Fried Chicken & Corn Pudding

When Mrs. Wilkes opened a small Savannah, Georgia boarding house way back in 1943, there was no way she could have possibly known that same establishment would be operating nearly 67 years later. It has been a long and storied journey for the “Queen of Home Cooking.” During those many years of serving fried chicken and legendary Southern hospitality, Mrs. Wilkes has fed more folks than anyone dares to guess.

One of my favorite cookbooks is written by southern food guru and writer, John T. Edge, who has capture many of her classic recipes for future generations to savor in “Mrs. Wilkes’ Boardinghouse Cookbook”. This book combines recipes and memories of the 95 year-old matriarch of a true Southern culinary landmark.

Visitors to Mrs. Wilkes’ Boarding House are seated family-style at oversized oak tables covered with an array of country cooking - soft whorls of mashed sweet potatoes, black-eyed peas swimming in potlikker, creamed Irish potatoes spiked with mustard, collard greens, squash casserole, creamed corn, stewed okra; and platter after platter of crusty fried chicken, chicken and dumplings, and rosy, country-cured ham. And Mrs. Wilkes would give grace before anyone touched the first bite. After all, she would say, “your belly is about to have a religious experience!” The fried chicken is especially heavenly. “If the Colonel made it so good” joked Mrs. Wilkes, “he would have been made a general.”

If you wish to enjoy a mid-day meal at Mrs. Wilkes’ Boardinghouse, I suggest you get there early. Reservations are not accepted and the lines at noon can sometimes extend a block or so down the street. Although they do virtually no advertising and there is no visible signage out front, this place is not exactly a big secret any more. But believe me, it is well worth the journey to and a brief 15-30 minute wait under the shady live oaks that line the sidewalk. The restaurant, located in Savannah’s historic district, is open Monday - Friday for breakfast and lunch. Call them at 912 232-5997 or visit Mrs. Wilkes online at www.mrswilkes.com ~ dress is casual.

Yesterday, I prepared two of my favorite dishes from this renown Southern culinary restaurant and here there are...

Mrs. Wilkes’ Fried Chicken
from Mrs. Wilkes' Boardinghouse Cookbook

Ingredients:
1 (2½ -pound) fryer, cut up
Salt and pepper
2 tablespoons evaporated milk
2 tablespoons water
All-purpose flour
Vegetable oil

Sprinkle the fryer with salt and pepper. Pour the milk and water over the fryer and marinate for about 10 minutes. Dip in a bowl of all-purpose flour. Shake off the excess flour. Heat oil to 300 degree F and deep-fry or heat oil to medium and panfry the chicken. Make sure the chicken is covered with oil at all times. Fry until golden brown.

Serves 4 to 6

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Mrs. Wilkes' Corn Pudding
from Mrs. Wilkes' Boardinghouse Cookbook

Ingredients:
1 lb can cream style corn
1 tablespoon sugar
1 teaspoon salt
2 tablespoons flour
3 eggs, well beaten
2 tablespoons melted butter
1 cup milk

Mix in order given, pour into well greased casserole. Bake at 350 degree F for 1 hour.

Serves 6 to 8

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George’s notes:

• In 1943, Mrs. Wilkes bought a nondescript turn-of-the-century boardinghouse with a modest goal: to make a living by offering comfortable lodging and southern home cooking served family style in the downstairs dining room. Her reputation was strong and business brisk from the beginning, but it was the coverage in Esquire and the New York Times, and a profile on David Brinkley's evening news that brought southern food lovers from all over the world to her doorstep.
• The line now snakes out the front door and onto the street, where along with the locals and visitors, it is not uncommon to find former President Jimmy Carter or Alton Brown, among other familiar faces, waiting for their turn at Mrs. Wilkes' table.
• Mrs. Wilkes's Boarding House is one of those "1,000 Places To See Before You Die" kind of places.
• One diner's instructions on how to find Mrs. Wilkes': "Walk along West Jones Street until you smell fried chicken."
• The two photographs were taken several years ago when I stopped by Mrs. Wilkes for lunch. I might add, it was one of the best meals I have ever eaten.

Sweet Potato Soufflé...

Another side dish on a Southern Thanksgiving table is some type of sweet potato. This delectable dish is neither a soufflé nor a mousse, but its consistency gives the impression of both. My mom, Twomama to her grandchildren, has been making this casserole as along as I have a memory. None of our holiday dinners would be complete without her sweet potatoes. What makes her soufflé so good is the pecan topping. Try it and I'm sure it will become your family’s new tradition!



Twomama’s Sweet Potato Soufflé

Ingredients:
3 cups cooked mashed sweet potatoes
½ teaspoon vanilla extract
½ cup butter, melted
1 cup sugar
2 eggs, beaten
½ cup milk

Topping:
1 cup brown sugar
½ cup flour
½ cup butter cut in small pieces
1 cup pecans, coarsely chopped

In a large bowl, beat together the first six ingredients, and then pour into a lightly greased 9 x 13 inch glass baking dish.

In a food processor fitted with the steel blade, combine the topping ingredients until crumbly. Sprinkle the topping over the sweet potato mixture.

Bake in a preheated oven at 350 degrees F for 45 to 50 minutes, or until browned and bubbly.

Serves 6

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George’s notes:

• I have prepare mom’s recipe in individual ramekins and served it as a dessert. That’s why I gave it a dessert lable.
• Sweet potatoes are a Native American plant that was the main source of nourishment for early homesteaders and for soldiers during the Revolutionary War.
• Sweet potatoes are among the most nutritious foods in the vegetable kingdom. They are packed with calcium, potassium, and vitamins A and C. This is why nutritionists called them the "vegetable indispensable."

Moelleux au Chocolat... chocolate lava cake

Moelleux au Chocolat… This French classic chocolate lava cake recipe is without a doubt irresistible. Its perfect liquid center literally melts in your mouth. Easy to make in individual ramekins or small soufflé cups.


Hot Lava Chocolate Cake

Ingredients:
½ stick butter to grease soufflé cups
¼ cup granular sugar, for coating soufflé cups

1¼ cups plus 1 tablespoon (2 sticks plus 5 tablespoons) unsalted butter
2 large egg yolks
5 large eggs
10.5 ounces high-quality bittersweet baking chocolate
1 tablespoon Godiva chocolate liqueur
2¾ cups confectioners' sugar, plus extra for dusting
1¼ cups all-purpose flour

Garnish: fresh berries and vanilla ice cream

Preheat oven to 350 degrees F. Generously butter and coat with sugar six individual 8-ounce soufflé cups. Place egg yolks and whole eggs in a mixing bowl. Melt chocolate and butter in a double boiler, then add chocolate liqueur.

Beat eggs on low speed for approximately 2 minutes while pouring melted chocolate into mixture. Place confectioners' sugar and flour into a sieve, and sift into egg and chocolate mixture. Mix on high speed for 90 seconds. Use a rubber spatula to pour cake mixture into coated soufflé cups up to the crease on the rim.

Bake 20-25 minutes. The cake is ready when it doesn't stick to your finger when touched on top. Remove from oven and place serving plate on top of cup. When flipped, cake should slide out onto plate.

Sprinkle with confectioners' sugar, add a few fresh berries, and serve with a scoop of vanilla ice cream.

Moelleux au Chocolat translates softness in chocolate!