Papas A La Huncaina (whole Boiled Potatoes With (see Dirs Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Lemon juice, fresh
1 tsp: Turmeric,
1 1/2 tsp: Hontaka chili, crumbled,
2 tsp: Hot chili, red/green, fresh
, seeded, dried, or 3 pequin
, seeded and finely chopped
, chilies, crumbled
1/3 cup: Olive oil,
1 tsp: Salt,
1: Hot chili, red/green, fresh
Black pepper, freshly ground
, stemmed, seeded and cut
1 large: Onion, peeled, thinly sliced
, lengthwise into 1/8 inch
, and separated into rings
, strips
8 medium: Potatoes, boiling, peeled
4: Eggs, hard cooked, cut
1 cup: Queso blanco, coarsely
, lengthwise into halves
, crumbled,or coarsely grated
8: Black olives,
, Mozzarella / Munster cheese
Bibb or Boston lettuce leafs,
2/3 cup: Cream, heavy
SILVER XPRESS MAIL SYSTEM 5
Directions:
Name: Whole Boiled Potatoes with Cheese and Chili Sauce
In a large mixing bowl, combine the lemon juice, 1 1/2 teaspoons of
dried chili or the pequin chilies, 1/2 teaspoon of salt and a few
grindings of black pepper. Add the onion rings, turning them about
with a spoon to coat them evenly with the mixture. Cover the bowl
and set aside to marinate at room temperature while you boil the
potatoes.
Drop the potatoes into a large pot of lightly salted boiling water
(enough to cover them completely), and boil the potatoes briskly
until they are tender but not falling apart. Meanwhile make the
sauce by combining the cheese, cream, turmeric, chopped fresh chili,
1/2 teaspoon salt, and a few grindings of pepper in the jar of a
blender. Blend at high speed for 30 seconds, or until smooth and
creamy. (To make the sauce by hand, beat the ingredients together
until they are well combined.) In a heavy 10 inch skillet, heat the
olive oil over moderate heat. Pour in the cheese and cream sauce,
reduce the heat to low, and cook, stirring constantly, for 5 to 8
minutes, or until the sauce thickens.
To assemble, arrange the potatoes on a heated platter and pour the
sauce over them. Drain the onion rings and strew the rings and fresh
chili strips over the potatoes. Garnish with eggs, black olives and
lettuce.
74 of 108
Source: Time Life Series: Latin American Cooking
MMed by: earl.cravens@salata.com * Origin: Salata * Redondo Beach, CA
* 310-543-0439 V.32bis (1:102/125)
Submitted By MICHELLE BRUCE On 02-04-95
Source from luhu.jp
In a large mixing bowl, combine the lemon juice, 1 1/2 teaspoons of
dried chili or the pequin chilies, 1/2 teaspoon of salt and a few
grindings of black pepper. Add the onion rings, turning them about
with a spoon to coat them evenly with the mixture. Cover the bowl
and set aside to marinate at room temperature while you boil the
potatoes.
Drop the potatoes into a large pot of lightly salted boiling water
(enough to cover them completely), and boil the potatoes briskly
until they are tender but not falling apart. Meanwhile make the
sauce by combining the cheese, cream, turmeric, chopped fresh chili,
1/2 teaspoon salt, and a few grindings of pepper in the jar of a
blender. Blend at high speed for 30 seconds, or until smooth and
creamy. (To make the sauce by hand, beat the ingredients together
until they are well combined.) In a heavy 10 inch skillet, heat the
olive oil over moderate heat. Pour in the cheese and cream sauce,
reduce the heat to low, and cook, stirring constantly, for 5 to 8
minutes, or until the sauce thickens.
To assemble, arrange the potatoes on a heated platter and pour the
sauce over them. Drain the onion rings and strew the rings and fresh
chili strips over the potatoes. Garnish with eggs, black olives and
lettuce.
74 of 108
Source: Time Life Series: Latin American Cooking
MMed by: earl.cravens@salata.com * Origin: Salata * Redondo Beach, CA
* 310-543-0439 V.32bis (1:102/125)
Submitted By MICHELLE BRUCE On 02-04-95
Source from luhu.jp