1/2 cup of cornmeal
1/4 cup of all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
4 cups of tender okra
bacon drippings
Combine dry ingredients in a paper or plastic bag and mix well. Rinse okra and cut into 3/4 inch slices. Shake in a bag to coat with dry ingredients. Heat drippings in skillet and fry okra turning often until browned. Makes about 6 servings.
Okra with Corn
1 pound of fresh okra, small, even sized pods or 1 pound of frozen okra, sliced
1 medium onion, chopped
1 large tomato, chopped
1 cup of frozen corn
1/8 teaspoon of red pepper
1 teaspoon of salt
If you are using fresh okra, remove the tips and ends of the okra pods. Cut the okra into 1/2 inch thin slices. Place the okra, chopped onion and tomato, the corn and the water in a saucepan. Stir the vegetables together. Turn the heat to medium and cook vegetables for 10 minutes, stirring occasionally. Mix in the red pepper and salt. Serve hot. Makes 6 servings.
Log Cabin Okra Gumbo
1/2 cup of bacon ends
1/2 cup of finely diced onions
8 cups of sliced okra
2 16 ounce cans tomatoes
1 cup of water
In large skillet, fry bacon until crisp. Add onions and okra. Cook until okra is seared, stirring often. Add tomatoes and water, salt and pepper to taste. Bring to a boil, let simmer approximately 20 minutes until okra is tender. Makes 12 servings.
Cocktail Okra
2 pounds fresh tender okra pods
5 hot red/green peppers
5 cloves garlic, peeled
1 quart distilled vinegar
1/2 cup water
6 tablespoons pickling salt
1 tablespoon celery seed
1 tablespoon mustard seed
Wash okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints.
Okra Italiano
1 onion, chopped
1 clove garlic, sliced
4 large tomatoes, coarsely chopped
1 pound okra, cut into 1/2 inch thick rounds
1/2 cup white wine
1 bay leaf
1 teaspoon oregano
pinch sea salt
black pepper
6 cups cooked, hot rice
2 tablespoons fresh parsley, chopped
2 tablespoons ripe olives, sliced
Combine onion, garlic, tomatoes, okra and wine in a large skillet and bring to a boil. Add bay leaf and oregano. Lower heat, cover and simmer for 20 minutes, stirring occasionally. Season with salt and pepper and ladle over rice. Garnish with parsley and olives.
Sweet and Sour Okra
14 ounces young okra, trimmed and cut into 2 inch lengths
7 garlic cloves
1 dried red chili
7 tablespoons water
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon turmeric
4 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon salt
1 teaspoon sugar
4 teaspoons lemon juice
Blend the garlic, chili and 3 tablespoons water into a paste and empty into a bowl. Stir in the ground cumin, coriander and turmeric. Mix. Heat oil in a large skillet over medium heat until hot.Add the cumin seeds and let them sizzle for a few seconds. Slightly reduce the heat and pour in the spice paste. Stir fry for 1 minute. Add the okra, salt, sugar and lemon juice along with remaining water. Bring to a gentle simmer. Cover tightly and cook over a low heat for 10 minutes.
Okra Gumbo
1/3 cup oil
6 cups fresh or frozen okra, sliced 1/2 inch thick
2 onions, diced
2 medium bell peppers, diced
1 cup celery, diced
4 cloves garlic, minced fine
2 fresh tomatoes, diced large
1/4 cup flour
2 8 ounce cans tomato sauce
1 1/2 cups of cooked, cubed chicken
5 hot links, diced
1 teaspoon chicken bouillon
6 cups water
dash of black pepper, paprika, chili powder and salt to taste
Saute fresh okra in oil, stirring frequently. If you use frozen okra place in pan without oil and let cook for approximately 5 minutes and remove any excess water and then add oil and saute until okra is not rubbery. In stockpot add onions, bell pepper, celery and garlic; saute for about 8 to 10 minutes. Add 2 cups water, tomatoes and chicken chunks. Let cook for 5 minutes. Remove from heat and add tomato sauce, links, okra, seasoning and an additional 4 cups of water. Let simmer on low heat for 30 to 45 minutes.
