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Purple Potato Timbale
Chef Steve Mendoza
1 mashed baked purple potato


½ c corn cut from the cob and cooked

1 tsp lime juice

1 dash of Tabasco sauce


1 tsp miso paste (optional)

1 tsp orange juice concentrate

½ tsp rice vinegar

Season the purple mash with miso and orange dressing. You can begin to assemble by using a 1 ½ inch ring mold, or a cookie cutter, and a spoon.

Start out by placing a layer of potato mix and then the salad and repeat as high as desired.

Top with a cilantro leaf.


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