Black Nile Barley 1 Lb Bag

Ingredients: 8 cups popped popcorn 1 cup brown sugar, packed ½ cup (1 stick) butter ¼ cup light corn syrup ½ tsp salt ½ tsp baking soda 1 tsp vanilla extract Directions: Preheat oven to 250°F. Place popped popcorn in a large greased baking pan or roasting pan. In a medium saucepan over medium heat, combine butter, brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Once boiling, stop stirring and let cook for 4 minutes. Remove from heat and stir in baking soda and vanilla. The mixture will foam up — stir quickly. Pour caramel over popcorn and stir to coat evenly. Bake for 1 hour, stirring every 15 minutes. Spread on wax paper or a greased baking sheet to cool. Break apart and enjoy! *Cooking time may vary depending on the oven and conditions in the kitchen.

Ingredients: 1 cup Marsh Hen Mill Sea Island Blue Cornmeal 1 cup all-purpose flour ¼ tsp salt ⅛ tsp black pepper ¼ cup white sugar 4 tsp baking powder 1 egg 1 cup milk 1 quart vegetable oil, for frying 32 oz beef hot dogs Wooden skewers Ketchup and mustard, for serving Directions: In a medium bowl, combine Sea Island Blue Cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in egg and milk until a thick batter forms. Preheat vegetable oil in a deep saucepan over medium heat to about 365°F. Insert wooden skewers into hot dogs. Roll hot dogs in batter until well coated. Fry 2 or 3 corn dogs at a time for 8 to 10 minutes, or until lightly browned. Drain on paper towels. Serve warm with ketchup and mustard. *Adapted from AllRecipes Corn Dogs — replace 1 cup yellow cornmeal with 1 cup Marsh Hen Mill Sea Island Blue Cornmeal for a beautiful blue color and richer, nuttier flavor. *Cooking time may vary depending on the stove top and the conditions in the kitchen.

By: Charleen Badman | Originally published by the James Beard Foundation Ingredients: Vinaigrette: 1 clove garlic 1/3 cup lemon juice 1 tablespoon minced preserved lemon 2 teaspoons toasted ground cumin 1 teaspoon toasted ground coriander 1 teaspoon sea salt ½ teaspoon black pepper ½ teaspoon chipotle chile flakes 1 cup extra virgin olive oil Salad: ¾ cup Marsh Hen Mill Black Barley or pearled barley 3 asparagus spears, sliced on the bias 3 small heirloom carrots, sliced into thin rounds 2 spring onions, green and white parts sliced thin 1 small summer squash, sliced into thin rounds ½ bulb fennel, thinly sliced ½ cup chopped arugula, lightly packed ½ cup chopped heirloom tomatoes ½ cup roughly chopped parsley leaves, lightly packed ¼ cup chopped cilantro, lightly packed ¼ cup chopped mint, lightly packed Salt and pepper to taste Directions: Prepare the barley the night before: soak the grain overnight in cold water. Drain and place into a saucepan. Cover with enough cold water to rise a couple of inches above the grains. Bring to a boil and reduce to a simmer. Simmer until the grains are tender, about 40 minutes, adding more water if necessary to keep the barley covered. Drain and rinse under cold water to remove any excess starch. Lay out on a half sheet tray or cookie sheet to cool and dry for 20 minutes. Make the vinaigrette: using a microplane, grate the garlic clove. Stir the garlic and the remaining ingredients besides the oil together in a small bowl. Let sit for at least 1 hour for the flavors to develop and the garlic to soften. Slowly whisk in the olive oil. Toss the cooked barley with just enough of the vinaigrette in a large bowl to coat the grains. Let sit for at least 30 minutes to allow the grains to absorb the dressing. Toss in the remaining salad ingredients. Taste and season with more dressing, salt, and pepper to taste. Yield: 8 servings *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity affect cooking times.