Aunt Masas Soul Sauce Food

MARSALA SAUCE

Steps:

• Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

TAILGATE BUTT BURNER DIP

Steps:

• 1. Preheat oven to 425-degrees. Rub chicken breasts with softened butter then season with salt and pepper. Place on a baking sheet and roast for 30-40 minutes. Let cool completely then pull chicken off the bone into bite-size pieces.
• 2. While the chicken is roasting, heat a skillet oven medium-low heat. Add olive oil and onions, cooking until soft, about 5 minutes. Add in brown sugar and cook, stirring occasionally, until caramel in color remove from heat.
• 3. In a large bowl, mix together softened cream cheese, ranch dressing, 1/3 cup of the BBQ sauce, onions and half of the cheddar cheese. Fold in chicken.
• 4. In a casserole or baking dish (mine was 8-inch round, 4-inch deep), layer the cream cheese mixture, smoothing the top off. Cover it with the remaining BBQ sauce, then the remaining cheese. Bake for 20-25 minutes, until bubbly and hot. Serve with crackers or chips. My favorite is the flat pretzel crackers.

CHITTERLINGS (CHITLINS)

Steps:

• Thoroughly wash chitterlings and remove any excess fat.
• Next, cut the chitterlings into small (1-2 inch) pieces and put them in a medium-sized pot, then add about 2 cups of water to cover them-Cook on high for about 1 hour.
• Pour the chitterlings into a colander to drain and discard water. Rinse them thoroughly.
• Rinse the pot well and place over medium heat. Add a tablespoon of cooking oil, the onion, garlic, and thyme, and saute for about a minute. Then add bell peppers and celery, and saute for another minute.
• Next, add chitterlings, bay leaves, bouillon, Creole seasoning, apple cider vinegar, and water. Give everything a nice stir, then season with salt and pepper to taste.
• Cover pot and place pot over medium-high heat. Cook for about 2-3 hours until chitterlings are tender. Keep checking the pot to make sure the water hasn't cooked out; if so, add more.
• Serve with red pepper flakes or hot sauce.