Okie Food Favorites

Not being a native Okie, this month’s Prairie Flavors theme—Oklahoma foods—took a little extra research. I surveyed friends and family to figure out which iconic Oklahoma recipes to feature.

Okie Food Favorites

Kolaches

OKL Bonus Content Bonus Content!

Yields approximately 2 dozen
Kolaches

Ingredients

For the dough:
1 tablespoon active dry or instant yeast
1/2 cup granulated sugar
1 cup warm milk
1/2 cup butter, melted
2 eggs, beaten
4 cups all-purpose flour
1/2 teaspoon salt

For the fillings:
8 ounces cream cheese
1 egg yolk
1/4 cup granulated sugar
1 teaspoon vanilla extract
Apricot preserves
Cherry pie filling

For the egg wash:
1 egg, beaten
1 tablespoon cream

Directions

 

In a large bowl, combine the yeast and sugar. Add the milk and mix. Allow to stand for 5 minutes. Add the butter and eggs and mix well. Stir in the flour and salt. Turn dough out onto a floured surface and knead for 3 to 5 minutes to form a smooth, elastic dough. Place the dough into a greased bowl, cover with a damp towel, and allow to rise in a warm place until double, 45 to 60 minutes. Punch dough down, and cut into two pieces. Roll dough out to 1/2-inch thickness. Use a cutter to cut into 3-inch circles. Repeat with other half of dough. Place dough circles onto a baking sheet, cover with a damp towel and allow to rise for 20 minutes. Meanwhile prepare the cream cheese filling: in a medium bowl, beat cream cheese with an electric mixer. Add the egg yolk, sugar and vanilla and beat until smooth. For the egg wash, combine the egg and cream in a small bowl and whisk together. After dough circles have risen, make an indent in the center of each, about 1 inch in diameter. Use a pastry brush to coat dough with egg wash. Fill the indent with 1 1/2 tablespoons of the cream cheese mixture, apricot preserves or cherry pie filling. Bake for 10 to 12 minutes, or until golden, in a 350°F oven. 

 




Tabouli

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Serves 4 to 6
Tabouli

Ingredients

1/2 cup bulgur wheat
4 cups chopped flat-leaf parsley (about 2 bunches)
1/2 cup chopped mint
1 cup diced tomato
1/2 cup diced cucumber
1/4 cup minced red onion
1 lemon, juiced
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions

 

Soak the bulgur wheat in hot water for 45 minutes; drain well. In a medium bowl, mix together bulgur and remaining ingredients. Serve immediately. 

 




Indian Tacos

Yields 8 tacos
Indian Tacos

Ingredients

For the fry bread:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup warm water
Oil for frying

For the toppings:
1 teaspoon olive oil
1/2 medium onion, diced
1 pound ground beef
1 packet taco seasoning
10-ounce can Rotel
15-ounce can pinto beans, drained and rinsed
Shredded lettuce
Chopped tomatoes
Shredded cheese
Sliced olives

Directions

In a medium bowl, combine the flour, baking powder and salt. Stir in the water and mix to combine. Transfer dough to a lightly floured surface and knead to form a smooth dough. Divide dough into 8 equal pieces and roll out into 5-inch circles. In a large iron skillet over medium heat, preheat oil to 350°F. Fry the dough in the oil until golden on both sides, about 1 minute per side. Transfer to a paper towel-lined tray. For the beef topping, in a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, about 3 minutes. Add the ground beef and cook until brown. Add the taco seasoning, Rotel and beans and cook to heat beans through. To assemble, top each fry bread with a layer of beef/beans, lettuce, tomatoes, cheese and olives, as desired




Chicken-Fried Steak

Serves 4 to 6
Chicken-Fried Steak

Ingredients

For the steak:
2 cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 cup buttermilk
2 pounds beef cube steak, pounded out to 1/3-inch thickness
Oil for frying

