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February 9, 2023

Black Culture Center hosts Food for the Soul tonight | news

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February 8, 2023

Johns Hopkins symposium, exhibit explore Baltimore’s Black food scene

By
Jason Lucas

Revealed

Feb 7, 2023

When he moved to the metropolis in 2022, the number of Black-owned restaurants in Baltimore amazed Minkah Makalani, director of Johns Hopkins University’s Heart for Africana Research.

In his quest to understand a lot more about the historical past of Baltimore’s Black food society, Makalani talked with notable figures in the city’s Black food stuff scene, this sort of as activist and Black Basic Press founder W. Paul Coates, the father of journalist Ta-Nehisi Coates, and Toni Tipton-Martin, cookbook author and editor of Cook’s Place journal. All those discussions ended up the catalyst for Makalani to organize A Flavor of Black Liberty: Black Foodways in Baltimore and Outside of,” a symposium that will explore the historical past and politics of Black foods in Baltimore.

“What Black folks are creating below in Baltimore about Black foodways deserves interest, irrespective of whether it can be restaurants and recipes, or political action to address food stuff inequality in the town.”

Minkah Makalani

Director, Centre for Africana Research

The occasion, which is totally free and open up to the public, will choose place Thursday, Feb. 9 from 2-4 p.m. and Friday, Feb. 10 from 10 a.m.-4:30 p.m. at Scott-Bates Commons on the university’s Homewood campus.

“What Black people are making right here in Baltimore around Black foodways justifies awareness, regardless of whether it truly is eating places and recipes, or political motion to address food items inequality in the town,” Makalani said. “I feel this symposium offers a distinctive option to capture what’s likely on in the town when also offering common recognition of the crucial value of foodways for Black people and Black life traditionally in the United States.”

The Middle for Africana Research is sponsoring the two-day occasion, which will element sessions on the tradition of Black cafes in Baltimore, food and land sovereignty, the history and policy of Black foodways, and the great importance of Black cookbooks. Much more facts can be uncovered on the Centre for Africana Studies web site.

“There’s serious benefit in preserving the historic understanding that you get in Black cookbooks simply because of how recipes in them ended up inherited,” Makalani claimed. “What’s discovered in these cookbooks also speaks to the various political moments, different modes of survival, and different forms of creativity that have been a portion of Black lifestyle in this nation.”

The symposium coincides with an show, “Black Foodways: A Culinary Diaspora,” showcasing a lot more than 50 historic and modern day cookbooks from the W. Paul and Rosalyn L. Coates World African Cookbook Selection, Tipton-Martin’s personal selection, and Johns Hopkins’ specific collections library. The show will be on screen as a result of April 17 on the main amount of Johns Hopkins Eisenhower Library.

“When seeking at diasporic communities, it’s crucial to sustain cultural connections as a result of cooking and applying cookbooks so that men and women can proceed to engage with their indigenous culture’s communities irrespective of exactly where they are,” explained Tonika Berkley, an Africana archivist at Johns Hopkins Sheridan Libraries and co-curator of the exhibit.

February 4, 2023

40 Authentic Soul Food Recipes to Honor and Celebrate Black History Month | Arena

February 2, 2023

Chefs share favorite soul food recipes to kick off for Black History Month

To celebrate the start of Black History Month, “Good Morning America” invited two small business owners to celebrate their rich history and recipes as they compete to see who has the best soul food.

Chef Lavinia McCoy and Betty-Joyce Chester-Tamayo faced off for the soul food showdown with two recipes each: one batch of their famous macaroni and cheese, respectively, and another dish of their own.

PHOTO: Chef Lavinia McCoy and Betty-Joyce Chester-Tamayo at the soul food showdown for "Good Morning America." — Chef Lavinia McCoy and Betty-Joyce Chester-Tamayo at the soul food showdown for “Good Morning America.”

