Podcasts about southern creole

If you grew up on soul food cooking or grew up in the South, then you already know! Grits are a staple in most Southern homes.    And if you're looking for a fantastic meal that boasts Southern comfort food with an extreme infusion of soul food flavors…   Then this Black folks' Southern shrimp and grits recipe is what you've been searching for! What is Black folks Southern shrimp and grits? Southern shrimp and grits is an African-American dish that has all the creamy, saucy, and seafood goodness with the perfect Southern Creole seasoning to keep things interesting.    It's served over white corn grits laced with the perfect blend of mascarpone cheese. Followed by a creamy sauce infused with smoked paprika and chili powder, this Southern shrimp delicacy offers a variety of flavors that will leave your tastebuds amazed! What you'll learn in this episode: What ethnicity is shrimp and grits? Is shrimp and grits a Southern dish? Is shrimp and grits considered soul food? What state is known for shrimp and grits? Are grits an African-American food? How do you make creamy grits? Links & resources mentioned in the episode: ⁠Black Folks Southern Shrimp And Grits Recipe - https://thesoulfoodpot.com/southern-shrimp-and-grits/ ⁠Episode show notes⁠⁠:  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://thesoulfoodpot.com/podcast/⁠⁠ ⁠⁠ ⁠⁠Podcast featured recipes⁠⁠: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠https://thesoulfoodpot.com/category/soul-food-podcast/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Privacy policy: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠htt⁠ps://thesoulfoodpot.com/privacy-policy/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --------------- ⁠CONNECT with Shaunda Necole & The Soul Food Pot:⁠ ⁠⁠⁠⁠⁠⁠⁠The Soul Food Pot blog⁠⁠⁠⁠⁠⁠⁠⁠: ⁠⁠⁠⁠⁠⁠⁠⁠https://thesoulfoodpot.com⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Follow Shaunda Necole & The Soul Food Pot on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠:⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/shaundanecole/⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Shaunda Necole & The Soul Food Pot cookbooks⁠⁠⁠⁠⁠⁠⁠⁠: ⁠⁠⁠⁠⁠⁠⁠⁠https://shaundanecoleshop.com/collections/soul-food-cookbooks⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Shaunda Necole & The Soul Food Pot seasoning guides⁠⁠⁠⁠⁠⁠⁠⁠: ⁠⁠⁠⁠⁠⁠⁠⁠https://shaundanecoleshop.com/collections/soul-food-seasoning⁠⁠⁠⁠⁠⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thesoulfoodpod/message

It is Thanksgiving 2020 and the Nics have a treat for you! Today’s guest is Southern creole chef Kenneth Temple. Chef Kenneth shares his background and becoming a chef, discusses some of his family traditions and fav recipes, and agrees with Nicole L on what Louisiana city has the best food in the state.Dear listeners, we are so grateful to you and wish everyone a safe and secure holiday.HAPPY THANKSGIVING! Special Guest Chef Kenneth Temple: Kenneth’s Holiday Cookbook Kenneth’s Quick and Simple cornbread recipe. Chef Kenneth’s Contact Info: www.kennethtemple.com Facebook:Kenneth Temple and Hunger Trap Show Twitter:@kennethtemple_ Instagram:@kennethtemple_Resources:The Blooming Phoenix- mental health resources IG: @thebloomingphoenixIntro and Outro Music:Free The Unicorn- Panty Shopping Get in touch with us:Nics At NiteIG: @nics_at_nite

