INGREDIENTS:
3 pounds pork shoulder roast, bone in
or
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
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. Serve hot.
Monday, May 24, 2010
CHITLINS AND MAW
INGREDIENTS:
2 pounds pork maw
2 tablespoons salt
2 teaspoons crushed red pepper flakes
4 stalks celery, finely chopped
4 small onions, finely chopped
4 small green bell peppers, cored, seeded and
finely chopped
5 pounds precooked chitlins
1. Wash the pork maw thoroughly in several changes of cold water. Drain thoroughly and place in a large pot with enough cold water to cover by 2 inches.
Add the salt, red pepper, and half of the celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender. This could take anywhere from
1 1/2 to 3 hours, depending on the maw.
2. Meanwhile, wash the chitlins carefully in several changes of cold water.Drain thoroughly. Refrigerate until needed.
3. Drain the cooked maw and reserve the cooking liquid. Place the chitlins in a large pot and add enough of the maw cooking liquid to cover by 2 inches. Add the remaining celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender, about 1 hour and 30 minutes.
4. Meanwhile, when the pork maw is cool enough to handle, cut it into1-inch pieces.
5. When the chitlins are tender, stir in the maw pieces and simmer togethera few minutes. Check the seasoning and serve hot.
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2 pounds pork maw
2 tablespoons salt
2 teaspoons crushed red pepper flakes
4 stalks celery, finely chopped
4 small onions, finely chopped
4 small green bell peppers, cored, seeded and
finely chopped
5 pounds precooked chitlins
1. Wash the pork maw thoroughly in several changes of cold water. Drain thoroughly and place in a large pot with enough cold water to cover by 2 inches.
Add the salt, red pepper, and half of the celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender. This could take anywhere from
1 1/2 to 3 hours, depending on the maw.
2. Meanwhile, wash the chitlins carefully in several changes of cold water.Drain thoroughly. Refrigerate until needed.
3. Drain the cooked maw and reserve the cooking liquid. Place the chitlins in a large pot and add enough of the maw cooking liquid to cover by 2 inches. Add the remaining celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender, about 1 hour and 30 minutes.
4. Meanwhile, when the pork maw is cool enough to handle, cut it into1-inch pieces.
5. When the chitlins are tender, stir in the maw pieces and simmer togethera few minutes. Check the seasoning and serve hot.
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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
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.
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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
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.
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Monday, May 17, 2010
Blackened Catfish Recipe
Recipe ingredients:
6-8 - catfish fillets, thinly sliced
1 – teaspoon crushed dried thyme leaves
1 – teaspoon cayenne pepper
1 – teaspoon black pepper
1 – teaspoon salt
1/2 - teaspoon garlic powder
1/2 – teaspoon onion powder
1/2 - teaspoon paprika
1/2 – cup butter, melted
lemon juice
Cookware and Utensils:
1 – cast iron skillet or large heavy skillet
1 – mixing bowl
1 – spatula
Recipe instructions:
As always the key to great cooking is to be prepared and to use quality ingredients.
Rinse catfish fillets under running cold and then thoroughly pat dry with paper towels.
Make your seasoning mixture by combining crushed dried thyme leaves, cayenne pepper, black pepper, salt, garlic powder, onion powder and paprika in a small bowl.
Brush melted butter lightly over catfish fillets and sprinkle with blackened seasoning mix. Repeat for other side. Be sure to completely coat each fillet.
Heat iron cast skillet until it is very hot, about 10 minutes. Pour the leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. This blackened seasoning mixture will produce some smoke so another way to tell when to turn over you fillets is when the smoke turns gray.
Serve finished fillets over a bed of white steamed rice. Add lemon juice to the top of each fillet. I also recommend Caesar or Garden salad with baked potato.
Enjoy Your Skillet Fried Catfish.
