Skillet-Roasted Spiced Okra

Watching this current season of Top Chef, where everyone I was rooting for has been voted off, reminds me of how much I’ve loved seasons past. Especially last season, where everyone’s favorite ginger, Kevin Gillespie, made it to the finals.

When I was in Atlanta over Christmas, we went to Woodfire Grill, Kevin’s Atlanta restaurant. If you want to find out what local, Southern food done right tastes like, go there.

In a recent issue of Food & Wine, Kevin had some recipes for Southern classics remade healthy. This is his version of fried okra. It’s not fried, it’s sauteed, but with all the spices, you won’t miss the fried-ness at all. It’s delicious and crisp and I could eat it all day.

Since I have so much okra this summer from our CSA, I made an extremely large batch and decided to share it with y’all. The measurements for the spices are pretty specific, but I didn’t really measure, and it still turned out fine. If you don’t have fenugreek or anything else, don’t worry. It will probably still taste good.

Ingredients (from Food & Wine)

• 3/4 teaspoon hot paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground fennel seeds
• 1/8 teaspoon turmeric
• Pinch of cinnamon
• Pinch of ground fenugreek (optional)
• 2 tablespoons vegetable oil
• 1 pound small okra, halved lengthwise
• Salt
• 2 tablespoons fresh lemon juice

Directions

1. In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek.
2. In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with the spice mixture. Cook, stirring, until fragrant, 30 seconds. Drizzle the lemon juice over the okra and serve.

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