**Aunt Masa's Soul Sauce: A Culinary Journey into Flavorful Traditions**
In the heart of Louisiana, where culinary traditions run deep, there lies a hidden gem known as Aunt Masa's Soul Sauce. This tantalizing sauce, passed down through generations, captivates taste buds with its unique blend of spices, herbs, and rich, savory flavors. Crafted with love and a touch of magic, Aunt Masa's Soul Sauce elevates any dish to a symphony of taste. From the classic Fried Chicken smothered in its luscious embrace to the zesty Shrimp Creole infused with its vibrant essence, this sauce is a culinary masterpiece that promises an unforgettable dining experience. Dive into the secrets of Aunt Masa's kitchen, where each recipe unfolds a story of heritage, passion, and the irresistible allure of Southern cooking.
TAILGATE BUTT BURNER DIP
I have no idea where the name came from, but I do know that this is one of the best hot chicken dips I have ever tasted. I use my own barbecue sauce (Aunt Masa's Soul Sauce) when I make this dip.
Provided by Marsha Gardner
Categories Meat Appetizers
Number Of Ingredients 10
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.
SMOKED BOSTON BUTT
Not liking the ways the locals smoke Boston Butts I came up with my own rub and type of wood that I smoke my butts with.
Provided by Marsha Gardner @mrdick1950
Categories Pork
Number Of Ingredients 11
Steps:
- Trim excess fat from top of butt and score fat cap on bottom of butt. Rub the butt liberally on all sides for maximum bark. Smoke at 225-250 with a mix of pecan and fruit wood for at least 5 hours. If using a grill with indirect heating, rotate the butt every hour so each side cooks evenly. Spray every hour for first 3 hours with apple juice and sprinkle more rub. Place pork butt in aluminum pan and wrap tightly with foil. Place back in smoker (or oven) until internal temperature hits 200. For a 10 pound butt this usually takes me 10 - 12 hours. Let rest for an hour before pulling.
- HINTS: Plan on cooking the smoked Boston Butt about 60-90 minutes for every pound in the roast. The meat is done when the internal temperature is above 190-degrees. The lower you keep the temperature, the more moist the meat will be. You may consider cooking 2-3 smoked Boston Butts as your whole neighborhood will be stopping by to check what is cooking because of smells that will have tempted them all day long.
- After pulling the pork I coat mine with my Aunt Masa's Soul Sauce and then serve with more sauce on the side.
AUNT ROSIE'S BBQ SAUCE
My family's favorite!
Provided by LINNNY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- Stir ketchup, brown sugar, water, and dry onion soup mix together in a saucepan; bring to a boil, stirring regularly, until sugar is dissolved, about 5 minutes.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 24.8 g, Fat 0.2 g, Fiber 0.4 g, Protein 1 g, Sodium 861.9 mg, Sugar 21 g
CORNMEAL TAMALES
Steps:
- Combine the ground beef, seasonings, yellow cornmeal, and tomato sauce in a large bowl and mix well. Make 36 balls of approximately 2 tablespoons of the mixture, or 1 1/2 ounces per ball. Roll each ball into a cigar shape about 5 inches long. Fill a 9 by 12-inch casserole or cake pan with the dredging mixture. Dredge the individual meat "cigars" in the cornmeal until well coated. Place each cornmeal-coated "cigar" in a piece of paper and roll up the paper around the filling. In a large steamer pot, lay two layers of tamales and steam for 1 hour, covered. Serve hot.
- Variation - Mississippi Corn Bread Tamales:
- Add 1/2 cup water and a teaspoon of salt to 10 cups corn bread crumbs and work into a paste. Cover the meat "cigars" with the paste individually instead of dredging. Proceed as directed
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't be afraid to experiment with different ingredients and flavors. Aunt Masa's Soul Sauce is a versatile sauce that can be used in a variety of dishes.
- If you don't have all of the ingredients on hand, don't worry. You can substitute similar ingredients or leave them out altogether.
- Aunt Masa's Soul Sauce can be made ahead of time and stored in the refrigerator for up to two weeks. This makes it a great option for busy weeknights.
- Serve Aunt Masa's Soul Sauce with your favorite dishes, such as chicken, fish, shrimp, or vegetables.
Conclusion:
Aunt Masa's Soul Sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. With its unique blend of flavors, Aunt Masa's Soul Sauce is sure to become a favorite in your kitchen.
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