285 Foodies

Cooking At Home & Shopping => Cooking at Home or with friends => Topic started by: Minerva on July 24, 2011, 10:47:05 AM

Title: Okra
Post by: Minerva on July 24, 2011, 10:47:05 AM
Anybody have favorite ways to fix okra? I was gifted with some from a friend's garden but I've never worked with it in its fresh form.

I was thinking of dipping in buttermilk and egg then coating in corn meal to fry. Will that work? What else do you suggest?
Title: Re: Okra
Post by: Girly on July 24, 2011, 12:16:40 PM
Anybody have favorite ways to fix okra? I was gifted with some from a friend's garden but I've never worked with it in its fresh form.

I was thinking of dipping in buttermilk and egg then coating in corn meal to fry. Will that work? What else do you suggest?

I just cut it and put corn meal on to fry - the "okra goo" is enough for corn meal stickage :) Well, that's for people like me who aren't fans of the over covered fried okra you get in restos.

Now I'm hankering for some, lol
Title: Re: Okra
Post by: Jmolinari on July 24, 2011, 01:52:16 PM
grilled is quite good. I think i got that method from LizR years ago..it dries out the good a little and is quite tasty
Title: Re: Okra
Post by: Minerva on July 24, 2011, 02:28:00 PM
grilled is quite good. I think i got that method from LizR years ago..it dries out the good a little and is quite tasty

I'm boycotting my outdoor grills while it's still so nasty and humid. Can I get a good result with a grill pan indoors, do you think? Do you just put it on nekkid, no seasonng or whatever?
Title: Re: Okra
Post by: Jmolinari on July 24, 2011, 02:29:34 PM
Whomever told me here used italian dressing. I used oil and salt.
Title: Re: Okra
Post by: HaagenDazs on July 24, 2011, 02:30:36 PM
I agree with the dry cornmeal coating method.  Fast and easy.

I've also had good luck with stewed okra with fresh cherry tomatoes and balsamic vinegar.
Title: Re: Okra
Post by: MoButter on July 24, 2011, 03:10:50 PM
This past Thursday's AJC food section had a really good/easy recipe for fried okra. Recipe for fried okra you say? The tip I had never thought of was after you slice the okra (1/2 lengthwise) soak it in salted water for 10 minutes before dredging in cornmeal. I tried it and it was really good.
Title: Re: Okra
Post by: LizR on July 24, 2011, 03:14:42 PM
Whomever told me here used italian dressing. I used oil and salt.

Yeah,  that was me. We usally let them marinate in some sort of vinegarette for a while but you don't have to. If you choose not to I'd oil them for sure though. Personally, I don't mind okra goo, but if someone does, the grilling technique can help a lot. I heard somewhere that if you don't cut okra, it is a lot less slimy and this seems to hold true for the grilling technique.
Title: Re: Okra
Post by: Girly on July 24, 2011, 04:07:04 PM
I have never eaten the tops and tails - when you cut them in 2 lengthwise, do you keep the tops and tails?
Title: Re: Okra
Post by: mikeamor on July 24, 2011, 04:20:10 PM
I have never cooked with okra before and have never liked it but I just made a big pot of gumbo using some  andouille and tasso from the Spotted Trotter and some really great tomatoes, squash and, on a whim, some okra I picked up at the Roswell Farmer's Market.  I just cut the top and tail off the okra and dropped it in the gumbo to cook and it came out great.  No slime and very tasty indeed.
Title: Re: Okra
Post by: LizR on July 24, 2011, 06:50:49 PM
I've never heard of not eating the "tails" - never even heard that term before. I eat both the top and tail if we grill them (unless the top is tough) and can't see why you would want to discard the "tail".  Seems like it is exactly the same as the rest of the okra, no? Is that a traditional thing to do in the South?
Title: Re: Okra
Post by: Lorenzo on July 24, 2011, 07:43:02 PM
My wife makes Indian style curry with okra.  Still mucilagenous, but at least it adds flavor.
Title: Re: Okra
Post by: Melomom on July 25, 2011, 07:09:45 AM
I love okra in an Indian-style preparation.  Julie Sahni's book Classic Indian Cooking says that sliminess is a result of okra coming into contact with water, so she recommends drying it completely after washing and then cooking in oil, not water. 

