Comments on: It Ain’t Just Southern http://www.endlesssimmer.com/2009/07/21/it-ain%e2%80%99t-just-southern/ - recipes, restaurants, food travel and everything edible Thu, 09 Feb 2012 14:44:02 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: westcoasthttp://www.endlesssimmer.com/2009/07/21/it-ain%e2%80%99t-just-southern/comment-page-1/#comment-59376 westcoast Tue, 15 Jun 2010 05:42:09 +0000 http://www.endlesssimmer.com/?p=6211#comment-59376 @levi - pictures, post, let's see it in action! @levi – pictures, post, let’s see it in action!

]]> By: Levi Sisemorehttp://www.endlesssimmer.com/2009/07/21/it-ain%e2%80%99t-just-southern/comment-page-1/#comment-58895 Levi Sisemore Thu, 06 May 2010 16:00:32 +0000 http://www.endlesssimmer.com/?p=6211#comment-58895 (sorry for the double post, the first time though some special characters didn't display correctly in the ingredients list). ~~~~~~~~~~~~~~~~~~~~~~~~~ I assure you, in the South fried okra is a fixture of traditional cooking (and, thus, gardening). It may be eaten by some boiled (ick!), pickled (yum!), or in gumbo (depends on the cook!), but the only universally-appreciated way to eat okra is fried. Here's my personal fried okra recipe: 1 lb. okra, chopped into 1/3” lengths 1C. butter milk (or 1T. vinegar to 1C. regular milk) 1/4C. yellow cornmeal 1/2C. all-purpose white flour 1/8t. cayenne pepper 1/8t. black pepper 1/8t. garlic powder 3/4t. salt Heat oil in a skillet (cast iron, if you want the true Southern cooking experience). Mix together cornmeal, flour, cayenne pepper, black pepper, garlic powder, and salt. Dip okra pieces into milk, then dredge them through the dry mixture. Set your coated pieces aside until you have a plate full and drop them, a few at a time, into the hot oil. Fry until golden and somewhat crispy. Set out on a paper towel-lined plate. This also works well with squash and onions and even strips of chicken (you'd probably want to double-dredge the meat). (sorry for the double post, the first time though some special characters didn’t display correctly in the ingredients list).
~~~~~~~~~~~~~~~~~~~~~~~~~
I assure you, in the South fried okra is a fixture of traditional cooking (and, thus, gardening). It may be eaten by some boiled (ick!), pickled (yum!), or in gumbo (depends on the cook!), but the only universally-appreciated way to eat okra is fried.

Here’s my personal fried okra recipe:

1 lb. okra, chopped into 1/3” lengths
1C. butter milk (or 1T. vinegar to 1C. regular milk)
1/4C. yellow cornmeal
1/2C. all-purpose white flour
1/8t. cayenne pepper
1/8t. black pepper
1/8t. garlic powder
3/4t. salt

Heat oil in a skillet (cast iron, if you want the true Southern cooking experience).

Mix together cornmeal, flour, cayenne pepper, black pepper, garlic powder, and salt.

Dip okra pieces into milk, then dredge them through the dry mixture. Set your coated pieces aside until you have a plate full and drop them, a few at a time, into the hot oil.

Fry until golden and somewhat crispy. Set out on a paper towel-lined plate.

This also works well with squash and onions and even strips of chicken (you’d probably want to double-dredge the meat).

]]> By: Levi Sisemorehttp://www.endlesssimmer.com/2009/07/21/it-ain%e2%80%99t-just-southern/comment-page-1/#comment-58894 Levi Sisemore Thu, 06 May 2010 15:58:36 +0000 http://www.endlesssimmer.com/?p=6211#comment-58894 I assure you, in the South fried okra is a fixture of traditional cooking (and, thus, gardening). It may be eaten by some boiled (ick!), pickled (yum!), or in gumbo (depends on the cook!), but the only universally-appreciated way to eat okra is fried. Here's my personal fried okra recipe: 1 lb. okra, chopped into ?” lengths 1C. butter milk (or 1T. vinegar to 1C. regular milk) ¼C. yellow cornmeal ½C. all-purpose white flour ?t. cayenne pepper ?t. black pepper ?t. garlic powder ¾t. salt Heat oil in a skillet (cast iron, if you want the true Southern cooking experience). Mix together cornmeal, flour, cayenne pepper, black pepper, garlic powder, and salt. Dip okra pieces into milk, then dredge them through the dry mixture. Set your coated pieces aside until you have a plate full and drop them, a few at a time, into the hot oil. Fry until golden and somewhat crispy. Set out on a paper towel-lined plate. This also works well with squash and onions and even strips of chicken (you'd probably want to double-dredge the meat). I assure you, in the South fried okra is a fixture of traditional cooking (and, thus, gardening). It may be eaten by some boiled (ick!), pickled (yum!), or in gumbo (depends on the cook!), but the only universally-appreciated way to eat okra is fried.

Here’s my personal fried okra recipe:

1 lb. okra, chopped into ?” lengths
1C. butter milk (or 1T. vinegar to 1C. regular milk)
¼C. yellow cornmeal
½C. all-purpose white flour
?t. cayenne pepper
?t. black pepper
?t. garlic powder
¾t. salt

Heat oil in a skillet (cast iron, if you want the true Southern cooking experience).

