SOUTHERN STAPLE

DON'T SETTLE FOR MEDI-OKRA

Okra is a summer staple of the South. Executive Chef Kevin Kormann, CEC, CCA at Finley Farms (802 Finley Farms Lane, Ozark; nleyfarmsmo.com; 417-210-6644), takes a creative approach to broaden the complex avors of this versatile vegetable.

WRITTEN BY JO JOLLIFF PHOTOGRAPHED BY BRANDON ALMS

Photos by Heather Kane, Brandon Alms

OKRA TWO WAYS

Grilled okra and tomatoes and fried okra with pickled okra remoulade are two distinctively different takes on okra-based recipes.

FRIED OKRA WITH

PICKLED OKRA REMOULADE

Serves 4

Ingredients

1 pound fresh whole okra

Wet Mix

1 cup buttermilk 1 tablespoon hot sauce 2 tablespoons pickled okra brine

Dry Mix

c p o r 1 teaspoon kosher salt ½ teaspoon ground black pepper 1 teaspoon smoked paprika 1 teaspoon granulated garlic 1 teaspoon chili powder 4 cups canola oil for frying

Remoulade

1 cup mayonnaise ½ cup sour cream 2 tablespoons Dijon mustard 2 tablespoons minced pickled okra 1 teaspoon minced capers 1 teaspoon minced shallot Zest and juice of one lemon 1 teaspoon minced herbs (dill, parsley or chives)

To prepare

Okra

In a medium bowl, combine the wet mix. Submerge the okra in the buttermilk mix. In a separate bowl, whisk together the dry mix. Remove the okra from the wet mix and dredge in the dry mix. Place the okra back in the buttermilk mix and repeat again with the dry mix. Heat the oil in a large pot to 350 degrees. Fry the okra until golden brown. Remove from oil and drain on paper towels. Season with kosher salt.

Remoulade

Combine all the ingredients for the remoulade and whisk well to incorporate. Serve on the side for dipping.

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GRILLED OKRA

& TOMATOES

Serves 4

Ingredients

1 pound fresh whole okra 2 teaspoons olive oil 2 Roma tomatoes, halved 1 teaspoon tomato paste 1 tablespoon red wine vinegar 2 cloves minced garlic 1 sprig thyme 1 teaspoon butter Kosher salt to taste Black pepper to taste

To prepare

Rub the okra and tomatoes with 1 teaspoon olive oil and season with salt and pepper. Grill over high heat until charred, approximately 2–3 minutes on each side. Let cool enough to handle and cut into large dice. Heat the remaining olive oil in a saute pan and add the minced garlic. Cook until fragrant and lightly golden. Add the tomato paste and cook until thick and caramelized. Deglaze with the vinegar. Add the tomatoes, okra and thyme, cook for 2–3 minutes or until the tomatoes are broken down and sauce-like. Stir in the butter and season to taste. Serve as a side dish or over rice or grits as a vegetarian main course.