Two pounds of OKRA, ideas?
- BluPlateSpec Sep 20, 2007 06:00 AM
Just got two pounds of okra at the farmers' market. Any preparation suggestions? Can I freeze some? I've used it in a black bean soup and with stewed tomatoes as a side dish but would like to try some other uses.
I like to take okra and slice in 1/2 and toss with olive oil, garlic, kosher salt and pepper. Spread them out on a baking sheet and sprinkle w/ parmesan cheese and bake it the oven.
Macque Choux. Great this time of year because it uses lots of seasonal veggies.
6 scallions, chopped
1 fresh jalapeño, finely chopped, with seeds (I've used cayenne instead)
1 large green bell pepper, coarsely chopped
3 tablespoons unsalted butter
1 pound tomatoes, coarsely chopped
3 cups corn (from 5 to 6 ears)
1/2 pound small fresh okra, trimmed, keeping stem end intact
Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.
Years ago we grew a small amount of okra in the backyard - I would slice it into half inch sections - little wheels - and lightly fry in a little butter or oil and add it to the spaghetti sauce. It was a way of getting a little vegetable into the kids' diet. That might use a little but not 2 pounds.
Slice into 1/2 inch rounds and coat with cornmeal. Then panfry for a few minutes each side until golden brown. Salt and cayenne pepper and let sit for a minute unless you want to fry the inside of your mouth. This will be the best snack ever. I could probably eat 4 lbs of okra fried like this in one setting.