| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 6 |
lg |
Cloves garlic; peeled and thinly sliced |
| 2 |
tb |
Freshly squeezed lemon juice |
| 2 |
tb |
Freshly squeezed orange juice |
| 1 |
ts |
Sea salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/4 |
c |
Olive oil |
| 6 |
|
Pickled chipotle peppers; (see Note), minced |
| 2 |
bn |
Flat leaf parsley leaves and tender stems only; washed and dried |
| 1 |
bn |
Fresh mint; leaves only, washed and dried |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6206
Bring a small pan of lightly salted water to a boil. Blanch the sliced
garlic for about 3 minutes, and drain. Set aside.
In a small bowl, whisk together the lemon juice, orange juice, salt, and
pepper. Drizzle in the olive oil in a slow, thin stream, whisking all the
time, until emulsified. Stir in the minced chiles.
Place washed and dried greens in a bowl, add the slivered garlic and the
dressing, and toss to coat evenly. Place a mound of greens on each plate.
Top each with 2 warm crab cakes and serve immediately.
Yield: 6 servings
Note: To pickle chipotle peppers, combine 6 peppers that have been stemmed
and, if desired, seeded with 2 cups of red wine vinegar in a small
nonreactive saucepan. Bring to a boil, then reduce the heat so the vinegar
is simmering. Cook, covered, for 5 minutes. Set aside to cool, then store
in a glass jar in the refrigerator for up to 3 months.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998
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