Causa Makki Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
• Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
• Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
• Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

Steps:

• Preheat the broiler.
• Place the cooked french fries onto a plate. In a small saute pan, combine the Imperial Sauce and crab and bring to a simmer. Pour over the fries and place under the broiler until the sauce starts to bubble and turn golden brown, 30 to 60 seconds. Remove the fries from the broiler and garnish with lemon wedges and parsley.
• Begin by making a bechamel sauce. In a 4-quart saucepan set over low to medium heat, add the butter and melt. Stir in the flour until a paste forms, and then cook for 3 to 4 minutes to achieve a blonde roux. Slowly whisk in the milk to avoid forming any lumps and bring to simmer. Cook for 30 minutes to cook out the flour taste.
• While the bechamel sauce is cooking, in a separate bowl combine the mayonnaise, lemon juice, egg yolks, Worcestershire sauce, dry mustard, cayenne pepper, celery salt, salt and black pepper, and whisk until fully incorporated.
• After the bechamel sauce has simmered for 30 minutes, SLOWLY pour the sauce into the egg mixture while whisking. If the bechamel sauce is added too fast, the eggs mixture will scramble. Allow the sauce to cool, and then refrigerate for at least 8 hours to allow the flavors to blossom.