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Pork Tamales

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Pork Tamales! I have high respect for the Mexican culture, especially when it comes to cooking. For years I have procrastinated about making tamales, probably because I love them and really don’t want that to change. Seriously though, for me the Mexican homemade version is labor intensive. Most little girls were taught the family traditions by their mothers and grannies. To them it comes easily as an art form after decades of making the traditional dish. Sauces from scratch can take an entire day if you begin with boiling the chilies and blending the spices. I left that labor of love for the pros. Now if you’re game, roll up your sleeves, tie on an apron, and let’s get started.

PORK TAMALES

Ingredient Toppings for Tamales:

Tomatoes, diced

Green onions, sliced

Lettuce, chopped

Lime wedge, for garnish

Ingredients for Corn Husks:

6-ounce package dried corn husks

Instructions:

Soak corn husks in hot water for one hour or until softened. Drain husks; pat dry. Set aside.

Ingredients for Cornmeal Dough:

1 1/4 cups solid shortening

4 cups corn masa mix

1 3/4 cups warm chicken broth

1 tablespoon salt

2 teaspoons paprika

Instructions for Cornmeal Dough:

In a large bowl, beat solid shortening on medium speed with an electric mixer until creamy, about 3 minutes. In another bowl, stir corn masa mix, chicken broth, salt, and paprika until combined. Gradually add corn masa mixture to shortening, beating on medium speed just until blended after each addition. Cover dough with plastic wrap until ready to use. Set aside.

Ingredients for Pork Filling:

2 cups fully cooked roast pork, shredded

10-ounce can mild diced tomatoes and green chiles, drained

3/4 cup barbecue sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

Instructions for Pork Filling:

In a bowl, combine shredded pork, diced tomatoes and green chilies, barbecue sauce, garlic powder, onion powder, chili powder, red pepper flakes, and salt. Stir until well blended. Set aside.

Ingredients for Tamale Sauce:

2 tablespoons unsalted butter

3 tablespoons flour

2 cups unsalted beef broth

2 tablespoons adobo sauce from chipotles in adobo

2 teaspoons taco seasoning

Instructions for Tamale Sauce:

In a skillet over medium heat, warm unsalted butter. Do not scorch. Sprinkle in flour, whisking until a paste is formed. Stir 2 minutes longer. Gradually add beef broth, stirring constantly. Allow mixture to slightly thicken, about 5 minutes. Add adobo sauce and taco seasoning. Stir until combined. Set aside. Serve warm over tamales.

Instructions for Assembling Tamales:

Spread about 3 tablespoons of Cornmeal Dough into a 3”x3 1/2” rectangle in center of one corn husk. Spoon one heaping tablespoon of meat filling down the center of the Cornmeal Dough rectangle. Fold long side of husk over, enclosing meat filling with Cornmeal Dough. Fold bottom of husk over folded sides, leaving top end open. Tie with strips of corn husk or bakery twine. Transfer to a platter. Repeat with remaining ingredients. In a 16-quart tamale steamer pot, fill water to about 1/2” from the bottom of the rack. Stand tamales above the water level, closed end down, on rack in steamer.* Cover the tamales with leftover husks and a clean cloth before placing the lid on the pot. Bring to a boil, reduce heat and steam over medium heat for two hours until masa is no longer doughy. Add water as necessary. Take one tamale from the middle to check it is done before turning pot off. When done, allow tamales to cool for 10 minutes to set properly. To serve, transfer tamales to a platter. Unwrap a tamale, ladle on the sauce, and top with diced tomatoes, green onion slices, and chopped lettuce. Garnish with lime wedge. Serve immediately.

*In order to keep the tamales upright, put a heat-proof cup, bottom up, in the middle of the rack. It will help the tamales to balance upright.

Ka-Pow! Thai Curry Tacos

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Ka-Pow! Thai Curry Tacos! Fusion foods get my vote every time. This is a perfect example of where the Mexican culture teams with a kick of Thai for a contrast that sends the taste buds spinning. Curry is the star attraction and the best kept secret to a spice sensation beyond your wildest dreams. When the ingredients overlap, they bring their own unique experience that transports you halfway around the world in a chemical reaction. Are you ready to travel?

KA-POW! THAI CURRY TACOS

Ingredients:

12 corn tortillas, street-size

2 tablespoons canola oil

3 tablespoons Thai red curry paste

1 tablespoon garlic, minced

1/2 cup yellow onion, finely chopped

2 cups cooked turkey meat, shredded

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 cup coconut milk

2 tablespoons fresh lime juice

8.5 ounce jar sun-dried tomatoes in olive oil, drained and finely chopped

10-ounce bag broccoli slaw

1 cup sweet corn, off the cob

Lime wedge, for garnish

Instructions:

Preheat oven to 400°. Spray each corn tortilla on both sides with nonstick oil. Place on a baking sheet. Bake 8 to 12 minutes or until golden brown. Set aside. Warm canola oil in a large skillet over low heat. Add the Thai red curry paste, minced garlic, and chopped onion. Cook about 3 minutes, stirring occasionally until the garlic and onions are softened. Add the shredded turkey. Season with sea salt and black pepper. Cook over medium heat for 3 minutes. Stir in the coconut milk, lime juice, and sun dried tomatoes; simmer until the sauce is thickened, about 15 minutes. To assemble tacos, layer the broccoli slaw onto the crispy corn tacos. Divide the turkey mixture among the tortillas. Top with sweet corn. Garnish with lime wedges. Serve immediately.

