I should love cherry tomatoes: they're tiny, they're bursting with juiciness, and they represent the deep heart of summer. But between us friends, I hate...Read More
The Surprise of Grilled Okra
You now how I know it’s summer? I mean, besides the 100+ temperatures predicted every day this week… OKRA and ZUCCHINI!
Last summer, I thought I’d discovered my favorite way to enjoy okra: rolled in almond meal and toasted in the oven. But last night, I discovered my One True Way To Eat Okra™. Say hello to grilled okra; I guarantee you’ll have a summer romance.
Spicy Grilled Okra
1 pound fresh okra
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarse (granulated) garlic powder
pinch cayenne pepper
Prep. Preheat gas grill on high with the lid closed, about 10 minutes. Meanwhile, cut the stem off each piece of okra. Be careful not to cut into the pod! If you don’t allow oxygen to get inside the pod, you will not be slimed. Put cleaned okra in a large mixing bowl with plenty of room to toss.
Toss. Add the oil, salt, garlic powder, and cayenne to the okra. Toss with two wooden spoons until okra is coated with oil and seasonings. Don’t wash the bowl; just set it aside for a few minutes.
Grill. Place okra on the grill, close the lid, and amuse yourself for 2 minutes. Using tongs, roll the okra onto its other side and grill for another 2 minutes with the lid closed. Remove the okra from the grill and return it to the bowl. Toss again to roll the okra in the remnants of the spiced oil. Sprinkle with a little more salt, if you’re a salt fiend like me. Eat with your fingers!