Grilled Okra
I’ve been remiss in posting the occasional recipe. So, here’s one. You can eat these like fries. In a bowl, toss in a pound or so of okra. Drizzle with olive oil and add salt and pepper:
Toss until it’s fairly evenly coated.
Skewer. I use two skewers so they’re easier to flip but for some reason, I found older photos:
Lightly char them:
You can eat them like fries. The flesh will be crunchy and the seeds will have a satisfying pop. Oh, and since these are like fries, you’ll need a “ketchup” or dipping sauce. I whisk together some of the juice from my aunt Rhonda’s canned sweet hot peppers with sour cream and some Italian seasoning. You likely don’t have any of that but a close substitute is the juice from Korean pickles or the juice from spicy bread and butter pickles:
So good:
October 6th, 2018 at 2:25 pm
Okra…it’s a Southern thang!
Haven’t seen that before, looks good…and maybe a new enjoyable morsel for this dreadful Keto thing wifey has us on. Never thought I would get sick of meat (even bacon!) and cheese but I am.
October 6th, 2018 at 2:44 pm
My maternal grandmother used to fry okra and green tomatoes, together, and I would pray that no body else would want any. I still think she’s the reason Mom had to get my pants from the HUSKY isle at K-Mart.
October 6th, 2018 at 3:23 pm
Okra is very healthful (what vegetable isn’t, except a Politician?). Possible gastrointestinal upset for some people. Indulge without guilt, baked, fried, etc.
October 6th, 2018 at 11:11 pm
Hey, that sounds good. And I like that it’s “very healthful”. I decided a long time ago that being healthy and strong is fun while being sick and weak isn’t. . And I like food that tastes good too. I want both–health and enjoyment.
October 7th, 2018 at 11:12 am
Like most vegetables of the larval sort, I prefer mine after it has been processed into beef or venison.
October 7th, 2018 at 11:53 pm
Eat ’em as a side, with fresh, hot, fried chicken livers, for a combination made in a very, very strange part of heaven.
October 8th, 2018 at 8:36 am
Great side dish to serve with the your gun posts…by the way. Going to give this a try, thank you, although the fried chicken livers reference brings back some tasty memories.
October 8th, 2018 at 12:00 pm
@mikee, speaking my wifey’s language…livers, hearts, gizzards, fish tails…did I mention she’s a Georgia girl?
October 8th, 2018 at 4:59 pm
Long, skinny, ridged, hairy, bulge on one end, filled with slime and ‘white seed’….
You’ll forgive me if I pass on that!