Soul Food Recipes And More

What is Soul food like? Please share it?

I am very interesting to know what is SOUL FOODS -well, I already know it’s culture food by African Americans–

Soul food always meant Southern Home Cooking to me. I was raised on it. I do love much of it, however, it often meant overcooked, lots of grease and flavorings such as salt pork and ham drippings. And of course fried, fried, fried. There’s fried chicken, fried cat fish, chicken fried steak and hush puppies. Fried okra and corn fritters. I never had a steamed vegatable until I grew up and left home.

Ah, collard greens and kale are on the top of my list too!

For more recipes than you’ll ever have time to make just web search Southern Cooking and Soul Food.

And while we’re on the subject of Soul food. Start saving your bacon drippings and ham fat. If you don’t have a big old cast iron skiller, get one. You are gonna need it!

The good news is the cuisine is getting healtheir.
Well, maybe not the pecan pie.

Southern Fried Chicken:
Here’s how I do it.
Cut up a chicken and soak the pieces in a bowl of milk, or butter milk for at least 2 hours. (in the fridge)
Remove the chicken and drain it on paper towels just until it quits dripping. Save the milk in the fridge.. Don’t drink it.
Dip the chicken in flour (seasoned with salt and pepper). Then dip it in beaten egg. Then in flour again.
Fry in a heavy skillet until golden brown and when poked with a fork does not have pink running juices.
When the chicken is done set it aside.
Remove most of the chicken drippings. Make your gravy in the same heavy skillet using the milk you’ve saved. Do cook the gravy for at least 10 minutes.

Serve with mashed potatoes, collard greens, biscuits (no cheating with canned biscuits) and a peach pie for dessert.
If you count calories, you can’t eat anything for the next three days.

Chameleon Soul Food in Asheville North Carolina Chef John Joyner 828-255-2303