MasterClass Presents Mashama Bailey Teaches Southern Cooking

Mashama describes the origins of succotash and explains why the inclusion of tomatoes truly makes it a Southern dish, as does the okra, a by-product of the slave trade. She demonstrates how the vegetables are cooked and integrated on the plate.

Mashama details the importance of hogs to the Southern communal experience and how cooking techniques developed to use every part of the animal. She shows you how to brine and braise pork shanks and how to smoke and sauté collard greens.

Mashama shares the significance of water in the African American experience. She explains the dish's origins, then teaches you how to make seafood broth and middlins and how to prepare the shrimp and fish for final plating.

Mashama describes how her grandmother would fry fish that her grandfather caught. She explains the difference between white and yellow grits and prepares the white variety with her Creole sauce. She also shows you how fish is readied for frying.

Mashama explains the importance of beef liver and grits to the American South and the origins of her use of foie gras in the dish from her time studying in France. She demonstrates the preparation of foie gras, grits, and gravy.