Sunday, September 20, 2009

Okra is OK!

I've been in such a cooking rut this week. After last weekend's baking bonanza (finally made it to the store, but made shortbread cookies and muffins instead of brownies), I haven't cooked any "real food" in a while. So I'm trying to inspire myself by looking at some of the summer yummies I made back in August (and meant to post sooner).

There were about 3 weekends in a row there that I made regular visits to the Dallas Farmers Market. Every time I do that, I berate myself for not going every single weekend - it's so big and so close and there's so much good stuff. One of those weekends, I loaded up on okra. Stewed okra and tomatoes is something I was raised on, so I like to try and make up a batch every summer.

Now, if you weren't raised on okra, you might think it's pretty gross. You've got to be up for the slimy. I can absolutely see why the texture would freak someone out, but me, I don't mind at all.



There isn't really a recipe for this. Just chop up an onion and get it sauteing with some bacon drippings. Due to my desire to cook these occasional dishes from my youth, I've taken to keeping a jar of bacon drippings in my fridge. I mean, if you're southern, you just do it. Don't judge. Also, I think I used a half an onion based on how much okra I had.

Chop up your okra. I dunno, a pound or two? And chop up a tomato. Some take the skin off first but I'm too lazy for that. Put it all in the pot with a little water and salt and pepper, cover and let it cook on low (maybe 10-20 min) until it's just as soft as you like them. Ta daa!



Here's an actual recipe if you need it, since my instructions are pretty sparse. It calls for the liquid from the canned tomato, which I bet makes it quite tasty, tho since okra and tomatoes are in season at just exactly the same time, I figure, why not use a fresh tomato? Then again, your skins are already off. It's your call.

This is one of those few dishes that both my mom (Texas roots) and my dad (Louisiana roots) made for me when I was growing up. So no matter whose house I was at, in the late, hot summer, it was on the menu. Yum.

Anyone else super-excited about the Emmy's tonight? Go, Tina, go!

4 comments:

brandi said...

1. i grew up on fried okra! IT IS SO GOOD. toss it in a ziploc bag with flour and salt and pepper and fry it up. mmmmm.

2. go tina go AND go jack mcbrayer go!

lauren said...

hmm you inspired me to make a southern favorite of mine, cornbread! so i am making some right now.

AMH said...

1. Okra IS OK! and 2. You know I watched the entire thing, with hissy fits over winners in certain categories. and 3. Dr. Horrible and Captain Hammer rule.

gunes said...

you never ever chop okra. if you prick it, it gives out the slimy thing. always be careful while cutting the heads. cut the heads round. and dont let i be pierced. choose the small ones. big ones are old. small ones are better. :) okra is more than ok. it is actually good :) and not slimy if cooked wright :)