The Perfect Meal - Baby Back Ribs, Mashed Potatoes, Collard Greens And Bourbon Peach Cobbler Recipes

Who can resist the perfect meal of delicious baby back ribs, garlic mashed potaoes, collard greens, and bourbon peach cobbler that melts in your mouth? These recipes are simply scrumptious and are fit for a king and a queen, too! Dig in and be sure to try the homemade buttermilk biscuit recipe video as an extra addition!!

SHORT RIBS


INGREDIENTS:

  • 3 pounds short ribs
  • House Seasoning, recipe follows
  • 2 tablespoons all-purpose flour
  • Oil
  • 2 cloves garlic, chopped, plus 2 more cloves chopped
  • Water
  • Beef Broth, plus more for roasting
  • Salt and freshly ground black pepper
  • 1 onion, sliced
  • White rice for serving

DIRECTIONS:

Preheat oven to 350 degrees F.

Season ribs liberally, or to taste, with House Seasoning. Lightly dust with 2 tablespoons flour.

In a Dutch oven, place a small amount of oil. Add the 2 garlic cloves and cook until lightly browned. Add the ribs and brown on each side. Add half water and half beef broth to cover ribs. Bring to a boil. Remove the ribs from the Dutch oven and place in a casserole dish. Add the remaining garlic, salt and pepper, onions, and about 1 cup broth to the ribs. Roast ribs for 2 hours. Serve over buttered white rice.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Combine all ingredients in a bowl.


Garlic Mashed Potatoes

INGREDIENTS:

  • 3 medium baking potatoes peeled and coarsely chopped
  • 1 teaspoon salt
  • 4 tablespoons butter, at room temperature
  • 1/4 cup sour cream, at room temperature
  • 1 teaspoon finely minced garlic
  • 1 tablespoon (or more) whole milk, at room temperature or warmed
  • Salt and freshly ground black pepper

DIRECTIONS:

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.


Collard Greens

INGREDIENTS:

  • 1 bunch fresh collard greens
  • 1 medium piece salt pork
  • 1 cup water
  • 1 teaspoon salt
  • 1 tablespoon bacon drippings, butter or margarine
  • Pinch sugar (optional)

DIRECTIONS:

Strip the stems from the greens (unless they are very tender) and wash thoroughly. Place the greens in a saucepan and add the pork, water, and salt. Cook, covered, for 45 minutes over medium heat or until tender. Remove the pork and pour the greens into a colander to drain. Place the greens in a pan and chop, scissor-like with 2 knives. If necessary, add more salt, to taste. Keep hot and add the bacon drippings and a pinch of sugar.


Bourbon Peach Cobbler

INGREDIENTS:

  • 8 peaches, peeled and sliced, about 6 to 8 cups
  • 1/4 cup bourbon
  • 3/4 cup sugar, plus more for dusting
  • 2 tablespoons corn starch
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 16 tablespoons (2 sticks) cold unsalted butter
  • 3/4 cup heavy cream, plus more for brushing

DIRECTIONS:

Heat the oven to 375 degrees F.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

What A Perfect Ending To A Perfect Meal!

Southern Buttermilk Biscuits!

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