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!

Tuna Carpaccio with Fried Quail Eggs

Tuna Carpacio with Fried Quail Eggs1 Lb Sushi Grade Tuna diced in 1/2 inch pieces
1 Tbs minced fresh ginger
1 bunch of scallions, whites and light yellow ends chopped
1 Tbs Sesame oil
2 Tbs Soy Sauce
2 Tbs Sugar
2 Tbs Rice Wine Vinegar
2 tsp dijon mustard
1 Tbs Toasted Sesame Seeds
chives
4 quail eggs, fried in sesame oil

Combine sesame oil, soy sauce, sugar, vinegar and mustard.  Add the ginger, sesame seeds, and scallions.  Toss tuna in the dressing and marinade for up to two hours.  Serve with a fried quail egg on top!

Recipe Notes:For more information on quail eggs see my blog post, "You Never Know."  We ate this for dinner but it would also be a great appetizer or side dish.  The quail eggs are a fun addition, but they really don't taste much different from a chicken egg.  You could also eliminate the egg all together, but it does add wonderful texture and flavor to the dish.

Braised Swiss Chard with Stewed Tomatoes

Swiss Chard3 cloves minced Garlic
3 Tbs olive oil
1 onion, diced
2 cans stewed tomatoes
1 can kidney or canellini beans, rinsed and drained
1 bunch Swiss Chard, chopped
salt and pepper to taste

Heat the oil over medium-high heat. Add the garlic and onions, and cook for about 8 minutes until onions are translucent. Add the Swiss Chard, and cook for a minute until the leaves begin to wilt. Add the tomatoes, cook for 1 minute and then reduce heat to medium. Stir in beans. Adjust heat again to maintain a simmer. Cook for an additional 10 minutes, just until the beans are heated through.

Pasta with Peas, Mushrooms, and Fresh Mozzarella

Pasta with Peas, Mushroms, and Mozarella1 onion, chopped
3 cloves garlic, minced
2 Cups Chopped Fresh Mushrooms
4 Fresh tomatoes, skin removed and chopped
2 cups fresh peas
1 large ball of fresh mozzarella, diced
Salt and pepper to taste
Chopped fresh basil
1/2 Lb large tubular noodles

Cook the noodles in a large pot of salted water. Drain and reserve. Heat the oil in a sauce pan over medium-high heat and add garlic.  Sautee for about 30 seconds until you can smell the garlic.  Add the onion and sautee until translucent, about five minutes.  Add the mushrooms, reduce heat and cook until mushrooms begin to release their juices.  Add tomatoes and stir until tomatoes begin to break down, about 7 minutes. Add peas and cook until hot, about 4 minutes. Season to taste with salt and pepper.  Turn off heat and add noodles, basil, and mozzarella.

Recipe note: Try different combinations of mushrooms. They add different flavors and depth to the sauce

Guacamole

1 clove garlicThere is nothing like homemade guacamole!
3 Large Ripe Avocados
1/4 cup minced fresh onion
1/4 cup minced orange pepper
1/4 cup minced fresh tomatillo
1 lime
1/2 jalapeno pepper, finely minced (optional)
1/4 cup fresh, chopped cilantro
1/2 tsp salt or to taste

rub the garlic on the inside of the bowlSplit the garlic clove in half and rub each half into the bottom of the bowl.  Halve avocados, remove pit and skin and mush them into the bowl.  Squeeze the lime and stir to mix.  Add the pepper, tomatillo, jalapeno, cilantro, and Mashing the avocadossalt.  Taste and adjust seasonings if necessary.

recipe notes: I like this recipe because it is very flavorful and light.  Tomatillos look like a green tomato, but they are actually a relative of the gooseberry.  They add a nice citrus flavor to the guacamole.  The Avocados should be slightly soft to the touch, but firm.  Mushy avocados or avocados that feel like there are air pockets inside the skin should not be used.  I good rule of them is 1/2 an avocado per person, but if you have big eaters adjust accordingly.