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The word screen instantly makes you think of windows and doors. But, this indispensible material for the home and garden may actually have even more uses in the kitchen. Strainers, splatter guards, and colanders are all types of screens that we find ourselves using almost every day.
Scott Peacock, the wonderful Southern chef and friend highlights how he utilizes screens in the kitchen with this classic recipe that no Southern table would be without. Look for bright green okra at the greenmarket or produce shop that is firm with no blemishes or soft spots. As with all fresh produce, the quicker it is used after picking the more flavorful the results.
1/2 pound fresh okra, rinsed, drained, tips and tops trimmed and cut into 1/3-inch slices crosswise
Coarse salt and freshly ground black pepper
1 tablespoon water
3/4 cup fine-ground white cornmeal
1 tablespoon cornstarch
Vegetable or Peanut Oil for frying
1. Put the okra in a mixing bowl and season lightly with salt and pepper. Sprinkle the water over the top and toss to evenly mix; let stand 5 minutes. Whisk together cornmeal, cornstarch, ½ teaspoon salt and a few grinds of black pepper until combined.
2. Heat 3 inches of oil in a heavy pot to 350 F. When oil reaches temperature, toss the sliced and seasoned okra in the cornmeal mixture; coat evenly and shake gently in a sieve to remove any extra breading. Carefully drop the okra into the hot oil and fry until light golden brown, about 5 minutes. Drain well and, if needed, season with a light sprinkling of salt and serve immediately.
Serves 4-6
Special Thanks:
Scott Peacock
Watershed Restaurant
406 West Ponce De Leon Avenue
Decatur, GA 30030
404-378-4900
www.watershedrestaurant.com