I grew okra for the first time this year and I am pleasantly surprised
at how attractive and prolific the plant is. I now find myself with a
surplus and none of the neighbours have any idea what to do with it so
just giving it away is a waste. I don't have much experience with it,
what can I make aside from gumbo?

I know I can google for 10000 recipes but often these are just copied
around indefinitely with no indication their value. I am hoping for
recommendations from those who actually cook and enjoy okra not those
who reproduce recipes :-)

Supplementary question. If you fail to cut them when young, this can
be a matter of one or two days more on the bush, the larger pods get
rather fibrous and full of seeds. Is there any common use for these
(other than compost) that avoids the rough texture?

David

wrote:

I know I can google for 10000 recipes but often these are just copied
around indefinitely with no indication their value. I am hoping for
recommendations from those who actually cook and enjoy okra not those
who reproduce recipes :-)

My favorite way is roasted. Toss with a little olive oil and salt,
roast at 400F until it's good and browned. Yumma!

Supplementary question. If you fail to cut them when young, this can
be a matter of one or two days more on the bush, the larger pods get
rather fibrous and full of seeds. Is there any common use for these
(other than compost) that avoids the rough texture?

I only buy them at the store, so I can't help you there.

Serene

On Mar 25, 8:09 am, "
wrote:
I grew okra for the first time this year and I am pleasantly surprised
at how attractive and prolific the plant is. I now find myself with a
surplus and none of the neighbours have any idea what to do with it so
just giving it away is a waste. I don't have much experience with it,
what can I make aside from gumbo?

I know I can google for 10000 recipes but often these are just copied
around indefinitely with no indication their value. I am hoping for
recommendations from those who actually cook and enjoy okra not those
who reproduce recipes :-)

Supplementary question. If you fail to cut them when young, this can
be a matter of one or two days more on the bush, the larger pods get
rather fibrous and full of seeds. Is there any common use for these
(other than compost) that avoids the rough texture?

David

Hi David

I also like okra but seldom cook it because my family doesn't like it.

You don't necessarily have to make a full blown gumbo with okra, you
can cook it the way they cook it in Greece and in Cyprus. It's like a
stew. What you do is: after cleaning the okra you fry it in a little
olive oil, together with sliced onions and garlic. After a few
minutes you throw in a can of peeled tomatoes (or 2, depending on the
quantity you are making) together with the liquid. Let the okra
simmer till cooked and saucy. Season with sea salt and pepper and a
pinch of dried oregano.

Yummm!
Victoria
http://www.squidoo.com/tastefulcooking

On Mar 25, 1:09�am, "
wrote:
I grew okra for the first time this year and I am pleasantly surprised
at how attractive and prolific the plant is. *I now find myself with a
surplus and none of the neighbours have any idea what to do with it so
just giving it away is a waste. *I don't have much experience with it,
what can I make aside from gumbo?

I know I can google for 10000 recipes but often these are just copied
around indefinitely with no indication their value. *I am hoping for
recommendations from those who actually cook and enjoy okra not those
who reproduce recipes * :-)

Supplementary question. *If you fail to cut them when young, this can
be a matter of one or two days more on the bush, the larger pods get
rather fibrous and full of seeds. *Is there any common use for these
(other than compost) that avoids the rough texture?

David

Make spicey pickles with them, they're especially good with bloody
marys.

wrote:
.. Is there any common use for these
(other than compost) that avoids the rough texture?

David

andy writes:
If a pod gets too tough to bother with picking, I leave it on
the plant. At end of life when the plant dries up, the seeds in
the pod can be used for next year's garden....

I've recently been surfing for some new okra recipes that don't
involve frying or mixing with much other stuff.... Apparently one can
microwave the pods for a couple minutes, just like with carrots
or onions. I'll try it when my new crop comes in....If it works,
it'll be a nice, quick snack...

Also, as one of the other posters here mentioned, baking
them. I'll try that also....

Andy in Eureka, Texas

wrote in message
ups.com
I grew okra for the first time this year and I am pleasantly surprised
at how attractive and prolific the plant is. I now find myself with a
surplus and none of the neighbours have any idea what to do with it so
just giving it away is a waste. I don't have much experience with it,
what can I make aside from gumbo?

I know I can google for 10000 recipes but often these are just copied
around indefinitely with no indication their value. I am hoping for
recommendations from those who actually cook and enjoy okra not those
who reproduce recipes :-)

Supplementary question. If you fail to cut them when young, this can
be a matter of one or two days more on the bush, the larger pods get
rather fibrous and full of seeds. Is there any common use for these
(other than compost) that avoids the rough texture?

