Okra In Lemon Butter Recipes

Steps:

• Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
• Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don't want it to brown as much, set the oven at 400 degrees.
• Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

Steps:

• Wash okra weell; trim stem end, leaving enough on the pod to keep the juice inches.
• Cover with boiling water and boil gently until tender, approximately 15 minutes.
• When half done add a little salt.
• To serve, drain very well, pour into a hot dish and add melted butter and lemon juice.

Steps:

• Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 500°F.
• Toss okra and tomatoes with oil, salt, and pepper in a bowl. Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst, about 10 minutes.
• Meanwhile, pat fillets dry and arrange in another large shallow baking pan. Sprinkle both sides with 1 1/2 teaspoons (total) Old Bay seasoning.
• When tomato skins begin to burst, add corn to vegetables in lower third of oven and put fish in upper third of oven. Roast fish and vegetables until fish is just cooked through, about 10 minutes.
• While fish roasts, melt butter in a 10-inch heavy skillet over moderate heat, then add pecans and remaining 1/2 teaspoon Old Bay seasoning. Cook, stirring occasionally, until nuts are golden and butter is deep golden, about 3 minutes. Remove from heat and stir in lemon juice. Serve fish over vegetables and top with sauce.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Toss okra with olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper in a bowl.
• Grill okra on the preheated grill until 1 side is bright green with visible grill marks, about 5 minutes. Turn okra, cover grill, and cook until tender, about 5 minutes.
• Transfer okra to a serving bowl; sprinkle with lemon juice, rosemary, and thyme.

Steps:

• In a Dutch oven, cook bacon and sausage over medium heat until bacon is crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , Cook onion and green peppers in the drippings until tender. Stir in the water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bacon and sausage; cook 10 minutes longer., Stir in okra. Cover and cook for 8-10 minutes or until okra is tender. Serve with rice if desired.

Steps:

• Heat oil in a saute pan over medium heat. Add garlic and cook, stirring constantly, until soft and fragrant, 1 to 2 minutes. Add okra and cook for 5 minutes. Sprinkle cornmeal on top; cook and stir until okra is fork-tender and cornmeal absorbs excess moisture, about 2 minutes.
• Serve topped with Parmesan cheese.