MEETING HOUSE SOULFOOD POTATO SALAD

This is the kind of potato salad served at church gatherings, repasts, cookouts, and meeting houses across the South—creamy, tangy, lightly sweet, perfectly seasoned, and full of texture. It’s the potato salad everyone looks for on the table.

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🥔 MEETING HOUSE SOUL FOOD POTATO SALAD

⭐ Why This Version Works

• Perfect mustard-to-mayo ratio

• Firm, not mushy potatoes

• Sweet relish + boiled eggs for authentic Southern flavor

• A hint of sugar + seasoned salt = true soul food taste

• Chilled to let flavors blend (VERY important)

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🥘 Ingredients (Serves 8–10)

Potatoes

• 3 lbs Yukon gold or russet potatoes (Yukon preferred)

• 1 ½ tsp salt (for boiling water)

Mix-ins

• 4 hard-boiled eggs, chopped

• ½ cup celery, finely diced

• ½ cup sweet relish

• ½ cup white onion, finely minced

• ½ cup red bell pepper, finely diced (optional for color)

Creamy Dressing

• 1 cup mayonnaise (Duke’s preferred for true Southern flavor)

• ¼ cup yellow mustard

• 1 tbsp apple cider vinegar

• 1 tbsp sugar (balances the tang)

• 1 tsp seasoned salt

• 1 tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

• Paprika (for garnish)

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🔥 Instructions

1. Cook the potatoes

1. Peel and cut potatoes into medium chunks (not too small).

2. Boil in salted water until just tender (10–12 minutes).

3. Drain and spread on a tray to cool slightly.

💡 Potatoes should be tender but not falling apart.
Warm potatoes absorb dressing better.

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2. Make the dressing

In a bowl, mix:

• mayo

• mustard

• vinegar

• sugar

• seasoned salt

• black pepper

• garlic powder

• onion powder

Taste and adjust (more mustard for tang, more mayo for creaminess).

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3. Mix the salad

In a large bowl:

1. Add cooled potatoes.

2. Gently fold in relish, celery, onion, bell pepper, and eggs.

3. Pour dressing over and fold carefully to avoid mashing the potatoes.

Everything should be coated but not soupy.

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4. Chill

Refrigerate at least 2 hours, but 4+ hours is ideal.
Overnight makes it even better—classic meeting house style.

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🍽️ How to Serve

• Sprinkle paprika generously on top

• Add sliced boiled eggs or parsley for appearance

• Serve chilled alongside fried chicken, ribs, catfish, BBQ, or after-service meals

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🔥 Soul Food Potato Salad Tips (HIGH VALUE)

✔ Use sweet relish, not dill — soul food flavor depends on it.

✔ Add a splash of pickle juice if you want a sharper, church-lady taste.

✔ Mix gently — keep potato chunks intact.

✔ Let it chill to set the flavor; never serve warm.

✔ For extra depth, add 1 tbsp Dijon to the dressing.

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🎯 Optional Add-Ins (Traditional & Loved)

• 1–2 tbsp pimento

• A dash of celery seed

• ¼ cup chopped dill pickles for extra crunch

• A spoon of Miracle Whip mixed with mayo for a sweeter profile

OTHER RECIPES

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.

Cool. Enjoy the MEETING HOUSE SOULFOOD POTATO SALAD recipes !!!

MEETING HOUSE SOULFOOD POTATO SALAD VIDEO :

SOULFOOD SEAFOOD GUMBO

SOULFOOD SEAFOOD GUMBO

Deep, rich, authentic Southern gumbo loaded with shrimp, crab, oysters, and andouille flavor—the true Louisiana–Gulf Coast soul food style. Built on a dark, slow-cooked roux, layers of the Holy Trinity, and simmered to that perfect velvety texture.

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⭐ What Makes This Authentic Soul Food?

