| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Mike02 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Russet potatoes; peeled, and |
|
|
Cut 1/2" dice |
| 1 |
lg |
Onion; peeled, and |
|
|
Cut 1/2" dice; (abt 1 cup) |
| 2 |
tb |
Butter |
| 1 |
tb |
Chopped garlic |
| 1 |
tb |
Ancho chili paste |
| 1 |
lb |
Cooked corned beef; cut 1/2" dice |
| 2 |
tb |
Chopped fresh cilantro leaves |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
qt |
Water; with |
| 2 |
tb |
White vinegar; for poaching |
| 12 |
|
Quail eggs |
INSTRUCTIONS
Parboil potatoes in salted water for 4 minutes and drain. To a large
skillet over medium heat, add butter. Saute onion in butter until
caramelized. Add potatoes to onion and cook for 4 minutes. Add garlic and
chili paste. Add beef and cilantro and combine well. Flatten out mixture to
edges, ensuring uniform depth in skillet. Continue to cook until crisp on
bottom. Season with salt and pepper. In a pot, bring poaching liquid to
boil. Add eggs and cook 2 to 3 minutes. This recipe yields 6 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C09 broadcast 03-16-1998) 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
04-13-1998
Recipe by: Michael Lomonaco
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