I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Thursday, September 13, 2007

Okra is Okay

Okra is one of those things I learned to love as I got older. My first impression of okra was not a good one. My mother had purchased some frozen okra (you know the ones in those little square boxes); she decided to serve it as something different to have with dinner. It was different all right, it looked like it was floating in raw egg whites (which I later learned was called okra slime); “Boy, doesn’t that sound appetizing”. Needless to say none of us ate it and for years to come I just assumed that okra was something that I would prefer not to eat. Until a friend of mine asked me to try okra fried in cornmeal, I hesitated a little but clearly it had no slime attached, to my surprise it was quite tasty. I did not realize what good flavor okra had. So now I am a big fan of okra and use it often in a variety of dishes.

Okra, Corn and Tomato Skillet

3 strips bacon, diced
1 medium onion, diced
1 lb. okra, sliced
4 to 5 ears white corn (could use canned or frozen if you prefer)
3 medium tomatoes, diced (canned diced would be fine)
1/2 stick butter
1 Tablespoon sugar
Salt and Pepper to taste

Fry bacon, remove from pan. Sauté onions until limp but not brown; remove from pan. Add okra, which has been washed and sliced; cook 2 to 3 minutes. Add corn which has been cut from cobs, butter, tomatoes and cooked onion and bacon. Toss lightly; cook about 5 minutes. Add sugar and season with salt and pepper. Do not over cook! Serve with steamed rice.


Chef JP said...

I love what you did with the okra in this recipe. Okra is one of those "neglected" vegetables that deserve to be cooked more often. chefjp

Julie said...

Thank you Chef JP

urban vegan said...

I think its gelatinous quality os oddly intriguing.

Julie said...

I agree Urban Vegan