| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Niger |
Toohot07 |
6 |
servings |
INGREDIENTS
| 12 |
oz |
Panela cheese; to 18 ounces |
| 1/2 |
c |
Flour |
| 1/4 |
c |
Olive oil |
| 1 |
c |
Gold tequila |
|
|
Lime juice; to taste |
INSTRUCTIONS
Slice the cheese 1/2-inch thick and place in a bowl of ice water for about
5 minutes. Pat the cheese dry and dust with the flour, shaking off any
excess. Heat a large cast-iron skillet, over a high heat. Add the oil and
fry the cheese, turning once, until golden-brown. USE CAUTION: Standing far
enough back so you do not get near the flames, ignite the tequila. Let the
flames die out. Remove the cheese and tequila to a platter and finish with
a sprinkling of lime juice. Serve with pickled chipotle peppers and warm
corn tortillas. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6272 broadcast 04-28-1997) 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
04-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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