Sylvia’s world-famous spareribs

Ingredients

2 slabs pork spareribs (ab 1 1/2 lb ea)
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
2 to 3 cup white wine vinegar
Barbecue sauce:
16 oz red devil hot sauce
2 1/2 tsp crushed red pepper flakes
1 sm onion, sliced
1 sm stalk celery, sliced
3 cup tomato puree
1 1/2 cup water
1 1/2 cup sugar
1 lemon, slices

How to prepare

These are the real thing people come from around the corner, around the city, and around the world to eat these ribs at sylvia’s the secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that’s described here:
To make the ribs easier to handle, cut each slab between the middle bones into 2 equal piece rub the salt, black pepuer, and red pepper into both sides of the ribs place the ribs in a deep baking dish, cover them, and refrigerate overnight preheat the oven to 450

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Remoulade sauce

Ingredients

2 large cloves garlic, pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup vinegar
1 tbsp lemon juice
1/2 cup catsup

2 tbsp worcestershire sauce
8 tsp creole mustard
2 tsp dry mustard
1 tbsp paprika
salt to taste
black pepper to taste

How to prepare

In a food processor, using a metal blade, blend the garlic, egg, and anchovies to a smooth paste. Transfer to a bowl. Stir in oil vinegar, lemon juice, catsup, worcestershire sauce, mustards, paprika, salt and pepper. Mix well. Store in the fridge.

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Roasted potato salad

Ingredients

4 cup quartered, unpeeled small red potatoes
1 cup miracle whip
2 hard-cooked eggs, chopped
4 sl bacon, chopped, crisped and drained
1/4 cup green onions, sliced

1/4 tsp salt
1/4 tsp pepper

How to prepare

Heat oven to 450. Place potatoes in large baking pan sprayed with non-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add potatoes and mix lightly, to minimize breakage. Serve warm or chilled. Yield: 6 servings

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Santa fe meatloaf

Ingredients

1 lb ground meat
2 cup cooked beans (pinto, kidney, etc.)
1 cup cook brown rice
1/2 cup water
1 cup tomato sauce
1 tbsp tamari

1 tbsp olive oil
1 tsp peanut oil
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/2 tsp coriander
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 egg

How to prepare

Mash 1 cup beans, rice and water well together into a thick paste. Add the remaining cup of beans and mash just a little. (this will give the meatloaf a better texture)
add the tomato sauce, tamari, oils, and spices. Adjust seasonings to taste. This mixture should taste pretty strong
add the egg and ground meat. Mix well
put the mixture into an 8″ x 8″ baking pan. Bake at 375f for about 1 hour. Serves 6

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Jack daniel’s rib glaze

Ingredients

2 racks of ribs (about 5 1/4 pounds)
1 cup jack daniel’s whisky
1 cup ketchup
1/2 cup packed dark brown sugar
1/4 cup vinegar
1 tbsp freshly squeezed lemon juice
2 tsp worcestershire sauce

3 garlic cloves, finely chopped
1/2 tsp dry mustard
crushed red pepper flakes to taste
salt and pepper to taste

How to prepare

Prepare the grill.
Bring a large pot of water to a boil. Add the ribs and the red pepper flakes and boil for 30 minutes. This partially cooks the ribs before you grill them.
Meanwhile, in a medium saucepan, combine all of the other ingredients and cook over medium heat until the mixture comes to a boil, stirring occasionally.
Remove the ribs from the water and place them on the grill. Continually baste the ribs with the sauce and cook them for 15 – 20 minutes, or until they are cooked through.
*Note: you can place the ribs in a covered pan and bake them at 350f until cooked through.
From miss mary bobo’s boarding house in lynchburg, tn.

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Grilled bourbon-glazed chicken

Ingredients

2 lbs boneless chicken breasts, cut up
1 cup bourbon whiskey
1/2 cup dark brown sugar
1 cup ketchup
2 tsp worcestershire sauce
1/4 cup white vinegar
1 tbsp fresh lemon juice

3 cloves garlic, minced
1/2 tsp dry mustard
salt and pepper to taste

How to prepare

Combine the whiskey, sugar, ketchup, worcestershire, lemon juice, garlic, salt and pepper; mix well. Brush chicken with a thin coating of the glaze and place on grill. Continue to baste when turning chicken.

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The world’s best cornbread

Ingredients

2 cups yellow corn meal
1/2 cup all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
2 large eggs, beaten
6 tbsp vegetable oil, divided

1 1/2 cups milk

How to prepare

1. Sift together all dry ingredients.
2. In a large bowl, mix together eggs, 2 tbsp oil and milk.
3. Add dry ingredients to wet and stir until just moist – don’t overmix.
4. Put remaining 4 tbsp oil in a large cast iron skillet and heat. When hot, pour in cornbread batter.
5. Bake at 400 degrees f for 15-20 minutes or until golden brown.
Prepared 9/26/94 by susan loomis, author of clambakes & fish frys. From: mike n maty

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Papeye’s famous fried chicken

Ingredients

6 cups vegetable oil
2/3 cup all-purpose flour
1 tbsp salt
2 tbsp white pepper
1 tsp cayenne pepper
2 tsp paprika
3 eggs
1 frying chicken w/skin, cut up

How to prepare

Heat the oil over med heat in a deep fryer or in a wide, deep pan on the stove in A large, shallow bowl, combine the flour, salt, peppers, and paprika break the eggs Into a separate shallow bowl and beat until blended check the oil by dropping in a Pn of the flour mixture if the oil bubbles rapidly around the flour, it is ready Dip each piece of chicken into the eggs, then coat generously with the flour mixture Drop each piece into the hot oil and fry for 15 to 25 minutes, or until it is a dark Golden brown remove the chicken to paper towels or a rack to drain *makes 8 pieces

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