Text 9779, 80 rader
Skriven 2011-04-20 05:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: goo 229
===============
 ML> I seem to recall that. Not too far from a place in southern
 ML> New York where I recall the new highway overlooking a river
 ML> with a hideous metallic green tint.
 NB> That's actually just an upgrade of what has been the highway for many
 NB> years, for quite a while it was just two lanes, but with good passing
 NB> areas... that's just north of Mansfield... and that would be the Tioga
 NB> River, most likely... 

Whatever, you can see the greenness bleeding into the
blue of some other river. Unattractive, and makes one
muse on hazardous waste and what becomes of it.

 NB> That also sounds like it might be tasty and nice.  :)  I'm not really
 NB> averse to the other forms of okra, either, although many are...  I
 NB> might not want to have it every day, but once in a while is nice
 NB> enough.  :) 

I always liked it fried and in gumbo - in neither case
is the texture much of a drawback (though I rather
enjoy the texture).

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chicken-Okra Gumbo Plains-Style From Tony Burke
 Categories: Cyberealm, Cajun
      Yield: 12 servings

    1/4 lb Salt pork
      1    Frying chicken,cut up
           Flour
      3 tb Butter
      1    Onion,lg,mild,peeled/chopped
     20    Okra pods*
      6    Tomatoes,large,fresh,chopped
      1    Red pepper,hot**
      3    Parsley sprigs,chopped
      1    Bay leaf
      3 qt Water,more if needed
           Salt to taste
           Pepper to taste
      2 tb Flour (opt)
           Cooked white rice

  * - okra can be fresh sliced or a 10-ounce package frozen okra
  sufficiently thawed to separate okra slices can be substituted.

  ** - seeds removed and finely chopped.

  1. Wash salt pork under cold water to rinse off excess salt. Blot dry
  and cut into small dice.

  2. Place in a large, heavy soup pot and cook over low heat until all
  fat has been rendered. Remove crisped pork dice and drain on paper
  toweling. Set aside.

  3. Blot chicken pieces dry with paper toweling and dredge lightly with
  flour. Press flour into each piece, then shake off all excess. Heat
  salt pork to almost smoking. Brown the floured chicken pieces a few
  at a time in the hot fat. Remove as browned and set aside.

  4. Pour off and discard fat. Add butter to soup pot and place over low
  heat. When melted, add onion and okra and cook, stirring often with a
  wooden spoon, until onion is soft. Be careful not to let okra scorch.

  5. Return chicken to pot and add remaining ingredients except salt and
  pepper and optional flour. Let simmer for about 1-1/2 hours, adding
  additional water if needed. Remove from heat. Remove and discard bay
  leaf. Remove skin and bone from chicken pieces and return meat to
  pot. Reheat if necessary. If desired, thicken mixture with 1-2
  tablespoons flour mixed to a paste with about 1/2 cup cold water, and
  stir over low heat an additional 10-15 minutes.

  6. Ladle into large soup bowls over mounds of just-cooked, fluffy
  white rice. Sprinkle crisped pork dice over each serving.

MMMMM

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