Steak Tomato And Okra Kebabs Recipes

Steps:

• In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
• Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

Steps:

• Render bacon in a large saucepan, cooking until crisp. Remove from pan and dice, reserving drippings in pan. Add onion to the skillet with bacon fat and saute over medium heat until tender. Add all remaining ingredients, except okra, and bring to a boil, stirring to avoid burning. Reduce heat and simmer 15 minutes, stirring occasionally. Add okra and let stew until the bright green color begins to fade. Serve hot.

Steps:

• Marinate steak:
• Whisk together shallot, vinegar, mustard, sugar, 1 tsp salt, and 3/4 tsp pepper. Add 1/2 cup oil in a slow stream, whisking until emulsified.
• Toss steak with 1/2 tsp salt, then marinate in a sealed bag with 6 Tbsp vinaigrette, chilled, turning bag occasionally, at least 2 hours. Chill remaining vinaigrette.
• Make kebabs:
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Meanwhile, toss tomatoes and okra with remaining 3 Tbsp oil and 1/4 tsp salt. Thread tomatoes onto 3 or 4 skewers. Thread okra crosswise onto pairs of parallel skewers, leaving small spaces between pieces. Put on a tray.
• Thread steak onto remaining skewers, leaving small spaces between pieces (discard marinade). Put on another tray.
• Oil grill rack, then grill steak skewers, covered only if using a gas grill, turning once, about 5 minutes total for medium-rare (about 8 minutes if using steak tips). Transfer to a platter. Drizzle with some of remaining vinaigrette while hot and let stand 5 minutes.
• Grill tomato and okra skewers, covered only if using a gas grill, turning occasionally, until tomatoes just begin to wilt and okra is tender, 8 to 10 minutes total. Transfer to platter with steak and serve with any remaining reserved vinaigrette.

Steps:

• In a food processor, combine cilantro, scallion tops, lime zest and juice, red-pepper flakes, spice blend, green mango pickles, oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. Transfer to a medium bowl.
• Add okra and white and light-green parts of scallions to marinade and toss to combine. Thread 8 skewers, alternating okra and scallions and ending with a lime quarter.
• Preheat grill for direct-heat cooking (medium-high on a gas grill) or a grill pan over medium-high. If using grill, brush grates with oil.
• Grill okra and scallion kebabs, turning a few times, until charred in places and softened, 6 to 8 minutes.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

Steps:

• Heat oil in a large, deep skillet or pot over medium heat. Add beef, onion, bell pepper, butter, and garlic. Saute until vegetables are soft, onion is translucent, and beef is browned, 5 to 7 minutes. Add tomatoes, okra, water, chicken base, seasoned salt, and garlic powder.
• Bring to a boil. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Season with salt and pepper.

Steps:

• In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve.
• Add the onion and saute until tender, about 3 minutes.
• Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan.
• Season with salt and pepper and simmer for 15 minutes.
• Cook's Note: If needed, add water or chicken stock if the pan becomes too dry.

Steps:

• Trim the stems off the okra, and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly.
• Heat the olive oil over medium heat in a large, lidded skillet or casserole. Add the onions. Cook, stirring, until tender, about five minutes. Add the okra, and cook, stirring, for about three minutes until the edges begin to color. Add the garlic, stir together for about half a minute until fragrant. Stir in the tomatoes. Bring to a simmer, and cook, stirring often, until the tomatoes have cooked down a bit and smell fragrant, about 10 minutes. Add salt and pepper to taste.
• Stir in the dissolved tomato paste, allspice and sugar. Add water if necessary to just cover the okra. Bring to a simmer, cover and reduce the heat to low. Simmer 45 minutes until the okra is very tender. Add the parsley and lemon juice, and simmer another five minutes. Taste and adjust salt. Remove from the heat, and serve hot, warm or at room temperature.

Steps:

• Wash the okra, whether fresh or frozen, well in cold water. If frozen is used, continue rinsing until the okra is defrosted. Drain well.
• Put the okra in a saucepan and add about 1/2-cup of cold water. Bring to the boil and cover. Let cook about seven minutes.
• Meanwhile, blend the tomatoes thoroughly in the container of a food processor or electric blender.
• Drain the okra and add the tomatoes, butter, salt and pepper to taste. Bring to the boil, partly cover and cook until okra is tender, about 10 minutes.

Steps:

• Cook onion in butter in saucepan until lightly browned.
• Add remaining ingredients.
• Cook until okra is tender and mixture thickens (about 15 minutes).
• Stir occasionally to prevent sticking.