Hoe Cakes and Pulled Pork

Some of the greatest food ever served in our country was prepared by black and brown women and men. Men and women who held reverence for food born of long history, generational sharing, and a love for the earth that gives what we need to support our life, and the life of our family.

It should be no surprise that some of the greatest recipes of our time were the creations of black and brown women and men who, until recently, prepared these amazing dishes and served this amazing food while living in slavery.

Even as a young chef, it didn't take me long to understand that the struggles I experienced trying to advance my craft, while working in an emotionally and physically difficult environment, informed the depth of the dishes I created.

Considering the advantage I've had as a white male, it now makes supreme sense to me why the recipes of so many black and brown chefs are so deeply stunning.

I am both pleased and proud to have purchased the cookbook Toques in Black featuring some of the greatest black and brown chefs in America, many of whom I am deeply proud to call my friends. With all of the other craziness going on, I felt it was worth making a point to cook from this book not only this month, but for weeks and months to come.

Please join me as I take a journey through other peoples recipes, and do my very best to honor their impact on the food world that many of us often take for granted.

Chef Chris Scott’s Hoe Cakes

Ingredients

1 cup all-purpose flour

1 cup corn meal

1 teaspoon salt

1 teaspoon baking soda

2 whole eggs

1-1/2 cups buttermilk

2 tablespoons oil

Steps

1. Combine the dry ingredients in a mixing bowl, then add the eggs and buttermilk. Stir until just combined.

2. Heat a cast iron skillet over medium heat.

3. Add about 2 tablespoons blended oil.

4. Work in small batches, add about I tablespoon of the Hoe Cake batter for each small pancake.

5. Cook until the edges set and bubbles form on the surface. Flip and cook another 20 seconds.

6. For larger cakes (like mine in the video) cook one minute.

7. Remove and place on a warm serving dish to keep warm. Repeat until all the batter is used.

8. Top with pulled pork, then garnish with piccalilli

For the pulled pork – BUY THE BOOK!



Toques in Black

@2019 The Chef’s Connection