I've previously prepared two causa dishes: octopus and salmon. I recently stumbled across some smoked pheasant and thought it might be good in a causa dish.
The smoked pheasant was pretty stiff
and had quite a strong smoked flavor.
I cut off what meat I could (from an approximate two pound bird) and cut it into small chunks. I put all of it, probably more than a pounds worth, into a bowl with 1/2 cup of chopped celery, 1/2 cup of chopped red onion and 3/4 cup of mayonnaise, mixed it up and put it in the refrigerator. It had a marvelous, strong, smoky flavor.
I set aside three cups of red mashed potatoes, 1/4 cup of key lime juice, 1/2 cup of canola oil and a little less than 1/4 cup of hot red pepper paste made by La Fuji Mama (see
http://www.lafujimama.com/2009/05/tantalize-your-tastebuds-with-homemade.html). The yellow Peruvian aji peppers are too hard to find, so I figured a little heat could be found elsewhere. The red peppers added some heat and also a red color to the mashed potatoes.
From past experience, I did a better job of smashing down the initial potato layer in the ring mold, and then the same with the middle pheasant/mayonnaise mixture and final potato layer. I let them sit overnight in the refrigerator. The next day, I garnished the top with avocado and egg.
I really liked the strong smoky pheasant flavor in the middle. I liked the spicy potato layer, but I think next time I make causa I will do it with either no or reduced chili in the potatoes. Having done them before, the causa was also much easier and quicker to make.
The smoked pheasant was pretty stiff
and had quite a strong smoked flavor.
I cut off what meat I could (from an approximate two pound bird) and cut it into small chunks. I put all of it, probably more than a pounds worth, into a bowl with 1/2 cup of chopped celery, 1/2 cup of chopped red onion and 3/4 cup of mayonnaise, mixed it up and put it in the refrigerator. It had a marvelous, strong, smoky flavor.
I set aside three cups of red mashed potatoes, 1/4 cup of key lime juice, 1/2 cup of canola oil and a little less than 1/4 cup of hot red pepper paste made by La Fuji Mama (see http://www.lafujimama.com/2009/05/tantalize-your-tastebuds-with-homemade.html). The yellow Peruvian aji peppers are too hard to find, so I figured a little heat could be found elsewhere. The red peppers added some heat and also a red color to the mashed potatoes.
From past experience, I did a better job of smashing down the initial potato layer in the ring mold, and then the same with the middle pheasant/mayonnaise mixture and final potato layer. I let them sit overnight in the refrigerator. The next day, I garnished the top with avocado and egg.
I really liked the strong smoky pheasant flavor in the middle. I liked the spicy potato layer, but I think next time I make causa I will do it with either no or reduced chili in the potatoes. Having done them before, the causa was also much easier and quicker to make.
Did you notice I polished the last bit off yesterday? Yum.
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