Creole Okra
2 pounds fresh okra
3 tablespoons oil
1 medium onion, chopped in wedges
2 large cloves garlic, finely minced
2 medium tomatoes cut in wedges
2 potatoes, peeled and cut in wedges
1/2 teaspoon cayenne
1 teaspoon cumin powder
1/2 teaspoon sugar
Wash okra. Cut off stems and tips. Cut remaining okra into 2 or 3 pieces. In a saucepan, heat oil, then fry onion and garlic on low heat. Add the remaining ingredients, stirring gently for 5 minutes. Okra will appear sticky; don't worry this will disappear as it cooks. Cover pan and cook on low heat for 20 minutes, stirring occasionally. Dish is ready to serve, when the potato is cooked.
Shrimp and Okra Gumbo
3 tablespoons vegetable oil
3 tablespoons flour
1 large onion, chopped
1 cup chopped celery
5 or 6 cloves garlic, chopped
1 cup of chopped green pepper
1 can of tomato sauce
1 can Rotel tomatoes
1 pound fresh sliced okra or 2 boxes of frozen sliced okra
2 pounds of fresh shrimp
2 to 3 cups water
salt and pepper to taste
1 teaspoon sugar
1 tablespoon chopped parsley
1 bay leaf
For seafood gumbo, add to the above:
1 small can of crab meat or 3 fresh gumbo crabs
1 jar oysters
Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear. Add tomato sauce. Stir until it gets crumbly or dry. Fry okra in another skillet until it is no longer sticky or stringy. Add tomatoes and fried okra. Cook slowly, adding 2 to 3 cups of water, a little at a time. Season with salt and pepper to taste. Stir in one teaspoon of sugar. Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary. Add the shrimp and the bay leaf and if desired, the oysters and crab meat. Cook another 30 minutes to an hour, adding seasoning to taste. Serve over boiled or steamed rice.
Texas Fried Okra
1 pound okra
cornmeal
lard
salt and pepper
Wash okra, cut off stems and cut diagonally into 1/4 inch slices. Sprinkle with salt and pepper, then dredge in cornmeal, tossing and turning the okra in the meal until thoroughly coated. Heat 1/4 inch lard in a heavy skillet, the size depending on the quantity of okra. Add okra and fry over moderate heat. When the pieces on the bottom are brown, turn with a spatula so the rest can brown evenly. When done, skim out with perforated spatula. Drain on paper towel before serving.
Seafood Gumbo
1 tablespoon butter
2 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
3 pounds chicken thighs
3 cups chopped onions
2 green bell peppers, diced
3 tablespoons chopped garlic
4 cups chopped okra
2 quarts chicken broth
1 tablespoon chopped herbs: fresh thyme, fresh sage
3 tablespoons chopped cilantro
1 teaspoon cayenne pepper
4 pounds of seafood; lobster, clams, crayfish tails, shrimp, scallops, white fish, sea bass
Combine the following in a 12 quart pot. Roux: Brown 2 tablespoons of flour and 1 stick of butter Season chicken with salt and pepper. Brown chicken thighs over high heat in olive oil. Saute onions and garlic over medium heat in olive oil until translucent, add okra and bell peppers. Saute for 5 minutes stirring constantly. Add chicken and roux to the onion and okra mixture, add chicken stock, seasonings and let simmer for an hour. 20 minutes before serving, add seafood and let the gumbo simmer for 20 minutes. Serve in a bowl with a side of rice. Serves 10 to 15.
Okra
1 pound packet frozen okra
4 to 5 tablespoons oil
2 tablespoons mustard
1 tablespoon unroasted curry powder
1 tablespoon turmeric
1 onion
1 green pepper
pinch cinnamon
salt to taste
1 tablespoon sugar
1 tablespoon lime juice
Dice onions green pepper. Thaw okra and dry with paper towels. Add oil to a pan on medium heat. Fry the okra until golden brown. Add mustard, turmeric, curry powder, onion, green pepper, cinnamon, salt and sugar and cook for 3 minutes. Remove from heat and add lime juice.
