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What You Need:
(To Serve: 8)
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3 pounds baking potatoes, peeled and quartered
THE SAUCE
½ cup finely chopped onions
½ cup fresh lemon juice
1 teaspoon finely chopped, seeded fresh hot chili
1 tablespoon salt
1/8 teaspoon freshly ground black pepper
A pinch of Cayenne pepper
1 cup olive oil
THE GARNISH
1 pound sweet potatoes, peeled, cut in half lengthwise and then crosswise into ¼-inch slices
1 pound fresh yuca, peeled, sliced crosswise and cut into small wedges
4 ears of fresh corn, shucked and cut into 4 rounds each
8 raw jumbo shrimp in their shells
4 hard-cooked eggs, cut lengthwise into halves
16 pitted black olives
½ pound queso blanco, fresh mozzarella or Munster cheese, sliced ½ inch thick and cut into triangles about 2 inches long and 1 inch wide
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 250°. Drop the potatoes into a large pot of lightly salted boiling water (enough to cover them) and boil them briskly until they are tender.
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2. Meanwhile, make the sauce by combining the onions, lemon juice, fresh chili, salt, black pepper, Cayenne pepper and oil, and beat them together with a whisk or fork. Drain the potatoes and mash to a smooth puree with a fork, potato masher or electric mixer.
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3. Beat in the sauce, a tablespoon at a time, and taste for seasoning. Mound the potatoes in the center of a large heatproof platter and cover the platter loosely with foil. Keep the potatoes warm in the preheated oven.
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4. Into each of two 3. to 4-quart saucepans pour about 2 quarts of water. Bring to a boil and drop in the sweet potatoes and yuca. Boil briskly, uncovered, for 20 minutes, or until the vegetables are tender.
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5. Then remove them from their pans with a slotted spoon and arrange them around the mashed potatoes. Cover the platter again and return it to the oven.
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6. In a heavy 3-quart saucepan, bring 4 cups of water to a boil over high heat. Drop in the shrimp and cook them, uncovered, for 5 to 8 minutes, or until they are firm and pink.
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7. Drain them and peel off their shells. If desired, devein them by making a shallow incision down their backs with a small knife and lifting out the black or white intestinal vein.
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8. While the shrimp cook, bring 2 quarts of water to a boil over high heat in a 4-quart saucepan. Drop in the corn and boil, uncovered, for 5 to 10 minutes, until the corn is tender. Drain in a colander.
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9. Remove the platter from the oven and place the corn on it. Alternate the shrimp and cheese triangles in a circular design on top of the potatoes. Add the olives and eggs to the arrangement, and serve at once.
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