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Chef Peter McAndrews of Modo Mio and Paesano's was featured in the May issue of Esquire for his red bliss potato salad � it was part of a larger feature collecting barbecue side dish recipes from chefs around the country. Click on the thumbnail to see a scan of the feature or follow the jump to read a transcription of the recipe.
(Thanks Carrie)
RELATED: Small Wonder: Paesano's [22jan09]
Here's what you get from an Irish guy who owns an Italian restaurant. Quarter 2 1/2 lbs small red bliss potatoes. Season a pot of water with enough salt that it tastes like seawater and bring it to a boil. Add potatoes and cook until fork tender, about 12 minutes. Drain and transfer to mixing bowl. Stir in the following: 2 tbsp rinsed capers, 1/2 cup thinly sliced roasted red peppers, a few cloves chopped garlic, 1/2 cup balsamic vinegar, 2 tbsp sugar, 1 tsp red pepper flakes, and 6 minced oil-packed anchovies. Use these even if you think you hate anchovies. They add a salty backbone, and any fishiness disappears into the dish. Stir and cool to room temperature. Then add 1 cup extra-virgin olive oil and 1/4 cup chopped fresh mint, then coarse salt and ground pepper. Taste as you go � seasoning is personal. Sprinkle 1/4 cup grated Parmesan cheese and a few morn torn mint leaves on top. Serve at room temperature. Gets better after a day or two.
[...] We’re not sure if this is the first time we’ve seen Modo Mio chef Peter McAndrews in a national magazine but we’re sure it won’t be the last. McAndrews’ red bliss potato salad gets Esquire’s attention in its May ‘09 issue. [Meal Ticket] [...]
[...] and sound like the opposite of health food infinitely delicious. (Hey Pete, weren’t you just in that mag in May?) Being of Irish heritage and growing up in a household not quite culinarily diverse, I was often [...]
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