Okra and Black Eye Pea Saute
1/4 pound strip bacon, cut into 1/4 inch pieces
1 cup yellow onion, diced
1 1/2 tablespoons garlic, chopped
3 cups fresh okra, cut into rounds
2 cups fresh corn kernels
2 fresh small red hot chiles, chopped
2 16 ounce cans black eyed peas
1 cup green onion, diced
oven dried cherry tomatoes, recipe follows
salt and pepper to taste
freshly chopped parsley and Italian parsley leaves, for garnish
In a large saute pan, cook bacon until fat is rendered. Remove bacon with slotted spoon and set aside. Saute yellow onion and garlic in bacon drippings until soft. Add okra, corn and chile pepper and cook until tender, about 10 minutes. Add black eyed peas, green onion and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon.
Oven Dried Tomatoes:
2 cups cherry tomatoes, halved
salt and freshly ground black pepper
sprinkle brown sugar
6 or 7 thyme sprigs
Preheat oven to 250F. Place the cut cherry tomatoes on a sheet pan, cut side up. Season with salt, pepper, brown sugar and sprigs of thyme. Dry in the oven for 4 to 6 hours. Check periodically to make sure they don't burn.
Okra And Ham Pilaf
4 slices bacon, chopped
2 medium onions, chopped
1 green pepper, chopped
1 cup thinly sliced okra
1 clove garlic, chopped
8 to 12 ounces chopped ham
1 14 ounce can tomatoes, chopped
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 cup long grain rice, uncooked
2 cups water
Render bacon in a Dutch oven until brown but not crisp. Stir in onion, pepper and okra and saute until wilted. Add garlic and ham and continue cooking for 5 more minutes. Add tomatoes, thyme, cayenne, rice and water. Bring to a boil over high heat, then cover and simmer for about 30 minutes or until rice is tender.
Okra with Corn and Tomatoes
3 cups very cold water
1 tablespoon fresh lemon juice
1/2 cup minced onions
1/2 teaspoon minced garlic
3 tablespoons bacon drippings
1 1/2 cups sliced okra
2 cups corn, cut from cob, or frozen, thawed and drained
1 cup fresh tomatoes, peeled, seeded, chopped
salt and freshly ground black pepper to taste
Combine water and lemon juice. Soak okra in this mixture for 30 minutes to help remove gumminess. In a large cast iron skillet, saute onion and garlic in bacon drippings over medium heat. Add okra and continue to saute over medium heat for approximately 5 minutes, stirring constantly. Add remaining ingredients and continue to cook an additional 10 to 15 minutes. Reduce heat to low, cover and simmer an additional 5 minutes. Add water as necessary to prevent sticking. 4 to 6 servings.
Okra Gumbo
2 pounds shrimp
16 cups chicken stock
1/3 cup butter
2 pounds okra, sliced
1 large onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 tablespoons parsley, chopped
1 1/2 cups canned tomatoes
Peel and clean shrimp. Melt butter in soup pot. Add okra, onion, green pepper and saute. Add garlic and chopped parsley and cook for 2 minutes. Add chicken stock and tomatoes. Add shrimp and cook over medium heat for 30 minutes. Stir thoroughly. Serve with rice. Makes 8 servings.
Rice and Okra Blend
1 cup raw rice, white or brown
water or chicken stock
1 small onion fine chopped
1/4 cup dried mushrooms
1/4 cup sun dried tomatoes
salt, pepper, garlic powder
1 pound package frozen cut okra
If needed soak mushrooms and tomatoes separately in boiling water to soften before use. Prepare rice with liquid to package directions adding onion, drained mushrooms and tomatoes. Cook okra separately and drain well. Fluff rice with fork and stir in okra. Season to taste with salt, pepper and garlic powder. Serves 6.
Grilled Okra
1 pound fresh okra
1 tablespoon dark Asian style sesame oil or extra virgin olive oil
salt and pepper to taste
Preheat the grill to high. Trim the tips off the stems of the okra, but do not cut into the pods. Lay 5 pieces of okra side by side in a neat row at the edge of a cutting board. Skewer crosswise with 2 bamboo skewers, one at the top, one at the bottom. Lightly brush the skewered okra with sesame oil and season with salt and pepper. Grill the okra until tender and lightly browned, 3 to 5 minutes per side, turning once with a flat spatula. Serve the okra at once, letting each guest remove the skewers.
