This spring The Made in Oklahoma Coalition sponsored a recipe contest calling for the best of the best in Oklahoma. The only requirement was that they use Made in Oklahoma products. In June, I had the honor of judging the finalists in each category. We met at The Tasting Room in Oklahoma City where Chef Matt Johnson prepared each dish for us. He carefully followed the directions and handled the ingredients as specified. It was such a fun process to see these dishes come to life. Best part was the tasting! Each category was tough to winners but the winners came through loud and clear! So here is this years Grand Prize Winner:
Okra and Jalapeño Hushpuppies with Sweet Tomato and Horseradish Dipping Suace
Hushpuppies:
Peanut oil, for frying
1 cup Shawnee Mills Cornmeal
¾ cup Shawnee Mills Self-Rising flour
1 teaspoon kosher salt
1 teaspoon brown sugar
½ teaspoon smoked paprika
1 small yellow onion, grated
1 jalapeno, diced finely
2 cups fresh okra, Thin “sliver” sliced
½ cup Hiland Dairy heavy whipping cream
1 cup canned cream corn (strained to 1 cup)
1 large egg, beaten
2 tablespoons Hiland Dairy unsalted butter, melted
Heat oil to 375 degrees. Combine cornmeal, flour, salt, sugar and paprika in a large bowl. Add remaining ingredients, and stir to combine.
Using a tablespoon, spoon batter into the hot oil and fry until golden brown and cooked through (4-5 minutes). Remove and drain on paper towels. Season with salt as soon as they are removed from the oil.
Dipping Sauce
1 jar Suan’s Sweet Tomato jam
1 tablespoon prepared horseradish
Combine tomato jam, mustard and horseradish and stir to combine. Serve with hushpuppies.