On this next episode of Marti’s Music Kitchen, we have Ken DeRouchie, Musician and Producer. He is also founder of the high-energy, 8-piece Ken DeRouchie Band. These outstanding performers of Funk, Soul and R&B have earned 4 “Muddy Award” nominations and have had three successful radio singles, including “Keep on Walkin’” and “Hangin’ With My Baby.” This year also marks the 5th Annual Ken DeRouchie Band Food Drive “I decided 5 years ago that I wanted to try to do something for the community. The thing that I kind of latched on to was the Oregon Food Bank. I think we got about eighteen hundred pounds of food donated last year, and then we had close to $2500 in donations,” says Ken. “So that, for just the one year, the total came out to something like 12,000 meals.” For over 35 years, Ken has perfected his recipe-making and culinary skills, with a focus on a New Orleans-Style of cooking. On today’s show, we’re making Ken’s Spicy Seafood Corn Chowder, a finely tuned recipe of Southern Creole cooking with a dash of Ken’s Pacific NW Flair. What culinary secrets and song-writing super-powers does Ken have to share? Check out this episode of Marti’s Music Kitchen – and let’s find out! http://www.kdband.net/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall Ken’s spicy seafood corn chowder Ingredients 1 Quart Half & Half 1 Quart Heavy Cream 2 cans of whole kernel corn (or, 6 ears of corn roasted on the grill) 1 can creamed corn 2 sticks of butter 1 cup of flour 2 Poblano or Pasilla Peppers (roasted on the grill) 1 Medium Yellow Onion 5 celery stalks Salt & Pepper to taste 1/3 cup of sugar Chili de Arbol (seasoning) 1 Lb. Raw, peeled and deveined shrimp 2 raw lobster tails 1-2 tablespoons of “Better Than Bouillon Lobster Base” Make sure shrimp is thawed, peeled and deveined. Put in a bowl and store in the fridge until needed. Making the Base Add the half & half and heavy cream to a large pot on medium heat. Add 1-2 Tablespoons of Lobster Base and whisk in. Drain 2 cans of corn (or cut the corn off of the 6 ears) and add to the pot. Add creamed corn to the pot. STIR REGULARLY, I recommend a wire whisk. Add sugar and continue to stir. Add about 1 Tsp. Chili de Arbol and mix well. Add more to your desired heat level. (I personally use a lot more) Continue to stir regularly. Once the pot begins to simmer, reduce heat to low. Roast the peppers on a gas or coal grill. Lightly char all sides of the peppers until you can easily peel them. Once peeled, core and de-seed the pepper and chop into small pieces and add to the pot. Peel and quarter the onion and put it in a blender. Clean and chop each piece of celery into 4 pieces and add to the blender. Add water to the blender and puree for about 20 seconds. Use a tight weave strainer and strain the liquid out of the puree. Take the pulp/puree that is left and add it to the pot. Continue to stir regularly. Making a Roux Melt 2 sticks of butter in a pan over medium heat. Do not let it burn. Once the butter is melted, add 1 cup of flour. Mix until it is smooth and creamy. Constantly mix this so the butter doesn’t burn. Add this mixture to the pot and stir in. Stir for about 2 minutes. This will thicken the liquid into a thick, hearty chowder. Continue to stir regularly. Finalizing Lay the lobster tails on a cutting board with the bottom of the tail facing up. Use a sharp knife to cut a line, top to bottom through the bottom layer of scales. Peel back the shell and scoop out the meat. Cut the tail meat into small pieces. Do not add this until about 5 minutes before you’re ready to eat. Add the Seafood Once everything is mixed and you have the right flavor and thickness you can add the shrimp and lobster. Add the shrimp and lobster 3-5 minutes before you are ready to serve. It cooks very quickly. Don’t put the seafood in too soon or it will become overcooked and rubbery. Serve with warm crusty bread. #MartisMusicKit #MartiMendenhall #MusicAndFoodPodcast

On the next episode of Marti’s Music Kitchen, we’re with Ken DeRouchie, talking about his high-energy, 8-piece Funk, Soul and R&B band, the 5th Annual Ken DeRouchie Band Food Drive, and his delicious and accessible brand of Southern Creole cooking. “I decided 5 years ago that I wanted to try to do something for the community. The thing that I kind of latched on to was the Oregon Food Bank. I think we got about eighteen hundred pounds of food donated last year, and then we had close to $2500 in donations,” says Ken. “So that, for just the one year, the total came out to something like 12,000 meals.” What culinary secrets and song-writing super-powers does Ken have to share? Find out Friday, October 19th, on the next Marti’s Music Kitchen on Oregon Music News.com, Marti Mendenhall.com and all things podcast! http://OregonMusicNews.com http://www.kdband.net/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall

On today's episode Chef Kenneth Temple talks about his hometown of New Orleans and the remarkable food traditions he grew up with. Chef Kenneth runs a personal dining business for sports and entertainment superstars. He has cooked for NFL and NBA players, celebrities, politicians, Grammy award-winning artists, and Hollywood movie producers. His company focuses on delicious food with Creole, Cajun, Southern, and Caribbean influence—it’s something that Kenneth calls “Southern Creole.” If you recognize HIS voice it might be from his 2017 appearance on Food Network’s popular cooking competition show “Chopped”—he was one of the show’s winners during the 2017 season.

Remy Robert rhymes with Amy Snowbear is, among other things, a professional matchmaker at a new startup called Tawkify where you can get hooked up with another human by another human, not an app. There are a lot of layers and nuances to this as you will hear in this conversation but Remy distills the the sum of her knowledge of relationships into this simple admonition Don t be a dick. Apparently just being yourself is enough to win over the right person, if you can find him or her. When she s not hooking people up, Remy s life consists of hanging out with famous chefs like Alon Shaya, translating their prodigious skills into simple enough language to become recipes in a cookbook. Her next cookbook is a Mad Libs inspired culinary adventure. And after that she just might be concocting a book with Chef Kenneth Temple. Chef Kenneth Temple is the recent winner of the prestigious TV cooking show, Chopped. He s been a personal chef to Lil Wayne and other celebrities Lil Wayne likes chicken wings and he s just published a cookbook with 75 of his favorite signature recipes, called Southern Creole. If you re a betting person you could pretty safely bet on Chef Kenneth becoming a big deal celebrity chef and media star. But don t expect him to follow any well worn path. His current cooking show is on Facebook and it s a vast departure for anything you ve seen before. NOLA FAM are charting their own path through the world of Hip Hop. Happy Hour favorites, Moni explains how he has undergone a persona change, inspired by the 1986 Saab Turbo S. He s not kidding. Like the Saab, Moni is nearly invisible, but reliable and fast, and that s how he s come to be called 900. The other half of NOLA FAM used to be known as Q Hefner but is now known as Q The Don. The genesis of these identity change is the imperative of rhyme and while you re betting on Chef Kenneth put a side bet on NOLA FAM. As 900 says, "Things are bubbling." Take a listen to their music on this show, these guys are definitely onto something. Photos at Wayfare by Hope Byrd.

