Sunday, September 15, 2013
Green Tomato, Okra & Bacon Stew
If you usually steer away from okra, rest assured that it is not slimy in this recipe. Perhaps the acidity from the green tomatoes counteracts okra's notorious sliminess?
To be perfectly honest, I did not measure the fresh thyme when making this stew -- but the other ingredients were measured and/or weighed, and accurately documented. Feel free to adjust or substitute herbs, including dried for fresh and vice versa, to suit your tastes and what's on hand.
I cooked this late-summer stew in a large enamel-clad Dutch oven, but it should also work in a heavy soup pot. I don't recommend using "bare" cast iron because of the acidity of the tomatoes.
Finally, if you are a fan of hot and spicy food, feel free to add a chopped jalapeno or other hot chili along with the bell pepper. You can also spice up my green tomato okra & bacon stew with a few splashes of hot sauce at the table, and for that I would recommend any good Louisiana hot sauce.
3 thick slices of bacon
1 bay leaf
1 cup chopped onion
4 cloves minced garlic
1/2 cup white wine, preferably a dry crisp one (I used sauvignon blanc)
1/2 cup chopped bell pepper
1 lb green tomatoes, chopped
Fresh thyme: Approx. 1/2 tsp (just the leaves from several large sprigs)
1/2 tsp dried oregano
1 lb fresh okra, trimmed and cut into 1/2" thick slices
1 cup chicken stock
1 tsp salt (or to taste)
1/2 tsp ground black pepper