Okra-touille from Foodie Friday

Okra-touille from Foodie Friday

At Foodie Friday, Chef Matthew McClure from the Hive at 21C in Bentonville taught us how to make okra-touille.  He stressed to us that the key to cooking okra is to hard sear it, which helps with much of the “slime factor.”  I got to sample his recipe, and it was love at first bite.  So good.  So when I left AWBU on Sunday, I immediately stopped by the grocery store to buy ingredients to make this dish at home.

It includes fresh summer produce like okra, onions (which Chef McClure says Arkansas grows some of the best of!), peppers, and squash.  I was shopping and saw some corn, which is a summer vegetable I adore, so I decided to put a spin on his recipe and make my own which included corn and a bit more spice.  It was a hit.

Celebrate summer's bounty with this delish okra-touille.  Okra, corn, tomatoes, squash, zucchini, and onions. And find out how to take the slime factor out of cooking okra!

Our version was a little spicier.  I used some jalapenos from the pepper pots in my backyard! Heyo for growing your own food!

peppers

 

Okra-touille

  • 1 onion, chopped
  • 3 small jalapenos, chopped (could also use one bell pepper for more mild taste).
  • 2 zucchini, cut into cubes
  • 2 summer squash, cut into cubes
  • 2 ears of corn, with the kernels cut off
  • 2 tablespoons of tomato paste (I used sundried tomato paste)
  • 1 can of diced tomatoes, drained
  • 1 pound of okra, cut into little rounds.  I remove the top and the pointy bottom for a more uniform mouth feel.
  • 1/2 tablespoon of Cavender’s Greek seasoning
  • 1 clove garlic, chopped
  • salt
  • a light oil with a high smoke point, like rice bran oil or vegetable oil

A bounty of summer vegetables!

veggies

This looks like a lot of prep work, but if you chop in stages as things cook, it goes quickly.  Start with a couple tablespoons of oil in a heavy skillet (I used an enamelware pan), and sweat the onions, peppers, and garlic over medium heat.  You don’t want much, if any, color on the onions. While that cooks, you can chop your squash, zucchini, and corn.

Once the onions are soft, add the zucchini, squash, and corn.

Once those saute for several minutes, add the tomato paste, diced tomatoes, and Cavender’s.  While that cooks, chop the okra.

In a separate heavy skillet (I used cast iron), add a couple of tablespoons of oil and let it get really hot, like medium high heat hot.  Add about half of the okra (Chef McClure explained you want to sear the okra, and adding too much can cause the temperature of the pan to drop too much).

Add salt. Chef McClure used what seemed like too much salt to me, but it tasted great. I would say he added about 1/2 a tablespoon of salt to each batch of okra. In batches, sear the okra.  You want some color on them, and they will soften.  It almost seemed like frying the okra, without any breading.  Remove the okra from the pan, and let it drain on paper towels.

Stir the okra into the veggies and top with some fresh herbs.  I used parsley.

 

It’s the perfect side dish!  Or you could even stir in some diced chicken or sausage and serve it over some rice to make a more complete meal.


Comments

  1. Thank you! I missed most of that demonstration at FF and wanted the recipe! Going to go beg okra from my mom’s garden now! 🙂

    • It’s so tasty! My recipe is a little tweaked from Foodie Friday (with the added Cavender’s…but I love it on veggies so I used it), and chef McClure didn’t used the diced tomatoes, but I wanted some more moisture in mine. It worked for me. It’s a great recipe to play with and make your own version.

  2. This looks so good! Thanks for sharing with the rest of us. Pinning for later. 🙂

  3. Yum! This looks awesome! I think I have everything to make this tomorrow. Thanks for sharing 🙂 It was great to meet you at AWBU! Wish we would have been on the same side of the table. Much love for your surgery. Hope all goes well!

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