15-ounces purple corn*
Peels from 4 large cooking apples (about 2 pounds)
Peel from 1 large pineapple
Juice of 1 lemon
3 whole cinnamon sticks
4 whole cloves

1/2-3/4 cups sugar
4 key limes, juiced

Optional garnishes:
Cubed apple
Cubed pineapple

In a large heavy saucepan, combine corn, apple and pineapple peels, lemon juice, cinnamon, and cloves with 3 litres of water. Bring to a steady simmer and boil for 1 hour.

Allow to cool and strain. Discard solids. Refrigerate until well chilled.  Just before serving, blend in sugar and lime juice to taste. Serve with cubed apple or pineapple.

250 g (about 1 cup or 9 ounces) quinoa, well rinsed in several changes of water until it runs clear
4 cups chicken broth
2 tablespoons unsalted butter
1 medium white onion, diced (about 1 cup)
3 garlic cloves, minced
2 ounces smoked bacon, cubed
5 ounces (about 2 cups) sliced mushrooms (shitake, crimini, or a combination)
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup parmesean cheese, grated
1 pinch grated nutmeg
Sea salt and ground white pepper

In a large heavy pot, bring chicken broth to a boil over medium high heat. Add the quinoa and return to a fast simmer until tender, about 12 minutes. Set aside to cool.*

While the quinoa cooks, melt the butter over medium heat, in large heavy skilled. Add the bacon, onions, and garlic. Stirring frequently, sauté until the onions begin to soften but do not brown, about 5 minutes. Add the mushrooms and sauté until they are tender and most of the liquid has evaporated. Add the heavy cream, wine, saffron and bring to a simmer.

Set the heavy pot with drained quinoa over medium heat. Add the mushroom mixture to the quinoa and stir until well blended. Stir over medium heat until the quinotto thickens or reaches the desired consistency. Remove from heat and stir in the parmesean and parsley. Serve immediately.

Yields 4 large or 6 side dish servings.

*The original recipe recommends draining the quinoa. I prefer a looser risotto so I let the quinoa cool in the broth and combined it with

Covering an expanse form the Mexican frontier to Patagonia, the book cuts through the wood and smoke to present a regional grilling menus, making distinctions between countries and food cultures so you understand the similarities and differences between an Argentinian Asado, Nicaraguan Ranch Roast, and Brazilian Rodizio. A cooking teacher both at NYU and the Culinary Academy at the Biltmore Hotel in Coral Gables, Castro explains not just the hows but the whys.  While I can’t wait to try the bacon wrapped scallops, suflé de yuca, or lomo al trapo, it was the quinoa salad from the Peruvian Grill section that first caught my eye – nutty quinoa with a slight snap tossed with corn, green onions and tomatoes then lightly dressed with lime juice and olive oil. I have no plans to host my own cookout this year, but I always try to be a good guest and this one stood out as a make-ahead, take-along recipe – not that it made it to a friend’s house. With the temperatures boiling, it’s been my go to cold lunch all week. Most importanly, it allowed me to hit up the farm stands and load up on the summer produce I love knowing exactly what I was going to make of it all. Grilled Corn and Quinoa Salad
Reprinted with permission from Latin Grilling: Recipes to Share, from Argentine Asado to Yucatecan Barbecue and More by Lourdes Castro. Published by Ten Speed Press, a division of Random House, Inc., 2011.

To make the salad, I swapped the white quinoa for Inca red though both work well. Some say that that red has a nuttier, eathier flavor though I admit I was most attracted to the color and contrast with the yellow corn and green onions. Many of the recipes in this book include directions for outdoor grilling and indoor roasting. This time, I prepared the corn in the oven so followed those direction but have listed both below.

5 ears corn, husks on but silks removed
4 green onions, roots and tops trimmed
2 cups quinoa, well rinsed 31/4 cups water
Salt
4 plum tomatoes, cored, seeded, and diced
1 cup lightly packed cilantro leaves and tender stems, chopped
Juice of 3 limes (about 1/4 cup)
2 tablespoons olive oil
Black pepper

SOAK THE CORN Place the corn in a large stockpot, or other container large enough to hold all the ears, and fill it with water. If you do not have a sufficiently large container, use your kitchen sink. Allow the corn to soak for 20 minutes. Remove from the water, shake, and tightly squeeze the husks against the kernels of corn to get rid of any excess water.

