Squash and Okra Recipe

Southern Comfort Food Night!

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When the garden starts to produce and the sun starts to become a little warmer outside I start searching for some Southern Comfort food.  I grew up on a farm, in a little bitty town called Fred, just a spit’n distance from Louisiana, where pick’n peas and shuck’n corn were family events with chairs all pulled up in a circle with a big ‘ol sheet in the middle to catch the shells and husk.  Tall tales and gossip abounded and wonderful childhood memories were made.  I think this is why I start craving the kind of food I made for dinner as soon as the first yellow squash comes out of the garden.  

Tonight I took my grill seasoning and my cajun seasoning and made a few things that brought back the memories of my childhood home.  Pork loin, rice, buttered squash, and cajun fried okra!  Man, you just can’t get much more comfort food than that!   Here is how I put it all together.

Pork Loin:

  1. Pre-heat oven to 350 degrees.
  2. Rub the pork with Simply Maurie Kay Grill Seasoning
  3. Wrap each loin with tin foil.
  4. Bake in a 350-degree oven for 30 minutes or until internal temperature reaches 150 degrees.
  5. Remove and let sit for a few minutes before cutting.

The Squash:

  1. Clean and slice thin on an angle (Parallel Cut)
  2. Melt 3 TBS of butter in a large saucepan with a lid
  3. Place the squash in the pan and sprinkle it with some Simply Maurie Kay Grill Seasoning
  4. Cover with the lid and cook over medium heat
  5. Stir occasionally until the squash is tender

The Fried Okra:

  1. Clean and slice the okra (straight cut evenly about ¼ inch thick)
  2. Place in a bowl with 1 cup of cornmeal, ⅓ cup of heavy whipping cream, and 2 teaspoons of Simply Maurie Kay Cajun Seasoning
  3. Mix to coat the okra
  4. Fry in vegetable oil in a pan, over medium heat, until the okra is brown and crunchy.

I made some rice (using the box directions) to serve the pork on. 

Enjoy!

Maurie Kay

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