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HOUSTON DAILY JOURNAL
Let’s hear it for Hibiscus esculentus
By CHARLOTTE PERKINS
Journal Lifestyle Editor
That’s a fancy
name, hibiscus
esculentus, for
a vegetable that
some love and
some aren’t so sure about:
okra.
Okra is part of the same
plant family as cotton, hibis
cus and hollyhock, and most
vegetable gardeners can tell
you that it has very pretty
yellow flowers in season.
It got its start in Africa, and
is believed to have been
brought by slaves to $
this country in the • j|> d
1700’s, getting its
own special place H
in culinary his
tory when the , J
people of
southern jl
Louisiana ' A
learned J| i
that it 'MasM '%
was a
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and fla
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In fact. %
the word
gumbo gklf
started out
asoneofmany
names for okra.
Even those who
aren’t so sure
about boiled okra,
which tends to be on the
slimy side, will usually enjoy
fried okra, or the addition
of sliced okra to southern
vegetable dishes or creole
cuisine.
Okra is a good source of
vitamins C and A. It is low
in calories, a good source of
dietary fiber, and is fat-free.
Source: www.foodrefer
ence.com.
Summer Gumbo
This is a very simple
gumbo made of the sum
mer bounty of fresh vegeta
bles, and topped with a few
steamed shrimp. It is won
derful served with crusty
French bread.
2 cups sliced okra,
either fresh or frozen
2 summer squashes
cut in thick slices, then
halved
2 zucchinis cut in thick
slices, then halved
2 cups sliced okra,
either fresh or frozen
SALAD
From page 1C
remaining ingredients and
whisk well. Shake vigorously
after pouring into a bottle
and chill before serving.
Southwestern
Vinaigrette
1/2 cup extra light olive
oil
1/4 cup white or rice
wine vinegar
1 teaspoon mustard
Always Wish Upon a Star!
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926 Carroll St. • Perry, GA 31069
478-224-8888 5
T-F 10am-spm SAT 10am-2pm |
1 can Hunts diced toma
toes with green peppers
and onions
Old Bay Seasoning to
taste
1/4 - 1/2 lbs. cleaned
steamed shrimp
Steam or simmer veg
etables until done but
still a little crisp.
Drain.
Add the whole can (
of tomatoes,
and the
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Bay
Seasoning
to taste.
Serve in bowls topped
with the shrimp.
Southern Fried
Okra:
Slices for fried okra
should be about 1/2 inch
thick.
Three cups sliced Okra
1/2 teaspoon Salt
1 cup buttermilk with
one egg beaten in
1 1/2 self rising corn
bread mix
Vegetable oil
Sprinkle salt over okra;
add buttermilk-egg mixture
and stir to coat. Begin heat
ing oil in deep fryer or large
cast iron frying pan. Drain
buttermilk from okra and
dredge okra in corn meal.
powder
1/2 teaspoon oregano
1/4 teaspoon black pep
per
1/4 teaspoon cilantro
1/4 teaspoon garlic
powder
• 1/4 teaspoon cumin
Shake, chill and serve. If
you generally top your salad
with cheese, pair this dress
ing with a mild cotija or
colby. Avoid sharp or bitter
cheeses such as bleu and
feta.
Basil-Sesame Dressing
1/4 teaspoon garlic pow
der
Using a slotted spoon place
it in the hot oil and fry until
golden brown.
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* f ■ "
3 tablespoons rice wine
vinegar
1 tablespoon lemon juice
2 tablespoons asiago or the
cheese of your choice
1/2 teaspoon dried basil
2-4 leaves of fresh basil
2 tablespoons chopped
Italian or regular parsley
1/2 cup extra light olive
oil
1/2 teaspoon toasted ses
ame oil
1/4 teaspoon black pepper/
Combine in blender until
thoroughly mixed. Chill and
serve with a green salad. It’s
a spooky color but tastes
great.
FOOD
PASTA
From page 1C
on a platter and garnish
with watercress.
Bow Ties Alle
Portofino
Serves 6
1 pound Bow Ties,
Radiatore or other
medium pasta shape,
uncooked
1 pound medium fresh
shrimp, peeled and dev
Jade’s Sandwick Sfeoppe
1201 Sunset Ave. • Perry Plaza
Hours: Mon, Tue, Thurs, Fri. 11am-7pm «Wed 11am-2:3opm
► °«S <&2
vV-. .
eined, or 1 pound small
frozen shrimp, thawed
12 sun-dried tomatoes,
drained and cut into
strips
8 fresh plum tomatoes,
cut into small cubes
2 bunches arugula,
cleaned and torn into
bite-sized pieces
6 sprigs fresh Italian
parsley, coarsely
chopped
1/2 small bunch fresh
basil, leaves picked and
coarsely chopped
1/4 cup olive or veg
etable oil
Juice of one lemon
Salt and freshly
478-987-2428
I Remember For Your Convenience
WE’RE OPEN EVENINGS! J
•Hot & Cold Sandwiches'
(Many to Choose)
Judy’s Choice This Week:
Roast Beef Panini w/pickles & chips-$5.25
•Hot Soups (Made Fresh Daily)
>v Cup-$2.50 • w/meal-$1.50
•Kids Menu Available
plus Salads • Desserts • Drinks
WEDNESDAY, AUGUSTS, 2006
00
Journal/ Charlotte Perkins
Okra goes well with toma- -
toes. Here ft's teamed up
with summer squash, zuc
chini, tomatoes and shrimp
for an easy summer gumbo.
Fresh okra is in season now
in Georgia, but you’re more
likely to find it at fresh
vegetable stands than in
stores. For the recipes
below, sliced frozen okra is
a good substitute.
Journal/ Charlotte Perkins *
ground black pepper to
taste
Cook pasta according to
package directions.
While pasta is cooking,
steam the shrimp until the
shrimp are no longer trans
lucent.
Put shrimp in mixing
bowl.
Add sun-dried tomatoes,
fresh tomatoes, arugula,
parsley and basil.
When pasta is done, drain
well and immediately add
to the mixing bowl.
Add oil, lemon juice and
salt and pepper to taste.
Toss quickly and very well,
and serve immediately.
5C
, .
00036675