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Post by OkieinAltus on Oct 9, 2016 19:59:15 GMT -6
I have a Oster dehydrator that has no adjustments. I ended up putting them in the oven on 170° with the door cracked open to let the moisture out. With that I achieved the desired results as far as crispness. What I didn't get was much flavor even though I seasoned the heck out it. ill need to sort that out.
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Post by heavy hitter okra on Oct 11, 2016 20:09:32 GMT -6
I dehydrate my okra slices until they're so crisp, they explode when you bite into them (like potato chips).
As for seasoning; you probably just need more salt. I season mine differently, depending on what I'm going to use them for, but most of them end up getting eaten as snacks at family gatherings like you would eat popcorn.
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Post by OkieinAltus on Oct 11, 2016 21:12:40 GMT -6
I won't be doing much more this year as the plants are starting to slow dow where I only pick every other day most times. Next year I plan on having between 10-20 HH plants so that should keep me in okra for a good while.
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Post by macmex on Oct 13, 2016 5:41:50 GMT -6
I forget whether this was mentioned previously. But whenever I'm in the garden and pass the okra, I grab a tender pod and eat it right then and there. I find it, raw, to be very good. Haven't tried it yet, but I suspect raw chopped okra would be good in a salad.
Also, the one African/Heavyhitter cross, in my garden, which has been producing, has NO SPINES. This includes the pods. So it is even better for eating raw.
Here's a picture of the African/Heavyhitter cross:
George
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Post by OkieinAltus on Oct 13, 2016 8:51:27 GMT -6
What does that mean, spineless?
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Post by OkieinAltus on Oct 13, 2016 12:25:22 GMT -6
I also will eat okra and other items straight off the plant. Tasty!
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Post by macmex on Oct 14, 2016 5:54:40 GMT -6
Most okra varieties have microscopic spines (stickers) on their leaves and pods. This is why, when one picks okra, it is common to itch. Even when I eat raw okra, I can usually feel tiny spines with my tongue. But with this African/Heavyhitter cross, I don't feel any little spines.
One word of caution about this cross: it is likely to be unstable. It will probably take years of selection to be able to just plant a row of it and have every plant resemble one another.
George
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Post by heavy hitter okra on Oct 14, 2016 7:24:10 GMT -6
Glen and I have Noticed that too. The okra we grew from the cross he made in Panama has no spines. You can pick it with a short sleeve shirt on and it won't make you itch. That makes us wonder if the leaves would make a good salad green? Okra leaves are not only edible, but very nutricious. Here in America, we're just not that hard up for good greens, but this new cross has very thick, juicy, supple leaves with no spines, so it makes one want to experiment.
We'll have to try it and see.
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Post by glen on Oct 15, 2016 9:45:45 GMT -6
I have to jump in here. The parents of the hybrid are the Panamanian coffee okra and the African okra. Both of these variety's are spineless. The coffee okra makes better quality okra in my opinion but both are spineless. Its possible that Heavyhitter okra got involved in this cross also but we don't know for sure. Chalk that up to my learning experience I am working on this cross and will continue to work on it. Ron, will be sent a good sample of seed from my best plants and also from the latest back cross which is the most import ant project I am now working on. Maybe Ron will share some seed with interested gardeners? If someone is interested in eating the leaves this is a splendid variety for this. Leaves stay big on the plants I am selecting. Branches do not get tired either and will produce okra until the cold weather kills these plants. Here in Panama, the plants can live for over a year that I know of. Anecdotally I have heard that people have kept these plants alive for as long as 3 years.
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Post by heavyhitterokra on Oct 28, 2016 21:15:08 GMT -6
I just now found a (new to me) okra fritter recipe while reading: Yotam Ottolenghi's Christmas party recipes.
This recipe is not from America, so pardon the metric measurements...
You can fry these lovely fritters ahead of time and finish them off in the oven before serving. If you fancy putting in a bit more effort, instead of the lemon wedges, make a dipping sauce of Greek yoghurt, dried mint and lemon juice. Serves four (three fritters each).
100g okra 4 shallots, peeled and finely chopped (150g) 60g plain flour 60g chickpea flour 2 large garlic cloves, peeled and crushed 1 tsp baking powder ¾ tsp chilli flakes 1 tbsp grated lemon zest 30g chopped coriander ½ tsp salt Black pepper About 180ml cold water Vegetable oil, for frying 8 lemon wedges to serve
For the spice mix ½ tsp coriander seeds ½ tbsp cumin seeds ¼ tsp ground allspice ¼ tsp black peppercorns 1 tsp dried thyme ¼ tsp cloves
Heat the oven to 180C/350F/gas mark 4. Put all the ingredients for the spice mix in a small frying pan and toast on top of the hob over a medium-low heat for three minutes, until the seeds start to pop. Transfer to a spice grinder or mortar, and grind to a fine powder.
Trim the okra, cut into 0.5cm-thick slices and put in a large bowl. Add the shallots, flours, garlic, baking powder, chilli, lemon zest, coriander, salt and pepper, and the ground spice mix. Stir while adding enough water to make a loose, but not runny, batter.
Heat enough vegetable oil in a pan to shallow-fry the fritters – that is, about 1.5cm deep. When the oil is hot but not smoking, spoon generous dollops of the batter into the pan and fry until golden, about three minutes, turning once. Transfer to an oven tray lined with parchment paper and put in the oven for four minutes to finish off cooking. Repeat with the remaining batter. Serve the fritters warm with a wedge of lemon.
