Grilled Okra

Evening  before last my friend Terrie Roberts posted on Facebook that she had overbought okra at the Farmers' Market and... "did anyone want some?"  Well, my love for okra goes way back and I couldn't help but to respond in the affirmative.  My intent was to fry part and use the rest for gumbo, but our dinner was mostly ready and it would have to wait.  In the mean while I began to study other ways to prepare it and ran across an article on okra in Southern Living.  One of the recipes called to grill it.  I used that recipe as a place to start, changing it a little and ended up with the one below.  It should be a great way to get any okra snobs in your family to try it.  They will be hooked for life.

Grilled Okra

Yield: 4 servings

Note: You will need 8 wooden skewers

Ingredients:

32 whole okra washed and stem end trimmed (8 per person)

4 t olive oil

3/4 t salt

1/2 t ground black pepper

1/2 t garlic powder

Method:

• Preheat grill and turn down to medium.
• In a bowl place the okra, add rest of the ingredients and mix to coat with clean hands.
• Place 8 okra on 4 skewers, alternating tops and bottoms, run the other 4 skewers through the opposite ends.
• You are ready to grill… about 3 to 4 minutes on each side (be careful when turning and taking up as they become soft and can come off the skewers).

Serve and enjoy!

~CGJ

  



Southern Colcannon

Colcannon is a tradition Irish dish made from mashed potatoes and kale or cabbage, cream, salt, pepper, butter and often ham or bacon.  In a mood to repurpose leftover "Greens", I thought I would make Colcannon and "Dixie it up a bit".  I had previously cooked a pot of combined turnip and collard greens...spiked with smoked ham.  If you do not have access to fresh greens, I would recommmend a canned option such as any made by "Glory Foods".  

http://www.gloryfoods.com/products/seasoned-southern-greens-and-spinach/

This week everyone that isn't Irish is for one day and everyone that is... celebrates even harder.  My heritage inspired me to reinterpret this Irish classic and in using greens... brings it home even more. 

Oh, my Gleason (Gleeson) roots lead me back to Tipperary, in "Southern" Ireland. 

Happy Lá Fhéile Pádraig!

Southern Colcannon

(4 Main Servings or 6 to 8 Side Servings)

2 pounds washed, cubed potatoes (I used Yukon Gold, unpeeled)

1/4 c salted butter

5 cloves garlic, finely minced

2 cups drained cooked greens with ham or (1) 27 oz. can drained, *finely chopped

1 1/2 t Kosher salt

1/2 t ground black pepper

1/2 c fat free half and half

More butter

Place cubed potatoes in a microwave safe dish with a splash of water and cook covered on high for 10 minutes.

In the meanwhile, place 1/4 c of butter in a pan, heat until melted.

Add garlic and saute for 2 minutes, until soft.

Add greens, salt and pepper, continue to saute stirring until fully heated through.

Add cooked potatoes plus half and half.  With heat on low use a hand held mixer or stick blender to combine all and until potatoes are smooth.  Serve with additional butter.

*Tip - I use a pizza cutter to finely cut the greens and ham

Enjoy

~CGJ