| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
Niger |
Toohot09 |
6 |
servings |
INGREDIENTS
| 4 |
|
Tomatillos; husked, washed, |
|
|
; and cut 1/4. dice |
| 2 |
|
Green onions; white and some green parts, sliced thin diagonal |
| 1 |
bn |
Cilantro; leaves only, coarsely chopped |
| 1 |
ts |
Minced seeded jalapeno chile |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 2 |
tb |
Freshly-squeezed lime juice |
| 2 |
tb |
Olive oil |
| 16 |
|
Beef marrow (leg) bones – (abt 4 lbs); each approx 2. long |
| 6 |
lg |
Corn Tortillas; see * Note |
|
|
Vegetable oil; for frying |
| 1 |
|
Ripe avocado; peeled and diced |
| 1 |
ts |
Flaked sea salt |
INSTRUCTIONS
* Note: See the .Corn Tortillas. recipe which is included in this
collection.
In a glass or ceramic bowl, combine the tomatillos, green onions, cilantro,
jalapeno, salt, pepper, and lime juice. Toss to mix, cover with plastic
wrap and chill for at least 30 minutes and up to 4 hours so that the
flavors can marry. Return the salsa to room temperature before using. Dig
the marrow out of the bones with a small sharp knife, scraping against the
bone to get all of it, or push it out with your fingers if it will come out
in one piece. Dip the knife into very hot water and cut the marrow into
1/4-inch dice, dipping again as necessary. Refrigerate the marrow until you
are ready to use it. Pour oil to a depth of 1/2-inch in a small skillet.
Fry the tortillas on both sides until crisp and golden. Drain on paper
towels and keep warm in a low oven. Bring a large skillet of lightly-salted
water to a slow simmer. Remove from the heat and immediately plunge all of
the marrow into the hot water. Leave in the water for 1 minute, then use a
slotted spoon to transfer it to a warm plate, draining well. Place a warm
tostada on a warm plate and top with some of the salsa. Top each tostada
with a spoonful of the warm marrow and scatter a few grains of the sea salt
over the marrow. Add a few cubes of avocado, season with pepper to taste
and serve immediately. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6204 broadcast 02-27-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-05-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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