Yield: 6 servings
|1 small||Package cream cheese (3 oz)|
|3 eaches||Hard-boiled egg yolks|
|¼ teaspoon||Freshly ground black pepper|
|2 teaspoons||Aji chile; dried, & crushed, or New Mexican|
|¼ cup||Olive oil|
|¾ cup||Heavy cream|
|1 tablespoon||Fresh lemon juice|
|¼ cup||Finely chopped onion|
|18 eaches||Ripe olives; halved|
|3 eaches||Hard-boiled eggs; quartered|
|6 tablespoons||Italian parsley; minced|
Beat the cream cheese until it is smooth. Press the egg yolks through a sieve into the cream cheese, and add the salt, black pepper, dried chile, and beat into the cheese.
Add the olive oil, a few drops at a time, beating the oil in thoroughly. Add the cream, lemon juice, and the onion and mix in.
Pour this mixture into a small saucepan and heat slowly, stirring constantly, and do not allow the mixture to boil. Keep the cheese mixture warm while the steaks are broiling.
Broil the steaks and place them on a heated platter. Top each steak with some of the warm cheese mixture and garnish with the olives, hard boiled eggs, and parsley.
Authors' heat scale: Medium
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-17-95