Soul food or any good recipes?

anyone know any good soul food recipes? or any good recipes at that.Soul food or any good recipes?
http://www.bigmamasrecipes.com/soulfood/鈥?/a>





http://www.chefrick.com/Soul food or any good recipes?
Pork Spare Ribs





4 pounds pork spareribs


1/4 cup honey


1/4 cup ketchup


1/4 cup red wine vinegar


1/4 cup orange juice


2 garlic cloves, minced


1 tablespoon Tabasco sauce


1/2 teaspoon salt





Heat spareribs and enough water to cover to boiling in 5-quart saucepan over high heat. Reduce heat to low; cover and simmer 1 hour or until ribs are fork-tender. Drain.





Meanwhile, heat honey, ketchup, vinegar, orange juice, garlic, Tabasco sauce and salt to boiling in 1-quart saucepan over high heat. Reduce heat to low; simmer, uncovered, 5 minutes or until mixture is thickened.





Preheat grill to medium or preheat oven to 450 degrees F. Place ribs on rack on grill or in broiler pan. Brush ribs with honey mixture. Cook 20 minutes or until heated through, brushing occasionally with honey mixture and turning once.











OR





Hoppin鈥?John





1 1/2 cups dried black-eyed peas


6 strips salt pork or bacon, diced


1 medium onion, chopped


2 cups cooked rice





Salt and pepper to taste


Dash of hot sauce


1/2 cup minced green onions, including tops





Rinse peas and pick them over. Cover with cold water; add 1 tablespoon salt and let stand overnight.





Drain peas, discarding water, and place in a 6 to 8-quart stockpot. In a 10-inch cast iron skillet, saute salt pork or bacon until crisp; add it to the peas, reserving the drippings.





Add onion, a little salt and 2 cups water. Bring just to a boil, lower heat, and simmer until peas are tender, about 20 minutes. A small amount of the cooking liquid should remain; if liquid is absorbed too quickly, add fresh water by1/4 cups.


When peas are tender, add cooked rice to pot. Stir in 2 tablespoons of the reserved bacon drippings, salt, pepper and hot sauce to taste. Cover and simmer about 15 minutes longer so flavors combine and rice absorbed some of the remaining cooking liquid.


To serve, garnish with green onions.





Makes 6-7 servings
Ham hocks and Greens





2 lb. ham hocks


4 cloves fresh garlic


1 med. sweet onion


2 big bundles of fresh collard greens or kale


1 tbls. olive oil


salt


pepper


hot sauce (I like Chalula but any brand you like is fine)





How to - Clean the greens.


Run a sink full of clean, cool water and separate the greens from the stalk. Place them in the water and swish them around to get the sand and grit off. Drain them and then with a paring knife remove the center stem from each leaf. If there are any big tributary stems remove them too. Cut the leaves into 2-3 inch pieces. There will be a lot but they are going to cook down. Put all the pieces back into a fresh sink of clean cool water and rinse again. Remove them from the water and drain.








In a big pot boil the ham hocks for about 15-20 minutes at a low boil.


Remove ham hocks from broth and clean the fat and skin from them.


Let the broth cool enough to skim the fat off. (broth should be cloudy)


In a skillet saute the garlic and onion in olive oil until the onion is transparent.


Put ham hocks, garlic and onion back into the pot of broth and bring it to a boil.


Add cleaned greens and cook till fork tender.


Add salt and pepper to taste and serve with hot sauce on the side.