Tomatoes with Charred Okra, Vidalias, and Malt Mayo adapted from Cooking Light

 (Malt vinegar has a mid-palate that pairs nicely with the acidic tomatoes, crispy okra, and sweet onion)
Ingredients
1 tablespoon malt or balsamic vinegar

Tomatoes with Charred Okra, Vidalias

1 teaspoon Dijon mustard
1/2 cup canola oil
2/3 cup very thinly sliced Vidalia onion
1/2 cup small basil leaves
1/4 cup fresh flat-leaf parsley leaves
1/2 teaspoon freshly ground black pepper
Cooking spray
10 ounce fresh okra pods, halved lengthwise (remember what I had to say about less "slime" when cut lengthwise in the Creole Shrimp and Okra Recipe)
3 pounds assorted heirloom tomatoes,  divided and cut into 1/2-inch slices
3/4 teaspoon kosher salt 
1 pasteurized large egg yolk

Directions    
Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add half of okra to pan, cut side down; cook 4 minutes. Turn; cook 1 minute. Remove okra from pan. Repeat procedure with cooking spray and remaining okra. Sprinkle with 1/4 teaspoon salt.

Arrange tomato slices in a single layer on a rimmed baking sheet; sprinkle with 1/4 teaspoon salt. Let stand 5 minutes.Combine remaining 1/4 teaspoon salt and yolk in a medium bowl, stirring with a whisk until pale yellow and creamy. Stir in vinegar and mustard. Slowly add canola oil in a thin, steady stream, stirring constantly
       

Arrange tomatoes on a platter so they overlap slightly; top with any juices that have accumulated on the pan. Top tomatoes with okra and onion; drizzle vinegar mixture evenly over top. Sprinkle with basil, parsley, and black pepper.                                                         

(Total Time 26 Mins Yield Serves 8 w/serving size: about 1 cup)

                                                                                           

Creole Shrimp and Okra Recipe

Creole Shrimp and OkraThink of this mainly as shrimp and grits with a distinctly Cajun attitude. Halved okra not only looks gorgeous, but it'll also give off less "slime" than chopped okra. The halved okra not only looks good, but it'll also give off less "slime" than chopped okra. Let the vegetables caramelize a bit in the pan for a richer base.

Ingredients
3 cups unsalted chicken stock (such as Swanson) 
1 cup 2% reduced-fat milk 
3 garlic cloves, finely chopped 
1 bay leaf 1 cup stone-ground polenta or grits 
1/2 teaspoon kosher salt, divided 
1 1/2 tablespoons olive oil 
2 cups fresh okra, trimmed and halved lengthwise 
1 cup vertically sliced onion 
3/4 cup diagonally sliced celery 
1 pound large shrimp, peeled and deveined 
1/2 teaspoon ground red pepper 
1/2 teaspoon freshly ground black pepper 
3 cups fresh marinara sauce 1/2 cup water 
1 1/2 tablespoons red wine vinegar 2 green onions, thinly sliced
Directions

• Bring stock, milk, garlic, and bay leaf to a boil in a large saucepan over medium-high heat. Add polenta and 1/4 teaspoon salt, stirring constantly with a whisk. Reduce heat to medium-low; cook 20 minutes or until thickened, stirring occasionally. Discard bay leaf. Cover and keep warm.
• Heat a large skillet over high heat. Add oil; swirl to coat. Add okra, onion, and celery; cook 2 to 4 minutes or until browned (do not stir). Add remaining 1/4 teaspoon salt, shrimp, red pepper, and black pepper; cook 2 minutes, stirring occasionally. Stir in sauce and 1/2 cup water; bring to a simmer. Cook 3 minutes or until shrimp are done. Stir in vinegar.
• Place 1/2 cup polenta in each of 4 bowls; top each serving with 1 1/2 cups shrimp mixture. Sprinkle evenly with green onions.

As said sbove think of this as as shrimp and grits I have done so and y'all may wish to substitute grits. If you do follow the instructions on whichever grits you choose.

Roasted Whole Okra and Roasted Sliced Okra

Ingredients
30 small fresh okra pods (about 4 cups)
1 tbsp extra-virgin olive oil
1/4 tsp pepper
1/2 tsp salt
Directions
Preheat oven to 425°F.
Place okra in a single layer in a greased foil-lined rimmed baking sheet. Drizzle with oil and toss to coat.
Sprinkle with salt and pepper.
Bake, turning once, until lightly browned and fork tender, about 18 – 20 minutes.
Serves 4.

Roasted Sliced Okra basically the same but sliced 1/2 inch or so thick
30 small fresh okra pods (about 4 cups)
1 tbsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground pepper
Directions
Preheat oven to 425°F.
Place okra in a single layer in a greased foil-lined rimmed baking sheet.
Drizzle with oil and toss to coat. Sprinkle with salt and pepper.
Bake, stirring once, until lightly browned and fork tender, about 18 – 20 minutes.
Serves 4.

