BARBECUE CHICKEN SANDWICHES WITH PICKLED OKRA SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Place the chicken in a medium saucepan and add 2 cups water, the okra brine, large scallion pieces and dill sprigs. Bring to a boil over high heat. Reduce the heat to a simmer and partially cover. Simmer until the chicken is just cooked through, about 15 minutes.
- Meanwhile, toss the coleslaw mix, pickled okra and the chopped scallions and dill in a medium bowl. Add 2 tablespoons vinegar and 1 tablespoon olive oil, season with salt and pepper and toss; set aside. Brush the buns with the remaining 1 tablespoon olive oil; place on a baking sheet and bake until lightly toasted, about 5 minutes.
- Reserve 1/2 cup poaching liquid, then drain the chicken and transfer to a cutting board. Shred the chicken with 2 forks and return to the pot. Add the chili sauce, molasses, mustard, the remaining 1 tablespoon vinegar and 1/4 cup of the reserved poaching liquid. Cook over medium heat, stirring, until warmed through, 2 to 3 minutes, adding the remaining poaching liquid as needed if the chicken is too dry. Pile the pulled chicken on the buns and serve with the slaw.
Nutrition Facts : Calories 450, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 101 milligrams, Sodium 1129 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 43 grams, Sugar 16 grams
PICKLED OKRA
Steps:
- Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.
- In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.
- *Tips on Sterilizing Jars
- Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
- Sterilizing Tips:
- Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
- To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
- Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
- As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
- After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
TOP RATED PICKLED OKRA
Have a happy time lining those gleaming jars on your sunshine soaked windowsill. The same process could be repeated for pickling other veggies from your kitchen garden as well!
Provided by Mini Ravindran
Categories Low Protein
Time 25m
Yield 2 pint jars
Number Of Ingredients 7
Steps:
- Wash okra; bring vinegar, water, and salt to a boil.
- Put okra in pint jars.
- To each pint, add 1 teaspoon dill seed, 2 cloves garlic, and 1 pod pepper.
- Pour boiling brine to cover okra.
- Process in boiling water for 5 minutes.
- Wait 1 month before serving.
Nutrition Facts : Calories 120.4, Fat 0.6, SaturatedFat 0.1, Sodium 3515.4, Carbohydrate 22.6, Fiber 7.6, Sugar 5.2, Protein 5.6
GRANDMA OMA'S PICKLED OKRA
Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.
Provided by Lorelei Rusco
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar.
- In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.
Nutrition Facts : Calories 9.5 calories, Carbohydrate 2.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 584.6 mg, Sugar 0.3 g
PICKLED OKRA SANDWICHES
Steps:
- Remove crusts from bread. With a rolling pin, roll slices very thin. Coat each slice with cream cheese and place an okra spear in center; roll up. Spread a light coat of cream cheese on each rolled-up sandwich (I like to use my fingers to spread the cream cheese). Roll sandwich in finely chopped parsley. Cut in half, if desired.
PICKLED OKRA SANDWICHES
Recipe courtesy of Paula Deen. For all you pickled Okra lovers here's the perfect appetizer for you. Enjoy!
Provided by Jim W
Categories Lunch/Snacks
Time 15m
Yield 20 whole sandwiches
Number Of Ingredients 4
Steps:
- Cut off the crust from bread.
- With a rolling pin flatten each slice of bread until very thin.
- Spread soften cream cheese on bread slice, place one okra spear in center; roll up bread and cheese around okra.
- Roll sandwich in chopped parsley.
- Cut in half, or smaller pieces, if desired.
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