Richardson's
Chef’s choice
RIBS AND MORE: For helping to keep his neighborhood vibrant Jesse Richardson will receive a community service award June 12how about received a community service award this past week if it’s running June 14..
WHO: Richardson’s Fast Food Deli
WHAT: Specializing in open pit barbecue
WHEN: 1 to 8 p.m. Tuesday through Saturday, 1 to 6 p.m. Monday. Closed Sunday.
WHERE: 2619 Highland Ave.
CONTACT: Jesse Richardson, 282-1682
When Jesse Richardson is cooking ribs in front of his Highland Avenue restaurant ,the aromatic smell draws the customers in long before the meat is ready.
On a recent sunny day several drivers slowed to a stop in front of his grill and asked, “What time will the ribs be done?”
He told them all the same thing. “One o’clock same as everyday.”
Cooking the ribs is a daily ritual for Richardson who has owned Richardson’s Fast Food and Deli at 2619 Highland Ave. Every day except Sunday he rises around 6:30 a.m. to shop for his restaurant. After that, he puts on some Christian music, cranks it loud enough so he can hear it outside, and then stands at the smoker in front of his storefront restaurant, tending and flipping the ribs.
Richardson and his brother bought the building on Highland through a state vocational grant. His brother opened a car wash next door and Jesse opened his restaurant in 2003.
On June 12, Richardson will be honoredsame note as above with a community service award from the LaSalle Educational Group at a scholarship and awards dinner at Antonio’s Banquet and Conference Center. The award goes to someone who has made “conscious sacrifices to set up a family business that helps to generate a tax base and decrease crime in the neighborhood,” and surely Richardson has done that.
His spotless restaurant, across the street from a police substation, attracts a diverse crowd who appreciate the Southern-flavored menu, which includes collard greens, macaroni and cheese and sweet potato pie, all homemade by Richardson. He also features fried haddock and catfish and grilled hamburgers, Jamaican patties and much more.
Richardson’s is open every day for lunch at 1 p.m., every day except Sunday when he sings with the choir at Mount Zion Baptist Church.
While his barbecue secrets will remain untold, he did share some barbecue tips while standing at the hot grill.
For instance, he only cooks pork ribs, not beef.
“Pork, it has to be pork. This is not a beef rib area,” smiles Richardson, meaning that the customers in Niagara Falls prefer the more “oily” pork ribs to beef ribs. “Beef is just not as tender.”
Richardson always soaks his ribs for about two hours in salted water. Then, he smokes them on a closed grill filled with hot coals for about an hour and a half, squirting them at regular intervals with a 1/4 vinegar- 2/3 water mixture.
His choice of recipe to share with Niagara Gazette readers was his simple, homemade macaroni and cheese.
The recipe is below.
Jesse Richardson’s Mac and Cheese
1 pound elbow macaroni
1/4 pound butter
1/2 teaspoon salt
3/4 tablespoon black pepper
1/2 cup cheddar cheese, grated
3/4 pound American cheese, grated.
Boil the macaroni until it is al dente, firm but not soft. Drain. Add salt and pepper and butter and American cheese. Stir.
Cook at 380 degrees for 15 minutes. Remove from the oven and add cheddar cheese. Bake for 35 additional minutes and serve.
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