So many memories are attached to food. Think back on your childhood, and you most assuredly have some distinct fondness for a particular dish. When Malik Ali of South suggested that he bring his mom, Adrianne, back for a class near Mother’s Day so that can share some of his memories, we were all about it!Being the eldest child in his family, Malik spent countless hours in the kitchen with Mama Ali. He often held it over his younger siblings’ heads, bragging that he had tried the food before any of them even saw it on their plates. Typical big brother stuff, but after seeing her work, there is no wonder that this position was an enviable one.

Kicking off the night was Mom’s Fried Chicken. Malik explains that they marinated the chicken strips with buttermilk, flour and seasoning before dredging the coated chicken through more seasoned flour. This is similar to the double coating process, just without the need to go dry-wet-dry immediately before frying the chicken. Accompanying the crispy chicken was mashed red bliss potatoes. After boiling the cut up potatoes with the skins on, they added a generous amount of butter and heavy cream before roughly mashing the potatoes. The finishing touches? A drizzle of honey hot sauce (Crystal brand preferred!) and red pepper-corn relish.

One of those aforementioned memories for Malik were the one-pot meals his mom used to do. On this night, he braised oxtails with loads of chopped vegetables and rice. Offering some contrast in texture, he topped the dish with cornbread croutons.

The last savory course featured seared scallops with smoked turkey collards and sweet potato grits. Grits, a southern staple, recently sparked a debate of whether or not to add sugar. Nowhere in this argument’s orbit were sweet potatoes. Yet, here we have them. Malik wanted to add his touch to this traditionally straightforward accompaniment, and he has generously provided his recipe!

Sweet Potato Grits

5  cups dry stone ground grits
6 cups milk
6 cups water
1 cup of unsalted butter (2 sticks)
Heavy pinch of salt
5 chopped, peeled sweet potatoes
8 oz maple syrup
2 tablespoons vanilla extract

Instructions:

1. Add sweet potatoes to a pot and fill pot with water to 2 inches above the potatoes.
2. Boil potatoes until fork tender.
3. While potatoes are boiling, bring milk, water, and salt to a brisk boil.
4. Slowly add in grits, stirring them as you do. Once all the grits are added, reduce to a simmer.
5. Stir often as to keep the grits at the bottom from overcooking.
6. Put the boiled sweet potatoes into a blender along with the syrup and vanilla. Puree this mixture until the starchy elements of the potato are minimal. Pass through a sieve if you have to.
7. Fold the sweet potatoes into the pot with the grits and continue stirring until you have a creamy texture.

Growing up with a ton of kids in the house, you would think there would not be much left over in the cupboard. Somehow, there was always some bread laying around. Adrianne would save some in the freezer and once there was too much in there, it served as the base for her bread pudding. This being Malik’s favorite dessert that his mom would make, it was only right that he continue producing it. To go along with the brioche they broke up at the start of class, the mother-son duo added in fresh strawberries, a ton of cream and eggs. Mixing this together, packing it into a hotel pan and dusting it with sugar to ensure crunchy edges, dessert went into the oven. One would think that should be sufficient for a decadent treat but alas, Malik finished the plate with homemade strawberry shortcake crumble (a’la a certain strawberry frozen treat) and whipped cream.

As excited as everyone was for each course, plenty of guests requested second servings and takeaways – an obvious compliment to the chefs. We can’t wait to see Malik and Adrianne in June. There are promises of Adrianne’s unbeatable mac ‘n cheese. May the masses rejoice.