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Name: Papas a la Arequipena
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Spanish
Ingredients: 3 Chilies, ancho, dried,; 1 1/4 c Walnuts (5 ounces); mashed; 1/2 lb Cheese, feta, Greek,; 1 Lemon, juice of OR; SAUCE; 1 c Oil, olive; split lengthwise,; boiled tender, thinly; crumbled; Lettuce leaves; leaves, chopped; POTATO MIXTURE; Salt, coarse; seeded, and chopped; Pepper (to taste); 1 c Oil, vegetable; 1/4 c Cilantro (coriander); 3 lb Potatoes, peeled, cooked,; 1 Garlic, clove, peeled; Olives, Calamata (garnish); crumbled; 2 lg Eggs, hard cooked, sliced; sliced through the cob; seeded; 1/3 c Annato seed **; 1 Corn, ear, shucked,; 2 sm Chilies, split lengthwise; 1/2 lb Cheese, feta, Rumanian OR; 1 Lime, juice of

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INGREDIENTS

3 Chilies, ancho, dried,
1 1/4 c Walnuts (5 ounces)
mashed
1/2 lb Cheese, feta, Greek,
1 Lemon, juice of OR
SAUCE
1 c Oil, olive
split lengthwise,
boiled tender, thinly
crumbled
Lettuce leaves
leaves, chopped
POTATO MIXTURE
Salt, coarse
seeded, and chopped
Pepper (to taste)
1 c Oil, vegetable
1/4 c Cilantro (coriander)
3 lb Potatoes, peeled, cooked,
1 Garlic, clove, peeled
Olives, Calamata (garnish)
crumbled
2 lg Eggs, hard cooked, sliced
sliced through the cob
seeded
1/3 c Annato seed **
1 Corn, ear, shucked,
2 sm Chilies, split lengthwise
1/2 lb Cheese, feta, Rumanian OR
1 Lime, juice of
2 ts Salt

Servings

INSTRUCTIONS

** 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. Source: New Yorks 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

NOTES

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Papas a la Arequipena

3  Chilies, ancho, dried, 
1 1/4 c Walnuts (5 ounces) 
  mashed 
1/2 lb Cheese, feta, Greek, 
1  Lemon, juice of OR 
  SAUCE 
1 c Oil, olive 
  split lengthwise, 
  boiled tender, thinly 
  crumbled 
  Lettuce leaves 
  leaves, chopped 
  POTATO MIXTURE 
  Salt, coarse 
  seeded, and chopped 
  Pepper (to taste) 
1 c Oil, vegetable 
1/4 c Cilantro (coriander) 
3 lb Potatoes, peeled, cooked, 
1  Garlic, clove, peeled 
  Olives, Calamata (garnish) 
  crumbled 
2 lg Eggs, hard cooked, sliced 
  sliced through the cob 
  seeded 
1/3 c Annato seed ** 
1  Corn, ear, shucked, 
2 sm Chilies, split lengthwise 
1/2 lb Cheese, feta, Rumanian OR 
1  Lime, juice of 
2 ts Salt

** 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.         Source:  New Yorks 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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition

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Serving Size: 1 Serving (323g)
Recipe Makes: 8 Servings

Calories: 494
Calories from Fat: 494 (100%)

Amt Per Serving		% DV

	Total Fat 55.1g	73 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 39.9g
	Polyunsanturated Fat 7.7g
Cholesterol 0mg		0 %
Sodium 25.7mg		1 %
Potassium 60.7mg		2 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1.3g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 494

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