I only grow tomatoes, several varieties of peppers, and okra (Clemson Spineless and Red Burgundy). Obviously it's okra season and we have it out the wazoo, so here are a few cooking tips.
Today's special - okra slit lengthwise and lightly stuffed with onion/chive cream cheese, wrapped in prosciutto, and baked at 325 until done. Great appetizer.
Smothered okra - one of Ms. J's specialties.
Shrimp gumbo - also one of her specialties.
Fried okra salad - we have a deep fat fryer (for health and nutrition reasons) and I use Zatarain's New Orleans Crispy Southern fish fry batter (soak okra in buttermilk before battering). Awesome.
This post brought to you by me, and the D/Bros.; obviously, none of whom have been drinking tonight! 🍻 🍻🍻
Today's special - okra slit lengthwise and lightly stuffed with onion/chive cream cheese, wrapped in prosciutto, and baked at 325 until done. Great appetizer.
Smothered okra - one of Ms. J's specialties.
Shrimp gumbo - also one of her specialties.
Fried okra salad - we have a deep fat fryer (for health and nutrition reasons) and I use Zatarain's New Orleans Crispy Southern fish fry batter (soak okra in buttermilk before battering). Awesome.
This post brought to you by me, and the D/Bros.; obviously, none of whom have been drinking tonight! 🍻 🍻🍻
