Okra

This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

Crunchy, juicy, and vinegary, pickled okra is good enough to eat all by itself, but it also makes a handsome garnish for Wendy’s Bloody Marys (page 28), Herb Deviled Eggs (page 10), or antipasto platters.

We had fried okra almost nightly at my grandmother’s house during the summer. It’s my mom’s idea of a green vegetable, how can you fault her? It is green, underneath the golden, deep-fried crust.

What better way to make use of the frenzy of vegetables that bursts on the scene in midsummer than these easy grilled skewers, all dressed up in pesto vinaigrette. Keep it fun and simple by loading the skewers with whatever mix of fresh, seasonal vegetables you find at the market.

Guinea hens are birds, related to pheasants, and are an excellent and highly flavorful alternative to chicken. Because they’re smaller—usually two or three pounds—even whole birds cook quickly and yield just the right amount of meat for one meal. If you can’t find guinea hen, a small chicken will do the trick nicely.

A trip to New York City wouldn’t be complete without stopping in a Jewish-style deli, and you can’t go to a New York deli without trying a Reuben sandwich piled sky-high with corned beef brisket, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing. This is my southern take on that great sandwich. Lean bison is naturally lower in fat than beef, but its flavor is quite similar and you should feel free to use beef brisket if you can’t find or don’t care for bison. I often dress red cabbage as coleslaw for sandwiches, but cooking it first mellows its bitter note. Hundred Island Dressing is revamped from the original with a substitution of pickled okra for pickle relish. Okra reinforces the southern touch that’s also present in the barbecue sauce.

Gumbo—it doesn’t get much more Louisiana style than that. Louisiana is a prototype for the melting pot of cultures that defines this country; this hearty dish alone can count the cuisines of West Africa, France, and Italy among its influences. Both the Creole and Cajun communities have laid claim to this spicy seafood stew, and I’ve appropriated a bit from each in this version: the Creole comes in with the tomatoes—that’s the Italian presence making itself known—and the Cajun of course is present in the spicy pork andouille sausage. Okra is a traditional gumbo component, and it’s usually cooked into the body of the soup. I like the flavor but find that the texture can be a bit slimy. Deep-fried cornmeal-crusted rings of okra solve that problem deliciously.

Okay, gumbo takes time and patience, especially if you make the effort to prepare a nice, dark roux. On the plus side, you can make it a day ahead and heat it when your guests arrive, leaving you free to mingle, chat, and have a great time with your friends. In addition, it feeds a whole lot of hungry people, and if you are very, very lucky you’ll have leftovers for lunch the next day. (Sometimes I squirrel away a little in the refrigerator for insurance.) Serve with long-grain rice and some crusty bread.

After handing guests a drink, I often like to offer them a special morsel of food to perk up their taste buds and to make everyone feel at home. My friend and Austin farmer extraordinaire Carol Anne Sayle shared this recipe, and it warmed my southern gal’s heart. (For skeptics, these little pancakes do not suffer from the slime factor some associate with okra.) I served these at my annual garden party for chefs and friends, and people couldn’t get enough. The trick is to serve them hot off the griddle, so make sure you have someone to fry them in a skillet, and someone else to pass them around while they’re still hot. For this kind of job, I often enlist a shy guest or two. It keeps them busy, and frees them from the stress of having to make small talk. I’ve found that people will eat as many of these as they can get, but one or two per person is plenty and when they’re gone, they’re gone. (The recipe doubles easily if you’re serving a crowd, though.) I have added a little touch of my own to Carol Anne’s recipe. My garden was producing way more jalapeños than I could manage, so I decided to pickle them. I tossed a few chopped, pickled chiles into Carol Anne’s pancakes and loved the result. You can leave them out if you like.

Southerners are almost as fond of pickling as we are of frying. Submerging fresh produce in vinegar or a combination of sugar and vinegar meant there would be vegetables to eat in the winter months. Pickling recipes encompass not just simple cucumbers, but also more unusual ingredients, such as watermelon rind, green tomatoes, and okra. Okra responds very well to pickling; the vinegar virtually eliminates the slime factor, the main reason people don’t eat okra. I like to use one of these crisp, spicy pods instead of an olive for a Southern-style martini.

