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Chef Klaskala’s Spicy Roasted Okra with Lime

In our recent interview with Chef Gerry Klaskala, chef/owner of Buckhead’s award-winning restaurant, Aria, known for its modern take on refined American fare; we asked what was at the heart of his culinary passion. His response? “It all comes back to flavor. The possibilities are endless, and my passion stems from the joy I experience when I can create an artful dish full of familiar yet unique flavors.” His recipe for his skillet-roasted okra with Eastern spices and lime certainly meets this criterion!

Ingredients:
2 tablespoons Kosher salt
1 tablespoon ground Indian cayenne pepper
1 teaspoon ground coriander
1 teaspoon mango powder
½ teaspoon ground cumin
½ teaspoon ground cardamom seeds
¼ teaspoon ground black pepper
Okra, cut in half length wise
Grape Seed Oil for frying
Lime, cut into wedges for serving
Cilantro, lightly chopped

Directions:
Thoroughly mix spices and set aside. Heat a heavy bottom skillet until smoking and add 2 teaspoons of grapeseed oil. Place okra cut side down in pan. Cook until okra is quite dark and caramelized. Briefly turn over.

Remove cooked okra to a mixing bowl and add a tablespoon of the spice mix. Toss to before placing okra on a platter cut side up. Season with additional spices and a squeeze of lime. Top with chopped cilantro and serve.

Read our interview with Chef Gerry Klaskala from our Spring/Summer 2018 magazine here.

By Denise Romeo