Main Course

 My cooking tends to land on the side of the more eclectic when compared to the country dishes I grew up with, and while I can thank my family and culture for my appreciation for food, I have to admit that a lot of the inspiration behind many of my techniques and recipes comes from another part of my childhood: television! Growing up in a fairly strict Pentecostal household meant that I wasn't allowed to watch things like Harry Potter, Pokémon, or Fairly Odd Parents due to concerns that they were examples of witchcraft. I eventually watched them behind momma's back, but for many years especially when I was younger, I just watched The Food Network and The Cooking Channel instead. 

Hours of my childhood were spent watching Ina Garten tell me about the difference between imitation vanilla extract and the good stuff. I spent countless afternoons watching Rachel Ray prepare 30-minute meals, as well as watching Giada De Laurentiis like a hawk as the flipped frittatas in the pan without a spatula. I was hooked. I never complained about the food that I was served, and I never went hungry, but these shows gave me a glimpse into what food in other culture were actually like, and I couldn't wait for the days when I could make some of these cultured foods myself. 

This fascination with has never waned. Case and point, when I turned 21, I was ecstatic like many other young people, but for a very different reason. I don't drink alcohol and was never interested in doing so. I was much more interested in finally being able to cook with wine like my childhood culinary idols did! 

The first thing I did after my 21st birthday was purchase Marsala cooking wine. I wanted to recreate one my favorite recipes myself, chicken marsala. The chicken is tenderized, seared, and then simmered in a  creamy sauce that's flavored with marsala wine, chicken stock, heavy cream, onions, garlic, and mushrooms. Here I served with some home-made garlic mashed potatoes, roasted carrots and brussels sprouts. Since then I have made it countless times and it remains one of my most cherished meals. 

One such occasion was when a close member of my church family I grew up was going through a period of mourning after her son passed. I felt like the only thing I could do was cook for her. She was having an incredibly hard time, so I decided to take the stress of at least a few meals off of her plate and made a massive portion of this dish and brought it over to her house. 

I can also remember cooking for her and her extended family immediately after her son's passing. We were having a rehearsal of the live music the night before the funeral service at church so I offered to cook for them at that time as well. I sang in the service myself, but I wanted to do all I could. I knew I wouldn't be there to dry all of her tears, but I could make sure she wasn't hungry. That night I prepared a big batch of New Orleans style red beans and rice with some cornbread. 

This recipe is very dear to my heart. It isn't something I grew up eating but is something I learned to cook from a chef online, from this YouTube video. It is hearty, comforting, and makes a ton of food. I fed approximately 10 people off one pot, and everyone loved it. Starting with andouille sausage, mirepoix, and red beans, ending with a few hours of slow cooking this is one of my ultimate comfort foods.

Talented cooks from my family taught me how to love people, how to take pride in my food, and how to express my love to people through the meals I make. Amazing chefs from outside of my family captured my fascination and taught me different techniques and recipes I might not have known otherwise. My culture and my faith compels me to feed the hungry, to care for the hurting, and to put your heart into the service extended to others. Food is a language that transcends one single culture or kind of cuisine, and I'm happy to say that I am near fluent. 

I appreciate you reading a little bit of my love letter to good cooking. Here, take a plate to go! 

Fried flounder, deviled eggs, rice and gravy, cabbage, cornbread, and some sweet tea. 

P.S. 

Assume everything pictured on my blog was made from scratch, because it probably was!