simple fried okra, un-battered.
Here is the same recipe set for the small amount of only 75 people (Many
folk do not like okra)
Ingredients
2-1/3 cups olive oil
12-1/2 large onion, thinly sliced
25 cloves garlic, minced
50 cups fresh okra, ends trimmed and halved lengthwise
salt to taste
ground black pepper to taste
12-1/2 limes, juiced
Directions
1. Heat the olive oil in a skillet over medium heat. Stir in the onion
and garlic; cook and stir until the onion has softened and turned
translucent, about 5 minutes.
2. Add the okra, salt, and pepper. Increase the heat to high; cook and
stir until the okra begins to brown, about 10 minutes. Pour the lime
juice over the okra and continue cooking for 2 minutes.
Terry H.
On 8/25/2011 7:25 PM, Terri Sprouse wrote:
We have been really enjoying our garden okra this year. I found this "island
okra" recipe. Should be fairly easy to prepare.
http://allrecipes.com/recipe/island-okras/detail.aspx
________________________________
From: Terry Holsinger<tr...@sprynet.com>
To: galen falgout<galenfalg...@yahoo.com>
Cc: stefan.crea...@arm.com; trog...@cavechat.org; tcrco...@texascavers.com;
mrzap...@gmail.com; jociehoo...@austin.rr.com; Matthew
Zappitello<mrzap...@gmail.com>
Sent: Thursday, August 25, 2011 3:53 PM
Subject: Re: [tcrcooks] Menu...
Ok, we only have 7 weekends till TCR IF we count this one.
We need to get this menu figured out quick.
We need to figure out exactly what DISHES (recipes) we are going to have and
who is going to cook what. We need to test cook those dishes unless it is
something that the cook is used to cooking, and need to make sure the different
dishes fit together somewhat as a meal, sort of.
Stef, home-made sausage is out, no time, we still need to go and select/collect the cow,
kill the cow, butcher said cow, figure out how to cook a WHOLE cow (not just the choice
bits) cook said cow, and also make sausage out of the other bits (also remember this will
be a lean range feed animal so low on the fat content, same as the wild boar we SHOULD be
getting , also will need to go and get that) and at the same time figure out the rest of
the menu, purchase ingredients, prepare ingredients, and get out to and set up at the
site (fill propane tanks, service cookers, haul trailers out, set up tables, find
servers, etc,) then feed 500 folk on site. Not really enough time unless we all have all
the weekends free till then and I know "we" don't.
Sandi has given us two "side dish" options so far
"Congri arroz: Cuban black beans and rice dish. Cheap, easy, and
vegetarian. Often served with fried bananas/plantains.
Jamaican cornbread: Spiced version of cornbread with coconut in it. Had it at the
Jammin' House Cafe in Marble Falls. I can prob rip off the recipe."
Clearly we are looking at cooking some Beef and wild pig, but how, and what
else for a main? Chicken? Fish?
Are we going to have appetizers (sausage bits?) for the line before (to help
keep the grumbling down)?
Desert may be Matt's suggestion of pineapple upside down cake. (Pineapple is
pacific ocean in origin, correct?)
Leaves the whole rest of the menu open......
Terry H.
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