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Add 1/4-to 1/2 cup of good, thick balsamic vinegar.
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Stir in 1-2 teaspoons of oregano, add salt pepper to taste. Or, if you want it to be less “runny,” add more okra than tomatoes. Stir the okra and tomatoes until proportions are even. For spice, add some of the jalapeños from the share the week before, alternately habaneros or cayenne also work well.
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(You can skin them if desired, but it’s not necessary.) The Juliet and Campari tomatoes from this week’s share were perfect for this and easy to halve or quarter. jalapeño pepper (or habanero or cayenne)įill a medium-to-large sauce pan half-way with chopped okra. Coarsely chop some tomatoes.small- to medium-sized tomatoes (Campari or Juliet work well).Thanks, Lauren! Lauren’s Spicy Stewed Okra and Tomatoes with Poached Eggs Ingredients The great thing about this recipe (other than it’s complex taste) is that the stewed okra and tomatoes can be made well-ahead of time, so that you can just reheat and poach the eggs in mere minutes-a quick and delicious way to start the day. You’ll also find that cooking okra over high heat or frying it will produce the best tasting okra without any of that slimy texture.CSA member Lauren Klimetz shared her recipe for a hearty, spicy breakfast that makes great use of the bounty of okra and medium-sized Juliet and Campari tomatoes we’ve been having in our late-summer shares. If you can only find frozen okra, drying it is even more important. Look for fresh okra in July and August (the smaller pods will be tender and less woody) and dry it to prevent it from becoming slimy. So, the best way to prevent the unwanted texture is to slice it just before eating or cooking. And the longer it sits cut open, the slimier it will be. It’s true: Okra has a tendency to be slimy when it’s cut. We recommend draining it and patting it dry completely with paper towels before breading and frying. Frozen okra needs to be thawed completely before cooking, but just be warned, the thawed okra will be wet (which can make it mushy). We prefer fresh okra for its texture and flavor, but if you’re in a pinch, you can use frozen okra instead. It’s best served warm with a sprinkle of salt. To get the crispy coating, the okra is fried in piping hot oil for just a couple of minutes. The bite-sized okra is quickly dipped in egg, then tossed in a zip-top bag with a breading mixture made from a combination of cornmeal, flour, and cayenne pepper. It’s simple, flavorful, and easy to devour.įried okra is so easy to make! You don’t even need to go through all the steps of a classic dredge. In fact, this fried okra has an incredible extra crispy, golden crust that comes from a blend of seasoned cornmeal. While okra sometimes has a bad reputation for being slimy, when it’s fried this way, there’s no slime in sight. Fried okra is a delicious summer appetizer or weeknight Southern comfort food side dish-when it’s done right (aka no slime). But one of the most popular ways to cook okra is to fry it. It can be found grilled, pickled, or stirred into gumbo.
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But whether or not you’ve had raw okra, you’ve probably seen okra cooked in some shape or form. She can often be found eating fresh okra raw with just a sprinkle of salt (if this is new to you, it’s a must-try). Along with being a staple in the South, okra is also grown in Oklahoma, where Ree Drummond plants the summer vegetable in her garden.