Saucy Story
Okra moves beyond the pickle plate
Many chefs take one of two stands with okra: They either deep-fry it or soak the pods in a brine for a Southern pickle. But when Andrew Wiseheart's sous chef hinted that okra pairs well with sherry, Wiseheart chose an entirely different direction. At his ranch-inspired Texas restaurant Contigo Austin in Texas, Wiseheart sautés sliced okra and tosses it with walnuts, tomatoes and a tangy sherry-based sauce. The complex sauce, which develops heat from jalapeños and a mellow richness from a finishing swirl of butter, gives the Southern staple a fresh look for fall.
Texas Okra
Yield: 4
Cook Time: 10 minutes
- INGREDIENTS
¼ cup extra-virgin olive oil
12 large pieces okra, each sliced crosswise into 4 to 5 pieces
Kosher salt
2 medium shallots, thinly sliced
1 jalapeño, seeded and thinly sliced
4 garlic cloves, thinly sliced
¼ cup whole raw walnuts, toasted and roughly chopped
6 cherry tomatoes, halved
½ cup sherry vinegar
2 tablespoons unsalted butter
1. In a medium skillet set over medium heat, warm the olive oil until it begins to smoke.
2. Add the okra and sauté until it begins to brown, about 5 minutes. Season with salt, add the shallots and jalapeño and cook for 1 minute.
3. Add the garlic and cook for 30 seconds. Stir in the walnuts and tomatoes and toss to incorporate. Add the sherry vinegar and bring to a simmer. Cook until the liquid is reduced and the pan is almost dry, about 4 to 6 minutes.
4. Remove from the heat and add the butter. Stir to incorporate and serve immediately.
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About The Chef
Andrew Wiseheart, a native of San Angelo, Texas, has worked at La Toque and at Angèle in Napa, California. He is now the executive chef at Contigo Austin, the restaurant concept inspired by Contigo Ranch, a South Texas hunting destination owned by the Edgerton family.
Contigo Austin, 2027 Anchor Lane, Austin, TX; 512-614-2260 or contigotexas.com
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