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
Transcribed cooking instructions as an idea can be tracked back into the distant past, certainly as far back as the early Egyptians, and maybe even further. Interesting though that maybe, sadly, these ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a collection of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts describing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and desserts, something we still use today. This early Roman chef tells us how the cooks of Roman times were skilled in the use of many different spices, including some familiar names such as basil, rue and parsley. Over the following few hundred years, the powerful families of the West competed with each other to lay on the most exotic meals, and as a consequence, the best chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, recipe books are in high demand, mostly as a result of more people being able to read, people having increased free time and a general increase in wealth. The introduction of television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Cast Iron Potato Salad recipe.
