9 Alexander Smalls Recipes to Feed Your Soul
:max_bytes(150000):strip_icc()/deviled-crab-stuffed-mini-cornbread-muffins-FT-RECIPE1020-cae9c6bc9ac340b2a0c0a7dc5a855ca7.jpg?w=780&resize=780,470&ssl=1 "9 Alexander Smalls Recipes to Feed Your Soul")
As a celebrated chef, author, opera singer, and activist, Alexander Smalls wears many hats; here, we’re spotlighting the best dishes he’s contributed to Food & Wine over the years. A native of South Carolina, Smalls’ work has informed the New York culinary scene, where he was co-owner of renowned restaurants The Cecil and Minton’s well as the host of epic dinner parties at his Harlem home. These recipes reflect his unique take on Southern favorites, from a hearty fish stew with okra and black rice to cornbread muffins with deviled crab. Cook your way through the collection and throw a fantastic dinner party of your own.
Carolina Fish, Shrimp, and Okra Stew with Black Rice
Alexander Smalls loads up his Lowcountry-style stew with catfish or cod, shrimp, a quick shrimp broth, black rice, and plenty of okra to add silken heft to the whole pot.
Buttermilk Macaroni and Cheese with Baby Kale
Tender sautéed baby kale almost melts into the buttermilk-enriched béchamel in Alexander Smalls’ riff on mac and cheese, which is baked until the sharp cheddar on top turns crisp and golden.
Mini Deviled Crab Cornbread Muffins
For his quick one-bite appetizer, Smalls pairs creamy, mildly spicy deviled crab with tender corn muffins, barely sweetened with brown sugar and studded with corn kernels.
Bourbon-Tea Julep
The recipe for this black tea riff on a Mint Julep from James Beard Award-winning chef Alexander Smalls prepares up to six cocktails at a time. To make it, bourbon or corn whiskey is first infused with black tea for a hint of tannic bitterness. The cocktail is then shaken over ice with oleo saccharum — a sweet citrus oil syrup — and fresh mint leaves.
Roasted Lamb Chops with Brown Sugar-Rum Glaze
Woodsy rosemary and sage complement the inherent gamey flavors of lamb in this wintry entrée. The roasted chops are elegant enough for a fancy dinner party yet approachable enough for a casual meal at home.
Bourbon-Pecan-Apple Pie with Cinnamon Whipped Cream
Pecans and apples are fabulous together, especially when enhanced with bourbon. Serve this sticky-sweet pie with dollops of cinnamon-scented whipped cream.
Sautéed Green Beans with Toasted Benne Seeds
Alexander Smalls toasts benne seeds, or white sesame seeds, before stirring them into the beans to add layers of toasty, nutty flavor that permeate the whole dish. Covering the pan for part of the cook time delivers tender green beans and perfectly cooked garlic.
Herb-Roasted Salmon with Creole Vegetables
Food & Wine / Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Phoebe Hauser
This recipe packs in the veggies for a complete meal with lots of flavors, colors, and textures. First, salmon is roasted with sage and rosemary on a bed of onion, celery, and garlic as the sweet potatoes bake on the rack below with more garlic, shallots, and thyme. Meanwhile, okra and shiitakes crisp up on the stovetop before everything comes together for an incredibly pleasing plate.
Smothered Shrimp and Crabmeat Gravy with Rice Grits
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Alexander Smalls uses nutty, thick rice grits to stand up to a rich roux-based pan gravy made with lump crabmeat and shrimp for a supremely satisfying dish that comes together in just an hour.
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