Muncie Times, Muncie, Delaware County, 21 April 2005 — Page 30

Page 30 • The Muncie Times • April 21, 2005

COOKING

200 Years of Black Cuisine

Sweet Potato Waffles Makes 6 Servings 1 cup mashed baked sweet potatoes 3 eggs, separated 1/ 4 cup packed brown sugar 1 teaspoon vanilla 1/4 teaspoon ground nutmeg 1/2 cup (1 stick) butter, melted 1 cups milk 2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 granulated sugar Puree the sweet potatoes in a food processor, then combine in a mixing bowl with the egg yolks, brown sugar, vanilla, and nutmeg. Stir, then slowly pour in the melted butter, alternating with the milk and continue to stir. Sift together the flour, baking powder, and salt. Add to the mix to make a thick batter. In a separate bowl, beat the egg whites until they form soft peaks. Beat in the sugar, continuing to beat until stiff peaks are formed. Fold the egg whites into the sweet potato mixture, but do not over mix. Pour enough batter to almost cover the surface of a preheated greased waffle iron with a thin layer. Close the iron and bake according to the manufacture’s instructions or until iron is no longer steaming. Grilled Chicken Caribbean With Fried Plantains and Cuban Black Beans and Rice Makes 8 Servings 1 cup peanut oil 1 cup cider vinegar 1/4 cup soy sauce 1 Scotch bonnet pepper, seeded and finely diced 1 medium onion, finely diced 2 green onions, finely sliced 2 teaspoons salt 1 table spoon sugar 2 teaspoons ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2 teaspoons dried thyme 3 teaspoons chopped fresh thyme 2 teaspoons freshly ground pepper

Two 21/2 to 3-pound fryers. Quartered 3 cups Cuban Black Beans and Rice 1 1/2 pounds Fried Plantains 2 cups Caribbean Sauce In a blender or food processor, combine the oil, vinegar, soy sauce, Scotch bonnet pepper, onion, green onions, salt, sugar, allspice, cinnamon, nutmeg, dried and fresh thyme, and pepper. Blend until smooth. Wash the chicken and pat dry. Place in a large plastic bag or covered container and pour the marinade over it, turning to coat all sides. Seal and refrigerate for at least 4 hours or overnight. Remove the chicken from the marinade and drain well, reserving the marinade. Cook chicken, skin side up, on a lightly greased frill 6 inched above the heat source. Cook turning and basting often with the marinade, until the chicken is done, about 20 minutes on each side. Serve with Cuban Black Beans and Rice and Fried Plantains. Nap the Caribbean Sauce over the chicken. Stewed Chicken and Sweet Potato Waffles Makes 6 servings One 2 1/3-3 pound frying Chicken 1 small onion, chopped 2 ribs celery, chopped 1 medium carrot, chopped 1 bay leaf 1 sprig parsley 1 teaspoon salt 1/4 teaspoon ground white pepper 1/2 cup all-purpose flour 1/2 cup water Salt and freshly ground Black pepper to taste 6 Sweet Potato Waffles 2 teaspoons chopped fresh parsley Place the chicken in a large stockpot and cover with water. Add the onion, celery, carrot, bay leaf, parsley sprig, salt, and pepper. Cover and bring to a boil. Reduce the heat to simmer and cook until the chicken is tender, about 1 ? hours. Remove the chicken from the pot and allow to cool, reserving the stock.

Remove the meat from the bones, cook up, and set aside. Strain the reserved stock into a saucepan and bring to a boil. In a mixing bowl, combine the flour and water, then add it to the stock. Stir and simmer until the sauce is thickened. Adjust the seasoning with salt and pepper to taste. Return the diced chicken to the sauce and heat through. Place a hot sweet potato waffle on a plate, cover with stewed chicken and garnish with chopped parsley. Edna Lewis’s Virginia Fried Chicken With Brown Gravy Makes 5 to 6 servings 1 cup all-purpose flour 1 cup whole wheat flour 3 teaspoons salt 1 teaspoon freshly ground black pepper Two 21/4 -to 21/2 pound chickens. Cut into 8 pieces each 1/2 cup lard, at room temperature 1/2 cup (1 stick) butter, at room temperature 1 slice Virginia smoked ham (optional) 2 cups brown Gravy Combine the two flours and add the salt and pepper. Mix well. Rinse the chicken pieces and pat dry. Reserve the backs and wing tips for the stock used in the gravy. Roll each piece of chicken in the seasoned flour and place the coated pieces on a wide platter or a sheet of waxed paper. Let rest for about 1 hour so that loose flour doesn’t fall into the frying pan and bum before the chicken pieces are properly browned. Heat a large skillet until hot and add the lard. When it is near the smoking point, add the chicken pieces, butter, and ham. The cooking fat should cover the chicken by about half. Do not crowd the [pan. Cover and cook on medium-high heat, watching closely to prevent burning, until the chicken is golden brown, about 10 to 12 minutes on each side. Remove the cooked

pieces from the skillet, drain on paper towels, and serve piping hot with Brown gravy. Oven-Braised Pot Roast With Potato Pancakes Makes 6 to 8 servings 3 pounds beef eye round pot roast, trimmed 1/8 cup peanut oil 1 medium carrot, diced 1 rib celery, diced 1 medium onion, diced 1 clove garlic, minced 1.2 cup tomato puree 1 bay leaf 2 sprig parsley 1/4 cup all-purpose flour Salt and freshly ground black pepper to taste 16 Potato Pancakes Sauteed Mustard Greens and Mushrooms Preheat oven to 325 degrees. Pat the meat dry with paper towels so it will brown well. In a heatproof casserole or basting pan, heat the oil over high heat and brown the meat evenly on all sides. Remove from the pan and set aside. Stir the carrot, celery, onion and garlic into the pan. Cook over medium-high heat until brown. Stir in the tomato puree, bay leaf, and parsley and bring to a boil. Return the roast to the pan, cover, and cook in the oven for 2 ? to 3 hours. Remove the pot roast from the pan and keep warm. Skim the fat from the cooking juices, reserving 1/3 cup fat. Heat reserved fat in a saucepan over medium heat, stir in the flour to make a roux, and cook 5 to 6 minutes. Return the casserole with the cooking juices to high heat and bring to a boil. Whisk in the roux, then reduce heat to simmer, and cook until the gravy thickens and reduces a little, about 20 minutes. Strain the gravy and correct the seasoning with salt and pepper. Cut roast ? -inch slices across the grain. Serve hot with gravy napped over pot roast slices, 2 Potato Pancakes, and Sauteed Mustard Greens and Mushrooms.