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IAN: Soul and Southern Food for a New Year [1]

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Date: 2023-01-08

Soul food and Southern food are forever intertwined, and not very different from each other.

Soul food has its roots in the enslavement of African people when they had to make do with what was on hand. For the next 100 years after the abolition of slavery, many Black Americans continued to make use of the ingredients that were part of their food traditions. Of course, soul food isn’t entirely defined by a racial divide. Historically, there hasn’t been much of a difference between the foods eaten by poor Black Southerners and poor White Southerners. John T. Edge, director of the Southern Foodways Alliance, wrote: “The differences between the foods of [B]lack and white Southerners are subtle. More capsicum pepper heat, a heavier hand with salt and pepper, and a greater use of offal meat are comparative characteristics of soul versus country cooking.” Andrea Lynn, www.thespruceeats.com/...

I love hush puppies and haven’t made them in forever. I used Paul Prudhomme’s recipe, but this version looks great too, except it needs some cayenne.

Hush Puppies and Fried Catfish from Old School Soul Food

Hush puppies are a favorite part of Southern cuisine and are traditionally served with fried catfish. They're delicious small balls of deep-fried dough, similar to fritters, that date back to the Civil War. www.thespruceeats.com/...

Recipe is in the YouTube description [14:03]

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Alexander Smalls says,

While soul food gifted Black folks a sense of pride and elevation, it became code language to White America as a way to identify and stereotype Black behavior and cultural practices, which they used to their discretion. ✂️ The phrase “no good deed goes unpunished” took on new meaning for me when I opened my first restaurant, Cafe Beulah, in 1994. It was received as the first fine-dining African American food and wine concept serving the Low Country-style cuisine of South Carolina. [...] No food critic could start a conversation with me or talk about my food without a reference to soul food. It was clear White America had decided all Black people cooked soul food upon sight. www.thespruceeats.com/...

The Danni Rose makes Baked Macaroni & Cheese

When I say "mac and cheese," you think of an American staple of elbow pasta and cheese baked together to create that magical moment of ooey-gooey heaven when it meets your taste buds. ✂️ You're saying, "Get to it, Kysha! Who is this person who set us on this comfort food trajectory?!" His name is James Hemings. Born into slavery in Virginia, he is the brother of Sally Hemings, the famous enslaved companion of Thomas Jefferson and mother to his children, for which James would become Jefferson's property at just eight years old. Along with crème brûlée, these dishes were brought to us by the first American to be trained as a French Chef, the first American chef to cook at an American diplomatic embassy who cooked the most famous dinner in American History to reconcile enemies, Alexander Hamilton and Thomas Jefferson, on June 20, 1790. Kysha Harris, www.thespruceeats.com/...

Recipe is in the YouTube description. [23:22]

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Nashville Hot Chicken from Chef John

Per Prince family lore, after stepping out on his "steady girl" one Saturday night, the next morning Prince was served up a plate of fried chicken that had been doused with hot pepper to teach him a lesson. Apparently, despite the unexpected heat, Prince loved the taste of the fiery fried dish and began sharing it with friends and family. After perfecting a hot chicken recipe, Thornton Prince went on to open his first chicken shack — then called BBQ Chicken Shack — which served up the dish to late-night diners. In 1989, André Prince Jeffries continued the family's hot chicken legacy by opening the restaurant's iconic East Nashville location and renaming it in the family name. Gillie Houston, www.mashed.com/...

[10:30] Recipe is here: foodwishes.blogspot.com/...

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Of course, you have to eat your greens!

Justin Wilson cooks Mustard Greens

Not really a recipe, more a technique. [4:11]

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And what could be more Southern than good ol’ Shrimp & Grits?

Southerners now recognize shrimp and grits dish as a staple dish, so much so that the South is sometimes referred to as the “Grits Belt.” [...] Grits’ origins come from the Native American Muskogee tribe’s preparation of Indian corn similar to hominy. Traditionally from the southeastern woodlands, the Muskogee would grind the corn in a stone mill, giving it the “gritty” texture we are all familiar with. From this tribe, the preparation was passed down to settlers in the area because hominy was used as a form of currency. There are also known writings from the Gullah Geechee, descendants of slaves from West Africa, that mention meals resembling shrimp and grits. deepsouthmag.com/...

Shrimp & Grits from Cooking & Grilling with Karl

Ingredients are in the YouTube description. [16:35]

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Have a terrific day!

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