Condiments | Camellia Brand

Spicy Avocado Crema

user-submission — Mon, 06 Mar 2023 04:38:29 +0000

Ingredients:

1 cup plain Greek yogurt or sour cream
1/2 avocado, pureed
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Valentina hot sauce, to taste
Salt, to taste

Directions:

Blend yogurt/sour cream, avocado, lime juice, cilantro, Valentina hot sauce, and a pinch of salt in a mixing bowl. Chill until ready to use.
Serve with Meatless Tacos or Cajun Cowboy Crawfish Nachos.

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Creole Pico De Gallo

user-submission — Sat, 19 Sep 2020 13:18:35 +0000

Ingredients:

1 medium ripe Creole tomato, chopped
2 tablespoons finely chopped white onion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Creole Seasoning, to taste

Directions:

In a medium bowl, combine chopped tomato, onion, cilantro, lime juice, and creole seasoning. Stir to combine, and use to top Red Bean Huevos Rancheros.

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Alon Shaya’s Classic Hummus Ful

user-submission — Mon, 09 Jul 2018 20:29:01 +0000

Ingredients:

Hummus

3 quarts water, divided
3 teaspoons baking soda, divided
1 ½ cups Camellia Brand Garbanzo Beans
7 cloves garlic, lightly crushed
¼ cup raw tahini
2 tablespoons lemon juice
1 ½ teaspoons kosher salt
½ teaspoon cumin
5 tablespoons extra-virgin olive oil, divided
3 tablespoons canola oil
2 tablespoons hot water
¾ cup Prepared Tahini (recipe below), optional
¼ cup lightly packed fresh parsley leaves, chopped
½ teaspoon Aleppo pepper

Ful

1 pound Dried Fava Beans
⅓ cup extra virgin olive oil plus more for garnish
1 large onion, diced
2 cloves garlic, peeled and roughly chopped
2 serrano chili peppers, seeds removed and chopped fine
1 bunch cilantro, roughly chopped, plus more for garnish
1 bunch flat leaf parsley, stemmed and roughly chopped, plus more for garnish
2 teaspoons ground cumin
½ teaspoon ground coriander
1 teaspoon ground paprika
1 tablespoon kosher salt
4 tablespoons unsalted butter
4 eggs

Prepared Tahini

¼ cup lemon juice
2 cloves garlic, crushed
1 ½ cups raw tahini
1 teaspoon kosher salt
1 ¼ cups ice water, plus more as needed

Directions:

Hummus

In a large bowl, combine 1 ½ quarts water and ½ teaspoon baking soda; add the garbanzo beans and soak overnight.
Heat the oven to 400°F. Drain the garbanzo beans and toss with 2 teaspoons baking soda, then spread in a single layer on a rimmed baking sheet and roast until the beans have visibly dried, 10 minutes or so.
Move the garbanzo beans to a large sieve or colander; with cold water running over the garbanzo beans, start roughing them up with your hands to loosen the skins. You can grab a small handful and briskly run them between your palms or pinch them between your fingers (don’t worry about removing and discarding the skins yet). The more you do now, the more will come off during cooking, so take some time here. It’s good to be thorough—this is like giving them a deep tissue massage to loosen everything up.
Once again, combine 1 ½ quarts water with ½ teaspoon baking soda in your pot. Add the garbanzo beans and bring to a boil over high heat, then reduce the heat to medium. With a small sieve or slotted spoon, skim away the foam and loose skins from the top of the water and discard. It may be helpful for you to reserve the discarded skins in a bowl to track your progress; with enough persistence, you’re aiming to have about ¾ cup of skins alone.
Every couple of minutes during the cooking process, strain away the skins by plunging your sieve deep into the pot and giving a good stir, then using the sieve to catch the swirling skins like you would fish for minnows. It’s okay to beat them up a little against the side of the pot to speed this along. Repeat this process as much as you have the patience to do until the garbanzo beans are just becoming tender, 20 to 25 minutes.
When the garbanzo beans are still sort of “al dente,” give them one last skim to trap any skins, then add the garlic. Cook for another 25 to 30 minutes, until the beans are super-creamy. Drain and let sit in strainer for a few minutes so any extra moisture can evaporate.
Combine the garbanzo beans in a food processor with the tahini, lemon juice, salt, and cumin. Process for several minutes, until the mixture is incredibly smooth. With the machine still going, stream in the canola oil, hot water, and 2 tablespoons olive oil. Let it rip—there’s no way to over-process this stuff and you want it to be light as air.
Serve the hummus completely at room temperature. I like to spread it in a wide, shallow bowl, where I can smear it up the sides and show off the filling.Use the back of your spoon to make a well in the center, and fill it with prepared tahini and ful, if you’re using them. Drizzle the last 3 tablespoons olive oil and scatter the parsley and Aleppo on top.

