Has anyone tried Steven Raichlen's recipe for grilled okra. Sounds interestingly terrible to me, but I may not be able to resist and may give it a try unless someone says don't bother???
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I have not tried it, but I have most of his books. Which one is it in?
BTW, my favorite way to eat okra, besides in gumbo, is either stewed with tomatoes and onions, or pickled. Hot pickled okra, pickled with a few serrano or jalepeno peppers is a great way to preserve and enjoy okra as a snack all year round.
BTW, my favorite way to eat okra, besides in gumbo, is either stewed with tomatoes and onions, or pickled. Hot pickled okra, pickled with a few serrano or jalepeno peppers is a great way to preserve and enjoy okra as a snack all year round.
I guess I should include the recipe.
Barbecued Okra
Recipe courtesy Steven Raichlen
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
8 min
Level: Easy
Serves: 4 servings
Ingredients
1 teaspoon kosher salt
1 teaspoon sweet paprika
1 teaspoon sugar
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon celery seed
1 pound fresh okra
1 tablespoon unsalted butter, melted, or olive oil
Directions
Preheat the grill to high.
Place the salt, paprika, sugar, coriander, black pepper, cayenne, and celery seed in a small bowl and stir to mix.
Rinse the okra under cold running water and blot dry with paper towels. Trim the tips off the stem ends of the okra but do not cut into the pods. Place the okra in a large mixing bowl, add the butter and toss to coat. Add the rub mixture and toss to coat.
When ready to cook, arrange the okra on the hot grate so that they are perpendicular to the bars or you may wish to skewer 4 or 5 pods side by side with bamboo skewers that have been soaked in water to keep any stray okra from falling through the grates and into the fire. Grill the okra until nicely browned, about 2 to 4 minutes per side, turning with tongs as needed. Transfer the grilled okra to a platter or plates and serve immediately.
Home Cook
Barbecued Okra
Recipe courtesy Steven Raichlen
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
8 min
Level: Easy
Serves: 4 servings
Ingredients
1 teaspoon kosher salt
1 teaspoon sweet paprika
1 teaspoon sugar
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon celery seed
1 pound fresh okra
1 tablespoon unsalted butter, melted, or olive oil
Directions
Preheat the grill to high.
Place the salt, paprika, sugar, coriander, black pepper, cayenne, and celery seed in a small bowl and stir to mix.
Rinse the okra under cold running water and blot dry with paper towels. Trim the tips off the stem ends of the okra but do not cut into the pods. Place the okra in a large mixing bowl, add the butter and toss to coat. Add the rub mixture and toss to coat.
When ready to cook, arrange the okra on the hot grate so that they are perpendicular to the bars or you may wish to skewer 4 or 5 pods side by side with bamboo skewers that have been soaked in water to keep any stray okra from falling through the grates and into the fire. Grill the okra until nicely browned, about 2 to 4 minutes per side, turning with tongs as needed. Transfer the grilled okra to a platter or plates and serve immediately.
Home Cook
That sounds good. I think you will want tender young and very fresh pods in order to ensure they are tender when cooked that way. Large or old pods are going to be too tough to cook that way, I'm pretty sure. That's why I like to stew them or pickle them. Stewing makes them soft. Pickling them makes them crisp, although for the latter you would ideally use young fresh okra too.
I rarely see good okra in the stores. Farmer's market is a better place to find it. The one's I've grown has always been great.
I rarely see good okra in the stores. Farmer's market is a better place to find it. The one's I've grown has always been great.
Boy is this off the BBQ track!
I prefer okra cut into 1/2 inch circles and pan fried like you would with green tomatoes, chicken, pan-fish, etc.
It's a southern thing...but I like a thin crispy coating, not heavy.
But, I like to eat them with barbecue (see, THERE'S a tie-in!!)
I prefer okra cut into 1/2 inch circles and pan fried like you would with green tomatoes, chicken, pan-fish, etc.
It's a southern thing...but I like a thin crispy coating, not heavy.
But, I like to eat them with barbecue (see, THERE'S a tie-in!!)