Even if you think you don’t like okra, please stay with me because I can pretty much guarantee this is not like the okra you’ve had before. When my friend Jennifer told me that this recipe was in a recent issue of Food & Wine mag, I was ecstatic! Actually, if you didn’t know me, you might have thought I was certifiably insane with the crazy smile that was plastered on my face.

Did you read my Atlanta post on Woodfire Grill? Do you remember Kevin Gillespie’s okra dish that was the best part of that meal? Do you remember that I said I would make that dish, even adding, “mark my words”? Well, here it is! It’s not exactly like what I had in Atlanta, but it was still pretty darn awesome. Warm and spicy. Crispy, not slimy.

Unfortunately, the suggested accompaniment was a complete and utter disaster. I followed the recipe instructions to the letter, but what resulted was, to me, nearly inedible. So take my advice- do not make the lentils in herb-arugula yogurt that Food & Wine suggests!

Next time I’ll try to get closer to the original Woodfire dish by serving the okra over local butter beans and french horn mushrooms with some crispy shallots on top. That would be perfection!

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Skillet-Roasted Spiced Okra

Adapted from Food & Wine magazine, Kevin Gillespie

Ingredients:

3/4 tsp hot paprika
1/4 tsp ground cumin
1/4 tsp ground coriander
1/8 tsp turmeric
Pinch of cinnamon
4 tsp vegetable oil*, separated
1 lb small okra, halved lengthwise
Salt

Directions:

In a small bowl, blend the paprika with the cumin, coriander, turmeric, and cinnamon.

In a large nonstick skillet, heat 2 tsp of the oil. Add 1/2 the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with 1/2 the spice mixture. Cook, stirring, until fragrant, 30 seconds. Remove from skillet and place on serving platter. Repeat all steps using the remaining 2 tsp oil, 1/2 the okra, and 1/2 the spices.

Drizzle the lemon juice over the okra and serve.

*the original recipe called for 2 Tbsp of oil, but my friend tested out the dish before I did and advised that it was a bit too oily for her, so I reduced the amount I used

Woodfire Grill’s Spice Roasted Okra
local butter beans and french horn mushrooms,
green bean salad, crisp fried shallots

8 Responses to “Skillet-Roasted Spiced Okra”

  1. 1

    brent — September 15, 2010 @ 7:32 am

    When you have a chance, try Tandy’s okra at City House. Roasted in his wood fired oven, it was awesome.

    • Beth replied: — September 15th, 2010 @ 1:53 pm

      Mmmm, I will definitely have to check that out!

  2. 2

    Mandy Lea — September 15, 2010 @ 10:30 am

    You are brave to cook okra! Great photos. Woodfire Grill is one of my favorite restaurants in Atlanta, their version of Okra look delish. Will have to go there and try it.

  3. 3

    Alison @ Ingredients, Inc. — September 16, 2010 @ 6:26 am

    I love okra and anyway and the spice combination sounds wonderful! Hope you are doing well!

  4. 4

    Kristina — September 16, 2010 @ 10:17 am

    BETH!!!! Your new blog design is wonderful! I absolutely love it! I’m sorry I haven’t noticed until now – I’ve been kind of caught up in our home renovations.

    I love grilled okra. I keep meaning to post a recipe I have for it but that may have to wait until next summer. This looks fantastic. One thing we do have is a bumper crop of okra in our garden this year.

  5. 5

    Jennifer — September 16, 2010 @ 2:05 pm

    Thanks for the mention…..I feel special! The site looks GREAT! Hope to see you soon….

  6. 6

    Brandon — October 25, 2010 @ 10:27 am

    I found okra at my local Farmer’s Market, and made this dish last night. Growing up, my mother always smothered okra with tomatoes, so the texture, taste, and presentation of this recipe was very refreshing.

    • Beth replied: — October 25th, 2010 @ 10:34 am

      Hi Brandon! I’m so glad you tried it and enjoyed. Like I mentioned, I still want to play around with it some more, so I’ll keep you posted if I come up with any twists to the recipe that I think are really great!

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