Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day
By Alexander Smalls, JJ Johnson, and Veronica Chambers
Flatiron Books, 2018
Publisher Description
This book branches far beyond “soul food” to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora.
In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.”
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Recipes
Salads
- Grilled “Watermelon Garden” Salad with Lime Mango Dressing and Cornbread Croutons
- Collard Green Salad with Coconut Dressing
- Daikon Radish Salad with Crispy Shallots, Walnuts, and Asian Pear Dressing
- Roasted Beet Salad with Apples, Figs, and Citrus Dressing
- Delicata Squash Salad with Yuzu Buttermilk Dressing
- Harlem Market Salad
- Grilled Ahi Tuna with Noodle Salad and Yuzu Turmeric Dressing
- Grilled Octopus Salad
- Heirloom Tomato Salad
Meat & Poultry
- Cinnamon-Scented Fried Guinea Hen
- Afro-Asian-American Gumbo
- Grilled Chicken Thighs with Adobo Sauce
- Dibi Short Ribs with Peanut Purée
- Bebop Chicken Chili
- Feijoada with Black Beans and Spicy Lamb Sausage
- Spiced Goat with Sticky Rice
- Chicken Liver Toast with Asian Pear and Bird’s-Eye Chile Jam
- Ramen with Crispy Duck
Fish
- Roasted Market Fish: Whole Snapper
- Salt-Crusted Salmon with Collard Green Salsa Verde
- Gullah Shrimp Mini Burgers
- Moqueca Brazilian Fish Stew
- Spicy Prawns in Piri Piri Sauce
- Citrus Jerk Bass with Fonio
- Curry-Crusted Cod with Hominy Stew
- Crispy Soft-Shell Crab with Avocado
Vegetarian Entrées
- King Mushrooms with Harissa Vinaigrette, Roasted Carrots, Carrot Curry Puree, and Cipollini Onions
- Tofu Gnocchi with Black Garlic Crema and Scallions
- Plaintain Kelewele
- Black Bottom Bean Cake with Papaya Salsa
- Udon Noodles with Edamame and West Africa Peanut Sauce
- Spiked Rosemary Macaroni and Cheese Pie with Caramelized Shallots
- Roti with Black-Eyed Pea Hummus, Eggplant Puree, and Carrot Curry Puree
Rice & Sides
- Coconut Sticky Rice
- Pineapple Black Fried Rice
- Brown Rice Grits
- Jollof Rice and Beans with Tomato Sauce
- Beer-Battered Long Beans
- Okra Fries
- Charred Okra
- Roasted Sweet Potatoes
- Adzuki Red Beans
- Roasted Japanese Eggplant with Pecan Bread Crumbs
- Curry Lime Cauliflower
- Pickled Cabbage Slaw
- Spicy Black-Eyed Peas
- Yam Flapjacks
- Roasted Cipollini Onions in Coconut Yassa
- Pickled Red Onions
- House-Made Pickles
- Purple Yam Puree
- Apple Cider-Glazed Brussels Sprouts
- Poached Pears in an African Nectar Tea Broth
- Asian Pear and Plum Kimchi
Sauces, Dressings, & Jams
- Collard Green Salsa Verde
- Bourbon Apricot Dried Fruit Compote
- Bird’s-Eye Chile Jam
- Piri Piri Sauce
Cocktails
- Kaffir Daiquiri
- Blood and Fire
- Jasmine Blossom
- Oleo Saccharum Demerara
- West African Peanut Punch
- Sweet Tea Julep
- Black Tea-Infused Rum
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