Mix together cornmeal, flour, cayenne pepper, black pepper, garlic powder, and salt.

Dip okra pieces into milk, then dredge them through the dry mixture. Set your coated pieces aside until you have a plate full and drop them, a few at a time, into the hot oil.

Fry until golden and somewhat crispy. Set out on a paper towel-lined plate.

This also works well with squash and onions and even strips of chicken (you’d probably want to double-dredge the meat).

]]> By: Market Style: Pimping the Plastic | Endless Simmer - A Food Bloghttp://www.endlesssimmer.com/2009/07/21/it-ain%e2%80%99t-just-southern/comment-page-1/#comment-53924 Market Style: Pimping the Plastic | Endless Simmer - A Food Blog Tue, 06 Oct 2009 11:23:58 +0000 http://www.endlesssimmer.com/?p=6211#comment-53924 [...] week I was stumbling around, trying to select the perfect 2 inch okra, while balancing another 10 okra (what’s the plural of okra?) in my not very large hands. It [...] [...] week I was stumbling around, trying to select the perfect 2 inch okra, while balancing another 10 okra (what’s the plural of okra?) in my not very large hands. It [...]

]]> By: Capital Spice Weekend Odds & Ends « Capital Spicehttp://www.endlesssimmer.com/2009/07/21/it-ain%e2%80%99t-just-southern/comment-page-1/#comment-47516 Capital Spice Weekend Odds & Ends « Capital Spice Sat, 25 Jul 2009 13:06:45 +0000 http://www.endlesssimmer.com/?p=6211#comment-47516 [...] Komi to Marvin checks Ravi Kabob off her list.    Endless Simmer gives okra a test run.    Arugula Files tries Cava in Barracks Row and brings a little Cava love to her kitchen.    [...] [...] Komi to Marvin checks Ravi Kabob off her list.    Endless Simmer gives okra a test run.    Arugula Files tries Cava in Barracks Row and brings a little Cava love to her kitchen.    [...]

]]> By: BShttp://www.endlesssimmer.com/2009/07/21/it-ain%e2%80%99t-just-southern/comment-page-1/#comment-47135 BS Wed, 22 Jul 2009 16:28:42 +0000 http://www.endlesssimmer.com/?p=6211#comment-47135 I guess I have to get into okra, huh? I second the call for someone to post a southern okra recipe. I guess I have to get into okra, huh? I second the call for someone to post a southern okra recipe.

]]> By: westcoasthttp://www.endlesssimmer.com/2009/07/21/it-ain%e2%80%99t-just-southern/comment-page-1/#comment-47034 westcoast Tue, 21 Jul 2009 16:15:17 +0000 http://www.endlesssimmer.com/?p=6211#comment-47034 Nope, just throw in the pan (mine was a frying pan/wok hybrid) and then every minute or so pan toss them so that the sides are flipping around. It's the heat of the oil that stops the oozing, so as soon as they get hot oil on them, they are set. Nope, just throw in the pan (mine was a frying pan/wok hybrid) and then every minute or so pan toss them so that the sides are flipping around. It’s the heat of the oil that stops the oozing, so as soon as they get hot oil on them, they are set.

]]> By: gansiehttp://www.endlesssimmer.com/2009/07/21/it-ain%e2%80%99t-just-southern/comment-page-1/#comment-47033 gansie Tue, 21 Jul 2009 16:00:33 +0000 http://www.endlesssimmer.com/?p=6211#comment-47033 question about the frying okra part - does it matter if you fry ooze-side down first? question about the frying okra part – does it matter if you fry ooze-side down first?

]]> By: westcoasthttp://www.endlesssimmer.com/2009/07/21/it-ain%e2%80%99t-just-southern/comment-page-1/#comment-47024 westcoast Tue, 21 Jul 2009 13:38:46 +0000 http://www.endlesssimmer.com/?p=6211#comment-47024 Indian grocery is in Takoma Park and called Halal Meat Market (used to be House of Spices). It has just about anything you could want including Indian sweets, meats, produce and spices. One thing I neglected to note -- if you have a small apartment and make this dish, you will smell like Indian food for some time...every night when I lay in my bed the smell paves the way for dreams, typically where I am doing choreographed bollywood dances while cooking indian food. Indian grocery is in Takoma Park and called Halal Meat Market (used to be House of Spices). It has just about anything you could want including Indian sweets, meats, produce and spices. One thing I neglected to note — if you have a small apartment and make this dish, you will smell like Indian food for some time…every night when I lay in my bed the smell paves the way for dreams, typically where I am doing choreographed bollywood dances while cooking indian food.

]]> By: OMGYeahYouKnowMehttp://www.endlesssimmer.com/2009/07/21/it-ain%e2%80%99t-just-southern/comment-page-1/#comment-47023 OMGYeahYouKnowMe Tue, 21 Jul 2009 13:35:49 +0000 http://www.endlesssimmer.com/?p=6211#comment-47023 Yummmy. so now there are two indianish recipes for okra on ES. Someone needs to post a southern U.S. recipe! Yummmy. so now there are two indianish recipes for okra on ES. Someone needs to post a southern U.S. recipe!

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