Incidentally, properly prepared, okra is amazingly good for you. In addition to being high in fiber, it contains Vitamin C, folate, calcium and potassium. It also has excellent antioxidant properties.
So to preserve the mild flavor and texture and embracing the slime, here are my two favorite okra recipe pies.
Okra Salad
2 to 3 cups fresh young okra
1/2 cup Ponzu sauce
Blanche the whole okra and then cup into 1/2 inch long pieces. Toss with Ponzu sauce until coated and chill at least 30 minutes before serving.
Most people are skeptical about a salad this easy but everyone who tries it agrees that it is wonderful.
Oh yes, in case you don't know about Ponzu Sauce, it is a very versatile sauce based on Soy Sauce with citrus. Although I have made it from scratch, I prefer to buy it. You can get it in the Asian section of grocery stores, mine came from Walmart. I prefer Kikkoman but only because I think they produce a superior soy sauce and that is the main ingredient in Ponzu Sauce.
Here is a great recipe for grilled okra. Mark, my husband, developed it after Elissa described it to him
For four servings
1 pound fresh okra, rinsed but leave the stems on
Olive oil
Tabasco Seasoned Salt
Lemon juice (optional)
Put about 1 1/2 tablespoons of olive oil in a plastic bag and add the okra. Shake to coat.
On a medium hot grill, put the okra in a vegetable basket. Grill for about 5 minutes or until the okra is tender crisp with some grill marks. Salt with the Tabasco Salt
Serve hot. Sprinkle with lemon juice immediately before serving
Eat the whole okra save the stems. (You need something to hold onto.)
Mark has also used a high quality olive oil infused with chili oil and then grilled. You can use sea salt on them when finished. This also works very well.
No comments:
Post a Comment