Eating local has never been cooler
The official start of summer isn't until next week, but the Made in Oklahoma Coalition knows in the land of windswept prairies, the calendar doesn't get a say when the heat arrives.
For June, the Made in Oklahoma Coalition has selected from its archives recipes ideal for summertime entertaining whether pool parties, backyard shindigs or a simple porch session with dad on his special day.
Heat is always a top concern in Oklahoma during summer. So, for a cool treat consider Fruity Cream Pops. Dive into summer fun by setting up an ice pop-making station with friends or family.
Thaw juice concentrates, then mix with the bottled water, local honey, yogurt and heavy cream. Everyone will love making their own ice pops, and after a day of swimming, fishing or playing in the sun, the dreamsicles will be ready to eat.
For Father's Day, treat Dad to savory Oven Baked Swamp Wings. The Cajun flavor from Boudreaux's Swamp Sauce delivers the sweet heat Dad will love.
If Italian flavors are more his thing, make Dad some Kicked Up Sausage and Pasta Bowl this Sunday. Made with Lovera's Sausage, the pride of Krebs. Susan Witt's Ace in the Bowl Salsa gives it a distinctive kick served over chef Chris Becker's Della Terra pasta.
Those looking on the lighter side will appreciate Okie Style Lettuce Wraps, but there's no need to go to a restaurant for them thanks to this local-friendly recipe.
Whatever your summer plans, there's a Made in Oklahoma recipe to match it. Providing a marketing and promotional platform to assist more than 70 Oklahoma food manufacturers with public and private monies, the Made in Oklahoma Coalition builds brand preference and loyalty for members and its products. The program's intent is to create a positive economic impact on the Oklahoma economy.
For more information about MIO and its member companies, go to miocoalition.com, and this summer, buy local and eat local.
Fruity Cream Pops
1 (12-ounce) can frozen orange concentrate
1½ tablespoons Griffin's Vanilla
1 (11.5-ounce) can frozen grape juice concentrate
1 (12-ounce) can frozen lemonade concentrate
PINK LEMON DREAMSICLES:
1 (12-ounce) can frozen pink lemonade concentrate
1 (12-ounce) can frozen limeade concentrate
1 cup Ozarka bottled water
3 tablespoons Cheatwood's Pure Raw Honey
1 can frozen concentrate
1 ½ cup Braums 4% plain yogurt
¼ cup Braum's Heavy Cream
In a pourable mixing bowl, combine the water and honey, mix thoroughly.
Choose your ice pop flavor, and add frozen juice concentrate, mixing well. Whisk in the yogurt and heavy cream.
Divide mixture among 10 ice pop molds. Cover and freeze until firm, at least 4 hours and up to 5 days.
Oven Baked Swamp Wings
3 to 4 pounds chicken wings
2 tablespoons vegetable oil
1 teaspoon kosher salt
1 teaspoon Daddy Hinkle's dry marinade
½ cup Boudreaux's Swamp Sauce
½ stick Braum's Salted Butter, cut into cubes
1 tablespoon Cheatwood's Pure Raw Honey
ONION AND GARLIC DIPPING SAUCE:
1 pint Braum's Sour Cream
3 tablespoons Daddy Hinkle's Onion and Garlic Seasoning
Combine sauce ingredients. Refrigerate until serving.
If connected, separate wings from drumettes. Preheat oven to 400 F.
Pat wings dry to remove any moisture. Toss with oil, salt and Daddy Hinkle's seasoning. Place wings on two wire racks set inside two baking sheets with rims. Bake until cooked through, about 45 to 50 minutes. Skin should be crisp.
While wings are baking, combine swamp sauce, butter and honey in a small saucepan over medium-low heat, stirring until melted.
After removing wings from oven, immediately toss in swamp sauce mixture. Serve immediately with additional Boudreaux's sauce and Onion and Garlic Dipping Sauce.
Kicked Up Sausage and Pasta
1 (12-ounce) package Della Terra Pasta
1 (16-ounce) Lovera's Italian Sausage
1 medium onion
2 cloves garlic
2 tablespoons Scissortail Farms basil, chopped finely
1 jar Ace in the Bowl Salsa
1 bunch broccolini
Cook the pasta according to package directions. Toss the cooked pasta in a little olive oil and some sea salt.
Saute the whole Lovera's sausage on medium heat until brown on each side, then remove and allow it to cool. Saute the onion until lightly brown, then add chopped garlic and basil. Pour in the salsa and mix well topping with the broccolini. Simmer while slicing the sausage, then add and cover for additional 10 minutes over low heat.
Okie Style Lettuce Wraps
3 tablespoons hoisin sauce
2 tablespoons Daddy Hinkle's Meat Marinade
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 tablespoon minced fresh ginger
1 teaspoon Andrews Honey Bees honey
1½ pounds thin boneless Oklahoma pork chops
8 ounces J-M mushrooms, finely chopped
1 (8-ounce) can water chestnuts, drained and finely chopped
¼ cup finely chopped Miller Pecans
¼ cup sliced Scissortail Farms chives
2 small heads Scissortail Farms bibb lettuce
Whisk together hoisin, soy, rice wine vinegar, sesame oil, ginger and honey. Set aside.
Cut pork chops into a small dice. In a saute pan, cook pork until completely cooked through and no longer pink. Place pork in a medium-size bowl.
In the same saute pan, cook mushrooms until tender. Add water chestnuts, pecans and chives. Combine mushrooms with pork and reserved sauce mixture, warming it all through in the saute pan.
Serve mixture on lettuce leaves, wrapping leaves around about 2 tablespoons mixture for each.
SOURCE: The Made in Oklahoma Coalition