My dear friend who fixed the delicious lunch and served the wonderful whole fried okra, sent me an article from the Daily Oklahoman. We haven't taken the paper in years, so I wasn't aware that there is no longer articles by Melba but now by Sherrel Jones. This was a great article on the different way to cook okra.
The two ways that most of us probably use are frying cut okra or steaming or boiling it. In the article, she mentioned frying it whole, sautéing it whole (and it won't be slimy) and I really liked this idea putting it whole on top of cornbread. Pick the smaller pods and make your favorite cornbread recipe and add chopped onions, fried bacon and red peppers to the cornbread and put the okra on top of the cornbread and it will roast while the cornbread bakes. Also, sauté whole okra with some sweet onions, red peppers, some garden fresh tomatoes, salt and pepper and if you like a little heat add some red pepper flakes. She added, that if you would like to make this sauté a meal to add some sliced sausage links or crumbled sausage or crumbled bacon.
You still might find some okra at your local farmer's market although the season is almost done. Some of our local farmers still have some small amounts but it goes quickly here. The early bird does get the worm.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment