Boiled Okra, Cheesy Baked Squash, Smoked Pork Loin

I will say, this was one of the better meals we've had here lately.  We've been impatiently watching the okra all season.  We got enough to do fried okra a couple of weeks back and have been building up enough to make boiled okra.  The good wife really like boiled okra.  The okra plants are getting taller and fuller now so we should be getting to a point where hopefully we'll get enough to make pickled okra as well more fried or boiled okra.

I know most people turn their noses up at boiled okra.  I also know why, slime.  Even if you haven't tried it yourself, you've heard someone else talk about the slime.  The way I do boiled okra there is no or minimal slime.  One of the sad facts of Southern cooking is that vegetables get cooked to death.  Being over cooked is what makes okra slimy when it is boiled.  Cutting it before boiling will also make it slime.  The cure, get okra that are 3 - 5 inches long and only boil them for a short time. 


Boiled Okra


24 okra, 3 - 5 inches long, cap on
2 - 3 Tbs butter
1 - 2 hot peppers (Serrano, Thai Dragon), optional


Get water boiling in a pot large enough to hold all the okra.  Start melting the butter in a skillet large enough to hold the okra.  Once melted, add the peppers if using them and shake around to infuse the flavor and heat of the pepper to the melted butter.  Reduce the heat so it stays hot and is lightly browned by the time the okra is done boiling.  Set your timer to 2 minutes, when the water is at a hard rolling boil start the timer and drop the okra into the water.  Use tongs to push all the okra fully into the water.  When the timer goes off stick a couple of okra with a fork to see if they are tender.  If so, use the tongs to transfer the okra from the water to the skillet with the butter.  Toss/stir the okra around until all are evenly coated with the butter.  Plate the okra and sprinkle a light pinch of kosher salt over it and enjoy.

Halfway through their 2 minute boil

Into  the skillet with melted butter and Serrano peppers

Actually, we only had 18 okra but they fed 3 people since the boy is living with us while he house hunts as he has gotten a job in this area.


This was the 2nd time I made the Cheesy Baked Squash.  The first time I couldn't write about it because I failed to take any pictures.  So, we sacrificed and made this again.  Of course, if I get more crookneck squash this summer I'll probably make it again.  Yes, we think it is that good.

Cheesy Baked Squash


2 med-large yellow squash
1 large Vidalia or other sweet onion
1 - 2 Tbs garlic powder, divided
shredded Mozzarella cheese
grated Parmesan cheese
olive oil, for coating pan
salt
pepper

Spray bottom and sides of 9 x 9 pan with olive oil or non-stick spray.  Slice the squash about 3/16 inch slices.  Cut the onion in half, and make thin slices with each half.  Line the pan with a layer of squash and sprinkle with salt, pepper, and garlic powder.  Spread 1/4 of the sliced onion over the squash.  Sprinkle a light layer of shredded Mozzarella.  Repeat the process till all the squash is used up, it should work out to about 4 layers.  On the top layer, put a heavier sprinkling of Mozzarella followed by a sprinkling of grated Parmesan cheese.  Bake at 400 F for 30 minutes or until cheese on top is browned to your liking.  Makes 4 servings.

The third layer of squash.

Ready for the oven

Out of the oven covered in cheesy goodness

Smoked Pork Loin is pretty simple but it is even simpler if you have a good dual probe thermometer for your smoker.  I use a Maverick ET732, it is available on Amazon in a variety of colors for $59.99, and it has been a big help with my meat smoking.  If you don't have a smoker you can do the same thing with your grill, just set it up for indirect cooking.  Doing pork loin this way gets you moist flavorful pork that is good cold or heated up.

Smoked Pork Loin

4 - 5 lb boneless pork loin
4 cups water
1/4 - 1/2 cup kosher salt

Mix the water and salt to make a brine.  Put the pork loin in a deep bowl just large enough for it to lay in.  Cover with the brine.  Let the pork loin soak in the brine for about 2 hours.  Pour off the brine and dry the pork loin.  Put the pork loin in your smoker and smoke until it gets to 145 F internal temperature.   It can be eaten as it comes off the smoker or it can be refrigerated and eaten cold.

This pork loin went about 3 hours at 190 - 205 F.  I used a combination of mostly apple wood with a little crepe myrtle wood.  Using a fruit wood lets you get the smoky flavor while still letting the flavor of the pork come through

Ready to dig in

This is straight up comfort food at Uncle T's house.  It is just tweaking standard Southern recipes and ingredients to maximize the enjoyment.  Give them a try and feel the comfort.

Uncle T