Chitlins Le Bec Fin Style
10lbs Fully Cleaned Chitlins
½ bunch celery (washed and broken into 4 inch
2 medium onions sliced
½ cup of apple cider vinegar
2 teaspoons salt
3 Tablespoons Peppercorns
¼ cup ice cubes
1 cup flour
1 teaspoon baking soda
Oil for frying
- Cut the chitlins into 2-inch sections. Rinse and place into large pot with water to cover. Bring to a boil. Remove from heat.
- Drain and rinse and add clean water to cover chitlins.
- Add celery, onions, vinegar, salt and peppercorns,
- Bring to a boil, reduce heat to medium keeping a continuous boil, and checking often to prevent sticking. Cook until chitlins are tender, about 3 hours.
- Drain chitlins and let cool.
- Meanwhile, prepare tempura batter. To ice cubes, add enough cold water to make 1 and ½ cups. Mix the ice cubes and water to the flour and baking soda, whipping well with a whisk.
- When the chitlins are cool, remove any peppercorns left clinging to them.
- Dip in batter and fry in 375 F hot oil until golden brown.
Momma’s Basic Chitlin Recipe
10 lbs Fully Cleaned Chitterlings
1 bottle Gourmet Chitlin Seasoning Blend
- Rinse 10 lbs Fully Cleaned Chitterlings (weighed after cleaning)
- Place in a pot, cover with water, add the lid
- Bring to a rapid boil (approximately 45 minutes) and remove from heat.
- Drain well and thoroughly rinse in cool water. Strain.
- Return to pot, cover with fresh water.
- Add 6 ounces Shauna’s Gourmet Chitlin Seasoning Blend
- Stir well and then replace the lid.
- Bring to a second rapid boil.
- Reduce heat and simmer for 2 hours until so tender you can cut with a fork.
- Remove from heat.
Aunt Beatrice’s Navy Beans
1lb bag of Navy Beans
One large smoked turkey wing or smoked drumstick (you can also use Hog maws)
Two 32 ounce containers of Chicken Stock or similar
One large onion, chopped
Two cloves garlic , peeled and chopped
Three Bay Leaves
Salt and Pepper to taste
- Sort beans and remove all rocks and foreign matter
- Place in bowl, cover with cold water and let soak overnight
- Drain water and rinse beans well
- Place in large stock pot
- Add all remaining ingredients.
- Stir well.
- Add with 1 cup fresh cold water inch above ingredients
- Bring to a boil.
- Lower heat and simmer until done, approximately 1 1/2 to 2 hours.
- Stir well. Remove from heat.
- Remove bay leaves from pot.
- Serve alone or over rice.
Aunt Henrietta’s N 58th Street
Philly Fried Chicken
3 pounds cut up chicken (washed and patted dry)
3 tablespoons McCormick Brand Season All Seasoning
(For a spicier chicken, use 3 tablespoons of Tony Chachere Cajun Seasoning instead)
2 teaspoons of Garlic Powder
1 cup flour
1 cup oil
- Sprinkle both sides of the chicken well with ½ of both seasonings combined. Set aside.
- Add flour to the brown paper bag. Add remaining seasonings to the bag. Shake well.
- Place one to 2 pieces of chicken at a time in a bag and shake well for even coating. Place on a plate.
- Refrigerate all for 30 minutes
- Place oil in a deep fry pan and heat to 360 degrees (medium-high).
- Carefully place chicken in hot oil and fry 13 minutes on the first side (until light brown), and 8 minutes on the second side, maintaining oil temperature.
- Remove from pan and place on a rack over a paper towel-lined plate to absorb excess oil.
- Serve hot!
Chitlin Market Potato Salad
2 ½ lbs russet potatoes, (cooked and cubed)
4 boiled eggs, peeled and chopped
3/4 cup mayo
2 teaspoons mustard
1/4 cup relish
Salt, pepper and celery seed to taste
- Wash potatoes well. Place in saucepan and add cool water to cover.
- Boil potatoes until fork can be inserted and removed easily (about 20 minutes).
- Carefully remove water. Let potatoes cool to room temperature.
- Cube cooled potatoes and place in mixing bowl. Add chopped eggs.
- Mix remaining ingredients together in separate bowl and add to mixing bowl. Stir it all together.
