A Pie of a Tamale

Posted by Sherry in Beef Dishes, Meat Dishes, Mexican and tagged with , ,

As best I can understand it, a tamale pie is tamales without all the work.

Anyway, the gist of the recipe is ground beef, seasonings and a cornbread top. At least that’s the way I’ve always made mine.

You can play with the heat here as much as you like without doing any real damage either way. I find the canned chiles to be fairly mild so I do recommend some fresh jalapeños if you want to kick up the heat.

My recipe seems about par for the course, but I have more “stuff” than most I think.

INGREDIENTS:

  • 1 lb ground round
  • 1 medium onion, diced
  • 1/2 sweet pepper (any color), diced
  • 2 lg cloves garlic, micro-planed
  • 1  4 oz can green chiles, chopped
  • 1-2 jalapeños, seeds removed if desired, and finely chopped
  • 1 TBSP adobo sauce
  • 2 TBSP good quality chili powder
  • 2 tsp cumin
  • 1 15 oz can of any type beans you like, rinsed
  • 1 15 oz can diced tomatoes
  • 1 c corn
  • 1 recipe for cornbread ( see note) 

INSTRUCTIONS:

  1. Brown meat with onions and the chiles.
  2. Add the spices and mix in and simmer for about 10 minutes until done.
  3. Add the beans, tomatoes and corn. Stir and heat through.
  4. Make the cornbread.
  5. Place the meat mixture into a baking dish. a 10 x 6 is great.
  6. Spread with the cornbread mixture.
  7. Place in a 425° oven for about 25 minutes.
  8. Serve with sour cream and shredded cheese of your choice.

Serves: 6-8

NOTE: You can substitute masa harina for the cornmeal. Also you can add chiles to the batter and shredded cheese as well. I prefer my cheese as a condiment. I would also suggest that you can make about 2/3 of a cornbread recipe. It makes for a bit thinner top and doesn’t overwhelm the meat so much. But it’s up to you!

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Tangy Tartar Sauciness

Posted by Sherry in Condiments, Sauces and tagged with ,

You can call me lazy.

Aww, that wouldn’t be at all nice.

But I am. Which means I don’t really make ravioli. Or other picky things. I’m not much for cupcakes either.

But I do make tartar sauce, on the rare occasion that I can force myself to all the work involved in making fish and chips. The real deal fish and chips.

Now I used to make a really basic tartar sauce, but I’ve become more sophisticated. So this is the one I made today. And frankly it ain’t half bad. And I have a few other ideas which I threw down in the notes.

INGREDIENTS:

  • 2/3 c mayonnaise
  • 1/3 c sweet pickles, chopped
  • 1 tablespoon lemon or lime juice
  • 1/2 tsp pepper
  • 1 tablespoon hot sauce of your choice

INSTRUCTIONS:

  1. Mix it all together.

Serves: 4

NOTE: consider adding some grated onion, dill pickles or capers to the mix. I might go for that for a more elegant piece of fish, one that is sautéed and not deep-fried with a breading.

 

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Aw Shucks Southwestern Pasta Salad

Posted by Sherry in Pasta Dishes, Salads, Southwest and tagged with , ,

If ever there was a recipe that is not sacrosanct in terms of ingredients, this would be the one.

You can add, subtract, change the amounts, just about do whatever you want, to make it fit your tastes.

That’s the beauty of pasta. It adapts. It has the ability to serve as the foundation of so many other tastes, and blend them beautifully.

This is but one version you might try. Quite frankly, it was what I had on hand at the time.

The dressing, however, can be used as a standard upon which to choose the veggies you wish.

INGREDIENTS:

  • 2/3 of a box of pasta of whatever shape you prefer.
  • 2 cups chopped celery
  • 1/2 c chopped scallions
  • 2/3 c chopped cherry tomatoes (or romas)
  • 1 c corn (frozen if fine)
  • 1/2 c Pico de Gallo (home-made preferred but commercial if you desire)
  • 2 tbsp Mexican spices (taco seasoning–homemade or commercial)
  • 2/3 c vinaigrette (using either lime juice or lemon as the acidic instead of vinegar)
  • 1/4 c mayonnaise
  • 1 tsp hot pepper flakes

INSTRUCTIONS:

  1. Cook the pasta al dente and then cool until no more than warm.
  2. Add the veggies of you choice or those above.
  3. Add the mayo to the vinaigrette and whisk until smooth.
  4. Add the spices to the vinaigrette and stir until mixed.
  5. Place the pepper flakes on a cutting board and run a knife over several times until it is minced. Add to the vinaigrette.
  6. Pour over the salad, and mix.