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6-8 - catfish fillets, thinly sliced
1 – teaspoon crushed dried thyme leaves
1 – teaspoon cayenne pepper
1 – teaspoon black pepper
1 – teaspoon salt
1/2 - teaspoon garlic powder
1/2 – teaspoon onion powder
1/2 - teaspoon paprika
1/2 – cup butter, melted
lemon juice
Cookware and Utensils:
1 – cast iron skillet or large heavy skillet
1 – mixing bowl
1 – spatula
Recipe instructions:
As always the key to great cooking is to be prepared and to use quality ingredients.
Rinse catfish fillets under running cold and then thoroughly pat dry with paper towels.
Make your seasoning mixture by combining crushed dried thyme leaves, cayenne pepper, black pepper, salt, garlic powder, onion powder and paprika in a small bowl.
Brush melted butter lightly over catfish fillets and sprinkle with blackened seasoning mix. Repeat for other side. Be sure to completely coat each fillet.
Heat iron cast skillet until it is very hot, about 10 minutes. Pour the leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. This blackened seasoning mixture will produce some smoke so another way to tell when to turn over you fillets is when the smoke turns gray.
Serve finished fillets over a bed of white steamed rice. Add lemon juice to the top of each fillet. I also recommend Caesar or Garden salad with baked potato.
Enjoy Your Skillet Fried Catfish.
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Tuesday, May 11, 2010
Grits
INGREDIENTS:
3 cups water
1 1/2 cups grits, white (not instant)
1 tablespoon salt
Heat the water to boiling in a large saucepan over medium
heat. Pour in the grits very gradually, stirring the whole time
to prevent lumps. Add the salt, reduce the heat to low (one
or two bubbles should rise to the top at a time), and cook,
stirring constantly, until tender, about 10 minutes. Grits
should be as thick as oatmeal, not runny or stiff. If the grits
get too thick toward the end of the cooking time, stir in a
little hot water. Serve hot.
3 cups water
1 1/2 cups grits, white (not instant)
1 tablespoon salt
Heat the water to boiling in a large saucepan over medium
heat. Pour in the grits very gradually, stirring the whole time
to prevent lumps. Add the salt, reduce the heat to low (one
or two bubbles should rise to the top at a time), and cook,
stirring constantly, until tender, about 10 minutes. Grits
should be as thick as oatmeal, not runny or stiff. If the grits
get too thick toward the end of the cooking time, stir in a
little hot water. Serve hot.
Fried Catfish
INGREDIENTS:
2 pounds catfish fillets -- 1/2 inch thick
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups cracker meal or coarsely crushed unsalted crackers
1 cup vegetable oil
1. Trim the catfish of any skin or membrane. Stir the garlic powder, salt, and pepper together in a small bowl.
Sprinkle the mixture over both sides of the fillets. Dredge the fillets in the cracker meal, pressing gently so the
meal sticks to both sides of the fillets. Shake off the excess and set the fillets aside.
2. Heat the oil in a large heavy skillet over a medium heat until a little cracker meal sprinkle in the oil gives off
a lively sizzle. Slip the fillets into the skillet and fry, turning once, until the fillets are cooked through and golden
brown on both sides, about 8 minutes. Remove and drain on paper towels before serving.
2 pounds catfish fillets -- 1/2 inch thick
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups cracker meal or coarsely crushed unsalted crackers
1 cup vegetable oil
1. Trim the catfish of any skin or membrane. Stir the garlic powder, salt, and pepper together in a small bowl.
Sprinkle the mixture over both sides of the fillets. Dredge the fillets in the cracker meal, pressing gently so the
meal sticks to both sides of the fillets. Shake off the excess and set the fillets aside.
2. Heat the oil in a large heavy skillet over a medium heat until a little cracker meal sprinkle in the oil gives off
a lively sizzle. Slip the fillets into the skillet and fry, turning once, until the fillets are cooked through and golden
brown on both sides, about 8 minutes. Remove and drain on paper towels before serving.
The Term Soul Food
Soul Food" This term originated from the cuisine developed by the African slaves mainly from the American South. A dark and despicable period in the history of the United States resulted in a cuisine fashioned from the meager ingredients available to the slave and sharecropper black families. The meat used was the least desireable cuts and the vegetables, some bordering on weeds, were all that was available for the black slaves to prepare nutritious meals for their families.
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