Whole baby okra in olive oil from Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks (page 297) by Damon Lee Fowler
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baby okra
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olive oil
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Pecan-crusted catfish; Pan-broiled rainbow trout with sage, onions, and wine; Trout poached with white wine, rosemary, and ginger; Baked grouper with orange-ginger sherry butter; Shrimp in Savannah sweet red pepper sauce; Georgia pot roast with tomato pan gravy; Roast lamb with bourbon and mint; Grill-broiled lamb chops with eggplant, à la Creole; Pork tenderloins with bourbon-mustard glaze and fresh apple chutney; Roast chicken with sage and Madeira pan gravy; Buttermilk fried chicken; Savannah cutlets; Sautéed chicken breasts with sage and Madeira; Grilled chicken breasts with eggplant, Creole style; Turkey cutlets with sage, lemon, and wine
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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