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Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou

  • Mã sản phẩm: 1579658474
  • (1729 nhận xét)
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  • Publisher:Artisan; Illustrated edition (April 21, 2020)
  • Language:English
  • Hardcover:368 pages
  • ISBN-10:1579658474
  • ISBN-13:978-1579658472
  • Item Weight:2.95 pounds
  • Dimensions:7.78 x 1.13 x 10.38 inches
  • Best Sellers Rank:#17,347 in Books (See Top 100 in Books) #2 in Cajun & Creole Cooking, Food & Wine #22 in Gastronomy Essays (Books) #124 in Celebrity & TV Show Cookbooks
  • Customer Reviews:4.8 out of 5 stars 1,725Reviews
666,000 vnđ
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Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
666,000 vnđ
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okra cajun cooking

Skillet-Roasted Okra

The key to bringing out okra’s natural deliciousness is to cook it hot and fast, so make sure your skillets are properly heated.

Preheat the oven to 425°F (220°C). Place two large cast-iron skillets in the oven to heat for 30 minutes. Line a baking sheet or platter with paper towels.

Carefully remove the hot pans from the oven and set them on the stovetop over medium-high heat. Keep the skillet handles covered to avoid burning your hands.

Add 1 tablespoon of the oil to each pan. Carefully place the okra in the pans in a single layer. Don’t crowd them. Sear in the skillets until golden brown, about 3 minutes, then flip the okra and cook for an additional 2 minutes.

Transfer the okra to the paper towels to soak up any excess oil and use a paper towel or rag to carefully wipe out the excess oil from the skillets.

Toss the okra back into the skillets and season with the salt, some black pepper, a touch of cayenne, and a squeeze of lemon juice. Serve immediately.

  • 2 tablespoons (60 ml) canola oil or clarified butter
  • 12 ounces (340 g) tender young okra pods (about 24), sliced lengthwise in half
  • ⅛ teaspoon kosher salt
  • A couple turns of the pepper mill
  • Cayenne pepper
  • 1 lemon wedge

 

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