Okra Beignets With Cilantro Sour Cream Sauce Recipes

Steps:

• Make beignet batter:
• Whisk together egg and cream in a small bowl until combined.
• Whisk together flour, salt, and pepper in a large bowl, then add okra, bell pepper, and onion, tossing to coat. Stir in egg mixture until combined well. Let stand 20 minutes, then stir in rice.
• Make sauce while batter stands:
• Stir together all sauce ingredients until combined. Chill, covered, until ready to serve.
• Fry beignets:
• Preheat oven to 200°F.
• Heat 1 1/2 inches oil in a wide 4- to 6-quart heavy pot until thermometer registers 350°F. Carefully add level tablespoons of batter to oil 1 at a time and fry (in batches of 10 to 12), turning over once, until golden, 2 to 5 minutes per batch. Drain fried beignets briefly on a rack set over paper towels, then transfer to a baking pan and keep warm in oven while frying remaining batter. (Return oil to 350°F between batches.)
• Serve immediately, with sauce.

Steps:

• SPRINKLE yeast and 1 teaspoons granulated sugar over warm water in large bowl; stir until dissolved. Let stand 5 minute Add remaining granulated sugar, milk, sour cream, vanilla, baking soda, salt and 4-1/2 cups flour; beat with mixer until well blended, stopping occasionally to scrape bottom and side of bowl. Stir in enough of the remaining flour to form soft dough.
• PLACE dough on lightly floured surface. Knead 10 minute or until smooth and elastic, gradually adding remaining flour if dough is too sticky. Place in well-greased bowl; turn dough so top is greased. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
• PUNCH down dough; place on sheet of lightly floured parchment paper. Roll into 12x9-inch rectangle. Use sharp knife or pizza wheel to cut dough into 48 (1-1/2-inch) squares; separate to allow 1 inch between squares. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
• HEAT 1/2 inch oil in electric skillet to 350ºF. Gently stretch each square of dough lengthwise into rectangle. Carefully add in batches to hot oil. (Do not crowd dough.) Cook 2 minute or until each beignet is golden brown on both sides, turning after 1 minute Place in single layer on paper towel-covered baking sheets. When all beignets are cooked, sprinkle with powdered sugar.

Steps:

• In a shallow dish, combine 3 tablespoons lime juice, 2 tablespoons oil, thyme and hot pepper sauce. Add the beef and turn to coat. Cover; refrigerate for at least 2 hours. , For sauce, place the yogurt, cilantro, jalapeno and remaining lime juice in a blender; cover and process until smooth. Transfer to a small bowl; refrigerate until serving. Brush green peppers and onions with remaining oil; set aside. , Drain and discard marinade. Grill beef, uncovered, over medium-hot heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing. , Meanwhile, grill green peppers and onions, uncovered, over medium-hot heat for 5 minutes on each side or until crisp-tender. Cut into strips; spoon onto tortillas. Top with sliced beef. Serve with cilantro sauce. Garnish with lettuce, tomatoes and olives if desired. Fold in sides.