Monthly Archives: February 2004

Soul Food Recipes in honor of Black History Month …


Soul Food Recipes in honor of Black History Month

Soul Food: — (food traditionally eaten by African-Americans in the South) – from WordNet – A Lexical Database for the English Language

Although I am not unfamiliar with Soul Food – my father is from southern Mississippi, and is quite adept at cooking good old Southern food! – I have gone to a few websites that specialize in Soul Food Recipes. Here is a quote from Chef Rick:

“Many people have asked me what ‘soul food’ is. There are as many different opinions on it as there are people in the world, it seems.

The term its self first came into the language in the 1960s, used mostly by African-Americans living in the urban areas of the North to describe the foods that were their culinary heritage.

Soul food was the food they had grown up on in the South , the same food they took with them in the great migration which occurred during the Great Depression and lasted through the 1960s as many African-Americans left the South hoping for greater opportunity in the cities of the North.

Although many people wiser than me have attempted to define it, the best way to answer the question ‘What is soul food?’ is to simply say it’s the cuisine born when you have far more love than money.”

Chef Rick’s Soulful Fried Pork Chops

8 pork chops

1 cup flour

1/2 teaspoon seasoning salt

1/2 teaspoon black pepper

2 cups shortening for frying

In large skillet, heat shortening until shimmering but not smoking, about 350 degrees.Wash pork chops and pat dry on paper towel. Mix flour, salt and pepper together. Dredge chops in flour mixture until completely covered. Place chops inskillet. fry until golden brown for 20 minutes. Drain on paper towels.

Serves 4 to6

© 2001 Rick McDaniel

Basic Soul Food Collard Greens


4-6 bunches of collard cleaned and steamed

5 slices of bacon

1 smoked ham hock

1 large chopped onion

seasoning salt to taste

1 bunch of green onions (optional)

black pepper to taste

7 cups of water


Lay collard greens on top of each other, (no more then 4 at a time) roll and then cut in half with a knife.

Cut even smaller if you have large leaves.

Line the bottom of a large stock pot with the bacon.

Cook on medium heat until done, obtaining as much bacon grease as possible.

Add the water to the stock pot and the grease and bring to a boil.

Now add the 1/2 of the chopped onion, ham hock, pepper and salt to taste.

Let mixture boil for 10 minutes.

Add the collard greens, other half of the onions and more salt and pepper to taste if desired to the stock pot.

Rapidly boil for 45 minutes.

Reduce heat and let simmer for 4-6 hours.

Serve with green onions.

From the Soul Food Cookbook

Fried Grits

2 cups Grits , cooked

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. flour

2 eggs, beaten

1/3 tsp. pepper

1 tsp. sugar

1/2 cup margarine

1/4 cup milk

3 eggs beaten

Canola oil

Cook grits according to pkg. directions with 1/2 tsp. baking powder added to the water. Stir in 2 beaten eggs. Add margarine, flour, & sugar. Mix well. Cook 15 minutes more. Pour the grits mixture into a shallow baking dish to a thickness of about 3/4 inch. Cover with plastic wrap. Refrigerator overnight. Cut grits into squares of desired size & Sprinkle with salt & pepper. Beat 3 eggs well & add 1/4 cup milk. Dip squares in egg mixture & fry in hot oil in a large iron skillet until golden brown. Turn only one time. Drain on paper towels and serve immediately.

©2001 Rick McDaniel

Chef Rick’s Real Banana Pudding

4 whole eggs, separated

2/3 cup sugar

1/8 teaspoon salt

2 tablespoons cornstarch

3 cups milk

1 teaspoon vanilla extract

2 bananas sliced

vanilla wafer cookies

For the meringue:

5 tablespoons sugar

1/2 teaspoon vanilla extract

Beat 4 eggs yolks slightly. Add sugar, salt and cornstarch. Add mixture to milk. Place in saucepan and cook, stirring constantly, until thickened. Add vanilla extract.

Layer vanilla wafers and bananas in 8 inch square baking dish. Stand vanilla wafers up around sides of dish. Pour pudding over vanilla wafers and bananas.

Make meringue by beating egg whites until frothy and add 5 tablespoons granulated sugar. Beat until stiff and add vanilla extract. Spread on top of pudding and bake in slow oven 300 degrees for 20 minutes or until golden brown on tips.

© 2001 Rick McDaniel

Another fine source I found on the internet was That is one think I have never had – Chittlins!

