The hand of God has a green thumb and I’m pretty sure that’s why okra is the absolute best. I know some people claim to hate the “texture” but usually they’re referring to the way the okra has been cooked. Personally I haven’t met an okra dish I haven’t liked and I’ve had one made with okra powder that makes a sort of green gelatinous goo. I was maybe 4 or 5 years old and was being dragged along through the Sahara while my parents were off doing work “in the field”. And then again with “callaloo” in Haiti. It’s been a good life when you can enjoy one of your favorite vegetables across continents.
I’ve only recently started cooking okra for myself but not because it’s difficult. It’s not always available and when it is here’s usually a family friend who makes it for me. “Spoiled”. I know.
So without further ado, here’s just a few of the ways I know I like o eat okra as well as a couple I still need to try.
Grilled Okra with Red Curry-lime Dressing
Spicy Okra Pickles
Roasted Okra (aka. Seared Lamb Chops with Blood Orange Sauce and Roasted Okra with Chili Oil)
We’re skipping a couple of the winter months and heading straight into Spring! March also happens to be the month where my birthday is located. Happy Silver Jubilee to Me! There are several uses for Blood Oranges in this menu due to the fact that I have recently found a good place to procure them. Perhaps there’s even some illusion to the religious holiday that lands within the vicinity of my Aging Day and the fact that it will signify the end of Lent. I’ve given up buying recreational books and it’s been somewhat trying. Good thing I’ve got a personal library to keep me going!
Gastroporn Menu – March.2013
Artichoke and Pea Soup with Fried Curd
Baguette with Parmesan and Roasted Garlic
Lamb Chops With Blood Orange Sauce, Roasted Okra With Chili Oil (Follow the link to the original blog with some very good photos that go with this meal)
Luscious Blood Orange Bars with a Brown Butter Crust