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RECIPE # 5009 BACON OKRA SKILLET Friday May 24, 2013

RECIPE # 5009 BACON OKRA SKILLET Friday May 24, 2013

CREATED May 24, 2013

MORGAN MURPHY / COOKBOOK AUTHOR / "OFF THE EATEN PATH; SECOND HELPINGS"

Bacon and Okra Skillet

6 slices bacon

2 cups chopped onions

2 cups sliced (1⁄4-inch) okra

2 cups diced tomatoes

1⁄2 tsp. salt

1⁄2 tsp. freshly ground pepper

3 cups cooked white rice

Fry bacon in a 12-inch cast-iron skillet until crisp. Remove and drain on paper towels, reserving drippings in skillet. Add onions and okra to skillet, and cook over medium heat, stirring occasionally, until tender, 7 to 10 minutes. Add diced tomatoes, and cook 7 minutes more. Season with salt and pepper. Crumble bacon on top. Serve with rice. Makes 4 to 6 servings. Serve with grilled chicken or fish.

Jalapeno Hoecakes

2 cups finely ground plain yellow cornmeal

¾ tsp. fine sea salt

¾ tsp. baking soda

¾ tsp. adobo seasoning

¼ cup fresh corn kernels

1 Tbsp. olive oil

¼ small onion

1 jalapeno pepper, stem removed

2 large eggs, lightly beaten

2/3 cup buttermilk

Molasses

Whisk together first 4 ingredients in a large bowl. Process corn kernels and next three ingredients in a food processor until evenly minced, stopping to scrape down sides. Transfer vegetable mixture to a small bowl, and stir in eggs and buttermilk. Pour buttermilk mixture into cornmeal mixture, and stir just until moistened.

Working in batches, pour batter by the tablespoon into a hot, lightly greased griddle or large nonstick skillet. Cook hoecakes 1 to 2 minutes or until tops are covered with bubbles and edges look dry; turn and cook 1 minute more. Serve hot with a drizzle of molasses. Makes 6 to 8 servings.