Papas a la arequipena
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Papas a la arequipena
  Vegetables    Spanish    New York  
Last updated 6/12/2012 12:56:44 AM. Recipe ID 19055. Report a problem with this recipe.
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      Title: Papas a la arequipena
 Categories: Vegetables, Spanish, Masterchefs, New york, Rltbr
      Yield: 8 Servings
 
      3 ea Chilies, ancho, dried,
           -- split lengthwise,
           -- seeded
    1/3 c  Annato seed **
      1 c  Oil, vegetable
           Lettuce leaves
      2 lg Eggs, hard cooked, sliced
      1 ea Corn, ear, shucked,
           -- boiled tender, thinly
           -- sliced through the cob
    1/4 c  Cilantro (coriander)
           -- leaves, chopped
           Olives, Calamata (garnish)

MMMMM-----------------------POTATO MIXTURE----------------------------
      3 lb Potatoes, peeled, cooked,
           -- mashed
      1 ea Lemon, juice of OR
      1 ea Lime, juice of

MMMMM---------------------------SAUCE--------------------------------
           Salt, coarse
      1 c  Oil, olive
      2 sm Chilies, split lengthwise
           -- seeded, and chopped
      1 ea 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)
 
       ** 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.
  




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Recipe ID 19055 (Apr 03, 2005)

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