| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive07 | 1 | Servings | ||
INGREDIENTS
| === FOR THE VINAIGRETTE === | ||
| 1 | t | Finely-grated fresh orange |
| zest | ||
| 1 | c | Fresh orange juice |
| 1/4 | c | White wine vinegar |
| 1 1/2 | T | Canned chipotle chilies in |
| adobo or to taste | ||
| 1 1/2 | t | Salt |
| 2 | t | Minced garlic |
| 1 | t | Brown sugar -, firmly |
| packed | ||
| 1 | c | Olive oil |
| === FOR THE SALAD === | ||
| 4 | lb | New potatoes |
| Olive oil, for coating | ||
| potatoes | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | Red onions, crosscut 1/3" | |
| thick | ||
| 1 | Red pepper, cut julienne | |
| strips | ||
| 2 | T | Chopped fresh coriander |
INSTRUCTIONS
Make the vinaigrette: In a blender puree all the ingredients except the oil. With the motor running add the oil in a slow stream. Preheat the grill. Preheat the oven to 400 degrees. Toss the potatoes with enough oil just to coat. Arrange them in one layer in a shallow roasting pan, sprinkle with salt and pepper to taste and roast until tender, about 35 to 40 minutes. Set aside to cool. Cut the potatoes into halves or quarters if they're large, then slide them onto skewers for grilling. Grill the potatoes and onions until browned and just cooked through. Toss gently with the vinaigrette and the coriander. This recipe yields ?? servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-E186 broadcast 05-18-1998) 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 11-20-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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