HOW TO MAKE SOUL FOOD

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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 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.

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.