International Pickle Day, NYC: Whut da dill, yo?
October 6, 2009, 12:29 pm
Filed under: Fesitvals, Grubbin | Tags: , , ,
Sour power.

Sour power.

On Sunday, I picked a peck of fickle foodie pals and hit up the NY Food Museum’s ninth International Pickle Day. A brine time was had by all (minus the chick dressed like a pickle, who had a real sour puss), during an hour of sampling. Bite-sized snacks ranged from kimchi to PB&P (peanut butter and pickles, natch)(oh gawd, aPOPlogies, i hate the word ‘natch’)…

Highlights included the herring from Houston Street staple Russ & Daughters and Roni-Sue’s Chocolates’ “Inna’ Pickle Truffle” (which is sold only once a year, at this very fest, sorry suckas, don’t sleep!).

Also of note is THIS masterful mouthful:

Holy (fried) Smokra!

Holy (fried) Smokra!

That’s Rick’s Picks Smokra (pickled paprika okra) deep fried with a side of Remoulade Sauce. And thank you Whole Foods, who manned the booth, for providing the recipe.

Deep Fried Pickled Okra

  • 1 lb. pickled okra
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp hot pepper sauce, like Tobasco
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • Oil for frying, such as grapeseed or canola

Drain the okra. Beat the eggs, milk, and hot red pepper sauce together until well blended. Dredge okra in flour, dip into egg mixture, and then dredge in the yellow cornmeal. Put breaded okra on a baking sheet.

In a deep-fryer or large, heavy pot, heat about 4 inches of oil to 375 degrees. Carefully lower okra into hot oil in batches. Cook until golden brown, about 2 minutes. Drain on paper towels and serve warm with remoulade sauce.

Remoulade Sauce

  • 1 cup creole mustard
  • 1 bunch green onions
  • 1 celery heart with tops
  • 1/2 bunch parsley
  • 1/2 cup olive oil
  • 4 tbsp. paprika
  • 1/2 tsp cayenne
  • 1 tsp salt
  • juice of one lemon

Combine green onions, celery, and parsley in food processor. Process together until finely minced. Add the remainder of the ingredients. Serve immediately or store in a tightly covered jar for up to 4 days in the refrigerator.

Zoinks. There you go.

And as a final shout out, props to the Hudson Valley Seed Library. They had a booth where we bought a “cathartic” “Blight Bites” tee.  Blight bit the Valley’s toms hard this year. Eff you, blight!

Tee-licious. And Tee-nacious!

Tee-licious. And Tee-nacious!

3 Comments so far
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Comment by Alexis

shout to Katchkie Farms ( for providing the best pickled beets of the day, and their thunder pickles were great too. i bet everyone is salivating just like i am right now!

Comment by avisualperson

Awesome recipe. Finally, I understand the reason for okra’s existence.

Comment by Serena Kim

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