Southern Cuisine for the July 4th Celebration!

July 4th is a holiday that invokes patriotism and great food!  I chose to write about a cuisine that is near and dear to my heart...Southern Cuisine or more aptly named, Soul Food!

I was raised by parents, aunts and uncles that were strong in southern cuisine and taught me many of their tricks of the trade.  Just recently,my Aunt Bonnie asked me to have a Macaroni and Cheese cookoff!  Of course I jumped at the chance to have a cook off with one of my all time favorite people!  I also feel that I am going to mop the floor with her...(said with much affection!)  It's a win/win for me!  If I win it can be said that my Aunt Bonnie taught me well.  If I lose it can be said that she is the grand master and is SUPPOSED to win!  Either way, I get a chance to spend some quality time with my wonderful Aunt!

Southern cuisine was born during a time that slaves cooked with whatever they had available, which wasn't always the most desirable food!  Soul food is generally associated with the African-American community, although soul food is a true melting pot of many cultures and influences.  I like to say that slaves were the original inspiration for "Chopped" episodes!  They had to make whatever food that was available work so that they could feed their sometimes large families!  My mentality remains as such even now, even though my family is fairly small!  I cook with whatever is available in my refrigerator!  I am on my own personal , "Chopped" episode every day that I cook.  It's as if I am innately cooking with the assistance of some unknown DNA strand that lives within!

If you hear the term soul food, you’re generally getting the rich tradition of African-American food.  The South is an area with many traditions even in a niche area like “soul food.” Some typical examples of soul food would include fried chicken, chicken fried steak, chicken and dumplings, fried pork chops, greens, green beans seasoned with pork fat, black eyed peas, breaded okra, and cornbread – to name just a few traditional dishes.

When slaves were imported from Africa, plantation owners provided cheap food to slave families. Slave owners had to provide food, but they did not send over what would be considered the "good food." For example, slaves might get the chicken backs which can be cooked down with dumplings added for a solid meal or beans of various types which are cheap but can be doctored up with pork fat to make a filling and tasty main dish.

African-Americans took the foods provided and applied cooking techniques from Africa as well as from the various kitchens of plantation owners where some of the slave women had the chance to work with high quality foods. These women combined their own cooking traditions along with new ones and came up with various ideas to produce tasty dishes for their own families and friends...THEIR VERY OWN VERSION OF THE TV SERIES, "CHOPPED."

If the slave owners did not want the small intestines of the butchered hogs, then slave cooks would take those and make chitlins or chitterlings (depending on the area of the South). Likewise, chicken livers could be fried and served with gravy. And, there were a variety of greens that were cooked and seasoned and served with bread like hoe cakes.

What a wonderful history for cooking soul food!  These recipes and techniques have been handed down from family to family, from generation to generation and from restaurant to restaurant!

Below are a few of my favorite Soul Food recipes thatI want to share with you for the 4th of July bash that you may have!  If you've never cooked Soul Food before, step out of your box and take a gander!  You won't be sorry!  If you have cooked Soul Food, take a leap of faith and try my recipes!  You'll definitely smile!

Let me know how you like them!  All of the below recipes are in my, "From the Court to the Kitchen  Volume 5" cook book.  www.lulu.com/martyembry

Chicken Fried Steak with Cream Gravy

Ingredients:

1-1/2   pounds tenderized beef round steak, cut into 4 portions

1 cup   all-purpose flour

1          teaspoon paprika

1          tablespoon dried thyme

2          teaspoon garlic powder

1          large egg, beaten with 2 tablespoons milk

4          vegetable oil

3          cups milk, more if desired

Salt and pepper to taste

Directions:

Season the steak with salt and pepper.

Combine the flour, paprika, thyme, garlic powder and additional salt and pepper on

a flat plate or waxed paper.

Heat a large skillet over medium-high heat. Add the oil. Dip the steaks in the flour, then in the egg wash, and in the flour again. Fry until browned on both sides, about 4 minutes per side.

Remove from pan and keep warm. Discard all but 3 tablespoons of the fat in the pan. Add 3 tablespoons of the seasoned flour and stir constantly over medium heat to make a roux.

Gradually whisk in the milk until gravy is thick and creamy, adding more if a thinner gravy is desired.  Taste for seasoning. Use the gravy to top the meat and potatoes or rice.  Variations: Use beef stock in place of the milk for a brown gravy.

Candied Sweet Potatoes

Ingredients:

4-6                    medium size Sweet Potatoes

1                      cup sugar

3/4                   cup light brown sugar

1-1/2                 cups water (Do not quite cover the potatoes)

1/4                    cup White Karo Syrup

1                      teaspoon nutmeg

1                      teaspoon cinnamon

1                      teaspoon vanilla extract

1/2                    cup butter

Directions:

Peel potatoes.  Cut length wise approximately 1/4 inch thick pieces; in a small

bowl mix sugars, nutmeg and cinnamon and set aside.

Layer the sweet potatoes deep heavy in skillet and sprinkle dry mixture and

wet mixture over each layer.

Add remaining ingredients on final layer and cook over medium high heat

until syrup starts to thicken. 

Reduce to medium heat and cook until candied. 

