Time 25m Yield 6 Number Of Ingredients 8 Steps:
Place bacon in a large skillet over medium heat. Cook until evenly browned, then remove to paper towels to drain. Pour off most of the bacon grease, leaving a thin coating on the pan. Add okra to the bacon grease in the skillet, and fry until tender, about 5 minutes. Transfer the okra to a salad bowl, and toss with the onion, green pepper, and tomato. Crumble in the bacon. In a small bowl, whisk together the sugar, corn oil, and vinegar until the sugar has dissolved. Pour over the salad, and toss to coat. Chill for 30 minutes before serving.
Time 15m Yield 2 Number Of Ingredients 5 Steps:
Preheat an outdoor grill for medium-high heat, and lightly oil grate. Combine the vinegar, tomato, onion, and salt in a bowl; set aside. Cook the okra on the preheated grill until a few black areas have developed on its skin, about 5 minutes. Toss the okra with the tomato mixture, and serve.
Time 52m Yield 4 servings Number Of Ingredients 29 Steps:
Beat together the buttermilk, egg and hot sauce in a small bowl. Add the okra and turn to coat evenly. Let sit for 30 minutes. In another bowl, combine the flour, cornmeal, and 1 teaspoon of Essence. Dredge the okra in the flour mixture and heat the shortening in a skillet, if using, otherwise heat oil in a deep-fryer or Dutch oven to 360 degrees F. When it is hot, place the okra in the oil and fry, turning once, for about 2 minutes, or until lightly golden. Drain on paper towels. Sprinkle the okra with the remaining 1 teaspoon of Essence. Divide the frisee among 4 salad plates, season with salt and pepper, to taste, top each with okra, smoked mozzarella and drizzle with dressing. Serve immediately. Combine all ingredients thoroughly. Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. Heat a medium dry skillet over high heat. Add the andouille and saute for 1 1/2 minutes. Add the shallots and garlic and saute for 1 minute. Add the oil and vinegar, cook for 1 minute, and remove from the heat. Stir in the sugar, salt, and pepper. Serve immediately. Refrigerate any remaining dressing.
Time 20m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Make the dressing: Put cumin, coriander and caraway seeds in a small dry skillet over medium-high heat. Shake pan and toast seeds until fragrant and lightly browned, about 2 minutes. Let seeds cool, then grind to a coarse powder in a mortar or electric spice mill. Transfer to a small bowl and add paprika and cayenne. Whisk in olive oil, lemon juice and vinegar. Season with salt and pepper. Bring a large saucepan of well-salted water to a boil. Add okra and cook for 2 minutes, until firm-tender. Drain and rinse with cool water, then blot with a kitchen towel. Set aside. To serve, place okra in a serving bowl. Season lightly with salt and toss with dressing. (Leave to marinate for up to 1 hour if desired.) Garnish with olives, chopped cilantro and some cilantro sprigs.
Yield Makes 6 side-dish servings Number Of Ingredients 11 Steps:
Roast potatoes and okra: Put oven rack in middle position and preheat oven to 450°F. Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more. Cook beans and corn while potatoes roast: Cook beans in 1 quart (unsalted) boiling water in a 3- to 4-quart pot 3 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins. Return water to a boil and add 1 teaspoon salt, then cook corn until tender, about 4 minutes. Drain corn in a sieve and immediately transfer to bowl of ice and cold water to stop cooking. Drain corn again. Make dressing and assemble salad: Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Cool salad to warm before serving.
Time 30m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Mix together lemon juice and vinegar in a small bowl. Steam potatoes above 1 inch water for 10 minutes, until tender enough to easily pierce with the tip of a knife. Remove from heat and transfer to a bowl. Season with salt, pepper, and 1 tablespoon of the lemon juice-vinegar mix. Trim away okra stems, just above the line where the stem cap joins the okra spear. Place in steamer, cover and steam 4 minutes. Drain and rinse briefly with cold water, then drain on a dish towel. Slice okra about 1/3- to 1/2-inch thick and add to bowl with potatoes. Add serrano and shallot. Season generously with salt and pepper, and toss together. Whisk garlic, yogurt and olive oil into remaining lemon juice-vinegar mix. Toss with the okra and potatoes. Add parsley and toss again. Garnish with crumbled feta if desired, and serve.
