Tour of Fifty States: Oklahoma's Meal

Oooooklahoma, where the wind comes sweeping down the plain....  Sorry but I had to!  :)

This meal was a total hit!  We'd just watched an episode of "Diners, Drive-Ins, and Dives" where the show had traveled to a little place in OK (Tulsa, I think) that was making the same onion burgers.  Everyone was looking forward to trying these and they were just so juicy and oniony.  

Menu:  Onion Burgers, Fried Okra, Pecan Pie

Outcome:  YUM!  

Next up:  Ben chose Alaska! 

Well, I took pictures this time:  the main and side dishes while they were cooking, and the dessert after we'd jumped into the pie...but I didn't get a "pretty" picture of the plated meal or the dessert!!!  Gotta keep working on that.  I'll get it together one of these days.  :)

Onion Burgers

In El Reno, Oklahoma, the onion burger has been cooked daily since the early 1900s. Since onions were cheap and meat was expensive, the cook at the Hamburger Inn on Route 66 would add a half shredded onion atop a five cent meat patty and smash the burger with the back of his spatula.  It made the burger look bigger, while adding a tremendous amount of flavor.

Prep time: 10 min. Total time:  15 min.

Ingredients

·         4 Tbsp. canola oil

·         1 lb. ground beef, gently formed into 6 balls

·         2 medium yellow onions, very thinly sliced with a mandoline or a sharp knife and divided into 6 equal portions

·         Kosher salt, to taste

·         6 slices American cheese

·         6 hamburger buns, toasted

Directions

1.      Working in 2 batches, heat 2 Tbsp. oil in a 12" cast-iron skillet over medium-high heat.

2.      Add 3 beef balls and, using the back of a spatula, press down on them until they're thin; cook for 1 minute. Top each patty with a portion of the onions; season with salt. Press onions into the meat and cook for 1 minute more.

3.      Flip burgers; flatten with the spatula. Place a cheese slice on each patty and let melt while onions and meat brown. Serve on buns.

Serves 6.

Onion Goodness

Fried Okra

Prep time: 10 min.  Total time:  20 min.

Ingredients

•          1 ½ lb. small-medium okra pods

•          1 to 2 cups plain white cornmeal

•          1/3 to ½ cup solid vegetable shortening

•          Salt, pepper to taste

Directions

1.      Place un-cut okra pods in a bowl of cold water. Place 1 to 2 cups plain white cornmeal (not self-rising) in a plastic bag. Drain and discard tip and stem end of okra pod.

2.      Slice into 1/4-inch slices directly into the cornmeal. Shake bag often to coat each piece well. Depending on the amount of okra you are preparing, start 1/3 to ½ cup shortening to melt in a heavy skillet over medium high heat.

3.      When all the okra is well coated with cornmeal, place in a sieve and shake gently to remove excess cornmeal.

4.      Test the pan for correct heat by placing 1 slice of okra in the hot shortening. If it sizzles, the pan is hot enough.

5.      Place the remaining okra into the skillet. Cover the skillet. Allow the okra to fry 3 to 5 minutes. Uncover and turn gently. Cover and continue to fry, checking and turning as needed until okra is quite brown and very crisp. Salt to taste. Place 2 or 3 crumpled paper towels in a serving bowl. Remove okra to towels and allow to drain well. 

Serves 6.

So maybe the pan was a little crowded but they came out crispy and crunchy! 

Pecan Pie 

Prep time:  5 min. Total time:  60-70 min. (Cool time:  2 hours)

Ingredients

·         1 cup Light or Dark Corn Syrup

·         3 eggs

·         1 cup sugar

·         2 Tbsp. butter, melted

·         1 tsp. Pure Vanilla Extract

·         1 ½ cups (6 oz.) pecans

·         1 (9") unbaked or frozen deep-dish pie crust

Directions

1.      Preheat oven to 350°F.

2.      Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

3.      Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

4.      **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

TIP: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

Makes 8 servings.

Not the best but just imagine a pretty piece of Pecan Pie sitting here!