
As executive chef for Green Door Gourmet, Carl Schultheis has a big job. From producing perennial favorites and creating, testing, and introducing new food items for the on-farm market to designing and executing menus for a multitude of private and public events, he says his inspiration comes from the amazing produce on the 350-acre farm that surrounds him. “When you get great food to start with, you don’t need to add much or do much to the ingredient.”
Charred shishitos and okra is a classic example of letting Green Door’s produce shine. “I experienced an okra dish similar to it when I was visiting family one summer,” Schultheis explains. “Charred okra and shishito peppers are some of my favorite vegetables so why not put them together? The tanginess of the yogurt with the spices plays well with the vegetables and then you get that added depth of flavor from the charring process.”
This simple, flavorful dish works well as a side or as a smoky snack alongside a pitcher of craft-batched cocktails. “As you can prep everything the day before, it’s perfect to have ready to go so as guests are arriving all you have to do is char the veggies,” Schultheis says. “A prewarmed cast iron skillet can keep them at temperature.”
It doesn’t get much better than sipping fresh margaritas alongside the spicy dish on a hot Tennessee summer day, but a nice, crisp Vouvray or a flute filled with well-crafted bubbles complements the flavors nicely, too. (7007 River Rd. Pike, 615-942-7169; greendoorgourmet.com)
Charred Shishitos and Okra with Mediterranean Yogurt Dipping Sauce
Courtesy of Carl Schultheis, executive chef at Green Door Gourmet
- 1 cup yogurt
- 1 teaspoon chili powder
- 1⁄4 teaspoon curry powder
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon paprika
- 1⁄8 teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoons honey
- 2 teaspoons orange juice
- 1⁄4 teaspoon orange zest
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon lime juice
Dipping Sauce
Stir all ingredients together, mixing well. Garnish with a sprig of fresh parsley or oregano.
Note: The dipping sauce gets better as it sits, so you can make it ahead of time and refrigerate it overnight or for a few hours before preparing your peppers.
Shishitos and Okra
Blister your peppers and okra on the grill or in a cast iron skillet.
Chef’s tip: “I like to butterfly (split down the middle) my peppers so that I can pick them up and eat them. It also lets some of the moisture out so they are less slimy and drier, making them easier to eat!”