Texas Fried Okra

1 pound okra
cornmeal
lard
salt and pepper

Wash okra, cut off stems and cut diagonally into 1/4 inch slices. Sprinkle with salt and pepper, then dredge in cornmeal, tossing and turning the okra in the meal until thoroughly coated. Heat 1/4 inch lard in a heavy skillet, the size depending on the quantity of okra. Add okra and fry over moderate heat. When the pieces on the bottom are brown, turn with a spatula so the rest can brown evenly. When done, skim out with perforated spatula. Drain on paper towel before serving.

Spicy Okra

1 pound packet frozen okra
4 to 5 tablespoons oil
2 tablespoons mustard
1 tablespoon unroasted curry powder
1 tablespoon turmeric
1 onion
1 green pepper
pinch cinnamon
salt to taste
1 tablespoon sugar
1 tablespoon lime juice

Dice onions green pepper. Thaw okra and dry with paper towels. Add oil to a pan on medium heat. Fry the okra until golden brown. Add mustard, turmeric, curry powder, onion, green pepper, cinnamon, salt and sugar and cook for 3 minutes. Remove from heat and add lime juice.

Okra and Black Eye Pea Saute

1/4 pound strip bacon, cut into 1/4 inch pieces
1 cup yellow onion, diced
1 1/2 tablespoons garlic, chopped
3 cups fresh okra, cut into rounds
2 cups fresh corn kernels
2 fresh small red hot chiles, chopped
2 16 ounce cans black eyed peas
1 cup green onion, diced
oven dried cherry tomatoes, recipe follows
salt and pepper to taste
freshly chopped parsley and Italian parsley leaves, for garnish

In a large saute pan, cook bacon until fat is rendered. Remove bacon with slotted spoon and set aside. Saute yellow onion and garlic in bacon drippings until soft. Add okra, corn and chile pepper and cook until tender, about 10 minutes. Add black eyed peas, green onion and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon.

Oven Dried Tomatoes:
2 cups cherry tomatoes, halved
salt and freshly ground black pepper
sprinkle brown sugar
6 or 7 thyme sprigs

Preheat oven to 250F. Place the cut cherry tomatoes on a sheet pan, cut side up. Season with salt, pepper, brown sugar and sprigs of thyme. Dry in the oven for 4 to 6 hours. Check periodically to make sure they don't burn.

Okra And Ham Pilaf

4 slices bacon, chopped
2 medium onions, chopped
1 green pepper, chopped
1 cup thinly sliced okra
1 clove garlic, chopped
8 to 12 ounces chopped ham
1 14 ounce can tomatoes, chopped
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 cup long grain rice, uncooked
2 cups water

Render bacon in a Dutch oven until brown but not crisp. Stir in onion, pepper and okra and saute until wilted. Add garlic and ham and continue cooking for 5 more minutes. Add tomatoes, thyme, cayenne, rice and water. Bring to a boil over high heat, then cover and simmer for about 30 minutes or until rice is tender.

Okra with Corn and Tomatoes

3 cups very cold water
1 tablespoon fresh lemon juice
1/2 cup minced onions
1/2 teaspoon minced garlic
3 tablespoons bacon drippings
1 1/2 cups sliced okra
2 cups corn, cut from cob, or frozen, thawed and drained
1 cup fresh tomatoes, peeled, seeded, chopped
salt and freshly ground black pepper to taste

Combine water and lemon juice. Soak okra in this mixture for 30 minutes to help remove gumminess. In a large cast iron skillet, saute onion and garlic in bacon drippings over medium heat. Add okra and continue to saute over medium heat for approximately 5 minutes, stirring constantly. Add remaining ingredients and continue to cook an additional 10 to 15 minutes. Reduce heat to low, cover and simmer an additional 5 minutes. Add water as necessary to prevent sticking. 4 to 6 servings.

Spicy African-Style Okra

1-1/2 lb. okra, sliced in 1/3-inch disks
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
2 large, ripe tomatoes, diced
1 fresh hot chile (habanero, serrano or jalapeno), pierced with a fork
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Rinse sliced okra in a colander under hot water.

2. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 3 minutes.

3. Add tomatoes (including juice) and chile and boil, stirring, until tomatoes are softened and liquid is reduced by half, 5 to 10 minutes. Add okra and cook, gently stirring, until okra is tender, about 5 minutes. Discard chilis and stir in salt and pepper.

Basic Indian-Style Sauteed Okra

1-1/2 lbs okra
2 tablespoon vegetable oil
2 onions, sliced thin
6 cloves garlic, minced
1/2 teaspoon turmeric
1 teaspoon salt
1/4-1/8 teaspoon cayenne pepper
freshly ground black pepper

1. Saute the onions and garlic in the oil for about 5 minutes. Add the okra and saute another 5 minutes. The okra should be a bright green after this.

2. Add the spices and mix to coat the okra with them. Add 1/4 cup of water, cover, and simmer for 15-20 minutes or until the okra is tender.

3. Uncover and cook down until any water is gone.

Spiced Indian-Style Sauteed Okra

1 lb fresh okra
2 big onions
1 ripe tomato
1 tablespoon fresh or dry coconut powder
1/4 bunch of cilantro (optional)
1 tablespoon tamarind paste
2 tablespoon any vegetable oil
1 teaspoon mustard seed
1 tablespoon any sambar powder
Salt to taste

<ST1:STATE w:st="on"><ST1:PLACE w:st="on">1. Wash</ST1:PLACE> </ST1:STATE>okra in a bowl of lukewarm water, and remove all the moisture using paper towels, it should be dry to cut. Slice okra crosswise into1/2-inch thickness. Chop onions, tomato and cilantro into small pieces.

2. Heat oil in pan and add mustard seeds, stirring until they split up, then add chopped onions and fry till golden brown. Add chopped okra and fry until dark brown. Add chopped tomato and continue frying on medium high heat until water evaporates.

3. Add coconut powder, tamarind paste, sambar powder, cilantro and salt with a bit more water and cook for 15 -20 more minutes. If you like, you can add 1/2 tablespoon of sugar.

Indian-Style Okra and Tomatoes

2 pounds okra
1/4 teaspoon turmeric
4 tablespoons vegetable oil
16 ounces stewed tomatoes
1 onion, minced
1 onion, diced
2 tablespoons vinegar
4 each garlic cloves, minced
1/2 cup water
1/2 teaspoon cumin seed
1 tablespoon black pepper
2 chopped green chilis
1 pinch salt
1/4 cup cilantro, chopped

1. Wipe okra gently with moist kitchen towel. Cut each into 4 pieces and set aside.

2. Heat vegetable oil in a skillet. Add onions, garlic, cumin seed, chilis (optional), and cilantro. Saute 4 to 5 minutes. Add turmeric. Stir once or twice.

3. Add tomatoes, vinegar and 1/2 cup water. Bring to a boil. Lower heat and simmer 15 minutes.

4. Add okra, black pepper and salt. Cover and cook until okra is tender, about 20 minutes

Southern Fried Okra

1 pound fresh okra
2 eggs, beaten
1/4 cup buttermilk (optional)
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
Freshly ground pepper to taste
Vegetable oil

1. Wash and slice okra; pat dry with paper towels.

2. Combine eggs and buttermilk. Add okra, and let stand for 10 minutes.

3. Combine flour, cornmeal, baking powder, salt, pepper and cayenne.

4. Working with small portions at a time, drain okra with a slotted spoon and dredge in cornmeal-flour mixture.

5. Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and heat to 375 farenheit. Fry okra until golden brown. Drain on paper towels and serve immediately