Do not stir often.

Watch close to make sure they do not scorch, just move around with

spatula very carefully. 

Takes about an hour to an hour and a half to cook.

Fried Catfish

Ingredients:

1          cup cornmeal

4          (6-oz.) Catfish fillets

1          teaspoon salt

1          teaspoon pepper

1          teaspoon garlic powder

2          tablespoons butter

1/2       cup vegetable oil

Directions:

Mix cornmeal, salt, pepper and garlic powder and dredge fish in

mixture.

Melt butter with the vegetable oil in a large heavy skillet over medium

heat; add fish, and cook 4 minutes on each side or until golden.

Remove fillets to a serving plate.

Southern Fried Corn

Ingredients:

2          pounds whole kernel corn

5          bacon strips

1/2       cup all purpose flour

1          bell pepper, seeded and diced

1          teaspoon salt

1/2       teaspoon black pepper

1/8       teaspoon onion powder

1/4       teaspoon garlic powder

1/2       cup cooking oil

Directions:

Combine flour, bell pepper, salt, black pepper, onion powder, and garlic powder in a bowl.

Cook the bacon until it’s about 80% cooked and do not discard bacon drippings.

Coat room temperature corn in the mixture.

Heat bacon drippings over medium high heat until hot. Add coated corn and bacon to skillet and fry covered until corn is done and flour is lightly browned.

Stir frequently. Taste corn to confirm doneness to your satisfaction.

Red Beans and Rice

1          cup chicken stock
1/4       cup butter
1/4       teaspoon salt
1          cup rice

Method

Combine ham hocks with one red beans plus liquid in a medium

saucepan.  Add 1/2 cup water, brown sugar, salt, garlic powder and

onion powder.

Bring mixture to a boil, then reduce heat and simmer for 30 minutes.

Prepare rice:

For rice, bring liquids to a boil.  Add 1/4 cup butter and 1/4 teaspoon salt.
Add 1 cup of rice, reduce heat to low and simmer rice for 20 minutes
or until tender (do not lift lid during cooking).

Mac and Cheese

Ingredients:

5          cups cooked elbow macaroni

1/2       cup butter

1/2       cup shredded white cheddar cheese

1          cup shredded mild yellow Cheddar cheese

1          cup shredded sharp cheddar cheese 

2          cups half & half 

2          large eggs, lightly beaten

1/2       teaspoon salt

1/2       teaspoon black pepper, freshly ground

Preheat oven to 350 degrees

Directions:

Lightly butter a deep 2 1/2 quart casserole. Bring a

large pot of water to a boil over high heat, add the oil then the elbow

macaroni and cook until macaroni is just tender (about 7 minutes).

Do not overcook. Drain well and return to the pot.

In a small saucepan, melt the butter.

Stir into the macaroni. In a large bowl, mix the white, mild and sharp

Cheddar cheese.

To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses

and the eggs.

Season with salt and pepper. Transfer to the buttered casserole.

Sprinkle with the remaining 1 cup of cheese and dot with the

remaining butter.

Bake until it is bubbling around the edges, about 35 minutes.

Serve hot.

Mom’s Biscuits

Ingredients:

2          cups self rising flour

1/2       teaspoon salt

1          teaspoon baking powder

1/3       cup of shortening

1 1/4   cup milk

Directions:

Bake at 425 F for 10-15 minutes until golden brown.

In a large bowl, mix the flour, salt and baking powder with a

fork. Add the shortening and cut into the flour using until it forms

small balls and pieces.

Slowly add the milk, mixing as you pour.  Mix well and fold while

mixing. Add more milk until it does not stick to your hands, but

holds form. Add more flour if needed.

Flour surface to work biscuit dough on.  Knead dough for 15 kneads

on floured surface, using flour as needed so nothing sticks and then

let it rest as you prepare baking sheet or pan by lightly greasing

with shortening.

Press the biscuit dough flat using your hands and fingers until

it is about a half inch high or thick. Using a biscuit/cookie cutter or clean

drinking glass upside down to cut the biscuits. If you want a tighter,

more dinner roll type of biscuit instead of a fluffy breakfast southern

biscuit then roll the biscuits out with a rolling pin instead of pushing

them with your hands.  (That’s what mom wrote!)

Cornbread

*Note:  Can be baked in cupcake tin for wonderful muffins

Ingredients:

1          cup whole-grain yellow cornmeal

1          cup all-purpose flour

1/2       cup sugar

1/2       teaspoon salt

4          teaspoons baking powder

2          large eggs, at room temperature

1          cup milk

2          tablespoons unsalted butter, melted

Directions:

Preheat oven to 400 degree’s

Ingredients:

Mix all ingredients together.  Mixture will be lumpy.  DO NOT

OVER MIX!

In a 10 inch cast iron skillet or oven proof skillet, add a little vegetable

oil.  When skillet is hot, add the cornbread mixture.

Make sure it’s spread evenly in pan and place it into the oven.

Bake until it’s nice and brown on the top.  Once you remove it from

the oven, let it rest for about 5-10 minutes before it is cut and served.

