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Again, very simple stuff here…

Trick is to not use too much garlic…I know it tastes great but it can ruin a good meal.

Boil up the spuds until fork ready and drain, return to hot pot to evaporate any moisture. Th’ow in butter, garlic and buttermilk, mash.

• 1 or 2 pods of garlic
• 1/2 stick butter
• 3/4 cup buttermilk
• 8 med taters

That is what I use. Just add the milk as needed, you can always add, but you cannot take away!

OK, now that the bellyfull has abated I will tell you how we did this…

First, get some Jeff’s Seasoning and lay it on the catfish.

Heat up your Deep Fryer and sit back with a beer or tequila for a bit. It should take about 1 beer.

If you don’t have a fryer, heat a cast iron skillet with a good amount of oil to about 400 degrees…

I have some fish fry mix that kick’s ass but you can use that Zata peoples stuff ifn ya want…Drag your fish thru that and drop it in…

Fish dont take long, 5 minutes max! But you need to have your fries happnin…yeah get them room temp before droppin your fish and them taters in the oil.

Depending on what kinda fries you use, I actually go the easy route and get me some Kroger frozens…same damn thing, anyway – it should only take about 10 minutes. You will see it, this ain’t like landing a rocket or anything, it’s just food.

Pull those fries and let them sit, then, drop em in uno mas…Give them about 2 minutes and then let em sit out for a few…

Grab a beer and watch the Rockets! Matt Bullard, Stop wearin a tie!

Not much says Southern Cookin’ outside of beans and rice…Black Beans especially! This is an art form…trust me, it takes practice.

The best way to make any beans is an over night soak and a slow simmer. But if you have a pressure cooker, time can be cut to about an hour.

Pork shoulder is a very inexpensive cut of meat and can be full of flavor by cooking it slow. Otherwise it is a very fatty, tough piece of pork. Pressure cooking the shoulder makes the meat just fall apart. Great for pulled pork sandwiches!

Pork and Black Beans

• 2 1/2 pounds pork shoulder, cut into 2-inch pieces
• Jeff’s Seasoning (email me for recipe or get that Yankee Emeril Stuff)
• olive oil
• 1 large yellow onion, sliced
• 6 cups chicken stock or water
• 2 cups Black Beans
• 1 large can tomatoes
• 1 pod garlic
• 2 tablespoons Creole mustard

Chop up your pork into 2″ chunks
Season with my seasoning and let sit for a bit
Meanwhile, go to the store and get some beer, whiskey or tequila
When you get back, add oil to a medium high heat in the pressure cooker.
Once hot sear up that pork in batches.
Remove from the pot and set aside to rest.
Add onions to the juices left behind and saute while scrapin’ up all of the goodies.
Don’t move forward until the bottom of the pot is clean, then add stock and the beans.
Now, cover your cooker and bring to high pressure. Once ‘scattin’, lower heat to about med-low and let groove for about 15 minutes.
Turn the heat off and let the pot lose pressure naturally and do not touch anything. I mean it! Do not lift the cap or even look at it, go drink a beer or shot or whatever, just don’t mess with it.
Once the plug has depressed, then it is safe to move forward.

Now, add the tomatoes, the garlic and anything else left in that list. I add serranos just because but I will say that this should look and smell very savory!

Cover again and bring it back to high pressure, lower heat and let ride for about 20 minutes…

House should smell amazing at this point, grab another beer. Chill…

Turn off the heat and let it come to a natural pressure, again, 20 minutes or so…another beer.

If you haven’t thought about rice, ya need to drop some…
Cornbread or fresh bread…shit, any type of bread…Dang!