Tasting History: Celebrating Juneteenth with Two Fried Chicken Recipes
In a delightful Saturday special episode of Tasting History, host Max Miller welcomes Chef Kiki from Chef Kiki's Kitchen, marking a significant moment as this is the first time he has hosted a guest in his kitchen. Together, they explore two distinct recipes for fried chicken, one being a modern interpretation by Chef Kiki and the other inspired by the 1911 cookbook Good Things to Eat, authored by Rufus Estes, an early African-American celebrity chef.
The episode is particularly special as it coincides with Juneteenth—a holiday commemorating the emancipation of enslaved African Americans in the United States. On June 19, 1865, Union Army General Gordon Granger announced the end of slavery in Texas, and this moment is recognized across the nation. Miller expresses his desire to honor this historic occasion through the lens of culinary history, culminating in the preparation of fried chicken.
The featured recipe from Rufus Estes entails cutting up two chickens and immersing them in a marinade of butter, flour, vinegar, and an array of vegetables, including parsley, green onions, and carrots. This marinade is then followed by frying the chicken to a crispy, golden brown. Chef Kiki offers her insight into the differences between the historical recipe and her modern approach, sharing details about her own buttermilk brine with hot sauce and a blend of spices, including a well-known Creole seasoning called Tony's.
As they delve into the cooking process, Miller and Kiki discuss the nuances of properly coating the chicken and the importance of not overcrowding the frying pan to achieve the perfect level of crispness. The chemistry of fried chicken is humorously addressed, with Kiki playfully cautioning about the spiciness of her chosen seasoning blend.
While the chicken cooks, Miller takes a moment to reflect on the life of Rufus Estes, detailing his background as a formerly enslaved person who rose to prominence in the culinary world. His journey began in Murray County, Tennessee, and culminated in Chicago, where he became renowned for his exceptional cooking, serving notable figures including U.S. Presidents. Not only did Estes contribute to the culinary field, but he also published his cookbook—an important historical milestone as the first cookbook by a black chef.
Finally, after the cooking process, the moment everyone has been waiting for arrives: a taste test of both chicken recipes. Kiki and Miller dive into the tasting, beginning with Rufus Estes' fried chicken. While the flavor is pleasant, both hosts note that the impact of the marinade does not quite shine through. When they try Chef Kiki's version, reactions are filled with enthusiasm and praise, underlining the differences in style and flavor.
Wrapping up the episode, Miller invites viewers to explore more of Chef Kiki's culinary creations through her website and social media. The episode not only serves as a cooking demonstration but also as a celebration of African-American culinary history, highlighting the significance of their traditions in American culture. As Miller closes, he immerses himself in the flavors of both fried chicken versions, reinforcing the idea that cooking—much like history—can bring people together for a shared experience of joy and discovery.
Part 1/7:
Tasting History: Celebrating Juneteenth with Two Fried Chicken Recipes
In a delightful Saturday special episode of Tasting History, host Max Miller welcomes Chef Kiki from Chef Kiki's Kitchen, marking a significant moment as this is the first time he has hosted a guest in his kitchen. Together, they explore two distinct recipes for fried chicken, one being a modern interpretation by Chef Kiki and the other inspired by the 1911 cookbook Good Things to Eat, authored by Rufus Estes, an early African-American celebrity chef.
The Significance of Juneteenth
Part 2/7:
The episode is particularly special as it coincides with Juneteenth—a holiday commemorating the emancipation of enslaved African Americans in the United States. On June 19, 1865, Union Army General Gordon Granger announced the end of slavery in Texas, and this moment is recognized across the nation. Miller expresses his desire to honor this historic occasion through the lens of culinary history, culminating in the preparation of fried chicken.
Exploring Rufus Estes' Recipe
Part 3/7:
The featured recipe from Rufus Estes entails cutting up two chickens and immersing them in a marinade of butter, flour, vinegar, and an array of vegetables, including parsley, green onions, and carrots. This marinade is then followed by frying the chicken to a crispy, golden brown. Chef Kiki offers her insight into the differences between the historical recipe and her modern approach, sharing details about her own buttermilk brine with hot sauce and a blend of spices, including a well-known Creole seasoning called Tony's.
Cooking Techniques and Challenges
Part 4/7:
As they delve into the cooking process, Miller and Kiki discuss the nuances of properly coating the chicken and the importance of not overcrowding the frying pan to achieve the perfect level of crispness. The chemistry of fried chicken is humorously addressed, with Kiki playfully cautioning about the spiciness of her chosen seasoning blend.
The Legacy of Rufus Estes
Part 5/7:
While the chicken cooks, Miller takes a moment to reflect on the life of Rufus Estes, detailing his background as a formerly enslaved person who rose to prominence in the culinary world. His journey began in Murray County, Tennessee, and culminated in Chicago, where he became renowned for his exceptional cooking, serving notable figures including U.S. Presidents. Not only did Estes contribute to the culinary field, but he also published his cookbook—an important historical milestone as the first cookbook by a black chef.
A Taste Test
Part 6/7:
Finally, after the cooking process, the moment everyone has been waiting for arrives: a taste test of both chicken recipes. Kiki and Miller dive into the tasting, beginning with Rufus Estes' fried chicken. While the flavor is pleasant, both hosts note that the impact of the marinade does not quite shine through. When they try Chef Kiki's version, reactions are filled with enthusiasm and praise, underlining the differences in style and flavor.
Conclusion
Part 7/7:
Wrapping up the episode, Miller invites viewers to explore more of Chef Kiki's culinary creations through her website and social media. The episode not only serves as a cooking demonstration but also as a celebration of African-American culinary history, highlighting the significance of their traditions in American culture. As Miller closes, he immerses himself in the flavors of both fried chicken versions, reinforcing the idea that cooking—much like history—can bring people together for a shared experience of joy and discovery.