| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Toohot06 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Red wine vinegar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Freshly-ground black pepper |
| 1/2 |
ts |
Finely-chopped parsley |
| 1/2 |
sm |
Garlic clove; finely chopped |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
tb |
Finely-chopped onion |
| 1 |
ds |
Tabasco sauce |
| 2 |
tb |
Olive oil |
| 3/4 |
lb |
Small okra pods; topped and tailed |
| 2 |
sm |
Boston lettuce heads; rinsed, separated |
|
|
Into leaves |
| 1 |
|
Red bell pepper; stemmed, seeded, |
|
|
Pith removed; cut fine julienne |
INSTRUCTIONS
In a small bowl, whisk together the vinegar, salt, pepper, parsley, and
garlic. Drizzle in the olive oil in a thin stream, whisking constantly,
until it is completely emulsified. Stir in the onion and Tabasco. In a
large saucepan, bring a generous amount of water to the boil. Plunge in the
okra and cook for 3 minutes. Drain and pat dry with paper towels. In a
large heavy skillet, heat the olive oil over medium-high heat. Toss in the
okra and sear it, tossing frequently, for about 1 1/2 minutes, or until
golden. Set aside for 5 minutes to cool. Arrange the lettuce leaves in a
large serving bowl and scatter the okra on top. Pour the dressing over,
toss together and scatter the red pepper julienne on top. This recipe
yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6217 broadcast 03-23-1998) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-09-1998
Recipe by: Susan Feniger and Mary Sue Milliken
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