Okra (rah rah rah) recipes?
I pedaled by a farmer's stand on the way home and picked up some corn for dinner, but it was the little baskets of okra that caught my eye. Sad to say, I was too afraid to buy 'em because I'd heard about okra cooking up "slimey." Any recommendations for a fledgling okra lover?
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19 Comments:
VeganYumYum's fried okra!
http://veganyumyum.com/2007/05/southern-dinner/
emilyo at 11:13PM on 08/14/07
To avoid slimey, fry 'em! Ones I've had are not greasy at all, fried.
TikiPundit at 11:29PM on 08/14/07
I almost invariably end up making one of a variety of different okra curries.
hdaemon at 11:51PM on 08/14/07
Love your post, coquettecutie! :)
-This is one of those foods that has me dazed and confused and [frankly] utterly grossed out.
I just can't wrap my taste buds around okra. I can think of so many 'other' veges I can partake in that don't require me to gobble down...uh...erm...snot texture (if you can even consider 'snot' a texture). My hubby LOVES Okra but I've NEVER, ever, EVER cooked it in anything...so if anyone has some good recipes to share...please do! I'd love to be enlightened as to the flavor of Okra...
cheffy at 3:34AM on 08/15/07
A trick to avoiding the slime thing is to add some acid. I really like to cook okra with tomatoes, black eyed pies and serve with rice. So good, and not one trace of the slime.
And you can never go wrong with frying.. just toss them into a mixture of cornmeal and flour... so yummy.
Alm25 at 8:17AM on 08/15/07
I'd also have to agree with frying. Made a batch of fried okra the other weekend using cornmeal.
ceforrester at 9:20AM on 08/15/07
I make fried okra when the pods have just arrived a the farmer's market. I only buy very small pods. I cut them in half and coat them with an egg/milk mixture. Then I roll them in a mix that's about 2 parts cornmeal to 1 part flour and that is highly seasoned. I often use Creole seasoning. Then I drop them into hot oil and fry them briefly. My kids eat them before I can even get them to the table.
Library Lady at 9:39AM on 08/15/07
Toss the whole pods with olive oil, salt and pepper and roast them in a very hot oven until they're brown. Or skewer and grill.
Cathy at 3:19PM on 08/15/07
I'm from Louisiana and another way to use okra is as a thickener for gumbo. It takes advantage of the "sliminess" and adds a certain ... something to the flavor of the dish. That said, I really, REALLY like fried best. Good luck!
Tommy
dukeofpornia at 3:40PM on 08/15/07
I tried this fried okra popper recipe from epicurious the other day:
http://www.epicurious.com/recipes/recipe_views/views/15250
and though I was initially skeptical about the ritz cracker crust and the fact that I was using an okra and not a jalepeno in a popper, they were really really good. The sticky stuff helps keep the slit you make for the cheese shut while you are frying them. Trashy? Perhaps. Delicious? Most certainly.
audrey at 3:48PM on 08/15/07
I have a childhood memory of watching my mother prepare okra once while I laughed in disgust because it was furry and slimy. Kids are amused by gross things (okay, I still am). I remember that she was laughing too, probably teasing me about my reaction. Yep, we were a regular sitcom family.
It has fur on the outside and slime on the inside. How is that NOT creepy?
I've likely had it in cajun/creole food since.
CanadianFoodieGirl at 4:13PM on 08/15/07
I don't know if this will change your mind, CFG, but I think it's beautiful! Purple okra from Nevia No of Yuno's Farm -
Cathy at 5:22PM on 08/15/07
Hmm. The pic showed up fine in the preview.
Cathy at 5:24PM on 08/15/07
Now, how did I know that everyone would tell me to fry 'em up? Heh. Ok, ok, I give -- you talked me into it (although okra curry sounds appealing). But what do I dip fried okra in - ketchup, spicy mayo, a remoulade...?
coquettecutie at 6:47PM on 08/15/07
a favorite southern way of cooking okra is smothered with tomatoes and it doesn't make near the mess that frying okra can cause. you don't need to dip the fried stuff in anything, just add salt and pepper.
olddad at 8:11PM on 08/15/07
You Okra lovers have inspired me...I think I'll brave the 'fried' type first...probably not as heart healthy but I'd fry shoe leather every once in a blue moon. :))
cheffy at 9:07PM on 08/15/07
You can also bake it with bacon after doing a drege, and it tastes deep fried but is probably a bit more healthy (I wrote about it last September). Pickled okra is also very popular in Texas.
@Cathy, isn't Nevia's produce gorgeous? I saw the purple okra yesterday, and unfortunately I had already blown my budget but I'm buying some next week. I love her stand!
homesicktexan at 11:43AM on 08/16/07
I saute onions with garlic, add chopped fresh tomatoes, a small jar of canned tomatoes, torn Benton's bacon, and chopped okra and just cook it down a bit. Add salt and pepper and voila! Dinner is served!
sawyerriley at 4:43PM on 08/16/07
Hey, homesicktexan, nice to see you here! Nevia's sungold tomatoes are like crack - I've been inhaling at least two pints a week - and her heirlooms are the best around this summer.
I want to try pickled okra. Anyone have a good recipe?
Cathy at 9:17AM on 08/17/07