Welcome To Talk O' Texas

Oven Roasted Hawaiian Kalua Pig

1 5 to 5 1/4 pound boneless pork butt roast
2 TBSP coarse sea salt
3 frozen banana leaves, thawed (found at Asian and Latin markets)
6 cups water, divided
1/2 tsp Talk O' Texas liquid smoke

Preheat oven to 350 degrees F. Using small sharp knife, cut 1/4 inch deep slits 1 inch appart all over pork roast. Rub 2 TBSP sea salt all over pork. Unfold 1 banana leaf on work surface and palce pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time. Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan. Roast pork in oven until very tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remain 2 tsp salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to belnd. Let stand 10 minutes to allow liquid smoke to flavor pork. Serve.

Cheryl Power

Solo Okra

1-16 oz. jar Talk O' Texas Crisp Okra Pickles (chilled)
1-dinner sized plate (optional)
1-fork (optional)
1-napkin (optional)

Insure the Okra is properly chilled. Open 16 oz. jar of okra and lay out on plate (optional). Use fork (optional), or fingers to pick okra off of the plate (or out of the jar) and place pointy end in mouth and bite down. Chew and swallow. Wipe chin with napkin, (optional) or sleeve. Y'all enjoy!!

Larry Ward

Cattleman's Texas Martini

1 - 16 oz jar Talk o' Texas Crisp Hot Okra Pickles

2 tablespoons Vermouth

6 oz Tito's Handmade vodka

Remove lid from jar of pickled okra, invert and drain all liquid while holding okra in jar. Discard liquid. Add Vermouth and vodka to jar, replace lid. Place mixture in refrigerator to age over night. After aging, pour liquid from mixture into a large ice filled shaker. Shake very well. Strain into three chilled martini glasses. Place one pickled okra in each glass, snack on remaining pickled okra while savoring the best ever martini with a couple of your closest friends. Enjoy in moderation and responsibly.

Jon R. Averhoff

Barbecue Glaze

1/2 small red onion, finely chopped
1 TBSP extra virgin olive oil
3 TBSP red wine vinegar
1 cup dark amber maple syrup
1 TBSP tomato paste
1 TBSP Worcestershire sauce
1 tsp curry powder
1/8 tsp Talk O' Texas Liquid Hickory Smoke Flavor
1 tsp coarse black pepper

Cook onion in oil over moderate heat for 3 minutes. Add vinegar and reduce by half. Add remaining ingredients and bring to a boil, then reduce heat and simmer for 10 minutes.

Cheryl Power

spring melody

1-16 oz. jar Talk O'Texas Hot or Mild Okra Pickles, cut off end cap
2-tablespoons brine from okra or balsamic vineger
1-cucumber peeled, julienned (cut into matchstick size pieces)
2-tomatoes, remove seeds, julienned
1-yellow or red bell pepper, julienned
1-teaspoon chili flakes (optional)
3-tablespoons dill (optional)
1-16oz pakage of cream cheese, softened
Deli roast beef slices
Mint leaves, lettuce, parsley or other garnish

Combine Talk O'Texas Okra Pickles, cucumber, tomatoes, bell pepper, chili flakes and brine or balsamic vinegar. Marinate in refridgerator for 30 minutes. Drain off excess liquid. Mix together until smooth, cream cheese and dill. Add chili peppers if desired. Spread cream cheese mixture evenly on a slice of roast beef. At one end of roast beef slice place 1 - 2 pods of Okra and other vegetables, then roll up. Secure with a toothpick if needed. Cut rolls in half or quarters. Refridgerate until ready to serve. Lay mint leaves, or other garnish over a serving platter with the finished product on top. And there you have Spring Melody. Enjoy! You can also use celery, zucchini, or any other vegetables you have on hand.

Oscar Giovanni

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