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Post by heavyhitterokra on Oct 28, 2016 22:16:00 GMT -6
Here is a URL to a web page containing several more pages of okra recipes: www.cooks.com/rec/doc/0,1-1,okra_casserole,FF.html
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Post by Mom's Best Recipes on May 14, 2017 21:21:22 GMT -6
That Square Plate Home Side Dish Grilled Okra with Red Curry Lime Dressing Grilled Okra with Red Curry-Lime Dressing
GRILLED OKRA WITH RED CURRY LIME DRESSING written by Whitney October 28, 2014
This is one of the easiest sides you can make! Grilled Okra with Red Curry Lime Dressing. From Food & Wine Annual Cookbook 2013: An Entire Year of Recipes. These recipes are ALL so tasty!!
Light a grill or preheat a grill pan. In a bowl, whisk the curry paste with the oil and the lime juice and season with salt. Double-skewer the okra crosswise onto 4 pairs of bamboo skewers. Brush the okra with oil; season with salt. Brush the grill grates with oil. Grill the okra over high heat, turning once or twice, until lightly charred in spots and tender, about 10 minutes. Brush with some of the curry dressing and grill until the okra is sizzling, about 1 minute. Drizzle the okra with the remaining dressing and serve warm.
GRILLED OKRA WITH RED CURRY LIME DRESSING Serves 4
Prep Time9 min Cook Time 11 min Total Time 20 min INGREDIENTS 1 tablespoon Thai red curry paste 1/4 cup extra-virgin olive oil, plus more for brushing 2 tablespoons fresh lime juice Salt 1 pound okra, trimmed Get Ingredients Powered by Chicory INSTRUCTIONS
Light a grill or preheat a grill pan. In a bowl, whisk the curry paste with the oil and the lime juice and season with salt. Double-skewer the okra crosswise onto 4 pairs of bamboo skewers. Brush the okra with oil; season with salt. Brush the grill grates with oil. Grill the okra over high heat, turning once or twice, until lightly charred in spots and tender, about 10 minutes. Brush with some of the curry dressing and grill until the okra is sizzling, about 1 minute. Drizzle the okra with the remaining dressing and serve warm.
Adapted from Food & Wine, Contributed by Grace Parisi
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Post by heavyhitterokra on Jul 15, 2018 5:09:33 GMT -6
Here is a recipe for pickled okra and a link to a good video about how to pickle your own okra. today we show one of our recipes for Pickled Okra Best Recipe Ever Nothing to it you just need to learn How and I try to show you completely.. This yall is a Awesome recipe.. I can't wait till they are done because they are so good.. I hope you give it a try.. It makes 10 Pints Oh yea! Ingredients 2 Quarts of Distilled White Vinegar 2 Cups Water 1 Cup of Canning Salt ( Always use fresh salt NOT old salt ) 1 Garlic Clove per Jar ( More if you really like Garlic ) 1 Jalapeno split in each jar ( I used Serrano Pepper ) 1 Teaspoon Dill Seed in each Jar Prepare as shown.. Category How-to & Style License Standard YouTube Licence Link to Youtube Video
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Post by heavyhitterokra on Jul 22, 2018 15:30:54 GMT -6
This is an OKRA FRITTER RECIPE, from Genius Kitchen:
OKRA FRITTERS READY IN: 20mins SERVES: 4-6 UNITS: US MEASURE
INGREDIENTS Nutrition 1⁄4 cup cornmeal 1⁄4 cup flour 1⁄2 cup finely chopped onion 1⁄2 cup evaporated milk 1 large egg, lightly beaten 3 tablespoons chopped fresh parsley 2 tablespoons freshly grated parmesan cheese 1⁄2 teaspoon salt 1⁄4 teaspoon cayenne pepper 2 cups sliced fresh okra, about 2/3 lb. or so vegetable oil (for frying) salt (optional) DIRECTIONS Combine first 9 ingredients until mixed. Stir in okra.
Pour oil into a deep skillet (chicken fryer), about 2" deep of oil, and heat to 350 degrees.
Carefully, drop okra mixture by tablespoonsful into hot oil and cook until golden brown, turning once. Drain fritters on paper towels.
Sprinkle with a little salt if desired and serve immediately.
*2 cups frozen sliced okra, thawed, may be subbed for sliced fresh okra. Thaw, then set on paper towels.
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Post by heavyhitterokra on Jul 22, 2018 16:33:12 GMT -6
CORNMEAL OKRA FRITTER RECIPE From Epicurious:
Yeild: Makes about 28 fritters. Active time about 30 min.
INGREDIENTS 4 bacon slices 1/2 large Vidalia or other sweet onion, finely chopped (2/3 cup) 1/2 pound fresh okra, trimmed and chopped 1 large egg 1 cup well-shaken buttermilk 1 cup white cornmeal (preferably stone-ground) 1/4 teaspoon cayenne pepper
PREPARATION:
Fry bacon in a heavy skillet, until crisp. Drain bacon on paper towels, reserving fat in skillet.
Add onion and okra to hot bacon grease in skillet and cook over medium heat, stirring, until beginning to soften, about 3 minutes. Remove from heat, drain, place in a bowl. Finely chop bacon and stir it in with okra and onions.
Whisk egg in a separate bowl, then whisk in buttermilk, cornmeal, cayenne, and 1 tsp salt until smooth. Stir in okra/onion/bacon mixture.
Wipe skillet clean. Add enough oil to skillet to measure 1/4 inch and heat until it shimmers. Cook rounded tablespoons of batter (6 to 7 fritters per batch), turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain. Keep warm in oven while making remaining batches. Serve immediately.
Cook's note: Bacon, onion, and okra mixture can be made 1 day ahead and chilled.
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