3 Chilies, ancho, dried, - split lengthwise, - seeded
1/3 cup Annato seed **
1 cup Oil, vegetable
Lettuce leaves
2 large Eggs, hard cooked, sliced
1 Corn, ear, shucked, - boiled tender, thinly - sliced through the cob
1/4 cup Cilantro (coriander) - leaves, chopped
Olives, Calamata (garnish)
POTATO MIXTURE
3 lb Potatoes, peeled, cooked, - mashed
1 Lemon, juice of OR
1 Lime, juice of
SAUCE
Salt, coarse
1 cup Oil, olive
2 small Chilies, split lengthwise - seeded, and chopped
1 Garlic, clove, peeled
1 1/4 cup Walnuts (5 ounces)
2 tsp Salt
1/2 lb Cheese, feta, Rumanian OR - crumbled
1/2 lb Cheese, feta, Greek, - crumbled
Pepper (to taste)
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** Available in Latin American markets
Hold each chili with a fork over a gas flame, turning until lightly roasted on all sides. Place the chili in a bowl with 2 cups of warm water, and soak for 20 minutes.
Prepare achiote oil by stirring together annato seeds and vegetable oil in a saucepan over medium heat for 2 minutes. Remove from the heat and cool. Oil will keep indefinitely, tightly covered, in a cool place.
For Potato Mixture: ===================
Stir 1/4 cup achiote oil into mashed potatoes (reserve remainder of the oil for another use). Add lime or lemon juice and salt to taste. Set aside.
For Sauce: ==========
Drain ancho chilies, reserving soaking liquid, and place them in a processor with the olive oil, fresh chilies, and garlic. Process until smooth. With the machine running, add 1/2 cup of walnuts, 1/2 cup reserved pepper soaking liquid and 2 tablespoons of salt. Process until smooth. Add half of the crumbled cheese and process until smooth. Transfer to a small bowl. Coarsely chop the remaining walnuts and add them to the mixture with the remaining cheese; salt and pepper to taste.
Shape potato mixture into about 2 dozen 1 1/2-inch balls. Arrange them on a bed of lettuce leaves, spooning a little sauce on top. Garnish with eggs, corn, coriander and olives. Serve at room temperature.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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