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Name: Marinated Grilled Leeks
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb White-wine vinegar; 1/3 c olive oil; 2 ts lime zest Freshly grated; 1/4 ts Hot sauce; 1 tb Caraway seeds toasted; 3 Leeks trimmed to about 6; 1 tb Dijon-style mustard; 2 ts Sugar; 1 Fresh Serrano chili seeded; 1 ts Salt

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INGREDIENTS

2 tb White-wine vinegar
1/3 c olive oil
2 ts lime zest ; Freshly grated
1/4 ts Hot sauce
1 tb Caraway seeds ; toasted
3 Leeks ; trimmed to about 6
1 tb Dijon-style mustard
2 ts Sugar
1 Fresh Serrano chili ; seeded
1 ts Salt

Servings

INSTRUCTIONS

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 MC-Recipe Digest V1 #394 by Angele Freeman on Jan 28, 1997.

NOTES

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Marinated Grilled Leeks

2 tb White-wine vinegar
1/3 c olive oil
2 ts lime zest Freshly grated
1/4 ts Hot sauce
1 tb Caraway seeds toasted
3 Leeks trimmed to about 6
1 tb Dijon-style mustard
2 ts Sugar
1 Fresh Serrano chili seeded
1 ts Salt

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 MC-Recipe Digest V1 #394 by Angele Freeman <jfreeman@netusa1.net>  on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (344g)
Recipe Makes: 1

Calories: 452
Calories from Fat: 177 (39%)

Amt Per Serving		% DV

	Total Fat 19.7g	26 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 13.6g
	Polyunsanturated Fat 2.6g
Cholesterol 0mg		0 %
Sodium 258.8mg		9 %
Potassium 625.5mg		16 %
Total Carbohydrate 69.3g		20 %
	Dietary Fiber 8.1g	33 %
	Sugars, other 61.2g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 452

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