GRILL THE CORN Heat your grill to high (550F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450F) and continuing. (Or see Cooking Notes, right, for instructions on roasting the corn in an oven.) Place the corn on the grill rack, close the lid, and grill for 5 minutes. Turn the corn over and grill for another 5 minutes with the lid closed. Remove from the grill and let rest for 5 more minutes.

PULL BACK THE HUSKS AND CHAR THE CORN Take the grilled ears of corn and pull back the husks, exposing the kernels. Do not remove the husks. If possible, tie the husks back. Increase the grill temperature to high (550F). Place a sheet of aluminum foil on one side of the hot grill. Place the pulled-back husks over the foil, allowing the exposed kernels to sit on the grill grates. (This is done so the husks don’t burn before the corn can char.) Close the grill lid and allow the kernels to char for about 5 minutes per side, or until they become dark and golden brown on all sides. At this point, add the green onions to the grill and char on all sides, about 8 minutes total. Remove the corn and green onions from the grill and set aside.

PREPARE THE QUINOA Put the quinoa, water, and 1 teaspoon salt in a saucepan. Bring to a boil, cover, and lower to a simmer. Cook for 15 minutes. Uncover and check if the quinoa is ready by tilting the pan to the side to make sure all the water has been absorbed. If not, continue cooking for a few minutes more. Transfer the cooked quinoa to a large bowl and allow to cool at room temperature.

TOSS AND DRESS THE SALAD AND SERVE Cut the corn kernels off the cobs, slice the grilled green onions, and add both to the quinoa. Toss in the tomatoes and cilantro and mix well. Drizzle the lime juice and olive oil over the salad and season with salt and pepper to taste. Toss well before serving.

Cooking Notes and Techniques:
Cooking quinoa Quinoa should always be rinsed well under cold running water before it’s cooked; otherwise it will have a rather bitter taste. Package instructions for preparing quinoa state that you should use 2 cups of liquid to 1 cup of quinoa. I find this ratio results in a soggy texture that does not work well in a grain salad. Therefore, this recipe uses a proportion of approximately 11/2 cups of liquid to 1 cup of grain in order to end up with a grain that will stay intact when tossed with the vinaigrette and vegetables.

Roasting the corn in the oven This recipe can easily be made in the oven using corn kernels that have been removed from the cob, or 3 cups of frozen corn that has been thawed. Preheat your oven to 400F. Roast the corn in a single layer on a baking sheet for 20 minutes, then allow to rest outside the oven for another 5 minutes. If you like, the green onions can just be left raw or can be roasted with the corn.

ADVANCE PREPARATION This recipe can be made a day in advance and kept in an airtight container in the refrigerator. Bring to room temperature before serving.

Rather than folded into a log, jelly-roll style, the potatoes and fillings are layered into individual molds.  A little awkward at first, by the time I had 2 or 3 down, I learned to measure out the same amount of filling to even the layers, was careful not to pack down the chicken so it’s absorbed into the potato and was using a spoon dipped in a canola oil to smooth out the layers without adding any pressure.

Unmolded, I had a neat cross section of the seasoned potatoes with herbed chicken and bright green avocado. Though it seemed like a lot of steps, the potatoes and chicken could be prepared beforehand then chilled so the only heat comes from the ají amarillo, more sun than fire. A little more involved than the usual summer salad but worth the effort when you can but don’t necessarily want to stay out of the kitchen.

Causa de Betarraga Rellena de Pollo y Palta/Beet Causa filled with Chicken and Avocado
Adapted from Yanuq. The potato-beet mixture can be made ahead and will be easier to work with when its had time to chill. The chicken can also be poached and prepared ahead of time (directions below).

Instead of individual servings, the causa can also be layered into a larger mold or springform pan. If you’re using a mold, it should be layered with lightly oiled plastic wrap and unmolded just before serving.

2 lbs. gold potatoes
1 medium beet

1/4 cup vegetable oil
1/4 cup lime juice
1-2 tablespoons ají amarillo paste
1 teaspoon coarse salt
1/2 teaspoon ground white pepper

1 whole chicken breast, cooked and shredded (see below)
1/4 cup mayonnaise
2 tablespoons parsley, chopped
2 tablespoons culantro, chopped (cilantro can be substituted)

2 avocados, sliced
2 eggs, hard boiled, peeled and sliced
Lime juice to taste
Mayonnaise, optional

Additional slices of eggs, avocado, olives to serve.
Parsely, finely chopped to garnish

Special equipment: a 2 1/2-inch round biscuit or cookie cutter (without handle; at least 2 inches high)

Lightly score each potato around its circumference. Place potatoes in a large, heavy pot with enough cold water to cover and a 2 heaping tablespoons of salt. Bring to a boil then adjust heat to maintain a steady simmer. Cook until tender, about 20-30 minutes depending on the size.*

In a medium saucepan, add beet with enough water to cover. Bring to a simmer and cook until tender, about 30-45 minutes. When cool enough to handle, peel skin. Roughly chop beets and add to a food processor or blender, process to a smooth puree (if needed add cooking water). Set aside.

