recipe 
yields
Serves 2
Grilled Okra
6 ounces okra
Olive oil
1 ear corn, kernels sliced off cob
Tomato shrimp vinaigrette (recipe below)
1 tablespoon chopped scallion
Few leaves fresh basil, torn
Flaky sea salt
6 tablespoons ground dried shrimp*
3 tablespoons cane syrup (Poirier’s or Three Brothers Farms recommended)
¾ cup apple cider vinegar
1 tomato, roughly chopped
1 tablespoon fish sauce
2 teaspoons minced garlic
1 tablespoon plus 1 teaspoon chili powder, toasted
*Buy these at an Asian grocery store or online.
Coal-Cooked Sweet Potato
1 sweet potato
1 tablespoon cane syrup (Poirier’s or Three Brothers Farms recommended)
Flaky sea salt
Sliced Tomatoes with Cane Vinegar
1 large, locally grown tomato
2 ounces cane vinegar
A few shiso leaves
1 ripe peach
1 tablespoon pickled Tabasco peppers
1 tablespoon lime juice
1 tablespoon fish sauce
1 teaspoon cane syrup (Poirier’s or Three Brothers Farms recommended)
1 pound pickling cucumbers, sliced into ¼-inch rounds
1 cup salt, divided
½ gallon ice
1 quart cider vinegar
1 quart white vinegar
1 cup cane sugar
1 tablespoon toasted whole coriander seeds
1 tablespoon toasted whole black peppercorns
1 chile de árbo
Ingredients
Salt and pepper
Tomato Shrimp Vinaigrette
Salt and pepper
Peach Hot Sauce
Bread and Butter Pickles
steps
- Grilled Okra
Prepare a charcoal grill with a half-chimney of coals. Skewer okra and brush with olive oil, then season to taste with salt and pepper. Grill for a few minutes per side, until charred and tender. Transfer okra to a bowl and toss with corn, tomato shrimp vinaigrette, scallion, and basil. Finish with sea salt.
- Tomato Shrimp Vinaigrette
In the bowl of a food processor, combine all ingredients. Puree just until combined, but mixture still has a chunky texture. Season to taste with salt and pepper.
Coal-Cooked Sweet Potato
- Wrap sweet potato in foil. Prepare a charcoal grill. Once coals are fully lit, place sweet potato among them. Let cook until fork tender, about 20 minutes, turning potato halfway through cook time.
- Using a knife and a towel to protect your hands, open potato, and slice into chunks. Finish with a drizzle of cane syrup and sprinkle of sea salt.
- Sliced Tomatoes with Cane Vinegar
Cut tomato into thick wedges and dress with cane vinegar and shiso leaves.
- Peach Hot Sauce
Combine all ingredients in a blender and puree until smooth.
- Bread and Butter Pickles
- Combine cucumbers with ½ cup salt, ice, and 1 gallon water and refrigerate overnight.
- In a medium pan, combine remaining ingredients with ½ cup water and remaining ½ cup salt and bring to a boil, stirring constantly. As soon as pickling brine boils, remove from heat and allow to cool completely.
- Drain cucumbers and submerge in cooled pickling brine. Allow to sit in refrigerator for at least 24 hours.
Date Published: 08.29.18
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- Recipes by Marcus Jacobs of Marjie's Grill in New Orleans
