| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive07 |
1 |
servings |
INGREDIENTS
|
|
=== FOR THE VINAIGRETTE === |
| 1 |
ts |
Finely-grated fresh orange zest |
| 1 |
c |
Fresh orange juice |
| 1/4 |
c |
White wine vinegar |
| 1 1/2 |
tb |
Canned chipotle chilies in adobo; or to taste |
| 1 1/2 |
ts |
Salt |
| 2 |
ts |
Minced garlic |
| 1 |
ts |
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 |
md |
Red onions; crosscut 1/3" thick |
| 1 |
|
Red pepper; cut julienne strips |
| 2 |
tb |
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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