Cast Member's Favorite Recipes

Monday, December 21, 2015

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If you think the cast of TV’s Soul Food are talented actors, wait until you taste what they can do in the kitchen!

Try these tasty recipes and “break a leg” in your kitchen too!

Nicole Ari Parker: Pan Roasted Chicken with Potatoes & Carrots


2 Chicken Breasts (Bone-in, Skin-on, Cut in Half)
2 Chicken Thighs (Bone-in, Skin-on)
1 pound Tri-color New Potatoes (Halved)
3 Sprigs Thyme
8 ounces White Wine
4 tablespoons Butter
2 preserved Lemons
Extra-Virgin Olive Oil
Salt and Freshly Ground Black Pepper

For the Carrots:

6 large Carrots (Peeled and Sliced on a Bias)
Extra-Virgin Olive Oil
Salt and Freshly Ground Black Pepper
Parsley (Roughly Chopped, To Serve)

Recipe Directions:

Preheat the oven to 400 degrees,

Season chicken with salt and pepper and cook skin-side down until seared in a large oven proof saute pan in olive oil over medium high heat. This should take about 4 minutes.

Flip chicken and brown on the other side.

Then toss in the potatoes and thyme and cook for 2 to 3 more minutes.

Add white wine, butter, and lemons and stir to deglaze. Those lemons are Nicole Ari Parker’s secret ingredient and the thing she said was the key to the dish. If you can’t find preserved lemons or don’t have them on hand, I’m sure lemon juice and zest would work in a pinch.

Put the pan in the oven for about 17 to 20 minutes, until the internal temperature of the chicken reaches 160 degrees.

Meanwhile, make the sauteed carrots. Season carrots with salt and pepper and toss them in a large saute pan over medium heat with 2 tablespoons of oil. Cook until tender, stirring occasionally, about 5 to 7 minutes.

Remove carrots from heat and top them with parsley.

Serve chicken and potatoes alongside the carrots.

Nicole Ari Parker: Pupusas with Spicy Slaw Recipe


2 cups Masa Harina
pinch of Salt
1 1/4 cups Warm Water (plus more as needed)
4 tablespoons Vegetable Shortening
1 cup Grated Cheese (Queso Fresco; Cotija or Jack)
Extra Virgin Olive Oil
Spicy Slaw (Curtido) Ingredients
1/2 head Green Cabbage; shredded
1 large Carrot; grated
1 Red Onion; thinly sliced
1/2 cup Apple Cider Vinegar
1/4 cup Water
1 teaspoon Salt
1 tablespoon Brown Sugar
1 teaspoon Dried Oregano; toasted in a dry pan (until smoking)
2 Serrano Chilies; sliced thin


Mix together water, shortening, Masa Harina, and salt. Then knead on a floured surface into a smooth moist dough. Let stand for 10 minutes. You can adjust with water if you need to. The dough should be tacky, but not sticky.

Scoop golf ball-sized pieces of dough into a tortilla press. Alternatively, you could flatten it with your hands. Whichever way you choose, make sure it forms a 4 inch disk.

Add fillings into the pupusa and then top with another pupusa. Press the edges together to form the dough around the fillings. Repeat with the rest of the dough.

Cook on a skillet at medium high for 2 to 3 minutes per side until they’re golden brown.

Mix together slaw in a bowl and serve slaw alongside the pupusas.

Boris Kodjoe: Chicken Schnitzel Recipe


6 Boneless Chicken Thighs (Flattened To 1 Inch Thickness, Skin On)
2 Cups Panko Bread Crumbs
3 Eggs
2 Cups Flour
Olive Oil

For the Crunchy Granny Smith Apple Salad:

2 Cups Granny Smith Apples (Sliced Thinly)
1/2 Teaspoon Dijon Mustard
2 Tablespoons Fresh Lemon Juice
4 Tablespoons Olive Oil
2 Cups Arugula
Black Pepper
Sea Salt

For the Browned Butter Mashed Potatoes:

2 pounds Russet Potatoes (peeled and cut into 2-inch cubes)
8 tablespoons Unsalted Butter (put into Tablespoon-sized pieces)
1/2 cup Whole Milk
1/4 cup Parmigiano-Reggiano (freshly grated)


For the Chicken Schnitzel, start by preheating the oven to 250 degrees.

Put enough olive oil in a large oven-safe frying pan to be about a 1/4 inch deep and bring to medium-high heat.

Place the panko, eggs, and flour into three separate shallow dishes. Season all three and stir the eggs to be smooth.

Then season the chicken. Dredge chicken in flour, eggs, and bread crumbs.

Fry chicken until golden brown on each side, about 2 to 3 minutes.

Drain oil from the skillet and put the chicken in the skillet for about 30 minutes or until the chicken reaches an internal temperature of 165 degrees.

For the Browned Butter Mashed Potatoes, cover potatoes in a large pot with cold water and season with salt. Bring to a boil, then reduce heat to a simmer and cook for 25 minutes or until potatoes are fork tender. Then drain and return to pot.

Heat butter in a skillet until it foams and whisk as brown bits begin to form. Then pour it over potatoes and mash them together.

Finally, stir in the milk and Parmesan until combined. Michael Symon and Mario Batali believe that Parmigiano-Reggiano is the undisputed king of cheeses, but I think this recipe would be just as good with some cheddar.

For the Crunchy Granny Smith Apple Salad, stir together the mustard, olive oil, and lemon juice in a small bowl and season well with salt and pepper. In a large bowl, toss the arugula and apples with the dressing.

To serve, place the Crunchy Granny Apple Salad on top of the Chicken Schnitzel on a plate and serve alongside the Browned Butter Mashed Potatoes.

Rockmond Dunbar’s Collard Greens 


8-9 bundles of organic kale and collard greens. (more collard than kale; a 3-1 ratio of collard to kale)
2 medium sized white onions
7- 34oz boxes of BEEF BROTH (the ones that come in a rectangular shaped box, such as Swanson or any brand found in the soup aisle)
1- package of Garlic cloves (already peeled)
2- packages of ham hocks or ham shanks. (Usually 2-3 come in each package; the bigger, the better.)
Cumin (seasoning)
Kosher Salt
Ground pepper


Lay collard greens on top of each other, (no more then 4 at a time) roll and then cut in half with a knife.

Cut even smaller if you have large leaves.

Cook on medium heat until done, obtaining as much bacon grease as possible.

Add the broth to the stock pot and bring to a boil.

Now add the 1/2 of the chopped onion, ham hock, pepper and salt to taste.

Let mixture boil for 10 minutes.

Add the collard greens, kale, garlic, cumin other half of the onions and more salt and pepper to taste if desired to the stock pot.

Rapidly boil for 45 minutes.

Reduce heat and let simmer for 4-6 hours.