Quoting Dale Shipp to Ruth Haffly <=-

I've seen plenty of recipes for okra in gumbo,
but I don't put it in either.

Creole food was originally urban, wealthy, French and Spanish
cooking with with African slaves in the kitchens and African okra in
the gumbo.

Cajun food was originally country, poor, French cooking with two
kinds of Native influences, first the Mi'kmaq of Acadia, then the
Louisiana tribes they encountered after the Acadian expulsion. So
their gumbos used Native sassafras and/or French roux.

---------- Recipe via Meal-Master (tm) v8.06

Title: Southern Fried Okra
Categories: Southern, Vegetables
Yield: 4 Servings

2 lb Okra
1 c Plain corn meal
1 c Flour
1 1/2 qt Vegetable oil for
Deep frying

Wash okra and cut into fairly thin slices; do not use stem or tip.
Make sure okra is moist with water and place in large plastic
container with lid. Add meal and flour. Place lid on container and
shake several times. Remove lid and make sure all okra slices are
coated with meal-flour mixture. Fry coated okra slices in deep
vegetable oil until brown. Remove with slotted spoon and drain on
paper towel. Salt to taste while hot.

From 'A Taste of Georgia' by the Newmann Junior Service League

Variations:

Use 1 1/2 c Buttermilk and 2 c Self-rising cornmeal to coat
- Telephone Pioneers of Mississippi

Texas style: add garlic salt and onion salt to plain white flour,
fry in lard. - The Wide, Wide World of Texas Cooking

Sprinkle with lemon juice when done. - Deena Abraham, posted on
Jewish Cooking-L

-----


Cheers

Jim


... Disney World? Why would anyone willingly go to Florida?

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On 08-26-21 20:48, Jim Weller <=-
spoke to Dale Shipp about Creole vs Cajun <=-

Quoting Dale Shipp to Ruth Haffly <=-

I've seen plenty of recipes for okra in gumbo,
but I don't put it in either.

Creole food was originally urban, wealthy, French and Spanish
cooking with with African slaves in the kitchens and African okra in
the gumbo.

Cajun food was originally country, poor, French cooking with two
kinds of Native influences, first the Mi'kmaq of Acadia, then the Louisiana tribes they encountered after the Acadian expulsion. So
their gumbos used Native sassafras and/or French roux.

I guess that means that I favor Cajun versus Creole:-}} At least when
it comes to gumbo.

Title: Southern Fried Okra

They have done fried okra here occasionally, and I liked it.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Potage Esau
Categories: Soup
Yield: 4 Servings

1 Stalk celery, chopped
1 md Carrot, chopped
1 Leek, white part onion,
Chopped
1 md Onion, stuck with four whole
Cloves
2 tb Butter
13 oz Dried brown lentils
6 c Chicken stock
Bouquet garni (thyme,
Parsley and bay leaf in
Cheesecloth bag)
1/2 ts Salt
1/4 ts Ground black pepper
1 4 t ground cardamom
Fresh lemon juice
Chopped fresh parsley

Prepare vegetables, heat butter and saute the vegetables until soft.
Rinse lentils in cold, running water and add to pan with stock and
bouquet garni. Bring to boil, lower heat and simmer very slowly,
covered, until lentils soften and split, about 30 minutes. Discard
onion and bouquet garni. Puree soup in food processor or blender.
Return to pan. If necessary, dilute with more stock to desired
consistency. Season with salt, pepper, cardamom and lemon juice to
taste. Heat and serve, topped with parsley.

8 to 10 servings.

Source: Potage Esau was first served at the hotel La Sapiniere
in the 1940's. This recipe appeared in Montreal's The Gazette
on 10 January 1996.

From: Alsandor@netcom.Ca Date: 04-07-97
Rec.Food.Recipe

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:54:37, 29 Aug 2021
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Dale Shipp wrote to Jim Weller <=-

I've seen plenty of recipes for okra in gumbo,
but I don't put it in either.

Creole food was originally urban, wealthy, French and Spanish
cooking with with African slaves in the kitchens and African okra in
the gumbo.

Cajun food was originally country, poor, French cooking with two
kinds of Native influences, first the Mi'kmaq of Acadia, then the Louisiana tribes they encountered after the Acadian expulsion. So
their gumbos used Native sassafras and/or French roux.

I guess that means that I favor Cajun versus Creole:-}} At least when
it comes to gumbo.

I've never cared much about the city vs country quibbles. My attitude
is a take on the 1960s slogan "If it feels good- DO IT!".

If it tastes good, EAT IT! No 9one had ever convinced me WRT okra, tough.

Here's a spice mix I make up from time to time - I use it in place of
both "Creole" (Tony Chachere's (green can)) and "Cajun" (Louisiana Fish
Fry (orange can)).

I even give some, from time to time, to the owner of Cajun Lawn Care -
who says I am an "honorary Cajun". Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Uncle Dirty Dave's Creole/Cajun Seasoning #1
Categories: Spices
Yield: 1 Batch

2 tb + 1 ts paprika
2 tb Salt
2 tb Garlic granules
1 tb Black pepper
1 tb Onion granules
1 tb Cayenne pepper
1 tb Dried oregano
1 tb Dried thyme

Combine all ingredients thoroughly.

Store in an airtight container, preferably in the ice
box.

Use as needed.

Recipe and MM Format by Dave Drum - 12 January 1996

Uncle Dirty Dave's Kitchen

MMMMM

... "I just love Chinese food. My favourite dish is number 27" - Clement Atlee

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Quoting Dale Shipp to Jim Weller <=-

Title: Southern Fried Okra

They have done fried okra here occasionally, and I liked it.

A different method from a different South.

---------- Recipe via Meal-Master (tm) v8.06

Title: Indian Fried Okra with Tamarind Paste
Categories: Indian, Vegetables, Nuts, Condiments
Yield: 4 servings

1 lb Fresh okra [1]
2 Big onions [2]
1 Red ripened tomato [3]
1 tb Fresh coconut powder [4]
1/4 bn Cilantro, optional [5]
1 tb Tamarind paste [6]
2 tb Any veg oil [7]
1 ts Mustard seed [8]
1 tb Any Sambar powder [9]
Salt accordingly [10]

Wash okra in a bowl of lukewarm water and remove all the moisture
using paper towels; it should be dry to cut. Chop okra ringwise
1/2 inch thickness. Chop 2 + 3 + 5 into very small pieces.

Place a pan with item 7, when it starts heating up, add item 8, so
that they split up, add chopped onions, fry till golden brown, add
chopped okra, fry till dark brown, add chopped tomato, fry till
water slowly disappears. All this cooking should be done on
med-high.

Then add 5 + 6 + 9 + 4 and very little bit of water, and 10, cook
for at least 15 -20 mins. If you like you can add 1/2 tablespoon of
sugar.

This recipe is really very nice goes well with cooked white rice
and little bit of butter. There is no question of slimy thing. The
trick is you got fry deep brown, don't care if one or two becomes
black, it really adds to the taste!!!

From: Jamuna Krishnappa

-----


Cheers

Jim


... Brandy. It's Grandma's medicine.

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