COOK GEORGIA GROWN: Fair food
Are you planning to visit the Georgia National Fair in Perry this year? Be sure to stop by the Georgia Grown Building. All kinds of activities are planned for kids and adults, including daily cooking demonstrations by Georgia Grown chefs. The fair is Oct. 6-16 at the Georgia National Fairgrounds and Agricenter in Perry. Visit GeorgiaNationalFair.com and GGatthefair.com for more information and a complete schedule of events.
Prep: 10 minutes
Yields: 30 Pieces
4 thick slices tavern ham ½ cup Proper Pepper Get Back Jack pimento cheese* 14 oz. jar pickled okra, tough stems cut off
. Lay ham slices on cutting board horizontally. Spread 2 Tbsps. pimento cheese on each slice of ham, covering entire surface. Place okra down the center in a double line, depending on size. Starting at bottom, roll up slices tightly. Slice in ½-in. pieces. Display on platter cut side up so okra shows.
Sausage, okra and rice casserole
Prep: 15 minutes
Cook: 1 hour
Yields: 8 Generous Portions
14-16 oz. Stokes Vidalia® Onion Sausage*, sliced
2 Tbsps. extra virgin olive oil
2 cups diced onion
2 cups diced bell pepper
2 cups diced celery
2 Tbsps. minced garlic
1 - 2 Tbsps. 3 Beer Rub*
Salt and pepper
1 28-oz. can diced tomatoes
1 package frozen sliced okra
2 cups rice
4 cups chicken broth
. Heat oil in a Dutch oven over medium high heat. Add sausage to pot and brown on both sides. Remove from pot using slotted spoon. Set aside.
Add onion, peppers, celery and garlic to pot, stirring to combine. Cook until slightly wilted. Add rice, stirring to coat, then add tomatoes, okra and broth. Bring to a boil, then add sausage, cover and lower to a simmer. Cook for 30-40 minutes or until rice is cooked and most of liquid is absorbed. Makes 8 generous portions.
*Find 3 Beer Rub online at 3BeerRub.com