Recipes from each show featured here:
Shimp Hush Puppies on Skewers (from 01/19/13)
Serves 4. Ingredients 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 Method 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)
Ingredients 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 Method 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 beyondsoulfood.com