Thursday, September 10, 2009

Hey Ya'all

So, I go to Harmon's the other day to pick up some fresh Okra, and alas! there was none to be found. I pounced on the produce man and say, "you always have okra...where is the okra?" "Well, ma'am, we haven't gotten any in for a couple of weeks....there is some sort of okra shortage.....there is frozen okra on isle 12..." he replied. Okra shortage? Why hadn't I heard about this? I bet Paula Deen knows about this! And frozen okra...that stuff is the reason no one likes okra...sooo slimy! So, even though fried okra was on my menu at my cooking class, I had too improvise, thus resulting in a pretty great recipe. The recipe for buttermilk Ranch below, makes a wonderful dipping sauce...enjoy!
And by the way Mr. produce man...I googled okra shortage....there is an okra shortage in Uganda, and I hardly think that would effect our okra supply!


6 cups oil, for frying
1 cup cornmeal
2 cups all-purpose flour
1 teaspoon salt
½ teaspoon paprika, pepper and garlic powder
1/4 teaspoon cayenne pepper
1 lb butternut squash cut into sticks
1 lb baby zucchini squash
1/2 cup buttermilk
Heat the oil to 350 degrees.
Combine cornmeal, flour, and seasonings in a bowl. Soak the squashes in the buttermilk and then dredge in cornmeal-flour mixture to coat well. Fry the squashes separately. Carefully add squashes to the hot oil and cook until golden brown (5-5 minutes) in small batches. Remove from oil, drain on paper towels.


½ cup mayo
¼ cup buttermilk
¼ cup sour cream
2 Tablespoons parsley
2 green onions, minced
2 teaspoons Dijon
2 teaspoons apple cider vinegar
1 teaspoon garlic salt
Pinch of pepper
Whisk together all the ingredients in a mixing bowl. Transfer the dressing to an airtight container and refrigerate it until serving time

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