Sample the dishes from Patti's own kitchen

All of the recipes in Patti LaBelle's new cookbook, "Patti LaBelle: Recipes for the Good Life," are her personal favorites, dishes she makes regularly in her Main Line kitchen.

Try a few at your house.

FIERCE FRIED CORN

1/4 cup butter

1/2 cup finely diced onion

1/2 cup finely diced red bell

pepper

8 ears fresh corn, kernels scraped to make about 4 cups

2 tablespoons (or to taste)

LaBelle No. 1 Diced Fine

Jalapenos

Salt and ground black pepper to taste

2 tablespoons chopped scallions with some green part

Heat the butter in a large nonstick frying pan over low heat. Add the onions and bell pepper and cook, stirring, for 3 minutes or just until softened.

Add the corn and jalapenos, season with salt and pepper to taste and cook, stirring constantly, for about 7 minutes or until corn is tender.

Remove from heat, stir in the scallions and serve. Serves 6.

PERFECTLY SEASONED MEAN GREENS

2 pounds smoked turkey necks

2 tablespoons minced garlic

2 tablespoons minced

shallots

1 teaspoon freshly ground black pepper

8 bunches collard greens, well-washed and cut into 1-inch pieces

Place turkey necks in a large pot with cold water to cover by two inches. Place over high heat and bring to a boil.

Lower the heat and simmer for about an hour and a half, or until the meat is falling off the bone. If necessary, add more water to keep the turkey covered with liquid during cooking.

Add the garlic, shallots and pepper, stirring to blend. Begin adding the greens in batches. As they wilt, add more until all of the greens are in the pot. Raise the heat and bring to a boil. Lower the heat and cook at a gentle simmer, stirring occasionally for 30 to 45 minutes or until the greens are very tender.

About halfway through the cooking, taste. If necessary, add salt and pepper.

For the real deal, serve with cornbread. Serves 6.

SALMON AND GRITS

BY NORMA

6 cups salted water

1 cup yellow cornmeal

1/2 tablespoon paprika

Pinch cayenne pepper

lets, cut in half crosswise

2 teaspoons (or to taste)

LaBelle Organic Blended

Seasoned Sea Salt

1/2 teaspoon (or to taste) LaBelle Organic Blended Seasoned pepper

1/4 cup butter, cut into pieces

1 cup plus 2 tablespoons

quick-cooking grits

1/4 cup half-and-half

3 tablespoons light olive oil

1 tablespoon chopped cilantro or parsely

Place 6 cups salted water in a medium saucepan over medium high heat. Add the butter and bring to a boil. Immediately stir in the grits and bring to a boil.

Lower the heat and cook, stirring frequently, for about 8 minutes or until just about cooked and quite thick. If the grits get too thick before they are cooked, add a bit of water. Add the half-and-half, beating to blend. Return the grits to a simmer and turn off the heat.

Cover and let stand while you prepare the salmon.

Place the cornmeal, paprika and cayenne on a large plate. Mix and set aside. Season the salmon with the salt and pepper to taste, then dredge both sides in the cornmeal mixture.

Heat the oil in a large, nonstick frying pan over medium-high heat. When very hot but not smoking, add the salmon and cook, turning once, for about four minutes or until just barely cooked in the center. Remove from the heat and place on a double layer of paper towels to drain. Spoon an equal portion of the grits into the center of each of 6 dinner plates. Place two pieces of salmon on the top of each portion. Sprinkle with cilantro and serve. Serves 6.

BANGIN' BRISKET

4- to 5-pound beef brisket, trimmed of excess fat

2 tablespoons LaBelle Bayou

Blackened Seasoning

3 tablespoons light olive oil

5 cloves garlic, peeled and minced

1 large Vidalia onion, peeled and sliced

1 cup diced celery

2 cups chopped canned tomatoes, well-drained

2 cups red wine

4 cups low-sodium beef broth

2 tablespoons LaBelle No. 4 Hot Flash Hot Sauce, or to taste

6 medium potatoes, washed and cut into quarters

3 carrots, peeled and cubed

1 cup chopped scallions, with some green part

Preheat oven to 350 degrees.

Season the brisket with blackening mix, rubbing it into all sides. Heat the oil in a Dutch oven over medium-high heat. When very hot, add the seasoned brisket and sear one side for about 3 minutes, or until brown. Turn and sear the remaining side for another 3 minutes, or until brown.

Transfer the brisket to a platter.

Immediately add the garlic, onion and celery to the pot and cook, stirring frequently, for about 4 minutes or until softened and slightly colored. Add the tomatoes, stirring to blend. Add the wine and bring to a boil.

Cook, stirring, for about 4 minutes or until the wine has reduced by one quarter. Stir in the broth and, when blended, return the brisket to the pan. If the liquid does not cover the meat, add enough water to cover by 2 inches.

Season with Hot Flash and again bring to a boil. Cover and bake in the preheated oven for about 3 hours or until tender. Remove from the oven and uncover. Do not turn the oven off.

Add the potatoes and carrots, cover, and return to the oven. Bake for another 30 minutes or until the meat is tender enough to separate with a fork. Remove from the oven, uncover and stir in the scallions before serving.

Serves 6 to 8.