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re: Have tons of Okra. What can I make?
Posted on 8/6/20 at 11:26 am to Zappas Stache
Posted on 8/6/20 at 11:26 am to Zappas Stache
quote:GTFO fried okra is great.
I prefer sauted over frying
i wish i had some
0
Posted on 8/6/20 at 11:33 am to AtlantaLSUfan
Certainly not pig food because even a hog won't eat that vile weed.
Posted on 8/6/20 at 1:41 pm to AtlantaLSUfan
Boil ’em, Fry ’em, Stick ’em in a Stew...
Posted on 8/6/20 at 2:48 pm to LouisianaLady
quote:
They're great sliced lengthwise and roasted until crispy in the oven, with salt and pepper
I do this but saute them. Olive oil and saute over medium heat for about 6-7 minutes. Add salt and pepper and then sesame seeds with about 2-3 minutes left so they'll toast up a little bit. You can always add chili powder or something like that to spice them up(or hot sauce on them when done). I don't like to overcook them as I like a little bit of bite to em.
Posted on 8/6/20 at 2:53 pm to AtlantaLSUfan
quote:
What can I make?
...your garbage can heavier.
Posted on 8/11/20 at 10:26 am to Zappas Stache
quote:
prefer sauted over frying
This has been the winner for me so far. I’m never deep frying again, just unbattered in a pan with oil is awesome. Thanks everyone for the suggestions, we tried almost everything.
Posted on 8/11/20 at 1:24 pm to AtlantaLSUfan
We smother ours down with rotel, sausage ,onion, seasoning etc and freeze it in qt bags. we usually put up 20 or sol bags and use it all year. It is great in many recipes.
Posted on 8/11/20 at 2:43 pm to AtlantaLSUfan
Blistered Okra
Cut okra lengthwise in half (don't cut it too far in advance. Work with 1/2-1lb at a time, depending on the size of your pan).
Get a pan rocket hot (I use my outdoor burner & a 18" carbon steel pan). You want to cook it on high heat to prevent the slime from developing.
Add oil & okra to pan (don't overcrowd pan you want a nice dark brown sear).
Toss 2-3 times throughout the cook to color okra on both sides.
Once sufficiently colored, add julianne onions and cook until soft.
Deglaze with white wine & reduce au sec.
Remove from heat & monte au burre, don't let the butter separate.
Adjust seasoning with salt & pepper. (You should be adding a little salt after the addition of each ingredient).
Alternatively, you can add whole cherry tomatoes when you add the onion & follow the same steps.
They should be cooked through but still posses a toothy texture. There should be minimal slime with a nice buttery pan sauce.
Cut okra lengthwise in half (don't cut it too far in advance. Work with 1/2-1lb at a time, depending on the size of your pan).
Get a pan rocket hot (I use my outdoor burner & a 18" carbon steel pan). You want to cook it on high heat to prevent the slime from developing.
Add oil & okra to pan (don't overcrowd pan you want a nice dark brown sear).
Toss 2-3 times throughout the cook to color okra on both sides.
Once sufficiently colored, add julianne onions and cook until soft.
Deglaze with white wine & reduce au sec.
Remove from heat & monte au burre, don't let the butter separate.
Adjust seasoning with salt & pepper. (You should be adding a little salt after the addition of each ingredient).
Alternatively, you can add whole cherry tomatoes when you add the onion & follow the same steps.
They should be cooked through but still posses a toothy texture. There should be minimal slime with a nice buttery pan sauce.
Posted on 8/11/20 at 3:00 pm to AtlantaLSUfan
If you have too much, hand it out to family, friends and neighbors and make some friends in the process.
I've given away a good bit of what I have harvested this summer after getting all I need in the freezer smothered down and pickled in quart jars.
I'll grill a lot of it, fry it and steam it as needed but I'm picking about 40 pods a day and really don't need all that now.
The plants will come out the garden in 3 weeks or so when I get ready for my fall/winter garden.
I've given away a good bit of what I have harvested this summer after getting all I need in the freezer smothered down and pickled in quart jars.
I'll grill a lot of it, fry it and steam it as needed but I'm picking about 40 pods a day and really don't need all that now.
The plants will come out the garden in 3 weeks or so when I get ready for my fall/winter garden.
Posted on 8/11/20 at 3:31 pm to AtlantaLSUfan
Fried okra covered in pepper jelly
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Posted on 8/11/20 at 8:41 pm to AtlantaLSUfan
Dehydrated okra with sea salt. Nothing better.
Posted on 8/16/20 at 10:08 pm to gumbo2176
quote:
I've given away a good bit of what I have harvested this summer after getting all I need in the freezer smothered down and pickled in quart jars
Seems like it may be pretty easy to grow. Free unlimited okra sounds like a dream.
This post was edited on 8/16/20 at 10:09 pm
Posted on 8/16/20 at 10:09 pm to BigDropper
quote:
Blistered Okra Cut okra lengthwise in half (don't cut it too far in advance. Work with 1/2-1lb at a time, depending on the size of your pan). Get a pan rocket hot (I use my outdoor burner & a 18" carbon steel pan). You want to cook it on high heat to prevent the slime from developing. Add oil & okra to pan (don't overcrowd pan you want a nice dark brown sear). Toss 2-3 times throughout the cook to color okra on both sides. Once sufficiently colored, add julianne onions and cook until soft. Deglaze with white wine & reduce au sec
I’m a long way from your level. This sounds amazing! I just oiled a pan and threw in Tony Cacherie’s when they started to look cooked through. Still, sautéing was so good I will never deep fry them again.
This post was edited on 8/17/20 at 4:28 am
Posted on 8/16/20 at 11:04 pm to AtlantaLSUfan
quote:
Seems like it may be pretty easy to grow. Free unlimited okra sounds like a dream.
Okra is one of the easiest things to grow that I have in my garden. It is heat and drought tolerant so almost impossible to die in the summer months. Their root system is incredible and can tap into water well below the surface.
I probably average about 5 pods of okra per plant per week and I have around 45 plants in the garden right now.
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