After having been out of town for a couple of days, I had a small case of mom-guilt so I told the Young Son that I would cook whatever he wanted for dinner. His request: “Fried okra, onion rings and fried pickles.” I made him pick one and we ended up with fried okra, and to round it out I added corn on the cob and sliced tomatoes–a somewhat healthy (ok, not counting the okra) vegetarian meal.
Corn on the cob is delicious on the grill, but sometimes you just don’t have time to do all that.My dear friend Rita gave me a tip for quickly cooking corn on the cob: microwave it! All you do is shuck the corn, wash and dry it, then wrap it in a damp paper towel and pop it in the microwave for about 3 minutes.You can add another couple of minutes if you like it more tender. That’s it. Quick, easy and now you have no excuse for not having fresh corn on the cob anytime.
For the tomatoes, just wash and slice thinly, then place on a platter and drizzle with good quality extra-virgin olive oil, salt and pepper. Even when tomatoes are not in season, this method helps hothouse tomatoes taste better. When they are in season, this method takes them out of this world! You can get fancy and sprinkle some fresh basil on top if you like.For the fried okra, here’s what you’ll need:
1-2 lbs okra
salt and pepper
canola oilSlice the okra pretty thin, cutting off the tops and the tips and then place in a strainer and wash.Salt and pepper the okra, then coat with cornmeal.Meanwhile, melt 1 tablespoon butter and about 3 tablespoons oil in skillet on medium-high. When the oil is hot, add the okra and cook on one side until nicely browned, then flip to the other side. Turn the heat down a little and continue cooking and stirring around a little until okra is nicely browned on all sides. Watch it because it will brown quickly! Remove from skillet with slotted spoon and place on paper towels to drain. Taste and add more salt and pepper if needed.