| 1 | We get recipes for seoul food here but not many for soul food. |
| 2 | A big lack, i think as i love the stuff. |
| 3 | The following four recipes are from the california culinary academy over in the city and comprise a soul food dinner. |
| 4 | no matter where they"re served, smothered meat dishes are extremely popular (and remarkably similar) throughout the south: chops heaped high with sauteed onions and a spicy brown gravy. |
| 5 | This mississippi/louisiana recipe borrows several new orleans creole techniques. |
| 6 | In a small saucepan melt butter over medium-high heat, stir in the 2 tablespoons flour, and cook, stirring constantly with a wire whisk, until lightly browned. |
| 7 | Stir in broth and sage, mix well, remove from heat, and set aside. |
| 8 | This mixture will be the sauce. |
| 9 | Add salt and pepper to the 1 cup flour; dredge chops in the mixture. |
| 10 | In a large, heavy skillet heat ?cup of the lard over medium- high heat. |
| 11 | Add chops and cook until they are browned. |
| 12 | Move browned chops to a large, oven proof casserole with a cover. |
| 13 | Preheat oven to 350f. |
| 14 | Melt the remaining lard in skillet over high heat. |
| 15 | Add onions, garlic, and celery; lower heat to medium, and cook, stirring frequently to avoid burning, until onions are golden (about 8 to 10 minutes). |
| 16 | Remove vegetables with a slotted spoon and place over chops in the casserole. |
| 17 | Pour off all lard from the skillet. |
| 18 | Add reserved sauce, raise heat to high, bring to a boil, and cook for 1 minute, stirring vigorously and scraping the bottom of the skillet. |
| 19 | Pour sauce over chops in casserole, cover, and bake for 30 minutes. |
| 20 | Serve with mashed potatoes. |
| 21 | serves 6. |
| 22 | from "regional american classics", california culinary academy, chevron chemical company, 1987. |
