Showing posts with label fried okra. Show all posts
Showing posts with label fried okra. Show all posts

Thursday, October 9, 2014

Best Southern Fried Okra #recipe @LucyBurdette





photo by Doug Berryhill
Lucy Burdette: I spent four years of my 20s in Tennessee, and found that the Southern food and lifestyle really fit me. And that's saying something

from a New Jersey born and bred girl! 





One of the things I learned to love was fried okra. In fact I love it so much that John and I always grow it in our Connecticut summer garden. (We may be the only okra north of the Mason-Dixon line LOL.) 

I think most people believe they loathe okra because it can be slimy if not handled properly. Here's a dish that we eat as often as we have enough okra to harvest. Not a bit of slime in it!


Ingredients 


8 to 10 pods of okra (cut them before they get too large or they will become woody)
One medium onion red or white, chopped
One large green pepper, chopped
One egg, whipped
Half a cup cornmeal or more as needed
Olive oil for frying


To make the okra, slice the pods into pieces approximately three quarters of an inch across. If when you start to slice, you notice pods that are difficult to saw through, discard those immediately. Chop the onion and the pepper.
 

In a frying pan, sauté the onions and peppers in a little olive oil and scrape this onto a plate. Add more oil and heat this over medium flame. 

 
Meanwhile, add the egg to the okra slices and stir this thoroughly. Pour in the cornmeal and mix well.

Dump the okra into the hot olive oil and sauté until almost brown. Just before finishing, add the onions and peppers back in and heat it all until crispy. 


Serve this with hot sauce on the side. Even your new England or western friends will love this recipe. 

 (Another delicious recipe using okra appeared in Death in Four Courses, called screw the roux stew.)





MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December. There's a Goodreads giveaway running now!

  And you might enjoy an essay about how Key West was chosen as the setting for this series.


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And don't forget, DEADLY ADVICE, the first advice column mystery (written as Roberta Isleib) is finally available as an ebook.

Thursday, September 27, 2012

My Grandmother's Recipe Box by Lucy Burdette


 LUCY BURDETTE: I don't think we've officially told you this, but I'll be writing and sharing recipes on Thursdays from now on, except for the first Thursday of each month when Annie Knox aka Wendy Watson will be posting. (So glad you'll continue to be a part of us Wendy!)

Anyway, the idea of posting more often got me a little panicky. What if I run out of recipes? Or interesting stories about food? For inspiration, I went to my messy recipe drawer, where I found a pile of handwritten recipes in my paternal grandmother's handwriting--what a treasure! 

I can't help sharing the one that was on the top--for Roach Poison. It was written on a piece of a brown paper bag. Is this not perfect for a mystery writer???

In case you can't read it:

Roach poison

1 tsp. cocoa
2 tbsp. flour
2 tbsp. boric acid

Shake well and put in bottle caps

Here's another one of grandma's notecard gems:

 The best cough syrup for a hacking cough is one teaspoon each of gin, lemon juice, and honey. 

Grandma Alice adds that she found this in Life Magazine, and they got it from Dr. Lendon Smith, a Portland, OR pediatrician who had a 5 minute television program "The Children's Hour."

But I can't leave you with only roach poison and cough syrup, so here's my recipe for the best friend okra ever! Living in Tennessee for four years, I learned the joy of this dish.

Do not make this with frozen okra or brown pods. Save it for the time you come across okra at the farmer's market or come by and I'll cut you some pods from our garden! (Possibly the only okra grown north of the Mason-Dixon line...)

Pan Fried Okra

about 20 pods of fresh okra, sliced
1 medium onion, chopped
1 smallish green pepper, chopped
1 egg
1/3 cup yellow corn meal

Slice the okra, discarding the stems and ends. If you notice a woody feeling as you cut, that pod has gotten too big. It will taste like eating straw and your family will say "We knew we hated okra!" so do yourself a favor and throw it out.

Saute the onions and peppers a few minutes in a large frying pan until soft. Meanwhile, beat the egg in a small bowl, then add the sliced okra and stir. Dump the cornmeal over that and stir again.  





Add this mixture to the pan and fry until it looks brown and the egg is cooked. Serve as a side veggie with Tobasco sauce to taste. Or here I had it for supper with sliced tomatoes and my favorite cottage-oat biscuits, which I'll tell you about another time.

And meanwhile, I invite you to enjoy the Key West food critic mysteries, full of food, friendship, and murder--all set in Paradise! PW said about DEATH IN FOUR COURSES: "Anyone who's overpaid for a pretentious restaurant meal will relish this witty cozy."

And please follow Lucy on Twitter @lucyburdette, or "like" her on facebook for all the latest updates.

Wednesday, June 15, 2011

Finger Lickin’ Dead Giveaway Results and Some Fried Okra

RileyAdamsFoodBlogPostpic_thumb_thumb[3]

First up, I wanted to thank everyone for entering my Finger Lickin’ Dead giveaway. There was a great response to the contest. The randomly picked winner was Darlene Peterson. Congratulations!

Thanks everyone! I wish you all could have won. Hope you’ll consider picking up a copy of the book:

Download the book on Kindle:
http://amzn.to/kh7MAp
Mass market paperback: http://amzn.to/lfUE2N

Fried Okra

I may lose some of y’all today! I think that okra is one of those things, like grits, that make people wonder about folks in the southern US.

But okra is what’s growing in everyone’s gardens down here. It will absolutely grow like wild. It loves the heat, it loves our crazy soil, it just enjoys the South.

And, if you fry it, it’s heavenly with some corn on the cob and some sliced tomatoes for a tasty supper on a hot day. :)

Fried Okra

Ingredients

Sliced okra (about 1/2 inch thick)
1/2 cup buttermilk
Salt and pepper
Cornmeal
Canola oil

Directions:

Heat oil in cast iron pan.
Combine cornmeal and dash of salt and pepper in a Ziplock bag.
Dip the okra in the buttermilk.
Toss the sliced okra with the cornmeal mixture in the bag.
Place okra in the frying pan and turn it as it cooks to prevent it from burning.
Cook until the okra turns a golden brown.
Drain and serve.

Hope you’ll enjoy a traditional Southern side! And—do you have a regional delicacy that may make others turn up their nose a little? :)

Riley/Elizabeth
Delicious and Suspicious (Riley Adams)
Finger Lickin’ Dead—June 7 (book 2 of the Memphis BBQ series!)

Congratulations to Julie Hyzy on the release of Grace Interrupted, the second in her Manor House Mystery series.
Click here to read a review from
the Chicago Sun-Times
Click here to order the book.



Congratulations to Wendy Lyn Watson on the release of A Parfait Murder, the third in her Mystery A La Mode series.
Click here to read a review from A Criminal Element.

Click here to purchase the book.

Click here to visit Wendy's Web site and
read on to learn how to enter her contest!



Wendy Lyn Watson's
new mystery A Parfait Murder features a story line about the Lantana Round-Up Rodeo Queen Pageant. To celebrate, Wendy's giving away a little cowboy couture: a leather and rhinestone cuff, and a "rodeo queen" keychain.
Eligibility: This contest is open to everyone living in the U.S. and Canada. One entry per person, please.
How to Enter: Send proof of purchase of A Parfait Murder (either a receipt, or a picture of you holding the book), by e-mail to wendylynwatson@gmail.com. Put the words "Parfait Giveaway" in the subject line.

Entries must be received by 5:00 PM Central Standard Time on Friday, June 17. Wendy will randomly select one entry and announce the winner here on the Mystery Lovers' Kitchen blog on Saturday, June 18. She will contact the winner via e-mail. If she does not receive a response within 7 days, she will draw a new winning name.