Tools of the trade - Tamale Husks, Fresh Pintos and Serrano Chicken

I have my corn husks for tamale making!
Got a bag of Maseca Corn Masa Mix to make the Tamales.

I am going to make fresh pintos tomorrow. The beans will be for the 3 doz Bean and Cheese Tamales and I shall also make 3 doz Serrano Green Chile Chicken tamales for New Years Eve along with the traditional Cinnamon Sugar Bunuelos which I learned to make from my grandmother/mother.

Here is the basic recipe for fresh PINTOS:

1 lb beans, cleaned
2 cloves garlic crushed
1 t. crushed black pepper
4 oz. tomato sauce
2 strips bacon, chopped coarsely
baking soda
1/4 cup cilantro, fresh torn
4 quarts of water + 1 beer

Clean beans, add a good handful of baking soda and cover overnight in a non-aluminum bowl with water to cover the beans. The next morning, rinse the beans three times, discarding water each time.

Add garlic, pepper, tomato sauce, bacon, and water + beer as well as cilantro. Cook for 6 hours or until the beans are tender and the bean skin curl when you pull them out of the water. Add cilantro -- if you have not doe so already. Add 1 t. sea salt AFTER the beans are cooked as it will cause the beans to burst when you add salt while they are cooking.

Use immediately!

Great with a big hunk of buttered cornbread!

Amount Per Serving
Serving Size 545g
Recipe makes 8 servings
Calories 260
Calories from Fat 103	40%
Total Fat 12.29g	15%
Saturated Fat 1.78g	7%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 95mg	4%
Potassium 826mg	24%
Total Carbs 19.5g	5%
Dietary Fiber 4.9g	16%
Sugars 0.61g	0%
Protein 22.67g	36%

Serrano Green Chile Chicken:
1/4 Onion sliced thinly
1 Clove Garlic, minced
1/4 t. Cayenne
1/4 c. Cilantro, chopped
2 cups fresh Green Chile sauce (buy my cookbook for the recipe) or use Hatch GREEN Chile Sauce
2 - 4 Serranos, minced
2 T Olive Oil
1/2 t Sea Salt
1/2 t  Pepper, ground

Add oil to a hot pan, add onion and garlic and saute until the onion is translucent. Add Chicken and Serrano's saute until just browned and turn. Add Cayenne, Green Chile Sauce, salt and pepper and simmer covered until the sauce thickens and chicken is no longer pink. Take chicken out. Shred it with two forks and return back to the pan, thicken sauce as needed. Correct seasoning and reserve for chicken tamales.

 Soaking Tamale husks in preparation of spreading corn masa and filling them before steaming the tamales.

 Here is a photo of the finished product, without the tamale husk, a Bean Tamale -- steamed and ready to be consumed with a little sprinkle of sea salt.

Christmas Holidays are about here so - it's time to think "Tamales"

The closer it gets to Christmas, the more those of us who make tamales start to think about what types we will make for the Holidays to share with family. While I have never sold them, I do give them away! Here is a "FAST AND DIRTY" recipe for pumpkin tamales - one of the many sweet varieties you will find.

makes 3 dozen

40 or 80 corn husks, cleaned and soaked
7 c MASECA (this is corn flour used to make the tamales)
2 c brown sugar
2 t cinnamon
2 t sea salt
2 t ginger
1 t cloves
1 t nutmeg
2- 28 oz cans pumpkin
4 sticks butter, melted
2 c warm water, add more as needed
2 c pecans, toasted (or walnuts)
2 c raisins, soaked in alcohol

Soak the corn husks in water in a large pot - make sure to add a small plate on top to weigh them down. Soak for 3 hours. 

Add MASECA to another large bowl, add water (you may add 1/4 c. corn oil to soften the consistency and bring out the corn flour taste) and then add the rest of the ingredients plus more water as needed to get the dough to a thick consistency of VERY THICK oatmeal.

Drain the husks, re-use the pot to fill with tamales to be steamed for 1 1/2 hours.

Spread 1/2 c over the middle lower third of the tamale husk. Fold one side of the husk over to the other side, do the same with the other side, fold in half and place tamale standing up (add more tamales filling in all spaced) in pan with extra corn husks or use crushed foil so the tamales do not touch the bottom of the large pan.

Place water or a mixture of cinnamon sticks/water (for sweet tamales) in approximately 1/3 of the pot and bring to a boil, lower temp and simmer until the tamales are done - you may need to add more water to keep the tamales from burning due to the steam created.

Luscious Home Made Caramel Rolls

Came across this recipe which I had to share.

As many of you know I recently moved to Alabama and have been shopping for furniture lately, well let me tell you --  there are some mighty fine, interesting little eateries stuck in the middle of these furniture show rooms. Not to mention cafe's which sit along along side of the big showrooms. Found a few mom and pop shops mainly.

