Bob Henrick wrote:Jo Ann, that okra looks so GOOD! Okra is out of season here, but frozen ain't bad, so Give me that recipe.....please?
There ain't no recipe, Bob. This is one of those things I grew up with and learned to cook early. We have a Mediterranean store that has the best fresh okra year round. But, what you see in the picture is both frozen okra and frozen corn. Here is how I prepare it.
1 lb bag frozen or fresh cut okra
1/2 lb bag frozen petit corn kernals
1 medium onion, diced
olive oil or bacon drippings (guess which I used!)
1 can fire roasted tomatoes
1 large clove garlic, diced
~ 1/2 tsp dried thyme
1 bay leaf
salt and pepepr to taste.
I think okra tastes best cooked in a well seasoned cast iron skillet -- but, that may just be a tradition thing. Anyway heat the pan and grease until just before the smoking point. Toss in the okra and onions and fry over medium high heat about 5 minutes -- some pieces will begin to slightly brown. Use a few drops of lemon to get rid of
rope if that bothers you. Add corn and cook another 2-3 minutes. Add in tomatoes, garlic and seasonings. Simmer long enough for the flavors to marry, about another 5-7 minutes. Don't let the okra lose it's integrity or turn gray. If that happens, you've gone a little too far in the cooking, but it will still taste pretty good. Enjoy!