Appetizing Okra from our Test Kitchen's Recipe Box.
Grill Toppers
Cooking vegetables, shrimp, chicken tenders, and other small things on the grill can be a challenge.
Just as you go to flip asparagus, for example, it changes direction and slides between the grates
into the fire. You can skewer items together, but if you're short on time and patience, as I usually
am, a grill wok or topper is just the thing. These inexpensive devices are available at home goods
stores, discount stores, and home-improvement stores during the spring and summer.
Grill woks work well for stir-frying on the grill, ensuring even cooking of the contents. The tall,
flared sides allow them to easily accommodate a wok tool or spatula, and the small holes let in heat while
corralling the food.
Grill toppers are flat, and you can cook more items on them. Use them for vegetables and small pieces
of meat or seafood that don't need a lot of turning. If you want to sear onion slices, for example, coat the
cold topper with cooking spray (we like the kind formulated for grilling), place it on the food grate, and
then add the onions. Once they're the desired degree of doneness on one side, turn the slices with a pair of t
ongs or a spatula.
Roast for Flavor
Tomato-based salsa and pico de gallo are delicious additions to all kinds of recipes. Try them as condiments for
dipping, as healthful toppings, and as ingredients in the dish. Make them even more flavorful by roasting or
broiling the tomato, onion, and pepper first. This enhances their sweetness by evaporating some of the moisture
and caramelizing the natural sugars.
• Spicy Salsa Ranchera
Once cooked, the tomatoes and peppers are really easy to peel--just wait until they're cool enough to handle. If
using a hot variety of pepper, such as the serranos in Spicy Salsa Ranchera, wear rubber gloves so the oils don't
burn your hands (and be sure not to touch your eyes).
Make this salsa several weeks ahead, and freeze. Thaw it in the refrigerator, and serve either warm or at room
temperature. It's great with the enchiladas on page 180. Be warned: The serranos pack a punch, so this salsa
lives up to its name. Scale back to two peppers if you want a milder flavor. You can also substitute other
varieties that you may have in your garden--just adjust the level of heat to your taste.
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A Tender Tip
It's still prime okra season, which means there's a whole lot of fryin' going on in our region. But full-size
pods can be notoriously hard and chewy. So to be sure you're about to fry tender ones, try this trick from
reader Pam Floyd (who also happens to be our Editor's wife). When you slice into the stem end of the okra with a
sharp knife, it should cut "like butter," Pam says. If you encounter any resistance, put the pod aside for the
soup pot or a batch of stewed okra and tomatoes.
For more ways with okra, visit the Test Kitchens Recipe Box.
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Test Kitchen's Recipe Box
• Simple Stir-Fried Okra
• Okra Rellenos
• Fried Okra Salad
• Grilled Okra and Tomato Skewers
• Pickled Okra-Ham Rolls
• Okra and Tomatoes
• Okra Creole
Appetizing Okra
Okra is a great addition to a variety of dishes, and it's in season now. It's a staple in coastal
South Carolina dishes as well as in gumbos from Louisiana. But this is one vegetable whose viscous
texture is changed by grilling, frying, or pickling. Try Simple Stir-Fried Okra, for example, for a
non-slimy, low-fat, and delicious preparation. Mustard seed, cumin, and crushed red pepper lend an
irresistibly smoky, spicy flavor. And okra with Southwest flair--such as in Okra Rellenos--is
surprisingly delicious. Try this variation on the classic Chile Rellenos, and you'll see what we
mean. But don't stop there, give these others a try too.
"From Our Kitchen" is from the August 2007 issue of Southern Living.
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