appetizers - grace grits and gardening

Spicy Baked Okra

April 2, 2014 By Talya Tate Boerner

I was raised on fried okra (and fried potatoes and fried eggplant), but I rarely fry anything these days. Sad, I know. I have my reasons and I’m sure you can figure them out. Even without the deep fried part of the equation, okra is delicious prepared lots of other ways—roasted, pickled, grilled, etc.

Last week I baked a more slender version of fried. Crunchy. Spicy. Satisfying. This dish serves as a soulful side or southern appetizer dipped in barbecue sauce or homemade ranch dressing.

And did you know okra comes from the mallow plant family—same as cotton? No wonder I love it so.

Spicy Baked Okra

Print Recipe

Ingredients Method

Ingredients

2 cups okra cut into one-inch pieces
1/2 Tablespoon Olive Oil
1-2 Tablespoons corn meal
Cayenne to taste
Sea Salt to taste
Black Pepper to taste
Parmesan Reggiano optional

Method

Preheat oven to 400.
Place okra in a medium bowl and drizzle with olive oil. Stir.
In a separate small bowl, mix together corn meal, cayenne, black pepper and salt. Sprinkle corn meal over okra and toss.
Spread on cookie sheet at roast until brown and crispy, stirring once, approximately 15 minutes. (oven times vary)
Serve with freshly grated Parmesan Reggiano if desired.

Grace Grits and Gardening

P.S. Of course okra has health benefits galore.

Sweet and Spicy Chicken Wings

January 28, 2014 By Talya Tate Boerner

My recipe for sweet and spicy chicken wings is sure to be a crowd pleaser at your Super Bowl party this weekend. (Or for supper tonight…) The marinade is easy to make and the chicken grills up in no time. Alternatively, if the weather outside is frightful where you live, these wings will be just as tasty roasted in the oven.

Ingredients

2.5 pounds chicken wings/drumettes
1/2 cup soy sauce
1/2 cup finely chopped yellow onion
1/4 cup butter, melted
1/4 cup orange juice
1/4 cup agave
2 cloves garlic, finely chopped
3 tablespoons brown sugar
1 Tablespoon ginger
1 teaspoon dry mustard
1/2 teaspoon cayenne
sea salt and black pepper, to taste
chopped green onions (garnish)

Method

Mix all the ingredients together (except green onions). Pour into a large plastic bag with chicken. Brine overnight in the refrigerator or at least 6-8 hours.

My husband grilled these on his Big Green Egg. They cooked really quickly—in less than fifteen minutes. If you prefer to cook in the oven, roast at 350 degrees for 45 minutes until juices run clear.

Sprinkle with chopped green onions and serve with ranch or blue cheese dressing.

So….Seattle or Denver?

Grace Grits and Gardening

Musical Pairing:

Are You Ready for Some Football? Hank Williams, Jr.

Sun-Dried Tomato Goat Cheese Spread

December 28, 2013 By Talya Tate Boerner

My husband makes this delectable goat cheese spread for every special occasion. With only four ingredients, the dish is simple and oh so flavorful with sweet and savory sun-dried tomatoes, tangy goat cheese and fresh basil.

Ingredients

Goat Cheese, 8 ounces

1 head of Garlic, top trimmed

5 T Basil, chopped

6 oil packed Sun-Dried Tomatoes, chopped

Note: We are typically heavy handed with herbs and tomatoes—the more the better! Adjust ingredients according to your taste preference.

Method

Heat oven to 350 degrees.

Place garlic on aluminum foil, drizzle with olive oil, seal foil and bake one hour. (Quick tip: To save time, use minced garlic and sauté in a skillet…)

When cooled enough to handle, squeeze garlic bulbs into a bowl with sun-dried tomatoes, basil and cheese. Blend well.

Form into a ball or log. Chill in the refrigerator several hours before serving.

Spread over crackers, serve with baguette slices or as a dip with sturdy chips. (Sturdy because the spread is thick…)

Happy New Year!

talya

Grace Grits and Gardening

Farm. Food. Garden. Life.