| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Tvfn |
6 |
Servings |
INGREDIENTS
|
|
Pam |
| 1 |
tb |
Olive oil, (1 to 2) |
| 1 |
tb |
Medium finely chopped garlic |
| 1 1/2 |
|
Pounds, ¥ |
| 2 |
|
Inch long very fresh okra pods, washed well, but not cut open or destemmed (up to 3) |
| 1 |
|
Large, juicy, deep ripe summer tomato, chopped (or saved "innards" from stuffed tomatoes) |
|
|
Salt and freshly ground black pepper |
|
|
A few dashes of cayenne |
| 1/2 |
ts |
Dry dill weed, (1/2 to 1) |
INSTRUCTIONS
Pam spray a heavy, 10 to 14 inch cast-iron skillet, one that has a tight
fitting cover. Place on very low heat. Add olive oil, garlic, and okra. In
contrast to most sautes, the okra gets added when neither pan, nor oil, nor
garlic, is yet hot. Scatter tomato over the okra.
Still keeping heat very low, let okra just cook, uncovered, for about 10
minutes. Do not stir. Then cover, and let cook for 20 to 30 minutes more.
Keep on not stirring. Make sure heat is low enough so nothing is burning.
If you like, you can kind of push a few of the pods back to make sure the
garlic on the bottom is not burning, merely cooking, very slowly.
After 30 minutes, lift lid. Stir cautiously, just a few times the okra
should be quite tender, soft and sort of golden brownish. In stirring, you
want to break it up as little as possible, rather just recombine the
ingredients, though it is likely that a few pods will split if they have
not already done so.
Turn off heat. Salt and pepper the okra, sprinkle with cayenne and dill,
stir one more time and serve. Serve the whole pods. Those dining can either
cut off the stems at the top of the pods themselves (with a fork and
knife), or pick them up by the stems and nibble their way down, or even eat
the stems firmer, of course, than the tender pod, but edible and tasty.
Yield: 4 to 6 servings
Recipe by: CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9340
Posted to MM-Recipes Digest V4 #050 by "Ed Bauman" <BIRCHCREEK@msn.com> on
Feb 17, 97.
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