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ShawnaB
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I have a BEAUTIFUL bag of garden fresh okra given to me, and I have not idea what to do with it! I do like Okra...not so crazy about the sliminess, but I have it prepared well before. Any suggestions?
Thanks!
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juststartn
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gumbo?
I don't care for it at all, even being a GRITS. So I don't make it, buy it, etc. I only eat it out of politeness when it is put before me.
Sorry, can't help more than that.
Rachel
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Barbara C.
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You cut it up, bread it with flour, and fry it. I've never actually done it myself, but I'm sure you could find a recipe out there. It's delicious, especially with a little salt on it. 
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Macmom
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FRY IT!!!!
You slice it into "pennies" and dip it in egg, then roll it in cornmeal mixed with a little flour and salt and pepper. Fry in a half inch of oil. (Don't let the slices touch, or they stick together!)
When it has lightly browned, salt it as you would popcorn. Frying takes away a lot of the sliminess.
YUM!
(Oh, and though I was born in Georgia, I'm a south-WESTERN girl now!)
Peace,
Macmom
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Cay Gibson
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I love it fried. 
Gumbo actually means "okra". My grandmother cooks it in her gumbo. Most people don't use it in gumbo anymore because the younger generation doesn't like it in there. And if you don't cook it just right your gumbo will have a slime in it. Only the older women seem to know how to cook it just right.
I believe the longer you cook it the less slime you have.
Another way I love it is stewed down with Rotel tomatoes and onions and seasoning.
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Cheryl M.
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Delicious cut up, breaded and fried. Very delicious cut up and smothered with onions and tomatoes. Very, very delicious cut up, smothered with a little tomato, then added to chicken gumbo on a cold winter day.
I also love little okra steamed whole and dressed with Italian dressing.
Hope this helps a bit. 
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Matilda
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Gumbo is a good option as the sliminess isn't as noticeable. I am sure some of the Louisiana contingency could give you some excellent recipes!
My mom use to always fry it, until my dad's arteries clogged up then she would fake fry it (batter it, spray it with oil and bake it in the oven).
Nowadays she cooks okra like this and swears it isn't ever slimy if you stir it lightly and infrequently:
Take a can of Rotel tomatoes (any level of spice that you want) and put it into a blender and puree it. Put the okra (cut into rounds) into a med. saucepan and pour the Rotel on top of it. Bring to a boil, cover and simmer until the okra is tender.
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Matilda
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 I think we were all posting at the same time!
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Charlotte (Matilda)
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Cay Gibson
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| Posted: Sept 05 2007 at 9:09pm | IP Logged
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Cay Gibson wrote:
| Another way I love it is stewed down with Rotel tomatoes and onions and seasoning. |
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Cheryl M. wrote:
| Very delicious cut up and smothered with onions and tomatoes. |
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Matilda wrote:
| Take a can of Rotel tomatoes (any level of spice that you want) and put it into a blender and puree it. Put the okra (cut into rounds) into a med. saucepan and pour the Rotel on top of it. Bring to a boil, cover and simmer until the okra is tender. |
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There you go! Stewed okra. Hands-down the winner!
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Cay Gibson
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Mary G
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Sorry folks -- I lived in the south (Virginia, Georgia, North Carolina AND South Carolina) for a total of 23 years (with 2 years in there in Austria) and I STILL can't do okra! I've had it gumboed, fried, stewed and it still doesn't set right with this girl from the West!
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JennGM
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Okra is a natural thickener. I never was bothered by the "sliminess".
It's not a good gumbo without okra. That's my favorite way. I don't make authentic gumbo here because I can't do a roux, but it's pretty good. Your post makes me want to make a few batches to freeze for after the baby!
But I also dice it up and just cook it in the microwave for a few minutes on high, adding a bit of butter and salt, maybe some garlic powder. Cook until whatever stage you find tender but not overcooked.
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Cheryl M.
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and once the okra is stewed with onions and tomatoes....peel a pound of beautiful Gulf (of Mexico) shrimp and add to the okra/tomato mixture and cook 10 - 15 minutes longer. Season with salt, pepper and garlic powder. Serve over steaming hot rice....my husband LOVES this dish!
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Celeste
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Pickled! I haven't made it, but my mil served it at one of our Baptism parties, and it was quite a hit
Celeste
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The kids and I love it fried with a cornmeal batter, seasoned with a tad of Old Bay. I love gumbo but the rest of the family does not, so I rarely make it. Pickled okra is great but I don't make it myself, I buy it already made from the farmers market.
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ALmom
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We like it stewed with the tomatoes - but then again we like Okra a whole lot - slimy or not. My grandmother always breaded and fried it - too heavy for me. Only other idea not mentioned yet is to slice it and throw it in a beef-vegetable soup. In small quantities mixed in with lots of other veggies kind of allows you to develop a taste for it. This is the only way my dh will eat it. The rest of us fight over it practically raw, steamed, stewed - any way as the sliminess is actually my favorite way.
Sounds like you got lots and lots of suggestions here from much better cooks. It is an aquired taste it seems.
Janet
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MrsKey
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Celeste wrote:
Pickled! I haven't made it, but my mil served it at one of our Baptism parties, and it was quite a hit
Celeste |
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Yes! Pickled okra is so yummy!
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Pickled is my fave! Lots of garlic and one hot pepper in each jar for some "twang!"
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Cay Gibson
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I love picked as well. The only time I get to have some is when I spy it on a salad bar though.
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Fried, stewed (with shrimp), pickled, in gumbo....I love okra!!!!! We had a bushel full early in the summer that we bought on the side of the road for $2! I like to pickle boiled eggs and red pepper in the same jar with okra, then chop it all up and add to green salads in the fall.
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4Real Forums : Tea and Conversation
Topic: Hi Southerners! What do you do with Okra?