The recipe for stir-fried okra calls for 1 pound fresh okra, 3 T oil, 2 green chiles (optional) and 1/2 t kosher salt.  Wash okra and dry well,  Trim both ends and slice okra into 1/4 inch rounds.  Seed chilies and slice into 1/4 inch rounds.  Heat oil in a large pan, when hot add okra and chiles.  Let cook for a minute, then reduce heat and cook uncovered for 20 minutes, stirring frequently.  Cook again on high for 5 minutes until brown, then salt to taste.

When I've had this kind of dish in Indian restaurants I think there have been onions in it also.  I love the caramelized tastes you get with the long cook time.
Title: Re: Okra
Post by: AndyBoy on July 25, 2011, 07:40:05 AM
We had Julie Sahni's version of okra last night. The okra was from our garden and so fresh and delicious. We also had fresh eggplant that we grew and chanterelles, from the farmers market, in a curry. Nothing like cooking with fresh, just picked ingredients.
Title: Re: Okra
Post by: bettylouski on July 25, 2011, 08:59:17 AM
I choose only small okras, trim the top stem off, but not enough to let the inside goo out, wash and dry thoroughly.  Then heat some oil in an iron skillet until really hot, throw in the whole okra and stir fry for 4-5 minutes.  Toss in some minced garlic and/or pepper flakes at the end.  Still sort of crispy, but ready to eat.  Delicious!
Title: Re: Okra
Post by: HaagenDazs on July 25, 2011, 10:22:36 AM
I've never heard of not eating the "tails" - never even heard that term before. I eat both the top and tail if we grill them (unless the top is tough) and can't see why you would want to discard the "tail".  Seems like it is exactly the same as the rest of the okra, no? Is that a traditional thing to do in the South?

I'm with ya here.  What an odd thing to cut off.  It's exactly the same texture and flavor as the rest of it. 
Title: Re: Okra
Post by: KoPP on July 25, 2011, 10:24:49 AM
When I grill them, I'll cut off the caps.
Title: Re: Okra
Post by: mikeamor on July 25, 2011, 11:08:08 PM
I've never heard of not eating the "tails" - never even heard that term before. I eat both the top and tail if we grill them (unless the top is tough) and can't see why you would want to discard the "tail".  Seems like it is exactly the same as the rest of the okra, no? Is that a traditional thing to do in the South?

I'm with ya here.  What an odd thing to cut off.  It's exactly the same texture and flavor as the rest of it.

All right, all right, all right.
It was my first time cooking it for corn sake  :o
It just looked like something you'd cut off.
Next time the caps are cut off and ends stay on!
Merci' for the schooling!


Title: Re: Okra
Post by: HaagenDazs on July 27, 2011, 06:32:09 AM
I've never heard of not eating the "tails" - never even heard that term before. I eat both the top and tail if we grill them (unless the top is tough) and can't see why you would want to discard the "tail".  Seems like it is exactly the same as the rest of the okra, no? Is that a traditional thing to do in the South?

I'm with ya here.  What an odd thing to cut off.  It's exactly the same texture and flavor as the rest of it.

All right, all right, all right.
It was my first time cooking it for corn sake  :o
It just looked like something you'd cut off.
Next time the caps are cut off and ends stay on!
Merci' for the schooling!

Ha!  ;D
Title: Re: Okra
Post by: Mike GadgetGeek Stock on July 27, 2011, 12:43:12 PM

I am doing Okra today to cover two cultures, maybe three.

I am making Okra and tomatoes the way CP's family does it....  but...

I am putting in a couple smoked chicken thighs & some Grains of Paradise while the okra and tomatoes cook and I'll finish it with a bit of dark rye (pumpernickel) bread broken up in it to thicken it like my German/Austrian Grandmother did it.

I may do field peas to go with it, I have a bit of Pine Street Market apple-smoked bacon that would make those field peas rock. 

....