Poblano Pepper Soups About a month and a half a…


Poblano Pepper Soups

About a month and a half ago, my mother and I went out to eat at Zocalo*, a local Mexican restaurant that serves more than the ordinary Mexican fare. On the menu, I saw sopa de crema de poblano and begged for a just a thimbleful to taste. My waiter obliged me, and my mother accused me of being tipsy… The soup was very good, but a tad fiery for me. Still, I became intrigued with the idea of making it at home.

Today, I did a search on Cream of Poblano Soup, and came up with all sorts of variations, yet could not find exactly the one that was served to me at Zocalo. Ironically, after finding 6 or 7 tempting variations, as I was searching on some link information for the restaurant, I happened upon a letter to the gourmet editor of the Atlanta-Journal Constitution, asking for the recipe. Bingo! I have added it at the end, so that you have to work for it!)

Cullen’s Cream Of Poblano Soup

3 (6-inch) corn tortillas, plus more, for garnish

2 tbsp flour

1/2 tsp chili powder

1 tbsp cumin (ground cominos)

1/2 tsp each: salt and black pepper

2 tbsp canola oil

1/2 cup finely diced onion

1/2 cup finely diced poblano pepper, plus more for garnish

1/2 tsp chopped garlic

2 tbsp butter

3 cup chicken stock

1/2 cup half-and-half

1/8 cup roasted chicken (about 1 oz.), chopped

1/2 cup shredded Monterrey jack cheese

Cut 3 tortillas into ninths, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. Place oil in stockpot over medium-high heat. Add onion, 1/2 cup poblano pepper and garlic. Saute until onion is clear. Add butter and let melt. Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire whip. Do not let mixture burn. While stirring, slowly add stock, scraping down sides and bottom often. Add half-and-half. Bring to a slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Add chicken before serving. Top each serving with shredded cheese, diced poblano pepper and tortilla strips.

Cullen’s Rice Poblano Soup

1 lb poblano peppers, roasted – peeled and seeded

1 medium onion, coarsely chopped

1 garlic clove

7 cup chicken stock, divided

1 tbsp vegetable oil

1 cup uncooked rice*

1 tsp salt

2 cup cooked shredded chicken

1 cup heavy cream

8 oz Monterey jack cheese, cubed

Combine peppers, onion and garlic with 1/2 cup chicken stock in blender; process until smooth. Heat oil in 4-quart Dutch oven over medium-high heat until hot. Pour poblano mixture into hot oil and cook sauce for 5 minutes, stirring constantly. Add remaining chicken stock, rice, and salt. Bring to a boil. Reduce heat and simmer 15 to 20 minutes or until rice is tender. Add chicken and cream; heat thoroughly. Place heaping tablespoon cubed cheese in bottom of each bowl. Ladle soup over cheese and serve immediately.

*Recipe based on regular-milled long grain white rice. If using other types of rice refer to rice cooking chart.

Shanna’s Potato Poblano Soup

2 strips bacon, cut into 1 1/2-inch wide pieces

1 medium onion, chopped

4 poblano chiles, roasted, seeded, peeled and diced

2 tsp salt

1 tsp fresh black pepper

3 garlic cloves, minced

1 qt chicken stock

6 medium yukon gold potatoes or 8-10 small red new potatoes, unpeeled, chopped

1 cup crema, creme fraiche or sour cream

1/2 cup grated anejo cheese (optional)

In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food

processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot. Yield: 6-8 servings

The three recipes above are from

Cream of Poblano Soup with Cheese Crust

This Tex-Mex creation is a lot healthier than it tastes–and is even more so if you substitute yogurt for the whipping cream. It’s gloriously thick and rich, with a nice balancing kick. Serve to 4 people as a spectacular and hearty first course.

1 Tablespoon olive oil

1 Tablespoon butter

3 medium poblano peppers, seeded and chopped

2 onions, chopped

1 carrot, chopped

4 cups chicken or vegetable stock

1 large potato, chopped

1/2 cup whipping cream (or yogurt)

1 Tablespoon cilantro, chopped

8 large tortilla chips

1 cup of Monterrey Jack cheese, grated

Heat the oil and butter in a large saucepan. Add peppers, onions, and carrots and saute slowly for 5 minutes. Stir in the stock, add the diced potatoes, bring to a boil, then reduce heat and simmer for 30 minutes. Remove from heat and puree in a blender, solids first to get a smooth texture. Return to the pot. Add the cream and season with salt to taste. When ready to serve, bring to simmer and stir in the cilantro. Ladle into oven-proof bowls, top with 2 tortilla chips, sprinkle with cheese, and run under the broiler. Top each bowl with a cilantro leaf and take to the table.

