FRIED OKRA: Karen and I would like to thank everyone who attended our Paparazzi & Pasta Palooza! event in Jefferson City last month. It seems that everyone had a great time. We always enjoy the company of other geocachers and this was no exception.
A special thanks to all who helped setup, cook, transfer pictures, cleaned up, or helped in any other way.
Our unofficial headcount for the day was right around 100 people. We counted 86 for dinner.
If you ever need a recipe for spaghetti to feed 300 - we know, we made way too much. I've got plenty in my freezer for next year??? LOL. The kids are getting sick of it.
Many of you have asked for the recipe for the "white" pasta. Here it is:
Hot Fried Okra's Rigatoni:
Ingredients
6 ounces butter
1/8 cup sugar
8 ounces mushrooms
12 ounces grilled chicken
salt and pepper
2 teaspoons thyme
4-6 onions
6 ounces cooking wine
20 ounces heavy cream
24 ounces rigatoni pasta
6 ounces of fresh parmesan cheese. (add more if you want)
Directions
Grill chicken (we didn't add chicken at the potluck)
Cook Rigatoni pasta as directed.
In a hot sauté pan add butter and sugar. Carmalize onions on med heat. This takes a while and is better if you take your time and slowly carmelize the onions.
Add the mushrooms after the onions have carmalized and cook until soft.
Add the wine and sauté for 60 seconds. Add the heavy cream and bring to a boil over high heat. .
Add thyme.
Put pasta in sauté pan and sauté until well incorporated. Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.
Enjoy.