I will preface this post by saying this meal is not completely gluten free but it sure is delicious! Like I have said before, I am not completely gluten free but choose to eat that way most of the time. My husband was so sweet take over kitchen duties for me tonight. He said, you cook all the time, let me cook for you. I know, I know, he's a sweet heart.
We were eating dinner Saturday night with my in-laws at a local restaurant, City Grill and came home with a surprise. The staff at the restaurant knows us well and were so sweet to send us home with some home grown okra they had left over and weren't going to use. We walked out with a large bag of okra that I am so excited about. Although we love it in different ways, my husband and I both are big fans of okra!
I let the hubs totally pick the menu for tonight's supper and here is the results... It's a MAN MEAL as the Hubs likes to call it.
Southern Fried Okra
Nothing about this recipe is gluten free but I have a feeling there are lots of folks out there that will LOVE this recipe! My husband isn't very good about measuring ingredients.... The flour and cornmeal should be equal parts (you may need more depending on how much okra you are frying)
Ingredients:
about 4 1/4 cup sliced okra
1 c all purpose flour
1 c yellow corn meal
about 4 1/4 cup sliced okra
1 c all purpose flour
1 c yellow corn meal
1 t salt
1-2 t pepper
Butter milk to coat
oil for frying (vegetable or canola)
In a large bowl, add the flour, corn meal, salt, and pepper and stir to combine.
Slice your okra in 1/8 - 1/4 of an inch slices. Removing the ends.
Heat oil to 350° - 400°. Remember the temperature will drop when you add in the okra.
With your sliced okra in a large bowl, slowly add the buttermilk. You want just enough to coat it, but you don't want the okra swimming in it. Stir to evenly coat.
Add in your flour mixture a little at a time. Again, you don't want the okra swimming in the flour. You just want enough to get a good breading. Stir to coat.
This is what you're going for.
Now it's time to fry! You can test the oil with one piece of okra. It should look like this if oil is ready.
Go ahead and put your okra in the oil making sure not to over fill. This is very important, DO NOT STIR once the okra is in the oil. You will knock off your batter.
Fry for 5-10 minutes. Just watch it carefully to make sure it doesn't burn. Once you can see that the batter has hardened, it is okay to stir.
Using a wire strainer spoon, remove the okra and place on a paper towel lined plate to remove the excess oil.
Enjoy!!
1-2 t pepper
Butter milk to coat
oil for frying (vegetable or canola)
In a large bowl, add the flour, corn meal, salt, and pepper and stir to combine.
Slice your okra in 1/8 - 1/4 of an inch slices. Removing the ends.
Heat oil to 350° - 400°. Remember the temperature will drop when you add in the okra.
With your sliced okra in a large bowl, slowly add the buttermilk. You want just enough to coat it, but you don't want the okra swimming in it. Stir to evenly coat.
Add in your flour mixture a little at a time. Again, you don't want the okra swimming in the flour. You just want enough to get a good breading. Stir to coat.
This is what you're going for.
Now it's time to fry! You can test the oil with one piece of okra. It should look like this if oil is ready.
Go ahead and put your okra in the oil making sure not to over fill. This is very important, DO NOT STIR once the okra is in the oil. You will knock off your batter.
Fry for 5-10 minutes. Just watch it carefully to make sure it doesn't burn. Once you can see that the batter has hardened, it is okay to stir.
Using a wire strainer spoon, remove the okra and place on a paper towel lined plate to remove the excess oil.
Enjoy!!
Coleman's Grilled Beef Tenderloin Tails
When my husband takes over cooking duties, he usually heads straight for the grill. I am 100% okay this :) He did not fail me tonight. The best part, he accidentally made it gluten free! I just love when that happens.
helpful hint: Although we used tenderloin tails this evening, this works well with a traditional filet, T-Bone, Ribeye, or whatever cut your prefer.
Marinade Ingredients:
2 T Extra Virgin Olive Oil
2 t soy sauce
2 T Worcestershire Sauce
2 t balsamic vinegar
1 t salt
2 t cracked pepper
1 t garlic powder
Trim any excess fat off of your beef.
Place your meat in a large ziplock bag.
Trim any excess fat off of your beef.
In our house, we like to freshly crack our peppercorns. We just think it brings out so much more flavor than the pre-ground pepper. Lay out a paper towel and place the whole peppercorns on the paper towel.
Fold the paper towel in half and hammer the peppercorns with a meat hammer. (or wine bottle or something heavy that you find around your kitchen)
Add all of your ingredients into the ziplock. Making sure the bag is sealed, shake the bag to mix all of the ingredients together and completely coat your meat.
Let the meat marinate on the counter for 30 minutes to an hour. It is important to let your steaks come to room temperature before grilling. If you put a cold steak on a hot grill the outside will char and over cook while the inside remains cold and pink. If you put a room temperature steak on the grill, you will have a more evenly grilled steak.
Grilled Corn Salad
Cooking times will vary depending on size and cut of meat. These tails cooked 4 minutes per side at 500° for medium rare.
Grilled Corn Salad
Ingredients:
1 1/3 c grape tomatoes
3/4 cup arugula
1/4 cup chopped cilantro
3 cloves garlic
1/8 cup lime juice
4 ears of corn
5 strips of bacon
salt and pepper to taste
First go ahead and light your grill. You want to cook the corn at around 400°.
Cut your bacon into bite sized pieces.
Remove the husk and silk from the corn.
Grill your corn for about 10 minutes total.
Turning 1/2 way through.
While your corn is grilling, slice tomatoes and chop garlic and cilantro.
Remove the stems from your arugula
Add all ingredients into a bowl and stir to combine.
Now grub down!
Hope you enjoyed my husband's guest stop in the kitchen!
Thanks Y'all
- Wise Wife
3/4 cup arugula
1/4 cup chopped cilantro
3 cloves garlic
1/8 cup lime juice
4 ears of corn
5 strips of bacon
salt and pepper to taste
First go ahead and light your grill. You want to cook the corn at around 400°.
Cut your bacon into bite sized pieces.
Fry in skillet until completely cooked.
Remove from skillet and place on paper towel covered plate to drain excess grease.
Remove the husk and silk from the corn.
Grill your corn for about 10 minutes total.
Turning 1/2 way through.
While your corn is grilling, slice tomatoes and chop garlic and cilantro.
Remove the stems from your arugula
Add all ingredients into a bowl and stir to combine.
Now grub down!
Hope you enjoyed my husband's guest stop in the kitchen!
Thanks Y'all
- Wise Wife
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