Last Of Summer

Okra is the last vegetable left in the garden.  It loves the dry and heat and comes on like gangbusters. Of African origin, it can be eaten many ways.  Lately, I see it salted and dried whole in containers, but I've yet to try it.

I have deep southern roots; my mother and her family were from Louisiana.  Where I live now, okra is mostly dredged in cornmeal and flour and fried.  Farther 'down south' it is eaten stewed with tomatoes or in my favorite dish, Gumbo.

I slice it and put it in a freezer bag and toss it in the freezer.  Some dredge it in their favorite mixture then freeze it to fry later.  This Gumbo recipe is the real deal, straight from New Orleans.  I make so much of it, I freeze what is left for later and it is just as good as the day I made it.  So here it is.

New Orleans Gumbo

Make a roux with bacon grease and flour.  I use about 1/2 cup grease to 1 cup flour.  You want to cook the roux till it is golden to amber in color and the consistency of gravy.  ADD 2 lbs. of sliced okra and cook down for about 15 minutes.

ADD    2-3 cups of chopped onions
1 cup chopped green
scallions
1 cup chopped fresh parsley
1 cup chopped green bell pepper
1 TB. minced garlic

Cook 10 minutes more then ADD 1 1/2cups chopped tomatoes

ADD 2 quarts cold water.  Mix ingredients.  ADD 1 whole chicken that has been boiled and pulled from the bones.

ADD seasonings:
3 whole bay leaves
1 1/2 tsp. dried thyme
5 tsp. salt
1 1/4 tsp. black pepper
1/2 tsp. cayenne pepper
4 TBS. lemon juice
10 whole allspice
8 whole cloves
1 tsp. mace

Bring mixture to a boil, then lower heat and simmer for one hour.  Stir from time to time and stir bottom of pan to keep from scorching.  At the end of the hour, add another 1/2 quart of water and a package of sliced polska kielbasa or your favorite kind of sausage.  Cook 15 minutes more and serve over your favorite rice.

POINTER'S - I've used the water that I cooked the chicken in or added chicken bouillon to the brew.  I don't like chomping on the cloves and allspice so I use it ground up. And, since I rarely measure, certainly adjust the spices to your taste.  I usually use more than the recipe calls for.  I've also added shrimp and crab at the last few minutes of cooking.  I don't think you can mess this recipe up.

Blackeyed Peas and Hoppin' John

Re-posted from 2009

One of the few things left in my vegetable garden are black eyed peas. Notice the deer also enjoy them and have snapped the pea vines off. I posted this recipe around the new year and it is called Hoppin' John. I can't remember why it is called that; guess John was so happy the deer didn't eat all of his peas that he hopped around and did a jig. This recipe is a variation and could be eaten as a meal instead of a side dish. Very southern!

Hoppin' John

Boil Lundberg's brown rice. This brown rice is to die for. It is the brown rice that P.F. Chang's uses. Next add a ham hock or some bacon (no I don't eat mammals) to a saucepan with the peas and boil until peas are tender. In yet another pan, (I'm sorry but this dish is worth it) fry okra breaded in cornmeal and flour then drain on a paper towel. Now, cut a tomato into a small dice. Also a few green scallions, or as many as you like. Experiment. Don't forget to salt and pepper according to taste. Assemble dish - rice, peas on top with a spoonful of juice and some pork, tomatoes next then scallions topped with the fried okra. Splash with Louisiana hot sauce. Enjoy!

Southern Dish

Here is a concoction that definitely has southern roots. Everyone knows that in the southeastern United States, black-eyed peas, rice and fried okra are mainstays of southern cuisine. It's the time of year where I start digging in the freezer, pantry and refrigerators to see what needs to be eaten before the coming summer crops come in. This dish came from the need to whittle down the stores of vegetables and the like. It is a version of a popular dish called Hoppin' John. First, I boiled the peas and some Lundberg's brown rice. The peas are much better frozen, but I guess you could use canned. I then cut up some fresh Roma tomatoes into a small dice and also sliced up some scallions - about a cup of each. Next came battering and frying the okra. Then all I did was put down a bed of rice and topped it with the black-eyed peas and a little of the juice, then a layer of tomatoes, onions then the okra. That's it. A meatless lunch or dinner that is a complete protein. And, don't forget to season it with whatever spices or herbs your family enjoys.