Grilled okra

Mom loved okra. When ever I make a pot of her homemade vegetable soup I always include a can of okra in her memory. Never tried fresh, maybe next time.

ETex2 wrote:
I love pickled okra too. I wonder if you can add cayenne or red pepper flakes to the store-bought jar to make it spicy?

Don's see why not!

I love pickled okra too. I wonder if you can add cayenne or red pepper flakes to the store-bought jar to make it spicy?

magnusfide wrote:

wbwood wrote:
Slimy boiled okra is good!

To each their own :W

Mom always boiled okra and I grew up hating it. Love it know that we know different ways to cook it, and love the pickled okra too.

przao wrote:
Threw a few pods into some leftover asparagus pickle juice, added red pepper flakes and sliced pickled jalapeno juice. The result was pickled okra that was surprisingly good.

The Texas brand pickled okra in my area is well over $5 per jar, and I can make 3 jars worth of pickled okra using a single bag of frozen okra for about a dollar and change.

Nice idea, and we love the Taste Of Texas Pickled Okra too. Was in WalMart today and saw it for $2.39 a jar, but they only had the Mild, we like the Hot. You're right, it's usually around 5 bucks a jar.

Threw a few pods into some leftover asparagus pickle juice, added red pepper flakes and sliced pickled jalapeno juice. The result was pickled okra that was surprisingly good.

The Texas brand pickled okra in my area is well over $5 per jar, and I can make 3 jars worth of pickled okra using a single bag of frozen okra for about a dollar and change.

LindaAnn wrote:
For frying, he slices the pods, puts in a colander, runs water over and drains...then he takes a mixture of flour and corn meal (half and half), drops the okra in and covers it completely in the mixture. Then he spreads it in a cookie sheet/baking pan sprayed with Pam and bakes 350 about 1 hour. After it cools, he puts in freezer bags. When ready to cook, he thaws and it only takes a short time to fry because it's already done....it's really crispy.

I'll have to remember this one.
Thanks.

We love okra any way it's cooked, but we favor fried. My husband has okra in his garden every year, and we put some of it whole in the freezer. For frying, he slices the pods, puts in a colander, runs water over and drains...then he takes a mixture of flour and corn meal (half and half), drops the okra in and covers it completely in the mixture. Then he spreads it in a cookie sheet/baking pan sprayed with Pam and bakes 350 about 1 hour. After it cools, he puts in freezer bags. When ready to cook, he thaws and it only takes a short time to fry because it's already done....it's really crispy.

I'll admit I still can't take it alone like grandma and grandpa did, but I add it to vegetable stews, gumbo, etc.

wbwood wrote:
Slimy boiled okra is good!

To each their own :W