1 no ingredients
Directions
2 lb red bliss potatoes, --
: cooked and cut in half
2 TB olive oil
1 md red onion, -- diced
: Salt and freshly ground
: pepper
1/4 c fresh basil chiffonade
: Lime -Garlic Vinaigrette:
2 TB red wine vinegar
4 TB fresh lime juice
2 cloves garlic, -- minced
1 TB Ancho powder
2 ts honey
1/4 c olive oil
: Salt and freshly ground
: pepper, -- to taste
On the grill, heat a large cast iron skillet until almost smoking add
olive oil and onions. Stir onions until cooked. Sear potatoes in
skillet with onions for 1 minute, cut side down, or until brown and
crisp. Remove from heat and transfer potato mixture to a mixing bowl.
Set the skillet aside. In a blender, combine all vinaigrette
ingredients except olive oil, and blend until smooth. While the motor
is still running, slowly add olive oil in a thin stream until
vinaigrette is emulsified. Season to taste with salt and pepper. In
the mixing bowl combine the potato and onions. Toss with Lime-Garlic
Vinaigrette. Season with salt and pepper. Serve in cast iron skillet.
Recipe By :GRILLIN' AND CHILLIN' SHOW #GR3603
Date: Wed, 30 Oct 1996 11:05:53
~0500
Servings: 4 servings
Cast Iron Potato Salad Recipe brought to you by Recipe Ideas
Categories: Potato; Salad; Vegetable
The History of Recipes
Written cooking instructions as an idea can be found way back into ancient history, in truth as far back as the ancient Egyptians, and maybe further still. Interesting though that is, generally, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the roman empire around 25BC a man called Apicius created a collection of scripts which described recipes cooked by wealthy roman citizens. In his works, he recounts how the roman meals were split into starters, main course and desserts, a style of dining still practiced today. Aspicius also informs us how the early Romans made use of a wide range of aromatic flavours, including many that are still in use today for example bay, fennel and dill. In the 15th century, knights returning from the crusades brought us many new spices and herbs from middle-east cuisine, including rosemary and coriander. The introduction of these new culinary ideas was responsible for a torrent in recipe books, many of which are now in private cookery archives. When we get to the 1900s, cooking publications are starting to become popular mostly due to higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Cast Iron Potato Salad recipe.
