They actually had fresh okra that didnt look three weeks old at the store the other day. I had bacon for breakfast, so I trimmed the stem ends of the whole okra pods a little and tossed them in the skillet with the bacon fat. Not much: I buy the leanest bacon I can. I added the cloves from a whole head of garlic, also whole, cuz I like them that way and Im lazy; a small amount of Montreal steak spice in lieu of salt and pepper. In a minute, when the okras a little browner, Ill add a tin of diced tomatoes and a chipotle, and thatll be a couple of days of vegetables. If I was cooking them in olive oil Ida done Middle East instead -- used the okra, garlic and tomatoes, added a little cumin and coriander, maybe some turmeric; then at the end sprinkled chopped fresh cilantro over and put lemon wedges on the side. Sometimes, in the Middle East they add dried apricots to that. Bamiyaah, I think its called. Either way, with sauteing it first and cooking in the slightly acid tomatoes, and NOT getting the okra wet, there are no strings attached. Yum.
Posted on: Mon, 07 Jul 2014 01:10:35 +0000
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