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-> [Cereals, Corn, Tomatoes, Vegetables] -> [Sauteed okra tomatoes & corn Recipe] |
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Sauteed okra tomatoes & corn
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| Artist: |
_ |
| Categories: |
Cereals, Corn, Tomatoes, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Okra, stems and tips | | | -removed | | 3
| lbs | Tomatoes, skinned and seeded | | 8
| | Ears fresh corn | | | -OR | | 4
| cup | Frozen corn kernels | | 2
| tbsp | Unsalted butter | | 2
| tbsp | Safflower oil | | 4
| cup | Onions, coarsely chopped | | 1
| tbsp | Salt or to taste | | | Freshly ground pepper |
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Procedures:
| 1 | This classic southern combination is from "lee bailey"s country weekends" (clarkson potter). | | 2 | Cut okra into ? rounds, discarding tops. | | 3 | There should be about 6 cups. | | 4 | Put tomatoes in stainless or enameled pan and cook slowly for half an hour. | | 5 | Do not scorch. | | 6 | Drain any liquid. | | 7 | There should be about 2 cups. | | 8 | Cut corn from cob with sharp knife or defrost frozen corn. | | 9 | Heat butter and oil in a skillet. | | 10 | Add okra and onions. | | 11 | Cook until onions are wilted and okra has begun to brown at edges, 10-15 minutes. | | 12 | Turn often, add reduced tomatoes and salt, and cook 5 minutes. | | 13 | Add corn and cook 3-4 minutes. | | 14 | Season to taste. |
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