I decided to create this new blog posting because (as I've mentioned before) I love the idea of having friends and family over for a good old fashioned Movie Night: Great flick, great food, and loads of fun. Rather then rip off the TBS station show "Dinner and a Movie", I thought I would do it one better and include a yummy yummy cocktail to accompany dinner.
What better movie to start with than "Soul Food"?!? Here is a meal that will make Big Mama proud! Enjoy!
Southern Fried Chicken
Recipe Courtesy of The Gutsy Gourmet
Buttermilk pulls double duty in this recipe, providing flavor and tenderizing the chicken. Although the
recipe traditionally calls for lard, shortening is a fine substitute. Serves 4 to 6.
3 1/2- to 4-lb. chicken, cut into 8 pieces
2 cups buttermilk
1 tsp. black pepper, divided
1/4 tsp. salt
1 1/4 cups all-purpose flour
1 1/2 tsp. seasoned salt, such as Lawry's
1 lb. lard (or solid vegetable shortening)
1/2 cup (1 stick) butter
Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4
teaspoon of black pepper and the salt, and stir to combine.
Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight,
turning the pieces occasionally.
Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black pepper in a shallow baking
dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove.
Put the lard and butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in
one layer without touching. Melt over medium-high heat. The fat should be about 1/2-inch deep.
Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in
the oil browns in about 1 minute.
Using tongs, remove the thighs from the marinade, draining well. Dredge them in the flour mixture,
turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan.
Coat the remaining pieces in the same way and add them to the pan in a single layer without touching.
Work in batches if necessary.
Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the
underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20
minutes (depending on size), turning them periodically until crispy brown and cooked through.
To test, cut into the thickest part of a piece. The juices should run clear and the meat should be opaque
throughout. Place on the paper-lined baking sheet to drain.
Arrange the chicken pieces on a platter and serve hot, room temperature or cold.
Vegetarian Southern-Style Collard Greens
Recipe courtesy of Sunny Anderson, Food Network
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1/2 large onion, chopped
* 1 teaspoon red pepper flakes
* 1 clove garlic, finely chopped
* 1 pound collard greens, chopped
* 3 cups vegetable stock
* 2 tomatoes, seeded and chopped
* Salt and freshly ground black pepper
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.
Recipe Courtesy of AllRecipes.com
* 1 (29 ounce) can sweet potatoes
* 1/4 cup butter, cut into pieces
* 1/2 cup brown sugar
* 1 1/2 cups miniature marshmallows
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
3. Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.
Recipe courtesy of About.com
* 2 cups yellow cornmeal
* 1 1/2 cups flour
* 2 teaspoons salt
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 2 tablespoons sugar, optional
* 3 eggs, beaten
* 1 tablespoon vegetable, for skillet
* 2 cups milk
* 1/4 cup melted butter
* melted butter for brushing top
Preheat oven to 425°. Put oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making batter.
In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using.
In another bowl, whisk together the eggs, milk, and butter. Combine with dry ingredients and stir until all ingredients are moistened. Batter will be like a thick pancake batter.
Carefully, with heavy oven mitts, lift skillet out and turn to coat all of the inside surface with oil. Pour in batter and return to oven. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.
Memphis Iced Tea
Recipe courtesy of The Neelys, Food Network
* 1 can soda
* Sweet iced tea
* Lemon slices, for garnish
Fill 4 tall glasses with ice cubes. To each glass add a shot of whiskey, a spritz of soda and top with sweet iced tea. Stir to combine and garnish with a lemon slice.