Today I noticed this one little place, stuck in the middle of the Ashley Showroom furniture store in Hoover. One thing which stuck out in my mind is that the sales people kept disappearing off the floor to go hit this little cafe in the middle off the showroom, people were walking in for the single purpose of finding this little cafe to get food there. I told my husband let's go check this out. They had some wonderful great fresh made burgers (Stephen loved them), a wonderful greek salad with fresh feta (my choice).

Home-made sweet rolls, delicious pastries and so I had to go talk to them and ask about their cafe. Turns out is was a family run business which recently had a write-up in the local newspaper! So, here  one of those recipes -- try and make it for yourself at home (I love sweets) - enjoy!

A great simple single rise method of making sweet rolls.

Single-Rise Home Made Caramel Rolls:

TOPPING

• 1⁄2 cup packed brown sugar

• 1⁄2 cup butter or margarine, softened

• 1⁄3 cup light corn syrup

• 1⁄4 cup whipping cream or heavy cream

• 3⁄4 cup pecan halves, toast lightly

• 11⁄2 cups good whole wheat flour

• 1⁄4 cup granulated sugar

• 1 t salt

• 2 pkgs regular active dry yeast

• 1 cup water

• 1⁄4 cup butter or margarine

• 1 egg

• 2 to 21⁄4 cups all-purpose flour

Filling

• 2 T butter or margarine, softened

• 1⁄4 cup granulated sugar

• 1 t ground cinnamon

Grease 13x9-inch pan with shortening or spray generously with non-stick spray.

In small bowl, mix all topping ingredients except pecans until well blended;

spread evenly in pan. Sprinkle pecans evenly in pan.

In large bowl, mix whole wheat flour, 1⁄4 cup granulated

sugar, the salt and yeast. In 1-quart saucepan, heat water

and 1⁄4 cup butter until very warm (120°F to 130°F). Add

warm liquid and egg to flour mixture; beat with electric mixer

on low speed until moistened, scraping bowl frequently. Beat

on medium speed 3 minutes, scraping bowl frequently. Stir in

enough all-purpose flour until dough pulls cleanly away from

side of bowl.

Cast flour on a smooth surface, knead dough for 3 minutes. 

Roll the dough away from you, grab it and slap it back towards you, 

pinching the dough lightly where it hits the floured surface creating 

a side seam. Next, with a rolling pin, roll dough to 15x7-inch rectangle. 

Spread ~2 tablespoons butter over dough. In small bowl,

mix 1⁄4 cup granulated sugar and the cinnamon; sprinkle

evenly over butter.

Starting with 15-inch side, roll up dough tightly; pinch

edge of dough into roll to seal. Cut into 12 slices; place cut

side down in pan over topping. Cover loosely with plastic

wrap; let rise in warm place until doubled in size, about 45

minutes.

Heat oven to 350°F. Uncover dough; bake 30 to 35

minutes or until golden brown. Cool in pan 1 minute. Place

heatproof serving platter or tray upside down onto pan;

immediately turn platter and pan over. Remove pan.

High Altitude (3500-6500 ft): Bake 35 to 40 minutes.

1 Roll: Calories 420 (Calories from Fat 180); Total Fat 20g (Saturated Fat 10g); 

Cholesterol 60mg; Sodium 310mg; Potassium 180mg; Total Carbohydrate 53g (Dietary Fiber 3g); Protein 6g

Southern Cuisine

I moved this month to Alabama and have been partaking of the southern foods around the area which I am not familiar with at all.  The favored meat is slow roasted pork served with a thin vinegar based bar-b-q sauce. Also, popular around the south is Fried Chicken served with Waffles, below is the recipe for cornmeal waffles. Try these for breakfast with fruit and crispy bacon.


CORN MEAL WAFFLES
2 cups Yellow Plain Corn Meal
1 t baking powder
1 t salt
3 t fine sugar or Honey
1 t pumpkin pie spice
2 large eggs - separated and at room temperature
1 1/4 cups milk
1/3 cup shortening - melted or Butter, melted
1 1/2 t vanilla extract

Directions:
In a large bowl, sift together Yellow Plain Corn Meal, baking powder, salt, sugar or honey
and pumpkin pie spice; set aside. In a separate bowl, beat egg yolks; whisk in milk and melted
shortening or butter. Beat egg whites until stiff but not dry; fold into yolk mixture.
Pour wet ingredients into dry ingredients; whisk to combine completely and eliminate lumps. Add vanilla extract. Pour batter into a well-greased, preheated waffle iron. Cook for 5 minutes, or till no steam escapes. Great as breakfast item, but fabulous with Fried Chicken!

Recipe Books

I have begun to start the final editions on my Cupcakery Cookbook. That is my second Cookbook!