Serves: 6

NOTE: You may wish to consider beans of any type, rinse before adding. Broccoli flowerets, cauliflower, lima beans, green beans, radishes, carrots, the list is pretty much endless. You might substitute a finely minced jalapeño or other fresh hot chile for the pepper flakes. Consider a pickled hot pepper. Note also that the addition of shrimp, seasoned ground beef, chicken, ham, etc., would make this a complete meal.

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March Madness Insanity Sub Sammie

Posted by Sherry in Sandwiches and tagged with ,

It’s unseasonably warm for this time of year, and we are deep in the thralls of March Madness.

So what better thing than to create a truly unique sammie for sittin’ around and watching some basketball. Teamed with a pasta salad, it’s more than a meal–it’s a happening!

The ingredients are only mildly unusual, and you can substitute home-made buttermilk dressing if you wish.

But do give it a try and see if it suits your “to die for” sub sandwich.

INGREDIENTS:

  • 2 hoagie rolls, splitting each, but not cutting through
  • 1/3 c of buttermilk dressing (homemade or commercial)
  • 1/4 c mayonnaise
  • 1 tsp Dijon mustard
  • 6 slices any type of salami, Genoa or some other
  • 4 slices deli ham
  • 1 sweet pepper of any color
  • 1 med onion
  • slices of pepper jack cheese
  • 1 c of shredded swiss cheese
  • pickled jalapeños

INSTRUCTIONS:

  1. Place your rolls cut side up on a baking sheet under the broiler, until just lightly toasted.
  2. Add as much mayo as needed to the buttermilk dressing to make it quite thick. Add the mustard and stir.
  3. Brush on the dressing onto both sides of the hoagie rolls, until well covered.
  4. Layer three slices of the salami on each roll, down the center.
  5. Add two slices each of the ham.
  6. Slice the sweet pepper into strips, and slice the onion into slices. Saute in a hot pan with some EVOO, charring and cooking until al dente, softened but with some bite still.
  7. Divide the pepper and onions between the two hoagies.
  8. Cover with the slices of the pepper jack and then sprinkle on half of the grated cheese. Top with the pickled jalapeño slices.
  9. Pop back into the oven, turn it off, and leave until the cheese has melted.

Serves: 2

NOTE: You can vary the ham as to type, and the salami of course. The cheese can be anything you desire. Cheddar, pepper jack, mozzarella, or any other. The combination of Monterey Jack and swiss worked nicely for us. We ate with a knife and fork but you could fold it up and try to eat it in hand. I would suggest wrapping the lower part in some foil to keep the insides from slipping out the end.

Sublime Lime Bundt Cake

Posted by Sherry in Cakes, Desserts and tagged with ,

Oh this one is special!

My friend Diane Smith at JustaPinch has come up with another great recipe.

I made this yesterday and it turned out perfectly.

This is an elegant, moist and simply delectable cake.

I might suggest that the glaze be altered to a powdered sugar/butter/lime juice “frosting”. With a tingle of green color, it would make a fine St. Patrick’s Day dessert! But the glaze as given is just great too.

But do make this. You will not be disappointed.

INGREDIENTS:

  • 3 c AP flour, sifted
  • 1/4 tsp salt
  • 1 1/2 c unsalted butter, room temperature
  • 1 8 oz pkg of cream cheese, also room temp
  • 3 c sugar
  • 6 lg eggs, room temp
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • juice of 1 lime and the zest
  • 1/4 c butter
  • 1/4 c sugar
  • 3 tbsp lime juice (I used a second lime for this)
  • powdered sugar for dusting

INSTRUCTIONS:

  1. Preheat oven to 325° and grease and flour a 12-cup bundt cake pan
  2. Sift flour and salt together in a bowl and set aside.
  3. Cream butter, cream cheese and sugar on low for about 10 minutes until nice and fluffy.
  4. Beat in eggs one at a time, alternating with the flour, until all incorporated.
  5. Add the vanilla, almond and lime juice and zest. Just mix until combined.
  6. Pour into bundt pan and bake for 1 1/2 hours or until skewer comes out clean.
  7. Allow to cool for about 10 minutes, remove unto plate.
  8. Make the glaze with the butter/sugar/lime juice. Heat until all is melted and sugar has dissolved.
  9. Prick the top of the cake, and pour the glaze over it.
  10. Dust with powdered sugar after cake has cooled.
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Sausage-Cauliflower Cheese Bake

Posted by Sherry in Casseroles, Sausages and Brats and tagged with , , ,

I’m a big fan of comfort food. I figure you should eat some about once a week.

