The other night we had some dinner guests. One was from Georgia and the other was from Texas. My husband who is also from Georgia, decided we should have Chicken N Dumplings and Fried Okra. He wanted to treat these boys to some southern food and from the way they devoured it and from what they said- it had been awhile. I already posted the super easy Chicken N Dumplings recipe that my very good friend Miss Betsy showed me how to make, about a month before we moved from Georgia. They are my husband's favorite and so, I have been making them every couple of months. The recipe can be found HERE. I also decided to make Kale Chips, which I blogged about a couple months ago. I could eat those all day, salty and crispy- HERE is the recipe. We also had fried okra (It disappeared quickly) and I served up some Sauteed Spinach with Mushrooms -HEREand HERE are a couple of variations of this recipe that I have previously posted. The Chicken N Dumplings don't really take a good picture, but if you are familiar with them, you will appreciate their appearance. I know my hubby does! We finished the whole meal with Banana Pudding Pie, a twist on a Southern favorite. Check it out, above! Did I mention we had some very happy dinner guests??!!
Fried Okra from Emeril 1 pound okra
Buttermilk
1/2 cup flour
1/2 cup cornmeal
Essence, recipe follows
Oil, for frying
Salt and pepper
With a sharp knife, slice the okra into 1-inch slices. Season the okra with salt and pepper. Marinate the okra in buttermilk. Marinate for 30 minutes and drain. Place 1 quart of oil in a saucepan. Heat the oil. In a shallow dish, mix the flour and cornmeal together. Season the flour with Essence. Dredge the okra in the seasoned flour/cornmeal mixture, coating the okra completely. Fry the okra in the hot oil until golden brown, about 2 to 3 minutes. Fry the okra in batches. Remove the okra from the oil and drain on a paper-lined plate. Season with salt and pepper.
Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
With a sharp knife, slice the okra into 1-inch slices. Season the okra with salt and pepper. Marinate the okra in buttermilk. Marinate for 30 minutes and drain. Place 1 quart of oil in a saucepan. Heat the oil. In a shallow dish, mix the flour and cornmeal together. Season the flour with Essence. Dredge the okra in the seasoned flour/cornmeal mixture, coating the okra completely. Fry the okra in the hot oil until golden brown, about 2 to 3 minutes. Fry the okra in batches. Remove the okra from the oil and drain on a paper-lined plate. Season with salt and pepper.
Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly
No posts on this? That looks so yummy. Mmmmm.
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