Celebrating Harlem: Recipes from Harlem EatUp!

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Saturday, May 18, 2019

HARLEM, New York (WABC) -- The fifth annual Harlem EatUp! festival is underway and offering the sights, sounds and flavors from the historic community.

Chef Lexis Gonzalez from Lady Lexis Sweets and Chef Eileen Barett from Aroma's Boutique Bakery are giving a taste of what Harlem has to offer.

Click here for more on Harlem EatUp!

Make Chef Gonzalez's Charestone Okra Soup:

Smoked Pork Neck bones 1 1/2 lbs

Okra 1 lb

Tomatoes (canned, diced) 3 cans about 14 ounces

Corn (whole kernel) 1 can about 15 ounces

Vegetable Oil 1 Tbsp

Yellow Onions (diced) 1/2 cup

Red Pepper Flakes 1/2 tsp

Garlic (granulated) 1 tsp

For neck bones

1. Put neck bones in a medium pot

2. Fill the pot with water until it just covers the neck bones

3. Simmer neck bones for 1 1/2- 2 hours until meat is calling off the bones

4. Pull the meat from the bones and discard the bones

5. Set meat aside

For the soup

1. Cut okra into 1/4 inch pieces, put aside

2. Heat oil in a Dutch oven pot

3. Add onions and saute until translucent

4. Add the okra and saute until some of the slime cooks out

5. Add the tomatoes, corn, spices, and meat to the pot

6. Cook for about 30-45 minutes

7. It should resemble a stew.

8. At this point you can taste it to see if you need any additional salt or pepper

9. Serve it over rice

Make Chef Barett's Harlem Dusk (mocktail)

4 oz pineapple juice

1 1/2 oz tangerine juice

1/2 tsp hibiscus flower powder

1 oz ginger simple syrup

1 lemon (1 tsp fresh squeeze lemon juice)

2 oz Seltzer

Optional - coarse purple sugar and edible flowers

ginger Simple Syrup

1 oz piece fresh ginger root

1 cup of sugar

1 cup of water

Put Sugar, water, and ginger into small sauce pan. Cook over low heat, stirring until sugar

dissolves. Set aside to cool. (Discard the ginger and syrup Can be stored for up to a month

in the refrigerator).

Run a lemon wedge along the rim of your chilled martini glass and Press the rim of the glass

into your purple sugar.

Mix hibiscus powder into 1oz of the prepared simple syrup and pour into the cocktail mixer

full of ice. Combine the remaining ingredients. Shake vigorously and strain into prepared

glass. Top with edible flower.


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