Yield 6 servings Number Of Ingredients 12 Steps:
In a small bowl, whisk together the vinegar, salt, pepper, parsley, and garlic. Drizzle in the olive oil in a thin stream, whisking constantly, until it is completely emulsified. Stir in the onion and Tabasco. In a large saucepan, bring a generous amount of water to the boil. Plunge in the okra and cook for 3 minutes. Drain and pat dry with paper towels. In a large heavy skillet, heat the olive oil over medium-high heat. Toss in the okra and sear it, tossing frequently, for about 1 1/2 minutes, or until golden. Set aside for 5 minutes to cool. Arrange the lettuce leaves in a large serving bowl and scatter the okra on top. Pour the dressing over, toss together and scatter the red pepper julienne on top.
Time 40m Yield 6 servings Number Of Ingredients 18 Steps:
Wash and top and tail the okra, discarding any blemished or hard pods. Cook the okra as for boiled okra (see recipe below). Drain it and allow it to cool. Prepare the tomatoes. Wash the lettuce, break it into leaves, pat dry, and arrange the leaves on a large platter. Mound the okra on top of the lettuce and top with the chopped tomatoes. When ready to serve, dress the salad with vinaigrette to which you have added 2 teaspoons of chile oil. Combine all the ingredients except the olive oil in a small glass bowl and beat well with a fork or wire whisk. Gradually drizzle in the olive oil, making sure that all the ingredients are well mixed. Serve at once in a sauceboat or drizzle over the salad and toss. Yield: about 3/4 cup Place the chiles in the oil in a fancy cruet and allow them to rest for 1 week, until they have flavored the oil. Add a drop or two of the oil to your usual cooking oil for a special zap. Yield: 1 cup Wash and top and tail the okra, discarding any blemished or hard pods. Heat the oil in a heavy saucepan and saute the onion until it is translucent. Add the okra and cook it for 3 minutes, stirring constantly. Add the stock, cover, and cook for an additional 10 minutes, or until the okra is fork-tender. Add the lemon juice and serve hot.
Time 8m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Combine the first 5 ingredients, and stir well. Blanch okra in boiling water 3 minutes. Drain. Combine warm okra, onion, and garlic in a 12x8x2-inch dish. Pour vinaigrette over okra mixture; toss gently to coat. Marinate at least 2 hours; drain. Arrange on serving plate with tomato slices; if desired.
Time 15m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Fry bacon, drain. Cook okra until heated through in the same pan, drain. Put okra, crumbled bacon, chopped green onions, and diced tomato in a bowl. Mix dressing ingredients well and pour over okra mixture. Toss to coat and serve.
Yield Makes 4 servings Number Of Ingredients 9 Steps:
In small mixing bowl, stir together onion, tomato, and cilantro. Refrigerate until ready to use. In wide, 4-inch-deep heavy pot over moderate heat, heat 1 1/2 to 2 inches oil until deep-fat thermometer registers 350°F. Fry okra in batches (returning oil to 350°F between batches) until golden brown, about 5 to 7 minutes. Transfer fried okra to paper towels to drain. In large mixing bowl, combine okra, onion-tomato mixture, lemon juice, salt, and chaat masala. Toss gently and serve immediately.
Time 40m Yield 6 Number Of Ingredients 8 Steps:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Cook and stir okra in the same skillet used for bacon until tender and browned, 10 to 15 minutes. Remove and drain on paper towels. Combine bacon, okra, tomato, green onion, and green bell pepper in a bowl. Whisk oil, sugar, and vinegar together in a microwave-safe bowl. Heat in microwave on high for 1 minute, stirring every 10 seconds, until dressing is boiling and sugar is dissolved. Pour over vegetables right before serving; toss to coat.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Moroccan Okra Salad. Toast cumin and coriander seeds in a cast-iron or other skillet over low heat until fragrant, about 10 minutes. Put in a spice mill with paprika and pepper flakes. Grind until fine. Set aside. Put oil in a wok or other large skillet over medium-high heat. Add okra and stir-fry a few minutes. Add garlic and reserved spices, toss a minute, add tomatoes and salt and pepper to taste. Bring to a boil, lower heat, and cook, covered, about 10 minutes. Remove cover and cook another 5 to 10 minutes or until okra is just tender and most of the juices have evaporated. Remove from heat, add lemon juice, and stir in cilantro. Cool to room temperature, check and adjust seasonings, and serve.
Time 28m Yield 6 Number Of Ingredients 6 Steps:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into a large bowl. Heat 1/2 inch of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry okra in the hot oil, turning often, until golden brown, 3 to 4 minutes. Drain on paper towels. Add to bacon in the bowl. Toss tomatoes, red onion, garlic salt, salt, and pepper together in a separate bowl. Stir into the bacon and okra mixture.
