Thai One On Southern Gumbo

This is a Thai-Southern infusion, which is basically a gumbo (sans file) with some added kick. We taste-tested this dish today and found it to be quite reasonable. Enjoy!

Ingredients
1 lb okra
1 can Rotel "Mexican Fiesta" - the blue label.
3/4 cup chick peas
4 ears of white corn
2 fillets of orange roughy - if you'd like to be environmentally conscious, use cod instead.
1 medium onion
5 cloves of garlic
1/2 can of coconut milk - use your judgment here (read on later)
Salt / Pepper to taste
1 tsp curry powder
1 tsp white pepper, ground
1/2 tsp coriander, ground
3 tbsp olive oil + dash of kosher salt

Preparation
Chop the onions into even pieces. Heat the olive oil and kosher salt in a large skillet or pan. Sweat the onions until they turn translucent - if they start to brown, turn the heat down. This should take about 3 minutes. Then, add the garlic and continue the sweat for another two minutes, stirring occasionally.

While that's going on, de-cap and de-tail the okra and slice them into even pieces. Set aside. De-ear the corn and set aside. For an added touch of flavor, roast the corn while still on the cob to toast it up. Add all these items as well as the chick peas into the pan, then kick the heat up to medium-high.

Poach the fish in a bit of olive oil and water. I wrap the fillet in parchment paper and pop it in the microwave for 4 minutes. After that's done, bust up the fillet and add into the pan. Add the coconut milk. Add the remainder of the spices and gently stir up, then just cook it all up until it's cooked to your satisfaction and the veg are tender.

Finally, drop the heat down to low (or off!) and let your gumbo simmer. After a few minutes, serve and enjoy!

Coconut Curried OkraMatoes & Scallops

Active time: 40 min Start to finish: 50 min
Servings: Makes 4 servings.

Ingredients

1/2 lb small fresh okra
1 lb plum tomatoes
1 tablespoon plus 1/2 teaspoon salt
1 small onion, chopped
1 large garlic clove, chopped
1 (1-inch) piece peeled fresh ginger, chopped
2 to 3 teaspoons minced fresh jalapeño chile (including seeds)
1 cup low-sodium fat-free chicken broth
1 1/4 lb sea scallops, tough muscle removed from side of each if necessary
1/4 teaspoon black pepper
2 teaspoons vegetable oil
1 1/2 teaspoons curry powder (preferably Madras)
2/3 cup well-stirred canned reduced-fat coconut milk
1/4 cup loosely packed fresh cilantro leaves

Accompaniment: spiced basmati rice

Preparation

Trim tops of okra, being careful not to cut into pods.

Cut an X in bottom of each tomato and immerse tomatoes in a 2-quart saucepan of boiling water for 10 seconds. Transfer tomatoes with a slotted spoon (save boiling water) to a bowl of ice and cold water to cool, then peel. Add 1 tablespoon salt to boiling water, then add okra and cook, uncovered, until just tender, about 5 minutes. Drain okra in a colander, then plunge into same ice water to stop cooking. Drain okra and pat dry with paper towels.

Quarter tomatoes lengthwise and seed, then cut each quarter lengthwise into 1/2-inch-wide strips.

Purée onion, garlic, ginger, jalapeño (to taste), and 1/4 cup chicken broth in a blender.

Pat scallops dry and sprinkle with pepper and remaining 1/2 teaspoon salt. Brush a 12-inch nonstick skillet with 1/2 teaspoon oil and heat over moderately high heat until just beginning to smoke. Brown scallops in 2 batches, turning once, about 4 minutes total. Transfer scallops as browned with tongs to a plate and keep warm, covered with foil. (Scallops will not be cooked through.)

Add remaining 1 1/2 teaspoons oil to skillet and reduce heat to moderate. Add purée carefully (it may splatter), then add curry powder. Boil, stirring constantly, 2 minutes. Add coconut milk and remaining 3/4 cup broth and bring to a simmer. Add tomato strips and simmer, stirring frequently, until tomatoes are softened, 3 to 4 minutes. Season sauce with salt and pepper.

Stir in scallops and okra and simmer until scallops are just cooked through, about 3 minutes. Divide scallops, vegetables, and sauce among 4 plates and sprinkle with cilantro.

Cooks' notes:

• Tomatoes can be peeled, seeded, and cut into strips 4 hours ahead, then kept, covered, at room temperature.
• Okra can be blanched and refreshed 4 hours ahead and chilled in a sealed plastic bag with a paper towel.
• Substitute your favorite fish for scallops.
• Substitute green beans for okra.
• Add more curry for some goo
  

Nutritional Information

Each serving contains about 239 calories and 8 grams fat.

Okra and Tomatoes

Recipe courtesy Alton Brown, 2006 Show: Good Eats Episode: Okraphobia
1 pound okra, rinsed and trimmed 3 tablespoons olive oil 1 1/2 cups finely chopped red onion 1 1/2 teaspoons kosher salt 1 tablespoon minced garlic 2 cups peeled and chopped tomato 1 tablespoon minced fresh ginger 1 teaspoon freshly ground grains of paradise* or black pepper 1/2 teaspoon freshly ground cardamom Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise. Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately. *Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.