Okra and Potato Ragout
3/4 cup olive oil
2 pounds okra
2 large potatoes, cut in quarters
3 cups water
1 large onion, finely sliced
2 large ripe tomatoes, cubed
2 tablespoons parsley, finely chopped
juice of 1 lemon
salt and pepper
Clean and wash the okra well. Cut in half, lengthwise, if large. Drain and salt. In a large saucepan heat oil and saute onion until golden. Add potatoes and 2 cups of water. Simmer covered for 25 minutes. Add 1 cup water, okra, parsley and tomatoes. Cook gently for a further 15 minutes. Increase heat and cook for 15 to 20 minutes, uncovered. Five minutes before cooking completed, add lemon juice. Shake saucepan; do not use a spoon. Let stand for 8 minutes before serving. If serving cold, refrigerate.
Okra Fritters
1 pint young okra
1 tablespoon butter or margarine
1 egg
1/2 cup milk
1 cup sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
oil for frying
Wash and stem the okra, dry thoroughly and cut crosswise into thin slices. Melt the butter in a frying pan and brown the okra slightly, stirring frequently. Combine beaten egg and milk. Add gradually to sifted dry ingredients, stirring only until batter is smooth; stir in the okra. Drop the batter by spoonfuls into deep fat heated to 365F to 370F. Remove when light brown on both sides and drain on absorbent paper.
Okra Casserole
1 tablespoon oil
1 purple onion, chopped
2/3 cup diced celery
1 capsicum, chopped
2 pounds okra, chopped into 1/2 inch slices
1 16 ounce can black eyed peas, drained
1 16 ounce can chopped tomatoes
2 tablespoons tomato paste
1 or 2 teaspoons crushed chilli
1 cup water
Heat oil and gently fry onion, celery and capsicum until soft. Add all other ingredients and bring to the boil, stirring. Reduce heat, cover and simmer for 30 minutes, stirring occasionally. Serve with rice.
Smothered Okra, Eggplant and Tomato
Seasoning Mix:
1 1/2 teaspoons onion powder
1 teaspoon salt; omit if using canned tomatoes with salt
1 teaspoon dried mustard
1 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper or use all black
1/2 teaspoon dill weed
1/8 teaspoon cayenne pepper
2 cups chopped onion
1 cup chopped green bell pepper or red bell pepper
2 cups chopped okra
1 medium eggplant, peeled, 1 cup finely diced, remaining medium diced
3 cups fresh tomatoes chopped or 2 cans diced tomatoes
1/2 cup tomato sauce; omit if using canned tomatoes which already have lots of juice
1 cup apple juice
Mix spices in a small bowl. Combine 1 cup of chopped onion, 1 cup finely chopped eggplant and 1 cup of okra. Heat nonstick skillet or pot over high heat about 4 minutes. Add chopped vegetables, bell pepper and seasoning mix, stir and cook for about 5 minutes. Vegetables should stick to bottom of pan, then you unstick and stir them so that they caramelize a little but don't burn. Stir in 1 cup of apple juice, stir to unstick from bottom, add 1 cup of tomatoes. Cook, stirring occasionally until most of liquid evaporates, about 20 minutes. Add remaining onions, okra, eggplant and tomatoes. Scrape to clear bottom and cook 10 minutes or more until eggplant is cooked.
Butter Beans with Ham Bone and Okra
1 medium ham bone or 3 large ham hocks
3 cups water
1 1/2 pounds butter beans, fresh or 2 16 ounce cans, drained
2 tablespoons solid vegetable shortening
1 tablespoon sugar
1/2 pound okra, washed, thinly sliced
1 tablespoon salt
2 teaspoons freshly ground black pepper
Put the ham bone and water in a large saucepan. Cover and heat to boiling. Reduce the heat to simmering and cook, covered, 45 minutes. Remove the ham bone from the saucepan. Remove the meat from the bone, finely shred it. Return both meat and bone to the pan. Wash the butter beans and add them to the saucepan. Heat to simmering, stir in the remaining ingredients and simmer until the beans and okra are tender, about 25 minutes or less for canned beans. Discard the ham bone and serve the beans hot.