From Soup

Truluck’s Cream of Poblano Soup

2 tbsp butter

3 poblano peppers, roasted, peeled, seeded and diced

1/2 cup chopped onion

1/4 cup peeled, diced carrots

2 tbsp all-purpose flour

4 cup water

2 cup chicken stock

3/4 cup half-and-half

3 tbsp finely chopped cilantro, divided

1 tsp salt

1 1/2 cup fried, crushed tortilla chips

1 1/2 cup shredded monterey jack cheese

1/2 lb chorizo, cooked, drained and crumbled

Melt butter in heavy saucepan over medium heat. Add peppers, onion and carrots and saute until tender, about 5 minutes. Add flour and cook 5 minutes. Whisk in water and chicken stock; mix thoroughly and simmer 30 minutes. Strain vegetables in colander, reserving liquid. Puree vegetables until smooth. Return to saucepan with reserved liquid. Add half-and-half, 1 tablespoon cilantro and salt. Heat to a simmer and remove from heat. Ladle soup into 6 bowls. Garnish each with 1/4 cup tortilla chips,1/4 cup cheese and 1 teaspoon each cilantro and chorizo.

From Mexican Recipes To

Corn and Roasted Poblano Soup

2 quarts milk

1 tablespoon cumin seed

2 bay leaves

1/2 teaspoon dried rosemary

1/4 cup olive oil or 4 tablespoons unsalted butter

2 large onions, diced

2 teaspoons salt

4 garlic cloves, minced — (4 to 6)

2 teaspoons ground cumin

8 cups fresh or canned whole kernel corn

6 Poblano chiles, roasted, peeled, seeded and diced

1 Pinch crushed habanero pepper

1 bunch chives, thinly sliced on the diagonal for garnish

Combine milk, cumin seeds, bay leaf and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. Remove from heat and let sit 20 minutes.

Heat olive oil in a large saucepan or stockpot over medium heat. Cook onions with salt until golden brown, stirring frequently, for 15 to 20 minutes. Add garlic and ground cumin and cook, stirring frequently for 5 minutes; stir in corn and diced chiles. Continue cooking over low heat for 5 more minutes.

Using a fine strainer, strain the infused milk into the corn and chile mixture. Bring to a very slow simmer over low heat. Add habanero powder carefully to taste, being very careful not to use more than needed. Simmer gently for 15 minutes.

Pour 1/3 of the soup into a food processor or blender and puree; stir back into soup pot. Serve hot in shallow soup bowls. Sprinkle with chives.

Note: Adkins uses Mild to Wild Pepper and Herb Co.’s Crushed Apple-smoked Habanero Powder for the crushed pepper. To roast Poblanos, cook over a gas flame or under the broiler. Keep turning so the skin is evenly charred then transfer pepper to a plastic bag, tie the top closed and let steam until cooked to touch, about 15 minutes. Pull the charred skin by hand and dip the peppers briefly in water to remove any blackened bits.

Poblano Soup With Milk

6 Poblano peppers — peeled

2 cups Milk

2 cups Chicken broth

Salt and pepper

1/2 teaspoon Nutmeg

3 tablespoons Butter

1 tablespoon Flour, all-purpose

Peel the poblanos, grind with the chicken broth, salt, pepper and nutmeg. Cook the milk until be warm. In a sauce pan, melt the butter and add the flour, mix well, add warm milk and beat until blended; then add the poblanos mixed with chicken broth and let cook 30 min.

Both of the above are from Pepper

Chile Poblano Cream Soup

3 oz butter

1 onion,sliced

1 can HERDEZ Poblano peppers

2 cups chicken stock

1 tbsp cilantro

1 cup cream

8 oz jack cheese in cubes

3 corn tortillas, cut in squares and fried

Melt the butter and fry the onion; add the poblano chili and fry a little. Leave it to cool and blend with the chicken stock and cilantro. Heat it and season with garlic salt and flavoring Add the cream and serve very hot. Serve with cheese and small totopos (tortilla chips).


*ZOCALO, 187 10th St., Atlanta, 404-249-7576

Mild chiles give kick to creamy pepper soup

Q: The recipe for the Crema de Chile Poblano from Zocalo would be a great addition to any recipe collection. Do you think you could get it for all the people I work with — and me?

A: Marco Martinez-Obregon, partner, says this is one of Zocalo’s top sellers. It’s easy to understand why after tasting this creamy, mildly spiced soup. What is truly amazing is how easy it is to prepare in your home. Martinez–Obregon suggests garnishing the soup with sliced almonds, queso fresco and cilantro leaves.

