- ¼ cup pecan or olive oil
- 8 okra pods, sliced diagonally into ½-inch pieces
- 1 medium shallot, thinly sliced, or substitute red onion or the white part of scallions to equal about a ¼ cup
- 2 garlic cloves, thinly sliced
- ½ medium jalapeño, thinly sliced
- 6 grape or cherry tomatoes, cut in half
- ¼ cup pecans
- ¼ cup balsamic vinegar
- Salt and pepper to taste
Bring a sauté pan and oil to the smoking point. (You want a really hot pan here to seal the okra and keep it from releasing its slime.)
Add okra and sear until it just starts to brown.
Add shallots, garlic, jalapeños and pecans and sauté just to soften and release their aromatics.
Add tomatoes and sauté just enough to warm through.
Deglaze with vinegar and season with salt and fresh-ground black pepper.
Chef Reynolds has been a professional chef for the past 20-some-odd years with the last few in Tulsa. His talents have also graced the cities of Evergreen, CO, and Austin, TX. Growing up, many of his summers were spent in New England with his grandparents learning the art and necessity of cooking and gardening. Chef Reynolds has a passion for the freshest local ingredients, sourcing as much as possible from local vendors and farmers and is truly a leader in Tulsa’s budding farm-to-table movement.