My dear Friend Virginia (bless her heart) gave me my edited copy of Abuelita's Kitchen -- Thanks Virginia! This is for the revision of my first cook book!

I also started a cookbook (first 8 recipes are in) for the cookbook I began for the Woman's Federated Club Cookbook!

So, my writing projects have begun - but they will surely be interupted by settling into Alabama!

I have set up Flickr.com with a group for my pictures as I travel though the states on my way to my new home...More about my travels as they happen...

Gluten Free Raisin Cinnamon Rolls or Bread

Adapted recipe!!

Cinnamon Raisin Toasting Bread or Rolls

3/4 cup raisins (soak in 1 cup water for 1 hour)

Make the sponge:

3/4  c. almond milk (or evaporated milk)
1 T. palm sugar (or blue agave sweetener)
1 1/2 t. dry active yeast

Dry Ingredients:

3/4 c. brown rice flour
1/2 c. gluten-free oats (not quick cooking nor rolled)
1/2 c. sorghum flour
1/2 c. tapioca flour
1/4 c. white rice flour
2 T. potato starch
2 1/2 T. palm sugar
1 t. cinnamon
1 t. kosher salt
1 t. xanthan gum

Wet Ingedients:

2 large eggs, room temperature
1/4 c. canola oil
3 T Grade "B"  maple syrup (must be grade B which imparts maple flavor but not as much sugar)

Coat a 9×5 inch loaf pan with cooking spray.  Turn your oven on the "Bread  Proofing" setting or find a warm place to set your bread (cover it) while it proofs.

Put the raisins in a bowl and cover them with warm water.  Set aside.  If your eggs are cold, put them in a measuring cup or glass and cover with warm tap water or let them come to room temp. 

The sponge:

Heat the milk in the microwave for 20 – 30 seconds to remove the chill or until it’s between 100F – 110F.  It should feel warm but not hot when you dip your finger in the milk.  If in doubt use a thermometer -- make sure your thermometer is calibrated to ensure accurate readings. Add 1 T of palm sugar & yeast, stir, cover with plastic wrap and set aside -- it should become foamy (if is does not become foamy your yeast too old or the water too warm or cold).

In a large bowl, whisk together the brown rice flour, oatmeal, sorghum flour, tapioca flour, white rice flour, potato starch, 2 1/2 T. palm sugar, cinnamon, salt, and xanthan gum.

In a medium bowl, whisk together eggs, oil, and maple syrup.  Add wet ingredients to dry ingredients and stir to combine.  Then, add the yeast sponge and stir until smooth.  Drain the raisins, reserving soaking water for another use (use in brown rice cereal or with Quinoa), **and add plumped raisins to dough and mix in.  Turn batter into prepared pan and proof in the oven or in a warm spot for an hour.

** To make cinnamon rolls - roll into a rectangle between two sheets of cling wrap to 1/2" thickness, brush rectangle with oil and sprinkle raisins and 2 Tsp cinnamon evenly over it all and wrap tightly (use a little water to make the dough edge stick together) and cut into 1/2 inch rolls with a sharp knife. Place on a parchment lined baking sheet, bake until golden brown (about 20 - 30 minutes) @ 350 degrees, turning the pan around once to brown all the rolls evenly.  You may brush the rolls with Blue Agave Sweetener - if you so desire.

To make a loaf of toasting bread - Place bread loaf in cold oven, or if you’ve been proofing in your oven -- then turn it on to 350F.  No need to preheat.  Bake for 30 minutes, then cover with foil to keep from getting too brown on top.  Bake for another 15 – 20 minutes until loaf is set and firm in the center and sounds hollow when you tap it.  Let cool in pan for 10 minutes then turn on it’s side to let it cool the rest of the way.  Keep in an airtight container.  Serve toasted with no-salt butter or with your own fresh fruit/jam.

November 2010

Lots to discuss...

The move to Alabama.

Stephen decided to go back to work, so we are winterizing our mountain home in preparation for our departure.  I have been trying a few recipes from each of my cookbooks in my library trying to narrow down the cookbooks I will take with me. I must say this is hard to do.  So, that being said. I have decided to take my most NEEDED recipe books with me, hoping that I can come back sometime this winter to gather a few more armfuls of books. I re-packed my kitchen boxes today, decided I need to take my tortilla press and leave all my dishes behind!  After all, necessities are necessities!

I am taking the extra Southwestern spices I have (after all -- will I be able to find them in ALABAMA???), am currently baking a batch of Pumpkin Empanadas in the oven right now using the anise I cannot seem to fit into a spice jar of some type and allowing me to use the extra pumpkin I have. Now on to my list of "essential things to take" ...

The fact that I have a bad case of Rosacea and am learning to eat to avoid my triggers...

Toying with more Gluten free baking....

More info for you all later!