-=> Quoting Shawn Highfield to Jim Weller <=-

 JW> only total whack jobs order pineapple as a pizza topping.

 SH> My wife is one of those whack jobs

They seem to be a sizable minority here so I'm going to be more
diplomatic in future!

 SH> we just get two pizza's one proper pizza and one mess of a
 SH> pizza with fruit on it.

When our office (9 people with nixed tastes) have a pizza Friday we
always order four: one with pineapple, one vegetarian, and two good
ones. [g]

I find vegetarian pizza and the Meat Lovers Special both to be
unbalanced. Since most places will add an extra topping for a small
premium I sometimes order the vegetarian pizza with bacon, which
draws looks.

Tastes do vary: I dislike overly cheesy offerings but my now grown
up granddaughter would order, as a child: "three toppings please:
bacon, extra cheese, more bacon". She still does.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Causa (Peruvian Cold Mashed Potato Tuna Chicken Casserole)
Categories: Latin amer, Casseroles, Tuna, Chicken, Crab
  Servings: 8

  4 1/4 lb Russet or Yukon Gold
           potatoes 
           Frozen aji amarillo peppers
           or a jar of aji amarillo
           paste 
    2/3 c  vegetable or corn oil
      4 TB fresh lime juice 
      2 x  5 oz cans tuna in olive oil,
           drained or 
     10 oz shredded roast chicken meat
    1/3 c  white onion, finely minced 
    1/2 c  mayonnaise 
           Garnishes
           Diced poached shrimp, 
           sliced avocado, 
           pitted black olives, 
           minced fresh herbs (such as
           chives), 
           diced or thinly sliced
           seeded tomatoes

Boil the potatoes until you can slide a fork easily through them.
Let cool just slightly, then scoop out the flesh and, using a ricer
or food mill, mash the potatoes into a large heatproof mixing bowl.

Meanwhile, if using frozen aji amarillo peppers, in a medium
saucepan, bring water to a boil. Add frozen peppers, remove from
heat, and let steep 5 minutes. Stem and seed peppers (wear gloves if
possible, as peppers are spicy), then blend the flesh without any
additional liquid until a smooth and even paste forms. (Extra aji
amarillo paste can be stored in the refrigerator with a layer of oil
poured on top for up to 2 weeks).

Add 3 tablespoons homemade or store-bought aji amarillo paste to
potatoes, along with the oil, and 4 tablespoons lime juice. Season
with salt. Fold together until evenly incorporated, then taste. Add
1 tablespoon more lime juice, if desired. Press plastic directly
against the surface of the mashed potatoes and refrigerate until
chilled.

In a medium mixing bowl, stir together tuna (or chicken), onion, and
mayonnaise until evenly mixed. Season with salt. Keep chilled.

When ready to assemble, lay down an even roughly 1-inch layer of
mashed potatoes in the bottom of a 2-quart casserole dish;
alternatively, you can build the causa on individual serving plates
using a ring mold to help form it into a neat cylinder.

Next add a roughly 1-inch thick layer of the tuna or chicken salad.
If adding other ingredients like diced, poached shrimp or diced
avocado, layer them in either above or below the tuna or chicken
salad.

Top with a final layer of the mashed potatoes. You can garnish the
top of your causa with whatever you want, including pieces of black
olive, sliced or diced tomato, fresh minced herbs, sliced or diced
avocado, pieces of shrimp, et cetera.

Keep chilled until ready to serve. The causa in the casserole can be
refrigerated overnight.

Daniel Gritzer  

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

Jim
                                                                 
... There's nothing more frequent than an occasional drink. - O. Wilde

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