*  Exported from  MasterCook  *
 
                            PAPAS A LA AREQUIPENA
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetables                       Spanish
                 Masterchefs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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)
                         -----POTATO MIXTURE-----
    3       lb           Potatoes, peeled, cooked,
                         -- mashed
    1       ea           Lemon, juice of OR
    1       ea           Lime, juice of
                         -----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:
   ÿÿÿÿÿÿ  
        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:
   ÿÿÿ  
        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
  
 
 
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