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September 2009
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Adolphus has new executive chef: Marcus Strietzel Gourmet's Ruth Reichl's in town The Naughty Kitchen: Let's dish Recent Comments
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OK. Got the okra. Got the cornmeal (not Lamb's). Cut the okra. Mixed cornmeal, salt, black pepper and the equivalent of Italian cayenne in a zip-top plastic bag. Added the okra. Shook to coat. Meanwhile, heated about 2 tablespoons oil, 1 tablespoon locally produced butter (well, it was on hand) to the point where the butter sizzled. I sort of scooped the okra out of the bag and into the skillet.That was a mistake, but not a big one. I should have seriously dusted off the okra pieces. When I dropped them in the hot skillet, they immediately soaked up the oil-butter. The challenge was to keep the skillet hot and keep the okra moving so it browned but didn't burn. Shook the pan for 3 to 4 minutes, till okra crust turned golden. The result was crunchy and good, a huge improvement over deep frying. It wasn't as good as Sharon's, BUT the significant other snarfed it right up without complaint. E-mail entry: |
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Don't do what I did, which was to rinse the slices after cutting and leave them in the collander to drain. They began to produce their snot-like liquid that wouldn't rinse off. The slices remained clumped up throughout the coating and sauteeing process, resulting in two big wads of browned okra and cornmeal.
The result tasted surprisingly decent (s&p, red pepper flakes, and Lamb's - found at Tom Thumb) but looked quite repellant. I still claim it as a victory, as someone who's never so much as purchased an okra and usually finds it intollerable.
YO Kim,
We tried it too.. Couldn't find Lambs, but it was good. Thanks for the heads up.