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.Cool. Enjoy the MEETING HOUSE SOULFOOD POTATO SALAD recipes !!!
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 !
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
SOULFOOD INSTRUCTIONS
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. Cool. Enjoy the SOULFOOD BLACK EYED PEAS !!!
Rinse fish. Pat dry. Combine cornmeal, flour, salt, paprika, onion powder and pepper on sheet of plastic wrap or wax paper. Combine egg and water in shallow dish or pie plate. Dip fish in egg
mixture. Coat with cornmeal mixture.
Heat Crisco Oil to 365�F in electric skillet or on medium-high heat in large heavy skillet. Fry fish for 5 to 7 minutes on each side or until crisp and browned. Drain on paper towels. Serve with tartar sauce, if desired...and the soulfood recipe of catfish s ready to serve...enjoy !
coleslaw
● 2 tablespoons chopped fresh thyme leaves
● 4 pounds beef short-ribs, cut into individual ribs
● 4 cups beef stock
● Salt and freshly ground black pepper
● 1 pint - pearl onions
● 1 cup - bleached all-purpose flour
● 1 cup peeled baby carrots or 1 cup sliced on the diagonal
● ½ cup olive oil
● 1 cup baby turnips or 1 cup sliced turnips
● ½ cup bourbon whiskey
● 1½ pounds small new potatoes
● 3 tablespoons mashed garlic
● ¼ cup chopped flat leaf parsley
● 3 bay leaves
● 2 tablespoons horse radish
DIRECTIONS:
1. In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well.
2. In a large dutch oven, add ½ cup of oil. Add ½ batch of the meat a time and brown them. Remove and add the second batch. After 3 or 4 minutes, take the beef ribs out and set aside.
Add ½ cup bourbon to deglaze pan. Add beef stock, add garlic, bay leaves, thyme and a teaspoon black pepper. Add short ribs back to the pan with the stock and simmer for 2 hours.
3. In a mixing bowl, add pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add vegetables to stew and cook for ½ hour. Stir in ¼ cup finely chopped parsley. Then stir in the 2 tTablespoon(s) of horseradish. Check the seasoning and add salt and pepper if needed. Keep warm until ready to serve with the grits.
INGREDIENTS FOR THE GRITS: SERVES 6
● 2½ cups - milk
● ½ Teaspoon(s) kosher salt
● ½ cup - quick cooking white grits
● 2 tablespoons heavy cream
● ½ cup grated white cheddar cheese
DIRECTIONS FOR THE GRITS:
1. Bring the milk, seasoned with salt, to a boil in a medium size saucepan over medium heat. Add the
remaining butter. While stirring, slowly add the grits, breaking up any lumps.
2. Cook over medium heat, stirring occasionally, until the grits are tender and slightly thick, 15 to 20
minutes.
3. Add the heavy cream and the ½ cup of the cheese, stirring until the cheese is completely melted.
Season with salt and pepper to taste. Enjoy !
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.
