[CH] Three TNT Salad Recipes

RST G (synapse7@home.com)
Wed, 21 Apr 1999 14:34:43 -0400

Someone yesterday requested spicy potato salad or cole slaw recipes. I
found another 3 that I have made (during the summer) and they are all
tasty:

                     *  Exported from  MasterCook  *

                           Red Hot Potato Salad

Recipe By     : Hot & Spicy & Meatless by Dave DeWitt, M.J.Wilan & M.
Stock
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      small         red potatoes (with skins on) -- scrubbed
     1/4  cup           rice wine vinegar -- or champagne vinegar
     1/4  cup           chile-infused oil
   2      tbsp          fresh dill seed -- or 1 tbsp dried
     3/4  tsp           shallots -- chopped
   2                    serrano or jalapeno chiles -- stemmed, sliced
                        salt and pepper -- to taste

Place the potatoes in a large Dutch-style oven and cover with water.
Bring the pot to a boil and then turn it down to a low boil. Cook the
potatoes, uncovered, for 10-15 minutes, testing them by inserting a
sharp knife through the center of the potato. The potatoes should just
start to yield to the knife. Do not overcook. Drain the potatoes and
place them in a large bowl.

Using a sharp knife, cut the potatoes in halves (if they are small) or
quarters (if they are large). Sprinkle the vinegar over the tops of the
potatoes and then sprinkle them with the chile oil. Toss gently. Add the
dill, shallots, pepper rings, and the salt and pepper. Toss gently.
Serve warm.

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NOTES : Heat Scale: Medium


                     *  Exported from  MasterCook  *

                           Zippy Apple Coleslaw

Recipe By     : Hot & Spicy & Meatless by Dave DeWitt, M. Wilan & M.
Stock
Serving Size  : 10   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         red cabbage -- shredded
   3                    apples -- peel/core/shred
   2      cups          red bell peppers -- diced
   2      cups          red onion -- diced
   3                    roasted poblanos -- peel/seed/stem/dice
   1                    chipotle pepper -- in adobo, pureed
     1/2  cup           lemon juice
     1/2  cup           plain nonfat yogurt
     1/2  cup           light mayonnaise
          dash          salt
   1      tbsp          New Mexican red chile powder -- Chimayo
preferred

Combine the shredded cabbage, apples, bell peppers, red onions, and
poblanos in a large bowl. Set aside.

In a large bowl, mix the pureed chipotle and the lemon juice. Next add
the yogurt, mayonnaise, salt, and red chile powder. Mix well. Pour the
dressing over the cabbage, apple, and pepper cole slaw. Toss to coat
evenly. Refrigerate for at least 2 hours before serving.

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NOTES : Heat Scale: Medium


                     *  Exported from  MasterCook  *

                        Southwestern Potato Salad

Recipe By     : Bold American Food by Bobby Flay
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           prepared mayonnaise -- reg or low fat
     1/4  cup           dijon mustard
   2      tbsp          fresh lime juice
   1      med           tomato -- chopped
   2      tbsp          cilantro -- chopped
     1/2                jalapeno -- finely diced
   2                    scallions -- chopped
     1/2  med           red onion -- thinly sliced
     1/2  tsp           cayenne powder
   1      small clove   garlic -- minced
                        salt and freshly ground black pepper
  16                    new potatoes -- cook/drain/slice

With a spatula, combine the mayonnaise and mustard with the remaining
ingredients, except the potatoes, and mix well. Sezson to taste and pour
over the warm potatoes.

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NOTES : Notes from the book: This summer salad became a Mesa Grill
phenomenon after I prepared it on television. Guests request it all the
time. It's one of the classics, an American favorite with a southwestern
twist.

Risa's notes: As always, make it hotter if you wish. 1/2 jalapeno is
pretty lame so add serranos or whatever is your favorite pepper. I
always use a whole pepper or 1 serrano since hubby is not a C-H and
can't take it too hot.

RisaG