![]() ![]() Serve the stewed tomatoes and okra over bowls of the cheesy grits. Remove the pan from the heat and stir in the lemon zest. Carefully taste the stewed vegetables and season with additional salt/pepper as needed. Cook the mixture for 5 minutes covered, then remove the lid, stir the mixture, and cook for an additional 5 minutes. Once the okra softens, add the tomatoes, the water, and the remaining teaspoon of Old Bay seasoning. Uncover the pot and remove chicken thighs and skin. Stirring regularly, cook this mixture until the okra softens and turns a more vibrant shade of green. Cover the pot, vented on one side, and let the stew simmer for 45 minutes, occasionally basting the thighs with sauce, until chicken is tender. Add the garlic and cook for about 1 minute, then add 1 teaspoon of the Old Bay, the okra, and a small pinch of salt. Make sure to stir it frequently so that it doesn’t burn. When the oil comes to temperature, add the shallot and cook for 2-3 minutes or until translucent. ![]() While the grits are cooking, you can start the stewed vegetables. Once the cheese has melted, taste the grits and season with salt and pepper as needed. After 15 minutes, remove the grits from the heat and carefully stir in the shredded cheese. Once this happens, drop the heat down to low, cover the pot, and allow them to cook for 15 minutes. Drop the heat down to medium, then continue to whisk the grits until they start to thicken and sputter. Once they come to a boil, add a large pinch of salt along with the grits. Mix initially to combine, then heat the liquids over medium high. Add the coconut milk and water to a large pot. And, it is because of them that I am now able to share this recipe with you today. It is because of them that okra made its way into southern cuisine and more specifically, dishes like gumbo. Enslaved Africans not only brought the seeds of this plant but their extensive knowledge pertaining to planting, harvesting, and cooking it. As much as we like to think of okra as a southern American staple, okra made its way to this region by way of the slave trade around 1719. Okra is a member of the mallow family along with hibiscus, cotton, and cacao. Okra has a mild, grassy taste that is often underused and unappreciated due to folks not liking its mucilaginous qualities. So lets get back to Okra, or what I like to lovingly call Witch Fingers. Without diving deeper into the rabbit hole of the importance of eating as locally as possible, I’ll say that this example is one of many that led to the creation of Little Radish Provisions. And to me, this is both incredibly frustrating and mind-boggling. This is a major indicator of how little local produce actually makes its way onto grocery shelves. As much as it takes to our climate here, it’s rare to see okra in a grocery store. It’s damn near one of the only crops that keeps producing without a fuss into July and August. Add tomatoes, bay leaves, Creole (or Cajun) seasoning cook on medium 20 minutes uncovered, until sauce begins to thicken. In a large ceramic or stainless steel pan, heat oil to medium heat and saute onion and garlic. Now that I’ve been working regularly alongside farms for a few years, I know how incredibly prolific okra is here during the summer. Shake off excess salt, pat the okra dry and cut okra in ¼' inch to ½' inch rounds. It wasn’t something that regularly made its way onto my plate as a kid so it’s not shocking that I would have to discover it as an adult. But I honestly can’t pinpoint a specific culinary memory or experience. Before that moment I’m sure I encountered okra at some point in my life, most likely fried. The farmer had me try it raw so I obliged because she insisted it was her favorite way to eat it. ![]() The first true memory I have of eating okra was when I was in my mid-20s at my local farmers market when I lived in East Texas. Old Bay seasoning, shallots, and garlic lend plenty of delicious flavor to round out this vegan and gluten free dish! Don't fret, most are healthy since I am a health nut, but some will definitely not be health conscious.Cheesy vegan grits form a pillowy base for stewed summer okra and tomatoes. This works up quite an appetite! I also love to cook and share great recipes! From my triumphs to my failures, I till try to post them here. Happy go lucky guy that loves to do stuff on the water avid dragon boater, and beginner stand up paddle board paddler. ![]()
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