Joey Fatone Recipes

Posted on Jun 11, 2014 09:00am

Joey Fatone joins the ladies in the kitchen for THE TALK Food Festival to share some delicious recipes from his show “My Family Recipe Rocks.”  Try 'em out!

Ribs with Bourbon BBQ Sauce

Recipe courtesy of Johnna Rowe from Washington, D.C.


For Ribs:

(2) 2 lb. baby back ribs

2 tbsp. season all salt

2 tbsp. garlic powder

2 tbsp. onion powder

1 tbsp. meat tenderizer

1 tbsp. vinegar


Season ribs with first four ingredients.  Add to the slow cooker and top with vinegar.  Cook for 6-8 hours on low, making sure to add sauce in per the instructions below.


Bourbon BBQ Sauce


¼ cup tomato paste

1 tbsp. lemon juice

1 cup ketchup

¼ cup Bourbon

3 tbsp. brown sugar

1 ½ molasses

1 ½ apple cider vinegar

1 tbsp. Worcestershire sauce

½ tsp. soy sauce

1 squirt mustard

2 tbsp. liquid smoke

Garlic Powder (to taste)

Onion Powder (to taste)

Red Pepper Flakes (Dash)

Black Pepper (Dash)

Cilantro (for garnish)


Combine and put to the side.  Once ribs have cooked for 3-4 hours, add half of the sauce to the slow cooker and continue cooking for another 3-4 hours on low.  Top ribs with remaining sauce and serve.  Garnish with cilantro for extra flavor


Aunt Dot's Greens

Recipe courtesy of Johnna Rowe from Washington, D.C. 


2 – 3 medium smoked ham hocks or 2 pounds smoked pork neck bones

5 lbs. of collards or several large bunches (If you can’t get them fresh, frozen will do.)

2 tbsp. of salt


Take 2 or 3 smoked ham hocks and put them in a large (6 quart) pot of water. Bring the water to a rolling boil and let it boil for about 1-1/2 hours. Add more water as it boils down. The idea is to boil the ham hocks until they begin to fall apart. You want the ham hocks to be falling apart before you add the collard greens.

Take the collard greens and separate the leaves (if fresh). Now rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicking through several leaves at once.

Next, add your collard greens to the pot. Since this is a lot of collards, you will need to add them until the pot is full. Then allow them to wilt as they cook – then add more. Add you salt, cover and cook for thirty minutes on medium heat. Stir every few minutes to distribute the smoked meat taste evenly. Taste to confirm they are the tenderness you prefer. Serve with your favorite meat dish such as Turkey or fried chicken.

If you used frozen collards, simply pour them – frozen – right from the package to the pot.

If you use smoked neck bones, they usually don’t take as long to cook as ham hocks.

*Johnna’s tip: Add a little red pepper or hot sauce to spice things up. Muy Caliente!



Sugar Hill Mac & Cheese

Recipe courtesy of Johnna Rowe from Washington, D.C.


1 lb. elbow macaroni noodles

1 stick of butter

1 package of American cheese or sharp cheddar

1 can of evaporated milk

Salt/Pepper (to taste)

1 package shredded sharp cheddar cheese

3 eggs

*Johnna’s tip: garlic powder (to taste)


Preheat oven to 350 degrees. Bring a pot of salt water to a boil on the stove. Add macaroni noodles. Boil noodles until tender (a fork can go through the noodles). Drain noodles, do not rinse. Pour noodles into baking dish; add stick of butter, allowing stick of butter to melt while continually stirring the noodles in with the butter. Cut the cheese up into cubes and place in a large microwavable bowl. Add half of the can of evaporated milk to the Velveeta bowl and heat in microwave for 5-7 minutes. Add the Velveeta bowl to the noodles in the baking dish and stir in so the Velveeta and milk spread throughout the noodles. Stir half of the packaged shredded cheese. In a separate bowl crack the 3 eggs and stir. Add the egg mixture to the baking dish. Season the noodles with the salt, pepper and *garlic powder (optional) to taste. Stir all ingredients in well in the baking dish. Add the remainder of the evaporated milk to the baking dish (do not stir; the milk will evaporate during the baking process). Bake for 35-45 minutes (until browning a little on the edges and milk looks evaporated). Add the remainder of the shredded cheese to the top of the macaroni and bake for about 10-15 minutes (until cheese is melted and brown on top). Serve immediately!


"Carolina Warm Banana Pudding"

Recipe courtesy of Johnna Rowe from Washington, D.C.


3-1/2 tbs. all-purpose flour

1-1/2 cup sugar

1/4 tsp. salt

3 cups milk

3 eggs yolks, beaten

1 tsp. vanilla

5 or 6 bananas, sliced

1 pkg. vanilla wafers

3 egg whites, beaten until stiff

1 tsp. vanilla

1/4 cup sugar


Pre-heat oven to 425 degrees. Mix flour, sugar and salt in saucepan. Combine beaten egg yolks and milk; stir mixing well. Add in flour mixture & blend well. Cook over medium heat, stirring constantly until thickened and smooth. Remove from heat and add 1 tsp. vanilla. Place a layer of vanilla wafers in bottom of a large baking dish. Add a layer of sliced bananas over wafers. Top with cooked custard mixture. Repeat layers as needed.

For meringue: Beat egg white slightly. Gradually add 1/4 cup sugar (*or to taste). Beat until stiff. Add in 1 tsp. vanilla. Spread meringue over pudding. Bake until golden brown. Serve.

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