Still making many adjustments to all the facets of a new season, but things are moving along…
It is fun to pare down a recipe, even when you know it might have been a little better at six or eight servings. Sometimes, it is great to whip up something from what you have on hand and enjoy the creativity. And, at other times it is good to visit something from the past and reimagine it.
Being only slightly removed from generations of Texas and Arkansas farmers, I’m very fond of okra in many variations.
Back in May of 2014, I started grilling okra on skewers. I like that it retains some texture and that it loses the sticky secretion of boiled okra and doesn’t make the mess of fried okra. I’ll love fried okra wherever I find it on a menu and am thrilled when I don’t have to clean up the mess of frying.
I found okra at the grocery store the other night and, since I was grilling chicken thighs, thought it would be a good side. I have a stainless steel thingy I put over my old grill grates and decided to try grilling okra on that instead of on skewers. It occurred to me I should grill some tomatoes and onion at the same time because I know that works!
I cut the stem ends off the okra, sliced some onion and washed some grape tomatoes. If you feel you need a recipe here’s how I did it! I used a dozen pods of okra, two sliced of onion separated into ring and 10 grape tomatoes. I tossed it all with olive oil and a little salt and pepper. and put in on the grilling thingy over medium heat. I kept an eye on it, tossed be veggies as the cooked and tested the okra’s doneness with a fork. I wound up with a light char on tender vegetables. The tomatoes softened and wilted. When pierced with a fork, they yielded a hot delicious tomato juice to mix over the other vegetables. My chicken thighs cooked on another part of the grilling thingy at a higher temperature.
I like to have two or three very small potatoes as a side ( inch to inch and a half diameter). That satisfies my potato craving without a serving the size of a football. I cheat with them. I microwave them for a few minutes (remember to pierce the skins or they will explode in your oven) then split them and finish them on the grill for a little color and extra flavor
The okra was so good, I decided to make it again the next evening. The store where I bought my first batch, was out. I went a sister store in the chain and found some. It looked a little long and I was concerned about it being stringy and tough. It was, but at least it photographed well.
I was a very hot evening. Still over 100 at 6:30 p.m. Too hot to stand over a grill, so I decided to cook on a sheet pan in the oven. That gave me a chance to try making a roasted onion flower I had been wanting to try.
Pan roasting the vetables at 425 until tender worked. I cut a thin slice off the stem end of a smallish onion, then carefully removed the roots. I sliced the onion almost to its base six times to make reasonably narrow petals. I drizzled the vegetables with olive oil before cooking and a couple of times while they cooked. The okra was done before the tomatoes and onion, so I removed it and set it aside until time to plate. I want to find small red onions next time I have guests and make little onion flowers to put on top of something. My white flower was tender and delicious with the okra and tomatoes and a pork chop. Left from the other night. Part of this New Season is cooking enough of a protein to have a second serving a couple of days later. I warmed the cooked pork chop for a few minutes while, the vegetables finished cooking. In the upper right corner, you see the tip of a roasted ear of corn. At eight ears for $1, I had to buy one for this meal.
I will be doing more grilled okra this summer but only using smaller tender pods.