Summers Best Grilled Okra Food
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.
GRILLED OKRA
These are very spicy and good. They have to be very charred.
Provided by Mr. Greekagojun
Categories Side Dish Vegetables
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Roll the okra in the melted butter and then in the cajun seasoning. Grill the okra until charred, about 2 minutes per side.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 11.4 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 1501 mg, Sugar 1.4 g
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- Begin by heating up the grill. While it heats up, cut the tops off of the okra pods, and slice them in half lengthwise.
- Skewer the cut okra pods onto the bamboo or metal skewers. Don’t skewer them lengthwise, or you’ll only be able to get a few per skewer. Drizzle the okra with olive oil and use a brush to ensure that the okra is well covered. Turn the skewers over and be sure the olive oil is covering both sides. Then use your favorite seasoning blend (such as Tony Chachere’s, Old Bay, or a blend of salt, pepper, and garlic powder) to coat the cut side of the okra.
- Place okra on the hot grill. Grill for 4-5 minutes, then flip skewers over. You should be able to see lovely grill lines (see skewer on left). Grill for another 3-4 minutes on other side.
- Take off of the grill and serve immediately. The okra will cool down quickly, so be sure you’re ready to eat when these babies come off of the grill. For Weight Watchers participants, one serving of the grilled okra is 3 points due to the olive oil, which you could always go lighter on.
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