0:03
we've got some pickled okra a young that
0:06
we're gonna deep-fry and we're serving
0:08
them with a creamy Chipotle idea you
0:11
know we just love our fried okra but we
0:14
you see fry fresh okra right but today
0:17
we are gonna fry some pickled and I'm
0:21
gonna pickled okra I do too Bobby
0:23
they're so good well I'm gonna start by
0:25
using a fry mix and you're gonna make a
0:28
chipotle sauce that's right for us to
0:30
dip our fried okra and right son I'm
0:34
gonna mix a cup and a quarter of our fry
0:37
mix Bobby and I've got a deep fryer
0:40
heating up on 350 yon and I'm gonna
0:44
measure out a cup of beer you can use
0:47
any kind of beer you like and you go
0:49
ahead and do what you do okay I don't
0:52
want to see what you do with the
0:53
leftovers of that beers whatever all
0:57
right now I'm just gonna mix my beer not
0:59
quite cold so I want I won't have it
1:01
well let's start the creamy chipotle
1:04
sauce okay I'm gonna use an 8 ounce
1:06
package of cream cheese and you know
1:08
cream cheese is really hard so you'll
1:10
want to let that sit out and sort of
1:11
soften before you begin to do this so
1:13
you don't have a really clumpy mess so
1:16
eight ounces of cream cheese 2
1:18
tablespoons of mayo I really like for my
1:22
beer batter to sit on the counter for a
1:24
few hours because that yeast from the
1:28
beer has a chance to interact with the
1:30
flour and it'll get thicker and just
1:33
make your things really fluffy mm-hmm in
1:35
this can Chipotle I'm gonna use one
1:38
pepper out of here and just whatever
1:40
clings to it is gonna go in and I'm
1:43
going to juice two hours
1:44
and that's it there's really not not
1:46
much else to it all right because I
1:48
don't have time for this to see it I'm
1:50
gonna add just a wee bit more fry mix to
1:55
just thicken it up a little bit all
2:00
right I'm gonna go ahead and get this
2:04
and we have drained our okra that's
2:11
gonna be goodbye it was pretty easy so
2:13
what all do you have in there son can't
2:15
chip oat leg peppers and I used one
2:17
pepper in just two everything that was
2:19
clinging to it when I pulled it out of
2:20
the cans that stuff's pretty kind of
2:22
smoky and you know you can always what
2:24
you've always taught me is that you can
2:25
always add some more but you can never
2:26
get out so yeah if it's not smoky enough
2:28
we can add another pepper all right so
2:30
I'm gonna drop my okra down into my back
2:33
that's got a little heat to it Bobby
2:35
once it settles on the back very good
2:38
I'm going to I'm gonna Bowl this up a
2:41
little bit okay and I'm just gonna get
2:44
my okra coverage now if you want to use
2:47
fresh okra you certainly can you don't
2:50
have to use pickled all right there's
2:53
that look how fast and how easy that was
2:56
Oh get the fryin and we're probably
2:59
looking at two to three minutes fry time
3:01
I love the way these are looking Bobby's
3:05
gonna be so so good and you can hear the
3:08
sound of it kind of stopped sizzling so
3:12
I'm gonna just gently pull this out and
3:18
let it drain I think you need for me to
3:21
zest early you don't no no no they'll be
3:23
great you want me to zest the whole
3:25
lemon please know what I got my hands
3:26
can we let this cool for minute because
3:28
that's gonna be hotter than the first
3:32
floor yeah yeah load our okra Bobby on
3:35
our platter look how delicious your
3:42
I'm just gonna garnish i okra with some
3:46
chopped green onions but first I gotta
3:49
try that coleslaw probably put a little
3:52
bit of that cold fell on my butt well I
3:55
oh don't reckon you need it oh my gosh
3:57
that's so good girls again mm-hmm real
4:00
lemony hmm hmm or anything well this is
4:07
our little appetizer Bobby mm-hmm so
4:12
so simple and some will look so pretty
4:16
mmm oh man and it tastes even earlier oh
4:19
man as well huh it's right in that gray
