Health and Food

Aug 21 2008

Marinade
1/2 cup pineapple juice
1/2 cup canned coconut milk
1/4 cup chopped red onion
3 tablespoons coconut rum
1 tablespoon Key lime juice
1 clove crushed garlic
1 teaspoon guava paste, salt, pepper, paprika
1/4 teaspoon vanilla extract
pinch nutmeg

8 boneless pork loin chops, about 3/4 inch thick
8 rolls
8 slices pineapple
8 slices red pepper

Whisk together marinade ingredients. Put pork chops in zip-top bag or glass bowl and pour in marinade.

Marinate in refrigerator for 24 hours, tossing occasionally. Prepare grill for cooking over direct medium-high heat. Grill chops, turning once or twice, until done to an internal temperature of 160° F. Place each chop on a bun. Grill pineapple slices for one minute on each side; put them on top of pork chops; top with slice of red pepper. 

Aug 14 2008

1 pound chicken wings, separated & tips removed
3 tablespoons Cajun Shake
2 tablespoons Original Louisiana Hot Sauce
1 cup Louisiana Wildly Wicked Wing Sauce
Season chicken pieces with Cajun shake and Louisiana hot sauce

Cook on charcoal or gas grill 20 to 30 minutes. Remove wings from grill and toss in wing sauce to coat evenly. For a less spicy wing, cut the sauce with some melted butter. Prep Time: 10 minutes. Cook Time: 10 to 15 minutes. Yield: 1 pound. Recipe courtesy of Family Features.

Aug 14 2008

Brings healthy eating to the ‘hood’

Sylvia Drew Ivie, the former chief executive officer (for 17 years), of the To Help Everyone Clinic (T.H.E.), is on a mission to bring healthy eating to South Los Angeles.

Aug 7 2008

Baking spray
1/2 cup (4 ounces) butter
1 cup sugar
1 tablespoon ground cinnamon
3 9.5-ounce tubes pull-apart biscuits (buy the small, cheap ones)
1 cup chopped pecans
1 cup butterscotch chips
3/4 cup orange marmalade
Preheat oven to 400°F. With baking spray, coat a 10-inch Bundt pan.

In small microwave-safe dish, melt butter in the microwave. In small bowl, mix together cinnamon and sugar. Using 1 tube, pull apart biscuits and dip each one in butter, then in sugar mixture, and line baking pan with them, laying them flat. Sprinkle with 1/3 of the pecans, 1/3 of the butterscotch pieces, and 1/4 cup marmalade. Continue layering with the remaining 2 tubes of biscuits and the remaining pecans, chips and marmalade. 

Jul 31 2008

1 rack baby back ribs
2 tablespoons Cajun Shake
3 tablespoons Original Louisiana Hot Sauce
1 cup Cajun Injector BBQ Mesquite Marinade
Prepare grill for indirect cooking by putting charcoal on one side of grill.

If using gas grill, heat one burner on high. Remove baby back ribs from package and allow to breathe for 5 minutes. Pat with paper towels and generously apply Cajun Shake and Louisiana Hot Sauce to both sides of ribs. Sear ribs on both sides. Remove from grill and wrap tightly in foil. Return ribs to grill and cook for 2 hours over indirect heat.

Across Black America

Here’s a look at African American people and issues making headlines throughout the country.

California
San Diego college students and volunteers will carry out their sixth home restoration project on Wednesday, July 10 through Sunday, July 14. as part of the “Healing our Heroes’ Homes” (H3) program created by the nonprofit Embrace. The five-day effort will take place at the home of medically retired Marine Corps Capt. Sarah Bettencourt. Bettencourt served with many different units across the country during the Global War on Terrorism and developed a rare neurological disorder in 2008. With a focus to restore the homes of disabled veteran homeowners, H3 falls in line with Embrace’s mission to mobilize college-student volunteers and community members to serve less fortunate members of civilian and veteran communities. The project for the Bettencourts’ home includes kitchen and bathroom remodeling, building ADA-compliant disability ramps, widening their driveway to ADA standards, widening doorways and landscaping.
 
District of Columbia
The 2013 Smithsonian Folklife Festival will showcase its five-year community research project on African American identity with the program “The Will to Adorn: African American Diversity, Style, and Identity.” This multicity collaboration examines the history and culture of the aesthetics of African Americans. The festival will be held June 26-30 and July 3-7, outdoors on the National Mall between Seventh and 14th streets. “Whether we realize it or not, we are all dress artists. The way we compose our look is a creative expression of our ideas about who we are and who we aspire to be,” said Diana N’Diaye, program curator. “This program explores the diversity of African American traditions of style, but also teaches young people the importance of documenting their own culture and saving that information for themselves and future generations.”