Country Fried Artichokes

Coconut Curry Mushrooms

Fried Green Tomatoes

Turkey Leg Osso Buco

Dirty South Fried Chicken Omelet

Southern Marinated Fried Chicken

Start by trimming the stems off the fresh artichokes and removing the tough outer leaves until you reach the tender ones. Cut the top 1 inch off each artichoke and rub the cut edges with lemon juice to prevent browning.

Prepare the Artichokes

In a large pot, bring 4 cups of water to a boil. Add the prepared artichokes and cook for about 15-20 minutes, or until they are tender when pierced with a knife. Drain and let cool slightly.

Boil the Artichokes

In a shallow bowl, mix together 1 cup of all-purpose flour, 1 cup of cornmeal, garlic powder, paprika, salt, and black pepper. In another bowl, whisk together 2 eggs and 1 cup of milk until well combined.

Prepare the Breading

In a large heavy-bottomed pot or deep fryer, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each cooked artichoke into the egg and milk mixture, then dredge in the flour-cornmeal mixture until fully coated. Carefully place the coated artichokes into the hot oil, frying a few at a time for about 3-4 minutes or until golden brown. Remove and drain on paper towels.

Fry the Artichokes

In a small bowl, combine 1 cup of mayonnaise, 2 tablespoons of hot sauce, and minced garlic. Mix well until smooth and set aside.

Make the Dipping Sauce

Fresh artichokes

Lemon juice

Water

All-purpose flour

Cornmeal

Garlic powder

Paprika

Salt

Black pepper

Eggs

Milk

Vegetable oil

Mayonnaise

Hot sauce

Garlic, minced

Clean the mushrooms and slice them into thick pieces. Chop the onion and bell pepper into bite-sized pieces. Mince the garlic and grate the ginger.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Sauté the Vegetables

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Add Garlic and Ginger

Add the sliced mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.

Cook the Mushrooms

Add the sliced bell pepper, curry powder, salt, and black pepper. Stir well to combine and cook for another 2 minutes.

Incorporate the Vegetables and Spices

Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 10 minutes, allowing the flavors to meld.

Add Coconut Milk and Broth

Once cooked, taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

Serve

Mushrooms (button or cremini)

Coconut milk

Curry powder

Garlic (minced)

Ginger (fresh, grated)

Onion (chopped)

Bell pepper (sliced)

Vegetable broth

Olive oil

Fresh cilantro (for garnish)

Wash the green tomatoes under running water to remove any dirt or debris.

Slice the green tomatoes into 1/2-inch thick slices.

In a shallow dish, combine the all-purpose flour, cornmeal, salt, black pepper, and cayenne pepper. Mix well.

Prepare the dry ingredients

In another bowl, whisk together the eggs and milk until well combined.

Prepare the wet ingredients

Dip each slice of green tomato into the wet mixture, ensuring it is fully coated.

Then, dredge the coated tomato slice in the dry mixture, pressing lightly to ensure the batter sticks.

In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully place the coated green tomato slices in the hot oil, making sure not to overcrowd the pan.

Fry for about 3-4 minutes on each side or until golden brown.

Use a slotted spoon to remove the fried tomatoes from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve the fried green tomatoes warm, optionally with a dipping sauce of your choice.

Green tomatoes

Cayenne pepper

Season the turkey legs with salt and black pepper on all sides.

Prepare the Turkey Legs

Dice the carrots, celery stalks, and onion. Mince the garlic cloves.

Chop Vegetables

In a large heavy-bottomed pot, heat olive oil over medium-high heat. Add the turkey legs and sear until browned on all sides, about 5-7 minutes. Remove and set aside.

Sear the Turkey Legs

In the same pot, add the diced carrots, celery, onion, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

Stir in the tomato paste and cook for another 2 minutes.

Add Tomato Paste

Pour in the white wine and use a wooden spoon to scrape the bottom of the pot, bringing up any browned bits. Allow the wine to reduce for about 3 minutes.

Deglaze with Wine

Return the turkey legs to the pot. Pour in the chicken broth, add bay leaves and thyme. Bring to a simmer.

Add Broth and Herbs

Cover the pot and reduce heat to low. Let it cook for 1.5 to 2 hours, or until the turkey meat is tender and falling off the bone.

Slow Cook

Once cooked, remove the bay leaves. Stir in chopped parsley before serving.

Finish with Parsley

Turkey legs

Carrots

Celery stalks

Onion

Garlic cloves

Tomato paste

White wine

Chicken broth

Bay leaves

Thyme

Parsley

In a bowl, combine the buttermilk and hot sauce. Add the boneless chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.

Marinate Chicken

In a separate bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.

Prepare Coating

Heat the vegetable oil in a deep skillet over medium-high heat. Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture. Fry chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Fry Chicken

In a bowl, whisk together the large eggs, milk, salt, and black pepper until well combined.

Whisk Eggs

In a skillet over medium heat, melt the butter. Pour in the egg mixture and cook until the edges start to set, about 2-3 minutes.

Cook Omelet

Once the omelet is mostly set, add the fried chicken pieces evenly on one half and sprinkle shredded cheddar cheese on top. Fold the omelet over and cook for an additional 2 minutes, allowing the cheese to melt.

Add Chicken and Cheese

Slide the omelet onto a plate, top with chopped green onions and an extra drizzle of hot sauce. Serve immediately while hot.

Garnish and Serve

Large Eggs

Black Pepper

Butter

Boneless Chicken Thighs

Buttermilk

Hot Sauce

All-Purpose Flour

Cornstarch

Garlic Powder

Onion Powder

Vegetable Oil

Shredded Cheddar Cheese

Chopped Green Onions

In a large mixing bowl, combine the buttermilk, hot sauce, garlic powder, onion powder, paprika, black pepper, salt, and thyme. Whisk together until well blended.

Make the Marinade

Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight for best results.

Marinate the Chicken

In a separate bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, and paprika. Stir until evenly combined.

In a large deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Remove the chicken pieces from the marinade, letting any excess drip off. Dredge each piece in the flour mixture, coating them evenly. Shake off any excess flour.

Bread the Chicken

Carefully place the breaded chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 75°C).

Fry the Chicken

Once cooked, remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.