I learned how to cook mostly from my dad, who emphasized the importance of being self-sufficient. As a result, Cuisine by Chris came to be. Throughout my relationships, I’ve often taken on the role of the main cook, much like my dad did when I was young. Whenever I visit my mom, she always looks forward to me cooking for her. Now, I’d like to invite you into my kitchen to share a few of the meals I prepare for her. I hope you’ll enjoy these recipes as much as I do. Cuisine By Chris is a passion project of mine, and I’m excited to share these dishes with you.
Fried Okra
This dish holds a special place in my mom’s heart. She absolutely loves it, often claiming it’s the best okra she’s ever had, even better than my dad’s or Aunt Boo’s versions. That’s saying a lot because she considers them to be the ultimate cooks. Whenever I whip up this dish for her, it’s like a tribute filled with love in every bite.
I’m meticulous about using fresh ingredients and experimenting with various seasonings each time I prepare it, just to keep things interesting. Below is just one of the many ways I’ve crafted this cherished dish for her. It’s a labor of love that never fails to bring us joy every time we enjoy it together.
What you need:
Ingredients:
- 1-pound fresh okra pods
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for some heat)
- Vegetable oil, for frying
Instructions:
- After washing the okra pods and trimming off the stem ends, proceed to cut them into 1/2-inch-thick slices. In a shallow dish, combine the cornmeal, flour, salt, black pepper, garlic powder, and cayenne pepper (if using), ensuring thorough mixing.
- Next, heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Working in batches, dredge the okra slices in the cornmeal mixture, coating them evenly and shaking off any excess.
- Carefully place the coated okra slices into the hot oil, working in batches to avoid overcrowding the skillet. Fry the okra slices for 3-4 minutes per side, or until they turn golden brown and crispy.
- Once cooked, use a slotted spoon or tongs to remove the fried okra from the oil, then transfer them to a paper towel-lined plate to drain any excess oil.
- Finally, serve the Southern Fried Okra hot as a delightful side dish or snack, savoring the crispy exterior and tender interior of this classic Southern favorite!
Feel free to serve your fried okra with a side of ranch dressing or a sprinkle of salt for extra flavor. It’s a delicious treat that’s perfect for any occasion!
To start, using an iron deep dish fryer, heat the oil until it’s hot but not boiling. Then, carefully add the okra in batches, making sure they’re evenly coated in flour. It’s important that the coating is doughy, not powdery. Once coated, gently drop them into the hot grease. Depending on the size of your pan, you may be able to add more okra. Fry until the okra rises to the top, then continue frying for an additional 10 minutes. After frying, remove them from the grease and allow them to drain on a napkin. Finally, serve and enjoy! If you find you need more flour in your baggie, simply add it and adjust the seasoning accordingly.
Cajun Oxtail: A Cuisine by Chris Specialty for Mom
Embarking on a culinary adventure, I recently crafted a new dish inspired by various cooking shows. Drawing inspiration from the flavors of Cuisine by Chris, I decided to put my own unique twist on the classic oxtail recipe. If you’re craving something different, this dish is definitely worth a try.
Allow me to share the recipe for this mouthwatering creation. You’ll be delighted you gave it a shot, as it promises to be a delectable culinary experience that might just “slap your mama” with its incredible flavors. If you want try a different recipe, try this one.
Need the recipe, you will be glad you tried this delicious slap your mama recipe.
Ingredients:
- 2 lbs oxtail, trimmed of excess fat
- 2 tablespoons olive oil
- 1 large onion, chopped.
- 3 cloves garlic, minced.
- 2 carrots, diced.
- 2 stalks celery, diced.
- 1 can (14.5 oz) diced tomatoes.
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 325°F (160°C).
- In a large Dutch oven or oven-safe pot, heat the olive oil over medium heat. Add the oxtail pieces and brown them on all sides, about 5 minutes per side. Remove the oxtail from the pot and set aside.
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Return the oxtail to the pot. Add the diced tomatoes (with their juices), beef broth, red wine (if using), bay leaves, salt, and pepper. Stir to combine.
- Cover the pot with a lid and transfer it to the preheated oven. Let the oxtail braise in the oven for 3-4 hours, or until the meat is tender and falling off the bone.
- Once the oxtail is cooked, carefully remove the pot from the oven. Discard the bay leaves.
- Serve the oxtail hot, garnished with fresh chopped parsley. Enjoy this savory and hearty dish with your favorite side dishes!
SOUTHERN FRIED PORK CHOPS: A Delicious Cuisine by Chris my specialty
This dish holds a special place among my mom’s favorites. She adores how I prepare it, often remarking that it surpasses even my dad’s and Aunt Boo’s versions—both accomplished cooks. It’s a cherished compliment, considering her high regard for their culinary skills. Every time I cook this dish for her, I pour my heart into it, ensuring each bite is a delightful experience. Fresh, quality ingredients are a must, and I enjoy experimenting with various seasonings to enhance its flavor profile. Here’s just one rendition of this beloved dish that I love to share with my mom. Consider adding it to your recipe collection—it’s a winner!
Ingredients:
- 4 bone-in pork chops (about 1 inch thick)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 eggs
- 1/4 cup milk or buttermilk
- Vegetable oil for frying
Author: Wanda
- Posted On: April 27, 2024 @ 7:32 am
Filed under: Cooking, Food & Wine
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