— Jeanne Besser, for the Journal-Constitution

Crema de Chile Poblano

Makes 4 servings

Preparation time: 10 minutes

Cooking time: 10 minutes

2 poblano chiles, seeds and vein removed, and coarsely chopped

1/4 cup chopped white onion

1 small garlic clove

1 tablespoon plus 1 teaspoon (or 4 cubes) chicken bouillon

3 (12-ounce) cans evaporated milk

3 tablespoons butter

1/3 cup all-purpose flour

In a blender, combine chiles, onion, garlic, chicken bouillon and 2 cans milk. Process until pureed. Pass the mix through a strainer, discarding solids.

Meanwhile, in a heavy stockpot over low heat, melt the butter. Whisk in flour and stir for 4 to 5 minutes. Don’t allow it to brown. Pour the strained liquid and remaining can of milk into the pot and whisk to combine, making sure to get the bottom and sides of the pot. Increase heat and bring to a boil, stirring constantly, scraping the bottom of the pan to prevent scorching. Reduce heat to a simmer and cook for 5 minutes, stirring constantly.

Per serving: 485 calories (percent of calories from fat, 53), 20 grams protein, 38 grams carbohydrates, 1 gram fiber, 29 grams fat, 99 milligrams cholesterol, 1,104 milligrams sodium.

So, the other day, I bought this roaster (a whole …


So, the other day, I bought this roaster (a whole chicken), garlic (about 6 heads), and some root vegetables (turnips, parsnips, carrots, potatoes, and onions). I plan on doing some roasting.

I am constantly in search of quick and easy ways to prepare dinner. Some people may not consider roasting to be quick and easy, but I have proof that it is – here is a recipe for Roast Chicken from The Real Man’s Cookbook:

Roast Chicken

Serving Size : 8

Preparation Time :0:10


1 whole chicken

1 dash pepper

This has got to be one of the easiest recipes in the world. At the same time it can be quite impressive.

Clean and wash chicken. Most of the time this also involves pulling the neck and liver and other pieces of anatomy out of the cavity of the chicken. Try not to think of biology class in high school. Just think succulent, tender and juicy – you’ll be all right.

Place chicken in baking pan. It is best if the chicken can be raised on a grill. Sprinkle pepper over all. Jab holes in the chicken’s skin with a sharp knife and LOOSELY cover with foil. This foil should merely be bent in the middle and should not be tucked in all the way around the pan.

Bake all at 375 for approximately 2 and a half to 3 hours.

NOTES : You may also wish to put paprika or salt on the skin. Even some parsley or basil or garlic…Barbecue sauce is good too.

For a more refined approach – or for someone who thinks that the above looks too easy, check out Roast Chicken Made Better, Start to Finish, which handles the minute details like choosing the right chicken, making a more flavorful chicken, the right pan, and deglazing for gravy!

I originally planned on making Forty Cloves of Garlic Chicken, and will probably adapt the above recipes to utilize the garlic cloves, the lemons I have in the fridge, and the packages of herbs I have in my freezer.

I have loved parsnips ever since I had them at a friend’s house in England, but I rarely eat them here. So I bought some, with the idea of roasting them. I like to roast vegetables – if you don’t like chopping (I rarely peel them!), then figure out something with your Cuisinart!

Roasted Root Vegetables (from Dr. Weil’s website)

2 pounds root vegetables (use potatoes, carrots, parsnips, turnips, rutabagas, beets), peeled and cut into 1-inch pieces

1 medium onion, peeled and cut into 1/3-inch wedges

1 tablespoon extra-virgin olive oil

Salt to taste

1 head garlic, separated into cloves and peeled

Chopped fresh herbs like rosemary or balsamic vinegar (optional)

1. Heat oven to 400 degrees. Place the root vegetables and onion in a roasting pan.

2. Toss the vegetables with the olive oil and salt to taste. Do not crowd the vegetables.

3. Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After 30 minutes, scatter the garlic cloves in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.

4. Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

Serves 6

I hate to say it, but I have just not been in the mood for raw vegetables and fruits lately. I particularly am not fond of apples. I am fond of the idea of an apple, but don’t like the peel. Last weekend, my mother made this recipe for a brunch, and it was very good:

Baked Apples with Dried Fruit

2 apples, cored and sliced into rings

1/2 cup brown sugar

1/2 cup butter

1/2 cup dried apricots and cranberries, chopped into small pieces

Arrange apple slices in a glass baking dish. Sprinkle the dried fruit over the slices. Melt the butter, add the brown sugar, and blend. Pour the mixture over the fruit. Bake at 350 degrees until apples are soft, and fruit has absorbed juices.