- Place in serving dish and sprinkle paprika over salad, cover lightly.
- Chill for twenty minutes and serve.
*Note: You may also add chopped celery, chopped green peppers to salad ingredients.
Sweet and Sour sauce
½ cup sugar
¼ cup soy sauce
½ cup white vinegar
Chives for garnish
- Put all ingredients into a saucepan and bring to a boil.
- Turn off heat and garnish with chopped chives.
- Serve with chitlins. Makes about 1 and ¼ cup.
Momma Virginia’s Baked Sweet Potatoes
3 medium-sized yams
6 tbsp salted butter
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup granulated sugar
1/4 cup brown sugar
1 tbsp pure vanilla extract
Marshmallows (for toasting at the end is optional)
- Preheat oven to 350 degrees
- Wash 3 medium Sweet Potatoes well in tepid water
- Peel and slice Sweet Potatoes, ½ inch thick
- Place in a casserole pan
- In a separate saucepan on medium heat, melt butter
- Blend together white sugar, brown sugar, cinnamon, nutmeg, and ginger and place in saucepan until all is melted together. Remove from heat. Add vanilla extract and stir.
- Pour candied sauce over Sweet Potatoes, cover with foil, and place in a hot oven for 30 minutes. Remove from oven, remove foil and
- Baste with candied sauce over Sweet Potatoes, cover with foil, and return to hot oven for 15 additional minutes.
- Remove from oven, remove foil and place marshmallows over Sweet Potatoes and place under broiler oven for two minutes to toast marshmallows. Please keep your eye on the pan so that they do not burn.
Aunt Verona’s Fried Liver and Onions
One package Beef, Calf or Chicken Livers (approximately 1 1/2 to 2 pounds) Thawed
One large onion
3 tablespoons oil
1/2 Cup flour
Salt and Pepper to taste
- In a small saucepan, place a sliced large onion and cover with 2 cups water. Bring to a boil.
- Remove from heat and set aside.
- Wash, Rinse and pat meat until slightly damp. Season both sides well.
- Coat with flour. Set aside. Add oil to fry pan.
- Heat oil to 325 degrees.
- Place liver in the heated oil. Brown liver on both sides, quickly.
- Remove from pan to paper towel for draining.
- Using same hot oil in pan, add remaining flour.
- Stir until light brown, including pan drippings.
- Add cooked onions and the water. It becomes gravy. Stir until thickened. Simmer for 5 minutes.
- Return liver to the gravy in pan, leave for 5 minutes.
- Remove from heat and serve.
Aunt Lillian’s Ruther Glen Corn Pudding
Two cans (15.25 ounces each) whole kernel corn (drained)
(fresh corn may be substituted)
Two cans (15.25 ounces each) creamed corn
1/4 Cup Canned Evaporated Milk
1/4 cup melted butter
Two eggs beaten well
Two teaspoons vanilla
Four teaspoons sugar
One teaspoon nutmeg
- Preheat Oven to 350 degrees.
- Mix all ingredients together very well.
- Place in baking dish.
- Bake for 1 hour or until toothpick comes out clean.
Shauna’s Spareribs with Beer
Garlic Powder (must be powder and not salt)
- Wash and pat dry Spareribs
- Remove the membrane from the back of the spareribs
- Sprinkle with Garlic Powder on both sides
- Sprinkle both sides generously with Season All or seasoning mix
- Spray or oil shallow baking pan and place ribs in pan.
- Cover ribs with beer, covering ½ inch.
- Cover with foil tightly and bake on 275 for 3 hours.
- Remove foil after 1 ½ hour and continue baking until done.
- Remove from pan and let rest.
Slice ribs down the bone, dip into the warmed sauce, and enjoy.
Uncle Carl’s D Street Pigs Feet
5 lbs Pig’s Feet ( Washed and Split)
6 ounces Shauna’s Gourmet Chitlin Seasoning Blend
- Place Washed and Split Pigs Feet into Large Pot Cover with Water (two inches above meat)
- Add 6 ounces of Shauna’s Gourmet Chitlin Seasoning Blend
- Stir Well.
- Bring to a boil and simmer for 2 hours or until tender.
- Add more seasoning blend to taste, if necessary.
Shauna works with Chef Georges Perrier – Philadelphia PA