Friday

Made in OK!



There has kind of been an all Oklahoma/ food/ sports theme going on this week at the RHOK. I guess great minds think alike, as that's what has been on my agenda to write about all week. No surprise I am finishing this up at the last minute, though, as my life seems to be all about the last minute lately!

I'm taking you in a little different direction, though. Everything I am offering up has something related to Oklahoma in it. While some just pay homage by the name only,  there are some that use products we make right here in the Sooner-Cowboy state. In any case, they are seriously yummy. 

First up, let's start with OKra, for obvious reasons.  Corn meal is the key for me, as that's the way my granny does it.  And she uses Shawnee Mills corn meal.  Shawnee Mills is made in none other than Shawnee, OK, of course.

Ingredients
10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup Shawnee Mills cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

Directions
In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper. Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown. Cook until golden. Drain on paper towels before serving hot.


Next up, OKie DOKie Brisket, a fan favorite. It's served with Head Country BBQ sauce, made over in Ponca City! There isn't anything much better for a quick meal, and leftovers later in the week are awesome for sandwiches.

Ingredients:
3/4 cup cola
1/4 cup Worcestershire sauce
1 tablespoon vinegar
2 gloves garlic, minced
1 teaspoon beef boullion granules
1/2 teaspoon dry mustard
1 teaspoon chili powder
1/4 teaspoon cayenne pepper, ground
2 medium onions, chopped
1 1/2 pound beef roast or brisket piece

Directions:
Mix first 8 ingredients in a bowl. Place meat in crock pot on top of sliced onions. Pour liquid mixture over meat. Cover and cook 10-12 hours on low,  or 5-6 hours on high. Slice or shred and serve with Head Country Sauce.

Now, since we have a meat and a vegetable, let's have a cocktail. How about the Oklahoma Cooler?

Ingredients:
1 oz Vodka
1 1/2 oz Watermelon Liqueur
1 splash 7 Up
2 oz Cranberry Juice

Oh, and I guess we need a dessert. This one is called OKlahoma Apple Bake, though I am not sure why.  It is good though, so I guess we can claim it.  It does have pecans, which you know can be found all over the state, but especially down in Bixby at Carmichael's or Conrad's fresh from one of the many pecan orchards.

Ingredients:
1 tsp vanilla       
1 cup flour
1/4 tsp salt        
1/2 tsp nutmeg 1 tsp cinnamon
1/2 cup pecans
3 medium apples, diced

Directions:               
In baking dish, mix all ingredients together. Bake for 1 hour at 300 F. Then top with the  sauce.
Sauce: Mix together 1 stick butter, 1/2 pint coffee cream, 1/2 cup brown sugar, 1/2 cup white sugar, 1 tsp vanilla. Cook over low heat for 5 minutes, stirring constantly.

I hope you enjoy these great OKie dishes...be sure and let us know if you try them and how it goes. Surely, after this week, ya'll should have no troubles with what to make for awhile! Of course there are many more awesome Oklahoma products I didn't get to mention, but you can find them all right here.  You might be surprised!

All the best,
~Mrs. Sinclair

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