[CH] Recipes
Judy Howle (howle@ebicom.net)
Fri, 18 Jun 1999 23:28:20 -0500
Here are some interesting Net finds. The first 4 are from
expressnews.com, San Antonio, from various articles.
Tamale Hash
2 tablespoons butter
1 to 2 tablespoons vegetable oil
1/2 medium onion, chopped
1/2 cup corn kernels, fresh or frozen (optional)
3 to 4 tamales, pork, chicken, or other, husked and cut into bite-size
chunks
2 eggs
Red or green chile sauce, warmed
Chopped tomato
Chopped green onions
Crema, créme fraiche, or sour cream
Grated Cheddar cheese, crumbled Cotija cheese or queso fresco
In a heavy skillet, warm the butter and oil over medium heat. Use the
larger amount of oil if the tamales are relatively dry. Add the onion
and sauté until very soft. Mix in the corn, if you like. Add the tamale
pieces and stir them in gently. It's fine for some of the tamale pieces
to disintegrate, but you want to keep a good portion of them in
recognizable chunks. Cover the skillet for 2 to 3 minutes to let the
mixture steam and heat through, developing a little crust on a few
pieces.
Keep the mixture warm while preparing the 2 eggs in your favorite simple
style. For this dish, we favor them scrambled or fried sunny-side up.
Spoon the tamale mixture neatly onto two plates. Arrange an egg over
each and add a generous ladling of sauce. Top with the tomato and green
onions, crema, crème fraiche or sour cream and the cheese. Serve
immediately.
Makes 2 servings.
NIOSA Anticuchos
1 1/2 cups water
1/2 cup red wine vinegar
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2-3 serrano chiles, ground up in blender
3 pounds beef sirloin, cut in 1-inch cubes
Combine all ingredients except meat. Marinate meat in marinade at least
18 hours and up to 3 days. Skewer meat (if skewers are wooden, soak them
in water 30 minutes before using to prevent burning). Cook meat over hot
charcoal fire. Baste with marinade. If desired, you can add bacon
drippings to the marinade while basting, but do not add drippings while
marinating.
Candied Jalapeños
1 1/4 cups sliced fresh jalapeño peppers
1/2 cup sugar
1/4 cup water
Green food coloring, optional
Combine jalapeño slices, sugar and water in small saucepan. Bring to a
boil, then reduce heat and simmer 15 to 20 minutes until jalapeños are
cooked and liquid has boiled down to a thick syrup. Remove from heat and
add 1 drop green food coloring, if desired, to tint syrup. Place in a
clean jar and refrigerate.
Makes 1 cup.
Sweet Hot Crispy Pickles
1 gallon hamburger dills
4 to 5 pounds granulated sugar
1 (2-ounce) bottle Tabasco sauce
4 to 5 cloves garlic, sliced
Drain dill pickles, discarding liquid. Add sugar, Tabasco sauce and
garlic and put back into pickle jar.
Put jar in refrigerator and keep turning from top to bottom to dissolve
sugar. These pickles are ready to eat in 2 days. They must be stored in
the refrigerator.
Jalapeno Slaw Cabbage slaw:
4 cups coarsely chopped green cabbage
2 cups coarsely chopped red cabbage
1 cup coarsely chopped carrots
1 small green bell pepper, seeded and coarsely chopped
1/2 cup coarsely chopped onions
2 jalapenos cut in half and seeded
Hot cider dressing:
1 cup apple cider vinegar
3/4 cup sugar or Florida Crystals
1/2 cup water
3 bay leaves
1 teaspoon salt
To make slaw: Process all vegetables in a food processor fitted with the
metal blade until chopped fine. Place in a large nonreactive bowl.
To make dressing: Combine all ingredients in a nonreactive saucepan and
simmer 5 minutes. Pour over the chopped vegetables. Place a plate over
the vegetables which fits inside the diameter of the bowl and weight the
plate down with a can or heavy glass. Allow to stand at room temperature
2 hours and then refrigerate overnight before serving. Makes 8 to 10
side-dish servings.
Judy Howle
Flavors of the South
http://www.ebicom.net/~howle