Fried Chicken , Jesse Style

My mother, and probably thousands of other mothers in the south prepared their chicken this way. It is very simple in ingredients, but second to none if prepared correctly. I have tried to re create this version as well as my mom did it, but I haven't mastered it enough to depend on  my chicken turning out perfect every time. I guess part of the reason is, I don't use 'fat' like they did in the old days. I don't even know if vegetable shortening was around back then, but most of us use vegetable oil these days for frying. My mom cut her chicken up into smaller pieces, probably because she was cooking for eight and had to make sure we all got a piece. She did her best to keep us from fighting over which piece we wanted, but it was pretty much, Dad aside, he always had his piece set aside, first come, first pick. No whining if somebody beat you to the piece you wanted. Her old iron skillet had something to do with the mmmm factor, I'm sure. Very important; always use bone in, skin on chicken for authentic Southern Fried Chicken. Even though Jesse doesn't specify, I'm sure he would agree. Why not fry up some chicken Jesse style? It has worked for thousands of southern cooks for centuries. I say if ain't broke, leave it alone!

Kicking It Old School with Jesse

I have recently came across an old cookbook published in 1954 about a very fascinating man who was an important part of the deep south and Creole cooking history. A good friend of mine found this book at a thrift store. It is packed with lots of recipes that were, and still are famous favorites in our Southern Food culture. Now I'm not saying that all of us eat everything in this book, but it is like reading a history lesson in Creole and Southern cooking.  This man is Jesse Willis Lewis. I had never heard of him. He was born in 1895 and became a prominent cook in the New Orleans area back in his day. He worked for the Ballard Family and stayed with them for 40 years. 
I can't think of a better way to celebrate Black History Month than to highlight this very talented man. I cannot find much info about him. The only facts I know are the ones stated in this interesting and delightful book. Considering the year this book was published, before the civil rights movement, I would assume that Jesse made his mark on many people in the New Orleans area and had a culinary gift like no other to stir enough attention for this book to be possible. This book was written by a Ballard daughter and her husband.
It is more of a description of how Jesse does things, written while observing and Jesse's tips are clearly quoted.  He was the favorite of many elite people visiting New Orleans back in his day, actors, musicians, arch bishops, governors and the like. 
Some of the recipes are very similar to what my mother used to cook. His fried chicken technique is one example. Others are things I have never heard of, or will ever have the nerve to try, although, I was exposed to some of these dishes as a child, I never had the nerve to actually taste turtle soup, my mom prepared it once. My dad and brothers liked to hunt so she worked her magic in her kitchen, just like Jesse did in his, less elaborate of course. That is what makes a great cook, versatility.

I will be featuring some of Jesse’s famous and creative recipes and techniques this month in honor of Black History Month.  Even if you don’t try these techniques, it makes for fascinating reading, and an appreciation for some more modern conveniences. I hope you enjoy Jesse’s offerings as much as I have. Join me in revisiting Jesse Willis Lewis and his famous and delectable dishes. One cannot forget those who kept the inspiration going and shared his talents with us, even if it is almost 60 years since his book was written and he was born 117 years ago.