ABC News

McCoy represented her business, Gourmet Soul and Catering based in St. Louis, Missouri, while Chester-Tamayo brought the flavors from her Memphis, Tennessee soul food spot, Alcenia’s.

Check out their recipes below.

Macaroni & Cheese

Chester-Tamayo’s classic mac and cheese recipe uses macaroni shells and finishes in the oven for a beautifully cheesy, bubbly baked dish.

Ingredients

4 cups shell macaroni

2 eggs

2 1/2 cups evaporated milk

6 tablespoons salt (water and macaroni)

10 cups water (cover macaroni)

3 tablespoons pepper

3 cups cheese (you can use a combination of cheese blends)

1 cup pure butter or margarine

Directions

Pre-heat oven to 325 F.

Boil water and 2 tablespoons of salt. Once the water is boiling, add macaroni and cook for 15-20 minutes until tender. Use fork to test. While macaroni is boiling, beat eggs, milk, remaining salt and pepper into a sauce pan. Remove macaroni when tender. Drain and rinse in cool water. After draining take the cooked macaroni and place in a large casserole pan.

Add the butter to hot macaroni and stir. Add the cheese and stir well. Top macaroni with remaining cheese and pour milk mixture over it. Cover with foil and bake for 20-25 minutes in oven until done. Do not overcook.

Meatloaf

Chester-Tamayo also shared her famous meatloaf recipe with “GMA.”

Ingredients

5 pounds hamburger meat

1 cup white onions

1 cup red onions

1/2 cup green onion (about 6 stalks)

3/4 cup each orange, red, yellow and green bell peppers

3/4 cup celery (2 stalks)

1 1/2 packages French onion soup mix

6 tablespoons Mrs. Dash

5 tablespoons Greek seasoning

4 tablespoons Creole Seasoning

5 tablespoons garlic herb

5 tablespoons garlic rosemary

3 eggs

36 ounces ketchup

1 cup light brown sugar, divided

Directions

Preheat oven to 325 degrees.

In a large 11-by-14-inch casserole dish add hamburger meat. Separate down the middle and add 3/4 of the prepared ingredients. Cut the white onions, red onions, green onions, bell peppers and celery. Add 3/4 of these ingredients to the meat and reserve remaining for the top.

In a separate bowl, mix together soup mix, Mrs. Dash, Greek seasoning, Creole seasoning, garlic herb and rosemary. Add 3/4 of the dry spice mix to the meat mixture and reserve remaining for the top. Add the eggs, 1/2 the bottle of ketchup and 1/2 cup light brown sugar. Mix meat mixture well until all ingredients are evenly distributed. Form into a loaf the length of the pan.

In a small bowl, whisk together the remaining ketchup and brown sugar. Pour on top of the meatloaf. Sprinkle with remaining vegetables and dry spice mix.

Bake at 325 F for 80 to 90 minutes. Remove and slice into generous slices.

Mac and Cheese

Chef Lavinia McCoy’s version of the classic dish uses traditional elbow macaroni and a variety of cheeses.

Ingredients

1 tablespoon vegetable oil

1 tablespoon salt

1 pound elbow macaroni

8 tablespoons (1 stick) salted butter

1 cup 3-cheese blend (Monterey Jack, mozzarella, mild cheddar)

1 cup shredded sharp cheddar cheese

1/2 cup shredded sharp cheddar cheese – garnish

2 cups heavy cream

1 cup (8 ounces) Velveeta, cut into small cubes

1/4 teaspoon seasoned salt (Lawry’s)

Directions

In a large sauce pan or Dutch oven, place 2 cups heavy cream, 1 cup of shredded cheese (3-cheese blend), 1 cup cubed Velveeta, 1 cup of shredded sharp cheddar and cover. Place in 375 F oven and bake 25 minutes.

Cook macaroni noodles per instructions on box, adding 1 tablespoon of vegetable oil and 1 tablespoon of salt to the water. Cook 10 minutes on medium high until al dente. Drain macaroni, pour into mixing bowl, stir in stick of butter, and add cheese sauce out of oven. Add 1/4 teaspoon seasoning salt and combine. Taste, tweak as needed.

