Maybe I was thinking just steak and okra would be too white-bread. In any event, I had this big beautiful yellow/orange heirloom tomato which was aching to be a part of this meal, so I decided to turn it into a salsa. It became a problem when I added some jalapeño, even a really, really small …
Search for okra - 36 results found
local shrimp with chipotle, saffron, cumin, fennel; okra, chili
Jumbo shrimp: It’s an archetypal oxymoron, but no less delicious for being a classic. There were also a lot of them this time, a bounty which would have been unlikely on our table had Jean Claude Frajmund not been offering them at a very good price on Saturday (he was in a hurry to close his …
porgy, tomato/olive/herb salsa; sautéed purple okra, chili
Colorful goodness. the fish serving began with a salsa prepared by heating 3 tablespoons of a Portuguese house olive oil from Whole Foods Market inside a small vintage Corning Pyrex Flameware blue-glass pot pot over a gentle flame, adding roughly 6 ounces of tomatoes (one sliced orange heirloom from Stokes Farm and a couple of …
oregano-roast squid; purple okra; tomato, basil, balsamic
Everything about it. a large rectangular enameled cast iron pan heated on top of the stove until hot, its cooking surface brushed with olive oil, and once the oil was quite hot, one pound of rinsed and carefully dried large squid from P.E. & D.D. Seafood, which had been selected from the bucket right in …
culotte steak, shallot blossom; tomatoes, dill flowers; okra
‘Heil sei dem Tag!’ It was the Fourth of July. We had a nonpareil steak, ripe tomatoes, the first okra of summer, and a sturdy and particularly American red wine. While the opera was German, the music sings of liberty and justice, and the plot is particularly apposite in jailhouse America. For what it’s worth, …
monkfish with stewed tomatoes, lovage, mint; okra, chilis
I don’t normally do stews. I don’t have anything particular against them. Maybe I usually like to work fast, or maybe I prefer the neatness of a more aggressive relationship between food and heat than that associated with dishes called stews. But the luscious product of this quite simple recipe could change my mind, especially since I cam imagine how well it might be …
bluefish baked ‘Greek style’; okra sautéed with habanada
I’ve now prepared this dish twice, and last night it was at least as delicious as the first time. There is a lot going on in it, but I’ve become convinced that bluefish was made to be richly accompanied: It’s not like this strong fish is likely to be easily overwhelmed by anything, even this combination of tomato, onion, …
garlic/chili/spring shallot-basted tilefish, zest; okra; chard
It’s not really much “like lobster”, as some would have it, but it is a sweet fish, in more than one sense. I’ve written a bit about tilefish in an earlier post. It’s difficult to imagine that it was once included within that hoary commercial seafood classification, ‘trash fish’, along with, among others species I would now consider delicacies, …
sautéed flounder, tomato-shallot-papalo butter; okra, chili
I’ve used it before, but, like all recipes, or at least the ones we amateurs play with, it turns out at least a little differently each time. Last night I worked that part even more by picking tomatoes I had never used before in this preparation. The recipe was one which I had found on the LA Times site 2 years ago; I made only a few …
steak, micro radish; okra, chili, breadcrumbs; peppers, basil
The steak was familiar, even to the topping, and so was the okra, even if these were the smallest I had ever cooked, or seen, for that matter. The sweet peppers looked only a little like any I had seen before, and they were definitely smaller than any I had cooked until last night. I bought the …