Try fresh okra in the kitchen

If you take a stroll through the Farmer’s Market on Saturday, you will find the freshest produce available. On one of my weekly trips, I spotted a staple in Southern cooking, okra. It is found throughout the area fried as a side dish.

There are many different ways you can prepare okra other than fried. It is with that in mind that I thought about the following dishes. The first is a recipe that is an ingredient in a following recipe, Spicy Pickled Okra. The recipe that follows is a nice cool salad, Pickled Okra Crab Salad. Finally, I am sharing a twist on another Southern staple, Okra Buttermilk Cornbread. So, after grabbing some okra from the market, Let’s head to the kitchen!

Spicy Pickled Okra

6 cloves garlic, smashed

6 sprigs fresh dill

2 tablespoons black peppercorns

1 tablespoon mustard seed

1 pound small to medium fresh okra, trimmed

6 Thai bird chili peppers, stems removed

1 1/2 cups cane vinegar

1 1/2 cups water

2 tablespoons sugar

2 tablespoons kosher salt

In a large stockpot, place three clean 16-ounce canning jars and water to cover. Bring to a boil over high heat; boil for ten minutes. Without discarding water from pot, carefully remove jars, and dry completely. Keep water simmering over medium-low heat.

Divide garlic, dill, peppercorns, and mustard seed among warm jars. Divide okra and chilies among jars.

In a medium saucepan, bring vinegar, 1 1/2 cups water, sugar, and salt to a boil over medium-high heat, and cook until sugar and salt dissolve. Remove from heat. Divide mixture among jars, leaving 1/4-inch of headspace. Cover tightly with lids.

Bring large pot of water to a rolling boil over high heat, and submerge jars. Boil for 10 minutes; carefully remove. Let cool completely before storing in a cool dark space. Refrigerate after opening.

Pickled Okra Crab Salad

1/4 cup thinly sliced green onion

1/4 cup chopped Spicy Pickled Okra (See previous recipe)

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh dill

1 tablespoon brine from Spicy Pickled Okra

1 tablespoon fresh lemon juice

1 tablespoon mayonnaise

1 tablespoon extra-virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon minced garlic

1/8 teaspoon smoked paprika

8 ounces lump crabmeat, drained and picked free of shell

1 cucumber

In a medium bowl, combine green onion, chopped Spicy Pickled Okra, parsley, dill, brine, lemon juice, mayonnaise, oil, salt, garlic, and paprika. Gently stir in crab.

Using a vegetable peeler, peel stripes lengthwise on cucumber. Cut into 1/4-inch thick rounds. divide crab salad among cucumbers slices (about 1 tablespoon each.) Garnish with sliced Spicy Pickled Okra and smoked paprika, if desired.

Okra Buttermilk Cornbread

2 tablespoons canola oil

2 cups fine yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 tablespoon chopped fresh thyme

2 1/2 teaspoons kosher salt

1 teaspoon garlic powder

3/4 teaspoon ground black pepper

1/4 pound fresh okra, twinned and cut crosswise into 1/8-1/16-inch thick rounds (about 1 cup)

3/4 cup finely chopped red bell pepper, divided

1/2 cup finely chopped red onion

2 1/2 cups buttermilk, room temperature

6 tablespoons butter, melted

2 large eggs, room temperature

4 fresh okra pods, trimmed and halved lengthwise

6 (1/4-inch thick) red onion wedges

Preheat oven to 425℉. Pour oil into a 10-inch cast-iron skillet. Place skillet in oven until oil is very hot, about 10 minutes.

In a large bowl, whisk together cornmeal, flour, baking powder, thyme, salt, garlic powder, and black pepper. Stir in okra rounds, 1/2 cup bell pepper, and chopped onion.

In another large bowl, whisk together buttermilk, melted butter, and eggs. Add buttermilk mixture to cornmeal mixture, stirring just until combined.

Remove skillet from oven. Carefully pour batter over hot oil in skillet, smoothing top with a small offset spatula.

Bake for 10 minutes. Top with halved okra, onion wedges (separated, if desired). And remaining 1/2 cup bell pepper, gently pressing into batter. Bake until golden brown and a wooden pick inserted in center,  comes out clean, 18 to 20 minutes. Let cool for 10 minutes. Serve warm with softened butter.

I hope that you enjoy these recipes as much as I enjoy sharing them. I have always said that if I can help one person bring a meal to the table, I have accomplished my goal. Next week, we are hitting a milestone I never thought I would see, my 400th column.