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Whole Boiled Potatoes With Cheese And Chili Sauce
(Papas A La Huancaina)
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Before using hot chilies, please read "How to Handle Hot Chilies" article.
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| What You Need: |
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¼ cup fresh lemon juice
1½ teaspoons crumbled, seeded, dried hontaka chili, or 3 pequin chilies, crumbled
1 teaspoon salt
Freshly ground black pepper
1 large onion, peeled, thinly sliced, and separated into rings
8 medium boiling potatoes, peeled
1 cup coarsely crumbled queso blanco, or substitute 1 cup coarsely grated fresh mozzarella or Munster cheese
2/3 cup heavy cream
1 teaspoon turmeric
2 teaspoons finely chopped, seeded fresh red or green hot chili
1/3 cup olive oil
1 fresh red or green hot chili, stemmed, seeded and cut lengthwise into 1/8-inch strips
4 hard-cooked eggs, cut lengthwise into halves
8 black olives
Lettuce leaves
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| How To Cook: |
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1. In a large mixing bowl, combine the lemon juice, 1½ teaspoons of dried chili or the pequin chilies, ½ teaspoon of salt and a few grindings of black pepper.
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2. 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.
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3. 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.
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4. Meanwhile make the sauce by combining the cheese, cream, turmeric, chopped fresh chili, ½ 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.)
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5. 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.
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6. 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.
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