Chef Chris Scott explores the intersection of Dutch, German and African influences on Midwestern soul meals

Chef Chris Scott explores the intersection of Dutch, German and African influences on Midwestern soul meals

Soul meals is regional. There are the tidewater flavors of coastal Virginia, the African origins of Gullah Geechee delicacies, the Creole presence in Mississippi and the Florida panhandle, the barbecue scene in Texas and the Dutch and German influences if you head north. Chris Scott, who appeared on season 15 of High Chef, discusses the vinegars, sugars, and vivid flavors of Amish soul meals, which you see in dishes like chow chow. The sweet-and-sour relish will be made with okra, beans, corn, inexperienced tomatoes, cabbages, bell peppers… something you have got on the finish of summer season’s harvest. It is the right accompaniment to scrapple, a mashup of pork scraps and trimmings. You will discover all of them in his new cookbook, Homage: Recipes and Tales from an Amish Soul Meals Kitchen.”


Serves 12 to 16

Sit right down to a slice of Nana’s scrapple, and also you’d find yourself selecting bits of bone out of your tooth. However that was simply a part of the sport. She used ears, snout, cheek, liver, and coronary heart in her scrapple, thickened it with cornmeal, and pan-seared it so it stayed good and gooey inside. 

I’ll admit to utilizing fewer pig components than Nana would, so take into account this my “metropolis mouse” model of a really nation dish. I begin with a savory lower, like shoulder or butt, and add in some ham hocks for smokiness. The high-quality people of Pennsylvania eat scrapple largely for breakfast, seared and served with an egg, some ketchup, or syrup. I’ve discovered that with only a tiny little bit of chef-like tinkering, it’s yummy (and dare I say, even form of elegant) all day, e’ery day! Notice: This dish should be began a day forward.


  • 1 lb [455 g] pork butt, lower into giant chunks
  • ¼ cup [60 ml] vegetable oil
  • Kosher salt and freshly cracked black pepper
  • 2 smoked ham hocks
  • 2 bunches recent sage
  • 2 celery stalks, halved 
  • 1 onion, quartered
  • 1 carrot, peeled and halved lengthwise
  • 1/3 cup [105 g] molasses
  • 1 tsp floor allspice
  • 1 tsp floor cloves
  • 1 tsp freshly cracked black pepper
  • 5 cups [700 g] cornmeal
  • 1 cup [140 g] buckwheat flour
  • White flour, for dredging
  • Butter or bacon fats, for frying
  • Okra Chow-Chow (web page 51), Pimento Cheese Spoonbread (web page 206), or poached eggs (see sidebar, web page 78), for serving


  1. Preheat the oven to 400°F [200°C].
  2. Place the pork butt in a big baking dish. Coat evenly with the vegetable oil and season with salt and pepper. Roast till caramelized, about 35 minutes. 
  3. Add the caramelized pork to a big stockpot, together with the ham hocks, sage, celery, onion, carrot, molasses, allspice, cloves, cracked pepper, and chilly water (12 cups [2.8 L] or sufficient to cowl the substances). Cowl the pot and produce to a boil over excessive warmth. Decrease the warmth to a simmer and cook dinner till fork-tender, 3 hours extra.
  4. Set a colander over a big pot or heatproof bowl. Drain the cooked solids by it and reserve 12 cups [2.8 L] of the liquid (in case you have lower than 12 cups, add some salted water to make up the distinction).
  5. Discard the greens and finely chop or purée the meat. Add the meat and the 12 cups [2.8 L] of liquid to a big pot and produce to a boil. Decrease the warmth to medium and slowly whisk within the cornmeal and buckwheat flour. As soon as it binds to develop into a decent mush, switch to an ungreased, 9 by 13 in [23 by 33 cm] baking dish. Clean the highest and refrigerate for twenty-four hours till fully set. 
  6. After 24 hours, take away the scrapple from the baking dish and slice into 2 by ¼ in [5 cm by 6 mm] squares. At this level, you possibly can wrap any additional squares in ziplock baggage, freeze, after which defrost as soon as prepared to make use of. 
  7. Dredge slices of scrapple within the flour. Add the butter or bacon fats to a cast-iron or heavy-bottomed pan, warmth over medium warmth, and add the scrapple squares in a single layer, working in batches if wanted. When golden brown and crispy (about 4 minutes per facet), take away from the pan and pat dry with paper towels. Serve together with your favourite accompaniments, resembling Okra Chow-Chow or Pimento Cheese Spoonbread and poached eggs.

Reprinted from Homage by Chris Scott with Sarah Zorn, with permission from Chronicle Books, 2022. Pictures © Brittany Conerly.

Chef Chris Scott explores the intersection of Dutch, German and African influences on Midwestern soul meals
Scott considers his viewers when making ready his grandmother’s scrapple however dives into utilizing the spleen and coronary heart for the extra adventurous eater. Picture by Brittany Conerly.

Chef Chris Scott attracts connections of Black folks fleeing to the northeast and Amish making their solution to the U.S. to keep away from non secular persecution. Picture by Clay Williams.

Soul meals is not restricted to the South. In “Homage: Recipes and Tales from an Amish Soul Meals Kitchen,” chef Chris Scott explores the intersection of Dutch, German and African culinary influences in the USA. Picture courtesy of Chronicle Books.


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