David

With apologies to Alan Zelt for modifying his excellent lutefisk recipe,
this (IMO) is the only way to prepare okra:

* Exported from MasterCook *


Okra Preparation


Recipe modified By : Me
Serving Size : 1 Preparation Time :1:00
Categories : Barbeque, Southern, Traditional

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bushel Okra
5 sticks firewood
1 quart gasoline
1 750ml Gentleman Jack -- poured over ice, optional


Pour a glass of Gentleman Jack, (ice or not is optional). Take a healthy
drink,
because this preparation is man's work.


Dig a hole in your backyard. About 3ft deep should be sufficient.


To this hole, add the Okra and then the five fireplace logs.


Douse wood with the gasoline. Step back, and ignite the wood. Ensure
that the fire is on high.


Sit back, away from the fire, on a comfortable chair. Take another
drink.


In about 15 minutes, the fire should have died down. Stir the embers,
until there is a consistency throughout of fine soot.


So that you remember this happy occasion, pour a shot of vodka into the
embers, uttter "thank God," and go inside and have a great dinner.

- - - - - - - - - - - - - - - - - -


Suggested Wine: Finlandia
Serving Ideas : Before eating a good meal.


NOTES : After you have bought a okra, you will need a good method of
preparation. While this preparation method is a bit unconventional, it
will satisfy all unnatural cravings for okra.

wrote:
I grew okra for the first time this year and I am pleasantly surprised
at how attractive and prolific the plant is. I now find myself with a
surplus and none of the neighbours have any idea what to do with it so
just giving it away is a waste. I don't have much experience with it,
what can I make aside from gumbo?

They can of course be added to any vegetable soup. I love them dearly. I
know others pickle them.
This is the best fried okra I've ever made.

* Exported from MasterCook *

Fried Okra

Recipe By :Southern Living, May 1987
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound okra -- 1/ 2 inch slices
3 tablespoons all-purpose flour
2 egg whites
1 1/2 cups bread crumbs
vegetable oil for frying
salt

This comes from the Southern Living magazine cookbook, May 1987

Wash okra, drain well. Remove stems and tips. Cut into 1/2 inch
slices. Coat with flour (I just tossed all together in bowl)
Beat egg whites (at room temp) until stiff peaks form. Fold into okra.
Stir in bread crumbs, coating okra well.
Deep fry okra in hot oil (375 degrees) until golden brown. drain on
paper towels and sprinkle with salt.


* Exported from MasterCook *

Smothered Okra and Tomatoes

Recipe By :Gourmet Magazine
Serving Size : 10 Preparation Time :0:20
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds okra
3 cups chopped onions
2 cups chopped celery
3 cups chopped, peeled and seeded tomatoes, -- or 3
cups canned
5 bay leaves
1/3 cup vegetable oil
1 Tablespoon plus 1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon freshly ground pepper
1 teaspoon thyme
2 tablespoons chopped garlic

Preheat oven to 300 degrees
Wash the okra under cool water. Cut off stems and slice each pod
crosswise into 1/2 inch rounds
Combine the okra and the rest of the indgredients in a large heavy oven
proof pot, not cast iron. Mix well.
Bake covered, stirring occasionally for 1 1/2 to 2 hours, or until the
slime has disappeared.
Bake uncovered for the last 15 min. of cooking time. The time may vary
depending on the tenderness of the okra.
Remove bay leaves and serve or let cool completely and store in freezer
containers.

David wrote:

I grew okra for the first time this year and I am pleasantly surprised
at how attractive and prolific the plant is. I now find myself with a
surplus and none of the neighbours have any idea what to do with it so
just giving it away is a waste. I don't have much experience with it,
what can I make aside from gumbo?

Having spent most of my adult life in Oklahoma (transplanted from
California, but soon to be there again) I have had a lot of experience
with growing okra (and eating it!)

My preferred styles of okra are fried and pickled. Must concur with
whoever said that spicy pickled okra are great in Bloody Marys ....
Much better (to me) than celery or even pickled green beans.

Supplementary question. If you fail to cut them when young, this can
be a matter of one or two days more on the bush, the larger pods get
rather fibrous and full of seeds. Is there any common use for these
(other than compost) that avoids the rough texture?

You have to cut them early. We never found a good way of eating them
when they got all large and tough like that. If there was more coming
on than we could consume, mom would go ahead and prep them for frying
(cornmeal breading) and then would just put the lot in a zip lock back
and freeze it, so we had orka all through the year.