• Dark chocolate-colored roux → essential for depth

• The Holy Trinity (onion, celery, bell pepper)

• Seafood stock + andouille flavor base

• Okra OR filé powder depending on tradition

• Low and slow simmering for rich gumbo body

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🥘 Ingredients (Serves 6–8)

Seafood

• 1 lb shrimp, peeled & deveined

• 1 lb lump crab meat or claw meat

• 1 dozen oysters (fresh, with liquor) — optional but classic

• ½ lb andouille sausage, sliced (adds soul-food depth; optional for seafood-only gumbo)

Roux

• ½ cup vegetable oil

• ½ cup all-purpose flour

Aromatics

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 ribs celery, diced

• 4 cloves garlic, minced

• 1 cup sliced okra (fresh or frozen)

Liquids & Seasonings

• 6 cups seafood or chicken stock

• 1–2 bay leaves

• 1 tsp smoked paprika

• 1 tsp Old Bay or Cajun seasoning

• ½ tsp black pepper

• ½ tsp white pepper (optional)

• Salt to taste

• 1 tbsp Worcestershire sauce

• 1 tsp hot sauce

• 1–2 tsp filé powder (added at the END, optional)

Finish

• Chopped green onions

• Chopped parsley

• White rice, cooked

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🔥 How to Make Soul Food Seafood Gumbo

1. Make the dark roux (KEY STEP)

In a heavy pot or Dutch oven:

1. Heat oil on medium.

2. Slowly whisk in flour.

3. Cook, stirring constantly, 20–30 minutes, until the roux becomes
   deep brown—like dark chocolate.

⚠️ Never stop stirring; roux can burn fast.

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2. Add the Holy Trinity

Add onion, bell pepper, and celery directly into the hot roux.
Cook 5–7 minutes until softened.
Add garlic and cook 1 minute more.

This caramelizes the vegetables and deepens the gumbo's flavor.

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3. Build the gumbo base

Add:

• okra

• andouille (if using)

• bay leaves

• smoked paprika

• Cajun seasoning

• black/white pepper

Stir well to coat everything in the roux.

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4. Add the stock and simmer

Slowly pour in the stock, whisking constantly.

Bring to a boil, then reduce heat and simmer 45 minutes.

Gumbo should thicken and become velvety.

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5. Add the seafood

Add shrimp and oysters first; cook 3 minutes.
Add crab meat last so it doesn’t break apart too much.

Simmer another 5 minutes on low.

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6. Final seasoning

Stir in:

• Worcestershire

• hot sauce

• salt

• filé powder (optional, added OFF heat)

Let rest 10 minutes before serving.

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🍚 How to Serve

• Ladle gumbo over steamed white rice

• Garnish with green onions and parsley

• Serve with cornbread or French bread

• Offer hot sauce at the table

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🔥 Soul Food Gumbo Tips (High Value)

✔ Make the roux DARK

That’s where the smoky, nutty depth comes from.

✔ Okra vs. Filé

• Okra thickens naturally and adds classic Southern soul.

• Filé gives silky body & sassafras flavor — add at the end only.

✔ Use shrimp shells for extra flavor

Boil shells in water 10 minutes → instant seafood stock.

✔ Don’t overcook seafood

Short simmer = tender and sweet, not rubbery.

✔ Gumbo tastes BETTER next day

Flavors deepen overnight.

OTHER RECIPES

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 cook1 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 !
VIDEO:

SOULFOOD BLACK EYED PEAS

SOULFOOD BLACK EYED PEAS

Savory, smoky, slow-simmered black-eyed peas—the kind you find in true Southern kitchens. Tender beans, rich broth (“pot likker”), aromatics, and deep smoky flavor from ham hocks or turkey. Comforting, soulful, and absolutely essential with cornbread.

⭐ Why These Are Authentic Southern-Style

• Slow simmered in a rich, smoky stock

• Built with the Holy Trinity (onion, celery, bell pepper)

• Seasoned with soul food classics: garlic, bay leaf, paprika, cayenne

• Broth thickened naturally by long cooking

• Perfect with cornbread, rice, or collard greens

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🥘 Ingredients (Serves 6–8)

Beans & Meat

• 1 lb dried black-eyed peas, rinsed

• 1 smoked ham hock or 2 smoked turkey wings/drumsticks

• 6 cups chicken broth (or water + bouillon)

Vegetables (Holy Trinity)

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 ribs celery, diced

• 4 cloves garlic, minced

Seasonings

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• ½–1 tsp cayenne (optional)

• 1 bay leaf

• Salt to taste

Finish

• 1–2 tbsp hot sauce

• Fresh parsley or green onion (optional)

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🔥 Instructions

1. Rinse the peas

Pick through the peas to remove damaged ones.
Soaking is optional—not required for black-eyed peas, but soaking 2–3 hours can shorten cooking time.

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2. Build the flavor base

In a large pot:

1. Add a small splash of oil.

2. Sauté onion, celery, and bell pepper until softened.

3. Add garlic and cook 1 minute more.

This creates the deep soul-food foundation.

