2 From Bobby Flay - x/p Mc-Recipe & RecipeCafe

[Guest guest]

These are both from Mesa Grill in NYC and the potato salad could be

lowfat if you used lowfat mayonnaise or nonfat mayonnaise (which is all

I use). A margarita is lowfat no matter how you look at it.

 

* Exported from MasterCook *

 

Mesa Grill Potato Salad

 

Recipe By : Mesa Grill, NYC

Serving Size : 8 Preparation Time :0:00

Categories : Chiles Onions

Potatoes Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 lb new potatoes -- 16-20 small

2 cups prepared mayonnaise

1/4 cup dijon mustard

1 tbsp pureed canned chipotles

2 tbsp fresh lime juice

2 green onions (white bulb and 3 " green) -- finely

chopped

1 med red onion -- thinly sliced

1 jalapeno pepper -- finely diced

4 cloves garlic -- finely chopped

3 tbsp cilantro -- coarsely chopped

1/2 tsp cayenne pepper

kosher salt and freshly ground pepper

 

In a large pot of boiling salted water over high heat, boil the potatoes

until cooked through, 12-15 minutes. Drain and slice 1/2 inch thick.

 

In a medium bowl, combine the mayonnaise, mustard, chipotle puree, lime

juice, green and red onions, jalapeno, garlic, cilantro, cayenne, salt

and pepper. Place the warm potatoes in a large bowl and pour the mixture

over them. Mix well and season to taste with kosher salt and pepper.

 

Notes: Canned chipotle peppers in adobo are available at Hispanic or

gourmet markets or mail order from Kitchen Market, 218 Eighth Avenue,

NYC 10011, 212-243-4433.

 

To make chipotle puree, process canned chipotles in a blender or food

processor, along with a little of their liquid.

 

From Boy Meets Grill by Bobby Flay, Hyperion Publishing, 1999., p. 225

 

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* Exported from MasterCook *

 

Mesa Margarita

 

Recipe By : Mesa Grill, NYC

Serving Size : 4 Preparation Time :0:00

Categories : Drinks - Alcoholic

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 oz white tequila

4 oz triple sec or other orange liqueur

4 oz freshly squeezed lime juice

1 cup ice cubes

1 lime wedge -- optional

coarse salt -- optional

 

Process the tequila, triple sec, lime juice, and ice in a blender until

smooth.

 

Rub the rims of 4 glasses with the lime wedge and dip into a saucer of

coarse salt, if using. Divide the tequila mixture among 4 glasses.

 

From Boy Meets Grill by Bobby Flay, Hyperion Publishing, 1999, p. 256

 

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RisaG