The skin should slip off.Īdapted from "Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston & the Carolina Coastal Plain" Twentieth Anniversary Edition, by John Martin Taylor (University of North Carolina Press, 2012). Place in the boiling water for 10 or 15 seconds, then use a slotted spoon to quickly transfer to the ice water. Add the water, cover and cook, stirring occasionally, until. Add the tomatoes and cook over high heat until they release their juices, about 1 minute. Cut an "X" in the bottom of each tomato and remove the stem. Add the okra and cook for 2 minutes, tossing. To peel tomatoes, bring a medium pot of water to a boil. Garnish with the chopped herb of your choice and the crumbled bacon. Serve by itself or over white rice that has been cooked in chicken stock. Cook uncovered, adjusting the heat so that the liquid is barely bubbling around the edges, until the okra and tomatoes are stewed evenly, stirring occasionally and adding wine or stock to the pan if necessary to keep the mixture soupy. Add the tomatoes and pepper, and reduce the heat to medium-low. Add the okra and cook until it begins to glisten with moisture. Transfer the bacon to the paper towels to drain.Īdd the onion to the bacon grease in the skillet and cook until the onion starts to turn translucent, about 5 minutes. Cook the bacon in a cast-iron skillet over medium heat until it is uniformly crisp.
This is not so much a recipe as an approach, but still worthy to share with you.Line a plate with a couple layers of paper towels. You can further amp it up by adding in some roasted potatoes. Roasted Okra and Eggplant is super easy and makes a wonderful side dish. Add the diced tomatoes and reduce the heat to a simmer.
Add the okra to sauce, add tomatoes, simmer: As soon as the okra is done, add it to the boiling sauce. Sear the okra for 3 to 4 minutes, stirring only 2 to 3 times. Bring to boil, reduce heat and simmer for 20 to 25 minutes. And, if along the way, friendships are formed and the prepared dish still resembles the freshly picked crop, life feels right, balanced and good. The high heat sears the okra and helps limit the slime factor. Brown chopped onion in bacon grease, then add tomatoes and okra, salt, pepper, water or broth, Cajun seasoning and sugar. add seasonings, crumble bacon add to skillet. add Okra to onions,cut up tomatoes or add can of stewed tomatoes. saute onions in the bacon grease until they turn clear. It’s an understanding of the commitment that begins at planting of the first seed and ends at the passion to transform the harvest into something delicious and life giving. directions Fry bacon until crisp, remove from skillet, set aside to drain and cool. I used fresh thyme from my garden, but I could see a bit of sage or rosemary making its way into this dish too.Įverything about this story encapsulates my viewpoint about food. I followed their cutting and roasting instructions, and to my surprise the last of the summer vegetables created a delicious dish seemingly more Autumn. I left with a fond memory of the time they took with me, even though they were anxious to pack up and go. However, I insisted to pay (which was mere pennies) and bought baby eggplant and some cherry tomatoes. They were so committed to me wanting to experience okra in a good way, I was offered to take some home to try at no charge. They sweetly assured me that if I cut it according to their directions and roasted it with some baby eggplant and maybe even some cherry tomatoes, I would be able to see okra in a different light. Everyone knows about the potential slime inside. I don’t know this vegetable very well and my experiences were never good ones. One look at the way they carefully arranged their table with burlap decorations and food in pretty baskets, I knew they were special folks, and I would have to purchase more than kale.īut, okra, please not okra. There is something that reaches my soul when I can talk to the person who was responsible for my food from the seed to the money exchange and they want me to love what they have grown as much as they do. They were looking for their last customer to take it as it was 7:00 p.m. It was a moment of good fate for both of us, as I was looking for fresh, local kale and they had just picked it that morning. I love Whole Foods for allowing various farmers to bring their products and set up a stand outside in front of the store. I stumbled upon a beautiful market stand in front of the Franklin Whole Foods on Sunday night. This is a story about chance meetings and Roasted Okra, Eggplant and Tomatoes.
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