Crusted porkchop, topped with succotash and drizzled with peach murstada.

Crusted porkchop, topped with succotash and drizzled with peach murstada.

Credit: LA'RAVEN TAYLOR/GPB

On Second Thought continues its "Main Ingredient" series in which a chef tells us about his or her essential southern ingredient. 

For Chef Deborah VanTrece, it's okra - a key ingredient she's cooked with since she was a teenager. VanTrece invited us into her restaurant kitchen at Twisted Soul Cookhouse and Pours in Atlanta and prepared succotash with okra.

Succotash Ingredients

  • 1 Onion
  • 1 cup Garlic
  • Tomato 
  • Corn (VanTrece used fresh corn from cob)
  • bacon
  • chopped okra (remove tips from ends)
  • jalepenos 
  • salt, pepper, sugar, garlic powder, onion powder (for flavor)
  1. Place bacon in a hot pan. (You can also place bacon in the oven and reserve the fat)
  2. Remove bacon and sautee onions until they beome translucent.
  3. Add in garlic, chopped tomato, okra and jalepenos.
  4. Cook on med-high until vegetables become soft.
  5. Add in seasonings for flavor.
  6. Remove from heat and top dish with crumbled bacon.
  7. Let cool before serving.

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