Spicy Okra With A Tangy Aioli & Roasted Cabbage With Blue Cheese

This week my friend and I got fancy in the kitchen and made a GREAT dinner. We had recently tried some roasted cauliflower with an amazing buttermilk dressing, so that was our inspiration for the roasted okra. It was delicious! The okra was pretty spicy, so the tangy aioli helped to cool it down a bit. As for cabbage, we decided to just simply roast it and top it with some blue cheese knowing it would go well with the skirt steak we were making. Overall a really awesome meal- food is always best when shared with a friend!

We had these two dishes on the side of our skirt steak, which we simply pan seared with salt and pepper, and topped with cooked onions, parsley, and a few fingerling potatoes.

Roasted Purple Cabbage With Blue Cheese

Ingredients:
1 small purple cabbage, cut in half then into 1/2 inch thick slices
Olive oil
1/2 cup blue cheese crumbles
Salt and pepper, to taste

Preheat oven to 400 degree. Place cabbage slices on a baking sheet and drizzle with some olive oil and a little salt and pepper. Roast for 30-40 minutes or until it begins to brown. Top with bleu cheese and place back in oven for 5 minutes.

Roasted Okra With A Tangy Buttermilk Aioli:

Ingredients:
1/2 pound fresh okra, some halved the long way some kept whole
3 garlic cloves, minced
1/2 tablespoon red pepper flakes
1/4 cup olive oil, plus 3 tablespoons for the aioli
Big pinch of sea salt
Big pinch of black pepper
1/2 small onion (or 1 shallot) finely chopped
3 tablespoons buttermilk (to make buttermilk, just add 2 tablespoons lemon juice to 1 cup whole milk)
3 tablespoons crème fraiche
1 small lime, juiced
Small handful fresh parsley, chopped

In a large skillet, add 1/4 cup olive oil, garlic, and red pepper flakes. Cook for about 5 minutes then add in the okra. Cook for about 10-15 minutes or until slightly charred.

While the okra cooks make the aioli. Mix together the 3 tablespoons olive oil, buttermilk, crème fraiche, lime juice, onion, and a pinch of pepper. Set in fridge until ready to use. (I forgot to take photos of the aioli when making it!)

To plate, drizzle a good amount of aioli onto a plate, then top with the roasted okra and a little more aioli sauce. Finish with some fresh parsley and serve right away.

 

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