| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Fresh Serrano chili, seeded and chopped (wear rubber gloves) |
| 2 |
tb |
White-wine vinegar |
| 1 |
tb |
Dijon-style mustard |
| 2 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Hot sauce |
| 1/3 |
c |
Olive oil |
| 1 |
tb |
Caraway seeds, toasted lightly |
| 2 |
ts |
Freshly grated lime zest |
| 3 |
|
Leeks, trimmed to about 6 inches, split lengthwise, the roots trimmed, the tough outer leaves discarded, and the leeks washed well |
INSTRUCTIONS
In a blender blend together the jalapeno, the vinegar, the mustard, the
sugar, the salt, and the hot sauce with the motor running add the oil in a
stream, and blend the dressing until it is smooth. Transfer the dressing to
a large shallow dish and stir in the caraway seeds and the zest.
In a kettle of salted boiling water simmer the leeks for 7 to 10 minutes,
or until they are just tender, and with tongs transfer them to paper towels
to drain. Brush the cut sides of the leeks lightly with some of the
dressing and grill the leeks, cut sides down, on a rack set about 6 inches
over glowing coals for 1 to 2 minutes, or until they are golden brown.
Transfer the leeks to the dish of dressing, turning them to coat them well,
and let them marinate, covered and chilled, overnight. Serve the leeks at
room temperature.
Yield: 6 to 8 servings
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8808
Posted to MC-Recipe Digest V1 #394 by Angele Freeman <jfreeman@netusa1.net>
on Jan 28, 1997.
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”