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In this course, you will learn :
- Explains the history of succotash and why the addition of tomatoes, as well as okra, a byproduct of the slave trade, truly makes it a Southern dish. She shows how the vegetables are cooked and arranged on the plate.
- Discusses the significance of hogs in the Southern communal experience, as well as how cooking techniques evolved to utilise every part of the animal. She demonstrates brining and braising pork shanks as well as smoking and sautéing collard greens.
- Recognises the importance of water in the African American experience. She explains the dish's history before showing you how to make seafood broth and middlins, as well as how to prepare shrimp and fish for final plating.
- Describes her grandmother frying fish caught by her grandfather. She distinguishes between white and yellow grits and prepares the white variety with her Creole sauce. She also demonstrates how fish is prepared for frying.
- Discusses the significance of beef liver and grits in the American South, as well as the origins of her use of foie gras in the dish, which stems from her time studying in France. She demonstrates how to make foie gras, grits, and gravy.
- Describes her family's holiday traditions and suggests serving quail instead of turkey. She then shows how to make her cornbread dressing, followed by how to make watermelon molasses, which she uses as a glaze.
Syllabus :
- Succotash
- Pork Shank and Smoked Collard Greens
- Seafood Middlin
- Fish and Grits
- Foie and Grits
- Quail with Watermelon Molasses and Cornbread Dressing
- Pickled Oysters
- Oyster Hand Pies
- Okra Gumbo Z’Herbes
