Sunday, September 16, 2012

Sauteed Okra

For you to understand my love for okra, I must go back to the beginning.  All the way back to my childhood in Mississippi where okra was a standard crop in my family's vegetable garden and a staple in our diet.  Well, at least for my mom and me. I've never been much of a picky eater and my mom and I indulged in okra as a companion food for greens, purple hull & black-eyed peas, and cornbread.  I rounded out those meals with a little chow chow relish and a few slices of raw onions added to the mix.  To this very day, okra is my favorite vegetable.  Eating it, I can't help but feel nostalgic for the days of old.

A few years ago, I created this recipe for okra.  It's quite different from the lightly steamed okra I grew up on.  It's quick and easy.  The okra is slightly crunchy and the seasoning provides a surprising pop of flavor.  I once made this okra dish for a carb-loving friend who struggled to eat vegetables and she had two helpings of it.  The following week, she called me three times to let me know that she had made my okra recipe.

Sauteed Okra

Ingredients:

  • 1 pat of butter
  • 1 teaspoon olive oil
  • 1 small jalapeno chile, thinly sliced
  • I mess of okra (roughly 15 pods)
  • Creole seasoning, to taste
  • Garlic powder, to taste
  • Fresh cracked black pepper, to taste
  • 2 cloves garlic, finely minced
Directions:

Wash, gently scrub, rinse, and clean the okra thoroughly.  Shake off excess water and set aside in a container.

Heat butter and olive in a large skillet over low heat.  Add jalapenos and okra pods to the skillet and cook about 2 minutes, thoroughly tossing the okra in the oil mixture.  Sprinkle the Creole seasoning, garlic powder, and cracked black pepper over the okra and continue cooking for another two to three minutes.  Then, added the minced garlic and cook another minute or two, being sure not to overcook the okra and garlic.  Garlic burns easily and when overcooked or cooked at too high a temperature, it will turn bitter.  

The final product should be coated in garlic and spice with a slight crunch.

3 comments:

  1. This sounds divine! We grow okra every year! We grill ours by chopping it up, putting a little olive oil on it, and season, season, season! Put it in a foil pack and grill or bake for about 40 minutes! Hope you are doing well! Love your "about me" section!

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    Replies
    1. Thanks Haven! The okra foil packs that you described sound amazing. I'll definitely have to try that sometime. What is the texture and consistency like after grilling it?

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  2. Your friend Lola cooked this for me. Yummy! This becomes one of my go-to recipes.

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