Carne Seca Rosti Recipes

Steps:

• Wash potatoes and leave skin on. In a large food processor, fitted with the shredding disk, shred the potatoes. Over a sink or bowl squeeze the water out of the shredded potatoes, making sure to get as much liquid out as possible.
• Transfer to a large bowl, add chives, salt, pepper, eggs and flour. Mix well. In a small nonstick skillet heat 1 tablespoon of butter and oil over moderate heat until foam subsides. Add potato mixture to the skillet. Flatten to make an even layer. Cook the potato cake over moderate heat, turning once and adding another tablespoon of butter. Cook until golden and crisp, about 7 minutes per side. Drain on a paper towel.

Steps:

• Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
• Peel and grate the potatoes into a large bowl.
• Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.

Steps:

• Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
• The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
• For the first Rosti:
• Preheat the oven to 200 degrees F.
• Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
• For the second Rosti:
• Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.

Steps:

• Peel and coarsely grate the potatoes. Combine the potatoes with the melted butter, salt and pepper and mix well. Heat a 10-inch saute pan on medium high heat, lightly grease, and add the potato mixture, form into a cake shape. Cook the potatoes until they are golden brown. Flip the "cake" and cook the other side until it is golden brown. Remove from the pan and garnish with chopped parsley.

Steps:

• To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
• Using the large hole of a box grater, shred the potatoes.
• Season the shredded potatoes with salt and pepper and form them into 6 cakes.
• In a large skillet; heat half the butter over medium heat.
• Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
• Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving).
• To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
• Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
• To serve and garnish; place one warm rosti potato in the center of each warmed plate.
• Form two slices od salmon into circular ribbons on top of each rosti.
• Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
• Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.

Steps:

• Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.
• With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.
• Lay the slices flat in a large glass or enamel baking dish.
• Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.
• Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
• Remove the meat from the marinade and pat it dry with an absorbent paper towels.
• Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets.
• Place in a 175°F (80°C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
• Watch it closely; during the last half hour or so the meat can burn quickly.
• Let cool completely, then store airtight.

Steps:

• Place meat in a roasting pan and cover with water. You may add the optional ingredients at this point if you wish. I generally do. Cover the pan and roast it overnight at 250 to 300 degrees.
• In the morning drain the meat, reserving the broth and discarding the onion and garlic if used; the meat should be very tender when pierced with a fork. Cool the meat for at least 1 hour or until it can be handled easily.
• Using your fingers, shred meat, pulling it apart where the grain allows separation. Pull off and discard all fat, bone and gristle.
• Combine the shredded meat with salsa; let marinate overnight.
• Next day, add meat to frying pan with a little of the reserved broth and simmer, uncovered, until heated through and most of the liquid has evaporated. Season with salt and pepper to taste.
• To serve: Keep Carne Seca warm by placing on a warming tray or serrving in a frying pan set to warm. Accompany with a bowl or platter of 6-inch flour tortillas, cut into sixths. Guests spoon a little of the Carne Seca onto a tortilla wedge to eat.
• About those leftovers: This recipe makes a large amount but the leftovers keep well -- up to 4 days in the refrigerator or in the freezer for up to a month. Carne Seca is very versatile: you can use it in a casserole or as a filling for traditional Tex-Mex foods such as tacos, burritos, or taco salad. It can be a fine side dish accompanying a Mexican-style diner or may be the main course, accompanied by pinto beans and flour tortillas.
• Variation: Apache Burros. On the main street of Whiteriver, Arizona, on the Apache reservation, the Native-Americans come out at noon-time, sellling foods to other natives and to tourists alike. One of the most popular of the foods is Apache burros which are nothing more than the unadorned shredded meat of step 3 rolled into a flour tortilla. The meat is so well flavored, folks gobble these up.