People travel from miles and miles and state to state to try our Famous Turkey Wings. We can't give away our secret recipe, but here is a great one that will guide you through the process!
Comforting, nourishing and inexpensive, the origin of home-cooked soul food lies in early African American cooking traditions that made use of food items others tended to discard. Dishes like baked turkey wings were transformed from throw-away status to savory meals, supplemented by vegetables grown in the yard, fruit and game gathered from the wild and plenty of seasoning. Make your own contemporary version of soul food with turkey wings, which these days, may appropriately be found in the grocery store, at farmers markets or at your local butcher shop.
RELISH Cajun Deviled Eggs with Shrimp
grilled shrimp, chopped herbs
Serving deviled eggs at picnics and cocktail parties may have been de rigueur in post-World War II America, but these classic creamy concoctions did not originate in the United States. Although they weren’t prepared the same way, the roots of modern-day deviled eggs can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces and then typically served at the beginning of a meal—as a first course known as gustatio—for wealthy patricians. In fact, serving eggs while entertaining was so common that the Romans had a saying, “ab ova usque ad mala”—literally from eggs to apples, or from the beginning of a meal to the end. In Petronius’s satirical fiction “Satyricon,” written around 61 A.D., the wealthy freedman Trimalchio invited guests to a banquet in which the menu included fig-peckers (small songbirds) marinated in peppered egg yolk and stuffed into peahen eggs.
According to Apicius, a collection of Roman recipes believed to have been compiled sometime between the fourth and fifth century A.D., boiled eggs were traditionally seasoned with oil, wine or broth and served with pepper and laser (which was also known as silphium, a plant driven to extinction by the first century A.D.). Another recipe called for poached eggs to be dressed with soaked pine nuts, lovage (an herb of the parsley family with an anise, celery flavor), pepper, honey, vinegar and broth.
Sometime in the 13th century, stuffed eggs began to appear in Andalusia, in what is now Spain. An anonymous cookbook from this time period instructs the reader to pound boiled egg yolks with cilantro, onion juice, pepper and coriander and then beat them with murri (a sauce made of fermented barley or fish), oil and salt. After stuffing the mixture into the hollowed egg whites, the two halves were then fastened together with a small stick and peppered.
By the 15th century, stuffed eggs had made their way across much of Europe. Medieval cookbooks contain recipes for boiled eggs that were often filled with raisins, cheese and herbs such as marjoram, parsley and mint and then fried in oil and either topped with a sauce of cinnamon, ginger, cloves and raisins with verjuice (a tart juice made from unripe fruits) or powdered with sugar and served hot. In the United States, stuffed eggs began making an appearance in cookbooks by the mid-19th century.
The first known printed mention of ‘devil’ as a culinary term appeared in Great Britain in 1786, in reference to dishes including hot ingredients or those that were highly seasoned and broiled or fried. By 1800, deviling became a verb to describe the process of making food spicy. But in some parts of the world, the popular egg hors d’oeuvres are referred to as “mimosa eggs,” “stuffed eggs,” “dressed eggs” or “salad eggs”—especially when served at church functions—in order to avoid an association with Satan.
A recipe from Fannie Farmer’s 1896 “Boston Cooking-School Cookbook” was one of the earliest to suggest the use of mayonnaise as a binder for the filling. However, despite the fact that mayonnaise began to be distributed commercially in the United States in 1907, the condiment was not commonly featured in deviled egg recipes until the 1940s. The classic version of deviled eggs is now widely considered to include a mixture of mayonnaise, mustard and paprika, but professional chefs and home cooks around the world have experimented with numerous variations on the filling throughout history—including pickles, dill, bacon, crab meat, sriracha, kimchi, wasabi and caviar among many others.
We’re excited to reveal that we are one of the 100 Best Brunch Restaurants in America!!!
Check out the article written by Nick Vadala, Staff Writer @njvadala for Philly.com! When you're done reading, head over to our Brunch page to learn more!
Four local spots among OpenTable’s ‘100 Best Brunch Restaurants’
Mother's Day — the calendar's most brunch-heavy holiday — is fast approaching, and luckily we Philadelphians find ourselves with some of the country’s best brunches located close by.
