Meats? Sides? What Goes Together?

No Need To Guess Which Delicacies Harmonize... We Put It Together For Ya!

Take A Glance At 5 Sultry Dinner Recipes

1. Midwest Swangin' Fish And Spaghetti

(Fish)

• **Whiting Fillets

• 16oz of Andy's Fish Seasoning

• 1/4 Cup of Flour

• 1/4 Cup of Corn Meal

• 1 Teaspoon of Adobe Seasoning

• 1 Teaspoon of Black Pepper

• 1 Tablespoon of Garlic powder

(Spaghetti)

• 2 Lbs of Hamburger

• (2) 24 oz Cans Of Pasta Sauce

• (1) 15 oz Can Of Tomato Sauce

• (1) 28 oz Of Crushed Tomatoes

• 1 Tablespoon Of Creole Seasoning

• 2 Tablespoons Of Black Pepper

• 3 Teaspoons Of Italian Seasoning

• 2 Teaspoons Of Basil

• 1 Teaspoon Of Oregano Leaves

• 2 Teaspoons Of Garlic Powder

• 2 Teaspoons Of Paprika

• 4 Teaspoons Of Grated Parmesan And-

  Romano Cheese Mix

• 2 Tablespoons of Olive Oil

• 8 Ounces Of Spicy Chicken Broth

• 1 Small White Onion

• 1 Bell Pepper

• 3 Celery Stalks

Ingredients

Might Sound Like An Odd Combo (Especially To My Down South Relatives Who Are Used To Fish 'n Grits) But, Don't Knock It 'Til Ya Try It.

Directions

Step 1.

Coat Whiting Fillets Well With Andy's Fish Seasoning

Step 2.

Add 1/4 Cup of Corn Meal

Step 3.

Add 1/4 Cup of Flour

Step 4.

Add 1 Teaspoon of Adobe Seasoning

Step 5.

Add 1 Teaspoon of Pepper

Step 6.

Add 1 Tablespoon of Garlic Powder

Step 7.

In a cast iron skillet or a deep fryer, add canola oil and set temperature between 280 to 300 degrees (you may use a meat thermometer to set temp. to get fish temp to 145-150 degrees)

Place coated fish inside grease and fry for about 3-3 1/2 mins per side

** In The Video, Calvin Uses Bone-In Jack Fish But Whiting Fillets Will Work Just As Well

(Whiting)

(Spaghetti)

Step 1.

Chop/Dice 1 Small White Onion

Step 2.

Chop/Dice 1 Green Pepper

Step 3.

Chop/Dice 3 Celery Stalks

Step 4.

Sauté All Vegetables Until Al Dente

Step 5.

Brown Ground Beef

Step 6.

Add 1 package of Spaghetti Sauce mix

Step 7

Add 2 Cans of Pasta Sauce

Step 8

Add 1 Can Of Tomato Sauce; Stir And Mix Well

Step 9

Add 1 Can Of Crushed Tomatoes

Step 10

Add 2 Tablespoons Of Italian Seasoning

Step 11

Add 2 Teaspoons Of Garlic Powder

Step 12

Add 1 Teaspoon Of Oregano

Step 13

Add 2 Teaspoons Of Basil

Step 14

Add 2 Tablespoons Of Black Pepper

Break Spaghetti In half Boil until Al dente (add salt or cooking oil to keep from sticking)

Let The Sauce Simmer On Low/Med Heat For 30 Mins, Stirring Occasionally. Keep Covered. After Another 10-15 Mins, Add 4 Teaspoons Of Grated Parmesan Cheese And Stir In 8 Ounces Of Spicy Chicken Broth.

Remove Spaghetti/Pasta And Drain Off The Water. Mix Spaghetti With A Generous Amount Of Sauce; If Desired, Pour Sauce Over The Top Of Pasta.

2. Neckbones, Rice And Upgraded Green Beans

Ingredients

(Neck Bones)

• (For Cleaning) 1 Large Sliced Lemon

• 8 Cups Of Water

• 4lbs Of Pork Neck Bones

• 1 large Onion Thinly Sliced

• 2 Tablespoons Olive Oil

• 2 Teaspoons Of Ground Black Pepper

• 2 1/2 Tablespoons Of Seasoning Salt

• 1 Tablespoon Of Minced Garlic

• 1 Cup Of Sliced Mushrooms

• 1/3 Cup Of Vegetable Oil

• 1/2 Cup Of All Purpose Flour

• 1 Envelope Of French Onion Soup Mix

Directions

(Neck Bones)

Step 1.

Use The Lemon To Clean Pork (Squirt with lemon juice and scrub with the open side of the lemon) Remove All Unwanted Portions Of Pork-- Fat, Membranes Etc.

Step 2.

Rinse Neckbones With Cool Water

Step 3.

Place Neckbones In A Pot; Fill With 8 Cups Of Cool Water

Step 4.

Place Neckbones On The Stovetop And Bring To Boil Over High Heat Until Foam And Grit Surfaces To The Top.

Step 5.

Drain The Liquid, Remove The Neckbones And Set To The Side

Step 6.