Pour macaroni mixture in baking dish, cover with freshly grated sharp cheddar, and place in oven, uncovered, for 15 to 18 minutes, or until brown and bubbly.

WATCH: Janai Norman shares the secret to her mom’s macaroni and cheese

ABC News Correspondent Janai Norman and her mom, Tammy, make one of their family’s favorite holiday dishes, macaroni and cheese.

Shrimp and Grits

McCoy’s second soul food recipe is also a southern classic dish.

Ingredients

Extra virgin olive oil

1/4 cup chopped celery

1/4 cup chopped red pepper

1/4 cup chopped green pepper

1/4 cup chopped onion

1 cup fish stock

1 cup chicken broth

Dried basil

Old Bay seasoning

Granulated garlic powder

Granulated onion powder

Bay leaves

1 cup of 3-cheese blend (Monterey Jack, mozzarella, mild cheddar)

1 cup shredded sharp cheddar cheese

1 quart + 1/4 cup heavy cream

8 tablespoons (1 stick) salted butter

1 cup (8 ounces) Velveeta, cut into small cubes

Old Fashioned Grits or Quick Grits

Raw shrimp, peeled and deveined with tails off (size 16/20)

Fresh parsley, chopped (garnish)

Directions

In saute pan, drizzle olive oil and add chopped celery, onion, red peppers and green peppers. Sweat on low.

Add chicken broth, seafood or fish stock, 3 tablespoons Old Bay seasoning, 3 tablespoons granulated garlic, 3 tablespoons granulated onion, 2 tablespoons dried basil and 2 bay leaves. Bring to a boil, then reduce heat and simmer on low.

In saucepan, add 1 quart heavy cream, bring to a slow boil, add cheeses, melt.

In a separate saucepan, cook grits per package instructions. Omit salt, and once cooked add 1/4 cup heavy cream; whisk.

After approximately 20 min simmering, add seafood sauce to the heavy cream mixture, stir continuously until well combined. Taste and add more Old Bay if necessary. Simmer on low until ready to plate.

In saucepan add 3 tablespoons butter, 2 teaspoons Old Bay, 2 teaspoons granulated garlic; melt and combine, then add peeled and deveined shrimp (tails off). Cook 2 minutes per side.

Add spoonfuls of grits to bowl and ladle on cream sauce. Add shrimp and garnish with dried parsley.

December 31, 2022

Black soulful dishes in high demand around New Year’s

There’s no resting for David and Tonya Thomas following Christmas.

The food historians behind the catering company H3irloom Food Group start getting inundated with orders and inquiries for New Year’s Eve and Day “plates” in early December. By the 19th, they release their menu composed of fried Maryland blue catfish, black-eyed peas, collard greens, and cornbread, and start watching the orders roll in.

“We have a big response,” she said with a laugh. “Last year, we added delivery in real time. This year, we’re sticking to pre-orders only. The response was too great.”

Although the practice of eating these soulful dishes on the night of Dec. 31 and on Jan. 1 is deeply rooted in Black and Southern culture, the large numbers of people looking to reconnect with and honor those traditions mean that there is a market for selling these treasured cuisines.

For Black chefs, bakers and caterers in the Baltimore area, New Year’s Day has become a very busy and lucrative time, as customers seek traditional Black cuisine superstitiously associated with bringing fortune and good luck in the following months.

People on the New Year’s holidays eat dishes such as black-eyed peas, which represent good luck; collard greens, which represent money; and cornbread, which is another symbol of wealth. Combining fried fish or a fish entrée with greens means money and progress. Eating pork is also a source of good luck. And consuming the nutrient rich “potlikker”—the juice from cooked collard greens—is considered an elixir on New Year’s Day. Some Black families avoid eating all types of fowl over the two days because it is believed that these winged animals — even ones that can’t fly, such as chicken and turkey — are capable of flying away with good luck. Many of these foods and traditions are traced back to Black Americans’ African origins.

