The Food & Drink Issue: Soul Food

By PW Staff
Add Comment Add Comment | Comments: 1 | Posted Feb. 14, 2012

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1/2 cup almond meal

Preheat oven to 350 degrees and bring a pot of water to a boil with a generous pinch of salt. Place vegan spread in an oven-proof Dutch oven over medium heat. As the spread melts, stir in flour, vegan cheese and almond milk. Whisk into a smooth paste. Season to taste with sea salt then whisk in garlic powder, paprika, turmeric, and black pepper to taste. Whisk very well. While the sauce cooks and when the water boils, cook macaroni until about 80 percent done. Stir pasta into sauce, mixing gently to coat evenly. In a small saucepan, melt vegan spread and mix in bread crumbs and almond meal. Top the macaroni mixture with the bread crumb mixture and bake for 30 to 35 minutes, until the cheese is bubbling and the topping is browned.

Soulful Spirits: What to Drink When You're Pining for the Hard Stuff

By Nicole Finkbiner

There’s only one thing to drink while downing soul food: ice cold sweet tea. But we know you’re a goddamn lush. So we asked a few joints around town about the hard stuff that typically gets ordered to help wash down all their hearty eats.

FM 423, Percy Street Barbecue
900 South St. 215.625.8510.

Percy Street Barbecue manager Paul Strubeck says this sweet, no-frills cocktail is their most popular. Combining two Southern favorites (peach juice and sweet tea) with the brawn of Tito’s Handmade Vodka, the drink serves as a perfect contrast to the hearty, beef-centric menu. “It’s a good pallet cleanser,” Strubeck says. “With the sweet tea, it cuts through all the smoke and heaviness of our meats.”

Elena’s Soul, Elena’s Soul Showcase Lounge & Cafe
4912 Baltimore Ave. 215.724.3043.

Manager Dwayne Foy describes Elena Soul Lounge’s eponymous/signature cocktail as “smooth but also kinda of sweet.” A blend of Absolut Citron, peach schnapps and triple sec with orange juice, pineapple and a splash of grenadine, it’s a big hit with the ladies.

Daddy Long Legg’s Lemonade, Warmdaddy’s
1400 S. Columbus Blvd. 215.462.2000.

Warmdaddy’s manager Bobby Torrez says Daddy Long Legg’s Lemonade has been a menu staple since day one. “It has a smooth Southern tang that brings you back to the old days in the country,” says bartender Ryan Mitch. Like other Warmdaddy’s signature cocktails, it’s served in a mason jar, and this country-style lemonade is reminiscent of the kind your momma used to make, but with a mature edge—Southern Comfort, and a “healthy portion” of Bulleit Bourbon.

Tropical Blend Ice Tea/Grown Folks Ice Tea, Ms. Tootsie’s Bar & Lounge
1312 South St. 215.731.9045.

Ms. Tootsie’s award-winning cold Tropical Blend Iced Tea has become quite the hot commodity. Made with 13 top-secret ingredients, served in a goblet-like glass and garnished with watermelon, “People call from all over and want to order it in bulk,” says owner KeVen Parker. The restaurant even sells it in a large container for customers to take home. “It’s very refreshing and relaxing and goes great with any Southern food.” For those of age, there’s also the Grown Folks Iced Tea, a tastier alternative to your traditional Long Island. Just don’t be fooled by the fruitiness—with six different liquors, it’ll definitely sneak up on ya. “It’s one of those drinks where you’re hanging out of your chair before you know it,” Parker laughs.

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1. nathaniel f paynejr said... on Mar 3, 2012 at 08:13AM

“Bravo Leah good stuff!!”


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