Peruvian Potatoes in Cheese Sauce

Peruvian Potatoes in Cheese Sauce

Ingredients:

1/4 cup fresh lemon juice
1 1/2 tsp hot pepper flakes (preference
1 tsp salt
Freshly ground black pepper
1 large onion, peeled, sliced thin and separated into rings
8 medium boiling potatoes
1 cup coarsely crumbled queso blanco, or grated fresh mozzarella or Muenster cheese
2/3 cup heavy cream
1 tsp turmeric
2 tsp finely chopped, seeded fresh red or green hot chili (preference)
1/3 cup olive oil
4 hard-boiled eggs, cut in half
8 black olives
Leaf lettuce leaves for garnish

In a large mixing bowl combine the lemon juice, dried chili, 1/2 tsp of salt and a few grindings of black pepper. Add the onion rings, tossing to coat them evenly with the mixture. Set aside.

Boil the potatoes in a large pot of salted water until cooked, but not overcooked.

Combine the cheese, cream, turmeric, chopped fresh chili, 1/2 tsp. salt and a few grindings of black pepper in a blender jar. Blend at high speed until thick and creamy.

Heat the olive oil in a skillet over moderate heat. Pour in the sauce, reduce the heat to low and cook for 5 to 8 minutes, stirring constantly, until sauce is thickened.

To serve, arrange the potatoes on a heated platter and pour sauce over them. Drain the onion rings and arrange them over the potatoes. Decorate edge of the platter with the lettuce, eggs and olives.

Yield 8 servings.

Peruvian Grilled Beef Hearts

Peruvian Grilled Beef Hearts

Ingredients:

1 beef heart, approximately 4 lbs
16 cloves garlic, peeled and crushed
1 Tbsp red or green hot chili peppers, finely chopped
1 Tbsp ground cumin
Salt and freshly ground pepper to taste
1 cup red wine vinegar

Sauce preparation:

1/4 cup dried, hot red pepper
1 Tbsp ground annatto seeds
1 Tbsp vegetable oil
Salt to taste

Trim the heart of fat and sinew and cut into 1-inch cubes. Place the heart pieces in a large bowl and add the garlic, hot peppers, cumin, salt, pepper and vinegar. Add more vinegar if necessary to cover. Marinate refrigerated 24 hours. Drain the heart pieces and reserve both the heart pieces and the marinade.

For the sauce:

Remove and discard the seeds and soak the dried peppers in enough hot water to cover for 30 minutes. Drain the peppers and place in an electric blender along with the annatto seeds, oil and about 3/4 cup of the reserved marinade. Blend until smooth; the sauce should be very thickened.

Thread the heart pieces on skewers and brush with the sauce. Broil over a charcoal fire or under an electric or gas broiler, turning to cook all sides, for about 5 minutes. Serve with additional sauce on the side.

Serves up 8 to 10.