Miss Browns House Seasoning Food

PAN-SEARED OKRA WITH BACON

Steps:

• Cook the bacon in a large cast-iron skillet until crisp, about 8 minutes. Remove to paper towels to drain, reserving the drippings in the skillet.
• Add the okra to the drippings in the skillet. Add the canola oil if the skillet is dry. Sprinkle with the House Seasoning, and toss to coat. Saute until crispy and golden brown, 12 to 15 minutes.
• Squeeze the juice from the lemon over the top of the okra. Crumble the bacon over the top and sprinkle with freshly ground pepper. Serve right from the skillet.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

FRIED GREEN TOMATOES WITH SPICY RANCH DRESSING

Steps:

• Stir together the flour and 1 teaspoon of the House Seasoning in a shallow pie plate or baking dish. In a separate baking dish, whisk together the eggs and buttermilk. In a third baking dish, stir together the panko and remaining 2 teaspoons House Seasoning.
• Pour enough oil to come 1 inch up the sides of a large cast-iron skillet and heat to 375 degrees F over medium-high heat.
• Working with one tomato slice at a time, dredge the in the flour mixture, shaking to remove any excess. Dip in the egg wash, letting any excess drip off. Coat in the panko mixture and then place on a plate. Repeat with the remaining tomato slices. Working in batches, fry the tomatoes until golden brown, about 3 minutes per side. Drain on a wire rack set in a sheet tray and sprinkle with salt while still hot. Serve warm with Spicy Ranch Dressing.
• Stir together the ranch dressing, sriracha, sour cream and paprika in a small bowl. Season with salt and pepper.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

MISS BROWN'S HUSHPUPPIES TWO WAYS

Steps:

• For the hushpuppies: Pour enough oil to reach 3 inches up the sides of a Dutch oven. Heat the oil to 375 degrees F.
• Combine the cornmeal, flour, House Seasoning and baking powder in a medium bowl. Pulse the onions in a food processor until finely minced. Add to the cornmeal mixture and stir to combine. Add the egg and enough buttermilk to moisten into a batter. Separate half of the batter to another bowl, then stir the okra into one of the batters. (Make sure the batter isn't too thin. It should hold its shape when scooped out with a spoon.)
• Arrange some paper towels in a baking sheet and place a wire rack on top. Working in batches, drop heaping teaspoonfuls of each batter into the hot oil using a cookie scoop coated with nonstick cooking spray, and cook until golden brown, 2 to 2 1/2 minutes depending on the size (see Cook's Note). Drain the hushpuppies on the wire rack.
• Meanwhile, make the whipped honey butter: Beat the butter and honey in a bowl with a hand mixer at medium-high speed until light and fluffy. Season with salt. Serve with the hushpuppies.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.