I'm looking at a Mexican recipe for papas en vinaigre. Does anybody
have a recipe? I've googled it and get nothing. Some lady give a
recipe from D. Kennedy for making pineapple vinegar, but no papas.

It somewhat reminds me of German style potato salad, but I want the
Mex version.

Anybody?

"Secret_Ingredient" > wrote in message
ups.com...
> I'm looking at a Mexican recipe for papas en vinaigre. Does anybody
> have a recipe? I've googled it and get nothing. Some lady give a
> recipe from D. Kennedy for making pineapple vinegar, but no papas.
>
> It somewhat reminds me of German style potato salad, but I want the
> Mex version.
>
> Anybody?
>
I vaguely remember someplace where they put some sliced potatoes in with
carrots, chile jalapeno rajas, cauliflower into a kind of vinegar mix to
make a kind of escabeche, more California style than anything found in
Mexico.

If you're a gambler, try this:
Peel and slice a potato into pieces that look like French fries, the same
with a carrot or two, and a jicama if you can find one, then three or four
nice green jalapenos sliced the same way but de-seeded. Put it all in a pot
covered with water and an ounce or two of your favorite vinegar. Bring to a
boil then immediately pour into a Mason Jar letting the excess liquid drain
off. Cover. Let it sit overnight. Taste it. If good, fridge it and use
occasionally. It's not a main meal, just something to put on the table while
your guests are tasting chips, dips and bread in salsas, sipping Tequila,
shooting the breeze, enjoying your company.

After a Tequila or two they won't know if your escabeche is to take the
golden prize in culinary art or not.

What the heck!

Wayne

"Secret_Ingredient" > wrote in message
ups.com...
> I'm looking at a Mexican recipe for papas en vinaigre. Does anybody
> have a recipe? I've googled it and get nothing. Some lady give a
> recipe from D. Kennedy for making pineapple vinegar, but no papas.
>
> It somewhat reminds me of German style potato salad, but I want the
> Mex version.
>
> Anybody?
>


Probably not yours but this is a nice salad. You might want to sub Creama
for the yogurt but I like the tartness of the yogurt

INGREDIENTS

1 lb g new potatoes
1 T vegetable oil
1 T cider vinegar or wine vinegar
1 -12 oz can sweet corn or better yet roast and cut your own
1/4 pint plain yogurt
sea salt to taste
black pepper to taste
1 bunch watercress
2 T 'bacon' bits Fake or real is up to you

METHOD
Cook the potatoes until tender, drain and dice them.
Combine the oil and vinegar; pour this over the diced potatoes and leave
until cold.
Drain the corn and mix it with the yogurt and seasoning. Combine with the
potatoes.
Pile on to a serving dish and surround with sprigs of watercress. Sprinkle
bacon bit over the salad just before serving.



A Canary Island dish, . Aarrugadas generally are eaten soaked in a mojo.
The mojos are any of numerous sauces. like a salsa but I have included two
for you to doctor up as you wish.


1 kg of small potatoes
a cup of sea salt
1 a liter or so of water

Prickly Mojo:
3 cloves of garlic
1 tspn of cumin
1/2 C.of EVOOl
2 Tblspns Red wine vinegar
1 to 2 green peppers, pickled
pepper
salt

Green Mojo:
3 cloves of garlic
1 tspn of cumin
1 bunch of Fresh Cilantro
1/2 C. of EVOO
3 tblspns of vinegar
salt


POTATOES
cook washed, unpeeled potatoes in salted water.
After 20 minutes of cooking, drain and return to the fire for a moment so
that they dry and cover themselves with a salt film.
Serve immediately with the skin on and the mojos on the side.

PRICKLY MOJO
.. Crush the dry ingredients and the peppers or put into food processor until
you have a paste.
.. Mix with the olive oil and the vinegar.

GREEN MOJO
.. mix all the ingredients, then add the oil and the vinegar.

Here are some links you might use:

http://chef2chef.net/search/menuc.ph...n+potato+salad

http://www.google.com/Top/Home/Cooki...tatoes/Salads/


BTW Had King Salmon with a Pineapple Teriyaki glaze, grilled Pineapple
steaks and a vinegrette pasta salad last night, so made a Pineapple Vinegar
with the rinds and have a leg of lamb marinating in it for tommorow. Love
Pineapple vinegar but I only use one Hab and then fish it out the next
morning

Secret_Ingredient wrote:

> I'm looking at a Mexican recipe for papas en vinaigre. Does anybody
> have a recipe? I've googled it and get nothing. Some lady give a
> recipe from D. Kennedy for making pineapple vinegar, but no papas.
>
> It somewhat reminds me of German style potato salad, but I want the
> Mex version.
>
> Anybody?
>

Sorry, it being Easter Sunday and all, I just cant resist...

Popes in Escabeche

INGREDIENTS:

3 Popes
4 jalapeños chili peppers
3 great onions
6 grains of pepper
3 leaves of laurel
1/4 of olive tree oil cup
2 spoonfuls of vinegar
salt to the pleasure

PREPARATION:

The Popes cook whole, before they are totally soft retire
of the fire and they cut themselves in pictures. The chili
peppers are cut in you shiver. The thin onions in rodajas.

PROCEDU

Sofríe in the oil the pepper and the leaves of laurel, get
up all the ingredients and they are let ripen, it retires
of the fire and the vinegar is added to him.


The original (un-translated) recipe for Papas en Escabeche
can be found at...

http://www.sonora.gob.mx/portal/Runs...=ASP\pg399.asp

Mexican Potato Salad

4 potatoes, peeled or scrubbed, cut into 1/4-inch cubes
1 tablespoon Dijon mustard
8 large green olives, sliced
2 pickled jalapeños, stemmed, seeded and coarsely chopped
12 radishes, trimmed and sliced thin
4 scallions, trimmed and minced
3/4 cup chopped cilantro leaves
2 tablespoons cider vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Put the potatoes in a pot; add water to cover and bring to a boil. Reduce
heat to simmer until the potatoes are soft all the way through but not
disintegrating, about 8 minutes. Drain and set aside to cool and dry out a
bit, 15 to 20 minutes.

Transfer the potatoes to a large bowl, add the mustard, and toss to coat.
Add remaining ingredients and gently mix.

Chef R W Miller wrote:
> Mexican Potato Salad
>
> 4 potatoes, peeled or scrubbed, cut into 1/4-inch cubes
> 1 tablespoon Dijon mustard
> 8 large green olives, sliced
> 2 pickled jalapeños, stemmed, seeded and coarsely chopped
> 12 radishes, trimmed and sliced thin
> 4 scallions, trimmed and minced
> 3/4 cup chopped cilantro leaves
> 2 tablespoons cider vinegar
> 2 tablespoons olive oil
> 1/2 teaspoon salt
> 1/2 teaspoon freshly-ground black pepper
>
> Put the potatoes in a pot; add water to cover and bring to a boil. Reduce
> heat to simmer until the potatoes are soft all the way through but not
> disintegrating, about 8 minutes. Drain and set aside to cool and dry out a
> bit, 15 to 20 minutes.
>
> Transfer the potatoes to a large bowl, add the mustard, and toss to coat.
> Add remaining ingredients and gently mix.
>
>
>
Looks tasty

Secret_Ingredient wrote:
> I'm looking at a Mexican recipe for papas en vinaigre. Does anybody
> have a recipe? I've googled it and get nothing. Some lady give a
> recipe from D. Kennedy for making pineapple vinegar, but no papas.
>
> It somewhat reminds me of German style potato salad, but I want the
> Mex version.
>
> Anybody?

http://www.jalapenocafe.com/recipes/...canpotato.html

1 1/4 cup chicken broth
2 tablespoons white wine vinegar
2 tablesppons pickled jalapeno pepper juice
2 tablesppons olive oil or vegetable oil
1 1/2 pounds red potatoes
1 cup sliced carrots
3 celery ribs, thinly sliced
1/2 cup chopped onion
1/2 frozen peas,thawed
1/3 cup sliced green onions
1 tablesppon minced pickled jalapeno peppers
1/4 teaspoon pepper

In a large bowl, combine the first four ingredients, set aside.

Place potatoes in a saucepan and cover with water. Bring to a boil. Cook
until almost tender, about 15 minutes. Add carrots and cook until carrots
and potatoes are tender. Drain.

When cool enough to handle, cube potatoes. Add potatoes and carrots to broth
mixture. Add remaining ingredients. Toss to coat.

Serve at room temperature, or slightly chilled.



Any good?



L



--
Remove Frontal Lobes to reply direct.

"These people believe the souls of fried space aliens inhabit their
bodies and hold soup cans to get rid of them. I should care what they
think?"...Valerie Emmanuel

Les Hemmings a.a #2251 SA