Dai Due is known for its locally sourced ingredients, from fresh meats to seasonal farm-picked veggies. Here, Chef Janie Ramirez shares one of her favorite sides. She says, “I chose this dish because I love okra and okra is very versatile. It’s delicious grilled, fried, pickled, sliced thin raw in salads, hard sauteed and stewed.”
4oz bacon, cut into lardons
1 cup onions, thinly sliced
¼ cup garlic, thinly sliced
2 Tablespoons blackening spice
1 cup cherry tomatoes, halved
1 cup tomato, pureed
½ cup white wine
1 pound okra, cut into 1-inch pieces
1 ¼ cup bone broth
Salt to taste
“When making this dish, it is important to take your time with each step,” says Janie. “Give your bacon the time it needs to render to crispy. Give the onions time to cook down. Toast the garlic and spices until almost too far. Reduce the wine enough. Get the tomatoes until almost jammy and season in layers. Taking care at each step will make this simple recipe out of this world. At Dai Due we serve our stewed okra with fried chicken mashed potatoes, gravy, a biscuit and bread and butter pickles.”
1. In a wide pot, cook the bacon on low heat until just crisp.
2. Add onions and a pinch of salt. Sauté the onion until almost translucent then add the garlic and blackening spice. Continue to sauté until the garlic and spices just begin to toast.
3. Add the wine. Scrape the bottom of the pot to get any little browned bits.
4. When the wine is reduced by half add the tomatoes and the pureed tomatoes. Turn the heat up. Cook until the halved tomatoes begin to break down. Stir often.
5. Add the bone broth. Bring to a boil and immediately add the okra. Season with salt. Bring to a boil again then reduce to a simmer. Simmer until the okra goes from bright green (or purple) to an army green. This will take 10-20 minutes. Taste for seasoning.