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
LEMONY GRILLED OKRA
Quick and tasty. Great for the summer barbeque.
Provided by Di
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Toss okra with olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper in a bowl.
- Grill okra on the preheated grill until 1 side is bright green with visible grill marks, about 5 minutes. Turn okra, cover grill, and cook until tender, about 5 minutes.
- Transfer okra to a serving bowl; sprinkle with lemon juice, rosemary, and thyme.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 5.6 g, Fat 2.4 g, Fiber 2.5 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 32 mg, Sugar 1 g
LEMON GRILLED CHEESE
Provided by Giada De Laurentiis
Time 20m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- Cut each slice of lemon into 6 wedges. Sprinkle with the sugar and set aside.
- Lay out 4 slices of bread. Top each with 2 thin slices of mozzarella, then a few wedges of lemon, then one more piece of mozzarella. Top with the remaining slices of bread. Spread half of the butter on the top slices of bread and sprinkle each sandwich with 1 tablespoon of Parmesan cheese.
- Heat a large skillet over medium heat. Place the sandwiches Parmesan-side down in the skillet. Spread the remaining butter on the bare slices of bread and sprinkle each one with 1 tablespoon of Parmesan cheese. Cover the skillet and cook until the bread and Parmesan are golden brown, about 2 minutes. Flip the sandwiches and cook until golden brown and the cheese inside is melted. Serve warm.
OVEN-ROASTED, LEMON-PARMESAN OKRA
Modified from the dallasnews.com -- Recipe by Tina Danze, published August 10, 2011. NOTE: Recently, I saw on America's Test Kitchen (or Cook's Country), to use frozen okra thawed and blotted dry in recipes, rather than trying to find decent fresh okra in grocery stores!
Provided by KerfuffleUponWincle
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Toss whole okra with oil, lemon juice, zest, 1 1/2 tablespoons grated cheese, salt and pepper. Place okra on a rimmed baking sheet and roast until tender, about 15 minutes.
- Remove okra from oven, and immediately top with additional grated cheese.
- Taste and season with additional salt and pepper, if necessary.
- Makes four servings.
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.
EASY GRILLED OKRA
We had these at a friend's house, and thought they were delicious. We tried them at home and they were a hit. The below recipe is how we seasoned them, but feel free to experiment. They make a great appetizer or snack.
Provided by sunflowerseed
Categories Vegetable
Time 20m
Yield 1/2 cup, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cut the ends off of each okra pod; set aside.
- Combine olive oil, Old Bay and hot sauce; toss with okra.
- Place okra on hot grill; grill for 3-4 minutes, turning frequently, until they get a nice char on them.
- Transfer okra from grill to plate; serve and enjoy.
Nutrition Facts : Calories 63.5, Fat 4.6, SaturatedFat 0.6, Sodium 6, Carbohydrate 5.3, Fiber 2.4, Sugar 0.9, Protein 1.5
OKRA ROASTED WITH SMOKED PAPRIKA
When you want to cook okra without frying it, roast it with lemon juice for a lighter version. The smoked paprika gives it even more roasty oomph. -Lee Evans, Queen Creek, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Toss together all ingredients. Arrange in a 15x10x1-in. baking pan; roast until okra is tender and lightly browned, 30-35 minutes.
Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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