In a mixing bowl, combine the buttermilk, hot sauce and eggs. Mix well. Add the okra and season with the salt and turn to coat evenly, and let sit for 30 minutes. In another mixing bowl, combine the flour and corn meal. Mix well and season with the Essence.

Heat the oil in a large skillet to 360 degrees F.

Dredge each piece of okra in the seasoned flour coating completely. Fry the okra in batches for about 2 to 3 minutes, turning once to evenly brown. Remove the cooked okra, and drain on a paper-lined sheet pan. Sprinkle some Essence over the cooked okra. Continue to cook the okra in batches until all the okra is cooked. Serve while hot with the Tomato Marmalade.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

In a saute pan, heat the olive over medium high heat oil. When the oil is hot, add the garlic and onions and saute until the onions are translucent and the garlic is fragrant, about 3 minutes. Add the tomatoes and tomato paste to the pan and cook for an additional 15 to 20 minutes, or until most of the moisture has been cooked out of the tomatoes. Add the remaining ingredients and cook until the liquid is reduced by 2/3, about 10 to 12 minutes. Remove the bay leaves and serve the marmalade in a heat-proof container either warm or room temperature.

Yield: a generous 2 cups