I am really looking forward to vegetable gardening again -- but not
sure if we will have enough room for a large bed of okra. It does take
up space.

Christine will be in town tomorrow night and the place I plan on
taking her for barbecue does a good job with okra.

--Lin

On 24 Mar 2007 22:09:08 -0700, "
wrote:

I grew okra for the first time this year and I am pleasantly surprised
at how attractive and prolific the plant is. I now find myself with a
surplus and none of the neighbours have any idea what to do with it so
just giving it away is a waste. I don't have much experience with it,
what can I make aside from gumbo?

I know I can google for 10000 recipes but often these are just copied
around indefinitely with no indication their value. I am hoping for
recommendations from those who actually cook and enjoy okra not those
who reproduce recipes :-)

Supplementary question. If you fail to cut them when young, this can
be a matter of one or two days more on the bush, the larger pods get
rather fibrous and full of seeds. Is there any common use for these
(other than compost) that avoids the rough texture?

David

These are recipes I make regularly in the summertime. I don't have a
garden, but okra is plentiful and cheap at our local farmer's market.

My father taught me to mash the okra pod between my thumb and
forefinger and if the pod cracks or splits then it's compost. If it
doesn't, then I use it.

The first, okra patties, is our favorite and I make it on on a griddle
on my grill. I make the second, grilled okra, when I'm not in the mood
to bother with okra patties. Pickled okra is good with sandwiches and
salads.

Okra Patties

1 pound Okra, tops removed.
1/2 cup finely diced onion
1 tsp salt
pepper to taste
1 tsp baking powder
1 egg, slightly beaten
1/2 cup water
1/2 cup flour
1/2 cup cornmeal
1/2 tsp garlic powder or chopped garlic to taste, optional
Cooking oil of choice (I use light olive oil)

Process okra in a food processor until finely chopped. You want the
largest pieces to be about the size of a pea. remove to a large bowl.
Combine wet ingredients and add to okra. Combine dry ingredients and
add to Okra. If you have done it right, you will have a big wad of
glop.

Preheat a griddle. Add oil. It helps to have a bowl of oil reserved on
the side. Using a 1/4 cup measure, dig 1/4 cup of the mixture out of
the wad of glop and place on the griddle. Working quickly, take your
spatula and dip it into the reserved oil so it doesn't stick to the
okra, and flatten the patty to about 1/4 inch thickness. This step is
very important. If you don't get the patty thin enough it will be raw
in the middle. As you flatten it it will spread. I can get about 4
patties on my griddle at one time.

Repeat with as many patties as you want. As you turn each patty, add a
little more oil to the griddle. This is important to help cook the
middle of the patties.

Cook until Okra is brown on both sides. Note that here in the southern
United States okra is not done until some of it is black, and that's
the way I cook it. If it's not TOO black, it doesn't taste burned, but
rather has a nice smokey taste.

This recipe makes about eight patties. When I make it, I make half one
night and the rest the next night. It keeps nicely overnight in the
refrigerator, but no longer than that.

------------------------------------------------------------------------

Grilled (or broiled) Okra
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Eighteen 12-inch wooden skewers, soaked in water for at
least 30 minutes

1 pound small-medium okra pods
2 teaspoons freshly squeezed lemon juice
2 tablespoon extra virgin olive oil
Coarse sea salt
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper

Preheat grill or broiler. Wash the okra under cold running water and
dry with paper towels. In a large bowl, combine the lemon juice, olive
oil, 1 teaspoon salt, the cayenne, and black pepper and mix well. Add
the okra to the marinade and toss to coat. Thread 5 to 7 okra pods
onto 2 skewers each (to keep okra in place).

If grilling, place the skewers on the grill and cook until browned and
slightly crisp, 3 to 4 minutes per side, turning with tongs
frequently.

If broiling, place the skewers about 3 inches from the heat and broil
until browned and slightly crisp, 3 to 4 minutes per side, turning
with tongs frequently.

-----------------------------------------------------------------------

Quick Pickled Okra

1 lb okra
6 tablespoons kosher salt
2 c water
3 c distilled vinegar
2 tablespoon sugar
2 bay leaves
1/4-1/2 teaspoon cayenne pepper
1 teaspooon brown mustard seeds
2 c sliced onions

Soak okra briefly in cold water. Drain. Toss in 3 T salt. Drain 1
hour.

