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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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As promised, I called chef-owner Sharon Hage to find out how she gets her okra at York Street so delicate, crisp and slime-free. Her secret: Use dry heat, and don't crowd the pan. She slices the okra, then dusts it with Lambs cornmeal (which is less coarse than most cornmeal, but not as fine as corn flour) mixed with salt, pepper and red pepper. Then she gets a saute pan hot and adds olive oil seasoned with a bit of butter. (Don't overload with oil; you're not frying.) Shake the cornmeal off the okra, add the okra in a single layer and don't crowd the pan. Shake and stir till it's crispy. Remove from pan and adjust seasoning with more salt and red pepper. Sharon says the fried okra just "flies out of the kitchen." Easy to see why. E-mail entry: |
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