| |
|
What You Need:
(To Serve: 8)
|
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
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.
|
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.
|
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.
|
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.)
|
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.
|
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.
|
|
|
|
|
