Beef Liver And Onions

My mom used to cook a wonderful beef liver. The liver was calf liver, it was tender and very tasty. I request the liver dinner for her to cook when she came down to my home in Mississippi. My mom passed away that year and went  home to be with the Lord. That meal will always be with me forever.I love you Mom.

8 tablespoons bacon dripping

2  Large onion, sliced

2 teaspoons white sugar

1 pound calves' livers

1/4 cup all-purpose flour

salt and pepper to taste


Directions

In a medium skillet melt bacon over medium heat.

Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes set a side.

Rinse liver and remove thin outer membrane and beat liver with a pounded until tender

I like to buy

Heat bacon dripping in a medium skillet over medium heat

Dredge liver slices in flour and salt and pepper to taste

and brown in melted bacon dripping for about 1 to 1 1/2 minutes per side.

Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.

Smothered Beef Liver Recipe -

Use the same direction as above when the onions is caramelized set aside in a pan

add mix beef gravy and pour gravy over the liver and onions.

add caramelized onions and simmer about 5 mins and serve with hot cooked rice.

How to Pick A Watermelon

Watermelon is one of the best ways to cool off in the summer.

How to pick the perfect watermelon

When you walk up to a watermelon bin give the watermelon a good shake. If you hear water or juices running around, put that one down and go to the next one. This means it isn't as dense as it should be, and will not be as flavorful as a better specimen.

Give the watermelon a thump. The transfer of sound and vibration should be very satisfactory, the thump should be audible and less like a pulse. A "pulse" like tone means that there is more water in the melon than there is melon.

A lopsided watermelon will have underdeveloped seeds, which means less sugar and less flavor. Turn the watermelon over and look at its belly, the spot where it sat on the ground. If it's white, find another melon. You want yellow, the color of butter.

Now look at the stem, which should have a black ring around the base. That blackness is crystallized sugar. Sometimes you find beads of black crystallized sugar on the rind as well.

A Watermelon Treat...

Watermelon Sorbet Recipe

1/2 cup sugar
1/2 cup light corn syrup or light agave nectar (the syrup or nectar makes the resulting texture quite smooth)
1/4 cup freshly squeezed lime or lemon juice
3 fresh mint leaves
3 pounds watermelon, rind and seeds removed, cut into chunks


DIRECTIONS
1. In a small saucepan, bring the sugar, corn syrup or agave nectar, lime or lemon juice, and mint to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
2. In a blender, puree half of the watermelon chunks. Strain through a fine-mesh strainer into a large bowl. Repeat with the remaining watermelon.
3. Add the slightly cooled syrup to the watermelon and mix well. Place in a 2-quart container, cover, and freeze for 3 to 4 hours.

Flake the mixture with a fork scoop it up and serve.

Twice Baked Bacon Cheddar & Chive Potatoes

Twice Baked Bacon Cheddar & Chive Potatoes

Thanks to Tom Topham, cook for Shift 3 at the Natick Fire Department for the inspiration for this recipe.

Prep time: 10 minutes

Cook time: 50 minutes

Serves: 8 

4 large baking potatoes, scrubbed.

1 stick butter or margarine

1 pkg (12 oz) shredded cheddar cheese, 1 cup reserved for topping

8 strips bacon, cooked until crisp, drained, and chopped into 1/4” pieces

3 TB chopped scallions or chives

salt and pepper

Preheat the oven to 375. Stab at the potatoes a few times with a fork to keep them from exploding in the oven and bake the potatoes for an hour. Potatoes are done when the fork sinks easily in through the skin.

Bring the spuds out of the oven (leave the oven on), and slice them in half lengthwise (cool for a few minutes if necessary, or use an oven mitt so you can handle them). Use a spoon to scoop the potato out of the skins (careful not to damage the skins). Put the scooped-out potato in a bowl. Add the butter and mash with your fork or masher until you get to the consistency you like (you can beat them if you like fluffy potatoes). Stir in the cheddar cheese (reserve 1 cup of the cheese), the bacon, the scallions/chives, and salt and pepper to taste; Spoon this mashed potato mixture back into the potato skins on the baking tray, top with the reserved cheddar, and bake for 15 minutes or until golden.

https://www.phantomgourmet.com/recipe/twice-baked-bacon-cheddar-and-chive-potatoes

Hot Wings Flavor Chicken Breast

My family love when I serve these breast of chicken when we have an event. Sometime did not have chicken wings and plus chicken wings are good but not enough meat on them and they are costly. in other words I will get out a package of chicken breast and season them up and WOW!!! So meaty and full of hot Bar B Q flavor.

