Greensboro, NC -- Chef Stephanie Tyson from Sweet Potatoes Inc. in downtown Winston-Salem stops by to prepare some old soul food favorites.
Miss Ora's Best Fried Chicken in the Entire World
3 lb. fryer cut up
½ tsp salt
½ tsp black pepper
2 c. flour
3-4 slices of fatback (optional)
Oil for frying
Season the chicken with salt and pepper up to a day before frying. Combine flour, salt-pepper in a reseal able plastic bag. Add the chicken to the bag to a few pieces at a time. Fill the pan ½ with oil and heat. When the oil is hot add chicken and fat fback, careful not to crowd the pan. Fry chicken till brown on one side then turn and continue cooking until done. Remove to drain on paper towel. Eat the chicken-Eat the fat back
This great other use of sweet potato cornbread stuffing and is an impressive company's coming presentation.
6 Boneless Head on Trout 10-14 oz
1cup of sweet potato cornbread stuffing ( page82)
6 strip of bacon
1 tsp each salt and pepper
½ tsp thyme
½ tsp sage
½ cup crab meat
Rinse trout, open on a flat surface. Combine the seasonings and season the inside of each trout.
For the Stuffing: Combine the cornbread stuffing, crab meat, and greens in a small bowl. Stuff each trout with about 1/3 cup of stuffing. Fold the trout closed and wrap each with a strip of bacon.
Spray a sheet tray or a shallow roasting pan large enough to hold the trout in a single layer and bake at 450 degrees for 10 minutes. Check and carefully turn the trout and continue baking for an additional 15 minutes or until an instant read thermometer inserted into the thickest part of the trout registers 155 degrees and the bacon is crisp.
Serving Suggestion: Serve over red rice or creamy grits.