Tuesday, July 15, 2014

Steamed Okra

Whole okra, steamed, salted and dipped in butter.

Steamed Okra

Some of you who don't care for okra will not be interested in this recipe at all, but I can tell you that people who love okra, pretty much love it anyway you fix it and I happen to be one of them.

We use it regularly in gumbo here in the Deep South and even folks who aren't real fond of it, consume it that way without blinking an eye.

A seafood gumbo made with a dark roux, a rich shrimp stock, the Trinity of vegetables, okra, tomatoes, andouille and shrimp, crab and oysters.
We smother it in tomatoes...

A southern favorite, okra is sliced and cooked in bacon drippings and Vidalia onion, garden or canned tomatoes and a can of Rotel tomatoes for a little extra kick.
...make fritters and we stick it in succotash.

Basic lima bean and corn succotash gets a boost from summer bounty with the addition of sweet Vidalia onions, fresh tomatoes, bell pepper, okra and some smoked meat.
We roast it, toss it in salads and we pickle it, and of course, one of the top favorite ways we eat it in the South is fried. You'll find that dish at most restaurants and buffets, all across the South and even my husband likes it fried.

Classic Southern style, cast iron skillet fried okra.
And then of course, many of us who love okra, well... we also boil or steam it in all it's slimy, gooey glory. And we love it.


If you love boiled okra, but haven't ever tried it steamed, you'll find it to be a little less gooey than the boiling method and it's now my preferred way to make it. Here's how.




Recipe: Steamed Okra

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings


Ingredients
  • 1 pound of whole okra pods
  • Kosher or sea salt, to taste
  • 1/2 cup of butter, melted
Instructions

Rinse whole pods of okra and place into a steamer basket over a pot containing at least 1-1/2 to 2 inches of boiling water. Water should not touch the bottom of the steamer basket. Cover and steam for about 12 to 15 minutes or until fork tender, ensuring that the water does not boil out. Plate, sprinkle with salt and serve with hot, melted butter for dipping.

Source: http://deepsouthdish.com

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Check These Recipes Out Too!

Classic Cast Iron Skillet Fried Okra
Smothered Okra
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Posted by on July 15, 2014
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12 comments:

  1. Not to be contrary but while I HATE okra (mostly) I AM interested in this method. My girls love it and I usually boil it for them with a little salt, pepper, and butter. As we also steam most veggies, I think I will try it this way the next time I make it for them,next week as the little one is at camp). The child will LOVE the butter dipping sauce I'm quite sure.

    Also, as you so accurately stated, many of us who hate orka LOVE it in our Gumbo. I resemble that remark. I also made that tomato and okra pictured above for my veggie stand lady, she loved it, although I wouldn't even try it lol.

    Have you ever tried to "microwave steam" it? My wife has "microwave steamed" broccoli and cauliflower other veggies but I don't usually use the nuker, (except now to shuck corn thanks to you lol.)

    Also I have heard a "rumor" about okra being baked in an oven coming out as "good" or better than fried. (Especially when sprinkled with Slap yo mama). I wouldn't be surprised if you ever got an email on that very thing............ :D

    Emugg

    ReplyDelete
    Replies
    1. I have roasted it and it's pretty good though I don't know I'd say it's better than fried! I have not used the microwave yet but eventually I'm sure I will as I have used it the same as your wife on other veggies. Next time you make it for the kids and use this method, please let me know what they thought about it!

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  2. I've grilled it, fried it, and boiled it but never have I steamed okra. Fried is definitely my favorite way though, just like my grandmother used to make, not the extra heavy breaded frozen kind that restaurants serve.

    ReplyDelete
    Replies
    1. Hope you'll try it Chris & good to see you!!

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  3. I can't wait to try this tonight for supper! I have a bunch of okra I need to cook- but dare I say, I am sick of fried! For this week anyway!

    ReplyDelete
    Replies
    1. I hear ya!! I'd love to hear what you thought.

      Delete
  4. Reading your OKRA recipes and getting so hungry. I'm so glad you shared this one with us! I try to find better for you ways to cook things and this will be great!! I can portion my butter amount and not feel guilty. Pinning this to try!!

    ReplyDelete
  5. My mom fixed fried okra quite often when I was growing up. I love it in gumbo, too.

    ReplyDelete
  6. I've converted the most okra hating "Yankees" over the years with this simple method of cooking/serving okra. Years ago (like 30!), my best friend Dann would take me to his Momma's house in Newnan, GA for Sunday lunch. There were multiple meats, even more vegetables, cornbread and biscuits, plus at least two desserts. Corrie Mae liked me because I'd eat Lima beans unlike Beth who Dann had brought home to meet Momma before me.

    Anyway she taught me how to make okra that is "slap yo' Mama good" as we say in the South. Start with small whole okra (fresh or frozen - frozen just takes a little longer to cook). Saute over medium high heat covered in a combination of butter and oil until tender then add several tablespoons of vinegar (apple cider or any kind you like) and boil it off before serving. Yum!!!

    I think using small whole pods and adding the vinegar at the end keeps the okra firm though cooked through and thus eliminating the slime factor. Anyway give it a try. I think you'll like it.

    ReplyDelete
    Replies
    1. Oh that meal you described is just as I LOVE! (I love any kind of lima beans too) I will certainly try this version of okra for sure - thanks so much for sharing it!

      Delete

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