Recipes from each show featured here:

Shimp Hush Puppies on Skewers (from 01/19/13)

Serves 4.
1 1/2 cups yellow cornmeal
1/4 cup flour
1 teaspoon salt
2 teaspoons baking powder
1 large onion, minced
1 egg
1 cup milk
16 large shrimp, peeled, deveined, and 
skewered canola oil for frying
1 cup barbecue sauce for dipping
1. Preheat deep fryer to 375°.
2. In a medium-sized mixing bowl, 
mix together the dry ingredients 
until well combined. Beat egg and milk 
together in a separate mixing bowl.
3. Pour the wet ingredients over the dry 
and combine well.
4. Dip and roll the shrimp in the batter. 
Remove the excess, and fry until golden brown. 
Season with salt.
(Note: Do not overcrowd the shrimp; 
place a few at a time in the fryer to 
prevent the oil from breaking down).
5. Serve with barbecue dipping sauce.

BBQ Sirloin Beef Sliders (from 01/05/13)

2 pounds ground sirloin beef
1 tablespoon barbecue rub seasoning (see recipe on page 159)
2 tablespoons barbecue sauce
1 teaspoon Old Bay seasoning
Kosher salt, to taste
cracked black pepper, to taste
4 sweet potato buns
4 slices tomato
4 slices red onion
4 slices of aged Jack cheese
baby mixed greens
1. Preheat grill.
2. In a large mixing bowl, mix the ground beef with the barbecue sauce and 
barbecue seasoning. Form into 8-ounce patties. Season with Old Bay seasoning, 
kosher salt, and cracked black pepper.
3. Place patties on grill, and cook to desired temperature. Remove, and place on 
toasted sweet potato buns.
4. Garnish each with baby mixed greens, sliced aged Jack cheese, tomato slice, 
and red onion. Serve with sweet potato fries or salad.
Excerpt From: Petty, Richard. “Beyond Soul Food, Modern American Heritage Cuisine.” 
Available on itunes, Amazon, Barnes and Noble and

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