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Crispy Fried Okra and Chiles with Pepper Vinegar

Serves 4

1/2 cup okra, cut into 1/2-inch rounds

1 cup boiling water

1 cup all-purpose flour

1 tablespoon cornstarch

Salt and pepper to taste

3 cups peanut oil

1 pound okra, trimmed and cut in half lengthwise

1/2 pound assorted small whole chiles (banana pepper, Tabasco pepper, and Thai chile, or any favorite small chiles), stems trimmed

Pepper vinegar, for dipping (use store-bought or recipe below)

Place 1/2 cup okra rounds into a stainless strainer over a bowl. Pour the boiling water over okra and let strain through, reserving the juice. Cool to room temperature.

In another bowl, mix flour, cornstarch, salt, and pepper; set aside.

In a large heavy saucepan, heat peanut oil to 350 degrees F. While the oil is heating, dip okra halves in the okra juice and then dredge in the flour mixture, shaking off any excess flour.

Fry okra halves until crispy (note that the okra might float before they are crispy); set aside. Fry the whole chiles until wrinkled; set aside. The chiles can be fried with the okra, if desired.

Pepper Vinegar

Hot peppers (about 6 ounces) to fill a 1-pint wide-mouthed jar

1-1/2 cups distilled white vinegar or apple cider vinegar

To make the Pepper Vinegar: Sterilize a heavy pint jar and lid by boiling in water. Wash and dry the fresh hot peppers. Choose your favorite red and/or green chile peppers (Scotch Bonnets or habañeros work well for this). A good distilled white vinegar is often used, but some prefer apple cider vinegar. Fill jars about three-fourths full with peppers and cover with vinegar to ½ inch from the top. Wipe the rim of the jar and cap tightly. Allow to stand for 2 to 3 weeks before using and up to 6 months in the refrigerator.

How to Plate: Distribute the okra and chiles onto four dinner plates, arranging them in a mound. Serve the Pepper Vinegar in small individual bowls for dipping.

Summer Vegetable Pilaf with Carolina Gold Rice

Serves 4

Tomato Water

Tomato scraps, or 1 to 2 large tomatoes

To make the Tomato Water: Dice tomatoes, saving all the juice, and tie in a cheesecloth; let tomatoes drip over a bowl in the refrigerator for a day or so. If cheesecloth is not handy, use a sieve over a bowl. Reserve juice.

Summer Vegetables

6 cups water

1 cup shelled butter beans (if unavailable, use canned)

1 cup pink-eyed peas (can substitute black-eyed peas)

1 small summer squash, sliced into rounds

1 tablespoon olive oil

1 small sweet onion, diced

1 clove garlic, thinly sliced

2 sprigs fresh marjoram

1 cup fresh corn, cut off the cob (can substitute frozen)

1 teaspoon white wine or sherry vinegar

1 large heirloom tomato, diced

2 cups Tomato Water (recipe above)

Salt and pepper to taste

2 cups cooked Carolina Gold Rice (if unavailable, use another long grain rice)

To make the Summer Vegetables: Heat the water in a stainless pot seasoned with some salt. Blanch each vegetable in the same water separately, and then shock by submerging in an ice bath; reserve the vegetables.

In a saucepan, heat most of the oil over medium heat. In the following order add the onion, garlic, 1 sprig marjoram, and corn. Cook for a few minutes, or until wilted but not colored. Add the vinegar, butter beans, pink-eyed peas, and squash. Cook for a few minutes for flavors to meld. Add tomato and Tomato Water. Season with salt and pepper.

How to Plate: Spoon vegetables over individual bowls of warm rice, add a few leaves of marjoram, and drizzle with remaining oil to serve.

Cantaloupe Truffle Bar with Soy Caramel and Spearmint Ice

Serves 4

Luis Vasquez, Pastry Chef

Spearmint Ice

1 cup sugar

2 cups water

1 bunch spearmint leaves

To make the Spearmint Ice: Place sugar in a saucepan. Blend the water and spearmint together and then add to the saucepan; simmer for 3 to 5 minutes; strain. Pour into a shallow stainless pan and freeze. Stir with a fork every hour for 4 hours. Fluff with a fork before serving.

Chocolate Bar andCage Strips

8 ounces semisweet chocolate (dairy-free)