Teens in the Kitchen with David Miller

Soul food is an ethnic cuisine traditionally prepared and eaten by African Americans, which originated in the Southern United States. The term originated in the early 1960’s when the word “soul” was a popular buzzword. Soul food is closely associated with the American South, although today it has become an easily identifiable and celebrated aspect of mainstream food culture. For our recent Teens In The Kitchen event, Chef David Miller created a soul food feast of cornbread, fried chicken and southern cabbage with bacon.

Real Southern Cornbread

Servings per recipe: 12

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour

Ingredient Checklist
2 cups cornmeal
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
¼ cup corn oil

Instructions
Step 1: in a large bowl, mix together the corn meal, flour, salt and baking powder.
Step 2: In a separate bowl mix together the eggs, butter and buttermilk. Add to the dry ingredients and stir til well blended.
Step 3: Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan and return to high heat for 1 minute.
Step 4: Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
Step 5: Bake in a pre-heated 400-degree F oven for 40 – 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Southern Fried Chicken

Servings per recipe: 6

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Ingredients
3 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarse ground black pepper
2 eggs
4 cups buttermilk
1 cup BBQ sauce
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 (3 lb) whole chicken, cut into pieces
2 cups oil for frying

Directions

Step 1: In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, BBQ sauce, Worcestershire sauce and steak sauce.
Step 2: Dredge chicken in liquid mixture, then in seasoned flour, alternating each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F.
Step 3: Cook chicken in hot oil until golden brown on both sides, about 10 minutes on each side. Serve warm.

Southern Cabbage with Bacon

Servings per recipe: 6- 8

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour

Ingredients:

1 lb pork or turkey bacon- cut into 1” pieces
1 tablespoon vegetable oil
1 head cabbage – roughly chopped
1 cup chicken stock – low sodium
1 ½ tablespoon salt
½ teaspoon red pepper flakes

Instructions

Step 1: Heat vegetable oil in Dutch oven or deep bottom skillet. Add bacon and cook until crispy. Remove bacon to a paper towel lined plate and set aside. Remove all but 3 tablespoons of bacon grease from the pot. Turn heat to low.
Step 2: Add chicken stock, salt and pepper, stirring to incorporate. Carefully add in cabbage and toss to coat with liquid. Continue to cook on low heat for approximately 15 minutes until cabbage is cooked but not mushy. Add bacon back to the pot and gently stir into cabbage. Taste and adjust seasoning if needed. Serve immediately. Can be stored in a sealed container in the fridge for up to 2 days.

Enjoy!