Chef Buck here and today we're going to
roast up
some okra this is a big bag of okra
and it is getting long in the tooth
although this okra has lasted a
super duper long time we've had this for
10 days
it's mostly been refrigerated okra
doesn't last long once you buy it but
camera girl cut this
out of the field you were in your
relative's garden
so she got this fresh off the uh okra
thingamabob growing out of the ground
and we've had a refrigerator but when
you buy it in the store
you usually want to use it up pretty
quick you can see it's starting to get
dark around the edges
this has already been washed and dried
and we're going to cut the little stems
off of here
i like whole okra pod recipes because
it's just a cool looking ingredient
another dish i like to use uh ochrin is
an indian style dish and i will
cut that okra up and mix it up with some
curry flavors
but usually when i cook up okra i
usually
cook it in a skillet with a lot of onion
and tomato and vinegar because tomato
and vinegar helps to
cut the gooeyness of the okra because
okra has a very
sticky reputation
why do i think that sounds dirty it
probably says something about me
what if you said slimy okra has a very
slimy reputation
but you can eat okra raw let me find a
dinky do one because dinky do ones the
smaller the okra is the better it is
because okra is one of those things if
they get overly large they get
woody so this is about as big as you
want right here ideally
you know okra that's uh just a couple of
inches long is about as long as you want
if you can get them smaller than that if
you see a bunch of dinky doo okras in
the store
you know jump on those because that's
good but a lot of times you don't see
them this small because it's not as
profitable to harvest them when they're
super small
but it sure doesn't taste bad raw i like
raw okra
and it's not gooey you know until you
start to cook it
and then it can get gooey
in fact okra is used as a thickener in a
lot of recipes but i'm going to go ahead
and just cut the stems off
you know not all the way down but almost
all the way down but i'm going to leave
a little bit of end on there so it
doesn't leak out too much
although we're going to be baking these
at a high temperature so it's not really
going to be that gooey
now i never really cook okra like this
but camera girl's mom
roasts it like this and i thought it was
really good so i thought i'd forgo my
usual
okra standby dishes and just roast it in
the oven easy peasy
so there we have it our okra that's
about as pretty as it's going to get
now this is going to be a super simple
preparation i'm just going to
spray my okra with a little bit of oil
you know i've done this where i've
added the oil and then lubricated it
but i always use too much oil it doesn't
take much oil at all so if i spray it
then i use
then i don't overuse it
and that's all the oil i'm going to put
on there i'm going to add a little bit
of salt
and then a little bit of roasted garlic
you know just some garlic powder
and that's all i'm going to put on there
but i like a little bit of flavor
on this roasted okra now your mother she
just used mrs dash
right and that doesn't have salt does it
no and i just got a flat baking sheet
here but i got some tinfoil on here
because i'm lazy
and i'll put a little bit of oil on
there
then we'll spread out our okra what
doesn't go on the floor
now my pan's gonna be really crowded but
that's okay it's better to have too much
okra than not enough
so now we're gonna bake our okra in an
oven and i got it at 500 degrees
fahrenheit
so very hot and i'm gonna let it bake
away for about
20 minutes but halfway in between
during the cooking time i'm going to
give them a little roll over because
they're going to kind of brown on one
side
but that a high cooking temperature is
going to help
them to cook
all right so it has been 10 minutes
so i'm going to give them a little roll
shuffle them up so they don't get burnt
on one particular side
so i'll slide them back in here and
we'll let them go for another 10 minutes
and while that was baking away i
remembered another way
that you can have okra and that's okra
pickles
and that's one of the nicest things
about being at my mother-in-law's
is that she always have these okra
pickles on hand and when she sees you
documenting
them getting him out with your finger
you're gonna be in the doghouse
i know she's i'm gonna be in the
doghouse but she's there's only two of
them left in there
we better go to the grocery store yeah
but that's just a regular whole okra
that's pickled
it is hot hot hot they still don't seem
done
to my liking although they're definitely
getting a little bit more brown
because i guess because i have the pan
so crowded i'm going to throw them back
in for another couple of minutes
now if you're doing this at home you
want to be super duper careful
i mean i make this look easy but i have
an extraordinarily large layer of muscle
all over my entire body or in your head
especially this area
three more minutes and we'll see
so we gave it a few more minutes but
that's what it looks like when you roast
it
let me give one of these a cut so you
see that's what we're dealing with
it's not very gooey at all it doesn't
have a lot of uh
gooey soupiness coming out of there you
know because when you roast it it really
dries it up
so if you want to eat some okra but
you're afraid of the gooey okra
then this is a good way to avoid that
you know they roast up nicely they don't
get crunchy though
we don't have any breading on here you
know they're not crispy enough
to be crispy
that's all there is to it you know it's
just a quick way
to cook up some okra and you don't have
food with it you don't have to get all
complicated
thanks for watching i'll have a link
down below you can go over to our
website myfoodchannel.com check out all
the recipes over there
thanks for watching and subscribing
we'll see you next week
bye