Morel Mushrooms with Corn Grits and Okra
8 morel mushrooms
5 sprigs fresh thyme
3 tablespoons extra virgin olive oil
1 cup water
salt and freshly ground black pepper to taste
1 cup hot cooked yellow corn grits
8 whole okra, blanched
Preheat oven to 350F. Place morel mushrooms in ovenproof pan with 1 sprig of thyme, 1 tablespoon olive oil, water, salt and pepper. Cover and bake until tender, 30 to 40 minutes. Remove mushrooms and pour morel juices into a small saucepan. Simmer over medium heat until reduced by 1/3, 3 to 4 minutes. Slice morels in half lengthwise and fill 12 halves with hot cooked grits. In medium pan, warm okra in a few teaspoons of water, then slice 1/4 inch thick. Place small amount of okra in center of each plate. Place 3 stuffed morels on top of okra along with 1 plain morel half. Place 1 sprig fresh thyme on each plate and spoon reduced morel juices over mushrooms. Drizzle remaining 2 tablespoons olive oil around plate. Serves 4.
Okra Caponata Toasts
1 1/2 teaspoons vegetable oil
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1 garlic clove, minced
generous pinch dried crushed red pepper
6 ounces okra trimmed and cut into 1/3 inch rounds
6 tablespoons water
1/4 cup diced canned tomatoes in juice
2 1/2 teaspoons red wine vinegar
1 1/2 teaspoons drained capers
salt to taste
freshly ground black pepper to taste
12 baguette slices toasted
Heat oil in large nonstick skillet over medium heat. Add onion and bell pepper and saute until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add okra, 6 tablespoons water and tomatoes with juices. Bring to boil. Reduce heat, cover and simmer until okra is tender, stirring occasionally, about 6 minutes. Uncover and simmer until most of liquid evaporates and mixture thickens slightly, about 2 minutes. Stir in vinegar and capers. Season with salt and pepper. Cool to room temperature. Can be made 1 day ahead. Cover and chill. Spoon about 2 tablespoons caponata onto each baguette slice and serve. This recipe yields 12 toasts.
Okra Croquettes
1 1/2 cups cleaned and sliced okra
1 1/2 cups cooked rice
1 cup chopped tomato
3/4 cup chopped onion
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
3/4 teaspoon pepper
2 eggs, beaten
1 cup cornmeal
1 cup all purpose flour
vegetable oil
Chop okra slices. Combine chopped okra, rice, tomato, onion, sugar, salt, baking powder and pepper. Stir in beaten eggs. Add cornmeal and flour, mixing well. Drop mixture by tablespoonfuls into deep hot oil, 375F. Cook one minute or until golden brown, turning as necessary. Drain on paper towels. Serve hot with Dill Sauce, Horseradish Sauce, Mustard Dip Sauce or any sour cream sauce.
Okra Fritters
1 quart okra
salt and pepper to taste
2 eggs
2 teaspoons baking powder
flour
oil for frying
Boil okra; strain off water and mash. Season with salt and pepper, beat in eggs, baking powder and enough flour to make a stiff batter. Drop one tablespoonful at a time in deep fat and fry. Drain on paper towel before serving.
Okra Goulash
4 slices bacon
1 medium onion, chopped
2 cups fresh okra, sliced
1 1/2 cups corn, cut from cob
4 medium tomatoes, peeled, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Cook onion in drippings over medium heat, stirring constantly, until tender. Add okra and cook 5 minutes, stirring constantly. Add corn and remaining ingredients. Cover and simmer 15 minutes, stirring occasionally. Sprinkle with crumbled bacon.
Okra Rellenos
4 ounces Monterey Jack cheese with peppers
1 pound fresh okra, 4 inch long pods
1 cup self rising flour
1/3 cup self rising cornmeal
1 large egg
1/2 cup buttermilk
1/2 cup dark beer
corn oil
1/2 teaspoon salt
Cut cheese into 3 1/4 x 1/4 inch sticks. Cut a lengthwise slit in each okra pod, cutting to but not through ends; push seeds aside. Stuff pods with cheese sticks. Combine flour and cornmeal in a large bowl; make a well in center of mixture. Combine egg, buttermilk and beer; add to dry ingredients, stirring until smooth. Pour oil to depth of 3 inches into a Dutch oven; heat to 375F. Dip stuffed okra in batter, coating well; fry, a few at a time, until golden. Drain on paper towels. Sprinkle with salt; serve with salsa, or eat plain.
