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Wild Alaska Salmon Thai Red Curry

1. Heat the oil in a large pan, stir in the curry paste and heat until the paste splits from the oil. 2. Stir in the onion, garlic and ginger and cook gently for about 3-5 minutes until softened. 3. Pour in the coconut milk, fish sauce and palm sug

Okra fritters

1) Heat the oil in a cast iron Dutch oven to 180C. 2) In a large bowl add flour, seasoning, buttermilk and egg. Mix well together. Add okra to mixture and coat. Using a tablespoon, scoop mixture into the hot oil. Constantly flip fritters to cook

Okra and tomatoes

1) In a large skillet, heat the oil over medium heat. Add bacon, butter, onion, green pepper and garlic. Saute until the vegetables are soft and the onions are translucent. 2) Add seasoned salt, garlic powder, tomatoes, water, chicken base and ok

Oven baked red snapper

1) Preheat oven to 230C/Gas 8. 2) Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt and pepper. Let fish marin

Chicken and andouille gumbo

For the gumbo:1) Heat a large Dutch oven over medium-high heat and add the vegetable oil. Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered. Remove the sausage to plate with a slotted spoon.2) While the sa

Chicken and seafood gumbo

For the gumbo: 1) Combine the oil and the flour in a heavy stockpot or Dutch oven over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to foam. Keep stirring. As the roux cook

Bubba's shrimp gumbo

1) In a large heavy saucepan, over low heat, melt 250g of the butter. Add the flour, and cook on low geat until the roux is dark brown; about 30 to 45 minutes, stirring constantly. Cook's Note: Brown does not mean burnt; if you burn the roux you hav

Sesame crusted catfish with geechee peanut sauce

1) Grind 100g of sesame seeds in spice grinder into a rough powder. Leave the other 100g whole. Combine the sesame powder, sesame seeds, polenta, salt and pepper and place in a shallow bowl. 2) Dredge the catfish fillets in sesame-polenta mix and sa

Pineapple, Prawn and Okra Salad

Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Cut the pineapple in half lengthways, cut out the core and discard. Scoop out most of the flesh, leaving some inside, then cut into small dice and drain off any excess juice.

Okra and tomatoes

1) Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 10-cm , cut them in half crosswise and then lengthwise. 2) Heat the olive oil in a 4 litre saucepan over medium heat until shimmering. Add the onions along with

Spiced okra

1) Place the oil in a large skillet on a medium heat and then add the onion. Cook for 2 to 3 minutes, stirring regularly until golden. Add the tomato and cook for 2 to 3 minutes and then add the spices and salt to taste and continue to cook for 1 min

Wet fried okra

1) Cut the okra into 1/2-cm pieces and place into a colander. Rinse under cold water and allow to drain only slightly. 2) Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly. 3) Add enough vegetable oil to a

Tamarind broth with mud fish and elephant ear stems

1) Dissolve the tamarind pulp in 250ml warm water. Work the pulp until dissolved and then strain the liquid through a fine sieve, discarding the pulp. 2) Combine the tamarind liquid with 1 1/2 litres of cold water, fish sauce, pineapple and sugar

Cajun tempura okra with green onion dipping sauce

1) Whisk the tempura ingredients together and let chill. 2) Heat the peanut oil in a deep-fryer or a large Dutch oven to 190C/Gas 5. 3) In a shallow tart dish, add the flour and 1 tablespoon of the Cajun seasoning and mix well. 4) Season the o

Cajun tempura okra with spring onion dipping sauce

For the Cajun tempura okra: 1) Whisk tempura ingredients together and let chill. 2) Heat peanut oil in deep-fryer or a large Dutch oven to 190C. 2) In a shallow plate or bowl, add flour and 1 tablespoon Cajun seasoning and mix well. 3

Fried okra

1) Heat oil in a large, heavy-bottomed skillet to 176 degrees C. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.) 2) In a medium bowl, combine cornmeal, flour, house seasoning, and cayenne pepper.

Fried okra

1) Fill a large pot with enough oil to reach 2 inches up the sides of the pot. Heat oil to 182 degrees C. 2) Thinly slice okra crosswise. (There should be about 6 to 8 slices from each.) In batches fry okra in the hot oil until edges turn golden br

Dirty pickle

1) Half fill a cocktail shaker with ice, then add the gin, vermouth and pickle juice. 2) Shake well and strain into 2 martini glasses. 3) Garnish each drink with a pickled okra spear.

Dry Fried Okra

Rinse the whole okra pods under cold water, drain, pat dry, trim and cut into 1/4-inch pieces. Set aside. Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly. Return the okra to a dry colander and shake off ex