Pickled Okra with Red Onions & Yellow Peppers
By Karena Apollonya Ebora Higgins
Although many of us hate to admit it, deep frying is one of our favorite ways to get down in the kitchen. For some, it’s the only way. So it wasn’t a surprise when Chef Sheldon brought it for the “Everybody Loves Fried Chicken Challenge” on last week’s episode of Top Chef Seattle. Not only did he serenade his bff with his awesome ukulele, Sir Simeon threw down serious eats with his rendition of a Momofuku recipe. Lucky Peach founder David Chang was in the house, which made this move mad ballsy. Ginger Josh shook things up with his secret spice blend in a brown paper bag. Both cooks gave it their best efforts and dos dishes sounded delicious, but the homie with the handle bar stache took the top spot. Congrats.
So, in honor of the lard lovers, Super Bowl watchers and Beyonce believers, I’ve come up with two versions of one slightly sweet, super sour, tasty-tangy side dish for that game day fried chicken, Pickled Okra with Red Onion and Yellow Peppers. They’re the perfect addition that cuts through the “richness” and just compliments the goodness.