Side Pannel
New Potatoes with Chipotle Mayonnaise (La Casa Sena)
New Potatoes with Chipotle Mayonnaise (La Casa Sena)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes, Potatoes
Ingredients List
- 2 lb Small red potatoes
- 2 tb Olive oil
Directions
CHPOTLE MAYONNAISE
1 tb Chipotle chilies in adobo
-sauce*, or to taste
1 ts Ground cumin
REMAINING INGREDIENTS
2 Celery ribs, cut diagonally
-into 1/4" thick slices
-about 1" long
1 Bunch scallions, cut into
- 1" pieces
1 Red bell pepper, diced
4 Garlic cloves, chopped
1 tb Pickled ginger**, chopped
*available at Mexican markets and some specialty foods shops
**available at Asian markets, specialty foods shops and some supermarkets
Prepare grill or preheat oven to 450 degrees.
In a large saucepan simmer potatoes in water to cover by 1" 15 minutes or
until they are cooked but still firm. Drain potatoes in a colander and cut
into quarters. In a bowl toss potatoes with 1 tablespoon oil and salt and
pepper to taste.
Make chipotle mayonnaise: While potatoes are cooking, in a blender blend
mayonnaise, chipotles and cumin until chipotles are finely chopped.
Grill potatoes on a rack set 5 to 6" over glowing coals 5 minutes, or until
lightly charred, or arrange in a shallow baking pan and roast in the middle
of oven for 10 minutes, or until golden. Return potatoes to bowl.
In a large skillet heat remaining tablespoon of oil over moderately high
heat until hot but not smoking and saute celery, scallions and bell pepper,
with garlic, stirring occasionally, until browned but still slightly crisp,
about 5 minutes.
To potatoes add chipotle mayonnaise, pickled ginger, vegetables and salt
and pepper to taste and toss well. Serve potatoes warm or at room
temperature.
1 tb Chipotle chilies in adobo
-sauce*, or to taste
1 ts Ground cumin
REMAINING INGREDIENTS
2 Celery ribs, cut diagonally
-into 1/4" thick slices
-about 1" long
1 Bunch scallions, cut into
- 1" pieces
1 Red bell pepper, diced
4 Garlic cloves, chopped
1 tb Pickled ginger**, chopped
*available at Mexican markets and some specialty foods shops
**available at Asian markets, specialty foods shops and some supermarkets
Prepare grill or preheat oven to 450 degrees.
In a large saucepan simmer potatoes in water to cover by 1" 15 minutes or
until they are cooked but still firm. Drain potatoes in a colander and cut
into quarters. In a bowl toss potatoes with 1 tablespoon oil and salt and
pepper to taste.
Make chipotle mayonnaise: While potatoes are cooking, in a blender blend
mayonnaise, chipotles and cumin until chipotles are finely chopped.
Grill potatoes on a rack set 5 to 6" over glowing coals 5 minutes, or until
lightly charred, or arrange in a shallow baking pan and roast in the middle
of oven for 10 minutes, or until golden. Return potatoes to bowl.
In a large skillet heat remaining tablespoon of oil over moderately high
heat until hot but not smoking and saute celery, scallions and bell pepper,
with garlic, stirring occasionally, until browned but still slightly crisp,
about 5 minutes.
To potatoes add chipotle mayonnaise, pickled ginger, vegetables and salt
and pepper to taste and toss well. Serve potatoes warm or at room
temperature.
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