okra & tomatoes and jalapeño cornbread

It's rodeo time around these parts--a huge event for Houston and southeast Texas. And since I've been craving okra for a couple of months now, I figured I'd live up to the stereotype and whip up a batch (along with some jalapeño cornbread). The results very were pleasing on this lazy Sunday afternoon.

The jalapeño cornbread recipe is the standard version. Don't mess with it. It's simple and wonderful, as is. The okra recipe comes from The Lady and Sons, because it most closely reminded me of the okra I ate while growing up (and because I adore Savannah, GA ... almost as much as I adore Texas ... almost).

Jalapeño Cornbread 
Ingredients
1 1/2 cups cornmeal
1/2 cup all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk
1/4 cup olive oil
3 jalapeño peppers, seeded and finely chopped

Directions
In a bowl, combine the first six ingredients.

In another bowl, whisk the eggs, buttermilk, and oil. Add to the dry ingredient, and stir just until moistened.

Stir in jalapeños.

Pour into a greased 9-in square baking pan.

Bake at 400º F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.

Okra and Tomatoes

Ingredients

5 slices bacon, diced into small pieces

1 small onion, peeled and chopped

2 cloves garlic, minced

2 15-ozz. cans diced tomatoes

1 tablespoon chicen base [note: I used Swanson's new Chicken Flavor Boost, a concentrated broth that comes in small packets. Worked perfectly.]

1 tablespoon sugar [note: I doubled this to 2 tablespoons]

2 cups fresh okra, cut into 1-inch pieces (may use frozen [note: I used two one-lb. bags of frozen])

Fresh ground black pepper [note: I also added crushed red pepper flakes])

Directions

Cook bacon slightly. Saute onion and garlic with bacon until tender. 

Add tomatoes, chicken base, sugar, and pepper. Stir will and let simmer for about 20 minutes. Adjust seasoning if needed. 

Meanwhile, if using fresh okra, wash, remove fuzz, and cut into pieces. Add the okra and simmer until okra is done, about 20 more minutes (less time, if using frozen okra).

{ hydrangeas }

Just because.

From the Houston Azalea Trail ....

Flickr photos: camillej, photine,

crab, crawfish, & an aggie win

Unless you're currently stuck in a deep hole--someplace far, far away--you're undoubtedly aware that March Madness has begun. As much as I love watching the obscenely long docket of games currently available for sports fanatics such as myself to feast upon, I've found the wait time leading up to "my games" to be interminable.

So yesterday I was in Houston, waiting to watch Texas A&M in its first-round glory, when we decided the best way to kill a few hours prior to tip-off was to ice-down the beer, boil a large pot of water, and pop-in some delicious sea-going critters. The result: the perfect salve for my frazzled nerves. Oh yeah ... a Texas Aggie victory also ensued.

It was a close-to-perfect day, filled with much-needed down-time from school/work, quality moments with my family, gorgeous spring weather in The Great State, gastronomic bliss, and good memories--from sun-up to sun-down.


Great win, Ags. Now beat the hell outta Purdue.

(I'm thinking a vigorous round of baking is in my near future)


My nephew, Aidan, watching the crawfish, prior to their "swim." According to Aidan, "Some of them are fighting with their friends."

bootylicious

Around these parts, events don't get much bigger than the Houston Livestock Show and Rodeo, which kicks-off tomorrow, March 2. I'm constantly amazed and inspired by the fashion that emerges around this time ... particularly the boots.

The current issue of Southern Living includes a feature on El Paso, TX and Rocketbuster Handmade Custom Boots. As the article says, a pair of these lovelies will set you back a couple of thousand; but they're amazing to ogle. Whether you love 'em or hate 'em, it's damn near impossible not to appreciate the craftsmanship that goes into each handmade pair--truly a work of art.

A few that caught my eye ....

le mistral ... chez delish

Lunched today at Le Mistral in West Houston. Fantastic. Was totally blown away ... from the warm, crusty bread to the impressive lunch/dinner menu to the criminal desserts (oh, yeah).

I had an all too brief, yet beautiful relationship with their Filet de Boeuf: a 6oz. filet mignon, bathed in Roquefort bleu cheese and a cognac sauce. The waiter brought me a swell knife; but none was needed. And though I limited myself to a lovely mid-day California Chardonnay, the cocktail selection and overall ambiance of the bar (nestled away in an entirely different part of the restaurant) looked saucy.

Those silly French. Lord knows they have their faults (that's another post), but they damn sure know how to eat.

Below are some shots from their facebook page; but honestly, the photos don't do it justice. I'll definitely be returning soon to sample what this tasty little Houston gem has to offer during the evening hours ....