I realize, it’s halloween and okra is not exactly candy. But this simple recipe is so good, you’ll crave it like chocolate. Ok, maybe that’s a stretch, but you’ll crave it nonetheless.
Okra is something that’s completely new to me. I’ve been living here in Texas for awhile now, but have never been so inclined to give this humble vegetable a try until I had it at this summer at Contigo.
Their preparation is pretty straight forward: oil, garlic… cook them over high heat so they get that nice char without becoming slimy. The genius part is the way they finish it with sherry vinegar. It gives them such a sweet, tangy, almost pickled, kind of flavor… you’ll start eating these and not be able to stop.
Camille somehow sweet-talked the chef into giving her the recipe, so here’s the link to it on camillestyles.com.
The only thing I do differently is use a bit (ok, a lot) less oil. And when I can’t get my hands on any good cherry tomatoes, I just leave them off, it’s still delicious.
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This looks incredible! I’ve never thought to pair okra with walnuts… but I do love pickled okra, so this looks like something I’d really enjoy. Can’t wait to give it a try!
Interesting way to have okra. I’m Asian so we use it often in quite a few traditional dishes.
Fresh okra is one of the reasons I’m really looking forward to about living in TX! I’ve only had it frozen, but I love it.
I’ve actually lived in Texas all of my life and had never really thought much about okra until recently. One of the farmers at our local market had me eat one raw and I have been looking for recipes ever since. This looks like the perfect inaugural okra recipe to try!
I absolutely love okra!!! It is not something I see here in the Pacific NW so much (only at my favorite Indian restaurant!) but I have always wanted to cook with it. This recipe sounds absolutely addicting!!! XO Brynn
Thanks for the love Jeanine, and let me say from experience: this okra is completely addictive.
Okra has always eluded me. I’ve enjoyed it, sure. But cooking it, yeesh. Can’t do it. The simplicity of this sounds do-able though. Especially with that zing of sherry vinegar at the end. Yum.