Okra. This rather strange vegetable (It traveled to America with the earliest slave ships), provokes strong emotions. Some love it. Some hate it. Count HG among the lovers of this rather slimy treat. In HG’s college days (at uptown CCNY), HG often supped at plain spoken Harlem eateries that served ribs, pork chops and fried catfish. They were not focused on “health” food. Three vegetables were offered: Onions (fried); Collard Greens (cooked with ham hocks); Okra (breaded and fried in sizzling lard). HG often ate pork chops smothered in caramelized onions and accompanied by delicious fried okra. The okra were doused with vinegar steeped with fiery Scotch Bonnet peppers. (Young HG’s appetite was honed by football practice at Lewisohn Stadium so HG filled out the meal with a big bowl of macaroni and cheese). HG’s love affair with okra continues. Texas pickled okra is great condiment. Okra is essential in a good gumbo. (SJ’s chicken gumbo, reigning king of all gumbos, contains mucho okra). HG is looking forwards to a favorite meal tonight. Fried pork chops dusted with Goya Adobo. Goya black beans topped with chopped sweet onions and a dab of sour cream. Sauteed peppers. And,of course, pan fried okra and onions (no breading) enhanced with plenty of Slap Yo Momma Louisiana Cajun spice. Anchor Steam Beer mixed with Guinness Stout will be the beverage.
