| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Red bliss potatoes,; cooked and cut in half |
| 2 | tb | Olive oil |
| 1 | md | Red onion,; diced |
| Salt and freshly ground pepper | ||
| 1/4 | c | Fresh basil chiffonade |
| Lime -Garlic Vinaigrette: | ||
| 2 | tb | Red wine vinegar |
| 4 | tb | Fresh lime juice |
| 2 | Cloves garlic,; minced | |
| 1 | tb | Ancho powder |
| 2 | ts | Honey |
| 1/4 | c | Olive oil |
| Salt and freshly ground pepper,; to taste |
INSTRUCTIONS
On the grill, heat a large cast iron skillet until almost smoking add olive oil and onions. Stir onions until cooked. Sear potatoes in skillet with onions for 1 minute, cut side down, or until brown and crisp. Remove from heat and transfer potato mixture to a mixing bowl. Set the skillet aside. In a blender, combine all vinaigrette ingredients except olive oil, and blend until smooth. While the motor is still running, slowly add olive oil in a thin stream until vinaigrette is emulsified. Season to taste with salt and pepper. In the mixing bowl combine the potato and onions. Toss with Lime-Garlic Vinaigrette. Season with salt and pepper. Serve in cast iron skillet. Recipe By :GRILLIN' AND CHILLIN' SHOW #GR3603 Posted to MC-Recipe Digest V1 #270 Date: Wed, 30 Oct 1996 11:05:53 -0500 From: Meg Antczak <meginny@frontiernet.net>
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