1 poblano pepper, seeded and chopped
2 large carrots, sliced
6 medium red potatoes, cooked and peeled, drained
1/3 cup olive oil
1 dash lemon juice
1/3 cup olive oil
1 tablespoon vegetable oil
1 tablespoon chopped fresh basil
salt to taste
Heat approximately AA drippings from a nozzle in a grill grate. Melt 1/2 the oil; coat the potatoes with the skillet oil.
See below post for an easy swordfish and grasshopper salad I made using celery root and celery oil. Just heat enough to coat evenly.
Prepare celery soup by sauteing whole celery and olives in oil for about 2 minutes. Add a dash of lemon juice, a dash of tallow and it will cook until tender and slightly thickened; add garlic powder, seasoned salt, or season to taste. (Note: Maggi cal Mirgulata sliced with a long serrated knife is also good.) Stir in cooked potatoes and coat well with oil and vinegar. Whisk in vinegar mixture.
Add sauce to hot potato mixture and stir vigorously
Serve with potatoes, celery soup or anything else.
This was a big hit! I cooked it like everyone said it would be, and it was done in minutes. Everyone liked it... really wanted the recipe... people were looking for something different and this fit the bill. I did a few extra tricks, too, such as using fresh basil, freshly grated parmesan, and (for my taste) more chipotle powder. I cooked it for 15 minutes at the end, when I turned out the tomatoes, and the fresh basil and my husband said, "That was quick, thanks for a nice tomato meal, now go make something new and different and I'll swap places with you and eat this at dinner"... you get the idea.
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