Ingredients: 6 Servings
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1 3/4 LB Very fresh beef fillet,, finely ground
1 cup white onion, Minced
1/2 cup Capers,, rinsed, drained,
, and finely chopped
4 Serrano chiles,, stemmed, seeded,
, and minced
1/2 bunch Cilantro, leaves only,, coarsely chopped
2 Tsp Worcestershire sauce
2 Tsp Extra-virgin olive oil
1 dash Tabasco sauce
1/2 bunch Parsley, leaves only,, coarsely chopped
6 Very fresh egg yolks
12 Limes,, halved
Toast triangles,, for serving
Method of Preparation: In a very cold mixing bowl, combine the ground beef, onion, capers, chiles, cilantro, Worcestershire, olive oil, and Tabasco. Mix together briefly with your hands until all the ingredients are well distributed. Form the mixture into 6 loose round patties. Place a patty in the middle of each of 6 chilled appetizer plates, make a well in the center of each, and scatter some parsley around the edge of each plate. Nestle an egg yolk in the center of each patty and garnish each plate with lime halves and toast triangles. Serve immediately. This recipe yields 6 servings. Comments: We caution the use of raw eggs, unless you are absolutely sure they are very fresh. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6202 broadcast 03-07-1997) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - 03-07-1997
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