Okra

[mikeyboy]

I bought some okra yesterday, mostly because other than the fried variety a couple of times, I had never tried it. I sauteed some in a little oil and garlic and sprinkled on a little parmesan cheese. It wasn't bad, but I was curious if anyone had any other preparaion suggestions for it.

[Dude!]

i never had good-tasting okra
it is slimey
yuck

[Gvac]

I bought some okra yesterday

It's very brave of you to come out like this, especially since you have a wife and 2 kids.

Very Jim McGreevey like.

[Hottub]

Boneless chicken breast, chorizzo or andue sausage, chicken broth (no salt).
1 Green and 1 red pepper. 1 onion, a stalk of celery. I can of crushed tomatoes. Sliced Okra.
Tobasco, Spicy V-8. Salt pepper and tyme.

Boil chicken in stock, reduce heat and simmer until very tender.

Remove chicken and reserve stock. Let chicken cool, then shred it

In a large pot, brown sausage over med-low heat.

Remove the sausage and put it with the chicken, leaving the rendered fat in the pan.
Add the oil to the fat (use more or less than the 3 T. depending on how much fat you have from the sausage. You need about 1/4 c. altogether.) Allow the oil/drippings to heat up over med-high setting.

Add flour and stir constantly until it becomes a medium brown color.
When it is brown, turn off the heat and quickly add the okra, onion, garlic, celery, and bell pepper.

Allow the sizzling to stop.Slowly pour in the stock, while stirring.

Add the tomatoes, V-8 juice, green onions, bay leaves, Worcestershire sauce, thyme, salt, cayenne, black and white peppers, and bring to a boil over high temperature setting.
Reduce heat and simmer 45 min

Add the chicken and sausage and allow to heat through.


Serve over rice.

[Foster]

you cooked this?

http://www.orcahome.de/images/img2008_218.jpg

[mikeyboy]

you cooked this?

http://www.orcahome.de/images/img2008_218.jpg

I wish. Looks delicious.

[Chuck Norris]

Fucking starving

[Freakshow]

I wish. Looks delicious.

you have to eat it before it eats you. human tastes like seal.

i bought okra to fry and it didn't turn out so well. i'm going to leave that to the fine folks at red hot and blue.

[Hottub]

Bottom line, okra sucks.
i do the above recipe w/out it.

[hedges]

I've only eaten fried okra. It was pretty damn good. It had a batter around it, like fried zucchini or fried mushrooms.

[hydee]

Boneless chicken breast, chorizzo or andue sausage, chicken broth (no salt).
1 Green and 1 red pepper. 1 onion, a stalk of celery. I can of crushed tomatoes. Sliced Okra.
Tobasco, Spicy V-8. Salt pepper and tyme.

Boil chicken in stock, reduce heat and simmer until very tender.

Remove chicken and reserve stock. Let chicken cool, then shred it

In a large pot, brown sausage over med-low heat.

Remove the sausage and put it with the chicken, leaving the rendered fat in the pan.
Add the oil to the fat (use more or less than the 3 T. depending on how much fat you have from the sausage. You need about 1/4 c. altogether.) Allow the oil/drippings to heat up over med-high setting.

Add flour and stir constantly until it becomes a medium brown color.
When it is brown, turn off the heat and quickly add the okra, onion, garlic, celery, and bell pepper.

Allow the sizzling to stop.Slowly pour in the stock, while stirring.

Add the tomatoes, V-8 juice, green onions, bay leaves, Worcestershire sauce, thyme, salt, cayenne, black and white peppers, and bring to a boil over high temperature setting.
Reduce heat and simmer 45 min

Add the chicken and sausage and allow to heat through.


Serve over rice.

I am growing Okra in my garden this year, this will be the first thing I try when I harvest my first batch.

[disneyspy]

I am growing Okra in my garden this year, this will be the first thing I try when I harvest my first batch.

hee hee

[IMSlacker]

Okra's good if it's battered and fried or in gumbo. Otherwise, yuck!

[Chuck Norris]

hee hee

what he said

[JerseySean]

Mikey,

Its big amongst creoles and blacks down in Louisiana. You're gonna want to find a good cajun recipe.

[Thebazile78]

Good Eats did an entire episode on okra a couple years ago (http://www.foodnetwork.com/good-eats/okraphobia/index.html), Mike!

(I happen to love the stuff. Pickled, fried, in gumbo, steamed, roasted, you name it, I love it. I highly recommend the 'Smokra from Rick's Picks (http://www.rickspicksnyc.com) as one of my favorites ... also the "Amish style" pickled okra that I get at the Amish market in Kingston, but it's a "boutique brand" and I can't remember the name.)

[CruelCircus]

Down in New Orleans, a lot of places use okra as the "vegetable" in their bloody marys. I think that's the pickled kind, though.

[Thebazile78]

Down in New Orleans, a lot of places use okra as the "vegetable" in their bloody marys. I think that's the pickled kind, though.

'Smokra from Rick's Picks would be awesome in a Bloody Mary.

[nate1000]

I bought some okra yesterday, mostly because other than the fried variety a couple of times, I had never tried it. I sauteed some in a little oil and garlic and sprinkled on a little parmesan cheese. It wasn't bad, but I was curious if anyone had any other preparaion suggestions for it.

Perfect recipie:


Cajun okra bake:

Wash okra, carefully removing excess dirt on the outside.

remove top and bottom inch or so (these sections tend to be the toughest)

cut lengthwise in half, then lengthwise again into quarters.

Sautee over high heat (high enough to slightly brown in extra virgin olive oil with a clove of garlic (minced), salt and pepper.

mix in 1/2 cup breadcrumbs and 1/4 cup parmesean, asiago, or romano and 1 1/2 T cajun seasoning. - S&P again to taste, if needed.

Bake at 425 for 45 minutes or so.

Remove from oven, allow to cool for 15 minutes (helps the dish to "set") then throw the while thing, dish and all, into the garbage cause Okra f-ing sucks!

[TjM]

It's very brave of you to come out like this, especially since you have a wife and 2 kids.

Very Jim McGreevey like.

Don't listen to him Mikey he hates cheese

[joethebartender]

Boneless chicken breast, chorizzo or andue sausage, chicken broth (no salt).
1 Green and 1 red pepper. 1 onion, a stalk of celery. I can of crushed tomatoes. Sliced Okra.
Tobasco, Spicy V-8. Salt pepper and tyme.

Boil chicken in stock, reduce heat and simmer until very tender.

Remove chicken and reserve stock. Let chicken cool, then shred it

In a large pot, brown sausage over med-low heat.

Remove the sausage and put it with the chicken, leaving the rendered fat in the pan.
Add the oil to the fat (use more or less than the 3 T. depending on how much fat you have from the sausage. You need about 1/4 c. altogether.) Allow the oil/drippings to heat up over med-high setting.

Add flour and stir constantly until it becomes a medium brown color.
When it is brown, turn off the heat and quickly add the okra, onion, garlic, celery, and bell pepper.

Allow the sizzling to stop.Slowly pour in the stock, while stirring.

Add the tomatoes, V-8 juice, green onions, bay leaves, Worcestershire sauce, thyme, salt, cayenne, black and white peppers, and bring to a boil over high temperature setting.
Reduce heat and simmer 45 min

Add the chicken and sausage and allow to heat through.


Serve over rice.

add some shrimp to the gumbo in the last 10mins of cooking. The okra is a nice thickening agent as well as the dark flour roux.