The New Year’s Eve platter, prepared by H3irloom Food Group co-owner and chef David Thomas. (Philip Muriel for the Baltimore Banner)

Brooklyn-based food historian Tonya Hopkins is not surprised to hear of the increased interest in New Year’s food traditions. But she is surprised that so many people are letting others cook these traditional meals, which has been considered bad luck in some circles.

“Growing up on New Year’s Eve, you needed to have those beans simmering and greens cleaned. They needed to be cooking on your stove,” she said. “This is a whole new version of the tradition. It’s the trend of people wanting good food. They can maintain traditions and not cook it themselves.”

The Thomases said they were fortunate enough to grow up in homes where such end-of-year traditions were commonplace, but they know there are many who were not exposed to the meals or simply cannot cook themselves.

“These are age-old traditions that have been around for hundreds of years. There is a generation [that] has stopped being in the kitchen. The tradition was built around the family and us being together. We want to bring that back,” he said.

Hopkins believes that the trend that the Baltimore culinary industry is experiencing is indicative of a greater cultural exchange occurring throughout the country.

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Hopkins recalled being in a grocery store last year when a white customer tried to purchase the last bunch of collard greens right out of her hands.

“I thought, ‘What has the world come to when a younger white man tried to talk an older Black woman out of the greens so he could observe the tradition?’” she said with a laugh. “The tradition is so big, and beyond the Black world.”

Hopkins, who is known on social media as The Food Griot, thinks it’s a good thing for non-Black groups to adopt the tradition as part of their New Year’s Eve and Day traditions.

“Food is one way to exchange culture. That’s my favorite way. I have no problem with it,” she said. “I would be a hypocrite. I make tamales with my Mexican American friends during the holidays. I have to be open to folks of another culture being excited about the tradition and adopting it. I think it’s beautiful. That is assuming it’s about learning about people and their history and that they are doing it respectfully.”

Tonya Thomas, middle, and David Thomas, right, work with their staff to prepare 7UP Cake in their kitchen in East Baltimore. The chefs and co-owners of H3irloom Food Group are known for their annual New Year’s Eve platter. (Philip Muriel for the Baltimore Banner)

The Thomases, who have sold out of the meals since first offering them in 2020, see them as a way of not only providing a service, but of preserving Black culture.

For example, the Thomases are quick to point out the significance of selling these platters or “plates” during this time of year as a nod to the Black church, where meals were sold after services as a way of raising funds. Fried fish was a logical option to sell due to its abundance — especially in communities with close proximity to waterways like Baltimore.

“We need it to be picked back up again,” she said. “If no one keeps these traditions, these will be lost.”

He added: “It’s up to us to put the city on our back and help to keep these traditions alive. It’s about our community. How do we continue to educate our people about who we are. And if we bring people together around this story, we would be better.”

Kora Polydore, owner of Kora Lee’s, a soul food bakery and café in Catonsville, has been selling up to 60 plates consisting of fried fish and sides of baked mac and cheese, black-eyed peas, yams, deviled eggs, or potato salad with a piece of cornbread since 2019.

“People have been really rallying around traditions this holiday season since gatherings have gotten larger,” she said. “People care again. Like, people are interested in carrying on legacy again.”

The business’ top seller? Black-eyed peas.

Polydore uses a traditional recipe for her black-eyed peas. That means fatback or pig’s feet. No smoked turkey for the superstitious staple.

“It doesn’t taste like my granny’s with that turkey,” she said.

For Cia Carter, the owner of Miss Carter’s Place downtown and Miss Carter’s Kitchen in Edmondson Village, her black-eyed peas are highly sought after the first day of the year and beyond.

“I am literally making and serving black-eyed peas four months after the new year,” she said.

