Super Soul Food 100+ Modern Twists on Comfort Food Classics “Rosie is my go-to when it comes to recipes.” —ANGIE THOMAS, #1 New York Times–bestselling author of The Hate U Give and On the Come Up ROSIE MAYES is the author of I Heart Soul Food: 100 Southern Comfort Food Favorites, as well as the creator of the blog and YouTube channel I Heart Recipes (IHeartRecipes.com). She learned to cook from her family, and started her YouTube channel in 2009 while working twelve-hour days as a certified nursing assistant. Her platform grew quickly, and in 2014 she quit her day job to devote herself to I Heart Recipes. She recently created RosaMae Seasonings, a luxury soul food brand focused on seasoning blends. If you heart soul food, you’ll love this collection of revved-up recipes from the popular creator of I Heart Recipes. Rosie Mayes’s followers (whom she affectionately calls “cousins”) and soul food fans everywhere embraced the delicious, easy recipes in I Heart Soul Food—and there’s more where that came from! Here, Rosie shares new twists on comfort food dishes, starting with traditional Southern and Creole favorites and amping them up with her own “special sauce.” Recipes include: w Waffle Fried Chicken w Southern Baked Macaroni and Cheese Casserole w Seafood Boil with Creole Garlic Sauce w Spicy Catfish and Oyster Po’boys w Philly Cheesesteak Lasagna w Jamaican Oxtails w Red Velvet Biscuits w Cherries and Cream Funnel Cakes w Grown Folks Peach Sweet Tea This is Rosie at her best, putting satisfying and decadent spins on soul food classics destined to become favorites in your household. US $27.00 / $27.00 CAN Cooking R O SIE MA YES US $27.00 / $27.00 CAN ISBN: 978-1-63217-423-9 Super Sou l F ood ROSIE MAYES M IC HAE L K AR TE S “I am so amazed by Rosie’s gift for making simple ingredients into com- plex, delicious meals. And what makes Rosie even more incredible is that she spells out every step so you cannot go wrong. People will believe that you are a master chef!” —Lexi Allen, gospel singer, producer, actress, comedian, and television personality “Rosie has hit it out of the ballpark yet again! She’s really brilliant when it comes to creating seasoning blends and recipes that are easy to follow.” —Shayla Cowan, film and television producer Super Soul Food with Cousin RosieSUPER SOUL F OOD WITH C OUSIN ROSIE 30 Red Velvet Waffles I like red velvet everything and my son does too (see my Red Velvet Biscuits on page 95), so I went ahead and made waffles with red velvet batter. These fluffy, chocolatey waffles are festive for holidays, like Christmas and Valentine’s Day, but they’re also great for non-holidays. I’ll pull out the waffle iron and make them on a random Sunday when I’m feeling extra. You can also change their color with a different food dye to make the waffles for other occasions. MAKES 6 SERVINGS 2 cups all-purpose flour ¼ cup sugar 3 tablespoons unsweetened cocoa powder 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon kosher salt ½ teaspoon ground nutmeg 1½ cups buttermilk ½ cup vegetable oil 2 large eggs 2 teaspoons vanilla extract 2 teaspoons red food coloring 1 teaspoon distilled white vinegar Nonstick cooking spray For topping (optional): Southern Fried Cinnamon Apples (page 34) Fresh fruit and whipped cream Pure maple syrup w In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda, salt, and nutmeg. Whisk until well combined. Add the buttermilk, oil, and eggs, and whisk until well combined. Then add the vanilla, food coloring, and vinegar. Whisk the batter until smooth. w Preheat a waffle iron until hot. Spray the waffle iron with nonstick cooking spray. Pour about ½ cup of the batter (check your waffle iron’s instructions) onto the iron, and cook until the outer edges are nice and crisp, 5 to 6 minutes. Every waffle iron is different, but many have a light that indicates when the waffle is done. Transfer the waffles to a wire rack to cool for about a minute or so. Repeat until there is no more batter. Serve the waffles with the desired toppings.45 Rise and Grind Waffle Fried Chicken My family has been eating chicken and waffles way before it became popular. My grandma was the genius behind this. Grandma was the head cook at a nursing home back in the day. One evening, they were supposed to make fried chicken. However, they were short on flour. My grandma, wonderful cook that she was, quickly thought up a new recipe: “waffle fried chicken.” She replaced the missing flour with waffle mix, and everyone loved it. This dish became a family favorite. Today, everyone in my family has their own twist, but of course I make it the best! Let me show you how it’s done! MAKES 6 TO 8 SERVINGS For the brine: 8 cups cold water ¼ cup sugar 2 tablespoons kosher salt For the chicken: 2 pounds chicken wings, cleaned (see Cleaning Poultry 101 on page 140) and separated into flats and drumettes ½ cup hot sauce 2 teaspoons seasoning salt 1 teaspoon ground black pepper ½ teaspoon cayenne pepper 1½ cups waffle mix ½ cup self-rising flour 2½ cups vegetable oil, for deep-frying Maple syrup and hot sauce, for serving (optional) w In a large mixing bowl, combine all the brine ingredients, stirring until the sugar and salt dissolve. Place the chicken in a separate large bowl, then pour the brine all over it. Cover the bowl and refrigerate for 6 to 8 hours or overnight, then drain. Once you drain the brine, don’t rinse the wings. w Pour the hot sauce all over the chicken and toss to coat. Next, sprinkle the chicken with the seasoning salt, black pepper, and cayenne. Toss to coat. w In a large paper or plastic bag, combine the waffle mix and flour and shake the bag until they are well incorporated. FAN FAVE! CONTINUED59 W anna Be St artin’ Somethin’ Cajun Blooming Onions These are like the Bloomin’ Onion from Outback Steakhouse but much cheaper and I get to flavor them the way I want—with Cajun seasoning. They’re fun to serve for movie nights and game days. Put sweet onions on your grocery list; they are larger and milder than a regular yellow onion. We are known for Walla Walla sweets out here in the Pacific Northwest, but any sweet onion will do. If you can’t find them, then a yellow onion soaked in ice water for fifteen minutes will do just fine. You probably already have the other ingredients to make this recipe. I use regular-size onions because I have no idea where Outback gets those steroid onions. How do they get so big? MAKES 6 SERVINGS For the sauce: 3/4 cup mayonnaise ½ cup sour cream 4½ tablespoons ketchup 4½ tablespoons creamy horseradish 2 tablespoons Dijon mustard 2 teaspoons freshly squeezed lemon juice 2 teaspoons Cajun seasoning 1½ teaspoons paprika 1 teaspoon Tabasco or your choice of hot sauce For the onions: 2 large eggs 1 cup whole milk 2 cups all-purpose flour 2½ teaspoons Cajun seasoning 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons seasoning salt 1 teaspoon ground black pepper 3 medium sweet onions Vegetable oil (I use corn oil), for deep- frying w First, make the sauce. In a small bowl, combine all the sauce ingredients and stir until well combined. Set aside. w Next, in a large mixing bowl, whisk the eggs and milk. In a separate large mixing bowl, combine the flour, Cajun seasoning, garlic powder, onion powder, seasoning salt, and pepper. Whisk until well combined, then set to the side. w To prepare the onions, peel them and trim off the tops. Hold an onion trimmed side down. Starting from the top, make a vertical cut through the center three-fourths of the way down to keep the bottom intact. Repeat all around the top every ¼ inch or so to create the blooming onion “petals.” Do the same to the remaining onions. CONTINUEDNext >