2019-07-01_Louisiana_Cookin

Louisiana Cookin’ | July/August 2019 44

OKRAOKRABUTTERMILKBUTTERMILK

CORNBREADCORNBREAD
MAKES 1 (10-INCH) SKILLET
(photo on page 38)

Packed with a colorful mix of fresh okra,
bell pepper, and onion, this delectably
moist cornbread tastes as showstopping
as it looks.

2 tablespoons vegetable oil
2 cups fi ne yellow cornmeal
1 cup all-purpose fl our
1 tablespoon baking powder
1 tablespoon chopped fresh thyme
2½ teaspoons kosher salt
1 teaspoon garlic powder
¾ teaspoon ground black pepper
¼ pound fresh okra, trimmed and
cut crosswise into ⅛- to 1⁄16-inch-
thick rounds (1 cup)
¾ cup fi nely chopped red bell
pepper, divided
½ cup fi nely chopped red onion
2½ cups whole buttermilk, room
temperature
6 tablespoons unsalted butter,
melted
2 large eggs, room temperature
4 fresh okra pods, trimmed and
halved lengthwise
4 (¼-inch-thick) red onion wedges

1. Preheat oven to 425°. Pour oil
   into a 10-inch cast-iron skillet. Place
   skillet in oven until oil is very hot,
   about 10 minutes.


2. In a large bowl, whisk together
   cornmeal, fl our, baking powder, thyme,
   salt, garlic powder, and black pepper.
   Stir in cut okra, ½ cup bell pepper, and
   chopped onion. In a large bowl, whisk
   together buttermilk, melted butter,
   and eggs. Add buttermilk mixture to
   cornmeal mixture, stirring just until
   combined.


3. Remove skillet from oven. Carefully
   pour batter over hot oil in skillet,
   smoothing top into an even layer with
   a small off set spatula.


4. Bake for 10 minutes. Remove from
   oven; top cornbread with halved okra,
   onion wedges (broken into smaller
   clusters if needed), and remaining ¼
   cup bell pepper, gently pressing into
   batter. Bake until golden brown and a
   wooden pick inserted in center comes
   out clean, 18 to 20 minutes more. Let
   stand for 10 minutes before serving.

FRFRIED PICKLED OKRAEDPICKLEDOKRA

MAKES 10 TO 12 SERVINGS

(photo on page 42)

Ultra-crisp pickled okra pods are the

ultimate pairing for chipotle aïoli.

¾ cup mayonnaise

2 tablespoons chopped fresh chives

1 chipotle pepper in adobo sauce,

seeded and fi nely chopped

2 cloves garlic, grated

2 teaspoons fresh lime juice

2 teaspoons adobo sauce (from can)

1¼ teaspoons ground black pepper,

divided

1 pound small to medium

fresh okra pods

2½ cups apple cider vinegar

2 cups water

3 tablespoons sugar

3 tablespoons kosher salt, divided

1 teaspoon coriander seeds

1 teaspoon mustard seeds

1 teaspoon black peppercorns

1 clove garlic, smashed

1 bay leaf

Vegetable oil, for frying

¾ cup all-purpose fl our

½ cup cornstarch

1 cup pale lager beer, chilled

1. In a small bowl, whisk together
   mayonnaise, chives, chipotle pepper,
   grated garlic, lime juice, adobo sauce,
   and ½ teaspoon black pepper until
   smooth. Refrigerate for up to 2 days.


2. Place okra in a large heatproof bowl.


3. In a large saucepan, bring vinegar,
   2 cups water, sugar, 2 tablespoons
   salt, coriander seeds, mustard seeds,
   peppercorns, smashed garlic, and bay
   leaf to a boil over medium-high heat;
   cook, stirring occasionally, until
   sugar and salt are dissolved, 1 to
   2 minutes. Pour vinegar mixture
   over okra. Place a piece of plastic
   wrap on surface of pickling liquid to
   keep okra submerged. Let cool at
   room temperature for 20 minutes;
   refrigerate for 2 hours.


4. Using a slotted spoon, remove okra
   from pickling liquid, and let drain on
   paper towels. Pat dry. Halve, smash,
   and slice okra as desired.


5. Fill a large Dutch oven halfway
   with oil, and heat over medium-high
   heat until a deep-fry thermometer
   registers 375°.
   6. In a large bowl, stir together fl our,
   cornstarch, remaining 1 tablespoon
   salt, and remaining ¾ teaspoon black
   pepper; whisk in beer until smooth.
   Working in batches, evenly coat
   pickled okra in batter, letting excess
   drip off. Fry until golden brown
   and crisp, 2 to 3 minutes. Serve
   immediatelywithchipotleaïoli.

STEWEDSTEWED OKRAOKRA

MAKES 6 TO 8 SERVINGS

(photo on page 39)

This mix of bacon, okra, and tomatoes

begs to be spooned onto some hot rice.

6 slices center-cut bacon, chopped

1 cup chopped yellow onion

1 cup chopped green bell pepper

½ cup chopped celery

1 tablespoon minced garlic

1 pound fresh okra pods, trimmed

and cut crosswise into ½-inch-

thick rounds (4 cups)

2½ cups chopped plum tomatoes

½ cup water

1 tablespoon chopped fresh thyme

1 bay leaf

2 teaspoons kosher salt

¼ teaspoon ground black pepper

⅛ teaspoon crushed red pepper

2 tablespoons fi rmly packed light

brown sugar

2 tablespoons apple cider vinegar

Hot cooked rice, to serve

Garnish: crushed red pepper

1. In a 12-inch enamel-coated cast-
   iron braiser, cook bacon over medium
   heat until crisp. Remove bacon using
   a slotted spoon, and let drain on paper
   towels, reserving drippings in braiser.


2. Add onion, bell pepper, and celery
   to braiser; cook, stirring frequently,
   until softened. Add garlic; cook for
   1 minute, stirring frequently. Add
   okra, tomatoes, ½ cup water, thyme,
   bay leaf, salt, black pepper, and red
   pepper; increase heat to medium-
   high. Cook, stirring occasionally, until
   tomatoes have softened and released
   their juices, about 10 minutes.
   Reduce heat to medium-low; cover
   and cook until okra are tender, 5 to 8
   minutes more. Stir in brown sugar and
   vinegar. Top with bacon. Serve over
   hot cooked rice. Garnish with red
   pepper, if desired.