Smothered Okra & Corn Cakes

Ingredients

4 to 5 Cups of Fresh Cut Okra

2 – 14.5 Ounce Cans of Stewed Tomatoes

½ Cup of Vidalia Onions

2 Tablespoons of Fresh Chopped Garlic

2 Fresh and Cleaned Blue Crabs

½ Pound of Sliced Smoked Sausage (and/or Shrimp)

(Peel and devein shrimp)

2 Teaspoon of Kosher Salt

2 Teaspoon of Black Pepper

½ Teaspoon of Red Pepper Flakes

2 Dried or Fresh Bay Leaves

1 Cup of Long Grain Rice

(Prepare according to package directions)

Corn Cakes

(Makes 8 to 10)

1 Cup of Corn Meal

½ Cup of All Purpose Flour

1 ½ Teaspoons of Baking Powder

1 Teaspoon of Kosher Salt

¼ Cup of Sugar

1 Extra Large Egg

1 ½ Cups of Vitamin D Milk

¼ Teaspoon of Shortening

(Tip: May substitute butter, coconut oil or Vegetable oil)

¼ Cup of Olive Oil or Vegetable Oil…for frying

Directions

1.     Prepare rice according to the package directions.

2.     Place a heavy deep skillet with lid on a low to medium heat and add 2 to 3 Tablespoons of oil.  Heat skillet for a couple of minutes then add the okra and return lid to skillet. Slow cook your okra on a low to medium heat for approximately 1.5 hours to 2 hours.  Lightly stirring every half hour and return lid to finish cooking.  This will remove the slime from your okra.

3.     In a separate skillet add 2 tablespoons of oil on a low to medium heat.  Add your onions and garlic to sauté.  Season with salt, black pepper and red pepper flakes to your desired taste.  Sauté for 8 to 10 minutes on a low to medium heat until onions become translucent.

4.     Once your okra had cooked for approximately 1.5 to 2 hours, remove lid and add your sautéed onions and garlic, stewed tomatoes, salt and pepper to taste, sausage, crab and gently mix together.  Return lid and cook for an additional 20 to 25 minutes on a low to medium heat. (Tip: Cut tomatoes into large chunks before adding to okra.)

Corn Cakes

1.     Combine all ingredients in a medium to large bowl.

2.     Add oil to a non-stick skillet or a cast iron skillet and bring to a medium heat.

3.     Using a ¼ Cup measuring spoon to pour corn cakes into the skillet. Fry for 1 to 2 minutes per side until done. (Tip: Don’t overcrowd your skillet.)

4.     Remove from skillet and place on a serving plate.

Serve your smothered okra over hot rice with corn cakes on the side.  I hope you’ll enjoy this recipe.  Come back to share your experience with everyone.

Easy Chili and Spicy Cheese Corn Cakes

 

Recipe:

Easy Chili

2 - 32 Ounce Jars of Your favorite Marinara

1 Pound of Ground Beef or Turkey

1 Pound of your favorite Sausage ( I used Hot Sausage)

1 Tablespoon of Oil ( I used Olive Oil)

1 Chopped Bell Pepper ( You can use Yellow/Orange/Red/Green)

1 Chopped Sweet Onion

1 Tablespoon of Chopped Garlic

2 Cans of your favorite Beans Drained and Rinsed ( I used Black Beans)

1 Can of Stewed Tomatoes

16 Ounces of Beef or Chicken Stock

1/2 Cup of Liquid Smoke

1/2 Cup of Worcestershire Sauce

1 Bay Leaf

1 Teaspoon of Red Pepper Flakes (Optional)

Salt and Pepper to Taste

Sour Cream as a topping (Optional)

Fresh Flat Leaf Parsley (Optional)

Spicy Cheese Corn Cakes

1 1/2 Cups of Corn Meal

1 Cup of All Purpose Flour

3 Tablespoons of Sugar

2 Teaspoons of Baking Powder

1 Teaspoon of Salt

1 1/2 Cups of Buttermilk

2 Eggs

2 Tablespoons of Chopped Jalapeños

1/4 Cup of Chopped Red Onions

1 Cup of your favorite Shredded Cheese

2 Tablespoons of Oil (I used Olive Oil)

Directions:

Easy Chili

Everything goes in the same pot. Saute your Onions, Bell Pepper and Garlic in the Oil for a few minutes then add your meat of choice and brown. Next add your favorite Marinara, Stewed Tomatoes, Beans, Stock, Liquid Smoke, Worcestershire Sauce, Bay Leaf, Red Pepper Flakes, Salt and Pepper to your sauté. Cover pot and cook on a low to medium heat for about 30 minutes.

Spicy Cheese Corn Cakes

Everything will go in the same bowl. 1st combine your Corn Meal, Flour, Sugar, Baking Powder and Salt. Next pour your Buttermilk, Eggs, Jalapeños, Red Onions and Cheese into your dry ingredients and stir. You may need to add some additional milk...it's okay. Time to fry those Corn Cakes... Place oil in pan and heat for a minute. You can make these as big or as small as you like. I used about 1/3 of a cup for each cake. You'll fry these on a medium heat for at least 2 to 3 minutes per side.

Serve your Chili with a sprig of fresh parsley and a dollop of sour cream... Oh and don't forget to add those delicious Corn Cakes.... We hope that you'll try this recipe and come back to share your experience with us.... Enjoy!