| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Niger |
Toohot01 |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Boiling potatoes; peeled, cut 1/4. |
|
|
Dice |
| 1/4 |
lb |
Feta cheese; crumbled |
| 1/4 |
lb |
Anejo cheese; cut 1/4. dice |
| 1 1/2 |
ts |
Coarse sea salt |
| 4 |
tb |
Olive oil |
| 1/2 |
c |
Heavy cream or milk |
| 1 |
|
Ancho pepper; stemmed |
| 3 |
|
Green onions; dark green parts only, sliced thin diagonal |
INSTRUCTIONS
In a large mixing bowl, combine the potatoes, feta, anejo, salt, and 1
tablespoon of the olive oil. Toss to mix, and distribute the mixture
evenly in a shallow ovenproof casserole, glass or earthenware. Pour
the cream over the top and preheat the oven to 350 degrees. Halve the
ancho chile lengthwise and scrape out the seeds, being careful to
keep the two halves intact. Push the two halves of pepper into the
potatoes so that they are secure, like 2 little bowls, and fill each
with an equal amount of the remaining olive oil. Bake the dish for 1
to 1 1/4 hours, or until the potatoes are tender. When serving, spoon
a little of the hot pepper oil over the surface of the dish and
scatter with some of the sliced green onions. This recipe yields 6 to
8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6225 broadcast
03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-13-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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