Recipe - Marinated Grilled Leeks

1 Fresh Serrano chili, seeded
and chopped (wear rubber
gloves)
2 tablespoon Whitewine vinegar
1 tablespoon Dijonstyle mustard
2 teaspoon Sugar
1 teaspoon Salt
One fourth teaspoon Hot sauce
1/3 cup Olive oil
1 tablespoon Caraway seeds, toasted
lightly
2 teaspoon Freshly grated lime zest
3 Leeks, trimmed to about 6
inches, split lengthwise,
the roots trimmed, the
tough outer leaves
discarded, and the leeks
washed well

In a blender blend together the jalapeno, the vinegar, the mustard, the
sugar, the salt, and the hot sauce with the motor running add the oil in a
stream, and blend the dressing until it is smooth. Transfer the dressing to
a large shallow dish and stir in the caraway seeds and the zest.

In a kettle of salted boiling water simmer the leeks for 7 to 10 minutes,
or until they are just tender, and with tongs transfer them to paper towels
to drain. Brush the cut sides of the leeks lightly with some of the
dressing and grill the leeks, cut sides down, on a rack set about 6 inches
over glowing coals for 1 to 2 minutes, or until they are golden brown.
Transfer the leeks to the dish of dressing, turning them to coat them well,
and let them marinate, covered and chilled, overnight. Serve the leeks at
room temperature.

Yield: 6 to 8 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8808

Posted to MCRecipe Digest V1 #394 by Angele Freeman jfreeman@netusa1.net
on Jan 28, 1997.