Posts tagged with 'pork'

 

Good Ole Yellow Rice

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Ingredients: 49oz can of chicken broth 3 cups uncooked Uncle Ben’s® rice 1/4 of medium green bell pepper (diced) 1/4 of medium red bell pepper (diced) or pimientos can be used as substitute 1 small onion (diced) 5 bacon strips seasoning salt ground black pepper table salt BIJOL® yellow food coloring Instructions: Cook bacon strips in a 3-quart pot on low heat (don’t burn the bacon). Once the bacon produces enough bacon drippings, sauté onions and bell peppers (don’t burn onions & bell peppers). Add chicken broth and let it come to a boil. Sprinkle seasoning salt, a dash of salt & pepper (season to taste). Add rice and 1/8 teaspoon of BIJOL® food coloring and let rice simmer for 20-25 minutes. Let rice sit for 5-10 minutes before serving. Serves 6-8.
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Mississippi Red Beans

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Ingredients: 1 pack of red kidney beans 3 teaspoons bacon drippings 4 cloves of garlic (chopped) 2 large ham hocks (raw, not smoked) 1 onion (chopped) 1 bell pepper (chopped) 1 package of sausage (preferably spicy) salt pepper cayenne or red pepper Instructions: Place beans in container with just enough water to cover. Soak for 2 hours or until beans begin to plump and wrinkle. In large pot, place the soaked beans, chopped garlic, bacon drippings, ham hocks and about 3 1/4 cups of water. Bring to a boil. Then, reduce heat and let simmer for one hour and thirty minutes or until the meat of the ham hocks begin to loosen from the bone. At this point, add chopped onion, chopped bell pepper and sausage. After, add salt and black and red peppers to your liking (because of the bacon drippings and ham hocks, only a moderate amount of salt is needed, the peppers depend on your tolerance of spicy food). Turn up heat and bring to boil. Then reduce heat and let simmer for another hour. Let sit for about 15 to 20 minutes and then your ready for some “good ole red beans”. Note: The secret to good, thick “bean gravy” is not to add any more water after the first three cups. Serve with rice and enjoy! And don’t forget the cornbread.
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Doug’s Favorite Black-Eyed Peas

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Ingredients: 4 to 8 oz. fresh, ready to cook black-eyed peas 1 medium jalapeno pepper (chopped) 1/2 small onion (chopped) 2 or 3 bacon slices (cut up) salt & pepper to taste water as needed Instructions: Combine peas, pepper, onion and bacon in a 2 quart sauce pan. Add water to fill the pan. Add salt & pepper as you like. Bring to a boil. Lower heat and simmer (at a low boil) until liquid is absorbed and peas are tender. If peas are still hard add more water as needed and continue cooking until peas are tender. Note: Recipe can be easily doubled, tripled or more!
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Bree’s Neck Bone Stew

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Ingredients: 1 pound of Neck bones 8 cups of water 1 yellow onion cut in 1/2 2 cans of mixed vegetables, or fresh 1 box of thin spaghetti noodles 1 can of diced tomatoes 1 bottle of ragu sauce, any flavor you like 1/2 can tomato paste 1 teaspoon of dried parsley Lawry’s seasoning salt garlic powder onion powder black pepper accent Instructions: Rinse neckbones and drop them in the boiling 8 cups of water on the stove. Season the water with all the seasonings to your liking. Boil neckbones for 2 1/2 to 3 hours to your desired tenderness. When tender, add spaghetti noodles and veggies and cook to desired tenderness. Turn heat down to simmer and add the ragu sauce, and the tomatoe paste. Simmer for about 7 min. Enjoy!!! Note: Goes great with Hot water cornbread.
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Chitterlings (pork intestine)

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Ingredients: 20 pounds of chitterlings 4 large onions (chopped, one large onion for every 5 pounds) 1 large stalk celery (diced) 1 large pod of fresh garlic (minced) 1 large potato (whole) 1/4 cup crushed-dried red peppers 4 tablespoons salt 4 tablespoons cracked black pepper Instructions: Clean each stran individually, removing ALL traces of matter wash thoroughly. Place in a large 10+ quart pot, cover with water and add all ingredients except potato. Bring to a rapid boil. Add potato whole, reduce heat to medium, cook covered for 6 hours, stir occassionally, add water as needed to keep them from drying out or scorching. Note: Chitterlings tend to cook down. 20 pounds will yield servings for about 8 people. Serve as a main dish in any soul food meal and with a dash of your favorite hot sauce. Enjoy!!
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Philip’s Pigtails and Cabbage

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Ingredients: 2 medium heads of cabbage 2 large onions (chopped) 1 large bell pepper (chopped) garlic powder red pepper/black pepper salt 2 or 3 packages of pigs tails Instructions: Wash pigtails and place in a heavy pot filled with enough water to cover them. Bring to a boil and cook until tender. When tender, drain some of the water and add cabbage, and all other ingredients. When cabbage is tender to your desire, it’s done. Note: Serve with sweet cornbread, fried yams, ice tea.
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