| 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
A Message from our Provider:
“He who kneels before God can stand before anyone.”