If I was a good food blogger, I’d take the time to ensure decent pictures of the food I blog about.
If I was a good food blogger, I’d take the time to put together a real recipe.
But alas, some days I am just too hungry to take the time for nice pictures. Some days I just go with the flow and throw things in a pot and cook them and am pleased with the results.
Above is one of those results. It started out as stewed okra & tomatoes. I threw in a jalapeno from the garden and minced garlic with the onion, some fresh corn cut off the cob, fresh thyme & parsley a few minutes after the tomatoes, Old Bay and shrimp after cooking the okra for a few minutes and served it on a bed of grits. I measured nothing, as is my habit. Everything about it was just right though. I’ve always seen rice recommended to be served with stewed okra & tomatoes, but after giving grits a try, I think that’s the way I’ll be serving it from here on out. They were a much better foil to the sauce.
I know people steer clear of okra because they think it’s slimy. It’s true, when you slice it, it is slimy. Cooked however, it loses that quality and becomes a thickening agent. Fresh okra is the only way to go. I prepare it exactly four ways all summer long: stewed in gumbo or with just tomatoes as seen above, battered & fried and pickled. I hear it’s tasty roasted on the grill and I intend to try it that way as well one of these days. It’s a pretty plant to have in your garden – it gets tall and the blooms resemble hibiscus. Just be sure to plant a good bit of it, as once you get the taste for fresh okra, you’re hooked. And pickled okra in your bloody mary’s is quite good.