This definitely fits the bill. It’s brought to you by Tracy Joyner at JustaPinch.

I changed things up a bit, but the basics are hers. You can add a lot of twists on this recipe, which always keeps it fresh.

Since my husband adores cauliflower with a cheese sauce, this recipe really is a home run because it works as a main dish.

So do enjoy it.

INGREDIENTS:

  • 1 lg head of cauliflower
  • 1 medium onion
  • 3 tbsp canola oil
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 1/2 c milk
  • 3 c shredded cheese (cheddar)
  • salt
  • peppeR
  • 1 lb of any sausage you enjoy. I used smoked kielbasa

INSTRUCTIONS:

  1. Cut up the cauliflower into the florets. Throw in a plastic bag.
  2. Slice up the onion and add to the bag.
  3. Pour in about 3 tbsp of oil, and massage until the veggies are coated.
  4. Spread on a baking sheet and roast until done about 40 minutes, turning once. (just fork tender)
  5. Make your white sauce (bechamel) by making a roux of the flour and butter, and then adding the milk, bringing to a boil and stirring until it’s thickened.
  6. Add the cheese.
  7. Roughly cut up the cauliflower into bite-size pieces. Add with the onion to a casserole dish.
  8. Slice the kielbasa into diagonal pieces and layer on top.
  9. Pour the cheese sauce on top.
  10. Place in a 375° oven for 30 minutes, or until bubbly. Don’t over cook or your cauliflower will be mushy.

Serves: 4

NOTE: You can also add broccoli stalks or tops if you prefer, corn, carrots, etc. as additional veggies. Vary the sausage of course as you wish, and consider using other cheeses as well.

Top That Tostada

Posted by Sherry in Beef Dishes, Ethnic Tastes, Meat Dishes, Mexican and tagged with ,

Oh one of my favorite things is Tostadas.

Not for the faint of heart. Not for dainty dinner parties.

No, only for get down and dirty eatin’ cuz tostadas are invariably messy.

You can eat so far, and then it is gonna break and fall in a mess. So keep the fork handy.

A few tips and you will have a feast. So don’t be shy. Give it a whirl, and party down.

 

INGREDIENTS:

  • A package of corn tortillas, soft or hard.
  • 1 lb ground beef
  • 1 lg tbsp Mexican spice seasoning
  • 1 lg jalapeño, seeded and diced (or leave seeds if you like more heat
  • 1 recipe frijoles refritos, or a can or two of commercial refried beans
  • 1 recipe pico de gallo or a jar of commercial salsa of your liking
  • condiments such as sliced lettuce or cabbage, sour cream, diced scallions, shredded cheddar or Monterey Jack cheese, avocado slices, sliced ripe olives, etc.

INSTRUCTIONS:

  1. Add meat to a saute pan with the jalapeno and spices, cook until meat is done.
  2. As to the tortillas: If using hard tortillas: Place them on a cookie sheet and place in a 275° oven until they are crispy. If you don’t do this, they will be bendable, and you won’t be able to bite off pieces. So make sure they are crispy like tortilla chips. If using fresh tortillas: take a small saute pan and cover the bottom with canola oil, about 1/8 inch deep. Heat until shimmering. Place a tortilla on the oil, and with tongs at the ready, let it fry until it starts to bubble up. Turn over, and do the other side. Leave them in long enough until they are CRISPY and break if pressure is applied. (Use the first as an experiment if you haven’t done this before). When done, place on a paper towelling lined cookie sheet and place in a 250° oven as each is done. Continue until you have done all you wish.
  3. Assembly: take your tortilla. Spread a tbsp or so of the refried beans around, sprinkle with lettuce or very thinly sliced cabbage. Add a tbsp of the meat, and then add whatever other condiments you wish–usually cheese, sour cream and cheese and pico de gallo.
  4. Hold carefully, and bite at the edge, and make a game of who can get the farthest without breaking their tostada! Just kidding.

Serves: 3

NOTE: You can used shredded chicken in place of the beef. Cut chicken breast meat into tenders, dust in the seasoning and fry until done. This is not traditional but who cares.

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