Today, Sandy is dressed for cooking in a red shirt with a lace trimmed cami underneath, black pants. Food is, as expected shades of yellow and brown, but the scrape is red and orange.
It's delicious down home comfort food that's fit to feed your soul. Sandra Lee makes her over-the-top Sweet Potato and Bacon Hushpuppies and a fresh flavored Corn and Black Eyed Pea Salad. The comfort keeps coming with Deep Fried Chicken with Cheddar Grits. Yum! And, it’s all topped off with a decadent Bourbon Pecan Pie. And, for cocktail time, it’s a Devine Dicey. Finally, Sandra Lee creates a warm and welcoming tablescape to match her comfort food menu.
Hushpuppies-corn muffin mix, cornmeal, onions (chopped frozen and thawed), egg, and canned sweet potato mush. Bacon-that already cooked stuff from the store. Imagine all the flavor you can use with the egg cornmeal and muffin mix! Small ice cream scoop (the melon baler has returned!) so they are all the same size. Keep an eye on them, they are very fast-shit one’s running off now! Dipping sauce-Honey mustard salad dressing and lemon juice-to brighten it up. The recipes are simple, yet decadent. Literally two minutes on each side for the pups. Into the dish her honey mustard goes! Drain the pups on a towel-they look more like patties than balls.
Corn and black eyed pea salad-canned peas, frozen thawed stirfry peppers, thawed frozen corn, jarlic, hot sauce-to add a ton of kick-and Cajun seasoning(chili pepper cayenne pepper garlic and stuff), honey mustard dressing-makes everything meld together and come together beautiful-the perfect touch! Make extra-it’s beautiful, bright, a birthday party on a plate! That shit with the hush puppies are soul food love on a plate! She sticks a pup into the sauce and bites into it-foodgasm! Commercial break (so she can spit out the food).
I care not about commercials today.
We’re back! The red top is getting lower and lower-thank dog for the cami. Making chicken-egg and buttermilk, hot sauce (2 TBS)-soul food is layers of kick! Coating is fish fry coating-has cornmeal in it-soul food has to have cornmeal in it to give it kick and crunch. Sandra wants us to believe she eats at Sylvia’s in Harlem. Sandra’s using chicken breast cutlets (like for scallopini) for the fired chicken-bread and dump into a fryer at 375. 8 minutes in the oil-don't crowd or we get greasy cold chicken!
So we move on to the grits. Water, butter, cheese-which goes in after the grits, grits-one cup instant (like polenta!), whisky whisky, add cheese and whisky whisky-metal whisk in non-stick pan-YUM!
Get out the chicken! You cannot go wrong with semi-ho-the recipes are fast, thoughtfrul, delicious, blah blah blah. Plate the chicken with the grits. Break time-next up pie and COCKTAIL plus the scape and dress change!
Pie-it’s genius (unlike Sandy!). Butter, brown sugar, cream together with the eggs. Add caramel sauce (which we all have in our pantry, right?) instead of corn syrup, because it adds flavor (or preservatives and chemicals). Bourbon, and cinnamon (or pumpkin pie spice)! Again with the hour and a half to make a pie shell. Use a frozen one. Add pecans to filling. She doesn’t blind bake the shell, because pecan pie isn’t a wet filling (?!?). Pie smells like soul food heaven! Pie is gooey and sweet. Whipped topping with bourbon in it on top!
Cocktail after the break. Booze! Every soul food menu has to have a cocktail! I always drink beer, or ice tea with soul food, but that’s just me, not mixed drinks.
Southern belle dress (according to Sandy)-red dress. Red and orange plates and no room for food, per usual. Flowers, and towers of candles. And yet again, nothing I like or would eat either on the table or on the menu! This season is fabulous, and a classic in the making.
Edited by cissyboo, Apr 24, 2011 @ 3:47 PM.