A new report from OpenTable finding the “100 Best Brunch Restaurants in America” says so, with four area restaurants making the cut. Our local winners are:
OpenTable determined its list through analyzing more than 5 million restaurant reviews from OpenTable diners over the last year. The unranked list was then created by calculating average ratings for each restaurant’s “brunch” category score.
A March study from Uber finding Philadelphia’s most popular brunch spots, meanwhile, also included Parc. Relish, Terrain, and White Dog did not make that list.
Unfortunately, no restaurants from Delaware or New Jersey were included this time around. Pennsylvania, however, did have five restaurants listed total, with the fifth being Pittsburgh’s Grand Concourse.
New York, however, boasts 20 winners, with California and Maryland trailing behind
with 16 and 9, respectively. The full list is available here.
Published: May 2, 2016 — 12:11 PM EDT on Philly.com
Relish: One of the Best Southern and Soul Food Restaurants
in Philadelphia by Visit Philadelphia!
Nothing’s more satisfying than a plate of down-home eats. Thankfully, Philly’s dining scene is steeped in southern and soul flavors, rich in catfish, jerk chicken, macaroni and cheese and more.
Whether it’s a gourmet spin on turkey wings, a zesty bowl of jambalaya or a slice of sweet-potato pie, hearty goodness abounds at the region’s soul and southern eateries.
Fusing contemporary and traditional, Relish restaurant and jazz club ramps up classic soul dishes with ingenuity. Among the offerings at this West Oak Lane hotspot are Cajun deviled eggs with shrimp, buttermilk fried calamari and turkey wings over apple and cornbread stuffing.
Peek at the menu, music line up and more!
Full article: Visit Philly
Photo: G. WIDMAN FOR VISIT PHILADELPHIA
Chef Ben Bynum at Warmdaddy’s turns out sophisticated southern dishes and comforting soul food alongside some of the city’s best live music. Yesterday, he shared his secret to healthy collard greens, currently on the menu at his second restaurant, Green Soul. Bynum’s low-country fare is all at once soul satisfying and delicious.
Here, Chef Bynum shares his answer to traditional cranberry sauce – a sweet and tangy relish that’s the perfect accompaniment to turkey. We encourage you to ditch the can and make this virtually no-cook relish, your taste buds and leftover turkey sandwich will thank you.
Warmdaddy’s Cranberry Relish
1/2 cup water
1/2 cup sugar
1 small orange (or half a large orange)
12 oz bag of fresh cranberries
Small Sauce Pan
In a small sauce pan over medium-high heat, bring water and sugar to a boil. Reduce heat and stir gently to dissolve sugar completely. Remove from heat and allow syrup to cool.
Cut orange, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries and cooled syrup in the bowl of a food processor. Pulse mixture until slightly chunky, do not puree. Chill the relish and serve alongside roasted poultry or on sandwiches.
Relish can be made in advance and will keep, refrigerated, for 1 week.
The holidays are right around the corner! Allow us to cater to you, your family and friends. With menu items including our famous braised turkey wings, cheesy macaroni & cheese and apple-cornbread stuffing, our Thanksgiving To-Go menu is sure to please. Serve up our famous honey butter brushed cornbread and you'll be sure to impress your guests-all while we provide you with the convenience of homemade holiday delicacies.
Check out our amazing a la carte Thanksgiving menu, directions & how to place your order!
Cedric Napoleon is one of the Founding Members of Pieces of a Dream. Lead Vocalist/Bassist/Song Writer.
Cedric currently travels, and performs as a featured artist and has recently formed his own band known as Cedric A. Napoleon and Friends. Cedric has played with several prominent artists in his career. Grover Washington, Jr., Phylis Hyman, Gerald Veasley, Barbara Walker, Hezekiah Walker, Kurt Carr, Sharon Baptist Church, St. Thomas African Episcopal Church, and Kingdom Restoration. Cedric can be seen in performances in Philadelphia, and the Tri-State area! He has traveled from Washington, DC to Virginia Beach, and Philadelphia to Boston. Look forward to his new CD coming soon! Cedric is currently teaching Bass, Vocals, and The History of Jazz at the Philadelphia Clef Club!
Thursday, August 13, 2015 – Saturday, August 15, 2015
3 sets | no cover charge
Call 215.276.0170 or click here to make reservations