Try Okra

[allensylves]

As luck would have it, the following recipe appeared in last Thursday's Morning Advocate and seems appropriate for this thread. I have not tried it but it sounds good and low fat.

ADVOCATE-TESTED RECIPE
Oven "Fried" Okra
Makes 31/2 cups. Recipe is from Shannon Poche.
3 1/2 cups sliced fresh okra, (about 1 Ib.)
2 egg whites
2 tbls, water
1 cup cornmeal
1/2 cup flour
1/4 to 1/2 tsp. salt
pepper, to taste

1. Preheat oven to 400 degrees. Wash and dry whole okra. Remove stem ends and cut okra into pieces about 1/2 to 3/4 inches long. Set aside.
2. In separate bowl, combine egg whites and water. Beat until thoroughly mixed and slightly frothy.
3. In another shallow bowl or plastic bag, mix cornmeal, flour, salt and pepper. Blend well. Set aside.
4. Dip okra into egg-white mixture. Remove it with a slotted spoon then dredge it in the cornmeal mixture. Make sure the okra is thor­oughly coated with the corn-meal.
5. Shake off excess corn-meal and place on a cookie sheet that has been sprayed with nonstick coating.
6. Bake in a preheated 400-degree oven for 15-20 min­utes. Turn if necessary.

Allen
Baton Rouge, LA & HPP

[JerryCarr]

Allen, Bear found that recipe somewhere else a couple weeks ago, and it is excellent! Everyone should try it. Thanks for posting it.

Do they still put out the "River Road Cookbook" in B.R.? When I lived in Louisiana, I had one and loved it, but it got loaned out and never came back in Atlanta.

Cheers,
Jerry



Edited by - JerryCarr on 08/21/2007 20:45:06

[allensylves]

Jerry,

Yes, the last I noticed they are up to River Road III. I may have a duplicate copy of one of them. I will see. If so I could bring it over the end of Sept. and 'pay it forward' for when we retire to the Big Island in 2-3 years.

I assume you were in N'awlins?

Didn't I write you about some of my pole bean seeds a few months ago? I never found my older ones but just harvested some new ones.

Allen
Baton Rouge, LA & HPP

[mella l]

Allen thank you for posting this Healthy Okra! recipe. It reminds me ta home, and momma's cookin. She being born and raised in SF, but married a southern gentleman, she was a quick study of all things southern, and especially okra.

Now BR, the Benets, bayou cat fish and the tree moss, cray fish and jambalaya and Ry Cooder and we could have a King party. I have a King Cake recipe! and the prizes!

Now if someone could post a "Patty cake" recipe, small sized corn meal and flour cup cakes from Brisbane and wow that would do it for me.

Hungry I,


mella l

[JerryCarr]

Allen, most of my time in Louisiana I lived in the French Quarter (the world's largest open air insane assylum) and commuted 40 miles each way to work in the Ponchatoula-Hammond area.

Cheers,
Jerry

[oink]

If the okra is comming in too fast you can always pick some young ones and pickle them. Pickled okra are great if not picked too old.

Pua`a
S. FL
Big Islander to be.

[wyatt]

We haven't had full harvest of red Okra tell recently. The pods we had we larger than we could use if they were the green variety.
Unlike the green variety, the red variety doesn't seam to get tough or woody when harvested larger. They are very tender and oddly they turn green when cooked. Very pleased with the red variety

Wyatt