A Fork on the Road

Hot & Soul serves up global comfort food in a Lauderdale strip mall

 

If you go

Place: Hot & Soul

Address: 3045 N. Federal Hwy., Coral Center, Fort Lauderdale

Contact: 754-206-2155, hotandsoul.com

Hours: 4-11 p.m. Tuesday-Saturday, 11 a.m.-3:30 p.m. Sunday

Prices: Appetizers $9, salads $8-$9, mains $12-$18, desserts $5-$8

FYI: Beer and wine only


Side dish

Creamy Coconut Polenta

This recipe, adapted from recipiegirl.com, is good with roasted chicken, fish or vegetables with a splash of hot sauce.

13.6-ounce can unsweetened coconut milk

3/4 cup whole grain polenta

2 cups whole milk, warmed

1 tablespoon salted butter

2 tablespoons chopped fresh chives

In a medium saucepan, bring the coconut milk to a boil. Whisk in the polenta and reduce the heat to low. Simmer for 5 minutes, stirring often. Add 1 cup of the milk and stir. Continue to stir and simmer for 6 to 7 more minutes. Stir in the remaining 1cup of milk and continue to simmer, still stirring often, until the polenta is thick and creamy, 6 to 7 minutes. Stir in the butter and salt and pepper to taste. Serve garnished with the chives. Makes 4 servings.

Per serving: 423 calories (66 percent from fat), 32.1g fat (26 g saturated, 2.8 g monounsaturated), 20mg cholesterol, 7.7 g protein, 30 g carbohydrates, .4 g fiber, 93 mg sodium.


lbb75@bellsouth.net

Mike Hampton and his wife, Christy Samoy, meld New Orleans and Filipino favorites at Hot & Soul, a funky spot with a tiled bar and communal table in a Fort Lauderdale strip mall.

The couple met at Florida State University in Tallahassee, where Mike was on a track scholarship. They moved on to culinary school in Thibodeaux, La., an hour from New Orleans. After graduation, Mike worked at Emeril’s Delmonico and Christy was employed at Vega Tapas. Hurricane Katrina sent them west to San Diego, but they returned to Florida two years ago to open their own place.

Christy, who is Filipino and grew up in Lakeland, contributes the adobo, a savory stew of chicken in a marinade of soy sauce, brown sugar and vinegar with bay leaves and pepper served with jasmine rice.

Mike makes the Gumbo Yumbo with ham hocks, andouille sausage and chicken, served on scallion rice, and pulled pork on a bun with pickles and bacon-dill potato salad.

Other dishes include coconut milk polenta with mushroom gravy and micro greens, Naughty Gnocchi with oxtail, basil and pecorino in tomato sauce and fried local snapper fillet, skin-on, with braised bok choy and oyster mushrooms in a blood orange-soy-butter sauce.

There is also mushroom and Manchego toast with sherry cream, country paté with mustard and mango paste and soba buckwheat noodle salad with cubes of tofu tossed in sesame oil, rice vinegar and mint with sriracha chile sauce.

This couple cook what they like to eat, and you should not miss their dulce de leche custard painted with a brush stroke of caramel glaze.

Linda Bladholm is a Miami food writer and personal chef who blogs at FoodIndiaCook.com.

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