FREEZING OKRA FOR FRYING RECIPES

Steps:

• Thaw the frozen vegetables. Place 1 cup frozen lima beans in a shallow bowl at room temperature to thaw. If using frozen corn or okra, add 4 ounces frozen okra and 2 cups frozen corn kernels to the bowl to thaw also.
• Prepare the vegetables. Dice 1 medium bell pepper and 1/2 medium sweet onion (about 1 cup onion), and finely chop 2 garlic cloves. Halve 1 pint grape tomatoes. Trim and slice 4 ounces okra 1/4-inch thick (about 1 cup). Thinly slice 1/4 cup fresh basil leaves. If using fresh corn, remove the husks and cut the kernels from the cob (about 2 cups).
• Chop the bacon. Chop 4 slices bacon into 1/2-inch pieces.
• Cook the bacon until crisp. Cook the bacon in a large cast iron or stainless steel skillet over medium-high heat until the bacon crisps and the fat renders, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate.
• Cook the onion and pepper until soft. Add the onion, bell pepper, and 1 1/2 teaspoons kosher salt to the bacon fat in the skillet and cook over medium heat until softened, about 5 minutes.
• Cook the garlic until fragrant. Add the garlic and cook until fragrant, about 1 minute.
• Add the remaining vegetables. Stir in the tomatoes, corn, okra, and lima beans, and cook, stirring occasionally, until the vegetables are heated through and tender, 6 to 7 minutes.
• Season the succotash. Stir in 1 tablespoon apple cider vinegar and 1/4 teaspoon black pepper.
• Serve the succotash. Top with the crisped bacon and basil leaves, and serve warm.

Steps:

• Preheat oven to 500ºF..
• Lightly grease a baking pan or skillet with lard or butter.
• Fill a sifter with flour, about 4 cups. Sift flour into a large wide bowl.
• Make a well in the middle of the flour with your hand.
• Add Lard
• Add Buttermilk
• Squish the lard and buttermilk together with your fingers until lard is in small clumps.
• Place fingers straight down into the center of the bowl and start making small circles.
• Continue to stir, in small circles, while gradually working in flour from the sides of the bowl.
• You’ll work in most of the flour but probably not all it.
• Sprinkle the dough ball with more flour and fold dough over on top of itself a time or two.
• Knead the dough only a few times until it’s fairly smooth then shape into a rectangle.
• Clean any dough off of your hands before proceeding.
• Flour both hands prior to starting to shape and form the biscuits.
• Use your fingers and pinch off a section of dough just a little larger than a golf ball.
• Roll this ball in the palms of your hands to smooth it out using slightly firm pressure at first and then lighter pressure as it becomes a bit sticky again. Try not to over work the dough at this point.
• Drop the ball back in the flour and coat lightly with flour.
• Roll the ball in the palm of your hand another second or two and then flatten it like a hamburger patty.
• Place the biscuit dough on your greased baking sheet or in a cast iron skillet.
• Sides should be touching for a softer biscuit edge or separated one inch for a crispy edge.
• Repeat the process until the dough is used up or your skillet is filled.
• Use the back of your fingers and gently press down on each biscuit.
• Place the pan of biscuits in the preheated oven and bake 8-12 minutes or until lightly browned on top.
• Use caution because the pans are hot as you remove the baked biscuits from the oven.
• Brush melted butter on top of each biscuit.
• Cover the biscuits with a clean towel and let rest for a few minutes prior to serving.
• Serve while still warm and Enjoy!