Oxen Hill Farm

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Okra- storage tips and recipes


Okra should be used the same day that it was picked or stored paper bag in the warmest part of the

refrigerator for 2-3 days. Severe cold temperatures will speed up okra decay. Do not wash the okra pods

until ready to use, or they will become slimy.  When preparing, remember that the more it is cut, the

slimier it will become. Okra may also be steamed, boiled, pickled, sautéed, or stir-fried whole. Okra is

often enjoyed fried with a cornmeal breading. By itself, okra is high in vitamin C, low in calories and fat




Roasted Okra                                          Submitted By: ncope to allrecipes.com

Prep Time: 5 Minutes           Cook Time: 15 Minutes       

Ready In: 20 Minutes                       Servings: 2



15 fresh okra pods, sliced 1/3 inch thick

1 tablespoon olive oil

2 teaspoons kosher salt, or to taste

2 teaspoons black pepper, or to taste



1. Preheat an oven to 425 degrees F (220 degrees C).

2. Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with

salt and pepper. Bake in the preheated oven for 10 to 15 minutes.



Un-Slimy Okra                               Submitted By: SARAHMARIESTONE to allrecipes.com

Prep Time: 5 Minutes           Cook Time: 15 Minutes         Ready In: 20 Minutes

&quot;Roasting the okra with tomatoes keeps it from being slimy and a dusting of panko gives you the crunch

of fried okra without the hassle of frying.&quot;



1/2 pound fresh okra, cut into 1/2 inch slices

8 cherry tomatoes, halved

olive oil

kosher salt and ground black pepper to taste

garlic powder to taste

1/2 cup panko bread crumbs



1. Preheat an oven to 425 degrees F (220 degrees C).

2. Place the okra and tomatoes in a bowl. Pour in the olive oil and sprinkle with kosher salt, pepper, and

garlic powder. Stir until the vegetables are coated with oil. Add the panko bread crumbs and stir. Spread

the vegetables on to a lightly greased baking sheet. Bake for 13 to 15 minutes until the tomatoes are

soft and the okra is lightly browned.



Barbecued Okra                                        Recipe courtesy Steven Raichlen to Food Network



1 teaspoon kosher salt

1 teaspoon sweet paprika

1 teaspoon sugar

1 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon celery seed

1 pound fresh okra

1 tablespoon unsalted butter, melted, or olive oil



Preheat the grill to high.


Place the salt, paprika, sugar, coriander, black pepper, cayenne, and celery seed in a small bowl and stir

to mix.


Rinse the okra under cold running water and blot dry with paper towels. Trim the tips off the stem ends

of the okra but do not cut into the pods. Place the okra in a large mixing bowl, add the butter and toss to

coat. Add the rub mixture and toss to coat.


When ready to cook, arrange the okra on the hot grate so that they are perpendicular to the bars or you

may wish to skewer 4 or 5 pods side by side with bamboo skewers that have been soaked in water to

keep any stray okra from falling through the grates and into the fire. Grill the okra until nicely browned,

about 2 to 4 minutes per side, turning with tongs as needed.


Transfer the grilled okra to a platter or plates and serve immediately.



Okra-and- Corn Maque Choux                                       from Southern LivingJuly 2010

Yield: Makes 8 servings                                            Total: 28 Minutes



1/4 pound spicy smoked sausage, diced

1/2 cup chopped sweet onion

1/2 cup chopped green bell pepper

2 garlic cloves, minced

3 cups fresh corn kernels

1 cup sliced fresh okra

1 cup peeled, seeded, and diced tomato (1/2 lb.)

Salt and freshly ground pepper to taste



Sauté sausage in a large skillet over medium-high heat 3 minutes or until browned. Add onion, bell

pepper, and garlic, and sauté 5 minutes or until tender. Add corn, okra, and tomato; cook, stirring often,

10 minutes. Season with salt and pepper to taste.

This entry is related to the following products. Click on any of them for more information.
Tomato, Corn, Okra, Olive Oil,
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