I recently took a cooking class from the Viking Cooking School in Greenwood Mississippi. The menu we prepared was from the acclaimed movie, The Help, which was filmed in Greenwood. It was delicious and a delightful evening.
SOUTHERN FRIED CHICKEN
1 cup buttermilk
1 tbls garlic salt
1 tsp kosher salt
2 tsp pepper
1 cut up fryer
3 cups flour
3 tbls cornstarch
1 tsp baking powder
2 tsp cayenne pepper
2 tsp paprika
1 1/2 tsp pepper
24 oz Crisco
Whisk together buttermilk, garlic salt, kosher salt and black pepper. Add chicken and completely submerge. Cover with plastic and refrigerate overnight. Whisk together flour, cornstarch, baking powder, cayenne and black pepper. Lift chicken out of buttermilk and dredge in flour, one piece at a time and thoroughly coat. Set on wire rack to rest before frying.
Heat Crisco to 350. Use a thermometer to ensure that grease remains at 350. Fry chicken, skin side down for 6-8 minutes on each side. Fry in batches and don’t crowd the chicken. Drain on wire rack.
HOMEMADE MAC N CHEESE
SAUCE:
1 1/2 tbls unsalted butter
1/1/2 tbls flour
1 1/2 cup milk
1/2 tsp Dijon
5 oz sharp cheddar
Salt and pepper to taste
PASTA:
6 oz elbow macaroni, cooked according to directions. Drain
Mix together butter and flour, cook until bubbly. Add milk, Dijon and cheese. Stir until cheese is melted. Add pasta and pour into baking dish. Top with additional cheese. Bake at 425 until bubble and edges are golden brown.
SLOW COOKED SOUTHERN GREENS
2 pounds collard greens or kale (we used equal parts of both)
6 slices chopped bacon
1 finely diced yellow onion
2 1/2 tsp kosher salt
1 1/2 tsp pepper
2 cloves minced garlic
1/2 tsp crushed red pepper flakes
2 cups water or chicken stock
1 tbls apple cider vinegar
2 tsp sugar
Vigorously plunge greens in cold water several times to clean. Remove grit and discard ends and tough center. Roll into a cylinder and cross cut with knife. In a large dutch over, sauté bacon until crisp. Add onion and sauce. Add salt and pepper; cook until translucent. Add garlic and red pepper flakes and stir 1 minute. Add water (or broth), scraping brown bits of bacon to deglaze.
Add greens in batches, allowing them to wilt. Reduce heat and simmer 20-30 minutes until greens are melt in your mouth tender.
SKILLET CORNBREAD (this was to die for)
5 tbls Canola oil or bacon drippings
1 cup buttermilk
1 beaten egg
1 cup self rising cornmeal ( White Lily or Martha White)
1/4 cup self rising flour (White Lily or Martha White)
1/4 tsp salt
Preheat oven to 425. Pour canola oil or drippings into well seasoned 8” cast iron skillet. Place in oven and heat until almost smoking hot.
Whisk together buttermilk and egg. Whisk together cornmeal, flour and salt. Mix together; batter will be lumpy. Over mixing will result in tough tough bread.
Remove skillet from oven, pour all but 2 tbls oil into batter and mix. Sprinkle a little cornmeal into hot skillet. It will brown a little and add a crisp texture. Pour mixture into skillet. It will sizzle.
Place in oven. Bake for 15-20 minutes. Remove and flip onto plate. The crunchy bottom is now the top. Serve immediately. (For authentic melt in your mouth cornbread, southern cornmeal and flour are important. If you can’t find them in your supermarket, you can order online at online store.smucker.com or mybrandsinc.com)
MINNIE’S CHOCOLATE PIE
1 unbaked pie crust
1 1/2 cup sugar
3 tbls cocoa powder
2 large beaten eggs and 1 beaten yolk
1/4 tsp salt
5 oz can evaporated milk
1 tsp vanilla
Whipping cream for garnish
Beat together sugar and eggs. Add salt, milk and vanilla and beat for 2 minutes. Prick pie shell.
Pour in filling. Bake at 350 for 45-50 minutes.
(“After just one bite of Minnie’s dreamy chocolate pie, they may start calling you “two-slice Hilly”.
Minnie’s surprise secret ingredient not included”)
