RECIPE: FRIED OKRA

You know those "you might be a redneck" jokes by Jeff Foxworthy? Well, I am sure there is one about growing and eating okra. Yes. I grow okra. And yes. I cannot wait to fry up the first batch each summer. Right now, I've got more okra than I can give away, in fact. Okra is a lot like zucchini. At first, you think it isn't going to grow and then you have so many, you cannot eat it all or give it away. People actually run when they see you coming with a basket full of zucchini or okra because they probably have more than they can eat at their house, too.

You really have to watch the okra in the garden. It can quickly get away from you if you are not careful and go from perfect to tough in a day. Whether picking it yourself or shopping for it at the store or farmer's market, you want the tender, young okra. Bigger is not better. The larger okra pods have tough husks and are too chewy.

Growing up, fried okra was always a real treat. To me, a freshly picked homegrown tomato, a pile of fried okra and a deviled egg or two on my plate is all I need to make a perfect summer supper. Growing up, my mom would put a bowl of fried okra on the table and we'd fight over it like candy. There was never enough.

Most folks use buttermilk for frying okra but I might use heavy cream if I have it in the fridge. Either one works but the buttermilk creates a different taste than the heavy cream does.

SOUTHERN FRIED OKRA

INGREDIENTS

4 cups fresh okra, sliced into 1/2" pieces (this is probably about a pound of okra)

1 1/2 cups buttermilk, heavy cream or whipping cream

1/2 cup all-purpose flour

3/4 cup self-rising cornmeal

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

scant pinch, cayenne pepper

Vegetable oil for frying

DIRECTIONS

Cut the tips and stem end off each okra pod and slice into 1/2" pieces.

Put the buttermilk or heavy cream into a bowl. Add the sliced okra. Let it soak for 15-20 minutes.

Make the dredge in a large bowl or zip top bag by combining the flour, cornmeal, salt, pepper, and cayenne. Shake or whisk to combine.

Working in small batches, use a slotted spoon or a strainer to remove the okra from the liquid. Add the drained okra to the cornmeal mixture. Toss well to coat evenly. Remove from the cornmeal mixture using a slotted spatula or a slotted spoon and shake it a bit to allow the excess cornmeal to fall off. (otherwise this excess will fall into the oil and burn as you are frying the okra) You want a light coating on the okra, not a heavy, solid breading like you often see with fried okra at restaurants. You want to be able to see the okra.

NOTE: I have frozen the okra at this point by spreading it out in a single layer on a sheet pan. Once frozen, I put it into single serving zip top bags and it is ready to fry when I need it. I doesn't keep well for a long period of time- use it within a month or so.

To fry: Add vegetable oil to 2" deep on your frying pan, cast iron skillet, or Dutch oven. I like canola oil. My mom used Crisco vegetable oil. Heat the oil to 360 degrees or test it by dropping a piece of okra in the hot oil. You want the okra to sizzle when you drop it into the oil but not too hot that it burns up before the okra is fully cooked.

Again, working in small batches, add a single layer of okra to the hot oil in the pan. Fry until golden brown and drain on paper towels. Repeat.

Check the seasoning- I usually add a sprinkle of salt when the okra comes out of the hot oil.

RECIPE: BISCUITS AND CHOCOLATE GRAVY

Traditional buttermilk biscuits with chocolate gravy.... yes. Chocolate. This old-school Southern treat isn’t seen too much anymore. Back in the day, many farm families would make a skillet chocolate sauce or ‘gravy’ and turn their leftover breakfast biscuits into a sweet treat or dessert. 

You can use your own biscuit recipe or even use canned or frozen biscuits if you must. The key is to make sure the biscuits are nice and warm before you spoon over the chocolate gravy. If I'm using leftover biscuits, I warm them in the oven while I'm making the gravy.

TRADITONAL BUTTERMILK BISCUITS 

INGREDIENTS

½ cup cold butter (one stick)

2 cups self-rising flour

¾ cup buttermilk

3 tablespoons butter, melted

DIRECTIONS:

Preheat oven to 450 degrees F.

Cut the butter into the flour using a pastry cutter or fork. Add the buttermilk. Stir just until moistened. Turn out onto a floured work surface. Flour rolling pin. Knead 3-4 times. Roll dough ¾” thick. Cut with a 2” circle biscuit cutter that you flour between each cut. Place on a greased baking sheet. Let them barely touch if you want taller biscuits- they'll have each other to push against to help them rise. Don't let them touch if you like a less 'fluffy' biscuit. Brush with melted butter and bake for 12-14 minutes. 

Makes about a dozen.

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CHOCOLATE GRAVY

INGREDIENTS

1 cup sugar

3 tablespoons cocoa powder

2 tablespoons all purpose flour

Pinch kosher salt

1 tablespoon unsalted butter

1 ½ cups whole milk

DIRECTIONS:

Sift the sugar, salt, cocoa powder and flour together. Put butter in a cast iron skillet. Over medium-low heat, add the flour mixture and cook like you would a roux, stirring until it becomes light brown and you've cooked off some of the raw flour taste.

Whisk in the milk, a little at a time, whisking each addition until smooth. Keep whisking until there are no lumps. Turn up the heat to medium heat, stirring continually until it thickens.

I like to add shavings of some really good chocolate when I serve it... I keep scraps just for this purpose.

RECIPE: PARMESAN CHEESE SKILLET SPAGHETTI CAKE

If you're like me, you always make too much pasta and have a ton left over. Here's a way to use it! My Parmesan Cheese Skillet Spaghetti Cake uses pantry or fridge items you simply bake in a cast iron skillet. It's pretty fantastic. In fact, you can throw just about anything you want in there... leftover roasted veggies, a bit of sausage or even leftover short ribs. This easy recipe is great for an impromptu party or for  dinner, as a side dish or anytime you have leftover pasta. Add some marinara on the side. You’ll love it!

PARMESAN CHEESE SKILLET SPAGHETTI CAKE

Prep Time: 10 minutes    Cook time: 15 minutes

INGREDIENTS

1/2 teaspoon plus 1 tablespoon olive oil

1 clove garlic, smashed

12 ounces angel hair pasta, cooked and drained

2 eggs

1 ½ cups Parmesan cheese, grated, plus 1/4 cup more for serving

1 teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

DIRECTIONS: 

Cook the pasta according to package directions. Drain. Toss with ½ teaspoon olive oil. Set aside.

Put the eggs in a large bowl and whisk them well. Whisk in the salt, pepper and the garlic. Add the pasta and the cheese. Toss to coat evenly.

Put 1 tablespoon olive oil in a cast iron or oven-proof skillet over medium high heat. When it gets hot, add the smashed garlic clove and let it cook 1-2 minutes but don’t let it burn. Remove from heat. Use the back of a knife to turn the garlic clove into a paste. Mix it into the pasta.

Turn the heat down to medium. Carefully spin the hot skillet to distribute the olive oil. Pour the pasta mixture into the hot pan. Let it cook 3-4 minutes or until well-browned. Use a large spatula or two small ones to flip the cake and brown the other side; about 4 minutes more. The cake is done when the eggs are set and the cheese is melted.

If you prefer not to flip the cake, no problem. You can finish it in the oven. Before you start, preheat the oven to 425 degrees F. Once you've cooked the cake on the stove to brown the bottom, move the pan into the oven and cook for 10 minutes more or until the top is golden brown and the eggs are completely set. (Make sure to use an oven safe pan like a cast iron skillet)

To serve, run a knife around the edges to loosen the cake and turn it out on a heat-proof platter or wooden cutting board. Sprinkle with more freshly grated Parmesan and some finely chopped Italian parsley.