Here’s an idea for your okra. It’s a recipe offered by Steven Satterfield of Miller Union last summer in a chef demo at the Peachtree Road Farmers Market. Like most of Satterfield’s recipes, it’s simple and it’s delicious.
Satterfield calls for the tomato to be peeled. You can use a paring knife to peel a tomato, or try his technique if you don’t mind boiling water to do the job: In a small pot or medium sized saucepan, bring some water to a boil. Place the tomato into the boiling water for approximately 60 seconds or until the skin bursts. Remove the tomato immediately and plunge into ice water. Peel the skin off then trim and dice into medium sized pieces.
Ingredients:
3 tablespoons extra virgin olive oil 1 medium yellow onion, sliced Salt and pepper 1 clove of garlic, peeled and sliced 1/2 teaspoon dried red chile flakes 1 pound of okra, washed, tops trimmed, sliced in half lengthwise 1 ripe tomato, skin removed, and diced
Preparation:
Heat olive oil in a wide skillet on medium-high heat. Add onions and season with salt and pepper. Cook for five minutes, stirring frequently, then add slivered garlic, hot pepper and okra and season again. Cook for five minutes, then add chopped tomatoes, seasoning again. Serve as a side dish or add to pasta for a main dish. Also delicious if cooked with shrim, added with the tomatoes.