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Restaurants›Nanas Kitchen›Southern Hospitality Recipe

Southern Hospitality Recipe

Name: Nanas Kitchens Southern Hospitality Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 head Cauliflower florets; 1 cup BBQ sauce; 1 cup All-purpose flour; 1 tbs Cornstarch; 1 tsp Baking powder; 1 tsp Salt; 1 tsp Black pepper; 1 cup Water; 2 cups Vegetable oil; 1 lb Plant-based chicken substitute; 1 cup All-purpose flour; 1 tbs Cornstarch; 1 tsp Baking powder; 1 tsp Salt; 1 tsp Black pepper; 1 cup Water; 2 cups Vegetable oil; 1 lb Plant-based rib substitute; 1 cup BBQ sauce; 1 bunch Collard greens; 2 cups Vegetable broth; 2 cloves Garlic, minced; 1 tbs Olive oil; to taste Salt; to taste Black pepper; 2 cups Elbow macaroni; 2 cups Cheddar cheese, shredded; 1 cup Milk; 2 tbs Butter; 2 tbs Flour

Inspired by Nanas Kitchen

Time1h 30m

Serves4

Your choice of BBQ Fried Cauliflower, Fried Chik’n($3) or Plant Based Ribs(+$4.50), Collard Greens, Mac & Cheese and Bussin Baked Beans

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Ingredients

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BBQ Fried Cauliflower

1 head Cauliflower florets

1 cup BBQ sauce

1 cup 00 bread flour

1 tbs Cornstarch

1 tsp Baking powder

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Water

2 cups Tuscany sunflower oil

Fried Chik’n

1 lb Plant-based chicken substitute

1 cup 00 bread flour

1 tbs Cornstarch

1 tsp Baking powder

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Water

2 cups Tuscany sunflower oil

Plant-Based Ribs

1 lb Plant-based rib substitute

1 cup BBQ sauce

Collard Greens

1 bunch Collard greens

2 cups Vegetable broth

2 cloves Garlic, minced

1 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Mac & Cheese

2 cups Elbow macaroni

2 cups Cheddar cheese, shredded

1 cup Milk

2 tbs Butter

2 tbs Flour

to taste Celtic sea salt

to taste black pepper

Baked Beans

2 cans Canned baked beans

1 cup BBQ sauce

2 tbs Brown sugar

1 small Onion, diced

1 tbs Mustard

Method

BBQ Fried Cauliflower

Prepare the batter

In a bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually add water until you achieve a smooth batter.

Coat the cauliflower

Dip cauliflower florets into the batter until fully coated.

Heat oil and fry

In a deep skillet, heat vegetable oil over medium-high heat. Fry coated cauliflower until golden brown. Drain on paper towels.

Add BBQ sauce

Toss fried cauliflower in BBQ sauce before serving.

Fried Chik’n

Prepare the batter

In a bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Gradually add water until you have a smooth batter.

Coat the chik’n

Dip plant-based chicken pieces into the batter until fully coated.

Fry the chik’n

Heat vegetable oil in a deep skillet over medium-high heat. Fry coated chik’n until golden brown. Drain on paper towels.

Plant-Based Ribs

Prepare the ribs

Cook the plant-based ribs according to package instructions, usually by baking or grilling.

Add BBQ sauce

Brush BBQ sauce over the ribs and bake or grill for an additional 5-10 minutes until heated through.

Collard Greens

Sauté garlic

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Cook collard greens

Add collard greens and vegetable broth. Cover and simmer for 30-40 minutes until greens are tender. Season with salt and pepper to taste.

Mac & Cheese

Cook macaroni

In a large pot, cook elbow macaroni according to package instructions. Drain and set aside.

Make cheese sauce

In the same pot, melt butter and whisk in flour. Gradually add milk until smooth. Stir in shredded cheese until melted. Season with salt and pepper.

Combine

Mix cooked macaroni with cheese sauce until well combined. Heat through before serving.

Baked Beans

Combine ingredients

In a pot, combine canned baked beans, BBQ sauce, brown sugar, diced onion, and mustard. Mix well.

Simmer

Simmer over medium heat for 15-20 minutes, stirring occasionally, until heated through.