Food Talk + Functions
Cooking Demo at the Edible Food Fest

edible logoCurtis Demo

 

Chef Curtis gave a  cooking demo at the Edible Food Fest in Orange, VA this weekend.  The event featured local chefs, producers, and music and was a great time for all…nicely done,organizers!  Curtis’ topic was Okra: The Southern Vegetable and as promised to the attendees, the recipes follow:

Charred Okra, Heirloom Tomato, and Feta Salad 

Ingredients:

1 Lbs. Okra, sliced in half lengthwise

1 Tbsp plus 1 ½ Cup Olive Oil

1 Tsp Crushed Red Pepper

1 Red Onion, Julienne

2 Pints Heirloom Cherry Tomatoes, Halved

½ Cup Red Wine Vinegar

1  tsp Dry Mustard

1 Tbsp Brown Sugar

2 Tbsp Dijon Mustard

¼ Cup Basil, Chopped

1 Cup Feta, Crumbled

½ Lb Arugula

Salt and Pepper

Method:

  1. In a medium mixing bowl combine Okra, 1 Tbsp Oil, Red pepper, Salt and Pepper. Toss.
  2. Place a sauté pan on high heat, when hot add the Okra and let is sit to char the outside, flip and repeat on other side, place in a bowl and cool.
  3. In a separate mixing bowl combine Vinegar, Spices, Mustard, Sugar, Basil and mix well.
  4. Slowly whisk in the remaining oil into the vinegar mixture.
  5. Add Onions, Arugula, and Tomatoes to the Okra and then pour in vinaigrette, tossing thoroughly.
  6. Plate the salad and top with Feta Cheese.

 

Okra Maque Choux 

 

Ingredients:

3 Tbsp Vegetable Oil or Butter

1 Tbsp Garlic, Chopped

½ Cup Red Onion, diced

½ Cup Bell Peppers

2  Cups Fresh Okra, Sliced

3  Cups Fresh Corn, off the cob

1 Tbsp. Cajun Seasoning

2 Tsp. Ancho Chili Powder

¼ Cup Fresh Basil Chopped

Salt and Pepper to taste

 

Method:

  1. In a middle sauce pan heat 2 Tbsp oil and Garlic
  2. When Garlic is “dancing” add Onions and Peppers, Sweat
  3. Add  Corn and cook till just tender, 5-7 mins
  4. Season with Cajun spice, Ancho, Salt and Pepper
  5. In separate sauté pan heat another 1 Tbsp oil, when hot add in Okra
  6. When Okra is tender fold into corn mixture, finish with fresh basil

 

 

 

 

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