Although the chef has been making her version of black-eyed peas for years with her grandmother, she started selling it beginning on New Year’s Day just a couple years ago, when customers started inquiring if she could make the smoky dish, which is seasoned with pork.

“My black-eyed peas are not to be played with. They’re better than your grandmother’s,” she said. “I use two different smoked meats and I add a little collard green to mine. I take it to New Orleans and use a little creole seasoning.”

She also sells a lot of collard greens, fried chicken, and any kind of fried fish, including catfish, whiting, lake trout and steak fish.

Carter said her clientele requesting the dishes has diversified over the years.

“I have made nonbelievers, believers,” the Sandtown native said. “When I first started, I was just serving the Black community. Now my customers are Black and white.”

Food historian Tonya Hopkins. (Courtesy of Tonya Hopkins)

Ultimately, Hopkins hopes that this cultural shift will benefit Black people in every aspect of the food industry.

“Is it a real shift in power and all of that? I don’t know. Is it a box checked or are we trying to make some real change happen?” asked Hopkins, the host of Food Network’s miniseries, The Kwanzaa Menu, which focuses on the foods associated with the annual holiday that celebrates African American culture from Dec. 26 to January 1.

“The problem is the commerce side of it. It is what happens in America. When the idea comes from us, the profit goes to corporate America,” she said. “I wish there were black grocers making money from the greens and peas. I want us to have a full circle moment where it is grown by a Black farmer, sold by a Black grocer, and cooked by everybody.”

johnj.williams@thebaltimorebanner.com

December 31, 2022

Black eyed pea recipes to bring good luck in the new year

As we put together to change the calendar to 2023, there’s a Southern food stuff custom that quite a few believe that is a way to catch the attention of prosperity in the new calendar year. So why not give it a attempt?

“Southerners begin contemplating about that exclusive to start with big supper, with all of its symbolic dishes that tradition tells us will deliver prosperity and very good fortune in the coming calendar year,” Stacey Lynn, founder and recipe developer of Southern Plate, described to “Very good Early morning The united states.”

“Back in the days of [the] Civil War, Union troops swept as a result of the South, confiscating crops and livestock to use as provisions for their troops,” she reported. “Southerners who weren’t off preventing were being still left with cherished little, conserve for peas and greens. These dishes turned cherished and appreciated as what saved many a spouse and children from starvation during those people times and the custom of celebrating these dishes on the new calendar year was born.”

Southern Plate

Vegetarian Hoppin Johns black eyed peas.

Lynn shared two recipes that can be completed in a slow cooker and another vegetarian edition of the common dish.

Crock pot black eyed peas

Southern Plate

Crockpot black eyed peas.

“This two-component food of crock pot black eyed peas and smoked turkey leg cooks reduced and sluggish in the gradual cooker for the most tender and flavorful dish,” Lynn claimed.

12 to 24 ounces dried beans of your selection

1 smoked turkey leg for seasoning

Position the turkey leg in the gradual cooker. Type the beans and pour them on leading of the turkey, then incorporate the salt.

Fully address with water and fill the sluggish cooker to inside of just one inch of the leading.

Go over and cook on low for 8 to 10 hours or right away if owning for lunch the next day.

Vegetarian Hoppin’ John

Southern Plate

Vegetarian Hoppin Johns Black Eyed Peas.

“This is two recipes in 1!” Lynn reported. “Understand how to make standard Southern black eyed peas and then use them in my flavorful vegetarian Hoppin’ John dish.”

2 cups dried black eyed peas

1/2 tsp crushed crimson pepper flakes (You can insert this to the peas as they cook dinner or to the rice as it cooks.)

Hoppin’ John’s vegetarian variation

1 medium cauliflower riced in the meals processor, or any rice you like

1/4 tsp black pepper or to flavor

1/2 cup chopped fresh new herbs (parsley, dill, cilantro or basil)

1 tbsp lemon or lime juice

4 tbsp butter or most popular cooking oil for vegetarians

Black eyed peas: Kind beans and soak them overnight (see notes). Drain off the soaking water and pour the peas into a pot, covering them with h2o and leaving plenty of extra to reduce the peas from cooking down. Increase remaining components and cook dinner for roughly two to a few hours or until finally tender. Get started cooking rice with the guidance below following about 1-2 hrs of cooking the peas.

