I want to say right off the bat that I had very little to do with this week's recipe other than eating it, loving it, and curating it. It was sitting there, hot on the table after a particularly long day at work. My wife doesn't always cook, but when she does, she does it right. My first thoughts when I saw it were oooh, shepherd's pie. There's not enough shepherd's pie in my life. I was wrong on several counts. First off, it's not shepherd's pie, as there's no sheep in it. Cattleman's pie is perhaps more like it. Secondly—and this only became clear after I started eating—That stuff that looks like potato on top? It ain't potato.
'yucca' on Serious Eats
Soft starchy yucca is paired with crisp fried pork rinds a bright and vinegary slaw of cabbage, tomatoes, and onion in this Nicaraguan classic.
The first time I came across this green sauce was in Peru, but I've made some alterations because the Ají amarillo chili can be difficult to find in some parts of the world. (Ideally the fish in this dish will be freshly caught with a spear gun during a morning swim, but if not any firm fleshed white fish will work.) Although not absolutely necessary, a food processor comes in very handy when making this sauce, and if you're not in the mood for sauces, lime wedges work very well.