Directions:

Make Aquafaba Mayonnaise:

1. Combine aquafaba, mustard, vinegar, pepper and salt in a small mason jar (or the jar that often comes with an immersion blender).
2. Add oil on top and allow to sit and separate for at least 2 minutes.
3. Using an immersion blender placed all the way down toward the bottom of the jar, blend for 25 seconds, or until you see the mayonnaise beginning to fluff up and form.
4. Slowly raise the immersion blender to the top of the jar until the mixture is consistent (like mayonnaise).
5. Turn off the immersion blender before removing it from the jar.

Make Potato Salad:

1. Clean and trim potatoes, keeping skins but removing any eyes. In a medium pot, place potatoes, cover with water, salt the water liberally and bring to a boil. Cook until fork-tender, about 15 minutes.
2. Remove potatoes from water and set aside to cool; drizzle them with vinegar.
3. Chop cooled potatoes into ¼-inch pieces.
4. Place potatoes, aquafaba mayo, mustard, scallions and basil in a medium bowl and mix until combined. Fold in chopped egg, if desired.
5. Garnish with paprika and serve immediately. (Potato salad can be covered and stored in refrigerator for up to 3 days.) 

The post Potato Salad with Chickpea Aquafaba Mayo first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/potato-salad-with-chickpea-aquafaba-mayo/feed/ 0 https://www.camelliabrand.com/recipes/emilys-red-beans-and-rice/ https://www.camelliabrand.com/recipes/emilys-red-beans-and-rice/#respond Thu, 11 Apr 2019 13:56:26 +0000 https://www.camelliabrand.com/?post_type=recipes&p=38174 Ingredients: EMILY’S RED BEANS , roughly chopped -size , diced -size , diced  stalks, diced (such as Tabasco), plus more read more ...

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Ingredients:

EMILY’S RED BEANS

• 1/4 pound bacon, roughly chopped
• 1/4 cup extra-virgin olive oil
• 1 medium-size yellow onion, diced
• 1 medium-size green bell pepper, diced
• 2 celery stalks, diced
• 1 bay leaf
• 1 tablespoon sweet paprika
• 1 tablespoon hot sauce (such as Tabasco), plus more for serving
• 1 1/2 pound dried red kidney beans (soaked overnight)
• 1 large smoked ham hock (about 12 1/2 ounces)
• 2 quarts chicken stock
• 1 tablespoon plus 1 teaspoon kosher salt
• 2 tablespoons granulated sugar
• 1 bunch scallions, green parts only, sliced

EMILY’S RICE

• 1/2 cup canola oil
• 1 large yellow onion, diced
• 1/4 cup unsalted butter, softened
• 1 bay leaf
• 2 teaspoons kosher salt
• 2 cups uncooked jasmine rice
• 3 cups chicken broth or water

Directions:

1. Place a heavy-bottomed Dutch oven over medium. Add bacon and olive oil, and cook, stirring often, until fat drippings are rendered, 3 to 5 minutes. Add onion, bell pepper, and celery, and cook, stirring often, until onion is translucent but not too broken down, 3 to 5 minutes. Add bay leaf, paprika, and hot sauce.
2. Drain, rinse, and sort soaked red beans; add beans and ham hock to pot. Pour in chicken stock, covering beans. Increase heat to high, and bring mixture to a boil, skimming off and discarding foam from surface. Reduce heat to low; cover and simmer until beans are tender, 3 to 4 hours. Remove ham hock about the last hour of cooking, and cut meat from bone. Chop ham meat, and add to beans, stirring to further break beans apart. (Check beans periodically to ensure they aren’t boiling and sticking to the bottom of the pot.)
3. Remove and discard bay leaf. Stir in salt, sugar, and, if desired, more hot sauce just before serving. Serve beans over Emily’s Rice. Garnish with scallions, if desired.
4. For Emily’s Rice: Heat oil in a saucepan over medium-high. Add onion, butter, bay leaf, and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.
5. Add rice, and stir well. Stir in chicken broth, and bring mixture to a boil. Reduce heat to low; cover and cook 15 minutes.
6. Remove pan from heat, and let stand 5 minutes covered. Fluff rice with a fork.

The post Emily’s Red Beans and Rice first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/emilys-red-beans-and-rice/feed/ 0 https://www.camelliabrand.com/recipes/succotash-with-tarragon-and-creme-fraiche/ https://www.camelliabrand.com/recipes/succotash-with-tarragon-and-creme-fraiche/#respond Fri, 01 Jun 2018 19:39:58 +0000 https://www.camelliabrand.com/?post_type=recipes&p=36899 Ingredients: cooked or , cut into ¼-inch lardons , finely diced , cut ¼-inch dice , stemmed, seeded and cut read more ...

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Ingredients:

• 2 cups cooked Camellia Brand Baby Lima Beans or Camellia Brand Baby Green Lima Beans
• 1 tablespoon unsalted butter
• 6 strips thick-cut hickory-smoked bacon, cut into ¼-inch lardons
• 1 small sweet onion, finely diced
• 3 celery ribs, cut ¼-inch dice
• 1 medium red bell pepper, stemmed, seeded and cut into ¼-inch dice
• 2 cups corn kernels, fresh or frozen
• 2 large cloves garlic, minced
• 4 scallions, white and green parts, finely diced
• 1 cup heavy cream
• 2 tablespoons fresh tarragon, coarsely chopped (plus extra for garnish)
• Salt and freshly ground pepper, to taste

Directions:

1. Melt the butter in a large sauté pan over medium heat. Add the bacon and cook about 7 minutes, or until crisp. Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook 5 minutes, until tender.

2. Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally.

3. Gently fold in the cooked lima beans, and stir to combine.

4. Stir in the heavy cream, tarragon, and salt and pepper to taste. Reduce heat to medium-low and cook uncovered for 5 more minutes, or until succotash is heated through and the cream has started to thicken.

5. Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.

Adapted from Dinner Deja Vu: Southern Tonight, French Tomorrow by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2017).

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

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