GRILLED OKRA
Steps:
- Gather the ingredients.
- Prepare a gas or charcoal grill for high heat; You should be able to hold your hand about an inch above the cooking grate for just 1 to 2 seconds before pulling it away from the intensity of the heat.
- While the grill heats, trim off and discard the stems from the okra pods .
- Put the okra in a large bowl or on a rimmed baking sheet or roasting pan. Drizzle it with the oil and toss to thoroughly coat the okra with the oil.
- Place the okra on the grill (being careful that smaller pods are placed so they run perpendicular to the cooking grate so they don't fall through). Close the grill cover and cook until the okra's green color heightens and grill marks or charred edges appear about 4 to 5 minutes. If you are using purple okra, cook until the purple color deepens.
- Use tongs to turn the okra pods over, cover, and cook until they're charred or browned on the other side and tender to the bite, about 5 more minutes.
- Remove the okra from the grill. Sprinkle it with salt and spritz it with lemon juice , if you like. Serve grilled okra hot or at room temperature and enjoy!
Nutrition Facts : Calories 55 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 152 mg, Sugar 3 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g
SUMMER'S BEST GRILLED OKRA
The best healthy alternative to breaded fried okra. So good with fresh purple hull or field peas on a vegetable plate, or so good served as an appetizer with my 'ComeBack My Way' sauce!
Provided by HappyGrandma
Categories Appetizers and Snacks
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat and lightly oil the grate. Prepare a grill basket with cooking spray.
- Trim stem ends of okra close to the top without piercing the pods; put into a large bowl.
- Drizzle canola oil over okra pods. Season okra with garlic powder, salt, and pepper; toss to coat. Spread okra into the prepared grill basket.
- Cook on preheated grill, turning frequently, until tender and browned in spots, 4 to 6 minutes.
Nutrition Facts : Calories 107.7 calories, Carbohydrate 5.7 g, Fat 9.4 g, Fiber 2.5 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 200.6 mg, Sugar 1 g
BARBECUE CHICKEN SANDWICHES WITH PICKLED OKRA SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Place the chicken in a medium saucepan and add 2 cups water, the okra brine, large scallion pieces and dill sprigs. Bring to a boil over high heat. Reduce the heat to a simmer and partially cover. Simmer until the chicken is just cooked through, about 15 minutes.
- Meanwhile, toss the coleslaw mix, pickled okra and the chopped scallions and dill in a medium bowl. Add 2 tablespoons vinegar and 1 tablespoon olive oil, season with salt and pepper and toss; set aside. Brush the buns with the remaining 1 tablespoon olive oil; place on a baking sheet and bake until lightly toasted, about 5 minutes.
- Reserve 1/2 cup poaching liquid, then drain the chicken and transfer to a cutting board. Shred the chicken with 2 forks and return to the pot. Add the chili sauce, molasses, mustard, the remaining 1 tablespoon vinegar and 1/4 cup of the reserved poaching liquid. Cook over medium heat, stirring, until warmed through, 2 to 3 minutes, adding the remaining poaching liquid as needed if the chicken is too dry. Pile the pulled chicken on the buns and serve with the slaw.
Nutrition Facts : Calories 450, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 101 milligrams, Sodium 1129 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 43 grams, Sugar 16 grams
PAN-SEARED OKRA WITH BACON
Okra is a staple in Gullah cooking, and let me tell you, give me a cast-iron skillet and I'm a happy girl. It's the perfect pan for giving that okra its crispy, roasted exterior. Paired with bacon...shoot, it's downright delicious. My secret for un-slimy okra? A squeeze of lemon juice.
Provided by Kardea Brown
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a large cast-iron skillet until crisp, about 8 minutes. Remove to paper towels to drain, reserving the drippings in the skillet.
- Add the okra to the drippings in the skillet. Add the canola oil if the skillet is dry. Sprinkle with the House Seasoning, and toss to coat. Saute until crispy and golden brown, 12 to 15 minutes.
- Squeeze the juice from the lemon over the top of the okra. Crumble the bacon over the top and sprinkle with freshly ground pepper. Serve right from the skillet.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
GRILLED OKRA WITH CAJUN RéMOULADE
Okra is a popular item at robatayaki (grill) restaurants in Japan where the pods are pinned together with skewers into rafts. Turning rafts of okra (versus flipping individual pods) is the easiest way to grill them. Besides the charred smoky flavor grilling imparts to all vegetables, it also minimizes okra's slime factor - boiled or stewed okra tends to become mucilaginous. This is useful for thickening gumbo, but it's off-putting to many people who try to eat okra straight. In keeping with okra's Louisianan associations, this formula calls for dusting the okra with Cajun seasoning before grilling and serving it with a rémoulade sauce for dipping or spooning on top.
Provided by Steven Raichlen
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
- Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
- Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
- Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
- Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.
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