San Marzano tomatoes are grown in the shadow of Mount Vesuvius, southeast of Naples. The highly fertile volcanic soil of the San Marzano Valley, coupled with lots of sunshine and a benevolent Mediterranean climate, adds up to tomato heaven. The San Marzano tomato is a long, thin, plum-shaped variety known for its low acidity and earthy, intense tomato flavor. Except during summer, when fresh tomatoes are at their best, a good canned variety is a better choice. Canned San Marzano tomatoes are one of the few canned products that chefs otherwise fixated on local, fresh produce will use.

Dede always grew okra, and I usually have a few plants every summer. Once, I grew them in container boxes on the roof of my apartment in New Jersey, framed by the Manhattan skyline. Guests were astonished at the sight when we would go out on the deck. The plants are beautiful, sometimes growing to five feet tall with pale yellow blossoms similar to hibiscus. When I was working in France for Anne Willan, we once needed okra for a recipe test. It was nowhere to be found in the local markets, so we ordered a case from Rungis, the French wholesale market on the outskirts of Paris, only to use less than a pound! The gumbo was a disappointment, falling short of Anne’s strict standards. Since we had almost a full case to use, I made this fried okra, which Anne called “popcorn fried okra.” It was a huge hit. I can pretty much guarantee that this was the only time in history fried okra was enjoyed as a snack with apéritifs before dinner. I called Meme every week to tell her about my work and what I had learned. When I told her about the “popcorn fried okra,” she giggled like a schoolgirl.

My mother-in-law is a wonderful woman, very sweet, kind, and generous. Her late husband was the cook in the family, and even she admits she is not much of a cook. She experienced a little culinary serendipity when sauteing okra one night. She put a little too much oil in the pan, so she added a bit of cornmeal to soak up the excess oil. It was wonderful, a modified version of fried okra that is not only somewhat healthier than deep-fried okra, but also less labor-intensive. Maybe she is just bluffing about not being a cook, after all.

People love okra, or they hate it. Those who hate it think it is slimy. There are a couple of techniques that prevent okra from becoming too slimy. First and foremost, don’t overcook it. When okra is cooked to just tender, it is fresh and crisp, not “ropy.” The other technique is to cook okra with an acid. This recipe uses both tomato and a bit of red wine.

Like much of the world’s good cooking, Creole and Cajun dishes are often whipped up on the spur of the moment using what’s on hand. Gumbo’s hallmark seasoning is filé powder (pronounced “fee-LAY”), made from dried, ground sassafras leaves, which provide both flavoring and thickening. Filé powder is traditionally added at the very end of the cooking time so it does not lose its flavor or aroma.

This standard from the American South contains a varied blend of flavors and textures, all pulled together by the unique character of okra.

If you like gumbo, you will like this one-dish beef meal. This recipe lends itself well to experimentation, so try different vegetables and beans for variety. To stretch the number of servings, ladle the mixture over steamed brown rice.

Pat: Few flavor combinations sing “summertime in the South” more than okra and tomatoes. Some people find okra intimidating to cook, but it’s really very simple. If okra is cooked for too long over too low a heat, it can turn slimy and limp. The secret is first searing the okra over a very high heat, then finishing it for a few minutes in the piquant tomato sauce. This method prevents the okra from getting gooey (frying okra does the same thing). Okra and tomatoes are great alongside fried fish, or any roasted or grilled meat, and they also pair well over a creamy starch like grits or spoonbread.

This jumble is a lot like jambalaya, so I call it a Jumble-laya. This is one of those flexible recipes. You can substitute turkey or tender cuts of pork and beef for the chicken. Go all seafood by bumping up the amount of shrimp and adding crabmeat at the end to just heat it through. Andouille sausage is a spicy, smoky sausage with a flavor that packs a punch. It is used in Cajun-style food and is a staple in gumbo and jambalaya. Is okra not your thing? Substitute frozen defrosted French-cut green beans.