How To Tie a Tamale

For more information and recipe ideas see "Hot Tamales."1. The Masa should look like mashed potatoes. I used Alton Brown's recipe. It tasted delicious and was easy to make.2. Spread the Masa onto a dried corn husk that you soaked in hot water for at least 45 minutes. Spread the masa half way down the husk and about 1/2 inch away from the edge.3. Place the filling onto the masa. Be careful not to overfill the tamale.4. Roll the edges of the Tamale together so that the corn meal seals in the filling.5. Finish rolling the tamale until it looks like a cigar6. Fold the filled tamale in half7. Tie the tamales in bundles of three.8. Steam for about 1 to 1 1/2 hours until the corn pulls away from the husk. Enjoy!

Venison Bourguignon

Venison Stew2 lb venison stew meat, cut into 1 inch chunks
2 Tbs olive oil
2 onions, finely chopped
5 cloves garlic, minced
1 cup finely chopped carrots
3 Tbs tomato paste
6 juniper berries, 6 pepper corns, 2 star anise, 4 cloves, 2 sprigs of rosemary, and 2 sprigs of thyme tied in cheese cloth
1 bottle red wine

Heat oil in a Dutch oven over medium-high heat and add meat.  Allow it to brown, about 3 minutes per side.  Add the garlic and cook for 30 seconds.  Add onions and carrots and cook for about 7 minutes until the vegetables are soft.  Add the tomato paste and stir until paste begins to brown, about 3 minutes.  Add wine and stir to remove brown bits from the bottom of a pan.  Add cheese cloth bundle.  Bring stew to a simmer and reduce heat to low.  Allow stew to simmer for about 1 to 1 1/2 hours, until the meat is tender and the sauce is thick.

Tuna and Scallop Ceviche

Tuna and Scallop Ceviche1/2 pound Tuna, diced
1/2 pound scallops, diced
1 Vidalia (or sweet) onion sliced thinly
juice of 3 lemons and 2 limes
1/3 cup cilantro, finely chopped
1 Tbs Olive oil
salt and pepper to taste

2 hours before you are ready to eat combine the above ingredients.  Allow to rest in the refrigerator.  The acid from the lemons and limes will actually "cook" the delicate flesh of the fish.  Serve and enjoy!

Recipe notes: I used Bay scallops, but its certainly ok to use sea scallops.  You could also use snapper, tilapia, anything that looks and smells fresh.  I buy my fish from the fishmonger or Wholefoods.  They don't say it's "sushi-grade," but frankly I don't know what that really means.  I don't think there is a set standard.  I recommend buying your fish from a reputable dealer and smelling it.  If it smells fishy, don't buy it, and you certainly should not use it for sushi.

Curried Crab Linguine

1 Lb Egg Linguine, preferably fresh

1 large sweet onion, diced

2 Tbs olive oil

1 tsp curry powder

1/2 cup white wine

1 pt fresh crab meat

2 cups (1 can) light coconut milk

salt to taste (about 1 tsp)

Cook the pasta until al dente, drain, and reserve.  Heat a skillet over medium heat.  Cook Onions until they look translucentAdd oil and allow to heat for about 2 minutes.  Add the onion and sauté until the onion is translucent, about 7 minutes.  Add 1/2 tsp of the salt and the curry powder, and cook until you can smell it, about 30 seconds.  Add the white wine, and stir to deglaze the bottom of the pan.  Add the crab and the coconut milk and cook Add Crab and Curry Powderuntil the mixture is thick and hot, about 15 minutes.  Don't allow the sauce to go above a simmer (you may need to reduce the heat) and stir every once in a while.  Taste and adjust seasoning (you might have to add more sauce).  Turn off heat and add drained pasta.  Toss until Pasta is coated. Garnish with Cilantro.

Recipe notes: This pasta was pretty spicy.  Experiment with the amount of curry powder you add.  You could also serve the pasta with a dollop of plain yogurt on top.