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!
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
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