Deep Fried Vegetables

Ingredients 

Vegetable oil, for frying
¾ cup cornmeal
1 ¼ cups all-purpose flour
¼ teaspoon garlic powder
½ ground black pepper
1 tablespoon dried oregano
1 teaspoon cayenne pepper
½ teaspoon salt
1 pound fresh okra, sliced 1/2-inch thick
2 eggplants, sliced ¼-inch thick
1 large yellow squash, sliced ¼-inch thick
1 large cucumber, sliced ¼-inch thick
1 cup buttermilk

Directions

Fill a large Dutch oven, halfway with oil, and heat to 350º F.

In a medium bowl, combine 7 ingredients. Dip vegetables in buttermilk and dredge in cornmeal-flour mixture to coat well. Carefully add to the hot oil and cook until golden brown, about 5 minutes. Fry in batches until finished. Remove from oil, drain on paper towels and serve immediately.

→Mei’s Cookery

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Prep: 20 minutes | Cook: 5-15 minutes | Yield:6 to 8 servings | Level: Easy

Beef Cross Cut Ribs w/ Sautéed Onion & Asparagus

This stuff is crazy addictive!

Ingredients 

~Beef Cross-Cut Ribs~

• 1.5 lbs. (or 12) cross cut ribs
• 5 tbsp (low sodium) soy sauce
• 1 tbsp worcestershire sauce
• 1 1/2 tbsp pure sesame oil
• 1 1/2 tbsp olive oil, plus 1/2 tbsp for frying
• 1/4 cup fresh pineapple juice
• 3 garlic gloves, crushed
• 1 tbsp brown sugar
• 1/4 tsp ground black pepper
• 1/2 tsp ginger powder
• 1/4 tsp onion powder
• 1/2 tsp red crushed pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp dried oregano

Directions

Marinate:
Clean and cut the ribs into half or into 3 pieces depending on the size of the ribs. Pat dry using paper towel.

Cooking:
In a medium flat bottom container (with lid), combine all ingredients and incorporate well. Put the ribs in. Make sure coating each ribs with marinade. Marinate meat overnight in the fridge.

Put the 1/2 tablespoon olive oil in a non-stick large frying pan. Set the heat to high. When the pan is hot, fry ribs for about 2-3 minutes each side. Serve immediately with rice and sautéed vegetables.