Best 2 Southern Food Recipes

TRUE SOUTHERN SOUL-FOOD STYLE BARBECUED RIBS

Steps:

• 1. Remove the membrane on the back of the ribs by prying up a corner and pulling firmly and evenly away from the ribs. You can use a paper towel to give you a firmer grip as the membrane tends to be greasy. Cut the ribs into 2 or 3 rib cutlets. Rinse the ribs and place in a large roasting pan. 2. Cover the ribs in the roasting pan with water. Add the vinegar and salt. Place over a medium-low flame and watch that the water does not boil. 3. Poach the ribs for 30-40 mins. for pork, or about one hour for beef. Depending on the size of the pan, you may have to turn ribs on the top over to make sure they cook properly. 4. After the ribs are done, remove them from the pan and let cool for about 10 mins. When they are handleable, generously rub them all over with the dry spice rub. 5. It's time to fire up the grill. I prefer to use mesquite wood as it imparts the meat with a wonderful smoky flavor, but regular charcoal or mesquite charcoal briquets work well also. When the charcoal has turned half white and the flames are gone, place the ribs on the grill and cover. If you have a vent on top, half close it. Cook for about 15 mins and turn over. Repeat until the ribs are a nice golden brown. 6. Remove the ribs to large roasting pan lined with heavy foil. Preheat the oven to 300°F. Use your favorite barbecue sauce. (I personally use Everett & Jones' barbecue sauce which comes in mild, medium and hot. If you live in the Bay Area you can buy it at Long's Drugs, Albertson's, and Everett & Jones' restaurant in Jack London Square, Oakland. You can also buy it online at http://super-que.com. It's pure perfection!) 7. For easy application, pour the sauce into a large shall bowl and dip the ribs, covering liberally. Place ribs back into the roasting pan and cover tightly with heavy foil. 8. Bake in oven for approximately 30 mins. Enjoy!

SOUTHERN FOOD CHICKEN LASAGNA

Steps:

• In saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over them to stop the cooking; pat dry. In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms. Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring, until mixture is thickened and bubbling. Pour a thin layer of tomato mixture into a large 13x9x2-inch baking dish. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of chicken broth white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna noodles. Sprinkle chicken lasagna with the grated Parmesan cheese. Bake chicken lasagna at 375° for 25 to 35 minutes, or until browned and bubbly. Chicken lasagna serves 4 to 6.