Tamale Encantado (Enchanted Tamale)

Monday, June 6th, 2011

(Cook with the Chef 2010: Santa Fe School of Cooking)

Masa:

3 Large peppers, roasted, peeled, and seeded (blended until smooth)

2 c. Masa harina

1 Tbsp. New Mexican red chile powder

2 tsp. Salt

1 tsp. Baking powder

6-7 Tbsp. Vegetable Shortening

Warm Water

Filling:

2 C. Sweetwoods Dairy plain goat cheese (or other local equivalent)

1 C. Corn Kernels

1/2 C. Scallion greens, chopped

1/2 tsp. Epazote

Sauce:

2 Small butternut squash (or other yellow-fleshed equivalent)

3-4 Tbsp. Softened Butter

2-3 Tbsp. Honey

1 Tbsp. Coriander Seeds toasted and ground

1-2 tsp. Aji Amarillo chile powder

Warm Water

Salt to Taste

24-30 corn husks, soaked in warm water for about 20 minutes or until flexible

scallion greens, slices for garnish

For the masa:

1. Place the masa harina, 2 1/2 cups for the red pepper puree, the red chile powder, and salt into a large mixing bowl and combine until smooth. Allow the mixture to stand, covered, for about 15 minutes.

2. Add 1/3 of the shortening to the masa mixture, combining thoroughly before adding the remaining shortening in two additions. Mix thoroughly to combine. Mixture sould be easily spread with the back of a spoon about 1/3” thick. If the masa is too thick, adjust the consistency with warm water.

For the filling:

1. Combine all ingredients and set aside

For the sauce:

1. Preheat the oven to 350

2. Cut squash in half lengthwise, remove seeds and place cut-side down in baking pan. Bake for 20-25 minutes or until soft when pierced with a fork and slightly browned.

3. Set aside until cool enough to handle. Scoop the flesh and blend with the remaining ingredients. Taste and adjust seasonings.

4. Place in saucepan and set aside until almost read to serve.

To assemble:

1. Tear one of the corn husks into 1/2” strips for tying the tamales closed

2. With the back of spoon, spread about 1/3 – 1/2 cup of masa into 4” sqaure in the middle of a cornhusk.  The masa should be about 1/3” thick.

3. Place 1-3 tablespoons of goat cheese filling int the middle of masa. Fold the masa and cornhusk, envelope-style, to encase the filling. It will resemble a small, fat, cigar. Tie ends closed with cornhusk strips.

4. Repeat cornhusk-filling process

4. Place tamales in a large steamer set over simmering water and cover. Steam the tamales for about 45-50 minutes.

To serve:

1. Heat the Suace over medium low until warm, stirring occasionally.

2. Place a spoonful of sauce on a place, unwrap a tamale and place the tamale in the sauce. Garnish with scallion greens.

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Farmers Market Frittata

Monday, June 6th, 2011

(Cook with the Chef 2010: Dish n’ Spoon Cafe & Gifts)

Pre-heat oven to 375 F

5 Farmers’ Market Eggs

3/4 c. Organic Milk

1/2 c. Heavy Cream

1/4 – 1/2 tsp. Fresh Ground Pepper

1/4 tsp. Nutmeg

1/4 tsp. Rosemary

1/4 tsp. Oregano

1/4 tsp. Marjoram

1 tsp. Chopped Fresh Basil

1/4. tsp. Sage

1 tsp. Thyme

2 tsp. Chopped Garlic

1/3 c. Freshly Grated Romano Cheese

1 c. Grated Colby Jack Cheese

1/2 lb Brie Cheese – sliced

1/2 lb Farmers’ Market Padron Peppers

1/2 lb Farmers’ Market Leeks – chopped

1/4 c. + 2 tbsp. Extra Virgin Olive Oil

Whisk First 13 ingredients together. Add 1 tbsp of olive oil to frying pan over high heat and add padron peppers (stems removed). Cook on high heat until somewhat tender and a wonderful aroma emerge. Set aside. Add 2 tbsp. oilve oil to frying pan and add leeks; sautee until tender. Add leeks and peppers to egg mixture. Coat frittata pan (or casserole dish) with 2 tbsp. olive oil, then add egg/pepper/leek mixture. Sprinkle colby-jack cheese over surface. Add brie slices over surface of mixture and push down on brie to submerge slightly. Place in oven and bake for 15 min – cover and bake an additional 10 min.

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Market Salad with Goat Cheese Disks and Red Chile Croutons

Monday, January 31st, 2011

(Thanks to Local Farmer & Chef Matt Romero!)

INGREDIENTS:
2 cups Gourmet greens (Romero Farms)
2 cups Spinach (Santa Cruz Farms)
1 oz. Vinaigrette dressing (Duke’s Raspberries)
Kosher salt
Black pepper
1 cup Red chile croutons (Cloud Cliff Bakery)
1 oz. per serving Goat cheese disks**
Black and white sesame seeds
Olive oil

PROCEDURE:
Place spinach and greens in stainless steel or glass bowl. Toss with dressing and salt and pepper. Arrange on plates, garnish with red chile croutons and toasted goat cheese**
**Toasted Goat Cheese Disks: Form 1 oz disks of goat cheese. Gently press into mixture of black and white sesame seeds. Heat non stick skillet and place small amount of olive oil in pan. Place disks in pan and heat until sesame seeds are toasted. Remove from heat and place on salad.

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