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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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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.
- 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
- 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.
- Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.
- 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.
- Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes.
- Drain on paper towels.
- Makes enough for 4 or 5 hungry people.
Note: Related recipes: Old Fashioned Fried Okra.
Lone Star List
Here are 10 things that caught my eye this week!
- A Pleasant Little Kitchen: Sheet Pan "Hot" Chicken fajitas
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- Imperial Sugar: Banana Cream Pie recipe
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- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
- Austin Chronicle: El Patio Closes After 65 Years in Business - University of Texas loses a local Tex-Mex favorite on the Drag
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New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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