Posted on 07/06/2016 3:47:58 PM PDT by Jamestown1630
My office is holding its annual Summer Barbecue in a couple of weeks. Calling it a 'barbecue' is a bit extravagant, as all we do is cook hot dogs and hamburgers on a propane grill ;-) and the stars of the show are usually the wonderful side dishes that folks from many different ethnic cuisines bring to the party.
This year it will be a much smaller affair, with our 'grill master' out on knee-replacement surgery, other staff leaving for new jobs, and lots of folks away for Summer.
But I have to come up with a side dish!
I was thinking of trying this 'Texas Pete Roasted Corn and Poblano Salad' that showed up in the coupon section of the newspaper recently (apologies for the size of the pic above; haven't figured that out, yet ;-(
https://www.texaspete.com/recipe/texas-pete-roasted-corn-and-poblano-salad
I'm also thinking of doing a Broccoli Salad – the one where you finely chop broccoli florets, pecans or walnuts, and onion, and mix it with a Mayo-Milk-Vinegar-Sugar dressing. I'm not sure how it would go over – my crew are not exactly 'health nuts', especially at parties; but I love it. Some recipes add bacon, and in this one Paula Deen really 'mixes it up':
http://www.foodnetwork.com/recipes/paula-deen/broccoli-salad-recipe.htm
-JT
:-)
-JT
Those both look very good.
I know I’ve said this before, but I don’t think I’ve ever tried an Ina Garten recipe that didn’t turn out well.
-JT
We need a southerner to advise us about okra.
But please, take in my suggestion about ‘baked’ potatoes for potato salad. They are not pretty but they make a most delicious salad.
I tried okra in the Laurie Colwin recipe and found it disgusting. A lot of people do which may mean it is either disgusting or we’re cooking with it incorrectly.
Ina Garten is the genius of the middle-brow - of which I’m a member! She can do no wrong. Julia took notice of her at the end and didn’t like what she saw, lol!
Interesting you mention that, since the first thing I thought when looking at the picture was that the okra was missing. You can find plenty of recipes for a corn/okra/tomato chowder that are just wonderful. All of the veggies give up their structure and their sugars and you end up with something that is practically a dessert (IMO).
Put me on your cooking ping list.
I will try it. One of my co-workers makes a potato salad that is *exactly* like my Grandmother’s, which was perfect; and she always makes extra for me. So, I haven’t made it in a while.
But the next time I do, I’ll try your suggestion!
-JT
I grew up eating okra. Stewed okra is disgusting. That slime is just the most unappetizing thing. The texture can’t be any better, but I’ve never managed to get any into my mouth.
However, okra is quite good when lightly battered and flash fried. It’s good in thick, spicey gumbo or jambalaya. It’s good pickled, particularly with hot peppers.
It’s merely OK when heavily battered and deep fried.
I’ve got lots of fresh basil in the garden so this was a good reminder to make the corn salad soon - like tomorrow!
Done!
My Korean friends use it in some recipes. I’ll look into it.
-JT
Oooh...Details? I’m always interested in what Julia thought :-)
-JT
I’ve often thought that they’d be good stuffed with pepper jack or hot pimento cheese, battered and flash fried, but I’m not sure that cleaning the seeds out would prevent the slime. Frying itself does, so I guess it would not be a problem.
I got to searching Korean recipes that use Okra; apparently they pickle it. Here’s an interesting Grilled Cheese:
http://www.epicurious.com/recipes/food/views/gochujang-grilled-cheese-56389469
And here’s a recipe for pickling Okra:
http://allrecipes.com/recipe/35965/grandma-omas-pickled-okra/
-JT
I love fried okra ; ) While I was visiting my mom we went out & she got some smoked trout spread & it came w/ 2 pickled okra. She said they were good.
Google Bess’ Butter Beans, omgoodness, sweet, mustardy, creamy heaven. I got the recipe many years ago from a vegetable cookcookbook and it is my favorite dish to take to picnics, church suppers, and other places. Where ever I take those beans I always bring home an empty dish and people always ask for the recipe. I use Colman’s dry mustard which gives more heat.
Sorry I can’t post link I’m on an i-pad and it’s finicky.
Pickled okra is quite good as I mentioned. The flavor blends well with hot spices. The first time you try it, the “fuzz” on the outside is a little startling, though.
Smoked trout spread? Never tried it, never heard of it actually, until you posted your reply. Is this a regional specialty?
I like Ina, but my grown children detest her.
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