remembering Sylvia… and a potluck

roasted pork shoulder

Several years back I was fortunate enough to have the opportunity to work with the legendary Sylvia Woods on a cookbook. It was her second book, but the intention this time was to tell her incredible rags-to-riches story. That story would be incomplete if it wasn’t all about family and friends, which is why we called it Sylvia’s Family Soul Food Cookbook. The interesting thing about the project is that I got to know so many members of the Woods family as a result. I remember the cover photo shoot like it was yesterday — dozens of aunts, uncles, sons, daughters, brothers, sisters, cousins, nieces, and nephews all dressed up for portraits. I also vividly remember the book launch party at Sylvia’s. I made a speech, which I almost never do. I’m paraphrasing a bit, but I said that the book was about love and bringing family and friends together. I was inspired by the Woods family then, and I still am. I’ve dined at Sylvia’s in Harlem more times than I can count now, often for special occasions like birthdays. And I’ve worn out that cookbook, making the recipes so many times. I can think of no more fitting tribute than to cook up a few of Sylvia’s recipes.

chopped roasted pork shoulder

Amazingly, I’d never tried making her bbq pork before. The truth is, I don’t have much experience roasting pork shoulder, but as you can see from the first photo, it turned out quite beautifully, not that I should have expected anything less. After the roasting, you chop up the pork, discarding the bone (and try to resist snacking the whole time).

BBQ Pork

I won’t spoil the recipe for the bbq sauce which you make from scratch (hint, it has applesauce in it — trust me, buy this book!) while the pork is roasting. You toss the pork, bbq sauce, and some chopped onions together.

BBQ Pork

Then you roast everything for another 30 minutes, and you get this. Your kitchen will smell heavenly.

Black-Eyed Pea Salad

Sylvia’s black-eyed pea salad has been a favorite in my household for years now. It’s sweet, just like you might expect from a Southern-style dish, and the longer you let it marinate before eating, the better it gets.

Okra, Tomato, Bacon Stew

Then there’s the tomato-okra stew. At least to me, this is what Southern cooking is all about. Every time I make a dish with okra, I wonder why I don’t do it more often.

bacon

 

The key to this recipe is the bacon, a half pound of it, chopped and cooked until crisp. Then you cook 1/2 cup of chopped onions in the bacon fat and stir in a tablespoon of flour (I used cornstarch) to thicken things up. Next you add a 15-ounce can of stewed tomatoes, 10 ounces of frozen, cut okra, 1/2 teaspoon of salt, 1/2 teaspoon pepper, and 1/2 teaspoon sugar. I used fresh okra, the same measure — 10 ounces — and loved the results. The recipe says to simmer, covered, for 15 minutes, but if you’re using fresh okra like I did, you might want to cook it a bit longer until the texture seems right.

City Harvest potluck

So what did I do with all that great food? Zokos and Cookstr were holding a benefit potluck for City Harvest, so I brought all three dishes along with me. Besides the event being for a great cause (I think they raised about $1,000), lots of friends came out: Jackie, Margaret, Melody, Sara, Hazel, Emily, Yvo, Melissa, and more. There were quite a few raves for the stewed tomatoes and okra. My only regret is that I didn’t make a bigger batch!

About justcooknyc

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This entry was posted in bbq, Cookbooks, pork, potlucks, Southern cooking and tagged , , , , , , , , . Bookmark the permalink.

8 Responses to remembering Sylvia… and a potluck

  1. This all looks amazing! What a wonderful tribute to a great cook. It must have been such an honor to have known her and her family.

  2. GIGI LOVES FOOD says:

    How lucky you were to know such a lovely lady… will definitely get her book!! Before giving the
    food away were you able to taste anything? Don’t know much about gluten so that’s why
    I was asking.

    • justcooknyc says:

      yes, i tasted everything at home, and i had leftovers for the pork and black-eyed pea salad that i couldn’t fit into the containers, which i got to eat the next day. none of those dishes have any gluten, fortunately. well, i made a substitution for the 1 tablespoon of regular flour in the tomato/okra dish — used cornstarch and it turned out great.

  3. Nami | Just One Cookbook says:

    I’m so happy I found your blog! Wow, you take amazing food pictures, and I was browsing your site and got so hungry!! The roasted pork shoulder looks amazing – I can totally imagine how heavenly it was while cooking this. :-)

  4. Sammie says:

    wow! That’s a lot of money raised! Great job! And the roasted pork looks absolutely amazing!! Yeah I guess shoulder would be the best and juiciest part! :)

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