Welcome To Talk O' Texas

Picnic Salad dressing

1 Jar Talk O Texas Okra Pickle Juice( after you ate the Okra)
1/2 cup 0live Oil
1 Tablespoon Brown Mustard
1 teaspoon Sugar
1/2 teaspoon Basil
1 Tablespoon crumbled Goat Cheese or Bleu Cheese( optional)
1 Tablespoon chopped fresh Cilantro
1/2 Tablespoon of fresh pressed Garlic or Garlic Powder

This is a great thing to do when you are finished with the Okra, or even before! This is also a convienient wat to have a ready made carrying container for your next picnic or BBQ. Open The jar of Talk O Texas Pickled Okra Juice,Either Hot or Mild. Add all the ingredients directly into the Jar. Everything should fit easily in the jar. Shake and refrigerate until ready to use, or pack directly into your picnic basket for immediate use. When ready to use just poke large hole into the lid for your own shaker of salad dressing or condiment for whatever you like! We use this as a marinade for meat too and always have a jar of it with holes in the lid in the fridge for easy use. Mix and match ingredients for your own special blend, it is so convienient!

Lalin Gonzalez

Bloody Mary

Bloody Mary Mix
Vodka
Talk O'Texas Okra

Make your favorite Bloody Mary. Instead of the usual pickle or celery,skewer 2 to 3 Okra and slip into the drink. Delicious and unique.

Karon Sullenger

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

<<Prev | 1 2 3 4 5 6 | Next>>