EASY GRILLED OKRA
Here's how to make the best grilled okra! It's beyond easy with just 4 ingredients, and it's a flavor-filled side dish to any summer meal.
Provided by Sonja Overhiser
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat a grill to medium-high heat (375 to 450 degrees).
- Mix the okra with the olive oil.
- Place the okra directly on the grates. Grill 4 to 5 minutes per side (10 minutes total), until lightly charred. Sprinkle with the kosher salt and squeeze with the juice from the lemon wedges.
Nutrition Facts : Calories 73 calories, Sugar 1.3 g, Sodium 6 mg, Fat 5.4 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 6.3 g, Fiber 2.7 g, Protein 1.6 g, Cholesterol 0 mg
GRILLED OKRA
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
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
UN-SLIMY OKRA
Roasting the okra with tomatoes keeps it from being slimy, and a dusting of panko adds a touch of crunch to mimick fried okra without the added fat from frying.
Provided by Sarah Garment Stone
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the okra and tomatoes in a bowl. Pour in the olive oil and sprinkle with kosher salt, pepper, and garlic powder. Stir until the vegetables are coated with oil. Add the panko bread crumbs and stir. Spread the vegetables on to a lightly greased baking sheet. Bake for 13 to 15 minutes until the tomatoes are soft and the okra is lightly browned.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 30.2 g, Fat 8 g, Fiber 4.4 g, Protein 5.8 g, SaturatedFat 1.2 g, Sodium 347.5 mg, Sugar 1.5 g
BARBECUED OKRA
Steps:
- Preheat the grill to high.
- Place the salt, paprika, sugar, coriander, black pepper, cayenne, and celery seed in a small bowl and stir to mix.
- Rinse the okra under cold running water and blot dry with paper towels. Trim the tips off the stem ends of the okra but do not cut into the pods. Place the okra in a large mixing bowl, add the butter and toss to coat. Add the rub mixture and toss to coat.
- When ready to cook, arrange the okra on the hot grate so that they are perpendicular to the bars or you may wish to skewer 4 or 5 pods side by side with bamboo skewers that have been soaked in water to keep any stray okra from falling through the grates and into the fire. Grill the okra until nicely browned, about 2 to 4 minutes per side, turning with tongs as needed. Transfer the grilled okra to a platter or plates and serve immediately.
GRILLED OKRA WITH CAJUN RéMOULADE
Okra is a popular item at robatayaki (grill) restaurants in Japan where the pods are pinned together with skewers into rafts. Turning rafts of okra (versus flipping individual pods) is the easiest way to grill them. Besides the charred smoky flavor grilling imparts to all vegetables, it also minimizes okra's slime factor - boiled or stewed okra tends to become mucilaginous. This is useful for thickening gumbo, but it's off-putting to many people who try to eat okra straight. In keeping with okra's Louisianan associations, this formula calls for dusting the okra with Cajun seasoning before grilling and serving it with a rémoulade sauce for dipping or spooning on top.
Provided by Steven Raichlen
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
- Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
- Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
- Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
- Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.
CRISPY GRILLED OKRA
Simplest and tastiest recipe for okra ever. I didn't think I liked okra, but decided to give it another try when when I saw at my local farmers' market. I don't like slimy okra, and I like to keep things simple but tasty. This recipe is it! You can skewer them to make them a little easier to handle on the grill.
Provided by MChele
Categories Okra Recipes
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Wash and pat okra dry with a kitchen towel.
- Toss okra in olive oil and season with salt and pepper.
- Place okra on the preheated grill, perpendicular to the cooking grate, and cook for 2 minutes per side.
Nutrition Facts : Calories 65 calories, Carbohydrate 8 g, Fat 3.5 g, Fiber 3.6 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 9.2 mg
MEL'S FABULOUSLY EASY SAUTEED OKRA
Okra sauteed in olive oil with lots of garlic. Cornmeal is added toward the end--fabulous fried okra with less oil and with only one pan, no messy battering and frying. Enjoy!
Provided by bwhite
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a saute pan over medium heat. Add garlic and cook, stirring constantly, until soft and fragrant, 1 to 2 minutes. Add okra and cook for 5 minutes. Sprinkle cornmeal on top; cook and stir until okra is fork-tender and cornmeal absorbs excess moisture, about 2 minutes.
- Serve topped with Parmesan cheese.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 13.7 g, Cholesterol 6.2 mg, Fat 9 g, Fiber 3.9 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 118 mg, Sugar 1.5 g
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- Begin by heating up the grill. While it heats up, cut the tops off of the okra pods, and slice them in half lengthwise.
- Skewer the cut okra pods onto the bamboo or metal skewers. Don’t skewer them lengthwise, or you’ll only be able to get a few per skewer. Drizzle the okra with olive oil and use a brush to ensure that the okra is well covered. Turn the skewers over and be sure the olive oil is covering both sides. Then use your favorite seasoning blend (such as Tony Chachere’s, Old Bay, or a blend of salt, pepper, and garlic powder) to coat the cut side of the okra.
- Place okra on the hot grill. Grill for 4-5 minutes, then flip skewers over. You should be able to see lovely grill lines (see skewer on left). Grill for another 3-4 minutes on other side.
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