CAST-IRON HOME FRIES WITH ROASTED GREEN CHILES, CILANTRO, GREEN ONIONS, RADICCHIO, AND CREAMY GARLIC DRESSING
Steps:
- For the dressing: Whisk together the mayonnaise, vinegar, mustard and garlic in a bowl and season with salt and black pepper. Let sit while the potatoes boil to allow the flavors to meld.
- For the salad: Preheat the oven to 375 degrees F. Toss the poblanos with a few tablespoons of canola oil and sprinkle with salt and black pepper. Put the poblanos on a baking sheet and roast until the skin is blackened on all sides, turning a few times, about 25 minutes. Transfer to a bowl and immediately cover with plastic wrap. Let sit and steam for at least 15 minutes and up to a few hours. Transfer to a cutting board and remove the skin and seeds. Thinly slice the poblanos and set aside.
- While the chiles are roasting, put the potatoes in a large saucepan and cover by 2 inches of cold water. Add 2 tablespoons salt to the water and bring to a boil over high heat. Cook until a skewer or paring knife inserted into the center of the potatoes meets no resistance, about 25 minutes (depending on the size of the potatoes). Drain and let cool for at least 5 minutes on a cutting board. Cut the potatoes into 1-inch dice.
- Heat 3 tablespoons canola oil in a large cast-iron skillet over high heat until the oil begins to shimmer. Add the potatoes in a single layer and cook, pressing firmly with a spatula, until a crust has formed on the bottom. Gently turn them and cook until all sides are golden brown and crisp, adding more oil if needed. Transfer the potatoes to a bowl, and then add the chiles, radicchio and dressing and stir gently to combine. Fold in the cilantro and green onions and serve warm or at room temperature.
SOMALI CILANTRO AND GREEN CHILE PEPPER SAUCE
Hawa's company, Basbaas, is named for the Somali term for chile pepper, and her ready-made sauces are just like this one-an everyday condiment that makes everything it touches better. In fact, this cilantro and green chile pepper sauce that delivers spice and acid in big doses is a version of Basbaas's green sauce. Serve it on...anything. From scrambled eggs to grilled fish, tacos to roast chicken, a bowl of rice to a grilled steak, it's one of the most versatile recipes in the book.
Provided by Food Network
Categories condiment
Time 5m
Yield About 1 cup
Number Of Ingredients 8
Steps:
- In the jar of a blender or in a food processor, combine the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar, and salt and puree until smooth. Season the sauce to taste with more lime juice or salt if needed. Serve immediately or place in a jar and store in the refrigerator for up to a week.
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