|2 cups||Balsamic vinegar|
|½ cup||Chinese vinegar|
|1½ cup||Canola oil|
|2 larges||Red onions; sliced|
|6 mediums||Yukon gold potatoes; skin on,|
|Cut 1/4 " slices|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot.
While blending at high speed, drizzle in canola oil. Check for seasoning.
Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper.
Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B02) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 772 Calories (kcal); 82g Total Fat; (92% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; ½ Fruit; 16½ Fat; 0 Other Carbohydrates Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.
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