Wine Portfolio
Chef Andrew Wiseheart, Wine Portfolio
Mini Chicken with Apple Sausage | Texas Ocra | White Bean Dip

Texas Ocra

• 2 Tbl. olive oil
• 6 Pc okra, sliced on a bias
• 1 shallot, sliced thin
• ½ jalapeno, sliced thin
• 2 cloves garlic, sliced thin
• 2 Tbl. toasted walnuts, roughly chopped
• 3 each, sungold, Juliette or cherry tomatoes—cut in half
• 4 Tbl. Sherry vinegar
• 1 Tbl. butter

Heat the olive oil in a sauté pan until you reach the smoke point
Add okra, sauté until browning begins. Season with salt
Add shallots and jalapenos, sauté for 1 minute
Add garlic, sauté for 30 seconds
Add walnuts and tomatoes, toss to incorporate
Deglaze with sherry vinegar and reduce until it is almost dry
Remove from the heat and add the butter, tossing/stirring to create a glaze

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