Hi. I LOVE okra and grew up growing, cooking and eating it. Most important tip is to harvest early when the pods are tender. I like slimy okra (weird, I know) but also fried (a big treat) and stewed with others veggies like tomatoes. It is also great pickled whole with garlic and chilies if you like spicy hot. I am also planning on creating my own recipes this summer- just bought a ‘mess’ of okra this morning from a local farmer. Fried okra makes a crunchy topping too, you can visit my blog post, http://southbyse.com/2012/07/06/got-okra/, to see how I prepare it. It is stupendous on dishes with grits (or polenta)!
Practice, practice and a sharp knife. Cutting up a fresh chicken was one of the first techniques I learned when I began cooking at an early age. My Mother always purchased a whole chicken ( much more economical). She used every part right down to the “innards” in some way or another. Nice story.
Betsy Hinderliter has not yet posted.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child