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Recipe by: emire
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See below ingredients and instructions of the recipe
2 tb Vegetable oil
1/2 lb Fresh, small tender okra,
-rinsed, patted dry, caps
-trimmed
Salt
Freshly ground pepper
1/4 c Water
1 tb Strained fresh lime juice
1 sm Garlic clove, finely minced
pn Ground allspice
1/4 ts Bottled Caribbean or other
-hot pepper sauce to taste
1 tb Chopped cilantro
This delicious light salad comes from "Faye Levy's International
Vegetable Cookbook" (Warner Books).
1. In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2
minutes. Sprinkle with salt and pepper. Add water, cover and cook
over low heat for about 7 minutes, or until just tender. (Add more
water if needed.) Transfer to a serving plate.
2. Combine remaining tablespoon oil, lime juice, garlic, allspice, hot
pepper sauce, salt and pepper. Pour over okra. Sprinkle with cilantro
and dried tomato.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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