| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs, Dairy | Spanish | Masterchefs, New york, Rltbr, Spanish, Vegetables | 8 | Servings |
INGREDIENTS
| 3 | Chilies, ancho dried | |
| split lengthwise | ||
| seeded | ||
| 1/3 | c | Annato seed ** |
| 1 | c | Oil, vegetable |
| Lettuce leaves | ||
| 2 | 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 | Chilies, split lengthwise | |
| seeded and chopped | ||
| 1 | Garlic, clove peeled | |
| 1 1/4 | c | Walnuts, 5 ounces |
| 2 | t | Salt |
| 1/2 | lb | Cheese, feta Rumanian OR |
| crumbled | ||
| 1/2 | lb | Cheese, feta Greek |
| Pepper, to taste |
INSTRUCTIONS
* 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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Nutrition (calculated from recipe ingredients)
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Calories: 782
Calories From Fat: 595
Total Fat: 67.9g
Cholesterol: 46.6mg
Sodium: 732.2mg
Potassium: 920.3mg
Carbohydrates: 40.2g
Fiber: 6g
Sugar: 3.4g
Protein: 8.8g