Page 21 - Florida Sentinel 2-9-18

Recipes
Every year, February marks Black History Month, a time to celebrate the achievements and contributions of African Americans.
Last year Black food bloggers created a potluck site publishing recipes with a twist..on Food 52.com.
This month we will share some of the chefs and cooks fun new takes on traditional soul food recipes from West African to Creole, Caribbean to Southern,
there is something for everybody.
Southern Style Mac & Cheese
It sure doesn't get any bet- ter than this southern style mac and cheese. Rich in fla- vor, extra cheesy, and true to it's classic southern roots with those crispy brown edges.
Author: Quin
Recipe type: Side Dish Cuisine: Southern Serves: 10-12
1 lb (1 box) elbow macaroni 1 stick unsalted butter
2 eggs
2 cups half and half
2 cups (16 oz block) extra sharp cheddar cheese, grated
2 cups (16 oz block) Monterey Jack cheese,
grated
8 oz block Velveeta cheese
1 tsp seasoned salt
1⁄4 tsp ground mustard
1⁄4 tsp paprika
1⁄4 tsp garlic powder Apinchoffreshcrackedblackpepper
Directions: Grate cauliflower on a box grater until shredded. Transfer to a medium bowl and add egg, onion,
cheddar and cornstarch. Season with salt and pepper.
In a large skillet over medium-high heat, heat oil. Add spoonfuls of cauliflower mixture and shape into a patty. Cook until brown and crispy, 5 minutes, then flip and cook 5 minutes more. Repeat with remaining cauliflower mixture.
Better Than Jiffy Cornbread From Scratch
Crispy Fried Chicken With Molasses Pepper Jelly Drizzle
If you are looking for the crispiest, spiciest, home- made fried chicken, you won't find a better recipe. The addition of the Molasses Pepper Jelly Drizzle takes your tastebuds straight to the south.
Author: Blogger Meiko And The Dish. Recipe type: Entree
Cuisine: Southern
Serves: 3 - 4 servings
1 quart of buttermilk
1⁄4 cup + 1 tablespoon Louisiana Hot Sauce, divided Kosher Salt
3 eggs
3 tablespoons water
3 cups all purpose flour
1 cup of cornstarch
5 teaspoons of baking powder 1 clean brown paper bag
4 lbs bone-in, skin-on breasts, legs, drumsticks, and/or wings
4 cups peanut oil, canola oil or vegetable shortening Seasoning blend
2 tablespoons smoked pa- prika
11⁄2 tablespoon onion powder 11⁄2 tablespoon of garlic pow- der
1 tablespoon Cajun seasoning 1 tablespoon of coarsely ground black pepper
1 teaspoon of ground cayenne pepper
1⁄2 tablespoon lemon pepper 1⁄2 of a teaspoon of cumin
1⁄4 of a teaspoon of turmeric
Molasses Pepper Jelly Drizzle Makes: 1⁄2 cup
6 tablespoons Tabasco pepper jelly
1⁄4 cup unsalted chicken stock 2 tablespoons light brown sugar
1⁄4 cup molasses
juice of 1 lime
Directions: To make spice blend: in a small bowl thoroughly sift or whisk together onion powder, garlic powder, Cajun season- ing, smoked paprika, lemon pepper, black pepper, cayenne pepper, cumin and turmeric.
To brine chicken: in a large air tight con- tainer or freezer bag add buttermilk, 3 table- spoons of kosher salt, 2 tablespoons of spice blend and 1⁄4 cup of hot sauce and whisk to- gether. Completely submerge chicken in but- termilk brine and refrigerate for 4 hours or overnight. This is an optional (but highly rec- ommended) step.
Remove chicken from the buttermilk brine, allowing excess buttermilk to drip off. Do not rinse the chicken. Use 3 tablespoons of spice blend to generously season both sides of all the chicken pieces.
In a medium bowl whisk together eggs, 3 ta- blespoons of water, 1 tablespoon of hot sauce and 1 tablespoon of spice blend and set aside.
In a large bowl whisk together the flour, cornstarch, baking powder, 2 tablespoons of salt, and 1⁄4 cup of spice blend. Pour flour mix in brown paper bag. Drop the seasoned chicken into the bag of flour, and shake to coat. Do this in batches of 3-4 pieces at a time to give ample space for coating. Once each piece is thoroughly coated place it on parch-
ment paper.
To double dredge completely dip coated
chicken in egg mix and then shake off the ex- cess egg mixture. In batches, place chicken back into the brown paper bag of flour. Give it a second shake to coat chicken pieces again then shake off excess flour.
Heat your oil to 375°F in a 12-inch straight- sided cast-iron chicken fryer or a large skillet medium-high heat. Adjust the heat as neces- sary to maintain the temperature. Place the chicken skin side down into the pan. Temper- ature should drop to a maintained 350°F. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken ap- proximately 8 - 10 minutes per side or until golden brown. More importantly, the internal temperature should be right around 165°F.
Transfer the chicken to a wire rack set on a rimmed baking sheet. Instant-read ther- mometer inserted into the thickest part should register 165°F. Season with salt and serve warm.
To make Molasses Pepper Jelly Drizzle: in a skillet over medium heat add all ingredients and whisk until mixture boils. Cook for 2-3 minutes until sauce thickens. Pour over fried chicken or serve on the side.
So many of us have grown up eating Jiffy cornbread, mainly because it was cheap and to top it off, it was good. So, not to lose the art of cooking cornbread from scratch, here is a recipe to add to your index, in honor of Black History Month. It is the perfect combination of sweet and savory to compliment any southern meal.
Author: Blogger Brandi’s Foodie Diary Recipe type: Side
Cuisine: Southern
Serves:12
1 cup flour
1 cup cornmeal
1 and 1/2 cups sugar tablespoons baking powder 1 teaspoon salt
1 and 1/4 cups buttermilk
2 large eggs
1 stick melted butter
Directions: Preheat oven to 375 degrees. Combine all dry ingredients in a large bowl and mix together. Add wet ingredi- ents and mix until combined. Do not over mix.
Butter and flour your cooking dish (use a cast iron skillet). Pour cornbread mixture into your buttered and floured dish and place into the oven.
Bake for 35 to 40 minutes or until a toothpick can be inserted into the middle and come out clean.
When the cornbread is fresh out of the oven take a cold stick of butter and slide it across the surface of the cornbread.
You can also drizzle honey over the top. Once you see how easy it is to prepare cornbread from scratch I hope that you'll add this recipe to your collection.
FRIDAY, FEBRUARY 9, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B