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- I'm gonna share with y'all a recipe that,
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I formulated years ago, and I have served it at so many,
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many cocktail parties.
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And, so, I've started with my white bread,
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taken the crust off, and now I'm gonna take my rolling pin,
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and I'm just gonna flatten those puppies out.
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So see, they're thinner than pizza now.
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You know what, that knife, that knife needs sharpening
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so bad that serrated knife.
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this is how it works.
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I let my cream cheese get real soft,
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you can just buy the soft cream cheese and use that too.
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I just, sometimes I don't have that on-hand
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regular cream cheese.
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So, this could be a little bit softer, but,
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I was thinking, I served this at
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mine and Michael's wedding, but,
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I'm almost thinking I did.
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And (chuckles) it's one of those things that, you know
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people say, okra? No! (chuckles)
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down South, we, love our okra.
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It just tastes good, with the cream cheese.
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I hope I've got enough cream cheese.
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- [Guest 1] (chuckles)
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- And you wanna bring the cream cheese to the edges.
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It's been so long since I've made these.
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a lot of cocktail parties, anymore.
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That line of catering, you know? I just, don't do it much.
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But, every once in a while
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people have gotten so casual, you know, they,
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that we normally get is,
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Southern food. You know, that's,
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we don't get a lotta fancy,
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- finger-liftin' parties.
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All right, So I'm gonna take a knife and I'm,
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I just didn't like the way,
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So, what you wanna do now,
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is, for your parsley,
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you wanna chop it very, very, very fine.
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You can get it dried, minced in the,
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the Seasoning section of your grocery store.
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But I would not recommend that.
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you want the freshness of,
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All right, so now we're gonna take our bread,
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we're gonna take our okra,
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and we're just gonna roll.
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I cut off too much of the bread, y'all (chuckles)
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when I trimmed the edges.
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- [Guest 2] You sure did, you, yes
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- [Guest 2] You took it down to, saltine size. (chuckles)
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Now, I want my parsley,
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to stick to the outside of this.
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And the way I've always done it in the past was,
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I just let that cream cheese get real soft
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and I would use my finger, and just wipe it on the outside.
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so, this is the first time I'm rubbing it with mayonnaise.
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the mayonnaise will do
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a lot better since we've already got
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the cream cheese, you know,
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Now, if you want to do bite-size, you can cut 'EM,
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I have a feeling this one's not gonna make it.
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I'm gonna have to find a skinny piece of okra (chuckles).
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And see, that's why you wanna bring your cream cheese
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all the way to the edge,
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so that that will make a nice, tight seam.
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You know, I actually,
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was getting requests for these,
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you know, once I introduced 'em to people,
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and they enjoyed 'em,
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they became pretty popular on our menu.
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- [Guest 2] They're pretty.
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- Aren't they pretty?
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and just fresh, and just, pretty.
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Or you can leave 'em whole like that.
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That's strictly, strictly up to you.
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I think I might kinda like, just like a mouthful, you know?
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- [Guest 1] (chuckles)
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Okay, y'all have a, okra sandwich.
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Pickled okra sandwich.
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Yeah, I'm gonna put this whole thing in my mouth.
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- I like that so much.
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Now, that's the basic.
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You can add anything you want to, to this.
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You could actually use a cream cheese that's got
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You know, if you wanted to introduce that flavor.
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line of, pickled okra.
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if you try this, you'll like it, and,
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like I said, make it your own.
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Do whatever you want to, to it.
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- [Guest 1] (chuckles)
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Love and best dishes, y'all.
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Oh, and speaking of love and best dishes,
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don't forget to pre-order your cookbook.
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I'll be reminding y'all.
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- [Guest 1] (chuckles)
