Corn And Tomato Salad With Fried Okra Croutons Food

CORN OKRA AND TOMATOES

Steps:

• Cook first 3 ingredients in butter in a skillet over medium-high heat, stirring constantly until tender.
• Add the tomatoes; bring to boil, then reduce the heat and simmer uncovered 15 minutes.
• Add remaining ingredients and bring to boil again.
• Reduce heat and simmer 9 minutes or until the corn is tender.

FRESH CORN AND TOMATO SALAD

Steps:

• Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

OKRA, CORN AND TOMATOES

Steps:

• Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
• Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

OKRA, CORN AND TOMATOES RECIPE

Steps:

• Melt butter in a large saucepan. Cook chopped onion for a few minutes until transparent, not browned.
• While the onions are cooking, blanch the tomatoes for half a minute. Drain and cool tomatoes. Peel, remove the cores and cut into chunks, making sure that you save the juice. If using canned tomatoes, cut the tomatoes into large pieces, saving the juice.
• Wash the okra. Cut stem ends off and cut into ½ inch round pieces.
• Shuck corn and cut corn off the cob. Older or mature corn works best for this recipe.
• Add the tomatoes and juice, okra, corn, salt, pepper and water to the cooked onions. Cook covered over medium to low heart for one hour or until the ingredients are all done.
• Serve with homemade cornbread.

CORN AND TOMATO SALAD WITH FRIED OKRA CROUTONS

Steps:

• Place the corn kernels in a microwave-safe bowl, and microwave on high power for 1 minute: stir, and microwave just until crisp-tender, up to 1 minute longer. Toss the corn in a mixing bowl with the tomatoes, scallions, and parsley.
• Whisk the sugar and 1/4 tsp salt with the vinegar in a small bowl until dissolved. Then whisk in the olive oil and thyme leaves until the dressing is thick and well blended. Pour the dressing over the salad, tossing to coat it well. Season with pepper, and additional salt if needed. Set the salad aside to allow the flavors to mellow while you fry the okra.
• Combine the cornmeal, salt, and pepper to taste in a bowl, and toss the okra slices in the mixture. Warm 1/3 inch of oil in a large skillet, preferably cast iron, over medium-high heat.
• Drop a cornmeal-coated okra slice into the hot oil to test the temperature. When it sizzles energetically, add half of the remaining okra, without crowding. Fry until ver crisp and lightly browned, about 5 minutes. Remove them with a slotted spatula and place them on paper towels to drain. Repeat with the second batch.
• Just before serving, taste the salad and adjust the seasonings if needed. Top each dish of salad with a generous mound of fried okra.

CORN, CRANBERRY BEAN, AND FRIED-OKRA SALAD

Steps:

• Make the vinaigrette: Whisk togethervinegar and mustard in a mediumbowl. Pour in olive oil in a slow, steadystream, whisking constantly until emulsified.Season with salt and pepper.
• Make the salad: Place beans in a mediumsaucepan; cover with water. Bringto a boil. Reduce heat, and simmer untilbeans are tender, about 15 minutes.Season water generously with salt.Using a slotted spoon, transfer beansto vinaigrette. Toss to coat. Let cool.
• Meanwhile, return water to a boil.Add corn, and cook until tender, 6 to 7minutes. Transfer to a plate, and letstand until cool enough to handle.Using a serrated knife, remove kernels.Transfer to beans, and toss.
• Heat 1/2 inch vegetable oil in a heavy-bottomed skillet over medium heat. Whisk together cornmeal and flour in a medium bowl. Rinse okra in a colander under running water to dampen. Working in batches, toss okra in cornmeal mixture to coat, andadd to skillet. (Check to make sure oil is hot enough by tossing a pinch of cornmeal into the pan. If the cornmeal sizzles, the oil is ready.) Fry okrauntil golden, about 2 1/2 minutes per side (reduce heat if okra darkens too quickly). Using a slotted spoon, transfer okra to a paper-towel-lined plate.Season with salt and pepper.
• Arrange lamb's quarter, spinach, andbasil on a platter. Spoon corn and cranberrybeans on top. Add fried okra.

CORN OKRA CREOLE

Steps:

• Heat oil and butter over medium heat in a large skillet. Add green pepper and corn and cook until starting to soften, about 3 minutes.
• Add okra and corn and cook, stirring occasionally for 8 minutes.
• Add diced tomatoes, tomato paste, Creole seasoning, thyme and hot pepper sauce. Let simmer for about 3 minutes.
• Add salt and pepper to taste.

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

Steps:

• For the salad:
• Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
• Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
• For the Creole Caesar dressing:
• In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
• Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

SKILLET-FRIED CORN AND TOMATOES

Steps:

• Heat a large skillet over high heat. Add the olive oil, then the garlic. Saute until the garlic is lightly browned. Add the chiles and saute briefly to release their character. Add the corn and cook briskly, stirring often, until partially cooked, about 3 minutes. Add the damn hot peppers then simmer, stirring, until the corn is just tender, about 2 minutes.
• Remove from the heat, whisk in the butter, and stir in the chives. Season with salt and pepper. Transfer to a serving bowl and serve immediately.
• In a non-reactive saucepan, heat the oil. When the oil is hot add the bell peppers, jalapenos, and gray salt. Cook over medium-high heat for about 15 minutes or until the peppers are partially tender. Stir from the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.
• Add the tomatoes, lower the heat to simmer and continue to cook for about 30 minutes to reduce the tomato juice and finish cooking the peppers. Add additional salt if needed. Serve warm or room temperature.

OKRA, CORN AND TOMATOES

Steps:

• Place all of the ingredients in a medium-sized saucepan and add 2 cups of water. Bring to a boil, then lower the heat, cover and cook for 20 minutes. Serve hot.

FRESH CORN AND TOMATO SALAD

Steps:

• Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
• Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.

CAJUN-STYLE CORN AND TOMATO WITH FRIED OKRA

Steps:

• In a heavy saucepan cook the onion in the butter and 1 tablespoon of the oil over moderate heat, stirring occasionally, until it is golden, add the corn, the tomato, the cream, and the water, and cook the mixture, covered, over moderately low heat, stirring occasionally, for 20 minutes. Season the corn mixture with salt and pepper and keep the mixture warm, covered.
• Cut the okra into 1/4-inch-thick slices, in a bowl toss it with the seasoned cornmeal, and shake it in a coarse sieve to know off the excess cornmeal. In a deep skillet heat 1/2 inch of the additional oil over moderately high heat until it is hot but not smoking and in it fry the okra in batches for 1 to 2 minutes, or until it is golden, transferring it with a slotted spoon as it is fried to paper towels to drain. Serve the corn mixture topped with the fried okra.