Yellowfin Tuna Nachos

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Yellowfin Tuna Nachos! I’m not much of a canned tuna fan, but I do appreciate sushi-grade tuna, even if it’s found in the freezer section of the grocery store. Yellowfin and Ahi are two favorites than have delicious flavor. Being mild, yet firm, they work well raw, cubed, seared, or grilled. Be adventurous. Who knows? You may occasionally substitute a beef burger for a tuna burger. But that’s a recipe for another day. Don’t knock it till you try it.

YELLOWFIN TUNA NACHOS

Ingredients:

Corn tortilla chips

1 cup Mexican cheese blend, shredded

1 tomato, diced

1 avocado, pitted and cut into chunks

1/4 teaspoon red pepper flakes

1/4 teaspoon dried oregano

1 tablespoon olive oil

2 4-ounce yellowfin tuna steaks

2 tablespoons black sesame seeds

1/2 cup Ranch dressing, prepared

2 tablespoons wasabi paste

Instructions:

Preheat the oven to 400°. Spray a baking dish with nonstick oil. Layer with corn tortilla chips. Next, layer Mexican shredded cheese over tortilla chips. Divide diced tomatoes and avocado chunks over all. Sprinkle with red pepper flakes and dried oregano. Bake for 10 minutes. Meanwhile, preheat a grill pan on high heat. Brush with olive oil. Sprinkle both sides of the tuna steaks with black sesame seeds. Sear steaks on the grill for 3 minutes; flip and sear 2 minutes longer. Remove to a plate and tent with aluminum foil for 2 minutes. Then slice yellowfin tuna steaks against the grain. Remove nachos from oven. Arrange sliced yellowfin tuna over nachos. In a small bowl, combine ranch dressing and wasabi paste. Stir until smooth. Drizzle over nachos. Serve immediately.

Shepherd’s Pie

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Shepherd’s Pie! Chicken or Beef? That’s the biggest decision you need to make with this tasty comfort food recipe. If you follow tradition, no doubt you would choose beef. That’s fine. I, on the other hand, was in the mood for chicken. Either way the cheesy potato crust, over a savory blanket of gravy, is the star attraction. If you are searching for a great weeknight meal without all the fuss, warm up your kitchen, kick back, and relax.

SHEPHERD’S PIE

Ingredients:

1 can cream of mushroom soup

1 1/4 cups water

1 teaspoon olive oil

1 1/4 pounds chicken breasts, boneless, skinless, and cut into chunks

3/4 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon poultry seasoning

16 ounces frozen mixed vegetables, thawed

1 cup mashed potatoes

1/2 cup cheddar cheese, shredded

Instructions:

Preheat the oven to 350°. Combine the cream of mushroom soup and water in a large bowl. Stir well. Set aside. In a skillet over medium heat, warm olive oil. Add chicken chunks, black pepper, onion powder, and poultry seasoning. Cook until well browned. Transfer the chicken to the soup mixture. Add mixed vegetables. Stir to coat. Spoon chicken filling into a 2-quart casserole dish. Spread mashed potatoes over chicken layer. Sprinkle with cheddar cheese. Bake 40 minutes or until chicken filling is hot and bubbly.

Fennel Honeydew Salad

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Fennel Honeydew Salad! One final “hurrah” before you leave warm weather behind may be this tangy fruit salad sprinkled with niblets of sweet corn and a hint of anise. Are you intrigued? Ripe honeydew, in my opinion, emits a gloriously sweet fragrance that practically makes my mouth water. Once I cut into it, I find myself wandering back to the refrigerator for tidbits the way a bird eats at a feeder. One bite, close the door, visit a blog, get up, return for another snack, check Twitter, meander back, and peck at it again. Finally I surrender my willpower and stand at the kitchen sink taking in small bits until another wedge is gone. What’s a girl to do?

FENNEL HONEYDEW SALAD

Ingredients:

1 cup lettuce, shredded

1/4 section ripe honeydew, rind and seeds removed, then sliced

3-4 fennel stalks, cut into 2” pieces with ends split

1/4 cup fresh sweet corn

1/4 cup pistachios, chopped

Everything But Bagel seasoning, to taste

1/4 cup cilantro dressing

Fennel fronds, for garnish

Instructions:

Divide lettuce between salad bowls. Arrange sliced honeydew melon over lettuce. Tuck fennel stalks around fruit. Sprinkle fresh sweet corn kernels over all. Top with chopped pistachios. Give it a dash of Everything But Bagel seasoning. Drizzle cilantro dressing over salad. Garnish with fennel fronds. Serve chilled.

