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Overview
Now, for the first time, the "Queen of Soul Food" reveals her recipe secrets for more than one hundred of the authentic, stick-to-your-ribs soul food and classic Southern dishes she serves at her world-famous Harlem restaurant.
Start off with a breakfast of homemade pork sausage with eggs and the tenderest, flakiest biscuits you've ever eaten. Move on to tried-and-true soul food favorites that include Smothered Chicken, Fried Catfish with Hushpuppies, Sweet and Spicy Chicken Wings, Blackeyed Peas and Rice, and, of course, "Sylvia's World-Famous Talked-About Barbecued Ribs."
Of course, no meal at Sylvia's would be complete without a couple of "sides": Fried Green Tomatoes, Collard Greens with Cornmeal Dumplings, Candied Sweet Potatoes, and more. Sylvia's desserts are enough to satisfy any sweet tooth: Peach Cobbler, Lemon Pie, and Three-Layer Caramel Cake.
So, "if you're craving great barbecue, down-home soul food, and something uniquely New York, catch a cab up to Sylvia's, a marvelous restaurant serving up batches of great ribs, pork chops, candied sweet potatoes, and pecan pies that will satisfy the biggest eater in the family" (Passport to New York Restaurants). If you can't make it to New York, Sylvia's Soul Food will make you feel like you're there.
Product Details
| ISBN-13: | 9780688100124 |
|---|---|
| Publisher: | HarperCollins |
| Publication date: | 11/20/1992 |
| Pages: | 168 |
| Sales rank: | 480,506 |
| Product dimensions: | 6.00(w) x 8.00(h) x 0.65(d) |
About the Author
Read an Excerpt
Sylvia's World-Famous Talked-About Spareribs
These are the real thing. People come from around the corner, around the city, and around the world to eat these ribs at Sylvia's. The secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that's described here.
Ingredients:
2 slabs pork spareribs (about 3 1/2 pounds total)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
2 to 3 cups white wine vinegar
Barbecue Sauce (page 59)
Instructions:
1. To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces. Rub the salt, black pepper, and red pepper into both sides of the ribs. Place the ribs in a deep baking dish, cover them, and refrigerate overnight.
2. Preheat the oven to 450°F. Pour the vinegar over the ribs and bake 1 1/2 hours. Rotate the ribs two or three times during baking and spoon some of the pan juices over them.
3. Remove the ribs from the baking dish and place in a single layer on baking sheets. (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450°F for 1 hour. The ribs should be tender and well browned. This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.
4. To finish the ribs, preheat the oven to 400°F. Cut the slabs between the bones into individual ribs. Place the ribs in a baking dish large enough to hold them comfortably. Spoon enough of the barbecuesauce over them to coat lightly. Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side.
Barbecue Sauce
Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs. Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month — that is, if you can keep from using it that long.
Ingredients:
16 ounces Red Devil Hot Sauce
2 1/2 teaspoons crushed red pepper flakes
1 small onion, sliced
1 small stalk celery, sliced
3 cups tomato Purée
1 1/2 cups water
1 1/2 cups sugar
1 lemon, sliced
Instructions:
Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin. Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.
Red Rice
Delicious served with Barbecued Short Ribs of Beef (page 61), this ricealso reheats very well. When serving it, be sure to scrape out the pot — the rice around the edges and bottom is especially tasty.
Ingredients:
2 tablespoons vegetable oil
1/2 pound smoked ham, off the bone OR smoked slab bacon OR streaky lean bacon, diced (about 2 cups)
2 medium onions, finely diced (about 1 cup)
2 stalks celery, trimmed and finely diced (about 1 cup)
1 large green bell pepper, cored, seeded, and finely diced (about 1 cup)
1 28-ounce can whole tomatoes, with liquid
3/4 cup tomato purée
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
2 cups long grain rice
Hot sauce to taste
Instructions:
1. Heat the oil in a 4-quart pot over medium heat. Add the ham,onions, celery, and green peppers and cook until the vegetables arewilted. Add the tomatoes, tomato purée, salt, pepper, and chilipowder. Lower the heat to simmering and simmer, covered, 30minutes. Measure the sauce and, if necessary, add enough waterto bring the volume to 5 cups.
2. Stir the rice into the liquid and heat to boiling. Reduce the heat to very low and cook, covered, until the rice is tender, about 45 minutes. Stir once or twice during cooking to prevent sticking. Check the seasonings and add hot sauce to taste.