Smoky Okra Recipes

Steps:

• Preheat oven to 400°. Toss together all ingredients. Arrange in a 15x10x1-in. baking pan; roast until okra is tender and lightly browned, 30-35 minutes.

Steps:

• Sprinkle the pork chops with pepper and Cajun seasoning to taste. Heat the vegetable oil in a large skillet over medium-high heat. Add the chops and cook until golden brown, about 3 minutes per side. Transfer to a plate.
• Add the onion to the skillet and cook until softened, about 5 minutes. Add the corn and okra and cook until crisp-tender, about 2 minutes. Add the tomato, 3 tablespoons water, the honey and 1/4 teaspoon Cajun seasoning; cook until the tomato is slightly softened, 2 to 3 minutes. Return the chops to the skillet; cover and cook until the vegetables are tender and the chops are heated through, 2 to 5 minutes.
• Sprinkle the pork chops with pepper and Cajun seasoning to taste. Heat the vegetable oil in a large skillet over medium-high heat. Add the chops and cook until golden brown, about 3 minutes per side. Transfer to a plate.
• Add the onion to the skillet and cook until softened, about 5 minutes. Add the corn and okra and cook until crisp-tender, about 2 minutes. Add the tomato, 3 tablespoons water, the honey and 1/4 teaspoon Cajun seasoning; cook until the tomato is slightly softened, 2 to 3 minutes. Return the chops to the skillet; cover and cook until the vegetables are tender and the chops are heated through, 2 to 5 minutes.

Steps:

• Bring 4 cups water to a boil in a 4-quart heavy saucepan, then add rice and 1/2 teaspoon salt and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and keep covered.
• While rice cooks, heat 1 tablespoon oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch, transferring with a slotted spoon to a bowl. Add okra to skillet and sauté, stirring occasionally, until browned, 2 to 3 minutes. Transfer to another bowl.
• Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté onions and bell peppers, stirring occasionally, until softened and browned, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened and level of liquid is evaporated to just below surface of solids, 10 to 15 minutes. Stir in sausage.
• Toss sausage mixture with rice, scallions, and salt and pepper to taste.

Steps:

• Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
• Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
• Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
• Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
• Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.

Steps:

• Preheat air fryer to 375°. Toss together all ingredients. Place okra on greased tray in air-fryer basket. Cook until tender and lightly browned, 15-20 minutes, stirring occasionally.