This one is a super easy leftover masterpiece. As you know, the husband smoked a boston butt and we STILL had some left. So I went easy and threw together Open faced sandwiches on texas toast. The real "cooking" in this meal is the onion rings and the okra. You would think it's easy to fry up some onion rings and okra, but it can go so wrong so fast. There's a little bit of talent that goes into getting the perfectly crunchy onion ring- not too much breading, not dripping with grease- you know what I'm talking about. So here we go!
Onion Rings:
- Go ahead and begin heating vegetable oil in skillet on stove. You will need just enough to cover the onion rings. You can test if its ready by dropping a small pinch of cornmeal in the oil. If it begins to sizzle then it's ready :)
1.) Slice onions to desired thickness
2.) Put cornmeal in a bowl (amount depends on how many onions rings you want, you can normally eyeball it) and mix in whatever seasonings you like. I normally bounce between Tony Chaceres creole seasoning and Penzey's Seasoned Salt.
****SIDE NOTE: A Majority of the spices/seasoning I use come from Penzey's. If you haven't discovered them yet you should! They are amazing!
3.) Whisk/scramble 2-3 eggs (again depending on how many onion rings you want)
4.) Dip onion rings into eggs and then immediately into cornmeal mixture. Set aside until you are ready to cook them.
5.) Once oil is hot, carefully place onion rings in skillet. Be Cautious- as oil tends to pop and splash if you just dump them all in at once!
6.) Let onion rings cook, watching for browning along the edges. When you see this, turn the rings and let the other side cook. Rings are done when they have reached your desired golden crunchiness.
(Don't worry if some of the breading comes off. That will happen, but doesn't take away from the taste! These are very lightly breaded onion rings- don't expect a thick heavy beer battered result)
7.) Take out of skillet and place on paper towels to cool and soak up any leftover oil. (cover with a plate and place in microwave or warmed oven until you are ready to serve.
Now it's time for the okra... Guess what??? It's the same as the Onion rings!!!! Check your oil and see if you need to add more. TIP: prepare onion rings and okra at the same time so your oil doesn't cool down and have to heat back up. ***variation: you don't have to dip the okra in egg if you don't want to- you can spray/spritz it with a little PAM cooking spray or cooking oil- that will make the cornmeal stick. Just follow the same instructions as above and your okra will be just as fabulous!
ENJOY!
For the sandwiches- I simply pulled the pork and drizzled our favorite barbecue sauce over it. Texas toast: Put a little butter in a skillet and let melt until it begins to bubble- This is called burned or browned butter. While the butter is melting, butter one side of the bread. Sprinkle some garlic salt on the butter and place the un-buttered side of the bread in the butter. Let cook until bread is lightly toasted, then flip and toast other side. Spread a little bit of sauce on the inside of the bread before arranging the pork. If you're feeling fancy throw a few pickles on top :)
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