| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Niger |
Toohot01 |
6 |
servings |
INGREDIENTS
| 1 |
bn |
Scallions; white and light green parts, thinly sliced |
|
|
On the diagonal |
| 1/2 |
ts |
Freshly-ground black pepper |
| 6 |
|
Radishes; trimmed, sliced thin |
| 1 |
|
Red bell pepper; cored, seeded, |
|
|
And julienned |
| 1 |
|
Green bell pepper; cored, seeded, |
|
|
And julienned |
| 1/4 |
|
White cabbage head; finely shredded |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Chipotle Vinegar or red wine vinegar; see * Note |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 2 |
|
Garlic cloves; minced or pureed |
| 1 |
|
Pickled chipotle – (to 3); see * Note, |
|
|
Or chipotles canned in adobo; stemmed, |
|
|
Seeded |
| 6 |
|
Lettuce leaves |
| 1 |
lb |
Beef brisket; cooked, and |
|
|
Thinly sliced against the grain |
| 1 |
|
Avocado; peeled, seeded, |
|
|
And thinly sliced; for garnish |
INSTRUCTIONS
* Note: See the "Pickled Chipotles/Chipotle Vinegar" recipe which is
included in this collection.
In a large bowl, combine the scallions, radishes, red and green bell
peppers and cabbage. Add the olive oil, vinegar, sugar, salt, black
pepper, garlic and chipotle chile(s). Toss well to combine and coat
the vegetables. Line 6 serving plates with the lettuce leaves. Fan
the brisket slices over the lettuce. Toss each with a mound of
dressed vegetables and drizzle any dressing remaining in the bottom
of the bowl over the brisket. Garnish with the avocado slices and
serve with crusty bread. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6114 broadcast
06-09-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-26-1998
Recipe by: Susan Feniger and Mary Sue Milliken
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