Last night we harvested the very last batch of okra from our spring planting. We actually set out just to clear the garden and have a cozy little fire. But we decided to burn the old okra stalks and, just for shits and giggles, smoke some meat for dinner over the okra induced flames.
As we were cutting up the stalks we ran across the last few remaining pods. Since they were ripe for the picking it only seemed fitting to cook up the last harvest of my great crop from last season.
The idea started as okra roasted in olive oil and Weber garlic sriracha seasoning. (We tend to lean towards a bit of spice in our lives). Soon the okra became part and parcel of a whole vegetable medley.
To enjoy this amazing recipe I drizzled my aluminum foil covered pan with olive oil. I cut the okra, some broccoli, some carrots and some fresh jalepenos into bite size pieces. Drizzled the whole thing with more olive oil and sprinkled with the garlic sriracha seasoning. Mixed to coat evenly and cooked on 425 degrees for about 10 minutes.
When the veggies were roasted to our liking, I pulled the pan out of the oven and sprinkled the veggies with freshly shredded romano cheese.
We rounded out the dinner with an amazing smoked pork chop (hand rubbed with the Weber garlic sriracha seasoning and McCormick's Montreal Steak seasoning - best combo ever for premade seasonings!), chicken breast tenders (hand rubbed with the garlic sriracha seasoning only), noodles cooked with milk, Irish butter and fresh grated romano cheese and Pillsbury Crescent rolls, smeared with Irish butter and a tiny trace of fresh romano cheese. Yum!!!
And never forget the glass of wine for the cook! My personal favorite for affordable and tasty is the Barefoot Moscato or Pink Moscato.
What an amazing Sunday meal and a wonderful cozy night for a fire!