Ful

In a large mixing bowl, cover the fava beans with water making sure there is 6 inches of water over the beans. Let sit overnight on the counter at room temperature to soak.
Drain the beans of the excess water. In a large sauce pot or dutch oven over medium heat, add the olive oil, onions, garlic and serrano chilies. Sauteé until translucent and soft.
Add the soaked beans and cover with water.
Bring to a boil then turn down to a low simmer. Let the beans cook slowly until soft and creamy. It will take about 3 hours. Keep adding water 1 cup at a time if they have soaked all the water up.
Once tender and creamy, add the cilantro, parsley, cumin, coriander, paprika and salt. Season to taste with more salt if you prefer.
Fold in butter and spoon the ful over the hummus.
In a separate pot, bring 1 quart of water to a simmer and place the 4 eggs in the pot.
Cook for 7-8 minutes then drain and peel.
Cut the eggs in half.
Garnish with more chopped herbs, olive oil and soft cooked egg.

Prepared Tahini

Combine the lemon juice and garlic in a non-reactive bowl; set it aside for 30 minutes to steep.
Meanwhile, whip the tahini with a stand mixer or electric mixer on high speed for about 10 minutes, until it’s glossy and light like cake batter. It’s nearly impossible to over-whip it, so feel free to spend a little time here.
Strain the lemon juice. Decrease the mixer’s speed to medium and add the juice and salt; the tahini will seize up at first, but don’t freak out! Keep whipping it at medium speed and it will incorporate.
When the tahini has a uniformly tacky, almost fudgy consistency, add the ice water, about ¼ cup at a time, and increase the speed to high. At first, the sauce may seize up again and look almost curdled, but keep adding the ice water, whipping well between each addition. It will smooth itself out and should look like a thick mousse. Every tahini is different; if, after you’ve added all the water, it’s still too thick, keep adding it by the tablespoon until it lightens up.
Prepared tahini will stay good for about 2 days in the fridge. If you’re making it in advance, let it warm up just slightly on the counter and whip in 1 to 2 tablespoons ice water to restore some of its lightness. Add to the well in the hummus.

Alon Shaya is an Israeli-born chef who currently owns two restaurants: Saba in New Orleans and Safta in Denver. His culinary journey and resounding love of Israeli and Italian cuisine is reflected in his cookbook, “Shaya: An Odyssey of Food, My Journey Back to Israel.”

The post Alon Shaya’s Classic Hummus Ful first appeared on Camellia Brand.

White Bean Hummus

Aimee Bussells — Fri, 11 May 2018 13:58:03 +0000

Ingredients:

2 cloves garlic, peeled
1 green onion, cut in 1-inch lengths (white and green parts)
½ cup parsley leaves, plus more, chopped, for serving
2 cups cooked Camellia Brand Great Northern Beans
1 teaspoon salt
2 1/2 tablespoons fresh lemon juice
1/3 cup tahini
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon powdered cumin
¼ teaspoon cayenne

Directions:

1. To a food processor, while running, add garlic. Process until minced. Scrape down sides of bowl with a spatula. Add green onion and ½ cup parsley. Pulse just until minced.

2. Add beans, salt, lemon juice, tahini, oil, cumin and cayenne. Process on high until smooth, about 2 minutes.

3. Check consistency of hummus. If not smooth, process longer. If hummus is too thick, add water, a tablespoon at a time, pulsing after each, to reach the desired consistency.

4. Taste and adjust seasoning. Serve drizzled with olive oil and a scattering of parsley on top.

The post White Bean Hummus first appeared on Camellia Brand.

