Catch my cooking demos on at the Grand Army Plaza Greenmarket around noon on the first Saturday of every month. This month I took advantage of all of the great end of summer local produce… Corn, okra, heirloom tomatoes and fresh herbs! Here are some photos and the recipe is below:
Fresh Veggies from Maxwell's and Evolutionary Organics
The Samples are ready!
Fresh Okra with Sweet Corn Succotash and Habanero Peppers
Makes 8 portions as a side dish
2 Shallots chopped
2 Cloves of Garlic chopped
1 Habanero Pepper seeded and chopped
1 Tbs Butter
1 Medium Heirloom Tomato chopped
2 Ears of Corn cut off the cob
1 Sprig Savory
1 lb. Okra whole with stems trimed
1 Tbs Pickle Juice
Salt to taste
Melt the butter in a saute pan over medium high heat and sweat the shallots, garlic, hot pepper, and tomato until it all starts to fall apart. About 10 min.
Add the corn and continue to sweat until the corn is cooked through. About 5 min.
Deglaze with the pickle juice. Add the savory and bring it all up to a simmer
Add the okra and stir while it cooks for a few more minutes. Add some salt to taste. Be careful not to over cook the okra or else it will get slimy.
Serve with rice as a vegetarian main course or as a side with meat or fish.
This is quite similar to a dish I make very often. I use thyme instead of savory, but I’ve never tried it with the pickle juice and habanero. Very interesting twist!
By: Karen on September 4, 2011
at 8:36 pm
[...] “My own training is only as good as my attention to keeping my life in balance.” The pain of working your weakness The fierce intimacy of tennis rivalries / The physics of glass, clay & cement Grain-free sandwich wraps made of coconut! Fresh okra with sweet corn succotash and habanero peppers [...]
By: Welcome to the work week | CrossFit NYC on February 19, 2013
at 10:18 pm