Alright, FEAST folks, as promised (though a little late), here is the announcement for the JANUARY 2008 inaugural FEAST of the year.
Inspired by the holiday, (and egged on by the recent Gourment issue), let's try our hands at a SOUTHERN feast fit for a (Martin Luther) King (Jr.)
Let's celebrate the man and his message by throwing down home style.
Monday, January 21 (MLK Jr. day), The Clue House, 7pm
927 President St btw PPW and 8th ave
(there may be billiards as well)
If this feast date is a real problem for folks, let me know and i can change the date/theme as needed.
Hope to see you all there! If you're coming, post some internet clues as to your contribution here if you can.
Stina
10 comments:
this is going to be delicious, I can already tell. i'm going to do some research and see if i can find some of MLK's personal favs
I wonder if I can incorporate food into one of the speeches.
glad to hear no one is offended! i have the best of intentions, to be sure. AND i think it will indeed be delicious.
i have a dream of smokey beans...
AND i was referring to the recent GOURMET issue, excuse the misspell.
http://www.epicurious.com/gourmet/menus/dixie_kicks
Hey, julie- i just read that his favorite food was pecan pie, if you are interested in doing a dessert (hint, hint).
The only other food I read about him eating was pickled pigs feet, and that was more as part of an antecdote than a list of favorites. Anyway, it's a start.
pecan pie it is!
I do believe I want to make Mac and Cheese if no one else claimed it.
thanks to all who came! it was delicious and i think we've never had more food. i had a blast and am still recovering from my food coma.
can't wait till next month!
Hoppin' John with Molasses Dressing
Stina
It is said that eating Hoppin' John on New Year's Day will bring good luck. Here's a fresh take on the southern dish traditionally made with salt pork (we've subbed in andouille sausage) and served over rice.
Prep: 30 minutes
Total: 30 minutes
Servings: Makes 6 to 8 servings.
Ingredients
1/4 cup apple cider vinegar
1/4 cup mild-flavored (light) molasses
1/4 cup olive oil
1/4 teaspoon cayenne pepper
1 (1-pound) bag frozen black-eyed peas
1 1/2 cups 1/2-inch cubes peeled yam (red-skinned sweet potato)
2 cups 1/2-inch cubes andouille sausage (about 12 ounces)
1 1/2 cups frozen sliced okra, thawed, patted dry
1 cup chopped red onion
Preparation
Whisk first 4 ingredients in small bowl to blend; season with salt and pepper.
Cook black-eyed peas and yam in large saucepan of boiling salted water until tender, about 8 minutes. Drain; cool. Place in large bowl. Add andouille, okra, and onion. Add enough dressing to coat and toss.
SIMMERED GREENS WITH CORNMEAL DUMPLINGS
This "assembly of greens," as Miss Lewis would say, has a supple texture that works nicely with cornmeal dumplings.
Active time: 45 min Start to finish: 1 3/4 hr
Servings: Makes 6 (side dish) servings
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Ingredients
1 (1-pound) piece slab bacon
3 quarts water
3 pound mixed greens such as collard, mustard, and turnip
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons packed brown sugar
1 teaspoon baking powder
1 tablespoon unsalted butter
1/2 cup whole milk
Preparation
Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 hour.
Discard any coarse stems from greens and coarsely chop leaves.
Add greens, 2 1/2 teaspoons salt, and 1 teaspoon pepper to bacon and cook, uncovered, stirring occasionally, 25 minutes.
Meanwhile, whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. Stir in milk until just combined. Let dough stand 5 minutes.
With wet hands, roll rounded tablespoons of dough into balls.
Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon. Season with salt and pepper.
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