Earlier this week, I joined some coworkers at a community education Soul Food cooking class.
Located at Southwest High School in a former home economics room filled with science tests and labeled ovens (really, who would steal an oven? How would that even work?), we scavenged to find the pots and pans, utensils and ingredients we needed to create what turned out to be some truly extraordinary dishes.
The instructors were Harvey Rupert, a lawyer by day, soul food cooking instructor by night, and his best friend and sidekick Chris Snoddy. These men have a true passion for all kinds of great food – Caribbean, Southern, Barbecue, and Soul. Harvey created the recipes we cooked and took home with us. Also, we got to enjoy all the sweet tea we could drink while we were at it.
Our team was assigned meatloaf and peach cobbler. I rolled up my sleeves, took off my rings and got serious with that meat.
Erica took point on the peach cobbler, learning the proper technique for crust. One secret we learned is a good crust should include both butter (for flavor) and shortening (to create air pockets, making it light and flaky).
My absolute favorite dish was panko-crusted, deep-fried chicken tenders with homemade honey mustard. This alone was enough to make me want to buy a 5 pound jug of oil and try to replicate the best chicken fingers I’ve ever had.
Until We Eat Again,
Two Happy Cooks