Drain the potatoes. When cool enough to handle but still warm, peel the potatoes by pulling off the skins (scoring beforehand makes this easier). Pass through a ricer or food mill into a large mixing bowl. Add the vegetable oil, lime juice, ají amarillo paste, salt and pepper and mix until well blended.  Add the beet puree a little at a time until you reach the desired color without watering it down, about 1/4 cup. Chill until ready to use.

To make the filling, combine shredded chicken, mayonnaise, parsley, and culantro. Season with salt and pepper to taste. Slice the avocados and sprinkle with lime juice.

Set the biscuit cutter over the serving dish. Add two tablespoons of the potato-beet mixture and pat down to form an even layer. Top with avocado slices, egg slices and mayonnaise (optional). Add a second layer of the potato-beet mixture. Add a layer of shredded chicken. Top with a final layer of the potato-beet mixture. Smooth the top with the back of a spoon or offset spatula. Gently lift the cutter up and away. Repeat with remaining causa mixture and filling.

Serve with hard boiled egg slices, avocado, and olives.

Makes 8 individual causas or 1 large causa using an 8″ springform pan.

*To test, pierce the potatoes with a sharp knife. An undercooked potato can be pulled from the water with the knife but a cooked potato will drop off and remain submerged.

Cooked Chicken Breast

1 whole chicken breast
Salt to taste
1 large garlic clove
1/4 cup white onion, roughly chopped
2 sprigs cilantro
2 sprigs fresh mint
2 cups water

Put the chicken, salt, garlic, onion, cilantro, mint and water in a large saucepan.  Bring to a simmer then lower heat and cook until cooked through – about 20 minutes.  Allow the chicken to cool off in the broth.  When cool enough to handle, drain the chicken and shred into pieces.  Set aside chicken and reserve broth.

Less easy to let go of is the overwhelming feeling that every action I engage in between December 26-January 1 forecasts the year to come.  I spent hours organizing my house not wanting to start the New Year with an unmade bed, unswept floor, or cluttered closet.  I spent so long deciding what to wear to a low-key party with friends, that I almost missed the countdown altogether.  Anxious about starting the year shoeless, I challenged my host’s shoes-at-the-door policy to no avail.  Then, after a great night (albeit in socks), I slipped backwards on some ice coming home.  Falling squarely on my Cuban passport, I pulled myself up for the first time in 2011 and decided not read too much into things.  A convenient resolution when the signs aren’t going your way.

With my annual New Year’s OCD somewhat in check, I went ahead with my plan to spend the day in the kitchen.  After years of forcing down lentils for luck (Spain, Cuba, Chile) every January 1st, I was looking for another dish to celebrate with and invited some friends over for dinner.  Really it was an excuse to try the turrón mousse recipe I’d found in Jose Pizarro’s Seasonal Spanish Food a couple of months ago.  I loved the idea of taking turrón, so closely associated with the sweetest and saddest time of the closing year, whipping them together with airy egg whites and little sherry, then serving them in a new way, taking a little of the past with me to the future.  Of course, in Mexico, I might make a list of unhappy events from the previous year then throw it in the fire before midnight but I worked too hard on 2010, good and bad, to let it go up in smoke.

Mousse de Turrón/Turrón Mousse
Adapted from Seasonal Spanish Food by José Pizarro.  Because the golden raisins (I prefer calling them sultanas) are left to marinate in sherry the night before, it literally took two years to make.  The original recipe called for just two egg whites but I increased it by one and added a little sugar to get more volume.

24 golden raisins
4 tablespoons sweet sherry
2 large egg yolks

3 large egg whites, at room temperature
2 tablespoons superfine sugar
1/8 teaspoon cream of tarter
Pinch of salt
2 tablespoons heavy cream
5 oz. soft turrón blando, suprema at least 60% almonds

Combine the raisins and sherry in a small bowl and marinate overnight.  Drain the fruit on the following day, reserving the sherry.

