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Fried Pickled Okra Two Ways Platter

1 jar of Talk O Texas Hot Okra
1 jar of Talk O Texas Mild Okra
2 cups of milk
4 eggs
1/2 tsp of salt
1/2 tsp of pepper
2 cups of flour
2 cups corn meal
oil for frying
Ranch Dressing for dipping

Drain liquid from the two jars of TALK O' TEXAS CRISP OKRA PICKLES and mix the two flavors together. Pat dry. Add a pinch of salt and pinch of pepper to the 2 cups of flour and mix together. Combine 1 cup of milk and 2 eggs, beat on medium for 1 minute. Dip half of the okra in milk and egg mixture and then coat with dry ingredients. Fry in hot oil for 2 to 3 minutes. Drain on paper towels and place on large platter. Next Add a pinch of salt and pinch of pepper to 2 cups cornmeal, mix together. Combine 1 cup of milk and 2 eggs, beat on medium for 1 minute. Dip the other half of the okra in the egg and milk mixture and then coat with the dry ingredients. Fry in hot oil for 2 to 3 minutes. Drain on paper towels and then place on the same large platter as the flour coated okra. Place a bowl of Ranch dressing for dipping in the center of the platter. Serve! My husband and his friends insist that I serve this at every get-together!

Debbie Chioffe

TalkO'Texas Pasta Salad

1 - 16 oz. package uncooked tri-color spiral pasta
1 - can black olives, chopped
1 - can green olives, chopped
2 - stalks celery, chopped
1/2 - cup green bell pepper chopped
1/2 - cup red bell pepper chopped
1/2 - cup yellow bell pepper chopped
1 - pint grape tomatoes halved, or cherry tomatoes quartered
1/2 - cup broccoli florets, chopped
1/2 - cup cauliflower, chopped
1 - cup provolone cheese, small cubes
2 - jars Talk O' Texas Crisp Okra Pickles, chopped
2 - bottles Italian-style salad dressing
1/2 - cup grated Parmesan Cheese

Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain. In a large bowl thoroughly mix all other ingredients. Salt and pepper to taste.

David A. Goin

Okra Spanish Gazpacho

5 ripe tomatoes
1 green bell pepper
1 med. red onion
3 cups of V8
1/4 cup of chopped green olives
1/4 cup of virgin olive oil
2 small stalks of celery
1 hot house cucumber,halved, peeled and seeded
1/2 cup cilantro
1 med avocado (optional)
sour cream (optional)
6-8 Talk O' Texas Crisp Okra Pickles
salt and pepper (to taste)

Blanch tomatoes in boiling water for one minute and peel skin. In a food processor chop all vegetables very fine. Reserve a small amount of veggies for garnish. Refrigerate everything for about a hour. Pour gazpacho in bowls and add reserved veggie, avocado and sour cream for garnish. Add some cilantro to top as a final garnish. Serve a great summer style soup and enjoy!

Paul Braun

Smokey Pan Carne Asada

Serves 6
6 lbs. flank or skirt steak, sliced thin (fajita style)
2 large white or red onions, slice thin
1 tsp. cumin
3 heads crushed fresh garlic
6 TBSP. chopped fresh cilantro (stems removed)
6 TBSP. fresh squeezed lime juice
1/2 tsp. salt
1 tsp. black pepper
2 fresh jalepano chilis, sliced
1/2 freshly squeezed orange juice
2 TBSP Talk O' Texas Hickory Liquid Smoke Flavor

Garnishes
sliced avocados or Guacomole
sour cream
chopped tomatos, white or red onions,fresh cilantro,lime, salt and jalepeno
salsa
Serve with hot corn or flour tortillas!

Place the first 11 ingredients into an ziplock bag to marinate overnight or at least 5 hours. When marinated put the meat into a fry pan and cook to desired doneness. The liquid smoke adds that delicious outdoor flavor to an indoor cooked meal. Serve with the Hot tortillas and Garnishes. Enjoy!!!!!

Eduardo (Lalin) Gonzalez

Pickled Octopus

Talk 0' Texas Crisp Okra Pickles
6-8 boiled eggs
1 cup of mayonaise
2 TBSP yellow mustard
4 TBSP sliced black or green olives
1 TBSP sweet, or dill pickle relish (optional)
Dash of paprika
Bed of shredded lettuce

This dish is a hit with kids and adults too. For the adults I just spice it up a bit... Chop the eggs in a bowl, mix in 3, or 4 of the okra chopped. Add the mayo to taste, if you like relish add that at this time along with the mustard and most of the olives,(set aside about 10 nice olive slices). Mix all the ingredients, but don't make it too loose. Arrange lettuce on each plate (represents the seaweed). Using an ice cream scoop, put a generous scoop of the egg salad in the middle of each bed of lettuce (respresents the body). For each plate, slice 4 whole okra pods in half lengthwise so that you have 8 long "legs". Slide them patially under the scoop of egg salad to look like an octopus (stem side under the egg.) Use the leftover olive circles for eyes. They look great with the green olive with red pimento inside! Repeat for each plate and spinkle each with paprika! Garnish with imagination!! People really love this! I have more recipes too, have loved the okra for years! You can substitute tuna salad for egg salad.

Debbie Chioffe

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