| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Niger |
Toohot09 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Vegetable oil |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Walnut halves |
| 6 |
tb |
Walnut oil |
| 3 |
tb |
White wine vinegar |
| 3 |
tb |
Chopped fresh cilantro |
| 1 |
sm |
Red onion |
| 1 |
|
Red bell pepper; seeded, and |
|
|
; cut into strips |
| 1 |
|
Yellow bell pepper; seeded, and |
|
|
; cut into strips |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
bn |
Fresh watercress; trimmed and washed |
INSTRUCTIONS
Heat 2 tablespoons vegetable oil in heavy large skillet over medium heat.
Add cayenne and sugar and stir until sugar dissolves. Add walnuts and stir
until coated. Continue stirring until walnuts are toasted. Using slotted
spoon, transfer walnuts to foil lined sheet and cool. Whisk walnut oil,
vinegar and 3 tablespoons chopped cilantro in medium bowl until well
blended. Season to taste with salt and pepper. Prepare barbecue
(medium-high heat). Peel the onion and cut it into thick wedges with the
root end left intact. Combine 2 tablespoons vegetable oil, onion wedges and
pepper strips in large bowl. Season to taste with salt and pepper. Grill
vegetables until tender and blackened in spots. Transfer to large bowl. Add
watercress. Toss with dressing. Arrange on platter. Garnish with the
candied walnuts. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6305 broadcast 11-06 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-10-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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