Ensalada Rusa (Uruguayan Potato Salad)

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             FOOD FUNNY
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Thanks to Patty Sanders as the first of many people to send me this
one:

A guy comes into a roadside diner and places his order. He says, "I
want three flat tires and a pair of headlights."

The waitress, not wanting to appear stupid, goes to the kitchen and
asks the cook, "This guy out there just ordered three flat tires and a
pair of headlights. Where does he think this is, an auto parts
store?"

"No," the cook says. "Three flat tires means three pancakes, and a
pair of headlights is two eggs, sunny side up."

"Oh," says the waitress. She thinks about this and then spoons up a
bowl of beans and gives it to the customer.

The guy says, "What are the beans for?"

The waitress replies, "I thought while you were waiting for the flat
tires and headlights, that you might want to gas up."

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             TODAY'S RECIPE
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I goofed and forgot to include the onions in yesterday's recipe for
Lengua a la Vinagreta. Here is the corrected recipe:

Lengua a la Vinagreta (Beef Tongue Vinaigrette)

1 beef tongue
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 medium onion, quartered
2 bay (laurel) leaves
10 whole black peppercorns
3/4 cup (180 ml) extra-virgin olive oil
1/4 cup (60 ml) red wine vinegar
1 Tbs (15 ml) Dijon-style mustard
1/4 cup (60 ml) finely chopped onion
1 hard-cooked egg, finely chopped or pressed
through a coarse sieve
Salt and freshly ground pepper to taste

Combine the tongue, carrots, celery, onion, bay leaves, and
peppercorns in a large pot and add enough water to cover by about 2
inches (5 cm). Bring to a boil over high heat. Reduce the heat to
low and simmer covered for 2 1/2 to 3 hours. Remove the tongue and
discard the liquid and vegetables. Peel off and discard the skin.
Slice the tongue into thin slices and arrange on a serving platter.
Whisk together the olive oil, vinegar, and mustard. Stir in the
onion, chopped egg, salt, and pepper and spoon the sauce over the
tongue. Let the tongue marinate covered in the refrigerator for at
least 3 hours or overnight. Serve cold or at room temperature.
Serves 8 to 12 as an appetizer.

In Argentina and Uruguay, the designation "rusa" (meaning "Russian")
is given to anything with sour cream in it. Here is a classic side
dish that you'll find on every buffet and picnic table within 500
miles of the Rio de la Plata.

Ensalada Rusa (Uruguayan Potato Salad)

2-3 lbs (900-1350 g) boiling potatoes, peeled
and cut into 3/4-inch (2 cm) dice
1-2 medium carrots, peeled and cut into 1/4-inch
(5 mm) dice
1 cup (250 ml) fresh or frozen green peas
1/4 cup (60 ml) sour cream, or more to taste
1/4 cup (60 ml) mayonnaise, or more to taste
2 Tbs (30 ml) chopped fresh parsley
Salt and freshly ground pepper to taste

Cook the potatoes, carrots, and peas separately in salted water until
they are tender but still firm. Drain and combine with the remaining
ingredients, tossing gently to combine well. Refrigerate covered for
at least 2 hours or overnight. Serves 4 to 6
Received on Tue Nov 25 05:55:20 2003