What are your favorite okra recipes?!
It's summer and I LOVE okra!!!
Thanks!.!.!.Www@FoodAQ@Com
Thanks!.!.!.Www@FoodAQ@Com
Answers:
Cut okra and bread it with flour and cornmeal!. Season and fry until brown!. Yum!Www@FoodAQ@Com
Okra & Tomatoes
4 slices bacon, diced into small pieces
1 small onion, peeled and chopped
2 cloves garlic, minced
2 (15-ounce) cans diced tomatoes
1 tablespoon chicken base
1 tablespoon sugar
2 cups fresh okra, cut into 1-inch pieces (may use frozen, if fresh not available)
Fresh ground black pepper
Cook bacon slightly!. Saute onion and garlic with bacon until tender!. Add tomatoes, chicken base, sugar and pepper!. Stir well and let simmer for about 20 minutes!. Adjust seasoning if needed!. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces!. Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra!.)
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Kay’s Okra Fry Bread
1 cup cornmeal
1 cup self-rising flour
2 teaspoons salt
2? cups water
1 (16-oz) bag whole okra, sliced into ?” rounds
? cup chopped Vidalia onions
1 tablespoon clarified butter, plus more as needed
In a large bowl, whisk together cornmeal, flour and salt!. Whisk in water to make a thin batter!. Stir in okra and onions!.
Over medium heat, add clarified butter to a cast iron skillet!. Use a small ladle to pour batter onto skillet!. Pan should be hot enough to make batter sizzle!. Cook until underside is browned, about 3 to 4 minutes, then flip and brown on the other side!. Repeat with additional batter, adding more butter as necessary!.Www@FoodAQ@Com
4 slices bacon, diced into small pieces
1 small onion, peeled and chopped
2 cloves garlic, minced
2 (15-ounce) cans diced tomatoes
1 tablespoon chicken base
1 tablespoon sugar
2 cups fresh okra, cut into 1-inch pieces (may use frozen, if fresh not available)
Fresh ground black pepper
Cook bacon slightly!. Saute onion and garlic with bacon until tender!. Add tomatoes, chicken base, sugar and pepper!. Stir well and let simmer for about 20 minutes!. Adjust seasoning if needed!. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces!. Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra!.)
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Kay’s Okra Fry Bread
1 cup cornmeal
1 cup self-rising flour
2 teaspoons salt
2? cups water
1 (16-oz) bag whole okra, sliced into ?” rounds
? cup chopped Vidalia onions
1 tablespoon clarified butter, plus more as needed
In a large bowl, whisk together cornmeal, flour and salt!. Whisk in water to make a thin batter!. Stir in okra and onions!.
Over medium heat, add clarified butter to a cast iron skillet!. Use a small ladle to pour batter onto skillet!. Pan should be hot enough to make batter sizzle!. Cook until underside is browned, about 3 to 4 minutes, then flip and brown on the other side!. Repeat with additional batter, adding more butter as necessary!.Www@FoodAQ@Com
http://search!.foodnetwork!.com/food/recip!.!.!.
There's a whole list of okra recipes from Foodnetwork!.com
I just love gumbo and you usually but okra in gumbo!. I would make lots of that!. Especially seafood gumbo!. Mmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!!!!!Www@FoodAQ@Com
There's a whole list of okra recipes from Foodnetwork!.com
I just love gumbo and you usually but okra in gumbo!. I would make lots of that!. Especially seafood gumbo!. Mmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!!!!!Www@FoodAQ@Com
Oooer, me too!! I like to slice 'em crossways, sprinkle 'em with salt and cayenne pepper, et 'em set a few minutes, then lightly dust 'em in fine corn meal and fry 'em!.
Some gumbo is mighty fineas well, particularly with a goodly shaking of file on top!. I just went a harvested some sassafrass leaves oer the weekend an dhave them hanging int he attic to dry so's I can make a new batch of file!. Yummers!.Www@FoodAQ@Com
Some gumbo is mighty fineas well, particularly with a goodly shaking of file on top!. I just went a harvested some sassafrass leaves oer the weekend an dhave them hanging int he attic to dry so's I can make a new batch of file!. Yummers!.Www@FoodAQ@Com
Fried Okra with a Tomato Marmalade
1/2 cup buttermilk
4 tablespoons hot sauce
2 eggs
32 okra pods, washed and cut in 1/2 lengthwise
Salt
1 cup all-purpose flour
1/2 cup cornmeal
Essence, recipe follows
Vegetable oil, for frying
1 recipe Tomato Marmalade, recipe follows
In a mixing bowl, combine the buttermilk, hot sauce and eggs!. Mix well!. Add the okra and season with the salt and turn to coat evenly, and let sit for 30 minutes!. In another mixing bowl, combine the flour and corn meal!. Mix well and season with the Essence!.
