She Strengthens

Harmony in the Kitchen: Where Food and Music Unite

Alexander Smalls, a renowned chef and opera singer, has masterfully woven together his two passions in his cookbook “Meals, Music, and Muses: My African American Kitchen.” This culinary masterpiece takes readers on a journey through the Low Country, where Southern recipes and soulful music come together in perfect harmony.

A Symphony of Flavors

Smalls’ cookbook is more than just a collection of recipes – it’s an immersive experience that combines the senses of taste and sound. Each chapter is inspired by a specific genre of music, carefully curated to evoke the emotions and sensations that accompany each dish. From the spicy kick of deviled crab cakes in the Jazz chapter to the comforting warmth of buttermilk biscuits in the Jukebox Music section, every recipe is designed to transport you to a world of Southern comfort and hospitality.

The Rhythm of Southern Cooking

At the heart of Smalls’ cookbook lies a deep appreciation for the rich culinary heritage of the South. Recipes like sweet potato muffins, Carolina bourbon barbecue shrimp, and roasted prime roast with crawfish onion gravy showcase the region’s signature flavors and ingredients. But what truly sets this cookbook apart is its ability to convey the emotional resonance of food, music, and memory.

Stone-Ground Grits: A Recipe for Harmony

One of Smalls’ signature recipes is his stone-ground grits, a dish that embodies the comforting, soulful essence of Southern cooking. By infusing the cooking liquid with flavor from the start, Smalls creates a creamy, buttery masterpiece that’s sure to become a staple in any kitchen.

Stone-Ground Grits Recipe

Serves: 6

INGREDIENTS:

• 2 tablespoons unsalted butter, plus more for serving if desired
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1¾ cups stone-ground white grits

INSTRUCTIONS:

1. Combine stock, butter, oil, salt, and pepper in a heavy-bottomed saucepan and bring to a boil over high heat.
2. Reduce heat to medium and whisk in grits. Bring to a steady boil and cook for 5 minutes.
3. Reduce heat to low, stir well, and cover. Simmer until tender, creamy, and thick, about 15 minutes.
4. Add additional stock if mixture becomes too stiff and dry before grits are cooked through.
5. Serve immediately, topped with more butter if desired.

By following Smalls’ expert guidance, you’ll be well on your way to creating a culinary symphony that will leave your taste buds singing. So go ahead, turn up the volume, and let the harmonious fusion of food and music transport you to a world of Southern comfort and joy.