Pickled Red Onions

user-submission — Thu, 19 Apr 2018 15:09:02 +0000

Ingredients:

1 large red onion, thinly sliced
1 1/4 cups rice wine vinegar or white wine vinegar
1/2 cup water
3 tablespoons granulated sugar
1 tablespoon kosher salt
Pinch of crushed red pepper flakes (optional)

Directions:

Add sliced onions to a container with a tight lid, such as a mason jar.
Add the next 4 ingredients to a small pot over medium high heat. Bring to a boil, making sure that the salt and sugar dissolve completely.
Remove from heat, and pour over onions. Add crushed red pepper flakes to mixture, if desired.
Allow onion mixture to cool to room temperature; cover with lid and refrigerate for at least 2 hours before using.

The post Pickled Red Onions first appeared on Camellia Brand.

Jerk Black Beans

user-submission — Thu, 19 Apr 2018 15:09:00 +0000

Ingredients:

1 teaspoon olive oil
1/2 red onion, chopped
3 cups cooked Camellia Brand Black Beans
1 1/2 tablespoons store-bought or pre-made Jamaican Jerk Seasoning Blend, or to taste
1 teaspoon garlic powder
Fresh lime juice, to taste
6 tablespoons water or bean-cooking liquid

Directions:

Heat oil in a skillet over medium heat. Add red onion and cook for 4-5 minutes.
To the skillet, add cooked beans, jerk seasoning blend, garlic powder, lime juice and water or bean-cooking liquid. Cover and simmer for 7-8 minutes.
Taste and adjust seasonings, and add more water or bean-cooking liquid if necessary.

The post Jerk Black Beans first appeared on Camellia Brand.

Roasted Corn Salsa

user-submission — Thu, 19 Apr 2018 15:08:58 +0000

Ingredients:

1 1/2 cups frozen corn kernels, or 2 ears of corn
1/2 red onion, chopped
1/4 cup chopped cilantro
1/2 cup halved grape tomatoes
Salt, pepper, cayenne, and lime juice to taste

Directions:

Cook ears of corn over a grill or gas flame until roasted to your preference, and slice corn kernels off cob. Or, use frozen corn kernels and add to a heavy-bottomed skillet over high heat. Cook until kernels have browned, stirring occasionally, 6-8 minutes.
Allow corn to cool, and add to a mixing bowl with chopped red onion, cilantro, and halved grape tomatoes.
Season mixture to taste with salt, pepper, cayenne, and lime juice.

The post Roasted Corn Salsa first appeared on Camellia Brand.

Black Bean Hummus

Aimee Bussells — Wed, 07 Jun 2017 15:16:20 +0000

Ingredients:

3 cups cooked Camellia Brand Black Beans
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons lime juice
2 tablespoons tahini
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/4 cup chopped fresh cilantro

Directions:

Combine all ingredients except for cilantro in a food processor or blender, and purée until smooth. Add water to thin, if necessary.
Add cilantro and pulse just until incorporated.
Adjust seasonings to taste, and serve with pita chips and julienned vegetables.

The post Black Bean Hummus first appeared on Camellia Brand.

Pickled Red Onions

user-submission — Sat, 16 Jul 2016 22:46:11 +0000

Ingredients:

Red Onions:

1 red onion, sliced into thin half-moons

Pickling Brine:

1 1/2 cups distilled white vinegar
1 1/2 cups water
2 teaspoons black peppercorns
1 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1/4 cup sugar
2 bay leaves
1 teaspoon whole mustard seeds

Directions:

In a small saucepan, bring vinegar and water to a boil. Add the rest of the ingredients, and simmer for 30 minutes.
Strain the liquid to remove all the whole ingredients. Add hot pickling brine to sliced red onions, and allow to rest for at least half an hour. Refrigerate once cooled.
Serve with Red Beans and Rice Balls and BBQ Aioli.

The post Pickled Red Onions first appeared on Camellia Brand.

BBQ Aioli

user-submission — Wed, 06 Jul 2016 20:39:44 +0000

Ingredients:

1 cup mayonnaise
1/4 cup Jay D’s Louisiana Barbecue Sauce
3 teaspoons apple cider vinegar
1 1/2 teaspoons Slap Ya Mama Original Cajun Seasoning
1/4 teaspoon garlic powder

Directions:

Combine all ingredients and let chill for at least 30 minutes.
Serve with Red Beans and Rice Balls and Pickled Red Onions.

The post BBQ Aioli first appeared on Camellia Brand.