Ding, ding, ding!
That explains it.
Happy to help.
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Cooking the okra for 20:00 just seemed crazy to me! But I can fry them first next time.
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I have never used a Recipe like the one you cite above before for Gumbo.
So I can not say what the result will be.
I have used the Searing Method for Okra in other Dishes both Cajun and South Indian and am assuming that is the Goal with the Recipe you started with.
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It looked really old school, which is why I chose it.
I had heard that either one should pre-cook the okra before adding to the stew or add it at the last minute. Can’t remember when or where I heard this, but it was mos def after the pandemic. Maybe on a PBS Create cooking show? My MIL always said, ‘The mind goes first’.
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Two-fer:
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If you wash and then thoroughly dry the okra, it’s less likely to “slime” when you add it. Given okra’s ability to make the gumbo viscous, I leave the roux out–either use one or the other, not both.
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By the end of this quarter, I will be an expert. And probably really sick of gumbo.
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I am looking forward to making my Cajun pasta outside of Mardi Gras. It is a knock off from a Cajun restaurant we used to frequent ages ago. Served with a starter of shrimp bisque with brandy (I coudda have drunk a gallon of that stuff!) and a sweet cornbread square with green onion flecks made for a dreamy meal. Sometime this week!
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You wrote it! It’s as good as done!
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All this talk of okra … my favorite recipe is Indian, from Mangoes and Curry Leaves, no slime whatsoever. You get really fresh okra, best to trim then julienne (recipe says to cut into pieces, julienne much better) you cook spices in oil in wok, add chopped onion (shallots good too) add okra, stir fry high heat, add chopped garlic and shredded ginger.
Absolutely delicious, even tastes great cold.
If anyone wants the recipe I can list ingredients and paraphrase recipe.
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My favorite way, since this seems to have turned into an okra thread. First wear long sleeves and gloves when you pick from the garden. If not you’ll regret it. Wash/dry slice into 1/4” pieces. Discard any big tough ones. Past their prime. Beat one egg with a little TC cajun seasoning, garlic and onion powder, s & p. Add sliced okra and mix with half flour and cornstarch to form a slight batter. Drop by TBSP and shallow fry in oil until tender inside and crispy golden brown. Sprinkle with Kosher salt and serve with ketchup or even better, remoulade sauce. Great appetizer/munchie food.
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I made an old favorite - Red Beans and Rice from Americas Test Kitchen. Lived in New Orleans for a few years and I never found another restaurant or recipe to rival this one.
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Got the right paddle, too!
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Voting for the November COTM is happening now. Please hop over and join us!
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SMOTHERED PORK ROAST by Donald Link
I am in love Donald Link’s cookbook. I have yet to make a recipe that doesn’t work. And they all taste fabulous. This smothered pork roast was no exception.
He starts of saying that smothered pork is really a style of étouffée and that the English word is smothered. When using large cuts of meat, the English term is preferred.
This is a fairly simple recipe with a few ingredients. It does have some technique in it, though. Namely, making proper roux.
You start off salting and peppering a 6-7lb roast and letting it sit for 30-60 minutes at room temperature. In a bowl, add in sliced onions, garlic, thyme, and rosemary. Set aside .
Preheat oven to 275.
Heat a dutch oven on medium-high heat. Sear the roast on all sides in a dutch oven. Set on a plate. Add in a stick a butter to the pot. When it melts, add in AP flour.
Note here: When I make rouxs, they are normally paste-like or slightly looser. This roux was VERY loose and liquidy.
Cook the roux until it resembles dark peanut butter. When it reaches that stage, add in thee onions. Cook until the onions are softened. Add in chicken stock. Cook until it boils. Add the roast back in, baste, and then bake.
Turn roast every 30 minutes or so for 3-ish hours.
Take the roast out of the pot, let it rest.
Cook the liquid in the pot until it is reduced by 1/3. Squeeze in the juice of half a lemon. Season to taste. Shred the pork.
I served this over his rice recipe flavored with bay leaves. And I probably should’ve added some parsley for color and freshness. But regardless, this was a BIG hit in thee Shark household.
My FIL is going to be staying with us for 3 months on and 3 months off. Hey likes a lot of food and doesn’t mind being adventurous. But his favorites are meat and potato meals. And he doesn’t like heat spice at all. So, I am limited in what I am able to make when he is with us. And I wanted something flavorful and where you wouldn’t miss any heat. This fit that bill. And my spouse RAVED about it. So, this will be on repeat.
I’d never made a roast pork version of smothered pork. I’ve always had pork chops. This blows that out of the water.
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That sounds amazing! Thanks for the link.
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No problem. It was so good. So.
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Bookmarked - this looks amazing!
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