POTSIE'S WHITE TRASH DIRTY MARTINI
What makes a classy martini become white trash? A pickled pod of okra instead of an olive, of course. I came up with this 10 years ago when I was out of olives and then noticed a jar of pickled okra in the fridge. A local bar that I frequent began making them for me and now it's very popular there.
Provided by Pot Scrubber
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- For best results and taste keep vodka in the freezer.
- Pour 1/4 oz of vermouth into a frozen martini glass and swirl it around til the inside of the glass has been coated. Discard vermouth.
- Combine vodka and brine in a cold shaker glass with ice and shake vigorously.
- Strain into the cold martini glass swirled with vermouth.
- Place pickled okra pod into glass.
- Don't forget to eat the drunken okra pod after you have finished the drink!
- Repeat steps 2-6 as often as needed.
Nutrition Facts : Calories 138.7, Sodium 0.6
POTSIE'S WHITE TRASH TRINITY
The Cajuns have a "Holy Trinity" of cooking which consists of celery, onion, and bell peppers. Texas White Trash (which I come from a long and distinguished line of)have our own Holy Trinity of cooking consisting of potatoes, onions, and okra. My family has been making this for years and I remember eating it while I was still strapped in a booster chair. If you love fried potatoes- if you love okra- and if you love onions- you will love this dish for breakfast, lunch, or dinner. May be served with ketchup but if you want real authentic White Trash fare- serve smothered in creamy white gravy! You can get me to do some rather unpleasant things if you wave a plate of this at me.
Provided by Pot Scrubber
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Pour oil into a skillet with a tight fitting lid (preferably cast iron but go with what you have)and then add potatoes, onion, and okra and toss.
- Heat your skillet (with all of the ingredients) over medium high heat.
- Sprinkle with garlic powder and a generous amount of pepper. Save salt for later(Salting potatoes makes them "sweat". Just like eggplant. You don't want them to do that while trying to brown them -- it will increase your cooking time.).
- Cover skillet with a tight fitting lid and cook over a medium high heat until potatoes are steamed soft, stirring about every 5 minutes. Don't use a high heat YET -- you are not trying to brown the potatoes yet just get them soft.
- They should be soft in about 15-20 minutes, depending on the size of your cubed potatoes. I like to cube mine relatively small- I think the end result is a better texture. (For me, anyway).
- After potatoes are soft, remove the lid (and don't recover anymore) and turn the heat up to brown the potatoes. I usually only turn them two or three times because I like some of them browned and other ones still soft.
- When browned to your liking remove from skillet and salt to your taste.
- Serve with ketchup if you must but a creamy white gravy is better.
Nutrition Facts : Calories 231.5, Fat 12.3, SaturatedFat 1.6, Sodium 10.8, Carbohydrate 28.3, Fiber 4.1, Sugar 2.4, Protein 3.5
POTSIE'S CREAMED CHICKEN AND BISCUITS CASSEROLE
This is a wonderful and simple to prepare comfort food using things you probably already have around. Kids love it- but so do adults. At least, in this home. Try it. It is one of my quick and easy favorites. This is my first submitted recipe... be kind.
Provided by Pot Scrubber
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
- Chop the onion.
- Heat butter in a small nonstick skillet and saute until tender.
- Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
- Bake for 15 minutes and remove from oven.
- Sprinkle 1 cup of the cheese over the baked mixture.
- Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
- Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
- NOTE: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. What a terrific idea! I LOVED it! I think I might add two cups next time. Thanks to you all for making my humble recipe and leaving your suggestions. You GREATLY improved a recipe I was already proud of. Thanks so much.
Nutrition Facts : Calories 498.6, Fat 26.5, SaturatedFat 11.7, Cholesterol 168.9, Sodium 827.8, Carbohydrate 7.4, Fiber 0.3, Sugar 0.9, Protein 54.9
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