NICE ROSE RECIPES

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MARTHA ROSE SHULMAN'S ROASTED OKRA RECIPE - NYT COOKING



Martha Rose Shulman's Roasted Okra Recipe - NYT Cooking image

My friend Marian Schwartz gave me the idea to roast okra. It’s an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won’t be gooey.

Provided by Martha Rose Shulman

Total Time 15 minutes

Yield Serves four

Number Of Ingredients 5

1 pound okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper

Steps:

  • Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
  • Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees.
  • Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 98, UnsaturatedFatContent 6 grams, CarbohydrateContent 9 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 280 milligrams, SugarContent 2 grams

SHRIMP COCKTAIL WITH MARIE ROSE SAUCE RECIPE - ANTHONY ...



Shrimp Cocktail with Marie Rose Sauce Recipe - Anthony ... image

The Corner Suite Bistro De Luxe • VancouverChef and Food Network Canada star Anthony Sedlak spikes the '70s throwback Marie Rose sauce (mayonnaise and a touch of ketchup) with brandy and horseradish. It's fantastic with shrimp cocktail as well as fried seafood like battered cod. More Delicious Shrimp Dishes

Provided by Anthony Sedlak

Categories     Shrimp Cocktail

Total Time 20 minutes

Yield 4

Number Of Ingredients 12

1/4 cup mayonnaise
1 tablespoon ketchup
1 tablespoon fresh lemon juice
1 tablespoon snipped chives
2 teaspoons horseradish, preferably finely grated fresh
1/4 teaspoon brandy
Kosher salt and freshly ground pepper
1 pound shelled and deveined cooked large shrimp
1 cup shredded iceberg lettuce
1 Hass avocado, thinly sliced
2 tablespoons canned fried onions
Toasted baguette slices, for serving

Steps:

  • In a large bowl, mix the mayonnaise with the ketchup, lemon juice, snipped chives, horseradish and brandy and season with salt and pepper. Add the shrimp and toss to coat.
  • Make a bed of the shredded lettuce on plates or in martini glasses. Top with the shrimp cocktail and arrange the avocado alongside. Garnish with the fried onions and serve with baguette toasts.

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