Here’s my favorite recipe in Toni Tipton-Martin’s excellent and invaluable “Jubilee: Recipes From Two Centuries of African American Cooking” (2019). It’s a remix of one that the chef Nathaniel Burton collected into his 1978 opus, “Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets,” and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith’s 2009 collection of recipes, “B. Smith Cooks Southern-Style.” It’s a dish of smothered pork chops, essentially, made into something glorious and elegant. “The food history of blacks in America has been a story of the food of survival,” she told me in an interview. “We need to start celebrating the food they made at work."
See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 serving (74g) | ||
Recipe Makes: 4 servings | ||
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Calories: 141 | ||
Calories from Fat: 120 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 179.3mg | 6 % | |
Potassium 52.6mg | 1 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.8g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 141
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