We’d Kill To Tackle This Soul Food Banquet

Our final installment of Soul Food Universal Register for 2016. This has been one of our most highly viewed columns over the last year. Thanks for reading. We make soul food every single day in the Scrumptious kitchen. Right now we have our pressure cooker shrieking while it converts 5lbs of smoked ham hocks into pork stock.

“Employees dish out catfish, macaroni and cheese, collard greens, pig feet and other soul food staples” at Steve’s Soul Food restaurant in Detroit. Owner Steve Radden is a former cop who knows how to satisfy Detroit’s wily soul food eaters. He employs elderly ladies as his cooks ’cause they do it “out of love” Amen.

At Daddy’s Soul Food in Milwaukee here’s what you should expect on offer: “ribs, fried chicken, baked chicken, meatloaf, pork chops and tilapia…and two sides (macaroni and cheese, buttery greens, dressing, sweet potatoes, beans, rice or mashed potatoes). Meals come with a cornbread muffin.”

Up on the frozen tundra of Toledo Ohio J’Mae’s Home Cooking has been in business since 2013. Matriarch J’Mae has passed but this Selma, Alabama native’s recipes live on through her clan. Meatloaf earned the honorific of “best I’ve ever eaten” from writer Jeff Klima.

Writer Ruth Tobias takes a look at the similarities between Jewish soul food and the old-style cooking of Black restaurateurs. She engages, to good effect, Adrian Miller, the soul food scholar, in her efforts. To drive her point home she visits Rosenberg’s, and CoraFaye’s Cafe.

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