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1
HUANCAINA SAUCE: In a medium-sized bowl, combine the cheeses, chili peppers, egg yolks, and lemon juice.
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2
Grind the corn in a blender or food processor.
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3
Blend ground corn into cheese mixture.
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4
Very slowly drizzle in the 3/4 cup olive oil, stirring constantly to keep sauce combined.
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5
Pour 1 tablespoon olive oil into a large skillet and saute onions until translucent.
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6
Stir in turmeric, corn mixture and cream.
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7
Season with salt and pepper to taste.
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Serve warm.
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9
Huancaina Sauce keeps several days refrigerated.
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10
It is excellent on other meats, and on poultry and vegetables as well.
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11
PRESENTATION: In a large heavy skillet melt butter over high heat.
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12
Sear fillets 1 minute on each side.
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13
Lower the heat slightly.
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14
Continue frying, turning fillets once or twice, until meat is done to your satisfaction.
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15
Place each steak on a warm plate, surround with eggs and olives, coat with Huancaina Sauce, and top with bell pepper slices and olives.
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16
Garnish with parsley.
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17
CLARIFIED BUTTER: Makes 1 cup.
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18
Clarified butter is a real boon when you are frying or sauteeing.
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19
The milk solids in unclarified butter, which are removed when butter is clarified, are responsible for the burned, bitter particles that ruin the flavor of very hot butter.
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20
Melt 1/2 pound of butter in a small heavy saucepan over low heat.
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21
Do not stir it or disturb it in any way.
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22
When butter has melted, gently take the pan off the heat.
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23
Skim off any surface foam.
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Let butter sit for 1 to 2 minutes to allow milk solids to settle.
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25
Pour off the clear yellow butter.
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Discard the sediment.
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Clarified butter may be used immediately or cooled, covered, and refrigerated for later use.
