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Okra Beignets with Cilantro Sour Cream Sauce

September 16th, 2011
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Adapted from Epicurious.com

Makes about 36 hors d’oeuvres

Don’t be put off by this recipe if you don’t like the slippery texture of okra — it disappears when the okra is coated in batter.
For beignets
1 large egg
1/4 cup heavy cream
1/2 cup cake flour (not self-rising)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lb fresh okra, cut crosswise into 1/2-inch pieces (2 cups), or 1 (10-oz) box frozen cut okra, thawed
1/2 green bell pepper, cut into 1/4-inch dice (1/2 cup)
1 small onion, cut into 1/4-inch dice (1/2 cup)
1/2 cup cooked rice (preferably jasmine)
About 6 cups vegetable oil for frying (1 1/2 qt)
For sauce
1 cup sour cream (8 oz)
1 1/2 tablespoons chopped fresh cilantro
1/2 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon black pepper

Preparation

Make beignet batter:
Whisk together egg and cream in a small bowl until combined.

Whisk together flour, salt, and pepper in a large bowl, then add okra, bell pepper, and onion, tossing to coat. Stir in egg mixture until combined well. Let stand 20 minutes, then stir in rice.

Make sauce while batter stands:
Stir together all sauce ingredients until combined. Chill, covered, until ready to serve.

Fry beignets:
Preheat oven to 200°F.

Heat 1 1/2 inches oil in a wide 4- to 6-quart heavy pot until thermometer registers 350°F. Carefully add level tablespoons of batter to oil 1 at a time and fry (in batches of 10 to 12), turning over once, until golden, 2 to 5 minutes per batch. Drain fried beignets briefly on a rack set over paper towels, then transfer to a baking pan and keep warm in oven while frying remaining batter. (Return oil to 350°F between batches.)

Serve immediately, with sauce.

appetizers, cilantro, okra, peppers

Sweet & Sour Okra

August 30th, 2010
1 comment

from Indian Cooking by Madhur Jaffrey

Serves 4-6

14 oz fresh, tender okra
7 cloves garlic, peeled
1 whole dried red hot chili
7 Tbsp water
2 tsp. ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
4 Tbsp vegetable oil
1 tsp whole cumin seeds
1 tsp salt
1 tsp sugar
4 tsp lemon juice

Rinse fresh okra and pat it dry. Trim the pods by cutting of the two ends. Cut the okra into 3/4 inch lengths. Put the garlic and chili into a container of an electric blender with 3 Tbsp. of the water. Blend until you have a smooth paste. Empty the paste into a small bowl and add the ground cumin, coriander and turmeric, mix.

Heat the oil in a 9 inch frying pan or sauté pan over medium heat. When hot, put in the whole cumin seeds. As soon as the cumin seeds begin to sizzle (within a few seconds) turn the heat down a bit and pour in the spice mixture. Stir and fry for about a minute. Now put in the okra, salt, sugar, lemon juice, and 4 Tbsp of water. Stir to mix and bring to a gentle simmer. Cover tightly and cook on low heat for about 10 minutes or until okra is tender.

chiles, garlic, okra, side dishes

Simple Southern Succotash Veggie Medley

March 19th, 2009
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from Danielle Adams

1/2 Onion
2-3 Tomatoes (depends on the size – 2 if x-large) Or 1 can diced tomatoes if tomatoes are out of season
Handful or More of Summer Squash
Handful or More of Okra
1 Tablespoon of Olive Oil
1 Tablespoon of Butter
Cajun Seasoning
Salt and Pepper to Taste
Can of Corn or 2 cups Butter Beans

Simply Sauté all of the above and then let it simmer for 15 minutes or so and it makes a great dish…sometimes I even add a cup or so of cheddar cheese on top at the end and then our kids really love it.

beans, okra, onions, Recipes By Ingredient, side dishes, squash - summer, The Recipes

Pickled Okra

March 19th, 2009
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In sterilized pint jars put

1 tsp dill seed
1/4 tsp celery seed
1 clove garlic
1 Serrano pepper (optional)

Pack tight with okra. Make a brine with the ratios (you may want to reduce this for less quantity) 8 cups water, 8 cups white vinegar, 3/4 cups salt. Heat brine to just boiling. Fill jars with brine. Cap and process in hot water bath for 10 minutes. Enjoy (best after two weeks of curing)

chiles, dill, garlic, okra, pickles, Recipes By Ingredient, The Recipes