It's summer time, and the living is easy, fish are jumping, and the okra is high. Yes, its summer time in the South. Southeast Texas is as far West as you
can go and still be in the South, but it's definitely still the South. The West doesn't start until San Antonio, or even West of there. Anyway, it is
okra time. A lot of you will quit reading if you have not already. But stay with me because I have a recipe for okra that you probably have never seen, tried
or tasted. My grandmother on my father's side was from coastal Mississippi. Some time she said she was from Pascagula, at times it was Pass Christian, or
Bay St. Louis, but it doesn't matter, they are all in a row on the Mississippi coast. Maybe she moved around a bit as a girl. Anyway, my grandfather had a
Victory Garden and grew lots of okra. We had it in the despised form, steamed and slimy, and also with tomatoes. But what she did that was great is so simple
and so good I hope you will try it.
Start with a bowl of chopped fresh okra.
The only other ingredients are salt and pepper applied liberally while the okra is cooking.
Sautee it. Do not fry it. Use a cast iron skillet if you have one, but use just a thin layer of oil. Do not cover the okra.
The next picture shows the right amount of oil and sizzle. Cook it slowly in hot oil.
It is ready when some of the pieces turn black. They are good too.
You should eat it hot but if you do not eat it all, it will be good the next day cold. I have all but forced this on a few okra haters who have seen the light.
Try it now when you can get fresh okra. For members who do not live in the South, and cannot get it, well, I just feel sorry for you.
LoboYZorro
