This Mother's Day, I will be gifting my mom with a soul food cookbook. I have been painstakingly searching online for the absolute best there is available. In the process, I discovered this gem, a listing of the 10 Best Soul Food Restaurants in America. I've dined at two of these establishments--Alcenia's and Sweetie Pie's--and I've heard about a few of the others. So, I'd say this is a pretty solid list.
At Alcenia's in Memphis, I was fortunate enough to receive one of her legendary hugs. She serves up some serious food and I'm always happy to go back.
I hit up Sweetie Pie's over spring break while visiting a friend in St. Louis. We happened to be in the neighborhood around dinnertime so I indulged. It was pretty good eating.
This past week has been all about my hummus plates! It's a concept that I discovered three years ago while living in Richmond, VA. It was probably during the time that I first became pescetarian considering I was dining out at one of my favorite pizza joints in the city, Sette. I will never forget the symphony of flavors that I experienced while eating that dish. The warm and smooth hummus contrasted perfectly with the robust flavor of the olive oil. The fresh tomato juices were like a midsummer's night fireworks show in my mouth. The cucumbers were cool and crisp. The red onions were crunchy and potent. The olives and feta cheese were sharp and salty. And, the pepperoncinis were juicy and sweet.
The thought to do hummus plates actually came to me by chance earlier this week: I returned from my weekend trip to DC with a healthy appetite and a limited supply of groceries in my apartment. After a few moments of thought and frustration, I decided to go with hummus for some protein. I didn't have much left so I decided to do a mix of hummus, olive oil and pita bread a la Italian restaurant (crusty bread and olive oil). It turned out to be amazing as I heated the pita bread and added fresh ground black pepper and coarse sea salt to the olive oil mix. And voila! It hit me then and there that I should do hummus plates. The rest is history.
Hummus plates are inexpensive, really easy to make and are ready in no time. They can be made in the style of a vegetable platter with the hummus as a dip or they can be built as a salad. I personally prefer to build mine as salad. I start with a heaping mound of hummus as my base. Then, I add tabouleh and a generous pour of olive oil. Next, I add chopped tomatoes, feta cheese and olives. I finish the salad off with some fresh ground black pepper and a few sprinkles of coarse sea salt. If I'm motivated enough, I like to make falafel for a little something extra (tonight, I decided to blacken some sardines and the salad turned out great). Then, you eat the salad using the pita bread (I recommend heating it in the microwave for 30-45 seconds or warming it in the oven is even better). This salad is meant to be eaten dip style. Tear off small pieces of the pita bread and then scoop up the salad to eat and enjoy.
Hummus plates can be made with a wide variety of ingredients: eggplant, artichoke, eggs, chicken, steak, falafel, bell peppers, cucumbers, etc.
This video is amazing. It's an entertaining ode to comfort food: "FREEZE! Somebody bring me back some mac and cheese. I got a million ways to cook it. Choose one!" Check it out.
True to the artists' lyrics, there are millions of variations of macaroni and cheese in the range of creamy, baked, battered and deep-fried, sharp, medium, mild, spicy, w/vegetables and w/meat. Ina Garten--aka Barefoot Contessa (Food Network)--knows a thing or two about putting a gourmet touch on classic comfort foods and I trust her judgment. In the recipe linked below, she adds sliced tomatoes to my favorite comfort food.
During my two-year quest for the perfect macaroni and cheese recipe, I came across two great recipes. I combined them to make one stellar dish that I've gotten rave reviews of and several recipe requests. I just might have to try that recipe with tomatoes and breadcrumbs. Maybe even for Easter to go with my carrot cake. Hmmm...
One of the lessons that I learned while living in the Chicago area is that there's always room for interpretation with food. The city's food scene is pretty innovative. There are chefs toying around with molecular gastronomy. Mexican restaurants are just about as ubiquitous and unique as the city's legendary pizzerias. There's a vegan soul food restaurant. And, Doug's is doing wonderful things with hot dogs. I like to think of each hot dog I make as an ode to Doug's. That's actually funny considering that I've never been to the actual restaurant.
Exhibit A:Veggie Dogs with Egg over Hard, Tomato, Avocado, Onion, Mustard and Sweet Pickle Relish on Whole Wheat Buns Verdict: I must'a had some really good avocados because that's all I could taste. This could probably be improved by using pico de gallo with a small hint of avocado.
Exhibit B: Veggie Dog with Egg over Hard, Sun-dried Tomatoes, and Cream Cheese on a Potato Bun Verdict: Wow. Orgasmic! My creative juices really kicked into high gear with this one. I hereby relinquish my palate to sun-dried tomatoes from this day forth. I wonder where this could go with some basil, oil and vinegar added to the mix. Uhhh, I could probably do a homemade basil relish for this one.
"What is a chopped salad?" you ask... Good question!
A chopped salad is a salad in which all the ingredients have been chopped to be uniform pieces and tossed together. In my opinion, the perfect chopped salad must include a hardy lettuce, lots of fresh vegetables, a robust cheese, and a flavorful salad dressing.
Lettuce: You'll probably want romaine or iceburg. I recommend romaine since iceburg has no real nutritional value. I also like to throw in some spinach for added flavor and nutrition. Don't use too much lettuce, though. You want the salad to be mostly vegetables so be conservative on the lettuce. It's always better to ADD more than to have too much.