Drizzle Two Tablespoons Of Olive Oil Into A Large Pot, Then Place The Pot Over Medium High Heat.

Step 7.

Once The Oil Is Hot, Add The Thinly Sliced Onions And Cook Until They Are Golden Brown.

Step 8.

Add Neckbones To The Pot, Stir Into The Onion Mixture And Cook For 5-10 Minutes

Step 9.

Add In Seasoning Salt And Black Pepper

Step 10.

Add In 8 Cups Of Water (Take Out 2 Scoops Of Water To Save Later For Gravy) And Boil On Medium-High Heat

Step 11.

Add In The Envelope Of French Onion Soup Mix And Stir.

As The Pot Comes To A Boil, Start The Gravy.

Step 12.

Pour 1/3 Cup Of Oil Into A Medium Saucepan; Place On Medium Heat.

Step 13.

Once The Oil Is Hot, Sprinkle In 1/2 Cup Of All Purpose Flour. Cook Until The Flour Thickens Into A Gravy

Step 14.

Pour The 2 Scoops Of Water Set Aside Into The Mixture, Stir Well And Add Into The Pot With The Neck Bones. Stir Until Everything Is Well Incorporated. Cover And Cook For About 30 Minutes, Or Until Meat Is Tender. Serve With Rice**

**A Simple White Or Brown Minute Rice Can be Used

(Green Beans)

Step 1.

Pour Can Of Green Beans Into A Sauce Pan; Drain Off Excess Liquid.

Step 2.

Pour In (2) 14oz Cans Of Chicken Broth

Step 3.

Add Teaspoon Of Garlic Salt, Black Pepper And 5 Tablespoons Of Unsalted Butter.

Step 4.

Dice And Add 1/2 Half Of Brown Onion

Step 5.

In a Separate Pan, Fry 5 Strips Of Bacon. Add *1/4 Cup Of Bacon Grease, And Bacon To The Green Beans

Step 6.

Stir And Cook Uncovered Over Medium Heat For 30 Minutes

Classic Soul...With A Tasty Twist. Yes, The Green Beans Are "Canned." Sometimes You Gotta Upgrade The Basics.

(Green Beans)

• 50oz Can Of Green Beans

• (2) 14oz Cans Of Chicken Broth

• 1 Teaspoon Of Garlic Salt

• 1 Teaspoon Of Black Pepper

• 5 Tablespoons Of Unsalted Butter

• 1 Half Of Brown Onion

• 1/4 Cup Of Bacon Grease

• 4 Strips Of Bacon

3. Smothered Pork Chops And Collard Greens

Another Classic Recipe That Never Misses

• 6 Bone In Pork Chops

• 1/2 Green Bell Pepper

• 1/2 Onion

• 3 Garlic Cloves

• Lawry's Seasoned Salt

• Garlic Powder

• Onion Powder

• Black Pepper

• Dried Thyme

• Cayenne Pepper

• Smoked Paprika

• Parsley Flakes

• 2 Tsp Chicken Bouillon Powder

• 6 Tablespoons Flour

• 3 Cups Water

• 1/2 Cup of Oil

• 4-5 Tbsp Oil (for Sauté Vegetables)

Ingredients

(Pork Chops)

Directions

Step 1.

Sprinkle seasoned salt and other seasonings over each chop until it covers all of the meat.

Step 2.

Sprinkle flour over chops and rub until each chop has a thin layer; flip each chop and repeat the first two steps

Step 3.

Pour 1/2 half of a cup of oil into a skillet and heat on med/high heat

Step 4.

Once oil is hot, place chops for 3-4 minutes on each side

Step 5.

Remove chops once done and set aside; remove some oil, leaving just enough to cook sauté the vegetables.

Step 6.

Cook onions and peppers until onions are translucent and then add the minced garlic

Step 7.

Add flour; Add 1 1/2 cups of water and stir until the mixture starts to thicken. Once it thickens, add the other 1 1/2 cup of water. Stir in chicken bouillon powder until it gets to the desired consistency.

Step 8.

Add thyme, black pepper and cayenne pepper; reduce heat to medium low and stir to desired consistency.

Step 9.

Once gravy is done, add pork chops and smother with gravy. Cover and slow cook on low heat for 20-30 minutes. Serve with rice- Minute rice works just fine.

(Pork Chops)

(Collard Greens)

• Package of Collard Greens **

• 5 Cups of Chicken Broth

• 2 Cups Water

• 1 Cup of Onion

• 2 Cloves of Garlic

• 1 Pkg Smoked Turkey Wing

• 2 Tbsp Vinegar

• 1 Tsp Black Pepper

• 1 Tbsp Salt

  ** in the video, the chef uses fresh

  cleaned collard greens, but pre-cleaned

  collards will work just as well.

(Greens)

Step 1.

Add broth and water to a cooking pot and simmer on medium/high heat.

Step 2.

Add garlic, onion and turkey wings and cover for 15 minutes.

Step 3.

Add collard greens and cover for an additional 50 minutes.

Step 4.

Remove Turkey Wing and shred** Return Shredded Turkey and cook for an additional 10 minutes.

