Soul Recipes

Urban Hush Puppies 
By Dallas Salas
October 15, 2019

Ingredients

2 cups cornmeal
1 cup plus 3 tablespoons all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
2/3 cup water
1/2 cup buttermilk
1/2 cup butter, melted
1 cup grated onion
2 jalapeno peppers, seeded and chopped
1 small green pepper, chopped
Oil for deep-fat frying

Directions

In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt, and baking soda. In another bowl, whisk the egg, water, buttermilk, and butter. Stir in the onion, jalapenos and green pepper. Stir into dry ingredients just until moistened. In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by teaspoonfuls, a few at a time, into the hot oil. Fry until golden brown on both sides. 

Smothered Chicken 
By Dallas Salas
Nov. 17, 2019
Ingredients

3 chicken legs and 3 chicken thighs with skin
1/2 cup oil
1 large onion chopped
1 chicken bouillon
2 ½ cup cold water
½ cup milk
3 tablespoon of the seasoned flour mentioned below
SEASONING THE FLOUR:
1 cup all-purpose flour
1 ½ teaspoon salt
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper powder
½ teaspoon all spice powder
¼ teaspoon cinnamon powder
¼ teaspoon heaped ginger powder

Instructions

Mix all the flour seasoning together, take three tablespoon from this mix and keep aside.
Wash the chicken and pat dry. Dredge the chicken in the seasoned flour and keep aside.
In a pan, heat the oil and add the chicken. When the bottom of the chicken turns golden flip to the other side and cook until golden.
Remove the chicken from the oil when both sides are golden. At this point, the chicken is not completely cooked.
Keep around 4 tablespoon of oil in the pan, add the chopped onion and fry until light brown.
Add three tablespoon seasoned flour to the onion and stir for at least two minutes on medium heat.
Pour the cold water over the onion and flour mixture in one go and keep on stirring. Add the chicken bouillon and continue stirring.
Now add the milk and stir until the mixture comes to a boil. Reduce the heat to medium-low and add the chicken to the sauce.
Cover the pan and let the chicken cook for 20 – 25 minutes or until completely cooked. Stir occasionally.
Serve with rice or mashed potato.

Curtusy of Munaty Cooking

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