Marinated Okra Recipes

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GRILLED OKRA



Grilled Okra image

These are very spicy and good. They have to be very charred.

Provided by Mr. Greekagojun

Categories     Side Dish     Vegetables

Time 10m

Yield 4

Number Of Ingredients 3

1 pound fresh okra
¼ cup melted butter
¼ cup Cajun seasoning

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Roll the okra in the melted butter and then in the cajun seasoning. Grill the okra until charred, about 2 minutes per side.

Nutrition Facts : Calories 156.1 calories, Carbohydrate 11.4 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 1501 mg, Sugar 1.4 g

MARINATED OKRA



Marinated Okra image

Leave on the stems for little serving handles. Something different for the condiment tray to suprise your friends with! From Nathalie Duprees Southern Memories Cookbook.

Provided by Diana Adcock

Categories     Vegetable

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 lbs okra
1/4 cup red wine vinegar
1/2 cup olive oil
1 teaspoon Dijon mustard
1 small grated orange, rind of (no white attached please)
3 teaspoons fresh orange juice
1/2 teaspoon cumin
salt and pepper

Steps:

  • Steam or blanch the okra for 3-5 minutes.
  • Plunge into cold water-drain and set aside.
  • Combine the vinegar, oil, mustard, orange peel, juice, cumin, salt and pepper.
  • Whisk well, pour over okra and marinate several hours or overnight.
  • Drain and arrange on a serving platter to be eaten as finger food.

Nutrition Facts : Calories 157.2, Fat 13.7, SaturatedFat 1.9, Sodium 17.3, Carbohydrate 8.2, Fiber 3.7, Sugar 1.4, Protein 2.3

PICKLED OKRA



Pickled Okra image

Provided by Alton Brown

Categories     side-dish

Time P14DT35m

Yield 4 pints

Number Of Ingredients 10

2 pounds young, small to medium okra pods
4 small dried chiles, split in 1/2
2 teaspoons mustard seeds
12 sprigs fresh dill
4 cloves garlic, whole
1 teaspoon whole peppercorns
1/4 cup kosher salt
2 cups rice wine vinegar
2 cups bottled water
Special Equipment: 4 pint-sized canning jars, sterilized*

Steps:

  • Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.
  • In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.
  • *Tips on Sterilizing Jars
  • Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
  • Sterilizing Tips:
  • Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
  • To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
  • Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
  • As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
  • After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

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12 BEST OKRA RECIPES - THE SPRUCE EATS
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From thespruceeats.com
  • Deep-Fried Okra. Fried okra is a classic for a good reason. A light cornmeal coating on the pods and a quick dunk in hot oil make fried okra crispy and completely delicious.
  • Garlic Sautéed Okra. This garlic sautéed okra recipe is so simple and includes a useful tip for preparing okra: Pat dry after rinsing. For this dish, you only need a bit of oil, sliced garlic, and okra.
  • Grilled Okra. The charred bits on grilled okra highlight the grass-like flavor of these beautiful green pods. It really is the easiest way to cook okra and it's almost as crowd-pleasing as the fried variety.
  • Roasted Okra. Roasting is another method that guarantees crisp okra every time. Oven-roasted okra is simple and brings out that delicious nutty, slightly grassy flavor with an almost sweet edge.
  • Okra With Tomatoes. This braised okra with tomatoes dish includes a flavorful blend of spices. Even though the okra is cooked in liquid, the acid in the tomatoes breaks up its gelatinous tendencies.
  • Pickled Okra. For an unexpected treat, try pickling okra. This process allows you to enjoy the distinctive grassy flavor of okra well past the summer and fall harvest.
  • Chilled Okra Salad. A favorite Japanese recipe, this chilled okra salad is a delicious option for hot days. Similar to freezing okra for storage, the recipe blanches it in boiling water, then shocks it in an ice bath to retain the bright green color.
  • Curried Okra With Onions. Not only does this recipe create a tasty okra dish, but it also includes essential tips for cooking okra. The curried okra is stir-fried with onion and tomato and seasoned with cayenne, curry powder, and turmeric.
  • Indian Crispy Okra. A slightly different approach to fried okra, kurkuri bhindi is a crispy Indian okra recipe. In this one, the okra is sliced thinly, dipped into a dry batter of gram flour, turmeric, chili powder, carom, and chaat masala, then deep-fried.
  • Stewed Okra in Tomato Sauce. A Greek vegetarian dish, bamies latheres me domata is stewed okra in tomato sauce. It's cooked longer than most okra recipes, which would normally create slimy okra.


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