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Smokey Salmon Salad with Pickled Okra Dressing

4-6 oz. Salmon Fillet
1/4 cup Soy Sauce
1 tbsp. of Talk O'Texas Liquid Hickory Smoke Flavor
1 tsp. each Salt, Pepper, and chopped Garlic
1 diced scallion
3 tbsp. of Extra Virgin Olive Oil

Head of Chopped Romane
1 large diced cucumber
1 sliced tomato
1 jar of Talk O'Texas Okra Pickles

Dressing:
1/3 cup Talk O'Texas Okra Pickle juice (after you use okra)
3 tbsp. of EVOO
Dash of Salt, Pepper, & garlic salt

Combine the Soy Sauce, Liquid Smoke, Salt, Pepper, Garlic, Scallion, and EVOO together in a Ziplock bag and add salmon fillet(s). Marinate for 3-4 hours or over night. Pan sear the salmon fillet till it is cooked to your liking. Set aside to rest. Chop lettuce and put on plate topped with other vegtables. Finally in a shaker bottle or in a bowl with a whisk mix the dressing ingredients together till combined. Place Salmon fillet over salad and top with dressing.

Tina LaFoy

Crunchy Pickled Okra Slaw

1 pkg chicken flavored Ramen Noodles
2 cups shredded green cabbage
1 cup shredded red cabbage
10-12 Talk O' Texas mild pickled okra (cut into 1/4" slices)
1 C. Talk O' Texas pickled okra juice
1/4 C. Virgin Olive Oil

Crumble dry Ramen noodles and mix with cabbage and okra. Mix dressing using okra juice, olive oil, and seasoning pack from Ramen noodles. Add dressing to cabbage and okra mixture just before serving.

Karen Franklin

Okra Cream Cheese Appetizers

1 Jar Talk of Texas Okra
1 8 oz block cream cheese
1/2 cup chopped sun dried tomatoes
Optional - Crushed potato chips

Mix cream cheese and sundried tomatos. Press mixture around each piece of okra. It is decorative/cute to leave about 1/2 of the stem end out/ not covered. Chill and serve. Optional-Roll cream cheese covered okra pieces in crushed potato chips. If you roll in the chips, serve immediately. * I will soon be entering this recipe in the Philadelphia Cream Cheese recipe contest. Enjoy.

Kathy Barnwell

RiverDogs

Hot Dog Bun
Grilled Hot Dog
TOT Okra Spear
Creamy Coleslaw
Mustard Based BBQ Sauce

This is a recipe that I discovered on a recent trip to "The Joe", Joeseph P. Riley Jr. Stadium in Charleston, S.C. Put the grilled Hot Dog into the Hot Dog Bun. Lay the pickled okra spear between the Dog and the Roll. Top with creamy coleslaw and finish with BBQ sauce. If you cannot find mustard based BBQ sauce you can either add your own mustard to your favorite BBQ sauce or put the mustard and the sauce on separately. Sometimes I add items to this but I find it delicious just like this!

D.Chioffe

Smokey Chicken and Okra Burritos

3 boneless skinless chicken breasts
1/2 jar Talk o Texas Pickled Okra hot or mild sliced lenghtway.
1/2 bottle Talk O Texas liquid smoke
1/2 a head of shredded lettuce
2 sliced avocados
3 tablespoons fresh chopped cilantro
sauteed onions optional start with 1 small raw slice onion
Salsa of your choice
6 burrito size flour tortillas
4 cloves fresh garlic crushed
1 teaspoon salt
1 teaspoon pepper
juice of 2 lemons or limes

Slice chicken breasts into about 1/2 inch strips, and put in a plastic baggie or container with the crushed garlic,Talk O Texas Smoke,salt,pepper and juice of 2 lemons or limes. Marinate at least 2 hours or over night. When ready to make, saute chicken in a pan about 7-10 minutes if you want onions throw them in at this time. In another pan on medium, toast the flour tortillas one by one until they have little brown dots on them...don't burn them. Assemble the Burritos by laying a toasted tortilla flat and placing to one side some strips of chicken/onions,some slices of okra,slices of avocado,some shredded lettuce,and a toss of cilantro.Splash with salsa and roll the tortilla. Eat and love it! The okra adds a delicious zing to it. We also make this by addind some canned chipotle chiles to the burrito!

Eduardo( Lalin)Gonzalez

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