In a food processor, combine the turrón, egg yolks, heavy cream and sherry.  Pulse until well blended and smooth.  Pour out into a medium mixing bowl.

In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy.  Add the cream of tarter and pinch of salt and continue to beat on medium speed until they hold soft peaks. Gradually add the remaining 2 tablespoon of sugar and continue to beat until they hold stiff peaks.

Blend a fourth of the egg whites into the turrón mixture to lighten it.  Gently fold in the remaining egg whites until well combined, working quickly so the whites do not deflate.

Place 4 marinated raisins among four glasses or serving bowls.  Divide the mousse between the glasses and chill at least 6 hours.  Top with raisins or caramelized almonds and serve.

Caramelized Almonds (Optional)
The water evaporates quickly leaving behind a coating of sugar.  It’s important to keep stirring until the sugar melts and caramelizes.

7 oz. blanched whole almonds
1/2 cup superfine sugar
1/4 cup water

Heat a large pan over medium to low heat.  Add the ingredients and stir them constantly.  The water will evaporate and the sugar will melt and caramelize, about 15-20 minutes.

Yuca Frita con Salsa a la Huancaína
Adapted and translated from Yanuq.

1 or 2 yucas, peeled, rinsed, and cut into chunks
(fresh or frozen) Canola oil for frying
Salt

2/3 cups of milk
3-5 aji amarillo, jarred in brine, drained, seeded, and chopped
1 tablespoon vegetable oil
1 garlic clove, minced
1 small yellow onion, chopped
5-6 ounces of queso fresco (feta or ricotta)
Salt to taste

Place yuca in a large heavy pot with enough cold water to cover by two inches. Add about 2 tablespoons of salt and bring to a boil over medium-high heat.  Adjust heat to maintain a gentle simmer and cook the yuca until it’s tender but not too soft, about 15-20 minutes, and drain well.  When cool enough to handle, cut into 3-inch pieces and set aside.

Add the oil to a large heavy skillet, about 2-3″ deep. Heat over medium-high heat to 365 degrees. Working in batches, carefully add yuca to oil. Gently turn until brown on all sides, about 3-4 minutes. Remove and drain on paper towels or re-purposed grocery paper bags. Sprinkle with sea salt.

Using a food processor or blender, puree the milk and peppers until smooth.  Heat olive oil over medium heat and sauté onions until transluscent, about 3 minutes. Add garlic and continue to cook and additional minute. Add the onions and cheese to the blender and puree until smooth. Add additional olive oil until creamy.

Serve fries hot and dip away.

Nothing takes the fear out of making a soufflé like making three in a row.  I found a recipe for one combined with amaranth that I couldn’t wait to try.  My training for this year’s New York City marathon is nearing the 20-mile mark so I’ve been cooking up batches of  amaranth to have on hand for cereal topped with honey and fruit.  While adding eggs and cheese may not be the best way to enjoy my vitamin high grain, it sounded wonderful and I’d been so good.

I used the last of the Roncal for the base and whipped up the egg whites to beak-of the-bird perfection.  I set it in the oven and congratulated myself on having an early night before a long run.  Then I realized that my whites may have been perfect but I’d forgotten to fold them before putting it the mold into the oven.  The egg yolks and cheese base just sat there, unsure of what to do next.  It was too late for my soufflé but I had some cooked amaranth left and just enough Gruyere to make another one.  My early night gone, I rushed.  Folding in my next batch of less than perfect egg whites, it still puffed up as hoped and I finally had my (now late) dinner.  Loving the way the tiny grains disappeared into the eggs like polenta, I was excited to try it again with quinoa.

Originally cultivated in the Andes approximately 5,000 years ago, quinoa is actually a seed in grains’ clothing.  A staple crop for the Incas, their rulers ceremoniously planted the first row with golden implements at the start of each growing season.  Packed with protein, fiber and amino acids, it’s a nearly complete food.  Quinoa can be buff or black but I thought red, sometimes sold as “Inca Red”, would be a nice contrast.  With all the time in the world and some unexpected practice, I wasn’t as apprehensive.  I’m not sure if noise really brings down a soufflé but I can attest that this one survived a double-Yorkie barking attack.  While not creamy like the amaranth, it retained just enough snap from the quinoa to keep it interesting.  Third time is the charm.

