I have always loved okra. I know a lot of people only think of the slimy quality it can have if cooked in certain ways but it doesn’t always have to be so. I have never heard of roasting okra before but this recipe looks like a very easy way to create an interesting hors d’oeuvre to challenge your guests perceptions of this often underrated vegetable, Thanks Chef Mimi
Quite a few years ago, I was at a girlfriend’s beautiful loft for dinner, and for someone who doesn’t really love cooking, she had really put out an impressive spread of hors d’oeuvres.
Among those hors d’oeuvres were roasted okra. I was a bit hesitant at first. I’d only had okra in Creole dishes, and there is this dog slobber-type slime that I had previously associated with okra. But I’m glad I tried them!
Not only did I immediately become addicted to these roasted okra, I found out that they were made from frozen okra! Wow.
1 or 2 1-pound packages frozen whole okra
Salt or seasoning salt
Starting the day before, thaw the bag…
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