Vegetarian Hoppin’ John: Heat the skillet and add 2 tablespoons of butter. When the butter is melted, insert the garlic. Stir that garlic around the pan right up until it’s fragrant (20-30 seconds).

Insert the cauliflower rice (or cooked rice), salt, and black pepper (far more or fewer relying on your style). Cook, stirring from time to time, till the cauliflower rice commences to crisp up and turns light brown in some bits (approx 7 to 10 minutes).

Choose it off the heat, and then stir in the fresh new herbs and lemon juice. Give it a taste then include much more lemon juice or salt and pepper, if you like.

Drain off the black-eyed peas when they are tender. Set aside whilst you start off to saute.

In a saute pan, saute onion in the remaining butter or oil till tender.

Location the rice, black-eyed peas, and onion in a substantial bowl. Stir to incorporate. Incorporate 1-2 tablespoons of incredibly hot sauce and stir all over again.

Pleasure Wilson, a New Orleans-based mostly food items creator, cookbook author, baker and editor in chief of Joy the Baker, provided her take on the classic food stuff that combines the essential ingredient with a further basic consolation foods.

“I’ve been dwelling in the South for more than a ten years and adore embracing Southern food items traditions. Having black eyed peas on New Year’s Day is intended to carry great luck in the new yr and who doesn’t want that?” she explained to “GMA.”

Verify out her recipe beneath.

Black eyed peas with cornbread dumplings

Pleasure the Baker

Black eyed peas and cornbread dumplings.

“This black eyed peas and cornbread recipe is a participate in on chicken and dumplings — just one of the most comforting dishes there is — and the excellent comforting way to start out the new yr,” Wilson explained. “It truly is greatest savored on the sofa watching a movie with your mates and family members. Cheers to a Delighted New Yr!”

2 Italian sausage link, uncased

1 medium yellow onion, chopped (about 1 cup)

1 clove garlic, minced (a scant 1 tablespoon)

1 16-ounce package frozen black eyed peas (about 2 1/4 cups)

2 teaspoon fresh thyme leaves, coarsely chopped

1/2 teaspoon kosher salt, additionally much more to flavor if wished-for

1/2 teaspoon refreshing cracked black pepper

3/4 cup all-objective flour

3 tablespoons unsalted butter, cold and reduce into cubes

1/4 cup chopped scallions

Heat a significant dutch oven (I utilized a 10-inch extensive pan) in excess of medium heat. Insert the uncased sausage and cook, breaking the sausage up with a wood spoon as it cooks. At the time the sausage has launched some oil and commenced to cook through, include the onions. Cook dinner until onions are tender and translucent, about 5 minutes. Incorporate the garlic and cook for 2 minutes far more. Increase rooster stock, peas, drinking water, thyme leaves, salt and pepper. Convey to a boil, partially address the pan and minimize heat to very low and simmer for 30 minutes.

Although the beans simmer make the cornbread dumplings. In a medium bowl whisk together flour, cornmeal, baking soda, and salt. Include the butter cubes and crack the butter bits into the dry components till the butter bits resemble oat flakes. Toss in the scallions. Insert the butter milk and stir right up until completely blended.

The moment the beans have simmered to tender, spoon the cornbread batter into the simmering beans, making 8-12 dumplings. Deal with and permit to simmer for 8 to 10 minutes. Remove from heat and appreciate warm with a sprinkle of parsley and hot sauce.

“I obtain that this dish is most effective the working day it is really designed, but you can retail outlet leftovers in the fridge and reheat gently on the stovetop inside a working day or two,” Wilson claimed.

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Black eyed peas with cornbread dumplings