Chef Kenneth Temple gives Ash Said it an exclusive interview before his Essence Fest appearance. He discusses his early years, when he realized his gift and where you can catch him Essence weekend. He also gives advice to the next culinary generation. This is an incredible interview that is full of wisdom and laughs! Web: http://chefkennethtemple.com Follow: @KennethTemple_ About Kenneth Temple: Chef Kenneth C. Temple was born and raised in New Orleans. He's an alumnus of Nicholls State University, with a Bachelor of Science in Culinary Arts from The John Folse Culinary Institute. While in school, he appeared on local news segments with the late Chef Frank Davis on WWLTV Morning News Show in New Orleans and the late Roger Moore on the Roger Moore Show in Baton Rouge, LA. Two years after graduating, Chef Kenneth started Savory LLC., a personal chef and private dining service. His company focuses on delicious food with Creole, Cajun, Southern, and Caribbean cuisine, to which Kenneth calls “Southern Creole.” He has serviced NFL and NBA players, celebrities, politicians, CEO's, Grammy award-winning artists, and Hollywood movie producers. Chef is also a regular at the annual AKA Health Fair, where he does cooking demos of healthy, affordable meals. His involvement in the community also includes Son of a Saint and Pink House, two non-profit programs focusing on male and female mentorship and development in New Orleans. He received a proclamation from the City of New Orleans. He serves as an ambassador of New Orleans in Durban, South Africa. While visiting, he introduced hundreds of South Africans to our local favorites such as: bread pudding with rum sauce, grillades and stone ground cheddar grits, blackened red fish, and chicken and andouille gumbo. Chef Kenneth was the culinary correspondent for Talk Dat NOLA, an online news program highlighting everything positive in New Orleans. Once a month, you can catch him doing food demos at Williams-Sonoma. Chef Kenneth is also working as the Culinary Director for Celebrity Chef Jeff Henderson's nationally syndicated show, Flip My Food. About Ash Brown: ►Website: http://www.ashsaidit.com ►SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ►Instagram: https://www.instagram.com/1loveash ►Facebook: https://www.facebook.com/ashBtv/ ►Twitter: https://twitter.com/1loveAsh ►Blog: http://www.ashsaidit.com/blog ►Pinterest: https://www.pinterest.com/1LoveAsh/ ►Daily Podcast: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ►Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472

Chef Kenneth Temple gives Ash Said it an exclusive interview before his Essence Fest appearance. He discusses his early years, when he realized his gift and where you can catch him Essence weekend. He also gives advice to the next culinary generation. This is an incredible interview that is full of wisdom and laughs! Web: http://chefkennethtemple.com Follow: @KennethTemple_ About Kenneth Temple: Chef Kenneth C. Temple was born and raised in New Orleans. He's an alumnus of Nicholls State University, with a Bachelor of Science in Culinary Arts from The John Folse Culinary Institute. While in school, he appeared on local news segments with the late Chef Frank Davis on WWLTV Morning News Show in New Orleans and the late Roger Moore on the Roger Moore Show in Baton Rouge, LA. Two years after graduating, Chef Kenneth started Savory LLC., a personal chef and private dining service. His company focuses on delicious food with Creole, Cajun, Southern, and Caribbean cuisine, to which Kenneth calls “Southern Creole.” He has serviced NFL and NBA players, celebrities, politicians, CEO's, Grammy award-winning artists, and Hollywood movie producers. Chef is also a regular at the annual AKA Health Fair, where he does cooking demos of healthy, affordable meals. His involvement in the community also includes Son of a Saint and Pink House, two non-profit programs focusing on male and female mentorship and development in New Orleans. He received a proclamation from the City of New Orleans. He serves as an ambassador of New Orleans in Durban, South Africa. While visiting, he introduced hundreds of South Africans to our local favorites such as: bread pudding with rum sauce, grillades and stone ground cheddar grits, blackened red fish, and chicken and andouille gumbo. Chef Kenneth was the culinary correspondent for Talk Dat NOLA, an online news program highlighting everything positive in New Orleans. Once a month, you can catch him doing food demos at Williams-Sonoma. Chef Kenneth is also working as the Culinary Director for Celebrity Chef Jeff Henderson's nationally syndicated show, Flip My Food. About Ash Brown: ►Website: http://www.ashsaidit.com ►SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ►Instagram: https://www.instagram.com/1loveash ►Facebook: https://www.facebook.com/ashBtv/ ►Twitter: https://twitter.com/1loveAsh ►Blog: http://www.ashsaidit.com/blog ►Pinterest: https://www.pinterest.com/1LoveAsh/ ►Daily Podcast: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ►Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472