Ingredients
Serves 4
- 1 tablespoon olive oil
- ½ onion, minced
- 3 cloves garlic
- 1 small jalapeno, deseeded and minced
- 6 plum tomatoes, rough chopped
- 1 teaspoon red wine vinegar
- ¼ cup chicken stock
- 1 bay leaf
- 2 cups of okra, sliced to ¼ inch thick
- ½ peanut oil
- zest of one lemon
- 2 slices bacon (optional)
- Salt to taste
In a medium sauté pan heat 1 tablespoon olive oil over medium heat. Add in onion and sweat down for 3 to 4 minutes, do not allow to them to get color. Add in garlic and jalapeno and cook for 1 minute.
Add in tomatoes and cook for 4 to 6 minutes. Deglaze with red wine vinegar and continue to reduce for 5 minutes. Add in chicken stock and bay leaf and allow to simmer until consistency is similar to a thick tomato sauce. Salt to taste.
For the okra, in a medium sauté pan heat ½ tablespoon of peanut oil (or other neutral oil) on high heat. Add in okra, make sure not to add to much okra to one pan, you want to have all the pieces touching the bottom of the pan. Cook for 2 to 3 minutes, keeping the okra moving through the cooking process. Finish with 1 teaspoon butter and salt to taste. Add in the tomato “gravy” and lemon zest.
Fans of bacon: Cut two slices of bacon into medium dice. Crisp in a sauté pan over medium heat. Use the bacon fat as a substitute for olive oil when cooking the tomatoes. Use the crisp bacon as a garnish when serving.
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