Cajun-style Corn And Tomato With Fried Okra

Many of us would agree with Peter when he says that parts of Paul’s letters are hard to understand! And there are difficulties and apparent discrepancies in other parts of the Bible too. On this matter of discrepancies, I remember reading something written by an old seventeenth-century Puritan named William Bridge. He said that harping on discrepancies shows a very bad heart, adding: “For a godly man, it should be as it was with Moses. When a godly man sees the Bible and secular data apparently at odds, well, he does as Moses did when he saw an Egyptian fighting an Israelite: he kills the Egyptian. He discounts the secular testimony, knowing God’s Word to be true. But when he sees an apparent inconsistency between two passages of Scripture, he does as Moses did when he found two Israelites quarreling: he tries to reconcile them. He says, ‘Aha, these are brethren, I must make peace between them.’ And that’s what the godly man does.”

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Cajun	July 1992	1	Servings

INGREDIENTS

1		Onion, sliced thin
2	T	Unsalted butter
1	T	Vegetable oil plus
		additional for frying
		the okra
3	c	Fresh corn kernels including
		the pulp cut from about
		scraped from the cobs
		ears of corn
1		Tomato, seeded and chopped
1/2	c	Heavy cream
1/4	c	Water
1/4	lb	Okra, rinsed well and
		patted dry
		Cornmeal seasoned with salt
		and pepper
		for coating the okra

INSTRUCTIONS

4
In a heavy saucepan cook the onion in the butter and 1 tablespoon of
the oil over moderate heat, stirring occasionally, until it is  golden,
add the corn, the tomato, the cream, and the water, and cook  the
mixture, covered, over moderately low heat, stirring  occasionally, for
20 minutes. Season the corn mixture with salt and  pepper and keep the
mixture warm, covered.  Cut the okra into 1/4-inch-thick slices, in a
bowl toss it with the  seasoned cornmeal, and shake it in a coarse
sieve to know off the  excess cornmeal. In a deep skillet heat 1/2 inch
of the additional  oil over moderately high heat until it is hot but
not smoking and in  it fry the okra in batches for 1 to 2 minutes, or
until it is golden,  transferring it with a slotted spoon as it is
fried to paper towels  to drain. Serve the corn mixture topped with the
fried okra.  Serves 6.  Gourmet July 1992  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1296 Calories From Fat: 750 Total Fat: 85.4g Cholesterol: 224.1mg Sodium: 2187.6mg Potassium: 2500.6mg Carbohydrates: 133.3g Fiber: 21.1g Sugar: 34.6g Protein: 22.1g