vilasman
Senior Cook
- Joined
- Sep 6, 2004
- Messages
- 323
Yesterday I sauteed some slivers of various colors of bell peppers and onion in a little olive oil and dab of butter and some salt ,pepper, herbs de provence and maybe some creole seasoning.
Then I added some sliced okra, and let it cook until the peppers and onion were translucent and the okra was cooked through and the any slimeyness was cooked out.
I would have added mushroom, maybe sliced portebello if I had had them.
This is my question. I want to add some kind of meat to this, to give it some flavor and really I would love if it gave a little crunch. I am thinking about bacon or some other kind of italian meat, but I am thinking it would add to much fat.
I dont want beef, I dont like chicken, and I dont think lamb is the answer. I also dont do most varieties of pork.
I guess a white fish would be an option when it comes to flavor, but I dont think it would give some crunch.
Any thoughts?
Then I added some sliced okra, and let it cook until the peppers and onion were translucent and the okra was cooked through and the any slimeyness was cooked out.
I would have added mushroom, maybe sliced portebello if I had had them.
This is my question. I want to add some kind of meat to this, to give it some flavor and really I would love if it gave a little crunch. I am thinking about bacon or some other kind of italian meat, but I am thinking it would add to much fat.
I dont want beef, I dont like chicken, and I dont think lamb is the answer. I also dont do most varieties of pork.
I guess a white fish would be an option when it comes to flavor, but I dont think it would give some crunch.
Any thoughts?