Archive for ‘Okra’

July 16, 2012

Monday Grill | My Favorite Okra

I came back from Georgia filled with Southern inspiration and several bagfuls of southern produce.  The okra purchased at a farmer’s market just before we left was my favorite.  And when I came home I was determined to try and remake it in a way that I found I loved.  In Athens, we were lucky enough to have a superb dinner at Five and Ten.  It was there I had some of the best okra I’d ever eaten.  It was very simply perfectly seasoned then lightly charred in – most likely – a cast iron skillet.

Fast forward to a night that I have almost no energy to cook and even less to clean the kitchen after dinner.

Enter this super-summery dinner that’s cooked entirely outside and takes no more than about 10 minutes to prep in the kitchen.  Tonight’s easy meal was chicken thighs (bone in, skin on please) rubbed with this quick spice mixture and left to marinate, and a ton of peak-season summer produce and a ton of flavor.  But the star is the okra.

I know, you might have a thing with okra, right?  Or you only eat it fried?  Or in gumbo?  Or perhaps, you just avoid it altogether.  I challenge you to give this quick cooking method a try, it leaves all that incredible fresh okra taste with almost none of the things you might not like about okra (ahem, the slime).  The trick is a high heat and, to begin with, a completely dry pan.

Favorite Athens Okra and Vegetables, serves two

15 small to medium sized okra pods, trimmed of the stem and halved on a deep diagonal

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September 23, 2011

Lowcountry Crush | Shrimp and Okra Pilau

My friends and I have been kind of fawning over Sean Brock, chef and owner of Husk and McCrady’s in Charleston, South Carolina.  Add to that that he was a James Beard Award winner in 2010.  And Bon Appetit named Husk best new restaurant this year.  Sean lives and breathes local.  And he’s just so cute.

And he loves pugs.

I am smitten.

I was so happy to see that he was featured in September’s Southern Living and that he gave up some great recipes.  I made his Lowcountry Shrimp-and-Okra Pilau for dinner tonight.  Fabulousness in a bowl, really.  Plus, Cherub’s first experience with okra was a successful one thanks to this recipe.  I used some local Schmidt’s Bahama Mama smoked sausage as well as the okra I picked up at the Worthington Farmer’s Market.  Don’t be afraid.  Okra is delicious, even when unadorned and not fried.

While you do simmer this dish for about 30 minutes in the middle, you can use that time to clean up the kitchen.  Because who has time to cook?  You do.

Wine pairing: Chateau Bonnet 2009 Sauvignon Blanc – Semillon – Muscadelle.

Playlist included Police Dog Blues, by Hugh Laurie.

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