Page 26 - Florida Sentinel 1-12-18

A Tribute To Dr. King
PECAN PIE
Dr. King was from the South and his fa- vorite foods prove he was a true southern com- fort food lover.
According to historical accounts, Dr. King’s favorite food was pecan pie.
Ingredients:
Pastry (or ready-made unbaked 9-inch pie shell)
1 1/4 cups all-purpose flour, 6 ounces 1/2 teaspoon salt
1 teaspoon sugar
4 tablespoons chilled butter, cut into pieces
1/3 cup chilled vegetable shortening
3 to 5 tablespoons ice water
Directions:
– Combine the flour, 1/2 teaspoon of salt, and 1 teaspoon of granulated sugar; blend well. Add the pieces of butter and shortening and work with a pastry blender until the mixture forms crumbs. Some crumbs should be large, about the size of peas. If you use a food processor, pulse for about 5 to 7 times.
– Work about 3 tablespoons of ice water into the mixture, then more water, about 1 teaspoon at a time, until the dough begins to hold together when a lit- tle is squeezed.
– Turn the mixture out onto a floured surface and press to form a flattened disc. Wrap in plastic wrap and refrigerate for about 30 to45 minutes.
– Roll the dough out into a circle about 2 inches larger than the pie plate (upside-
Filling:
1 cup light or dark corn syrup 1 cup brown sugar, packed 1/4 teaspoon salt
1/3 cup melted butter
1 teaspoon vanilla 3 large eggs, slightly beaten
1 1/2 cups pecan halves
1 pie shell, unbaked, 9-inch
down measurement). Fit it into the pie plate and flute the edge as desired. Re- frigerate until you are ready to fill the pie.
Filling
– Heat the oven to 350° F (180° C/Gas
4).
– In a large bowl, combine corn syrup,
brown sugar, salt, butter, and vanilla; mix until smooth and well blended.
– Add the slightly beaten eggs and blend well; stir in pecans.
– Pour the pecan mixture into the chilled, unbaked pie shell.
– Bake in the preheated oven for 55 to 65 minutes, or until the filling is set. Check the pie for over-browning after about 40 minutes. If necessary, cover the crust edge with a pie shield or homemade foil ring to prevent excessive browning.
Martin Luther King, Jr.'s extraor- dinary achievements as an activist and leader of the Civil Rights Movement are as inspiring as ever today. As the nation honors him on Monday, it's worth also re- membering the more personal sides of his legacy: For instance, Dr. King had quite the appetite for soul food.
Some of his favorite foods were: his fa- vorite, pecan pie, fried chicken, candied sweet potatoes and collards; pickled pigs feet, macaroni and cheese and a steak din- ner.
On the Civil Rights road, according to a book by Taylor Branch called ‘Pillar of Fire’, Dr. King pickled pig’s feet was his choice of a travel snack.
Here, are a few of his favorite dishes, and ideas for recreating a few fa- vorites that Dr. King would've enjoyed.
FRIED CHICKEN
Another of his favorite meals was the Sunday feast of fried chicken, collard greens, black-eyed peas and corn bread.”
Ingredients:
1 Whole Chicken Cut up
2 Cups Buttermilk
1 Quart Peanut Oil (or enough to
fill a big cast iron pan with 3′′ of oil) 1 Cup Flour
Technique:
.5 Cup Corn Meal
1 T. Dried Mustard
2 T. Paprika
1 T. Onion Powder
1 T. Black Pepper
1 T. Cayenne Pepper
2 T. Salt (good salt with no iodine in it)
– Soak chicken for several hours or overnight in heavy ziplock bag in buttermilk
– Drain thoroughly in colander
– Heat oil in heavy cast iron pan till it reaches 360 degrees (if you don’t have a nice ther-
mometer look at the surface of the oil, when it shimmers it’s ready)
– Pour all dry ingredients into brown paper bag, place bag inside 2nd paper bag (for strength) – Drop the chicken in the bag, and give them a good shake.
– Carefully place them in the oil
– Keep the oven on warm, as the pieces get ready put them in the oven for a few minutes and
let them rest before eating.
MACARONI AND CHEESE
A few days before Dr. King’s assassi- nation, he was due to have dinner with a pastor at the Monumental Baptist Church, Rev. Samuel Billy Kyles. Kyles and his wife had been preparing for this welcome dinner at their new home and wanted to make sure they served his favorite foods. One of those was macaroni and cheese.
Ingredients:
16 oz. Elbow Macaroni
1 Tablespoon Salt
2 Cups Heavy Whipping Cream 2 Cups Whole Milk
Directions:
8 oz. Cream Cheese
4 Tablespoons Butter
16oz Sharp Cheddar Cheese 4 Egg Yolks
Salt and pepper to taste
– Pre-heat oven to 400
– Bring water to rolling boil add a little salt. Cook to al dente.
– Drain and run under cold water. In a large pot heat whipping cream,
milk, cream cheese, butter whisk it together well, and make sure not to over heat just mix and melt until smooth, then turn off the heat salt and pepper to taste.
– Mix in your cooled pasta.
– Add egg yolks and mix in mac and cheese one at a time. Mix every- thing together well salt and pepper to taste at this point.
– Pour mixture into your baking dish.
– Bake for About 20 minutes or until top starts to brown. –Let cool and serve.
PAGE 14-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JANUARY 12, 2018