| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Niger |
Toohot02 |
6 |
servings |
INGREDIENTS
| 4 |
|
Garlic cloves |
| 3 |
tb |
Sherry vinegar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Cayenne |
| 4 |
tb |
Olive oil |
| 3 |
md |
Shallots; minced |
| 4 |
|
Green onions; light, dark green parts only, sliced thin diagonal |
| 2 |
|
Plum tomatoes; thinly sliced |
| 2 |
|
Anaheim chiles; roasted, peeled, and |
|
|
; cut thick julienne |
| 1 |
|
Poblano chile; roasted, peeled, and |
|
|
; cut thick julienne |
| 1 |
|
Red bell pepper; stemmed, seeded, and |
|
|
; cut into thin rings |
| 1 |
|
Yellow bell pepper; stemmed, seeded, and |
|
|
; cut into thin rings |
| 1 |
|
Green bell pepper; stemmed, seeded, and |
|
|
; cut into thin rings |
| 1/2 |
c |
Crumbled fresh goat cheese |
INSTRUCTIONS
In a small saucepan of boiling water, blanch the garlic for 3 minutes.
Drain and, when cool, cut into slivers. In a small bowl, whisk
together the vinegar, salt, pepper, cumin, and cayenne and add the
olive oil in a thin stream, whisking all the time until emulsified.
Stir in the shallots and green onions. Toss the tomatoes, blanched
garlic, chiles, and peppers together on an oval or round ceramic
platter. Drizzle the dressing over, toss again, and scatter on the
crumbled cheese. This recipe yields 6 servings.
Comments: Fresh chiles and bell peppers can be roasted over a gas
flame or on a tray under the broiler. Keep turning so the skin is
evenly charred, without burning and drying out the flesh. Transfer
the charred peppers to a plastic bag, tie the top closed and let
steam until cool to the touch, about 15 minutes. (If you are rushed,
you can place the bag in a bowl of iced water to speed things up.)
The best way to peel is just to pull off the charred skin by hand and
then dip the peppers briefly in water to remove any blackened bits.
Do not peel the pepper under running water since that will wash away
flavorful juices. Once peeled, cut away stems, seeds and veins.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6204 broadcast
02-27-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-05-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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