Recipe: Chef Bingo's Dixie Relish

By Regina Charboneau

Chef Richard "Bingo" Starr started cooking at 14 at his family's New Orleans pub. He took over the Carriage House restaurant in Natchez over a year ago.

    • 3 cups sweet corn kernels
    • 2 cups cut okra
    • 1 cup diced red pepper
    • 1 cup cider vinegar
    • 1 cup white sugar
    • 1 teaspoon creole seasoning
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon allspice

Add all of the ingredients into a four-quart heavy sauce-pot. Bring ingredients to a boil, then simmer until it is a "syrupy" consistency.

Serve with grilled meats or other rich foods.

To read Regina's story about Chef Bingo and the importance of being a seasoned cook, click here.

This article available online at:

http://www.theatlantic.com/health/archive/2010/07/recipe-chef-bingos-dixie-relish/59404/