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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.
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 ...
For more than 20 years, Ina Garten invited millions of viewers into her East Hampton kitchen with her Food Network shows, “Barefoot Contessa” and “Be My Guest.”
This old-fashioned Southern sauce is typically served over biscuits, although it’s equally tasty with chicken or pork. Made with tomatoes and a roux, most recipes call for bacon drippings as the ...
1. In a large pot of boiling salted water, cook the corn just until tender, about 3 minutes. Drain and cool under running water. Pat the corn dry and, working over a bowl, cut the kernels from the cobs. 2. Heat a large cast-iron skillet or griddle until very hot and brush lightly with oil.
1. In a large skillet, heat the oil until shimmering. Add the okra, season with salt and pepper and cook over high heat, stirring, until tender, about 5 minutes. 2. Add the garlic to the skillet and cook over moderate heat until softened and fragrant, 3 minutes. Stir in the cashews and lime zest.
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Get the recipe. 15. Ina Garten’s Updated Chicken Marbella. ... It boasts all the old-school flavors (citrus ... Serve the bacon on the side and cook it in a separate pan to make the dish ...
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related to: old school skillet okra recipe with bacon and potatoes and tomatoes in a gartentemu.com has been visited by 1M+ users in the past month