| |
|
| What You Need: |
|
|
|
1 pound fresh okra, or substitute two 10-ounce packages frozen okra, thoroughly defrosted
4 lean slices bacon, cut crosswise into halves
1 medium-sized onion, peeled and coarsely chopped
1½ teaspoons salt
3 medium-sized firm ripe tomatoes, peeled and coarsely chopped (see chile con queso)
1 teaspoon finely chopped fresh hot red chili
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Wash the fresh okra under cold running water, and with a small sharpknife scrape the skin lightly to remove any surface fuzz. (Frozen okraneeds only to be thoroughly defrosted and drained.)
|
2. Pat the okra com-dry with paper towels, cut off the stems and slice the okracross-wise into ¼-inch-thick rounds.
|
3. In a heavy 10-inch skillet, fry the bacon over moderate heat, turningthe pieces frequently with tongs until they are crisp and brown and haverendered all their fat. Transfer the bacon to paper towels to drain.
|
4. Add the okra, onion and salt to the fat remaining in the skillet and, stirring constantly, cook over moderate heat for 10 minutes. Watch carefully and regulate the heat so that the vegetables do not burn.
|
5. Add the tomatoes and chili and cook over high heat for 2 minutes, still stirring constantly. Reduce the heat to low and, stirring the mixture occasionally, simmer uncovered for about 15 minutes, or until the okra and tomatoes are soft.
|
|
6. Taste for seasoning. To serve, transfer the entire contents of the skilletto a heated bowl and arrange the bacon on top.
|
|
| |
|
|
|
|
|
|
