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!


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