Text 15944, 60 rader
Skriven 2011-09-22 07:44:00 av Dave Drum (1:261/38)
Ärende: TVFN 446
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Guy's Fried German Potato Salad
 Categories: Salads, Pork, Potatoes, Dressings
      Yield: 5 servings

      6 md Yukon gold potatoes; in lg
           - dice
      8 oz Thick sliced bacon; in
           - pieces
           Oil
           Salt & fresh ground pepper
    1/2    Red onion; diced
      2 tb Capers; drained
      3 tb Red wine vinegar
      1 tb Dijon mustard
      3 tb Extra-virgin olive oil

  Recipe courtesy Guy Fieri

  Put diced potatoes into a pot and fill with cold water
  (water should just cover the potatoes). Put pot on stove on
  medium flame and add salt. When water comes to a boil, and
  the potatoes are cooked, drain the potatoes and spread out
  on a side towel to dry.

  While potatoes are doing their thing, add bacon to a large
  saute pan and cook over a low/medium flame. When the bacon
  is cooked remove with a slotted spoon and drain the bacon
  fat, reserving some if you want to add it later. Wipe out
  the pan with a wad of paper towels (and crank up the heat),
  add a decent amount of a neutral oil, like canola, and heat
  it until you get some smoke.

  Once the oil is hot, carefully add the potatoes and shake
  the pan a couple of times to make sure nothing sticks. Lower
  the heat a little and let the potatoes brown. Season with
  salt and pepper.

  After a few minutes, shake the pan and get the other sides
  going. When the potatoes are almost completely cooked, add
  the red onion and let everything cook together. Once the
  onions are caramelized, add the capers, red wine vinegar and
  deglaze. When the vinegar is mostly evaporated, add the
  extra-virgin olive oil, mustard and bacon (and reserved
  bacon fat if you want), re-season with lots of cracked black
  pepper. Serve warm.

  Copyright Television Food Network, G.P., All Rights Reserved

  MM Format by Dave Drum - 28 September 2009

  Uncle Dirty Dave's Archives

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... "And just for a second I thought I saw this..." -- Jonathan Winters

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