vilasman
Senior Cook
- Joined
- Sep 6, 2004
- Messages
- 323
I am working up on a dish that I am really liking but i need a little help.
It's sliced okra (the round way), onion, sweets peppers, tomato, garlic, portabello mushrooms, a combination of spices, with enough pepper to make you cough, ( can't say exactly what, because it's never the same, I just put some salt, pepper, herbs du provence, and a couple other spice mixes in the mortar and pestle grind it to some degree of fine-ness and then sprinkle it into the above veges)
I dump the above veges into a well seasoned cast iron saute pan with melted butter, add EVOO to mix to keep it from burning or sticking until the veges are just about to loose their crunch and then dish out.
Today i got adventurous and added some aged Romano cheese. Not bad. In any case, I have had a mix that was close to this, with salted jamaican cod fish , when I dated a jamaican.
The question is.... what meat can i pair with this to give it just a just a bit of meatyness. I want it to be a vegetable dish, but enough meat to give it some flavor. To give it some umph.
I am not quite sure how to accomplish this thought but I like the taste of overly spiced, if not blackened meat, be it lamb or beef. I like the taste of the little bits that come off in the pan, or that you get off the bone part of the meat when it's you, know just short of burnt. If I could get some of that into this okra...
Ever eat something and enjoyed so much it made you light headed? I am typing and eating my okra... when I finish this I am going to have to go re-coup
It's sliced okra (the round way), onion, sweets peppers, tomato, garlic, portabello mushrooms, a combination of spices, with enough pepper to make you cough, ( can't say exactly what, because it's never the same, I just put some salt, pepper, herbs du provence, and a couple other spice mixes in the mortar and pestle grind it to some degree of fine-ness and then sprinkle it into the above veges)
I dump the above veges into a well seasoned cast iron saute pan with melted butter, add EVOO to mix to keep it from burning or sticking until the veges are just about to loose their crunch and then dish out.
Today i got adventurous and added some aged Romano cheese. Not bad. In any case, I have had a mix that was close to this, with salted jamaican cod fish , when I dated a jamaican.
The question is.... what meat can i pair with this to give it just a just a bit of meatyness. I want it to be a vegetable dish, but enough meat to give it some flavor. To give it some umph.
I am not quite sure how to accomplish this thought but I like the taste of overly spiced, if not blackened meat, be it lamb or beef. I like the taste of the little bits that come off in the pan, or that you get off the bone part of the meat when it's you, know just short of burnt. If I could get some of that into this okra...
Ever eat something and enjoyed so much it made you light headed? I am typing and eating my okra... when I finish this I am going to have to go re-coup