Quesco
Fresco Potatoes
By
Chef Dean Fearing, The Mansion at Turtle Creek, Dallas,
TX
Made
with :
Red
Bliss Potatoes
Serves:
4 to 6
Ingredients:
3
lbs Red Bliss Potatoes (cleaned and quartered)
1 tbls. Salt
2 tspn. Freshly Ground Black Pepper
1/2 cup
+2 tbls. Canola Oil
1/2 Medium Onion (medium diced)
3 Fresh Tomatillos (cleaned, peeled and medium diced)
1 Whole Roasted Poblano Pepper (peeled, seeded and medium
diced)
Corn Sauce (recipe)
3/4 lb Queso Fresco cheese (found in Mexican markets)
TT Salt and Pepper
1 Bunch Cilantro Leaves (chopped)
Procedure:
Preheat oven to 350°F.
In
a bowl, toss potatoes with oil, salt and pepper. On
a large baking sheet place potatoes evenly and place
in oven for 15-20 minutes or until potatoes are done.
In
a large skillet over medium high heat place oil. Add
onion and tomatillos and cook until onion is translucent,
about 5 minutes. Add poblano and potatoes. Stir until
incorporated. Deglaze pan with Corn Sauce and toss to
combine. Add Queso Fresco and cook until melted, about
3 minutes. Season with salt and pepper to taste. Remove
from heat and toss in cilantro.
Keep
warm until ready to serve.
Chef
Recipes:
Barbecued
Duck Quesadilias with Lime Sour Cream
Barbequed
Venison Fajitas
Black
Bean Purée
Chorizo
Avocado Nacho
Corn
Sauce
Garnish
for Steak “Diane” Sauce
Griddled
Asparagus
Guacamole
Kobe
Beef Steak “Diane” with Griddled Asparagus,
Queso Fresco Potatoes and Chorizo Avocado Nacho
Kobe
Beef Tenderloin Marinated in Molasses and Black Pepper,
served with Compote of Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes and Pecans
Molasses
Duck with Smoked Vegetable Dressing and Peach Chutneyaa
Peach
Chutney
Pork
Tenderloin with Honey Malt Glaze on Roasted Yellow Tomato-Pozole
Stew and Barbecued Venison Fajitas
Quesco
Fresco Potatoes
Smoked
Vegetable Dressing
Yellow
Tomato-Pozole Stew
Other
Related Links:
Great
Chefs in the Great State of Texas
