| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Potatoes, Side dishes |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Small red potatoes |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Chipotle chilies in adobo sauce*, or to taste |
| 1 |
ts |
Ground cumin |
| 2 |
|
Celery ribs, cut diagonally into 1/4" thick slices about 1" long |
| 1 |
|
Bunch scallions, cut into 1" pieces |
| 1 |
|
Red bell pepper, diced |
| 4 |
|
Garlic cloves, chopped |
| 1 |
tb |
Pickled ginger**, chopped |
INSTRUCTIONS
CHPOTLE MAYONNAISE
REMAINING INGREDIENTS
*available at Mexican markets and some specialty foods shops
**available at Asian markets, specialty foods shops and some supermarkets
Prepare grill or preheat oven to 450 degrees.
In a large saucepan simmer potatoes in water to cover by 1" 15 minutes or
until they are cooked but still firm. Drain potatoes in a colander and cut
into quarters. In a bowl toss potatoes with 1 tablespoon oil and salt and
pepper to taste.
Make chipotle mayonnaise: While potatoes are cooking, in a blender blend
mayonnaise, chipotles and cumin until chipotles are finely chopped.
Grill potatoes on a rack set 5 to 6" over glowing coals 5 minutes, or until
lightly charred, or arrange in a shallow baking pan and roast in the middle
of oven for 10 minutes, or until golden. Return potatoes to bowl.
In a large skillet heat remaining tablespoon of oil over moderately high
heat until hot but not smoking and saute celery, scallions and bell pepper,
with garlic, stirring occasionally, until browned but still slightly crisp,
about 5 minutes.
To potatoes add chipotle mayonnaise, pickled ginger, vegetables and salt
and pepper to taste and toss well. Serve potatoes warm or at room
temperature.
From the December 1996 issue of Gourmet
Formatted on May 7, 1998 by Jamie Yates
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Oct 15, 1998
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