Falling In Love With Okra And Corn Recipes

Steps:

• In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

Steps:

• Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
• Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

Steps:

• Heat the oven to 350 degrees F.
• Put the whole ears of corn into the oven (do not shuck the corn) and cook until the outside is charred and the inside feels soft when pressed, about 30 minutes. When it is cool enough to handle, pull out the silk and remove the husk. Cut the kernels off the cob and set aside.
• If using frozen okra, put it into a strainer and run it under cool water for a few minutes to thaw. Remove the stems from the okra and cut them into thirds. Heat 1 tablespoon each of butter and olive oil in a skillet over medium-high heat. Cook the onion until it begins to soften, then add the corn, okra, and thyme. Cook for 1 minute and set aside.
• Butter a 13-inch by 9-inch pan with 1 tablespoon butter. Bring the water to a boil in a large saucepan and add 1 teaspoon salt. Gradually sprinkle in the corn meal, whisking constantly to avoid lumps. When it is all incorporated, stir in the remaining 3 tablespoons butter and the sauteed vegetables. Reduce the heat to low, season with salt, pepper, and nutmeg, to taste, and cook for 10 minutes stirring occasionally. Pour into the buttered dish and let cool.
• Slice the cooled cornmeal into squares and serve. You can also fry the cornmeal squares for a few minutes in butter or olive oil to make them crisp on the outside and soft on the inside.

Steps:

• TIM LOVE'S WILD GAME RUB:.
• Mix all ingredients in a jar and store in the refrigerator for up to 6 months.
• CHILE'S RELLENOS:.
• Preheat the oven to 350°.
• In a pie plate, rub the head of garlic with olive oil and roast until tender, about 45 minutes; squeeze the garlic cloves out of the skins.
• Meanwhile, light a grill.
• Grill the poblanos over high heat or cook them directly over a gas flame, turning, until charred all over.
• Transfer the chiles to a plate, let cool slightly, then rub off the skins.
• Make a slit along one side of each chile.
• Using scissors, snip out the cores and scoop out the seeds.
• Heat a large saucepan; add the 1 tablespoon of oil, the bacon and chorizo and cook over moderate heat for 4 minutes, stirring.
• Add the corn, onion, bell pepper, celery and roasted garlic and cook, stirring, until the vegetables are softened, about 7 minutes.
• Add the okra, Wild Game Rub, bay leaf and broth and bring to a simmer.
• Cover and cook over moderately low heat, until the liquid is thickened, about 7 minutes.
• Season the succotash with salt and pepper, remove from the heat and let cool; discard the bay leaf.
• Season the insides of the poblanos with salt; arrange in a large cast-iron skillet or casserole.
• Spoon the filling into the poblanos and sprinkle with the cheese.
• Set the skillet on the grill, close the lid and grill over moderately low heat for 20 minutes, until the filling is hot and the cheese is melted.
• Alternatively, cover the skillet and bake in a 350° oven for 20 minutes.
• Serve hot.

Steps:

• Put butter in a skillet on medium to low heat, let melt.
• Add okra and corn into skillet.
• Add garlic, red pepper, onion powder and salt.
• Sauté on low until the okra is done to your satisfaction- make sure to cook it long enough that it doesn't turn out slimy.
• Enjoy!

Steps:

• In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. , Stir in the tomatoes, tomato paste, thyme, salt, pepper and, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.

Steps:

• Simmer corn, broth, and water in a 4- to 6-quart heavy pot, uncovered, until corn is very tender, 8 to 10 minutes. Transfer with tongs to a plate and cool.
• Cut off kernels and return cobs to liquid with shrimp shells. Simmer 5 minutes, then pour broth through a sieve into a large bowl, discarding cobs and shells.
• Chop garlic in a food processor. Add onions and poblano and pulse until chopped.
• Cook onion mixture in oil with cayenne and black pepper in cleaned pot over moderate heat, stirring occasionally, until onions are softened, about 8 minutes. Add sausage and cook, stirring, 2 minutes.
• Add broth and bring to a simmer. Add okra, tomatoes, and salt, then simmer, partially covered, until okra is tender but not falling apart, about 30 minutes. Add corn and shrimp and cook, stirring, until shrimp are just cooked through, 2 to 3 minutes. Stir in scallions and season with salt and pepper.