Heat the oil in a large skillet to 360 degrees F!.
Dredge each piece of okra in the seasoned flour coating completely!. Fry the okra in batches for about 2 to 3 minutes, turning once to evenly brown!. Remove the cooked okra, and drain on a paper-lined sheet pan!. Sprinkle some Essence over the cooked okra!. Continue to cook the okra in batches until all the okra is cooked!. Serve while hot with the Tomato Marmalade!.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.
Yield: 2/3 cup
Tomato Marmalade:
1 tablespoon olive oil
1 tablespoon minced garlic
1 cup julienned yellow onion
6 large Italian Roma tomatoes, quartered
1 tablespoon tomato paste
1/2 cup brown sugar
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon orange zest
1/2 to 1 cup fresh orange juice, from 1 to 2 oranges
1/4 teaspoon ground cloves
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cinnamon
1 bay leaf
Salt and fresh ground black pepper
In a saute pan, heat the olive over medium high heat oil!. When the oil is hot, add the garlic and onions and saute until the onions are translucent and the garlic is fragrant, about 3 minutes!. Add the tomatoes and tomato paste to the pan and cook for an additional 15 to 20 minutes, or until most of the moisture has been cooked out of the tomatoes!. Add the remaining ingredients and cook until the liquid is reduced by 2/3, about 10 to 12 minutes!. Remove the bay leaves and serve the marmalade in a heat-proof container either warm or room temperature!.
Yield: a generous 2 cups
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 6 to 8 servings
Fried Okra with Shrimp (Mozambique)
2 quarts vegetable oil, for frying
2 pounds okra, both ends trimmed and halved lengthwise
2 teaspoons salt
4 tablespoons olive oil
2 pounds peeled and deveined large shrimp (size 21 to 25 count)
2 tablespoons Essence, recipe follows
1 cup finely chopped onion
1 tablespoon minced garlic
2 cups tomatoes, peeled, seeded and chopped
1/4 cup Piri Piri, recipe follows
3/4 cup reduced shrimp stock
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh cilantro leaves
Place the vegetable oil in a large 6 to 8 quart stockpot and heat to 360 degrees F!.
Fry the okra in half pound batches for 1 1/2 to 2 minutes and drain on a paper-lined sheet pan!. Sprinkle with salt and allow to cool while you continue to fry the remaining okra!.
Once all of the okra has been fried, heat a large saute pan over medium-high heat!. Add the olive oil to the pan!. Season the shrimp with the Essence and add half of the shrimp to the hot pan!. Sear the shrimp for 3 minutes, turning halfway through the cook time!. Transfer the shrimp to a platter and repeat with the remaining shrimp!. Once the shrimp are all seared, add the onion to the pan and cook, stirring occasionally, until wilted and translucent, 3 to 4 minutes!. Add the garlic to the pan and cook for 30 seconds!. Add the tomatoes, Piri Piri, 1 teaspoon of salt and the shrimp stock!. Return the shrimp and okra to the pan and cover!. Continue to cook the shrimp and okra until the shrimp are curled and pink, and the okra is soft and tender, about 5 minutes!. Remove the cover from the pan and add the parsley and cilantro, stir to blend, and serve over steamed white rice!.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.
Yield: 2/3 cup
Piri Piri:
1 tablespoon, plus 1/2 cup olive oil
5 cloves garlic, smashed
4 cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers)
1/4 cup fresh squeezed lemon juice
1/2 teaspoon salt
Heat a small saute pan over medium-high heat!. Add 1 tablespoon of the olive oil to the pan!. Once the oil is hot, add the garlic and peppers to the pan!. Saute, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes!. Add the lemon juice to the pan, and remove from the heat!.
Place the contents of the saute pan in a blender and add the salt!. Puree the peppers and garlic in the blender until mostly smooth!. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender!. Let cool before using, and store refrigerated in an airtight container!.
Yield: 3/4 cup
Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: 6 to 8 servings
Cajun Fried Okra
6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons House Seasoning, recipe follows
1/4 teaspoon Cajun spice
2 pounds fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk
Creamy Chili Sauce, recipe follows
Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F!. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil!.)
In a medium bowl, combine cornmeal, flour, House Seasoning, and Cajun spice!. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well!. Carefully add okra to the hot oil and cook until golden brown!. (It may be necessary to fry the okra in batches!.) Remove from oil, drain on paper towels, and then serve immediately!.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months!.
Creamy Chili Sauce:
1 cup mayonnaise
3 tablespoons Thai sweet chili sauce
1 tablespoon garlic chili pepper sauce
1/8 teaspoon ground red pepper
In a small bowl, combine all ingredients, stirring well!. Cover and chill!.
Yield: 1 1/4 cups
Recipe Summary
Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 6 to 10 servings
hope this helps you!. good luck!.