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3. Add peas, meat, and liquids

Add:

• black-eyed peas

• ham hock or turkey

• broth

• paprika, garlic powder, onion powder, cayenne, pepper, bay leaf

Bring to a boil.

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4. Slow simmer

Reduce to low heat, cover, and simmer:

⏱️ 1.5–2 hours, stirring occasionally
OR until peas are tender and broth thickens.

Add water as needed if it reduces too quickly.

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5. Adjust the seasoning

When peas are soft:

• Remove the ham hock/turkey and shred the meat

• Return meat to the pot

• Taste and add salt

• Add a few splashes of hot sauce for depth

Broth should be savory, smoky, and slightly thick.

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🍽️ How to Serve

Soul Food black-eyed peas belong with:

• Skillet cornbread or cornbread muffins

• Steamed white rice

• Collard greens

• Fried catfish

• Smothered pork chops

• Hot sauce on the side

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🔥 Chef Tips for Maximum Soul

• Don’t fear smoke: smoked turkey gives a cleaner, deeper flavor than ham hock.

• Let it rest: Peas taste even better after 30 minutes off the heat.

• Use broth, not water: this makes the pot likker richer.

• Add ½ tbsp sugar (optional)—old Southern trick to round flavors.

• Mash a handful of peas at the end to thicken the pot naturally.

OTHER RECIPES

SOULFOOD 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

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 !!!

SOULFOOD BLACK EYED PEAS VIDEO :

Crispy Catfish

Soulfood Crispy Catfish.

Classic Southern catfish that’s crispy, seasoned through-and-through, golden on the outside, tender and flaky inside. This is the real deal—perfect for fish fries, Sunday dinners, or po'boys.

⭐ What Makes It Soul Food?

• Deeply seasoned cornmeal coating

• Hot, clean oil for a shatter-crisp crust

• A buttermilk soak that keeps fish juicy

• Southern spices: paprika, cayenne, lemon pepper, and garlic

• Served with hot sauce, tartar, cornbread, or hushpuppies

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🥣 Ingredients

Catfish

• 4–6 catfish fillets (fresh or frozen & thawed)

• 1½ cups buttermilk

• 1 tbsp hot sauce (Louisiana style)

• 1 tsp lemon juice

Seasoned Cornmeal Coating

• 1½ cups yellow cornmeal

• ½ cup flour (helps crust cling)

• 2 tsp paprika

• 1½ tsp salt

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp black pepper

• 1 tsp lemon pepper

• ½ tsp cayenne (optional for heat)

For Frying

• Peanut oil or vegetable oil

• Cast iron skillet or deep fryer

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🔥 Instructions

1. Prep the catfish (SO IMPORTANT)

Rinse lightly and pat dry.
Combine buttermilk, lemon juice, and hot sauce in a dish.
Add fish, coat well, and marinate 20–30 minutes.
This makes the fish tender and infuses flavor.

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2. Make the seasoned coating

In a bowl, mix cornmeal, flour, paprika, garlic, onion powder, lemon pepper, cayenne, salt, and pepper.
Taste a pinch—Southern fish batter should be boldly seasoned, not bland.

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3. Dredge the fish

Remove fillets from buttermilk (let excess drip off).
Press firmly into the cornmeal mixture until fully coated.
Shake gently to remove loose meal.

💡 Let the coated fish rest 5 minutes so the crust adheres better.

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4. Heat the oil

Fill cast iron skillet halfway with oil.
Heat to 350°F (175°C).
If you don’t have a thermometer: a pinch of cornmeal should sizzle instantly.

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5. Fry the catfish

Carefully lower fish into the oil.
Cook 3–4 minutes per side, depending on thickness.
Do not overcrowd the pan.
Remove when golden and crispy.

Place on a wire rack (preferred) or paper towels.

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6. Finish with flavor

While hot, sprinkle lightly with lemon pepper or a pinch of salt.
Serve immediately for maximum crunch.

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🍽️ Serving Suggestions

Classic Soul Food sides for catfish:

• Hushpuppies

• Collard greens

• Coleslaw

• Fried okra

• Mac and cheese

• Cornbread

• Red beans & rice

Perfect sauce pairings:

• Hot sauce

• Remoulade

• Tartar sauce

• Lemon wedges

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🔥 Chef Tips (HIGH VALUE)

• Do not fry cold fish → let it sit at room temp 10 minutes before frying.

• Use cornmeal, not breadcrumbs for authentic Southern texture.

