Eat Arkansas

How about grilled? Totally handles the "slime factor!"

never heard of grilled. how do you do it? whole or split? on the stovetop or the charcoal grill? i followed the article to one mentioned in the article about 3rd places published in the oa. fascinating.

Speaking of John T. Edge, foodies will be happy to know, the new revised and expanded Southern Belly is now available in paperback from Algonquin. This is a fabulous book, (one of my personal favorites) and the new paperback version will fit quite nicely in your glovebox for your next road trip!

zonker, I think I still have the grilled okra article lying around--I'll see if I can find it this weekend!

Got it, if you're still checking back! From the June 2007 issue of Southern Living magazine:

"Grilling gets okra crisp outside and eliminates its slime factor. For best results, choose young, tender pods (about 2.5" long)."

They include a recipe for grilled okra and tomatoes, which I'm sure you could adjust to include whatever veggies you like, or make it just okra.

1 lb. fresh okra, trimmed (the photo shows just the tops cut off)
1pt. cherry tomatoes
2Tbsp. Olive Oil
1/2 tsp. salt
1/2 tsp pepper
2Tbsp chopped fresh basil

1. Combine first 5 ingredients in a large bowl.
2. Place mixture on cooking grate, and grill, covered with grill lid, over medium-high heat (350 to 400). Grill tomatoes 3 minutes or just until they begin to pop. Turn okra, and grill, covered with grill lid, 2 to 3 more minutes or until tender.
3. Transfer okra and tomatoes to serving dish, and sprinkle with basil. Serve immediately.

I can tell just from reading the recipe that I'd want to cook my okra longer than they say.

Grilled okra --how has this evaded Southerners' radar screen? The July 2007 Southern Living has an interest take that I plan to try today for grilled orka and tomatillo salad (available here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634678).

I've also made wonderful okra and shrimp beignets (savory, not sweet) from a NY Times recipe at maybe my favorite Southern restaurant, Hominy Grill in Charleston. Their website has some great recipes, www.hominygrill.com, though not that one. Fried chicken with spiced peach gravy and killer choclate pudding made with bittersweet chocolate.