1/2 lb Okra (FL)
2 quarts fresh okra
1 to 2 large eggs, lightly beaten
About 1 cup cornmeal
1 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
1/2 teaspoon onion powder or garlic powder (optional)
1/2 to 3/4 cup bacon drippings or vegetable oil (enough to fill the skillet 1/4 inch deep)
Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.) Pour the beaten egg(s) over the okra and stir gently until the rounds are coated. Add the cornmeal, salt, pepper, and, if desired, onion or garlic powder, stirring gently to coat.
Heat the bacon drippings in a 12-inch cast iron skillet over medium-high heat until hot. To test, add a slice of okra to the skillet to see if it really sizzles. Pour half the okra into the skillet and cook until golden brown all over, turning it with a metal spatula. (Some people like it almost burned.) You may need to add more bacon drippings.
Remove the okra from the skillet and repeat with the remaining okra, adding more drippings if needed.
1/2 lb Black eyed peas in shell (FL)
4 cups fresh shelled field peas, any variety
2 1/2 cups water (you can substitute chicken stock or pork stock)
One small slice (about 1 1/2 ounces) of salt pork or other cured, smoked or not, piece of fatty pork such as bacon
OR you can substitute 1 tablespoon olive oil plus 1 teaspoon salt
OR a teaspoon of bacon grease
OR you can use a few small pieces of heavily salted fresh pork belly or fatback that you rendered slowly in a pan until well browned
4-5 small whole okra pods
Salt and pepper to taste
Carefully wash and pick over the peas. Discard any damaged peas and trash. Put the peas in a pot and cover with water or stock. Bring to a boil over med-high heat. At this point the peas will throw off a lot of foam, which needs to be skimmed off. When the foaming stops, reduce the heat to low and simmer for 15 minutes. Then place a handful of small okra pods on top of the peas, cover the pot, and simmer another 10-15 minutes until the peas are sufficiently tender — more than al dente, less than mushy. Taste carefully for seasoning. The amount of salt you will need to add will depend on how salty your seasoning meat or cooking stock is. Serve hot with Black Skillet Cornbread, fresh sliced tomatoes with homemade mayonnaise, and a few slices of sweet onion.
Field Peas and Okra
1 Bunch green kale (SC)
1 Avocado (FL)
1 bunches Kale
1 tablespoons Lemon Juice
1/2 tablespoon Honey
1/2teaspoon Dijon Mustard
1 tablespoons Sweet Balsamic Vinegar
1 handful Roasted Almonds
Stack the kale leaves into tight bunches and slice into thin shreds, starting with the tops. Slice the half cabbage into shreds and toss with the kale, adding until the amounts of kale and cabbage are roughly equal.
Pit and slice the avocados into halves and scoop onto the kale and cabbage. Massage the avocado into the greens with your hands, coating each piece to create a creamy base for your dressing.
To make the dressing, whisk together the lemon juice, honey, mustard and balsamic vinegar. Taste and adjust to your preference, adding more honey for sweetness or more mustard for increased zing. Pour dressing over salad and toss.Season with salt and pepper, top salad with chopped roasted almonds and serve.
Massaged Kale and Avocado Salad
1 Tomato (SC)
1 large tomato, diced
1/4 cup diced red onion
1/2 jalapeno, minced
2-3 tablespoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 avocado, diced
1/4 cup chopped fresh cilantro
Pinch of cayenne, if desired
Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).
Tomato Avocado Salsa
3 Sapodilla (FL)
½ cup milk
1 Tbsp honey
½ cup sapodilla flesh
4 cups ice
Place all ingredients in blender and process until smooth.
Tropical Sapodilla Sherbert