10 months ago
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by secretke!.!.!. Member since:
January 05, 2007
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15 to 20 tender okra pods, 3 inches long
Olive Oil
Cajun Seasoning
Place okra on a metal or wooden skewer through the side at the center of the pod!. Brush with Olive Oil!. Sprinkle on Cajun Seasoning!.
Grill on charcoal or gas grill for 2 to 3 minutes then turn over and grill until turning brown!.
Serve and eat while still warm!.
Ingredients
1 (one) pound fresh Okra
One large, or two medium onions
1 (one) potato, peeled
6 tablespoons cooking oil
1 hot green pepper (remove stem, slit lengthwise)
1/2 (half) teaspoon salt
1/2 (half) teaspoon turmeric powder
Wash okra, remove stems, cut lengthwise (about 4 pieces for each pod), then dry thoroughly on paper towels!.
Slice onion thinly then separate into long pieces!. Cut potatoes into cubes, about 1/2" (half inch) on side!.
In large frying pan, heat oil on medium heat!. Add onions and potatoes and stir until lightly browned!. Add salt, turmeric and then the Okra pieces, plus the hot pepper!. Cook uncovered!.
Stir occasionally until done (approx!. 20 minutes)!. Serves four!.
Take a medium size casserole dish, spray with pam spray!. Layer a layer of fresh or frozen okra, add in order, layer of chopped onion, chopped bell pepper, can of relleno tomatoes with green chilies, cheddar chesse, layer of okra, layer of onion, layer of green pepper, can of stewed tomatoes, monterey jack grated cheese, stuff 4 slices of bacon around edges of dish to season, salt and pepper!.
Preheat oven to 375 degs!. (F)!. Bake for 45 to 60 minutes, or until the pepper and onion are tender!.
Only make one layer if you have a small family!. The two layers work fine for a larger dish to take to family and church gatherings!. You can make this hotter by adding a little tobasco!. It isWww@FoodAQ@Com
1/2 cup buttermilk
4 tablespoons hot sauce
2 eggs
32 okra pods, washed and cut in 1/2 lengthwise
Salt
1 cup all-purpose flour
1/2 cup cornmeal
Essence, recipe follows
Vegetable oil, for frying
1 recipe Tomato Marmalade, recipe follows
In a mixing bowl, combine the buttermilk, hot sauce and eggs!. Mix well!. Add the okra and season with the salt and turn to coat evenly, and let sit for 30 minutes!. In another mixing bowl, combine the flour and corn meal!. Mix well and season with the Essence!.
Heat the oil in a large skillet to 360 degrees F!.
Dredge each piece of okra in the seasoned flour coating completely!. Fry the okra in batches for about 2 to 3 minutes, turning once to evenly brown!. Remove the cooked okra, and drain on a paper-lined sheet pan!. Sprinkle some Essence over the cooked okra!. Continue to cook the okra in batches until all the okra is cooked!. Serve while hot with the Tomato Marmalade!.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.
Yield: 2/3 cup
Tomato Marmalade:
1 tablespoon olive oil
1 tablespoon minced garlic
1 cup julienned yellow onion
6 large Italian Roma tomatoes, quartered
1 tablespoon tomato paste
1/2 cup brown sugar
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon orange zest
1/2 to 1 cup fresh orange juice, from 1 to 2 oranges
1/4 teaspoon ground cloves
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cinnamon
1 bay leaf
Salt and fresh ground black pepper
In a saute pan, heat the olive over medium high heat oil!. When the oil is hot, add the garlic and onions and saute until the onions are translucent and the garlic is fragrant, about 3 minutes!. Add the tomatoes and tomato paste to the pan and cook for an additional 15 to 20 minutes, or until most of the moisture has been cooked out of the tomatoes!. Add the remaining ingredients and cook until the liquid is reduced by 2/3, about 10 to 12 minutes!. Remove the bay leaves and serve the marmalade in a heat-proof container either warm or room temperature!.
Yield: a generous 2 cups
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 6 to 8 servings
Fried Okra with Shrimp (Mozambique)
2 quarts vegetable oil, for frying
2 pounds okra, both ends trimmed and halved lengthwise
2 teaspoons salt
4 tablespoons olive oil
2 pounds peeled and deveined large shrimp (size 21 to 25 count)
2 tablespoons Essence, recipe follows
1 cup finely chopped onion
1 tablespoon minced garlic
2 cups tomatoes, peeled, seeded and chopped
1/4 cup Piri Piri, recipe follows
3/4 cup reduced shrimp stock
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh cilantro leaves
Place the vegetable oil in a large 6 to 8 quart stockpot and heat to 360 degrees F!.