Combine water, vinegar, remaining salt, sugar & spices in a
nonreactive saucepan over medium heat. Stir to boil. Add onions.
Cook 1 minute.

Rinse okra in cool water. Place in large plastic container. Cover with
brine mixture and stir.

Cover & refrigerate at least 6 hours. Best used after 3 days in
fridge. Will keep about a month, but they don't last that long in my
house.

"raymond" wrote in message
...
On 24 Mar 2007 22:09:08 -0700, "
wrote:

I grew okra for the first time this year and I am pleasantly surprised
at how attractive and prolific the plant is. I now find myself with a
surplus and none of the neighbours have any idea what to do with it so
just giving it away is a waste. I don't have much experience with it,
what can I make aside from gumbo?

I know I can google for 10000 recipes but often these are just copied
around indefinitely with no indication their value. I am hoping for
recommendations from those who actually cook and enjoy okra not those
who reproduce recipes :-)

Supplementary question. If you fail to cut them when young, this can
be a matter of one or two days more on the bush, the larger pods get
rather fibrous and full of seeds. Is there any common use for these
(other than compost) that avoids the rough texture?

David

These are recipes I make regularly in the summertime. I don't have a
garden, but okra is plentiful and cheap at our local farmer's market.

My father taught me to mash the okra pod between my thumb and
forefinger and if the pod cracks or splits then it's compost. If it
doesn't, then I use it.

The first, okra patties, is our favorite and I make it on on a griddle
on my grill. I make the second, grilled okra, when I'm not in the mood
to bother with okra patties. Pickled okra is good with sandwiches and
salads.

Okra Patties
Clipped
--------------

Grilled (or broiled) Okra
Clipped

Quick Pickled Okra
Clipped

Thanks for the interesting recipes. I can think of a couple spices to add
to the patties, separately of course - a Greek lemon blend, hot chile or
chipotle blend, and of course a curry.
I love making okra pickles and my family eats them up like candy, stem end
and all. I use a 6:1 cider vinegar to water and my homemade pickling spice.
Or instead of the spice, use a coupla garlic cloves or a halved shallot.
With or without salt in the recipe they are very good. I also add just a
touch of local honey - about a teaspoonful or two per jar. Don't want it
sweet necessarily, but it adds a certain perfume that I like. And a hot
chile pepper to some jars.
Cooked okra is soothing to the stomach. I learned to pick and use okra
that was as tender as the end of my plump nose.
Edrena

On 25 Mar 2007 08:27:43 -0700, "Lin"
wrote:

snip
Christine will be in town tomorrow night and the place I plan on
taking her for barbecue does a good job with okra.

--Lin

I'm envious! You girls have a great time :-)

TammyM, never had REAL 'Q

Hi
Gumbo challenged friend. I grow lots of okra. I guess being from Louisiana I
have ate my share of okra. I can many,many jars of this each year. Fry,
bake, or many other ways. Now try this:
Equal parts of Okra and whole tomatoes. First cook some garlic, you decide
how much you like. Then add a bit of onion, saute till tender, now add the
okra, and the tomatoes. Cook slowly for about a hour on low heat. I also put
corn in it sometimes, or bannana peppers. This served over white rice is
wonderful

In article ,
"NEMR MEILLER" wrote:

Hi
Gumbo challenged friend. I grow lots of okra. I guess being from Louisiana I
have ate my share of okra. I can many,many jars of this each year. Fry,
bake, or many other ways. Now try this:
Equal parts of Okra and whole tomatoes. First cook some garlic, you decide
how much you like. Then add a bit of onion, saute till tender, now add the
okra, and the tomatoes. Cook slowly for about a hour on low heat. I also put
corn in it sometimes, or bannana peppers. This served over white rice is
wonderful

Oh gods... Mom used to combine sliced okra, tomatoes and onions too as a
side dish.

It's wonderful!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

When they're still small, we eat them raw. From almost birth, I ate raw
veggies out in the garden .... still do. Peas, asparagus, tomatoes, beans
.... not root vegetables, of course. My mother used to boil asparagus to
death and I thought I hated it until I had it tender-crisp and then tried it
raw.
~~~~~~~~~~~~~~~~~~~
Delete the obvious to reply to me personally.
~~~~~~~~~~~~~~~~~~~

Wow...y'all have certainly presented some really great-sounding
ideas. I'm not a big okra fan, but I love gumbo; I also like the
occasional fried okra. I'll have to try some of these other ideas &
see how they pan out.

Thanks!

~Eri in TX