Okra information and history

A bit of history about okra before I start w/the next recipes. Okra may have been introduced to southeastern North America from Africa in the early 18th century. Thomas Jefferson noted it was well established in Virginia by 1781.  The plant often has a red or purple spot at the base of the petals. The fruit (although most of us don't call it that) has a pentagonal cross-section, containing numerous seeds. (see below)

Although it was commonplace throughout the Southern States by 1800, It was being grown as far north as Philadelphia. . It is perennial, often an annual in temperate climates, and quite often grows around 2 metres (6.6 ft). What is ineresting to me, it is related to cotton, cocoa, and hibiscus. Okra has flowers that have white to yelowish petals.

Okra is a heat-loving plant with green pods that play a starring role in most gumbo recipes. Because it’s in season from May to September each year, you might have seen it in the produce section of your grocery. There’s much more to okra than soups and stews, so if you’ve never tried this versatile, nutrient-packed vegetable, check it out give it a try. Some are off put by it's texture but there are ways around that. Especially when one considers what good it packs.

Balsamic Chicken & Veggies

This is not particularly Creole but as I've said can be made so. This is Balsamic Chicken & Veggies Use any Zatarain's o any other Creole seasons & or style of cooking. ((layers of flavors of course me, I love me some garlic; ain't no vampire gonna get me)
 Ingredients:
2 sweet potatoes
2 bunches of asparagus, ends trimmed
1¼ pounds chicken breast tenders
Olive oil
Salt & Pepper,, to taste
For the balsamic glaze:
⅓ cup balsamic vinegar
2 tablespoons white wine vinegar
5 tablespoons of olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
¼ teaspoon black pepper
½ teaspoon salt
Directions:
     1. Preheat oven to 400˚F/200˚C.
     2. Cut sweet potatoes medium julienne and spread      evenly onto parchment lined baking tray. Season        with olive oil, pepper, and salt.
     3. Bake for 15 minutes. Set aside.
4. Trim asparagus and cut into pieces diagonally. Season with olive oil, pepper, and salt. Spread evenly on the baking tray next to the sweet potatoes.
5. Season chicken with pepper and salt. Place on top of the veggies.
6. Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F/75˚C.
7. While chicken is baking, reduce balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, pepper, and salt in a small saucepan for 5-7 minutes until the sauce slightly thickens.
8. Distribute veggies and chicken into four containers.
9. Pour the sauce reduction onto the chicken.
10. Can be refrigerated up to 4 days.

Spicy-Praline Glazed Pork Chops

My favorite meat  "A little twist on good ole fashioned pork chops" Something that has become far easier for me up here in what I call Yankee Land is Walmart & Amazon. It is so-o-o much easier to get familiar products.
      Prep time: 5-10 minutes   Cooking time: 15-20 minutes   Serves: 10

Glaze or Praline sauce   
Ingredients:
1 tablespoon butter
1/2 cup brown sugar
3/4 cup evaporated milk 1/4 cup light corn syrup 1/4 cup chopped pecans
         (optional)
1 cup Tony Chachere's Praline Honey Ham Marinade
1/2 cup Tony Chachere's Butter Jalapeno Marinade
Directions:
Melt the butter in a saucepan stir the brown sugar into the melted butter til smooth
Add the evaporated milk and stir bring the mixture to a boil then immediately remove from heat. (see further directions below)
                                      

Chops 
Ingredients:
2 lbs. Boneless pork chops
1 cup Tony Chachere's Butter Jalapeno Marinade
1 Tablespoon Tony Chachere's Creole Seasoning
Directions:
Marinate pork chops in marinade and seasoning for at least 30 minutes in the refrigerator.
This is tricky while chops marinate, in a saucepan reduce glaze by half then stir the corn syrup into the milk mixture fold the pecans into the sauce.

In a large skillet over medium-high heat cook the pork chops til no longer pink in the center (5 to 7 minutes per side)

Shrimp and Corn Soup

A tasty soup (There's a cook book that's titled (called as we would say it) First you make a Roux a term one often heard when being given their first instructions on cooking. I've cover this before in the gumbo recipe and on my landing page what and why roux is/are are the basis/biases for multiple recipes. (different color for different recipes; see directions below Gumbos call for a darker roux prep time 5 mins  Cooking time about 1 hour 20 mins  Serves 6)

the color comes from the tomatoes not the roux

Ingredients:
1/4 cup Oil
1/4 cup All Purpose Flour
1 Whole Onion (chpped)
3 Whole Cloves Garlic, Minced
1 Whole Chopped Bell Pepper
2 Whole Ribs Celery (chopped)
1 gallon Water
2 pound Shrimp (peeled)
14 ounce Stewed Tomatoes
15 ounce Corn (Creamstyle)
16 ounce Frozen Corn
1 dash Tony Chacheres Original Creole Seasoning
Directions:
In a large pot, make a light roux by stirring oil into flour over medium heat
Add onion, garlic, bell pepper, and celery cook (about 5 minutes) until vegetables are softened
Add tomatoes, cook (another 10 minutes stirring occasionally)
Add corn, water and seasoning reduce heat and simmer 1 hour add shrimp and cook an additional 10 minute