Simple Broccoli Delight

Ingredients:

1          pound bacon, fried, drained and chilled in fridge

1/2       cup raisins

1/2       cup pecan halves

2          bunches broccoli, broken into small florets

1/2       red onion, finely chopped

1          cup mayonnaise

1/2       cup sugar

2          tablespoons apple cider vinegar

Directions:

Mix salad dressing ingredients the night before.

Combine the raisins, pecans, broccoli and onion.

Right before you are ready to serve, mix salad dressing

thoroughly and then crumble bacon on top and mix in slightly.

Fruit Salad

Ingredients:

8          ounces vanilla yogurt
1          red apple - cored, chopped
1          green apple - cored, chopped
1          nectarine - pitted, sliced
1/2       cup halved grapes
1/2       cup dried cranberries
1/2       cup chopped walnuts

Directions:

Fold together all ingredients; refrigerate until ready to serve.

Notes: If making this more than a few hours ahead of time, add the

walnuts and cranberries immediately before serving.

Six Flavored Pound Cake

Ingredients for Cake:

2          sticks butter

1/2       cup shortening

3          cups sugar

3          cups cake flour

1/2       teaspoon baking powder

1/4       teaspoon salt

5          eggs

1          teaspoon lemon flavoring

1          cup milk

1          teaspoon coconut flavoring

1          teaspoon rum flavoring

1          teaspoon vanilla flavoring

1          teaspoon butter flavoring

1          teaspoon almond flavoring

Directions:

Preheat oven to 325 degrees

Blend butter, shortening, and sugar. Add eggs and the 6 flavorings.

Mix flour, salt, and baking powder and sift. Add milk alternately with

flour.

Bake at 325 degrees for 1 1/2 hours or until done.

Glaze:

1/2       cup sugar

1/2       cup water

1          tablespoon vanilla flavoring

1          tablespoon coconut flavoring

1          tablespoon lemon flavoring

1          tablespoon butter flavoring

1          tablespoon rum flavoring

1          tablespoon almond flavoring

Combine ingredients in saucepan and bring to a boil; stir until

sugar is melted.

Pour evenly over hot cake in pan.

Let stand in pan until cake is cool.

Mother Dear’s Strawberry Cake

Ingredients:

3          cups cake flour

2          teaspoons baking powder

1          teaspoon baking soda

1/2       teaspoon salt

1          cup butter, room temperature

1 3/4   cups granulated sugar

3          large eggs

1 1/2   cups pureed fresh strawberries

2          teaspoons pure vanilla extract

1/2       cup buttermilk, chilled

Strawberry Cream Frosting:

3          ounces cream cheese, room temperature

1/4       cup butter, room temperature

1          teaspoon pure vanilla extract

1/2       cup pureed fresh strawberries

4 1/2   cups confectioners (powdered) sugar

Directions:

Preheat oven to 350 degrees F.

Grease and flour three 9 inch round baking pans.
 

In a medium bowl, combine flour, baking powder, baking soda, and salt;

Mix together. Set aside.

Combine butter and granulated sugar; cream together until mixture

appears light and fluffy. Add eggs; beat until mixed well.

Add pureed strawberries and vanilla and mix well.

Add some of the flour mixture, and the buttermilk to the batter,

beginning and ending with the flour mixture, and stir just until blended.
 

Pour batter into the pans, dividing the batter evenly between the 3 pans.

Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake

comes out clean. Cool on a wire rack for 10 minutes then remove cake from

pans and finish cooling on wire rack.

Strawberry Cream Frosting:

In a medium bowl, combine cream cheese, butter, and vanilla; beat together

until mixture is smooth. Stir in pureed strawberries. Add 4 1/2 cups powdered sugar; beat until frosting is smooth and creamy.

Add additional ½ cup powdered sugar if necessary to make frosting a good spreading consistency.

Spread frosting between layers and over top and sides of cake.

Sweet Potato Pie

Ingredients:

4          medium sweet potatoes

1/2       stick butter, softened

1/4       cup sugar

3/4       cup brown sugar

2          eggs, beaten

1          tablespoon pure Bourbon vanilla extract

1/2       teaspoon ground cinnamon

1/8       teaspoon ground ginger

1/2       teaspoon ground nutmeg

1/2       teaspoon ground allspice

1/2       teaspoon salt

3/4       cup evaporated milk

1          unbaked pie crust 

Preheat Oven to 350' degree F.

Direction:

Bake the sweet potatoes for one hour.  Allow potatoes to cool

when done.

Separate the pulp out of the skins and mash; set aside.

In a medium bowl , beat together butter, sugar and brown sugar

Until creamy.

Add eggs, vanilla, cinnamon, ginger, allspice, nutmeg and salt; mix

Well.

Add evaporated milk and stir in the sweet potatoes. 

Beat together with Mixer until smooth. Pour into unbaked pie shell. 

Wrap aluminum foil around the edge of the crust until the last 15

minutes of baking and remove.

Bake on middle rack of oven for approximately 1 hour or until center

of pie is firm.

Let pie rest for 30 minutes to set and enjoy!

Hopefully, you will take a chance and prepare this southern spread!  I've prepared themmany times over the years and they continue to be amongst my favorites!