So I have been cooking a lot of foods that is out of the norm for my family, so I decided to get back to my roots and do a bit of southern cooking with a flair.
Last night I made sweet and sour baby-back ribs, collar greens, sweet potatoes, Mac and cheese, and a qicks stuff. I also made two sweet potato pies.
The ribs I did simple; just adding lemon juice on both sides of the ribs and then putting brown sugar on them, adding a bit of water and baking until done. I then added some bullseye honey BBQ sauce to the juice the meat produced and poured it back over the ribs.
The collar greens I got frozen fresh. It is an alternative to cooking freshly picked green and a time savior, and no flavor is sacrificed. I used smoked pork neck bone for flavoring but smoked turkey works just as well.
I had 3 extra yams from my pies so I pealed and sliced them into chucks, added water, sugar, butter, nutmeg and allspice and boiled until tender.
I so enjoyed the Béchamel Mac and cheese the first time I made it, I decided to do it again with some changes. This time I added parmesan cheese to the sauce while I was cooking it, I used a bit of allspice in addition to the nutmeg in the sauce, I used shells instead of macaroni pasta and I made one big dish instead of four individual rankin. Was just as good as the first time.
When I make stuffing I add a lot to my base of a box of stovetop stuffing, but that explanation I will save for Thanksgiving. Never-the-less, with the quick stuffing, I used one box of chicken stuffing, I sauteed onion and celery and added kosher salt, pepper, poultry seasoning and sage. I added one cup of water and half cup of beef stalk to the tender veggies and let come to am boil. I added the dry stuffing mix and let the bread soak up the liquid. Simple.
Last but not least, one of my favorite pies is a sweet potato pie. I made two, but froze one so I have it for Thanksgiving. I made it the way my mom always make them and it is truly a taste of home, holidays and my childhood.
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