A whole pineapple was thoughtlessly purchased without a clue of what to do with it. Although, it’s a bit complicated to chop up, it’s a juicy snack or a nice garnish for a rum drink. Chunks of it always sweeten a mean, green stir-fry. When it’s pureed, it sweetens most dessert (try it in Hummingbird Cake with Mascarpone Frosting). After some thought, I decided to challenge myself by making a savory pineapple pizza.
Often when we think of Southern Soul food, we think of mac and cheese, fried chicken, collard greens, and potato salad–to name a few dishes. In reality, it’s about the first animal shot in the morning and served in a stew in the evening. Depending on the size, it’s served in various forms within the next few days. Bellies are salted and cured for preservation (Read: Bacon). Bones, such as poultry backs with little meat, are used for broth. Inners are fried to a crisp or simmered in broth. Fat is rendered into lard for baking or frying. Brains are served in rich root vegetable gratin dishes freshly made with butter, cream or buttermilk (that generation wasn’t lactose-intolerant). Generations ago, our grandparents feasted on wild possums, doves, turtles, squirrels, rabbits and deer. As Craig Samuel, co-owner of Peaches Restaurant in Brooklyn, mentioned, “…it’s the food that kept our grandmothers…[and families] alive…” Read more