Vegetables:It's hard to go wrong. For my salad, I used edamame (soybeans), jicama, corn, red and yellow bell peppers, red onions, yellow onions, blanched carrots, sun-dried tomatoes, eggplant, and zucchini.
Cheese: The cheese will honestly make the salad by providing a needed flavor contrast in each bite. Otherwise, you're just eating mixed vegetables. I used Maytag Blue Cheese. This stuff has a cult following; it's like the Maybach of Blue Cheese. It was smooth, rich, creamy, and robust. I think feta, goat, gorgonzola, or a white cheddar would also work well in this salad.
Salad Dressing: Whatever you like. I made a homemade tomato aioli (tomatoes, garlic, olive oil, red wine vinegar, salt, and pepper) that I thought would complement the salad well and mixed it with olive oil and balsamic vinegar. Go light on the dressing. A little goes a long way on chopped salads because there are so many flavors in each bite.
Lagniappe: Lagniappe is a creole word with disputed origin and definition. I like the definition I was given by a boutique owner in Canton, Mississippi. He said it means "a little something extra". It usually refers to a small gift given to a customer by a merchant at the time of purchase. For this salad, I added a little something extra by throwing in some canned tuna. But, oh, do I wish I had some sardines on hand!
1 cup edamame (could substitute black beans or chickpeas)
1 cup corn
1 red bell pepper
1 yellow bell pepper
1/2 of a medium-sized jicama (can substitute 1 large apple)
1/2 small red onion, skin removed
1/2 small yellow onion, skin removed
10-12 pieces of sun-dried tomatoes
6 pieces of defrosted eggplant and zucchini frozen mix (Trader Joe's)
Tomato Aioli
2 tomatoes, quartered
3 cloves garlic, minced
2 tablespoons red wine vinegar
1/4 cup olive oil
salt and black pepper
Individually chop the vegetables and try to get all the ingredients the same size. Unless you're serving multiple people, I recommend storing the chopped vegetables in a large sealable container in the refrigerator. That way you'll have a ready supply of vegetables to easily assemble a chopped salad in the days to follow.
For the tomato aioli, combine the ingredients in the blender and blend until smooth. The prepared tomato aioli can be stored in the refrigerator for about one week.
To assemble the salad (1 serving), use a large bowl. Begin by adding a few leaves of romaine lettuce (chopped) and one handful of spinach (chopped) to the bowl. Add 3 or 4 scoops of the vegetable mix. Add 2 - 3 tablespoons of cheese. Add 2 tablespoons of the tomato aioli along with a splash of balsamic vinegar and 3 tablespoons of olive oil. Mix to combine. Add more veggies/cheese/dressing if needed.
The Mississippi Delta is one of the United States' most unique and culturally dense regions. The alluvial plain hugs the mother of rivers, The Mississippi River, and has endured a number of floods by the nutrient-rich river. The worst flood happened in 1927 and some historians have credited the event for accelerating the Great Migration of African-Americans from the rural South to the North. The river was subsequently tamed by the U.S. Corps of Engineers through an aggressive levee system.
Historically, the MS Delta's fertile soil was used to produce cotton with the use of chattel slaves. Years later, the region became ground zero for civil rights abuses with a strong presence of the Klu Klux Klan and the White Citizens Council in the region. The images of racial unrest linger in the nation's collective memory and to this day many outsiders are hesitant to step foot in Mississippi. I would be amiss to say that these concerns are unwarranted. Racism still exists. Actually, Morgan Freeman recently sponsored the first integrated prom in his MS Delta hometown to strong resistance from whites in the community. That's highly problematic but it definitely doesn't represent my experience growing up in North Mississippi. Also, I don't think racism is solely a Mississippi problem. As a person who has lived in 7 states, I can say there are covert and overt forms of racism throughout the country. However, many people are reluctant to talk about race and the Deep South, Mississippi in particular, remains a convenient scapegoat in a stagnant sea of oblivion. I digress. Just come to Mississippi to get a breath of the progressive New South.
Many decades ago, immigrants were brought to the Mississippi Delta to help build the railroads and toil in the fields. These workers came from Mexico, Italy, China, and other places. The workers brought their exotic foods and cultural traditions along with them and slowly made their mark on another aspect of MS Delta culture, the regional cuisine. Today the region is slowly becoming a food mecca of sorts. The Viking Range Corporation (founded by a native Mississippian) has its world headquarters in Greenwood, MS. Martha Foose, winner of the James Beard Award for American Cooking, has set up shop. Then, there's the Alluvian. There's Giardina's. There's Doe's Eat Place. The list goes on. There happens to be a whole lot of down home blues, shade tree jive talk, juke joints, pork, catfish, cornbread, meat and three (meat entree with three side items), and hot tamales.
I could easily see myself in Greenwood. My friend JJB would be quick to call my bluff. Apparently, I have a new dream city every six months... New Orleans, Memphis, Atlanta, Austin, Portland, Chicago, DC. LOL. Yes, this is true! This indecisive traveler is in pursuit of adventure with an open mind, open palate, and open map.
