From Chef Andrew Wiseheart of Contigo, in Austin
Serves 15 to 20
Texas okra
2 tablespoons olive oil
6 pieces okra, sliced on a bias
1 shallot, sliced thin
1/2 jalapeño, sliced thin
2 cloves garlic, sliced thin
2 tablespoons toasted walnuts, roughly chopped
3 Sun Gold, Juliet, or cherry tomatoes, cut in half
4 tablespoons sherry vinegar
1 tablespoon butter
Heat the olive oil in a sauté pan until you reach the smoke point. Add okra and sauté until browning begins. Season with salt. Add shallots and jalapeños and sauté for 1 minute. Add garlic and sauté for 30 seconds. Add walnuts and tomatoes and toss to incorporate. Deglaze with sherry vinegar and reduce until it is almost dry. Remove from the heat and add the butter, tossing and stirring to create a glaze.
White bean dip
1 pound dry white beans
1 white onion, diced
1 bottle white wine
10 ounces duck fat
salt to taste
Soak beans in water overnight. In bean pot, sauté beans in olive oil until soft. Add white wine and reduce until almost dry. Add beans and cook until very soft. Transfer beans to the food processor, turn on, and slowly add melted duck fat. Season with salt and enjoy. Serve with bread, crackers, chips, or vegetables. Top with salsa verde, roasted peppers, or chopped fresh vegetables.