For the gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
2 cups milk

Directions

Measure flour and 1 teaspoon of the salt into a shallow bowl or pie plate; mix. In a separate shallow bowl, whisk together baking powder, baking soda, garlic powder, black pepper, cayenne pepper, remaining 1 teaspoon of kosher salt and buttermilk. Dredge the steak in the flour mixture. Transfer to the buttermilk and then back to the flour; coat completely. Place breaded steaks on a parchment-lined tray and chill until frying. In a large iron skillet over medium heat, preheat oil to 350°F. Fry steaks until golden on both sides, about 3 minutes per side. Ensure the oil remains at temperature and adjust burner heat accordingly. Place fried steaks on a wire rack over a baking sheet in a warm oven to stay hot until serving. To make the gravy, melt the butter in a medium saucepan over medium heat. Whisk in the flour, salt and cayenne and cook for 1 minute. Stir in the milk and cook until thickened, 3-5 minutes. Serve gravy over steaks.




Easy Fried Pies

Yields 8 to 10 fried pies
Easy Fried Pies

Ingredients

1 small box instant chocolate pudding mix OR 1 can fruit pie filling (or use homemade)
2 refrigerated pie crusts (or use homemade)
All-purpose flour for rolling out dough
Shortening for frying
1/2 cup powdered sugar
1 teaspoon vanilla extract

Directions

If using pudding, prepare pudding according to package instructions and chill. Remove pie crusts from packaging and use a rolling pin to roll out on a lightly floured surface. Use a 4-inch circle cutter to cut 8 to 10 circles from each crust (re-roll the scraps). To assemble the pies, place half of the dough circles on a lightly floured surface. Into the center of each, spoon 2 tablespoons of pudding or fruit pie filling. Fill a small bowl with water and use the water to moisten the outside edge of each of the filled circles. Place a top crust onto each of the circles and gently press edges together. Use a fork to crimp the edges shut. In a large pot over medium heat, heat the shortening to 350°F. Fry the pies, flipping once, until golden on both sides. Remove with a slotted spoon and place onto a paper towel-lined baking sheet to cool. In a small bowl, combine the powdered sugar and vanilla. Add water, as needed, to make a thin glaze. Use a pastry brush to brush glaze over the pies.




Anna's Chocolate Gravy

Yields 2 cups
Anna's Chocolate Gravy

Ingredients

1 tablespoon butter
2 tablespoons all-purpose flour
3 tablespoons cocoa powder
1 cup granulated sugar
1 1/2 cups milk

Directions

In a medium saucepan, melt the butter over medium heat. Increase the heat to medium-high and whisk in the flour. Cook for 1 minute. Whisk in the cocoa powder and sugar. Add the milk and whisk until smooth. Reduce heat to medium-low and cook until thickened, 3-5 minutes. Serve with biscuits.  




Oklahoma Onion Burger

Yields 4 burgers
Oklahoma Onion Burger

Ingredients

1 1/3 pounds 80/20 ground beef
2 teaspoons canola oil
1 medium yellow onion, very thinly sliced
Salt and pepper
4 slices cheddar or American cheese
4 hamburger buns
Pickles

Directions

 

Divide the beef into four equal pieces and form it into balls. Heat a large iron skillet over high heat. Add the canola oil to coat the bottom of the pan. Place the balls of beef into the pan, one at a time. Use the back of a heat-proof spatula to flatten each ball. Top each flattened patty with onions and use the spatula to press the onions into the beef. Season with salt and pepper. Cook for about 2 minutes. Flip the patties and place a slice of cheese on each. Cook for one more minute and place patties onto buns. Top with pickles and condiments as desired. 

 




Fried Okra

Serves 8
Fried Okra

Ingredients

1 pound okra, stems trimmed
1 cup buttermilk
1 cup all-purpose flour
1 cup cup cornstarch
1 cup yellow corn meal
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
Oil for frying

Directions

Cut okra into 1/2-inch pieces; or, leave whole. Add buttermilk to a shallow bowl or pie plate. Place okra in the buttermilk. In a separate shallow bowl, whisk together flour, cornstarch, cornmeal, salt, and peppers. Use one hand to transfer the okra from the buttermilk into the flour mixture. Use the other hand to dredge the okra in the flour. Transfer coated okra to a large plate. In a large iron skillet over medium heat, preheat oil to 350°F. Fry okra until golden on all sides. Remove with a slotted spoon and place onto a paper towel-lined plate. Season with additional salt to taste