On the Road Again...Oklahoma

Oklahoma is our next stop on our Staycation.  In researching, we decided there were a few pros and cons dealing with Oklahoma.  Pros:  It was the state with the first parking meter, first shopping cart, and has an entire town dedicated to antiques...sounds like the perfect place for a visit!  Then come the Cons:  Oklahoma has more tornadoes per square mile than other state in America.  Unfortunately, Oklahoma was the only state to be bombed during World War II.  Maybe we'll rethink our visit!

 

Oklahoma is now home to the National Cowboy Hall of Fame, the Cow Chip Throwing Capital of the World, and the capital of the Cherokee Nation.  Oklahoma is also home to a museum devoted to the collection of lighters.  It's an interesting state! 

 

Today we are cooking up some ranch cooking for all of you cowboys out there.

Oklahoma Onion Burger:

 

1/4 teaspoon canola oil
9 ounces freshly ground beef
Kosher salt and freshly ground black pepper
1 medium onion - thinly sliced
3 slices American cheese
3 soft hamburger buns - we used potato buns
Mustard, pickles, and other condiments, if desired

Before turning on the stove, you will need to chop your onions REALLY thin.  If you have a mandolin - this is a perfect time to get it out.  I'm being lazy and not wanting extra dishes so I will stick with the cutting board.

Spread canola oil in the inside of a large cast iron skillet with a paper towel.

Heat over high heat until lightly smoking. While it is heating, making 3 balls of ground beef.

Add balls of beef,

Press down with the back side of a spatula until completely flattened.

Season generously with salt and pepper.

Working quickly, spread onions evenly over cooking burgers,

Press down to embed onions into meat.

Let cook with no further pressing until burgers are well browned, about 2 minutes
Carefully flip burgers with a stiff spatula, making sure to pick up all browned meat from skillet.

Let cook until onions start to soften, about 1 minute.  Add cheese,

Top with top of buns,

When buns are soft, lift up onions, burger, and top bun together and transfer to bottom bun. Repeat with other burgers.

Serve immediately...don't they look yummy?  They smell heavenly!

 

 

 

Fried Okra:

 

1 pound of okra pods

peanut oil

flour

cornmeal

Cajun seasoning

salt and pepper

 

Take okra pods and cut them into 1/2 inch slices. The smaller pods are the most tender, so look for them around 3 to 4 inches or so in length. Any larger than that and they just get woody and tough. Rinse okra thoroughly in a colander and let drain.

 

 

Meanwhile, heat about 1/4 cup of cooking oil in a cast iron skillet over medium high heat.  You will know it is at temperature when the oil bois when you stick in the back side of a wooden spoon.

 

 

In a gallon sized zip lock, add together the cornmeal, flour, Cajun seasoning, salt and pepper.

Shake well to mix seasoning.

Add the okra,

 

 

Toss to coat well.

 

Cooking in batches, transfer to the skillet using a spider, 



or large slotted spoon, to prevent excess cornmeal from getting into the skillet oil.  Allow to fry on one side until lightly browned. Then begin to stir fry, moving the okra around the skillet to avoid burning. You have to move quickly through this stir fry process because you can go from nicely browned to quickly burned black pretty fast with cast iron.

 

 

Remove to paper towels to drain,

 

 

Sprinkle with some kosher salt or sea salt as soon as it comes out of the skillet. Prepare the next batch, adding additional oil to skillet as needed between batches. Serve hot.