• Oil too hot = burnt crust; too cool = soggy fish.

• Add 1 tsp baking powder to the cornmeal mix for a lighter, puffier crust.

• For extra crunch: double dredge (dip back in buttermilk, then cornmeal again).

OTHER RECIPES

..a nice soulfood recipe to try ! 

 soul food Ingredients

• 4 catfish fillets, (about 6 to 8 ounces each)
• 1/3 cup cornmeal
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/8 teaspoon freshly ground black pepper
• 1 egg, lightly beaten
• 1 tablespoon water
• 1/2 cup CRISCO Oil
• tartar sauce, (optional)

soul food INSTRUCTIONS 

 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

Crispy Catfish Soulfood Video :

SOUL SHORT RIBS WITH GRAVY & WHITE CHEDDAR GRITS

SOUL SHORT RIBS WITH GRAVY & WHITE CHEDDAR GRITS

Fall-off-the-bone tender short ribs simmered in a deep, soulful brown gravy, served over ultra-creamy white cheddar stone-ground grits. This is Southern comfort at its highest level—rich, slow-cooked, and absolutely unforgettable.

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⭐ What Makes This Soul Food?

• Slow-braised, heavily seasoned beef

• A true brown gravy base made from drippings

• Aromatic “Holy Trinity” influence (onion, celery, bell pepper)

• Deep layers of flavor: Worcestershire, paprika, garlic, herbs

• Served with creamy cheddar grits = Southern perfection

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🥩 Ingredients — Short Ribs

Beef

• 3–4 lbs bone-in beef short ribs

• 1 tbsp kosher salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne (optional)

For the Gravy

• 2 tbsp vegetable oil

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 ribs celery, diced

• 4 cloves garlic, minced

• 2 tbsp flour (for roux)

• 1 tbsp tomato paste

• 1½ cups beef broth

• 1 cup water

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 bay leaf

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🔥 How to Make Soul Short Ribs

1. Season the ribs

Rub ribs thoroughly with salt, pepper, paprika, garlic powder, onion powder, and cayenne.
Let sit for 20 minutes to absorb flavor.

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2. Sear the ribs

1. Heat oil in a Dutch oven or deep pot.

2. Brown the ribs on every side — the sear is what builds flavor.

3. Remove ribs and set aside.

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3. Build the flavor base

In the same pot:

1. Add onion, bell pepper, and celery. Cook until softened.

2. Add garlic and cook 1 minute more.

3. Stir in flour to make a light roux.

4. Add tomato paste and cook briefly.

This creates a deep, rich gravy foundation.

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4. Add liquids and herbs

Whisk in broth, water, Worcestershire, thyme, and bay leaf.
Bring to a simmer.

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5. Braise until tender

Add short ribs back to pot.
Cover and cook:

• Stovetop: Low heat, 2.5–3 hours

• Oven: 300°F (150°C), 2.5–3 hours

• Slow cooker: 6–7 hours on low

Ribs should be fall-apart tender and the gravy thick and rich.

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6. Finish the gravy

Remove ribs and skim excess fat.
Reduce gravy for 5–10 minutes until silky and spoon-coating.
Add ribs back in to keep warm.

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🧀 WHITE CHEDDAR GRITS (Ultra Creamy)

Ingredients

• 1 cup stone-ground grits

• 4 cups chicken broth (or ½ broth, ½ milk)

• 1 cup heavy cream

• 1 cup shredded white cheddar cheese

• 2 tbsp butter

• ½ tsp salt

• ¼ tsp white pepper (optional)

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How to Make

1. Simmer the grits

Bring broth + cream to a simmer.
Slowly whisk in grits.
Reduce heat to low.

2. Cook gently

Simmer 25–35 minutes, stirring often, until thick and creamy.

3. Finish

Stir in butter, cheddar, salt, and white pepper.
Adjust thickness with a splash of broth or cream.

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🍽️ How to Serve

• Spoon a generous bed of creamy white cheddar grits.

• Top with tender short ribs.

• Ladle extra brown gravy over everything.

• Finish with sliced green onions or fresh parsley.

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🔥 Chef Tips (High Value)

• Always sear hard — color = flavor.

• Don’t rush the braise; collagen needs time to melt.

• Use stone-ground grits only for authentic texture.

• Add a dash of hot sauce to the gravy to brighten the richness.

• Add a splash of red wine to the gravy if you want a deeper, more luxurious flavor.

OTHER RECIPES

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 !

VIDEO: