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To
allow our staff to spend holidays with friends and family,
Tarbell's takes off seven days a
year:
New Year's Day
Memorial Day
Independence Day
Labor Day
Thanksgiving
Christmas
And Super Bowl Sunday for our
Annual Staff Appreciation Party!
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Sweet Potato Hash
Serves Four
1/2 each russet and sweet potato
1/2 each red, yellow, and
poblano peppers
1/2 each small red and yellow
onions
1 cup fresh spinach, cleaned and
dried with large stems removed
2 cups Canola oil
1/2 T extra virgin olive oil
Salt and freshly ground pepper
to taste
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Peel and cut the potatoes on a
mandoline into shoestring-thin pieces. Place in cold water and reserve until
ready to cook
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Core, seed, and devein the
peppers and slice into long, thin pieces
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Remove root and sprout ends of
onions, skin, then half and slice into long, thin strips.
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Heat the Canola oil in a
large, deep pot to 3250. Line a baking sheet with paper towels.
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Dry the potatoes as much as
possible in a kitchen towel. Carefully drop into oil one handful at a time,
frying until golden.
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As
potatoes are finished spoon onto prepared baking sheet. Season with salt.
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In a large sauté pan over
medium-high heat, heat the olive oil and sauté the onions for about 3 minutes.
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Add the peppers and sauté
until tender.
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Toss in the spinach, the fried
shoestring potatoes, and 2 T of ancho aioli.
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Season to taste with salt and
pepper.
Ancho Aioli
3 dried ancho chilies, seeded
and deveined (or ancho puree – omit water and step 1-3 of instructions)
˝ cup water
2 organic egg yolks
1 clove garlic
1 tsp red wine vinegar
2 tsp fresh lemon juice
2 tsp Dijon mustard
2 cups extra virgin olive oil
Salt and freshly ground pepper
to taste
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In
a dry sauté pan toast chilies over medium heat, stirring frequently, until
smoking slightly.
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Avert your face from the pan
and pour in water. Cover, remove from heat, and set aside.
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When cooled, place in food
processor and puree until smooth.
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Place 2 tsp of the ancho puree
and egg yolks, garlic, red wine vinegar, lemon juice and mustard in a food
processor and pulse until smooth.
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Turn processor to full speed
and slowly add olive oil until mixture is emulsified.
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Season to taste with salt and
pepper and refrigerate until needed.
©Tarbell’s® 1997
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