**Remove and shred turkey wing only if desired;

4. Traditional Crispy Fried Chicken Creamy Mashed Potatoes and Boiled Corn

Flavorful Touch On A Basic Meal

Ingredients

• 3 Lbs of Chicken

• 3 Tbsp of **Howling Dog Seasoning

• 3 Tbsp of Garlic Powder

• 3 Tbsp of Onion Powder

• 2 Tbsp of Black Pepper

  (wet station)

• 2 Cup Flour

• **Howling Dog Seasoning

• 1 Cup of Water

  (dry station)

• 2 Cups of Flour

• 2 Tbsp of Paprika

• 2 Tbsp of Black Pepper

• 4 Cups of Cooking Oil

  **Calvin Uses Howling Dog Seasoning; Use Whatever Seasoning Preferred.

(Corn)

• 3 Ears of Corn On The Cob

• 3 Cups of Water

• **2 Tsp of Salt

• **2 Tsp Parsley

• **2 Tsp Cajun Seasoning

• **1 Tbsp of Minced Garlic

• 1/2 Stick of Butter

• **1/2 Cup of Heavy Cream

• **1/4 Cup of Shredded Parmesan

  Cheese

  ** Chef Doesn't Specify Exact

  Measurements; The Above Should

  Work Just as Well-- Season

  To Your Taste

• 8 Medium To Large Russet Potatoes (4.5 lbs)

• 32 Oz Chicken Broth + Water As Needed

• 6 Tbsp Unsalted Butter

• 3 Garlic Cloves

• **1 1/4 Cup of Heavy Whipping Cream

• 2 Tsp Chicken Bouillon Powder

• Salt or (Garlic Salt If Preferred)

• Parsley

  ** Different Amounts of Cream Is Referenced; Not Recommended To Exceed This Amount

(Potatoes)

Directions

(Chicken)

Step 1.

Sprinkle a generous amount of each seasoning to chicken making sure that every piece is well coated. Set aside

Step 2.

Mix a generous amount of each seasoning to 2 cups of flour as well; add 1 cup of water and mix to a thin paste. Set mixture aside

Step 3.

Mix 2 Tbsn of Paprika, 2 Tbsn of Cornstarch a sprinkle of pepper and Salt Free Herb Seosoning into 2 cups of flour. sprinkle water droplets over mixture gently to give flour a "crispy" texture (see video for a visual discription)

Step 4.

Dip chicken into "wet" mixture, then coat with "dry" mixture by pressing chicken down into mixture.

Step 5.

Heat oil to 325 Degrees ; drop well coated chicken into oil. Cook for 7 minutes

use a meat themometer to assure the internal temperature of the meat is at least 165 degrees

(Corn)

Step 1.

Boil Corn For 10-15 Minutes Or Until Tender.

Step 2.

Heat over low/med heat: 1/2 stick of butter, minced garlic, heavy cream and stir gently.

Step 3.

Add parmesan cheese until fully melted then add parsley, salt pepper and Cajun seasoning.

Step 4.

Coat boiled corn into the mixture.

Step 5.

Set corn aside and garnish with shredded cheese and parsley

(Chicken)

(Potatoes)

Step 1.

Peel Potatoes And Cut Into Chunks; Let Soak In Water (see video for visual)

Step 2.

Drain water and move to cooking pot. add chicken broth ( enough to cover the potatoes

Step 3.

Add some chicken bouillon powder, cook on med/high heat and stir until tender enough to press a fork through

Step 4.

Drain off broth and water with a potato masher, mash the potatoes.

Step 5.

Add butter while potatoes are hot; continue to mash potatoes until they are at a tender consistency.

Step 6.

Chop garlic and sauté in a skillet with butter on med/high for about 1 minute. Add heavy whipping cream and cook for another minute.

Step 7.

Stir mixture into the potatoes until they reach your desired consistency.

Step 8.

Season with garlic salt (if desired) and garnish with parsley

Ham Hocks and Pinto Beans

Digging in the crates for ya now... If you REALLY wanna know SOUL FOOD? This is it!!!

Ingredients

• 1 lb Pinto Beans

• 3-4 Ham Hocks

• 2 Yellow Onions

• 3-5 Garlic Cloves

• One Jalapeno Pepper

• Garlic Powder

• Red Crushed Pepper

• Black Pepper

• Salt

Directions

Step 1.

Add Beans, Hocks, Sliced Onions, Sliced Garlic, Sliced Jalapeno Pepper, **1/4 Cup Garlic Powder, **1 Tbsp Crushed Red Pepper, **2 teaspoons of salt, **2 teaspoons of pepper, 1 1/2 packs of chicken bouillon powder, and enough water to cover beans; cover and cook to a boil. Once boiling reduce heat to medium .

** In The Video, Mattie Doesn't Use Exact Measurements, But These Should Work Just The Same.

Step 2.

As Pot Boils (45 mins) And Water Evaporates, Add More HOT Water.

Step 3.

(45 mins) Add More Seasonings To Your Taste.

Step 4.

Cover And Cook For (45 mins-1hr) Until Water Thickens Into A Gravy.