Soufflé de Quinoa/Quinoa Soufflé
Barely adapted from Maria Baez Kijac’s The South American Table.  Quinoa should be thoroughly rinsed in cold water, 2-3 times, to remove any trace of bitterness caused by saponin, a naturally occurring insecticide coating the grain.  The original recipe called for one cup of cooked amaranth which can be easily substituted for the quinoa.  Click here for a great article on beating egg whites and fearless souffle making.

2 tablespoons bread crumbs
2 tablespoons unsalted butter
2 tablespoons unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
Pinch of freshly grated nutmeg
1 cup hot milk
4 large eggs, separated
4 ounces Gouda, Gruyere, or Roncal cheese, finely shredded
2 cups cooked quinoa, red, buff, or black

Preheat the oven to 400°F.  Generously butter a 6-8 cup ceramic mold with butter and sprinkle it with bread crumbs.  Make sure that the bottom and sides are completely covered and shake out the excess.

To make the roux, melt the butter over medium heat in a small saucepan.  Beat in the flour with a wooden spoon and cook until foamy but not browned, about 2 minutes.  Off heat, add the hot milk, whisking constantly to incorporate.  Return to a boil over medium heat and cook until just thickened, about one minute and remove from heat.  Immediately add the seasonings.  Beat in the egg yolks one at a time.  Stir in the cheese until melted and add the cooked quinoa.  Empty into a large mixing bowl and set aside.

In a separate bowl or using a stand mixer, whip the egg whites to until foamy.  Add a pinch of salt and 1/8 teaspoon of cream of tartar.  Gradually increase speed to form stiff peaks.

Stir 1/4 of the beaten egg whites into the quinoa mixture to lighten it.  Gently fold in the rest of the egg whites.  Pour the mixture into the prepared mold.  Place in the oven and immediately lower temperature of 375°F.  Bake until puffed and golden, about 30-35 minutes.  Leave in the oven an additional 5 minutes.  Serve immediately.

I’ve had one recurring thought since I tasted my first chirimoya a few months ago – there are parts of this world where flan grows on trees.  Flan on trees.  I’ve been pining for chirimoyas, also known as custard apples, ever since.  In response to my previous post where I used them to fill pavlovas, my aunt described an alternative recipe that’s popular in Peru.  The chirimoyas are folded into manjarblanco  that’s been lightened with whipped cream and chilled, like dulce de leche pots de crème.  I went back for more to but it’s been weeks since I’ve seen them.  Then suddenly, there they were, looking proud but out of place at the Park Slope Food Coop.  I scooped up a pretty heart shaped one and let it ripen on my counter like an avocado.  After the whirl of Easter weekend had passed, I finally got down to using them.  It was as simple as it seemed and the fresh fruit provided the right balance to the manjarblanco.  I don’t know when I’m going to find them again but I’ll always look.  From the moment the last scoop was served, I started to miss them.

Manjarblanco de Chirimoya
1 large chirimoya (about 1 lb), peeled and chopped into 1/2″ chunks
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 1/3 cup (350 grams/14 ounces)  manjar blanco (also known as dulce de leche, arequipe, cajeta)
Ground cinnamon

In a large bowl, beat the heavy cream on medium speed until soft peaks just form.  Add manjarblanco and continue to beat on medium high until firm peaks form.  Fold in the vanilla extract and chopped chirimoya.  Pour into individual ramekins and chill for at least two hours.  Sprinkle with ground cinnamon and serve.

Makes 4-6 servings.

I’d been looking for a way to use chirimoyas since I came across them a few months ago in a nearby market.  Originally found in the Andean region between Peru and Ecuador, they’re also cultivated in small pockets throughout Chile, California, Spain, New Zealand, Australia, and Israel.  Heart-shaped and scaly, they could be a dragon’s paw and are almost as rare in my Brooklyn neighborhood, so I was excited when I found them.  Also known as custard apples, they’re like everything and like nothing else.  The fruit can be likened to strawberry, banana, pineapple, papaya, avocados, mango, ripe pears, and commercial bubble gum while Mark Twain described it more simply as “deliciousness itself.”

Not sure where to start, I found a Peruvian recipe for a meringue cake using chirimoyas.  I was worried that the combination of sugary meringue, manjarblanco (also known as dulce de leche) and sweetened cream would be too much.  I decided to shape the layers of meringue into smaller pavlovas to make individual desserts.  Believed to have originated in New Zealand and named after the Russian ballerina Anna Pavlova, it was a fitting choice.  After the whipping and whirring of the meringue, the crisp exterior of the meringues gave way to a mashmallowy center that mixed well with the manjarblanco.  Meanwhile, the chopped chirimoya balanced out the sweetness like a dancer who spins and flies then lands perfectly on point as though it couldn’t have ended any other way.  It was too much but just enough.

