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Summertime vegetable season is here. A visit to the farmer's market will yield a bonanza of perfect peaches, ripe tomatoes and green beans. In Texas this time of year we cherish fresh okra. The best pods are the smaller ones, and you should avoid the ones with black spots. If fresh okra isn't available in your area, bags of frozen okra work ok. Now take this fresh vegetable bonanza and make today's recipe. It's a classic! Fried Okra and Potatoes.

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Enjoy this Texas Cooking recipe and have a great week!

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Grandma's Fried Okra and Potatoes

This is a dish my husband loves, and he professes to hate okra! Not the deep-fried, batter-dipped variety, this is quick -- something you can keep an eye on while the rest of your supper cooks. And remember, the larger the okra pod, the tougher, so choose small pods.

Ingredients:

  • 1 pound fresh okra
  • 2 large potatoes (baking type -- not new potatoes)
  • 1 medium white onion, finely chopped
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/4 teaspoon ground pepper
Preparation:
  1. Wash okra and cut off stem ends. Cut in 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture.
  2. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.
  3. Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil.
  4. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes.
  5. Drain on paper towels.
  6. Makes enough for 4 or 5 hungry people.

Note: Related recipes: Old Fashioned Fried Okra.

Kitchen tools you'll need:Mixing Bowls, Skillet

Lone Star List

Here are 10 things that caught my eye this week!

  1. A Pleasant Little Kitchen: Sheet Pan "Hot" Chicken fajitas
  2. Sweet Life: Peach Palomas
  3. Imperial Sugar: Banana Cream Pie recipe
  4. Fort Worth Weekly: In Mineral Wells, Pigs Fly - The Baker Hotel and Spa is slated for a 2022 grand opening.
  5. Serious Eats: From Trash to Treasure: The History of Barbecued Ribs - Far from being a delicacy that traces its roots to the antebellum South, barbecue ribs are a 20th century innovation.
  6. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
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  8. 360 West: The Art of the Plant A retired doctor has grown his love of mushrooms and botanicals into a second act.
  9. Marfa Public Radio: In the Heart of the Desert, Big Bend National Park is a Birder's Paradise
  10. Washington Post: We’ve just lived through the greatest period of restaurant growth in U.S. history. Here’s why it's ending.

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