So after work, I just went out the back gate and into the garden. Gary was already in the okra cutting and trimming the plants. I had a plastic bag and (more importantly) a pair of vinyl gloves. Those keep the prickly hairs on it from causing you to sting and itch. Once I had picked all I thought I could eat -and talking to Gary for a while- I headed to my kitchen. First off it needs to be washed well. This removes the pricklies and any bugs that may have ridden in on the okra.
I got a number of little pods that are just perfect for (don't gag now) boiling. I will tell you the secret to good boiled okra. Once the water starts boiling with the okra in it, you add about a quarter cup of apple cider vinegar. Like magic it reduces the "slime" that most people find offensive. Once it is boiled to a nice tender stage, drain it in a colander and toss it back into the hot pan along with some REAL BUTTER. (shhhh..don't tell my doctor, but I use real butter for cooking- in moderation of course.) I set it back on the stove (which is hot but turned off) and let the butter melt and coat it. Then I add a light sprinkle of salt.
That is some tasty eating in my book. Uh....I had already eaten about half of it right out of the pan!
I also had some larger, but still tender, pods. So I cut those up and dredged them in cornmeal. Then I fried them in a combination of olive oil and canola oil. The olive oil can burn at high temps so the canola tempers it.
This is the first batch, in the pan. I had another batch also. I put the fried okra away for lunch tomorrow and probably a bit more tomorrow night. (I ate all of the boiled okra with a chunk of cornbread!)That is some real Southern Cooking! I took a "how Southern are you" test today. My results said I am 100% Southern and probably kin to General Lee. LOL
