A sweet-tangy balsamic glaze makes this summertime appetizer irresistible. Using two skewers for the wrapped okra makes it easier to flip on the grill. Ingredients 1/4 cup extra-virgin olive oil, divided 2 tablespoons balsamic vinegar 1 teaspoon honey 1/2 teaspoon grated lemon rind 1/4 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 1/2 pound […]
Ingredients 2 1/2 tablespoons extra-virgin olive oil, divided 2 tablespoons coarse yellow cornmeal 10 ounce fresh whole okra, halved lengthwise 1 large red bell pepper, halved 2 teaspoons honey 1 teaspoon salt-free Creole seasoning (such as Tony Chachere’s) 8 ounces large shrimp, peeled and deveined 1 1/2 cups chopped tomato 1/2 cup sliced red onion […]
OK, so technically we can’t call this a gumbo because there is no roux. But it certainly tastes like a gumbo, right down to the Cajun trinity of onion, celery, and green bell pepper. Serve with a crusty baguette for mopping up every last delicious drop. Ingredients 1 teaspoon canola oil 12 ounces skinless, boneless […]
Ingredients 1 pound fresh lump crabmeat 3 pounds medium-size raw shrimp (with heads) Pinch of kosher salt 6 tablespoons oil, divided 2 pounds frozen sliced okra, thawed* 1/2 teaspoon kosher salt 1 pound andouille sausage, thinly sliced 2 tablespoons all-purpose flour 2 cups finely chopped yellow onion 1 cup finely chopped celery 1 cup finely […]
Ingredients 3 cups unsalted chicken stock (such as Swanson) 1 cup 2% reduced-fat milk 3 garlic cloves, finely chopped 1 bay leaf 1 cup stone-ground polenta or grits 1/2 teaspoon kosher salt, divided 1 1/2 tablespoons olive oil 2 cups fresh okra, trimmed and halved lengthwise 1 cup vertically sliced onion 3/4 cup diagonally sliced […]