Hey Grandpa, What's for Supper? Part 2

[chicknmania]

Thank you, AM! I'll try that next time.

 

[Aneesa's Muse]

I tried the Dutch Babies, ya'll..

They weren't as fluffy as some that I saw online.. so I'll try using the fp or blender or mixer, next time.. cuz I think my whiskin' arm pooped out too soon!

They were still good, of course.. and I put a sprinkle of nutmeg and powdered sugar with fresh sliced white peach and raspberries ..tiny dab of Greek yoghurt.. and even DH didn't frown. He did say they need to be sweeter.. and suggested syrup or some kind of preserve.... but I think I'd like to try a savory version with salmon and chives or a fresh mex topping with tomatoes, cilantro, red onion, etc. ...yum!

Thank you again, for sharing!

The bowtie/farfalle and brie is a hit, too! After I searched high and low for triple cream brie.. next time I'll make the trip to a better stocked grocery/market..

Tonight is leftovers.. we have plenty!

 

[Aneesa's Muse]

Burgers and tater tots.. last night!

Shrimp 'n broccoli with one of TJ's sauces.. tonight!


...and something with fresh cherries.. before they go bad

 

[Dragonfly Ranch]

A market in our area changed hands and now has a lot of Hispanic items. Found banana leaves for the first time. Have always wanted to make tamales wrapped in banana leaves. So made a pork/tomatillo filling and man-o-man they were great. Don't think I'll ever go back to corn husks again.

 

[~*B*~]

grilled chicken, broccoli and bacon ranch pasta

 

[Aneesa's Muse]

I've always wanted to try to make tamales (...and I always just cheat and buy the green chile 'n cheese ones at TJ's

)

Dragonfly Ranch.. do you have a recipe for the ones you just made? Please..

 

[Dragonfly Ranch]

Aneesa's Muse :

I've always wanted to try to make tamales (...and I always just cheat and buy the green chile 'n cheese ones at TJ's

)

Dragonfly Ranch.. do you have a recipe for the ones you just made? Please..

Here is the recipe - a labor of love but really worth it. I read that you can freeze, thaw then microwave. So put about 1 1/2 dozen in freezer as well.

Happy cooking

Sandee

Pork Tamales in Banana Leaves
(Tamales Con Puerco)

Ingredients
• 1 lb boneless pork shoulder, cut into 1/2-inch cubes
• 3 cups water
• 1 white onion, small, halved
• 2 garlic cloves
• 1 lb tomatillo, fresh, husks removed
• boiling water
• 3 poblano chiles, fresh, roasted, peeled, seeded and de-veined
• 10 romaine lettuce leaves, small
• 3 sprigs cilantro, fresh
• 3 tablespoons white onions, chopped
• 7 1/2 tablespoons lard or vegetable shortening (at room temperature)
• 2 cups masa harina
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 4-5 banana leaves
• tomato, wedges
Directions
1
Place pork, the 3 cups water, onion halves and 1 clove of the garlic in medium saucepan. Heat over medium heat to boiling; reduce heat to low. Simmer, partially covered, until pork is fork-tender, 20 to 30 minutes. Drain pork, reserving 1 1/2 cups broth.
2
Place tomatillos and boiling water to cover in medium saucepan. Simmer over medium heat until fork tender, 8 to 10 minutes; drain. Place tomatillos, chiles, 2 small lettuce leaves, cilantro, chopped onion and remaining clove garlic in blender container; process until smooth.
3
Heat 2 tablespoons lard or vegetable shortening in 4-quart saucepan over medium heat until hot; add tomatillo mixture. Cook and stir until slightly thickened, 3 to 4 minutes. Stir in pork; simmer, stirring occasionally, until pork is very tender, 20 to 30 minutes.
4
Mix Masa Harina, salt and baking powder in medium bowl. Beat remaining 5 1/2 tablespoons lard in large mixer bowl until light and fluffy, 5 to 10 minutes. Beat in masa mixture, 1/4 cup at a time; beat until thoroughly blended. Heat reserved pork broth jut until warm; gradually beat into masa mixture to form soft, moist dough.
5
Rinse banana leaves well; using scissors, cut out an discard center rib. Cut leaf halves crosswise into 24 (8-inch) squares. Set stove burner at medium heat. Pass each leaf square quickly across burner a few times until pliable; do not overheat or it will become brittle. Cut remaining 8 small lettuce leaves crosswise into halves.
6
Spread about 2 tablespoons dough into a 3-inch square on center of 1 banana leaf piece. Top with about 2 tablespoons pork mixture; cover with 1/2 lettuce leaf. Fold sides, then ends of banana leaf over filling to enclose. Repeat to make 16 tamales.
7
Line large steamer basket with remaining 8 banana leaf squares. Stack tamales sin basket, folded sides down; cover with kitchen towel. Place steamer basket over 3 to 4 inches boiling water; cover with lid. Adjust heat to maintain gentle boil; steam tamales until dough is cooked through, about 1 hour.
8
Transfer to serving bowl lined with large lettuce leaves; garnish with tomato wedges. Serve hot.​

 

[Aneesa's Muse]

Thank you soooo much, Dragonfly Ranch!!

I'm off to Berkeley Bowl right now... soon as I turn this pooter off!

Yey! Tamale! Tamale!!

Oh.. should I make any minor adjustments if I use chicken or beef?

 

[Dragonfly Ranch]

Aneesa's Muse :

Thank you soooo much, Dragonfly Ranch!!

I'm off to Berkeley Bowl right now... soon as I turn this pooter off!

Yey! Tamale! Tamale!!

Oh.. should I make any minor adjustments if I use chicken or beef?

Don't think I would for either the sauce would go well with both. I used to live and work all over the East Bay and make an annual trip to Berkeley every year to all my old haunts. Have you ever tried "Gordo Burrito" on Solano Ave in Albany - Best burritos on the planet. Have been going there for over 20+ years!

Sandee​

 

[Aneesa's Muse]

I'm not sure if it's called Gordo Burrito.. probably so... but there's a place on the left side (if you are going up Solano from San Pablo) ..and the kids' Dad took me there my first time, back in the 80's. I ate there through both pregnancies.. haha.... and I still go to that spot, from time to time. (Kids are in college, now)

Berkeley Bowl has moved to the old Safeway location, on Shattuck.. and the old spot is an Any Mountain

There's talk of an even larger and newer location for The Bowl.. but I haven't seen it yet. I drive all the way across town for the produce selection and quality.. and prices.. just can't beat 'em!

I never did make it out of the house today (DH used my car) so it's "super" nachos for us! I'll try to get out and get the nanner leaves, tomatillos and poblanos.. tomorrow morning. Yummm..