| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs, Dairy | Spanish | Vegetables, Spanish, Masterchefs, New york, Rltbr | 8 | Servings |
INGREDIENTS
| 3 | Chilies, ancho, dried, split lengthwise, seeded | |
| 1/3 | c | Annato seed ** |
| 1 | c | Oil, vegetable |
| Lettuce leaves | ||
| 2 | lg | Eggs, hard cooked, sliced |
| 1 | Corn, ear, shucked, boiled tender, thinly sliced through the cob | |
| 1/4 | c | Cilantro (coriander) leaves, chopped |
| Olives, Calamata (garnish) | ||
| 3 | lb | Potatoes, peeled, cooked, mashed |
| 1 | Lemon, juice of OR | |
| 1 | Lime, juice of | |
| Salt, coarse | ||
| 1 | c | Oil, olive |
| 2 | sm | Chilies, split lengthwise seeded, and chopped |
| 1 | Garlic, clove, peeled | |
| 1 1/4 | c | Walnuts (5 ounces) |
| 2 | ts | Salt |
| 1/2 | lb | Cheese, feta, Rumanian OR crumbled |
| 1/2 | lb | Cheese, feta, Greek, crumbled |
| Pepper (to taste) |
INSTRUCTIONS
POTATO MIXTURE SAUCE ** 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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