The mysterious okra (photos by Donna)
Cool surprise in today's CSA. Okra! Something I almost never cook, and something that when I've had it, is cooked into slime.
The key to cooking okra is to not cook it too much. Saute it in a tablespoon of canola oil in a hot pan, salt and pepper, red pepper flakes if you want some heat, till tender but still crunchy. When I was working on
Return To Cooking with Eric, he sauted them this way and served them on mahi mahi with a citrus vinaigrette. They're delectable. Truly, and so rarely do I eat them, they taste and feel like a delicacy when prepared this way.
Or, cook okra the southern way, dipped in butter milk or egg, rolled in a corn-meal-mixture and fried. That's delicious, too. Goes great with ...
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