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
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
- In a medium mixing bowl combine Okra, 1 Tbsp Oil, Red pepper, Salt and Pepper. Toss.
- 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.
- In a separate mixing bowl combine Vinegar, Spices, Mustard, Sugar, Basil and mix well.
- Slowly whisk in the remaining oil into the vinegar mixture.
- Add Onions, Arugula, and Tomatoes to the Okra and then pour in vinaigrette, tossing thoroughly.
- Plate the salad and top with Feta Cheese.
Okra Maque Choux
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
- In a middle sauce pan heat 2 Tbsp oil and Garlic
- When Garlic is “dancing” add Onions and Peppers, Sweat
- Add Corn and cook till just tender, 5-7 mins
- Season with Cajun spice, Ancho, Salt and Pepper
- In separate sauté pan heat another 1 Tbsp oil, when hot add in Okra
- When Okra is tender fold into corn mixture, finish with fresh basil