| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot02 |
6 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 24 |
|
Pearl onions; peeled |
| 12 |
sm |
Pepperoncini; whole |
|
|
(or other small; mild chiles), see * |
|
|
Note |
| 1 |
ts |
Salt |
| 1 |
tb |
Freshly-ground black pepper |
|
|
Sherry vinegar; for drizzling |
INSTRUCTIONS
* Note: If you can't find small mild chiles, use Anaheims, cut into
long, thick strips.
Trim the stem end of the onions leaving it intact and halve the onions
lengthwise. In a large cast-iron skillet heat 2 tablespoons of the
oil over medium heat. Add the onions and the chiles and saute,
turning with tongs to make sure they brown evenly, for 6 to 8
minutes, or until golden. Add the salt and pepper, toss to mix, and
remove from the heat. Drizzle with the remaining olive oil and serve,
drizzled with a little sherry vinegar. This recipe yields 6 cocktail
snack servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6216 broadcast
03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-06-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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