HOW TO MAKE SOUL FOOD

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SOULFOOD SEAFOOD GUMBO



SOULFOOD SEAFOOD GUMBO


INGREDIENTS:
  • 2 quarts beef stock or canned beef broth
  • 1 cup smoked ham, chopped
  • 2 bay leaves
  • 2 tablespoons crushed red pepper -- flaked
  • 1 tablespoon salt
  • 3 tablespoons vegetable oil
  • 3 cups okra, frozen or fresh
  • 2 large onion, chopped
  • 1 green bell pepper -- cored, seeded,and minced
  • 2 stalks celery chopped
  • 2 cloves garlic, minced
  • 1 16 - oz can whole tomatoes
  • 1/4 cup catsup
  • 1 tablespoon hot pepper sauce
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1 pound shrimp
  • 1 pound crab meat or 6 hard-shell crabs cooked and cleaned
  • 1 bunch scallions, chopped
  • 12 oysters, shucked with liquid
  • 1 cup cooked rice, plus more for serving
  • 1 tablespoon gumbo filŽ
INSTRUCTIONS
1. Combine the stock, ham, bay leaves, red pepper, and 2
teaspoons of the salt in a large kettle. Heat to boiling over
high heat. Reduce the heat to a simmer, cover, and cook
1 hour.

2. Meanwhile, make the roux: Heat the bacon drippings
in a skillet over a medium heat. Stir in the flour until
absorbed.Cook over very low heat, stirring constantly, until
flour is dark brown and the roux smells nutty, about 25
minutes. Be careful not to burn the flour or the roux is
ruined.

3. In a separate large skillet, heat the oil over medium
heat. Add the okra, onions, green peppers, celery, and
garlic. SautŽ until almost tender, about 10 minutes. Add
the tomatoes and cook 5 minutes longer.

4. Add the sautŽed vegetables and the roux to the hot beef
stock along with remaining 1 teaspoon of salt, the catsup,
hot pepper sauce, Worcestershire sauce, and thyme.
Reduce the heat to very low and simmer, covered, 1 hour.


5. Stir in shrimp, crabmeat, and scallions into the gumbo.
Cook 10 minutes. Add the oysters, rice, and gumbo filŽ
and cook 10 minutes. Check the seasoning and serve
over rice. Enjoy !



SOULFOOD BLACK EYED PEAS

SOULFOOD BLACK EYED PEAS

INGREDIENTS:
  • 1 pound black-eyed peas -- dried
  • 1 piece skin from a smoked ham or
  • 2 ounces slab bacon -- diced
  • 1/4 cup pork rib drippings or fried chicken drippings
  • or bacon drippings
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 teaspoon sugar

1) Pick over the peas to remove stones and dirt. Rinse the peas well and soak them in cold water for 20 minutes. Drain well.

2) Combine the peas and the remaining ingredients in a large pot. Pour in enough cold water to cover the peas by 1 inch. Heat to simmering and cook, covered, until the peas are tender but not mushy, about 1 1/2 hours. Keep an eye on the peas while they are cooking and add more water to keep them covered if necessary.

MEETING HOUSE SOULFOOD POTATO SALAD

MEETING HOUSE SOULFOOD POTATO SALAD

INGREDIENTS:
  • 1 1/2 Pounds Unpeeled waxy boiling Potatoes scrubbed
  • Water
  • 3 Tablespoons Olive oil
  • 2 Tablespoons Lemon juice
  • 2 Tablespoons White wine or apple juice
  • 2 Tablespoons Dijon mustard
  • 1/2 Teaspoon Salt
  • 2 Hard-cooked eggs finely chopped
  • 1 Cup Celery, finely diced
  • 1/4 Cup Shallots or onion, finely chopped
  • 1/4 Cup Green or sweet red pepper, Finely chopped
  • 2 Tablespoons Sweet or dill pickle relish
INSTRUCTIONS
Cook potatoes in water to cover until tender, about 30 minutes.
Drain and cool thoroughly. Peel potatoes and cut into 1-inch cubes.
Place in mixing bowl. Whisk olive oil with lemon juice, white wine,
mustard and salt. Pour over potatoes.
Add chopped eggs, celery, shallots, green pepper and pickle relish.
Mix thoroughly. Cover and refrigerate overnight to blend in flavors.

SOULFOOD COLESLAW

SOULFOOD COLESLAW

A great soulfood recipe....!

INGREDIENTS:
  • 2 1/2 pounds cabbage
  • 2 large carrots
  • 1 cup Mayonnaise
  • 1/4 cup white vinegar
  • 3 tablespoons sugar
  • 1 tablespoon prepared mustard
  • 1 cup raisins
INSTRUCTIONS

1) Trim the tough outer leaves from the cabbage. Cut the cabbage into quarters and cut away the core from the cabbage pieces. finely shred the cabbage. There should be about 8 cups. Peel the carrots and trim the ends. Grate them on the coarse side of a grater.

2) Stir the mayonnaise, vinegar, sugar, and mustard together in a large bowl until blended. Add the cabbage, carrots, and raisins and toss to coat with the dressing. Let stand, tossing occasionally, about 15 minutes. Store, covered, in the refrigerator for at least a few hours and toss well before serving. The soul food recipe of coleslaw is ready to serve....nice ! Enjoy the appetizer !
crispy-catfish.