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Get your soul power with this soul food

Here’s a lesson on the authentic soul of New York that would make the "Godfather of Soul" James Brown want to jump back and kiss himself. Chef Carl Redding, owner of Amy Ruth’s Restaurant in Harlem, was invited on the “Today” show to share some down-home cooking via the big city. Here are the recipes.Southern Fried ChickenCarl Redding6 servingsHeat the oil in a large skillet on medium heat
/ Source: TODAY

Here’s a lesson on the authentic soul of New York that would make the "Godfather of Soul" James Brown want to jump back and kiss himself. Chef Carl Redding, owner of Amy Ruth’s Restaurant in Harlem, was invited on the “Today” show to share some down-home cooking via the big city. Here are the recipes.





Southern Fried ChickenCarl Redding

6 servings

Heat the oil in a large skillet on medium heat until hot (350º F). Season chicken with salt, pepper, and paprika. Dredge each chicken part in flour. Be sure the oil has reached the ideal temperature of 350ºF. Fry chicken 15 minutes until golden brown (turning occasionally). Remove chicken parts from hot oil and let it drain well on paper towels. Serve hot.

9123488269352915360662vegetable oil3cup3 cups vegetable oilflour1.5cup1-1/2 cups floursalt0.25teaspoon1/4 teaspoon saltblack pepper0.25teaspoon1/4 teaspoon black pepperpaprika0.25teaspoon1/4 teaspoon paprikachicken3.5pound3-1/2 pound chicken, cut into 8 pieces



'My Own Mom’s' Collard GreensCarl Redding

8 to 10 servings

Wash the greens thoroughly, taking out the large stems. Cut leaves into 1/2-inch slices.  Cook the precooked smoked meat pieces in water for 45 minutes before putting the greens in the pot with the meat. Place greens into pot with cooked meat and water.  Add green pepper, garlic, and onions. Cook, stirring occasionally, until the greens are well done, about 2 hours.  Serve hot.

9123488605752693560485 collard greens5bunch5 bunches collard greenssmoked meat44 large pieces smoked meat, precookedgarlic, left whole3clove3 cloves garlic, left wholeonions22 onions, medium bell pepper0.5gram1/2 green bell pepperSalt and pepper to taste

Shameka Harris’ Candied YamsCarl Redding

Peel and cut yams into quarters. Boil yams in water, covered until tender (30 to 45 minutes). Drain and cool slightly. Place yams in long shallow baking dish. Sprinkle with salt, sugar, nutmeg and cinnamon.  Cut and distribute butter over surface of yams. Pour in water. Bake in a preheated 375ºF oven for approximately 45 minutes.

9123488605752693560485yams66 yams, largenutmeg0.5teaspoon1/2 teaspoon nutmeg, groundcinnamon1teaspoon1 teaspoon cinnamon, groundbutter1stick1 stick butterwater0.5cup1/2 cup watersugar0.75cup3/4 cup sugarsalt0.25teaspoon1/4 teaspoon salt



                                                      



Leola’s Red Velvet CakeCarl Redding

Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 2, 10-inch greased pans for 30 minutes at 350°F.

9123488604912693526560shortening0.5cup1/2 cup shorteningsugar1.5cup1-1/2 cups sugareggs22 eggscocoa2tablespoon2 tablespoons cocoared food coloring1.5ounce1-1/2 ounces red food coloringsalt1teaspoon1 teaspoon saltflour2.5cup2-1/2 cups flourvanilla1teaspoon1 teaspoon vanillabuttermilk1cup1 cup buttermilksoda1teaspoon1 teaspoon sodavinegar1tablespoon1 tablespoon vinegar