Merengues con Chirimoya/Pavlovas with Cherimoya
Adapted and translated from Yanuq from their recipe for merengado de chirimoya.  Though there are several steps, the pavlovas can be made well in advance and assembled just before serving.  Why the grated chocolate didn’t drive it all over the edge, however, I can’t explain.  I just know it worked.

1 whole chirimoya, peeled and diced (about 1 lb.)

4 egg whites, room temperature
Pinch of salt
1 1/2 cups of sugar
1 teaspoon baking powder
1/2 tablespoon potato starch

1/2 cup manjarblanco (or dulce de leche, arequipe, cajeta)

1 cup of heavy whipping cream
1/4 cup powdered sugar

Grated bittersweet chocolate (optional)

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.  Using a small bottle or cup, trace 6 circles on the parchment paper, about 3″ each.  Turn paper face down on the baking sheet and set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt on medium-high until frothy.  Combine the sugar, baking powder, and potato starch.  Gradually add the sugar mixture and continue to beat until it forms stiff peaks.

Fill a pastry bag fitted with a star tip with the meringue.  Pipe a disc of meringue to fill each circle on the prepared sheet then an a additional layer along outer circle to form a border.

Place the meringues in the preheated oven and immediately lower heat to 190 degrees.  Bake for two hours occasionally rotating pans.  Remove from oven and cool on a rack.

While the meringues cool, beat the heavy cream until slightly thickened. Gradually add the powdered sugar and continue to beat until soft peaks form.

To serve, place one meringue on dessert plate.  Add about one tablespoon of manjarblanco to the center of each meringue and top with a round tablespoon of chopped chirimoya and cover with whipped cream.  If using, garnish with grated chocolate.

I’ve been wanting to try this second causa recipe, stuffed with chicken for awhile.  I was finally got my hands on bottled ají amarillo, the Peruvian peppers that are key to so many recipes but are difficult to find in New York.  Though usually served cold, roast chicken wrapped in yellow potatoes then slathered with cheese and lightly browned, seemed like the perfect early fall comfort food.  I’m always a little skeptical that it’s going to work, but the pureed potatoes combined with oil and peppers become a perfect kind of molding clay so the only difficult part is stopping yourself from playing with it incessantly so it has time to chill.

Causa Calienta
This recipe is translated from Spanish and adapted from Yanuq.  A popular luncheon dish, I cut down the amounts by half and still had more than enough for a light lunch or dinner.  For the complete original recipe, click here.

Causa:
2 lbs yukon gold potatoes
1/4 cup of ají amarillo*
1/4 cup + 2 tablespoons vegetable oil
1/8 cup of lime juice
Salt
Freshly ground pepper

Filling:
2 skinless chicken breasts,  cooked and shredded
Mayonnaise
1 cup tomatoes, chopped
Cilantro, finely chopped
Sal
Freshly ground pepper

Covering:
1/2 cup mayonnaise
1/4 cup Parmesan cheese, grated

Optional:
Hard boiled eggs, peeled and sliced in rounds
Lettuce
Tomato

*Though I still haven’t been able to find fresh ajis, the whole bottled peppers and paste are sold in many Latin American grocery stores.

Place potatoes in a medium pot. Cover with salted water and simmer over medium-high heat until tender, about 25-30 minutes.

When potatoes cool enough to handle, peel and force through ricer or food mill while still warm into a large mixing bowl.  Add oil, ají, lime juice, salt and pepper and blend until smooth.  Line a greased ceramic mold or glass dish with plastic wrap long enough to hang over the sides.  Using a rubber spatula, add one layer of the potato mixture on bottom and sides.  Leave aside a small amount of potato mixture to cover. Set aside.

In a separate bowl, combine chicken, mayonnaise, salt and pepper to taste.  Add chicken to prepared mold with potatoes.  Add layer of tomatoes and top with cilantro.  Cover with remaining potato mixture forming compact layer.  Cover with plastic wrap and refrigerate till firm, about two hours.

Preheat broiler.  In a separate bowl, combine mayonnaise and Parmesan cheese.  Unmold the causa onto a baking sheet and cover with mayonnaise dressing.  Place under broiler until golden as close as possible to the heat source so that the top browns but does not heat through.

Garnish with tomatoes, hard boiled eggs, and chopped cilantro to taste.

Serves 4-6.

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