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Chef Audrey Aiken’s Okra Gumbo

Grilled Radicchio Goat Cheese Salad

Red Pepper Roasted Corn Risotto


Ingredients & Method

Chef Audrey Aiken’s Okra Gumbo

In a large pot, add all ingredients except corn and okra. Cook over medium/high heat until vegetables are tender. Add corn and okra. Re-warm the gumbo mixture. Serve immediately. Ingredients:
- 2 carrots, diced
- 6 ribs of celery, diced
- 1 large onion, diced
- 1 can tomato paste
- 1 1/2 cups of diced tomatoes
- 1/4 cup frozen lima beans
- 1/2 t. gumbo file’
- 1/2 t. cumin
- 1/2 t. salt
- 1/4 cup whole kernel corn
- 1/2 cups cut okra
(bite-sized pieces)
- 1 quart water (more can be added as desired)
- 1 quart vegetable stock

Cut goat cheese into large chunks.

Chop fresh herbs of choice

Peel the radicchio leaves off carefully. Place them for 20-30 seconds in boiling water to soften, then remove with a slotted spoon and dunk into cold water. Place leaves on a towel and pat dry gently.

Place a chunk of goat cheese into the center of the radicchio leaf, drizzle olive oil over it, a sprinkling of fresh black pepper, and the fresh herbs of choice. Wrap the leaves up over the cheese, into a tight bundle.

Heat an ovenproof skillet with a small amount of olive oil to cover the bottom. Place the radicchio chunks in for a few minutes until it starts to brown, then flip it and repeat. Place the skillet into the oven at 350 degrees for about 5 minutes to melt the cheese.

To make the Smoky Tomato Vinaigrette:

Roast 3 medium tomatoes by placing them in a cast iron skillet and roasting them in a 350 degree oven for about 30 minutes until slightly brown. Remove the tomato skins and place the tomatoes and their juice from the bottom of the skillet into a food processor. 

Add 2 parts olive oil to 1 part vinegar while itís blending and check for desired consistency (sorryÖ he didnít give exact amounts). Add chopped shallot, salt and pepper.

Place mixed green salad on a plate, drizzle with the dressing, pick radicchio chunks up with a pair of tongs and place them on top of the greens. He sprinkled some fresh green herbs over the top for garnish, but didnít say what they were. Serve warm.

I watched this show and took notes on how the chef prepared this salad. He has not provided the exact recipe to us for our website. I hope it works for you. The concept is great, and can be adapted to a number of uses, Regina
Red Pepper Roasted Corn Risotto
The chef at "Popís" in Durham, NC has failed to provide us with the recipe for his wonderful risotto. Due to multiple requests for this recipe, I have done my best to recreate the recipe for you from watching the tapes of the showÖ.. however, no guarantees on the exact proportions. Good luck, Regina

Caramelize the onions by sautÈing them in butter slowly for about 15 minutes. Set aside. Place the red bell pepper directly onto the flame of a burner until it looks charred, remove from flame, cool, and then peel the skin off. Set aside.

Peel the husk of an ear of fresh corn down, but not off. Take the silk off then rub the corn with olive oil, salt, and pepper. Wrap the husk back on. Flash (bake) in the oven for 2 minutes. Set aside to cool.

Puree the carrot, the onion, and a stalk of celery in a blender/food processor. You should have about 1 cup of puree when done.

Heat a pan with a touch of olive oil and put the puree in. Cook for about 2 minutes, stirring frequently.

Add 1 1/2 to 2 cups of Arborio rice to the pan and stir constantly for another 4 minutes. Add a little more olive oil as necessary to coat all of the rice kernels.

Meanwhile, have several cups of vegetable stock (homemade or cubes OK) ready to use. Start adding 1/2 to 1 cup of stock at a time and cook until the liquid absorbs, stirring constantly, then repeat. The goal with a risotto is to allow the liquid to absorb into the rice kernels before adding new liquid. Exact amounts are difficult to give. You can tell by tasting, when it has reached the desired consistency.

Cut the corn off of the cob of fresh corn.

Cut the red bell pepper into strips.

When the rice has reached the desired consistency, add the corn, red bell pepper, cheese and butter. Stir well. Add the herbs last, just before cooking.


- 1 red onion, thinly sliced
- 1 fresh ear of corn (frozen corn would probably be OK, if corn is out of season)
- 1 red bell pepper
- olive oil
- 1 large carrot
- 1 celery stalk
- 1 small onion
- 1 1/2 to 2 cups Arborio rice
- vegetable broth
- fresh herbs such as; Italian parsley, basil, thyme
- 1/2 cup cheese such as; grana pedano or parmesan
- 2 Tb. butter


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