Okra Salad with Oil and Vinegar Dressing
1 15 ounce can whole okra, drained
1/4 teaspoon black pepper
1 teaspoon lemon juice
salt to taste
2 teaspoons minced onion
1 teaspoon minced parsley
2 tomatoes, cut into eighths
salad greens
Dressing:
1/2 cup salad oil
1/4 teaspoon hot pepper sauce
1/4 cup wine vinegar, red or white
1/4 teaspoon Worcestershire sauce
Steam okra over boiling water 5 minutes; rinse with cold water and drain thoroughly. Place in bowl and sprinkle with onion, pepper, parsley and lemon juice; chill. To serve, mix lightly, then add tomato wedges. Spoon Oil and Vinegar Dressing over all and mix lightly; add salt to taste. Serve on salad greens.
Dressing:
Combine all ingredients and shake vigorously. Store in refrigerator.
Spicy Okra with Basmati Rice and Black Beans
1/2 cup onions, chopped
2 cups fresh tomatoes, chopped
1 teaspoon hot sesame oil
1 cup okra, sliced
1 teaspoon garlic, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 vegetable bouillon cube
2 cups white basmati rice, cooked
1 cup black beans, canned
In a medium size saucepan, saute the onions and tomatoes in the oil for 5 minutes. Add the okra, garlic, salt, pepper and bouillon cube. Cook for 15 to 20 minutes. Serve hot over the rice and beans, or brown rice.
Stuffed Okra
1 1/2 pounds fresh okra, washed and dried
2 tablespoons whole coriander seeds, coarsely crushed
1 tablespoon whole cumin seeds coarsely crushed
2 teaspoons fennel seeds
1/2 teaspoon black pepper
1 tablespoon garam masala
1/4 teaspoon cayenne
1/8 teaspoon asafetida
1/2 teaspoon turmeric
1 tablespoon ground almonds
1/2 tablespoon lemon juice
5 tablespoons ghee
1/2 teaspoon salt
Slice the stems off the okra and the very tip at the other end. Slit each pod lengthwise, leaving 1/4 inch unslit at both ends. Be careful not to cut the pods completely in half. Combine the crushed coriander, cumin and fennel seeds with the black pepper, garam masala, cayenne, asafetida, almonds, lemon juice and 2 tablespoons of ghee. Blend well, using your fingers if necessary till you have a dry oatmeal type texture. Using a butter knife, put about a 1/4 teaspoon of the stuffing into each okra pod, then press the edges closed and set aside covered till you are ready to cook. Place the rest of the ghee in a large skillet and heat till hot. Add the stuffed okra pods and spread out in one layer. Keeping the heat moderate, cook for 5 minutes, covered. Gently turn the okra to ensure even cooking. Continue this for 20 to 25 minutes or until the okra is completely cooked. Place the okra on paper towels and toss with salt. Serve piping hot.
West African Lemony Chicken Okra Soup
juice of 2 lemons
1 2 1/2 pound broiler chicken
6 cups chicken broth or water
1 large onion, peeled and chopped
3 tomatoes, peeled and chopped
1 6 ounce can tomato paste
2 cups sliced okra
1/3 cup uncooked long grain rice
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon ground red pepper
1 teaspoon ground turmeric
Cut up chicken. Rub lemon juice over chicken pieces. Put in a large kettle with chicken broth or water. Bring to a boil. Lower heat and cook slowly, covered, 12 minutes. Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender. Remove chicken pieces and debone. Cut meat into small pieces and return to kettle. Serves 4 to 6.
Yankee Okra
1 pound okra pods, less than 3 inches long each
1 tablespoon olive oil
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 teaspoon minced fresh thyme
1 teaspoon minced fresh basil
salt to taste
freshly ground black pepper to taste
Wash the okra, trim the stems, but leave on the caps. In a large skillet, heat the olive oil over medium heat until hot but not smoking. Add the okra and saute, stirring occasionally, for 3 minutes. Add the garlic, red pepper flakes, thyme, basil and salt and pepper, to taste. Cook for 1 minute more, stirring constantly. Remove from heat and serve immediately. This recipe yields 4 to 6 Northerner servings or 2 to 3 Southerner servings.
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