Tuesday, August 31, 2010

Skillet Roasted Okra with Eastern Spices and Lime / Peachtree Farmers Market

It wouldn’t be summer without Atlanta farmers markets, and it wouldn’t be a farmers market without a chef demo!  Chef Gerry Klaskala loves demonstrating cooking techniques with the freshest local ingredients possible to the market crowd. 

Here’s one of Chef Gerry’s recipes from his summer chef demo at Peachtree Road Farmers Market that adds a twist to traditional summer okra.  Enjoy!

Skillet Roasted Okra with Eastern Spices and Lime


Spice Mix
            2 Tbl.   Kosher Salt
            1 Tbl.   Ground Indian Cayenne Pepper
            1 tsp.   Ground Coriander
            1 tsp.   Mango Powder
            ½ tsp. Ground Cumin
            ½ tsp. Ground Cardamom Seeds
            ¼ tsp. Ground Black Pepper
                         Okra, cut in half length wise
                         Grape Seed Oil

                         Chives, minced


1.)    Thoroughly mix spices and set aside
2.)    Heat a heavy bottom skillet until smoking; add 2 tsp. of grape seed oil. Place okra cut side down. Cook until okra is quite dark and caramelized. Briefly turn over.
3.)    Place on a platter cut side up. Season with spices and a squeeze of lime. Sprinkle with chives and serve.

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