Fry the okra in half pound batches for 1 1/2 to 2 minutes and drain on a paper-lined sheet pan!. Sprinkle with salt and allow to cool while you continue to fry the remaining okra!.
Once all of the okra has been fried, heat a large saute pan over medium-high heat!. Add the olive oil to the pan!. Season the shrimp with the Essence and add half of the shrimp to the hot pan!. Sear the shrimp for 3 minutes, turning halfway through the cook time!. Transfer the shrimp to a platter and repeat with the remaining shrimp!. Once the shrimp are all seared, add the onion to the pan and cook, stirring occasionally, until wilted and translucent, 3 to 4 minutes!. Add the garlic to the pan and cook for 30 seconds!. Add the tomatoes, Piri Piri, 1 teaspoon of salt and the shrimp stock!. Return the shrimp and okra to the pan and cover!. Continue to cook the shrimp and okra until the shrimp are curled and pink, and the okra is soft and tender, about 5 minutes!. Remove the cover from the pan and add the parsley and cilantro, stir to blend, and serve over steamed white rice!.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.
Yield: 2/3 cup
Piri Piri:
1 tablespoon, plus 1/2 cup olive oil
5 cloves garlic, smashed
4 cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers)
1/4 cup fresh squeezed lemon juice
1/2 teaspoon salt
Heat a small saute pan over medium-high heat!. Add 1 tablespoon of the olive oil to the pan!. Once the oil is hot, add the garlic and peppers to the pan!. Saute, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes!. Add the lemon juice to the pan, and remove from the heat!.
Place the contents of the saute pan in a blender and add the salt!. Puree the peppers and garlic in the blender until mostly smooth!. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender!. Let cool before using, and store refrigerated in an airtight container!.
Yield: 3/4 cup
Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: 6 to 8 servings
Cajun Fried Okra
6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons House Seasoning, recipe follows
1/4 teaspoon Cajun spice
2 pounds fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk
Creamy Chili Sauce, recipe follows
Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F!. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil!.)
In a medium bowl, combine cornmeal, flour, House Seasoning, and Cajun spice!. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well!. Carefully add okra to the hot oil and cook until golden brown!. (It may be necessary to fry the okra in batches!.) Remove from oil, drain on paper towels, and then serve immediately!.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months!.
Creamy Chili Sauce:
1 cup mayonnaise
3 tablespoons Thai sweet chili sauce
1 tablespoon garlic chili pepper sauce
1/8 teaspoon ground red pepper
In a small bowl, combine all ingredients, stirring well!. Cover and chill!.
Yield: 1 1/4 cups
Recipe Summary
Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 6 to 10 servings
hope this helps you!. good luck!.
10 months ago
Report It
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0 stars - mark this as Interesting! Who found this interesting!?
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Other Answers (11) Show: All Answers Oldest to Newest Newest to Oldest Rated Highest to Lowest
by secretke!.!.!. Member since:
January 05, 2007
Total points:
13008 (Level 6)
Add to My Contacts
Block User
15 to 20 tender okra pods, 3 inches long
Olive Oil
Cajun Seasoning
Place okra on a metal or wooden skewer through the side at the center of the pod!. Brush with Olive Oil!. Sprinkle on Cajun Seasoning!.
Grill on charcoal or gas grill for 2 to 3 minutes then turn over and grill until turning brown!.
Serve and eat while still warm!.
Ingredients
1 (one) pound fresh Okra
One large, or two medium onions
1 (one) potato, peeled
6 tablespoons cooking oil
1 hot green pepper (remove stem, slit lengthwise)
1/2 (half) teaspoon salt
1/2 (half) teaspoon turmeric powder
Wash okra, remove stems, cut lengthwise (about 4 pieces for each pod), then dry thoroughly on paper towels!.
Slice onion thinly then separate into long pieces!. Cut potatoes into cubes, about 1/2" (half inch) on side!.
In large frying pan, heat oil on medium heat!. Add onions and potatoes and stir until lightly browned!. Add salt, turmeric and then the Okra pieces, plus the hot pepper!. Cook uncovered!.
Stir occasionally until done (approx!. 20 minutes)!. Serves four!.
Take a medium size casserole dish, spray with pam spray!. Layer a layer of fresh or frozen okra, add in order, layer of chopped onion, chopped bell pepper, can of relleno tomatoes with green chilies, cheddar chesse, layer of okra, layer of onion, layer of green pepper, can of stewed tomatoes, monterey jack grated cheese, stuff 4 slices of bacon around edges of dish to season, salt and pepper!.
Preheat oven to 375 degs!. (F)!. Bake for 45 to 60 minutes, or until the pepper and onion are tender!.
Only make one layer if you have a small family!. The two layers work fine for a larger dish to take to family and church gatherings!. You can make this hotter by adding a little tobasco!. It isWww@FoodAQ@Com