Southern/Tennessee cooking

#1
ruger1234

ruger1234

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#1
Wanted to share a simple recipe and couldn't find an appropriate thread so I started this one.

Oven fried Okra.

Preheat oven to 475

Slice a gallon of okra into 1/8th inch slices.
Pour slices into gallon sized ziplock. Dust with a mixture of 1 and a half cup of cornmeal, one tablespoons of salt and two tablespoons black pepper.

Use two parts peanut oil to one part bacon grease. You will need about an inch and a half of oil grease in a deep cast iron skillet. Place skillet in oven for 15 minutes. Remove skillet from oven and pour in okra cornmeal mix. Return to oven.

Stir every 15 minutes until okra is golden brown and crunchy.
 
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#7
#7
ruger1234 said:
Wanted to share a simple recipe and couldn't find an appropriate thread so I started this one.

Oven fried Okra.

Preheat oven to 475

Slice a gallon of okra into 1/8th inch slices.
Pour slices into gallon sized ziplock. Dust with a mixture of 1 and a half cup of cornmeal, one tablespoons of salt and two tablespoons black pepper.

Use two parts peanut oil to one part bacon grease. You will need about an inch and a half of oil grease in a deep cast iron skillet. Place skillet in oven for 15 minutes. Remove skillet from oven and pour in okra cornmeal mix. Return to oven.

Stir every 15 minutes until okra is golden brown and crunchy.
Click to expand...

No soaking in vinegar for a half hour or other de-sliming trick?
 
#9
#9
ruger1234 said:
Wanted to share a simple recipe and couldn't find an appropriate thread so I started this one.

Oven fried Okra.

Preheat oven to 475

Slice a gallon of okra into 1/8th inch slices.
Pour slices into gallon sized ziplock. Dust with a mixture of 1 and a half cup of cornmeal, one tablespoons of salt and two tablespoons black pepper.

Use two parts peanut oil to one part bacon grease. You will need about an inch and a half of oil grease in a deep cast iron skillet. Place skillet in oven for 15 minutes. Remove skillet from oven and pour in okra cornmeal mix. Return to oven.

Stir every 15 minutes until okra is golden brown and crunchy.
Click to expand...

There is no in between with Okra.. love or hate it..
 
#17
#17
OP,

Recipe sounds solid, and I genuinely will give it a go! Thanks for sharing!

If I may suggest a twist to either this recipe or any using fried okra:

If the only way you've ever cut your okra is across and into rings (as is most common and as is done traditionally), try slicing the okra into quarters from tip to tip (julienne to be technical about it). It looks neat, sure, but by doing this you change the consistency (each piece contains more skin and less mushy insides).

Either way is great, just thought I'd offer a little twist if you're feeling adventurous.

PS: I can't take credit for the idea: I worked at Bonfire in Asheville, NC for a while and their amazing chef (who's name escapes me sadly) discovered the practice
 
#18
#18
ruger1234 said:
Bread with what?
Click to expand...

Cornmeal and only cornmeal, add seasonings of choice.

Edit: it works. Slice okra, put cornmeal in bag, I use a zip lock gallon bag (I remember Mama using a brown paper lunch bag), add seasoning, drop in okra, zip, and shake. Works fine👍. Be sure grease is hot, preferably an iron skillet.
 
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#21
#21
ruger1234 said:
plain corn meal? Nah, that won't work. Are you using a commercial creole premix? If so, what's in it?
Click to expand...

Like smallvol I usually prefer straight up corn meal, but I will throw seasoning in every so often. I don't hardly buy any commercial things any more. When we moved to Peru they aren't available. We grow and dehydrate our own herbs. Then on things like pepper and cumin seed I bring them in whole and fresh grind them when needed. It's amazing how much more flavor you get this way.

As to Creole seasoning, this one seems to be popular for making it yourself. I like to add more pepper, but to each their own.

http://www.food.com/recipe/the-best-creole-cajun-seasoning-mix-186029?ref=amp
 
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