O is for Okra
It's July, so this is a great time of year to enjoy fresh vegetables. If your local farmer's market has unfortunately been sidelined because of Covid-19 precautions, there's lots of good stuff in the grocery stores, especially Central Market. Today's recipe is a genuinely classic Texas dish - Fried Okra and Potatoes. Remember to choose the small okra pods. The large ones are tougher.
Take care and be gentle with each other!
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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:Another favorite recipe is Grandma's Fried Okra. Just the fried okra, ma'm!
Mixing Bowls, Skillet
Lone Star List
Here are some things that caught my eye this week!
- Texas Monthly BBQ: Texas Monthly visits Meshack's Bar-Be-Que Shack in Garland!
- Saveur: Get the Most Out of Summer Cucumbers.
- NYT Food: One Perfect Peach Make peach pie, cobbler or Jerrelle Guy’s new recipe for poundcake.
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
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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