Sauteed Okra With Heirloom Tomatoes And Bacon Recipes

SAUTEED OKRA WITH HEIRLOOM TOMATOES AND BACON

Steps:

• In a large skillet, cook bacon over low heat until it is crisp and fat is rendered. Remove bacon and set aside.
• Add okra to skillet and cook, stirring frequently, over medium heat for 5 to 7 minutes. Add onion wedges, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, for 5 minutes.
• Add tomatoes and reduce heat to low. Continue cooking, partially covered, until tomatoes are just heated through, 3 to 4 minutes. Season with salt and pepper. Crumble bacon slices over tomatoes; serve warm.

OKRA AND TOMATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

OKRA, TOMATOES, & BACON

Steps:

• Saute' bacon in skillet until it is browned. Add onion, cooking until the onion is transparent. Add the okra and continue cooking until it is tender and almost done. Add tomatoes and continue cooking 4-5 minutes more. Add salt and pepper to your taste. Serve as a side dish or over rice.

OKRA, TOMATOES, AND BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Crumble bacon into a bowl.
• Add onion and garlic to skillet over medium heat; cook and stir until soft and translucent, about 5 minutes. Add hot pepper and cook until tender, about 3 minutes more. Add drained tomatoes; season with thyme, salt, and pepper. Bring to a simmer over medium heat and cook 5 minutes more.
• Add okra and enough reserved juice from tomatoes to cover. Simmer, covered, until okra is tender, about 15 minutes.

PAN-SEARED OKRA WITH BACON

Steps:

• Cook the bacon in a large cast-iron skillet until crisp, about 8 minutes. Remove to paper towels to drain, reserving the drippings in the skillet.
• Add the okra to the drippings in the skillet. Add the canola oil if the skillet is dry. Sprinkle with the House Seasoning, and toss to coat. Saute until crispy and golden brown, 12 to 15 minutes.
• Squeeze the juice from the lemon over the top of the okra. Crumble the bacon over the top and sprinkle with freshly ground pepper. Serve right from the skillet.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

SPICY SAUTEED OKRA AND TOMATOES

Steps:

• Combine sausage, scallions, and garlic in a large soup pot over medium-high heat. Cook and stir until sausage is browned and crumbly and garlic and scallions have browned a bit, about 10 minutes. Mix in okra, diced tomatoes, and tomato sauce until well combined.
• Reduce heat and simmer for 20 to 25 minutes. Add mushrooms, salt, and pepper; simmer for another 20 to 25 minutes, adding water if mixture begins to dry out.

SAUTEED OKRA

Steps:

• Wash okra under cold water, and pat dry with paper towels. Trim stem ends.
• Heat a cast-iron or other heavy skillet over medium-high heat until hot. Add bacon, and cook, turning occasionally, until golden. Drain bacon on paper towels, and crumble into pieces.
• Discard all but 3 tablespoons of bacon fat; return pan to heat. When fat is hot but not smoking, add okra. Cook, turning occasionally, until okra is bright green and slightly browned, 8 to 10 minutes. Season with salt and pepper; transfer to a platter. Sprinkle with crumbled bacon and pepper flakes, if desired. Serve immediately.