SOUL SHORT RIBS WITH GRAVY & WHITE CHEDDAR GRITS

SOUL SHORT RIBS WITH GRAVY & WHITE CHEDDAR GRITS

INGREDIENTS:

●  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 !

Soulfood Southern Spaghetti Sauce

Soulfood Southern Spaghetti Sauce

Ingredients

• 1½ pounds lean ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 clove garlic, minced
• 2 (6-ounce) cans tomato paste
• 1 (8-ounce) can tomato sauce
• 1 (14½ ounce) can stewed tomatoes
• 1 tablespoon Italian Seasoning
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon sugar (the original recipe calls for 2 tablespoons, but I just add one)
• 1 teaspoon salt
• 1 cup water

Instructions

Brown beef in a large heavy bottomed pot. Drain fat.

Add onion and green pepper and saute until onion is tender, about 5 minutes. Add garlic and saute 30 seconds.

Add tomato paste, tomato sauce, stewed tomatoes, seasonings, and water.

Simmer 3o minutes. And the sauce are ready to serve....Enjoy !

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.

SOULFOOD RECIPE: COLESLAW

SOULFOOD RECIPE : COLESLAW
...a nice soulfood recipe...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

Soulfood Recipe 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 soulfood recipe of coleslaw is ready to serve.....great taste !
chopped-pork-barbecue.

Soul Food-Fried Chitterlings and Hog Maws

Soul Food : Fried Chitterlings and Hog Maws
A nice soul food recipe to try !
Soulfood Recipe Ingredients:

• 2 pounds hog maws (pig stomach)
• 2 pounds chitterlings (pig intestines)
• 3 quarts water
• 1 teaspoon salt
• 1/2 teaspoon red pepper (flakes)
• 1 medium peeled onion (white or yellow)

SoulFood Recipe INSTRUCTIONS
The hog maws are the thickest and will therefore take the longest to cook. Rinse them thoroughly as you trim off the excess fat. Put them in a 6 quart pot along with your 3 quarts water, onion, pepper, and salt.
Bring them to a boil, then reduce heat to medium and cook for 1 hour 15 minutes.
While maws are cooking, rinse chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat. Add chitterlings to pot after maws have cooked for 1 hour 15 minutes. Cook another 1 hour 30 minutes or until tender. Add a little extra water if necessary.
Prepare a large cast iron skillet with 1/4 stick of butter. Remove maws and chitterlings from pot and slice. I use to slice them right in the preheated skillet although you can use a cutting board. Then stir with a large metal spoon as you lightly brown them. You can pour out the water from the pot, including the onion. The onion added a little flavor and made them smell nicer while simmering.
A variation on this recipe is to slice the chitterlings and hog maws into pieces as above, but them put them back in the pot with the stock.
Again, you can get rid of the onion. Cover the pot and simmer the cut up mixture for another 50 minutes.
If you don't like onion or don't have onion, you can add four or five bay leaves to the mixture instead.. Again, you throw the bay leaves away before frying or cooking down the chitterlings.
By now the hog maws and chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, macaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce. However, they are fattening and it's tough not to eat too much. So you probably should have a side dish.
Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours. The leftovers won't last long. The soul food recipe of fried chitterlings is ready to serve..nice !
soul food recipe-coleslaw.

CHOPPED PORK BARBECUE

CHOPPED BARBECUE ...a great soul food recipe to try !
Barbecue pork at it's best!

INGREDIENTS:

• 3 pounds pork shoulder roast, bone in
• 2 1/2 lbs pork roast, boned & rolled
• 2 tablespoons red pepper flakes, crushed
• 2 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 3/4 cup white vinegar
• 2 medium onion, finely chopped about 1 1/2 cups
• 1 green bell pepper, cored seeded and chopped
• 2 cups barbecue sauce

INSTRUCTIONS
1) Rinse the pork roast and pat it dry with paper towels. Combine the red pepper, salt, and black pepper. Rub the mixture into all sides of the pork. Cover loosely with wax paper and refrigerate overnight.

2) Place the seasoned pork in a shallow roasting pan and let stand at room temperature 1 hour.
3) Preheat the oven to 300¼ F. Pour the vinegar to taste over the pork (more for a sharper flavor, less for a more mellow flavor). Scatter the chopped onions and green peppers into the pan. Roast the meat until a thermometer inserted into the thickest part of the roast registers 180oF. Spoon the pan juices over the pork a few times during roasting. Remove the roast and let stand 1 hour. Keep the pan juices.

4) Remove the meat from the bone, if necessary, and chop it into roughly 1/4-inch pieces. Heat the barbecue sauce in a large saucepan over a low heat until hot. Skim the fat from the pan drippings and add the drippings to the barbecue sauce. Stir the pork, onions and green peppers into the sauce and warm without boiling until heated through. The soul food recipe is ready to serve hot.....!
crispy-catfish.