Wednesday, September 08, 2010

Okra, Three Ways: Pickled, Stir-Fried, and Gumbo-ed

Something else that flourishes in hot, dry weather is okra. Though looking out my window at the moment all I see is rain and gray clouds, courtesy of tropical storm Hermine, I will pass on these delicious sounding recipes that our CSA farmer sent out.


PICKLED OKRA

3 CUPS WATER
3 CUPS APPLE CIDER VINEGAR
6 TABLESPOONS SALT (PREFERABLY SEA SALT)

THE ABOVE MIXTURE ARE TO BE HEATED TO A BOIL JUST BEFORE POURING OVER THE OKRA AND SPICES

1/2 TEASPOON DILL WEED PER JAR OF OKRA
1 WHOLE JALAPENO PEPPER PER JAR
1 CLOVE OF GARLIC PER JAR (SLICE GARLIC IN HALF)
1/2 TEASPOON OF MUSTARD SEED PER JAR

3 POUNDS OF OKRA
  1. PACK SPICES IN BOTTOM OF JAR
  2. PACK WHOLE OKRA IN JAR
  3. BOIL WATER, VINEGAR, AND SALT MIXTURE
  4. POUR OVER OKRA AND SPICES (FILL TO 1/2 INCH FROM TOP OF JAR
  5. CAP EACH JAR WITH THE CANNING LIDS AND PROCESS SEALED JARS IN BOILING WATER FOR 5 MINUTES
  6. LET JARS COOL AND REMOVE AND ALLOW OKRA TO MARINATE FOR ABOUT 4-6 WEEKS BEFORE EATING

FRESH OKRA GUMBO

4-6 SLICES OF BACON ( YOU DON'T HAVE TO USE BACON---YOU CAN USE OLIVE OIL OR COCONUT OIL IN PLACE OF BACON GREASE TO MAKE THE ROUX)
4 TBSP UNBLEACHED FLOUR
5 CUPS SLICE OKRA
3/4 CUP CHOPPED ONION
3 CLOVES GARLIC, CHOPPED
3 CUPS PEELED, CHOPPED TOMATOES (FRESH IS BEST BUT CANNED WILL DO. YOU CAN ALSO USE 1 CAN OF ROTEL TOMATOES IF YOU LIKE SPICY!)
1/2 TSP SALT
1/2 TSP BLACK PEPPER
HOT COOKED RICE

COOK BACON IN LARGE SKILLET OVER MEDIUM HEAT UNTIL CRISP. REMOVE FROM HEAT AND CRUMBLE BACON IN A SEPARATE BOWL-----SET ASIDE. RESERVE 6-8 TABLESPOONS OF BACON DRIPPINGS IN SKILLET.

STIR FLOUR INTO DRIPPINGS AND COOK OVER MEDIUM HEAT STIRRING CONSTANTLY UNTIL THE ROUX IS CARAMEL COLORED (ABOUT 10-15 MINUTES). ADD ONION AND GARLIC AND SAUTE FOR ABOUT 10 MINUTES. ADD OKRA AND COOK FOR ABOUT 5 MORE MINUTES, STIRRING CONSTANTLY. STIR IN TOMATOES AND SPICES. COVER AND SIMMER 20-30 MINUTES, STIRRING OCCASIONALLY. SERVE OVER RICE AND SPRINKLE WITH THE CRUMBLED BACON.


FRESH OKRA STIR FRY

4 -- 6 CUPS CHOPPED OKRA
1 LARGE POBLANO PEPPER, CHOPPED
3 - 4 TBSP OLIVE OIL OR COCONUT OIL
2 CLOVES GARLIC, CHOPPED
1 MEDIUM ONION, CHOPPED
1/3 TO 1/2 CUP SESAME SEEDS (OPTIONAL)
1/3 TO 1/2 CUP PEANUTS INSTEAD OF SESAME SEEDS (OPTIONAL)
HOT COOKED RICE

HEAT OIL IN LARGE SKILLET. ADD ONION AND GARLIC AND SAUTE FOR ABOUT 10 MINUTES. THEN ADD THE CHOPPED POBLANO PEPPER AND SAUTE FOR ABOUT 8 - 10 MINUTES. THEN ADD OKRA AND SAUTE 15 - 20 MINUTES. ADD SESAME SEEDS OR PEANUTS AND SERVE OVER RICE. SEASON TO TASTE WITH SOY SAUCE.

3 comments:

Margaret Perry said...

I'll never understand why people don't like okra. These look delicious!

Tammy Espinoza said...

I prefer my okra fried..... there's nothing like fresh okra from the garden all fried up.... yum!

Issy said...

Good stuff here. I've been enjoying what I've been reading!