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.

Mashama describes her family traditions around the holidays and suggests serving quail instead of turkey. She then demonstrates the preparation of her cornbread dressing, followed by the making of watermelon molasses, which she uses as a glaze.

Mashama explains the importance of pickling in Georgia and the significance of the McIntosh oyster in the Savannah economy. She then demonstrates how to create brining liquid and shuck and pickle an oyster before plating and presenting the dish.

Mashama describes the deep connection between the people of Savannah and the water, and shares options for hand pie fillings. She details ingredients in the crust and steps to make the dough, then she shows you how to cook and fill the pies.

Mashama introduces you to the importance of gumbo and to Leah Chase, who popularized this preparation in New Orleans during Lent. She then demonstrates how the dish is cooked, including her methods of making a dark gumbo roux and charring okra.