4 boneless chicken Breast

salt and black pepper and garlic powder to your liking

Flour coating

Or non flour coating add about 1/4 cup canola oil to a frying pan

Brown on both sides

pour in a bowl

 1/2 bar b q sauce and 1/2 Louisiana Supreme Chicken wing hot sauce. Dip chicken in sauce and coat very well. add to perheated oven and bake about 10 mins.

Soulfoodqueen.net...Turnip Greens And Turnip Bottoms

Turnip greens are most often prepared by cooking them in boiling water. You can flavor them in a variety of ways, but the simplest way to season turnip greens is with dry salt pork. Here's an easy way to fix these greens.( you can use meat of your choice).

Dry salt pork is a good taste for these Greens. add cut up pieces to a  pot and adding a 4 tablespoon bacon dripping cook until lightly brown.

 Add about 2 pounds of  clean and cut up Turnips Greens. Don't worry they will cook down.

(You can mix Mustard Greens with Turnips Greens) and 2 cups of water to salt pork and bacon dripping and cook about 30 mins on med heat.

Adding 2 cups cut up Turnip bottoms on top of cooked greens and cook for 10 mins or fork tender. adding salt to taste.

Serve with Cornbread

Okra...

Fried Okra, a Soul Food Classic! A great dish in the south. I love Okra you can prepare it so many ways.I got recipes for you to try yourself.

1 pound of okra cut 1 inch or lengthwise

1-1/2 cups buttermilk

1/8 caynana pepper

1 egg

2 cups of yellow cornmeal

1 cups of self rising flour

1 teaspoon salt and black pepper to taste

1/4 teaspoon of Cajun seasoning

Deep fryer and  canola oil
Instructions


Preheat the fryer to 375 degrees F, or if using a skillet heat the oil.

Whisk together the buttermilk,egg. set aside. In a separate bowl, combine the cornmeal with the flour, salt and Cajun seasoning.

Dip the okra into the buttermilk, let excess buttermilk drip off and then dredge in the flour mixture. Fry in batches for 3 or 4 minutes, or just until golden brown; don't overcrowd! Sprinkle with additional salt if desired; serve hot.



Fried Okra Patties

1 pound fresh okra, cut into 1 inch pieces

1 large green tomato, diced

1 onion chopped

1 clove garlic, minced

1 jalapeno pepper, seeds removes and sliced

2 eggs, beaten

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup milk

1 cup cornmeal

1/4 cup vegetable oil

Instructions:

Combine okra, tomato, onion, garlic & jalapeno.
In separate bowl combine eggs, salt, pepper, milk.
Pour egg mix over vegetable and toss to thoroughly coat.
Gradually add cornmeal until liquids are all soaked up and the mixture is evenly mixed. Mixture will be a gooey.
Heat oil in saucepan until very hot.
Spoon mixture evenly into pan.
Reduce heat.
Cover and fry till underside golden brown, 10-15 minutes.
Invert onto plate, then carefully put back into pan with the un-browned side down.
Cook uncovered until golden brown.
Remove from skillet to paper towels to drain excess oil.
Serve hot.

Stewed Okra and Tomatoes

2 lbs. okra

3 tablespoons oil

1 tbls. all-purpose flour

1 medium onion, chopped

1/2 green bell pepper, chopped

2 med. stalks celerey, shopped

5 fresh or 1 large can tomatoes

1/2 corn whole corn

Tony Chachere’s Original Creole Seasoning
Instructions:

Wash okra, cut and fry in 2 tablespoons oil until it is not sticky (DO NOT USE CAST IRON POT).
In a skillet, make a medium dark roux with 1 tablespoon oil and 1 tablespoon flour. Add chopped onion, bell, and celery and simmer until wilted.
Add tomatoes and simmer for 5 mins.
Add okra, season well with Tony Chachere’s and reduce heat. Cook for 1 hour.

Smother Okra

4 tablespoon bacon dripping

2 lbs fresh okra sliced thin

1 cup onion chopped

Salt and Pepper to taste

1/8 teaspoon cayenne pepper

1/2 teaspoon ground mace

1/4 teaspoon chill

2 teaspoon creole mustard

Add bacon dripping to a pan and saute the cut up Okra and onions and add spices.cook until tender.

Boil Okra

 qt. tender okra with 1/2 inch stems

1 tbsp. cider vinegar

4 tbsp.butter

Salt and pepper to taste

Place the okra in a pan with cold water to just cover. Bring to a boil and add the vinegar. Do not stir okra while cooking. Boil until fork tender. Add butter and salt and pepper to taste. Lift okra from pan carefully to serve.

You can serve Boiled Okra stems on top Butter Beans....