Okay, okay – I know it has been a ridiculously long time since I have posted…but there is good reason. Daily Apple had a baby! That’s right….our little Apple Dumpling was born just before Christmas and it’s been tough finding the time to sit down and write – Tweets and Facebook updates are about all I can squeeze in these days between diaper changes and feedings! But this new recipe we created last night was just too good not to post. So it’ll be short and sweet today…with more to come in future…promise!
My sister’s kids have a terrific caregiver named Shirley (yes…the same one who makes the out-of-this-world hot sauce!) and she is always making the most delicious okra. I LOVE OKRA but usually steer clear of cooking it because of its slimy, not-so-appetizing, reminding-me-of-something-I-don’t-want-to-be-thinking-of-when-I’m-eating, texture. But Shirley seems to always make it crisp and firm, not gooey and slippery. So yesterday, after purchasing some super fresh pods, I set out to create an OH SO GOOD OKRA recipe. Jackpot baby….success! Here it is:
What’s in It:
1 lb fresh okra – washed, trimmed and sliced into 1/4 inch rounds
olive oil
2 cloves garlic, finely sliced
cornmeal
salt, pepper, cayenne and of course Daily Apple’s secret weapon,NSS (no salt seasoning)
How to Make It
Place okra in a mixing bowl and add a large handful of cornmeal and season. Toss and let sit for 10 minutes, allowing cornmeal to absorb the “goo”. Meanwhile, heat oil in a deep sautee pan and add garlic. Sautee until garlic becomes fragrant. Add okra and fry until golden and crisp.
Serve over top seasoned spicy brown rice (we make a rice concoction with chickpeas, diced tomatoes, onions, garlic and hot peppers…DELISH!). Top with hot sauce and enjoy!
Oh So Good Okra!