Mix your cornmeal and salt well in a gallon sized Ziploc bag.
Add okra, about 1 1/2 cups at a time.
Close bag and shake to cover okra completely with cornmeal mixture.
Fry in a cast iron skillet in vegetable or corn oil (I like corn oil best) until okra floats and turns a light brown.
Watch this carefully as once it begins to brown, it does so very quickly.
Repeat process until all okra is fried.
Wash okra thoroughly in cold water.
Drain off water.
Do not cut the caps off the okra.
(This prevents the vegetable from falling apart in the cooking.)
Cover the okra with water in a small saucepan.
Add the baking soda and salt.
Cook for 20 to 25 minutes until okra is tender
Preheat grill for medium heat and lightly oil the grate. Prepare a grill basket with cooking spray.
Trim stem ends of okra close to the top without piercing the pods; put into a large bowl.
Drizzle canola oil over okra pods. Season okra with garlic powder, salt, and pepper; toss to coat. Spread okra into the prepared grill basket.
Cook on preheated grill, turning frequently, until tender and browned in spots, 4 to 6 minutes.
Wash, drain and cut okra in 3/4-inch pieces, discarding end pieces.
Wet okra in buttermilk covering each piece.
Toss okra in meal until each piece is coated.
Drop in hot oil deep enough to float okra.
Cook on medium heat until brown.
Drain on paper towel and sprinkle with salt.
Place okra in a sause pan and cover with water, and add lemon juice.
Add salt and pepper to taste.
Bring to boil.
Simmer for 8-10 minutes.
No longer!
The taste is great!
Not mushy, but not crisp at all.
I used the frozen, cut okra.
The lemon juice adds a wonderful kick to the taste.
Cut and wash okra as desired.
Place salt pork in 1-quart container or pan.
Add 2 cups of water.
Add seasoning salt and bring to boil.
Add okra.
Turn temperature to low and add pepper. Cook for 20 to 30 minutes.
Add butter.
Turn off heat, should simmer in its own liquid.
Makes 8 to 10 servings.
n high heat.
Add Okra and let it cook until
Wash okra.
Remove tops, leaving on part of pod to keep juices inside.
Cover with water.
Add salt and bacon drippings.
Boil until all water is gone.
Boil cleaned and sliced okra until tender in salted water. Drain.
Add butter and let boil for 1 minute.
Put in serving dish.
Add salt and pepper to taste.
Wash okra.
Place in saucepan.
Cover with water; add vinegar and bacon grease.
Boil until tender.
Drain.
ook about 5 minutes. Add okra and cook, stirring, about 5
-----Gumbo--------.
Follow recipe on gumbo base container to
rying pan. Add tomatoes, onions, okra and garlic. Fry until onions
Okra must be cooked so that
nd stock ready for the recipe.
Cut just the tip
Cook first 4 ingredients until tender.
Heat iron skillet with tablespoon oil.
Add okra mixture and potatoes.
Stir and cook until lightly browned.
Serves 6 to 8.
Ingredients may be adjusted and amounts of potato or okra may vary.
This recipe may also be used with squash rather than okra.
bs oil and saute the okra about 1/2 hour. Set
cup of water. Add okra and tomatoes. Cook slowly, adding
n spice grinder. The Saveur recipe calls for 1/2 teaspoon
tems, and dry.
Sprinkle okra with oil and place under