Barbacoa Banana Peppers

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Barbacoa Banana Peppers! More and more supermarkets are offering a wide variety of prepared meats to help make mealtime as effortless as possible. You can take advantage of these precooked packaged options or make use of last night’s leftover roast in the refrigerator, turning it into Barbacoa beef. I have great respect for everyone who juggles their time between work and home. This recipe combines fresh produce with convenient seasoned alternatives. Meet me halfway for this labor of love.

BARBACOA BANANA PEPPERS

Ingredients:

6 mild banana peppers, sliced lengthwise; ribs and seeds removed

1-2 tablespoons olive oil

1/4 teaspoon seasoned salt

6 sticks mozzarella string cheese

1 cup Barbacoa beef, shredded

1/3 cup fresh sweet corn

1/2 cup pico de gallo

2 green onions, sliced into curls

Instructions:

Preheat oven to 400°. Arrange in a single layer, without touching, on a baking sheet. Drizzle with olive oil. Sprinkle with seasoned salt. Roast for 10 minutes until banana peppers begin to soften slightly. Remove from oven to cool. Tuck one mozzarella cheese stick into each pepper.(It may be necessary to pull the cheese apart into strings to fill the pepper from end to end.) Divide shredded Barbacoa beef between peppers. Top with sweet corn. Set oven to Broil. Return stuffed banana peppers to the oven. Broil for 1-2 minutes until cheese is bubbly and golden in spots. Watch carefully. Remove from oven. Top with pico de gallo. Garnish with green onion strips.

Zapata Mexican Corn Salad

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Zapata Mexican Corn Salad! Picnic season is upon us and salads are the star attractions. They are not only refreshing, colorful, and bursting with flavor, but look appealing in glass jars…making them incredibly portable. Choose single-size portions or larger quantities. How fun is that? Southwest corn offers the extra kick of poblano and red peppers. Pair it with natural sweet corn for amazing seasoning. Top everything off with the crunch of chili cheese corn chips. Toss a bag in the picnic basket since you only crush them and sprinkle them on before serving. Nibbling is allowed.

ZAPATA MEXICAN CORN SALAD

Ingredients:

15-ounce can Southwest Corn with poblanos and red peppers, whole kernel and drained

15-ounce can natural sweet corn, whole kernel and drained

2 radishes, chopped

1 green onion, chopped

1/2 red onion, diced

1 jalapeño, chopped

2/3 cup mayonnaise

1/3 cup Greek yogurt

8 ounces cheddar cheese, shredded

9.75-ounce bag chili cheese corn chips

Cilantro for garnish

Instructions:

Combine southwest corn, sweet corn, radishes, green onion, red onion, and jalapeño. Mix well. Stir in mayonnaise and Greek yogurt. Fold in cheddar cheese. Stir well. Transfer to covered container. Refrigerate one hour. Before serving, crush chili cheese corn chips. Sprinkle on top. Garnish with fresh cilantro. Serve immediately.

Huevos Rancheros

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Huevos Rancheros! The nice thing about a breakfast like this is it’s basically made from leftovers. Beef roast. Check. Baked potatoes. Check, check. If you need ingredients on short notice, no worries. Substitute cooked chicken instead. Potatoes with the skin on cook very quickly in the microwave before being transformed into tasty hash browns. Just remember to pierce them first. Then cook on High for 5 minutes each. For this morning’s heuvos rancheros, I skipped the tortillas and substituted a couple of corn chips for crunch. It’s all good.

HUEVOS RANCHEROS

Ingredients:

2 1/2 cups beef, cooked and shredded

10 ounce can diced tomatoes with green chilies, mild

1/3 cup onion, chopped

3/4 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon sea salt

1-2 tablespoons olive oil

2 potatoes, baked and cut into cubes

1/2 teaspoon seasoned salt

1/2 cup cheddar cheese, shredded

2 tablespoons butter

4 eggs

Fresh cilantro

4 tortillas or corn chips

Fresh cilantro

Instructions:

Combine shredded beef, diced tomatoes with green chilies, chopped onion, cumin, oregano, and sea salt in a large saucepan. Simmer 5 minutes or until most of the liquid has evaporated. This makes the beef moist and tender. Set aside. In a skillet over medium heat, drizzle olive oil. Add cubed potatoes. Sprinkle with seasoned salt. Cook 5 minutes or until golden brown. Do not stir. Turn potatoes for a crispy finish; cook 5 minutes longer. Drizzle in more olive oil, if needed to avoid burning. Remove potatoes from heat when desired texture is reached. Sprinkle with cheddar cheese. In another skillet over medium heat, melt 2 tablespoons butter. Crack 4 eggs into the skillet. Fry eggs sunny side up in butter, 3-4 minutes for runny yolks. To assemble huevos rancheros, layer corn chips or a tortilla on the plate. Next, add spicy meat mixture, then crispy hash brown potatoes. Top with fried egg. Garnish with fresh cilantro.