| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Low country, Southern |
8 |
Servings |
INGREDIENTS
| 8 |
sl |
Hickory-smoked bacon (thick slices) |
| 1 |
md |
Onion, chopped (~3/4 cup) |
| 1 |
lb |
Fresh okra, trimmed |
| 5 |
|
Vine-ripened tomatoes, peeled and quartered OR |
| 1 |
cn |
Tomatoes, quartered, with their juice (1 1/2 lb) |
| 1 |
|
Fresh hot pepper or cayenne pepper to taste |
|
|
Dry white wine or chicken stock |
|
|
Chopped fresh herbs of your choice for garnish |
INSTRUCTIONS
Cook the bacon in a cast-iron skillet over medium heat until it is
uniformly crisp. Remove from the skillet and set aside to drain. Add
the onion to the bacon grease and cook until the onion begins to
become transparent, about 5 minutes. Add the okra and continue
cooking until the okra begins to glisten with moisture. Add the
tomatoes and pepper and lower the heat. Simmer, uncovered, until the
okra and tomatoes are stewed evenly, stirring occasionally and adding
wine or stock to the pan if necessary to keep the mixture soupy.
Serve over white rice steamed in chicken stock and harnish with fresh
herb of your choice and the reserved bacon, crumbled. Serves 6-8.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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