Text 12495, 116 rader
Skriven 2014-04-23 06:44:26 av Dave Drum (1:261/38)
Ärende: Chile 6058
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rock Shrimp Tamales with Four-Pepper Cream
 Categories: Seafood, Breads, Chilies, Pork, Vegetables
      Yield: 4 Servings

      8 lg Dried corn husks

MMMMM-------------------------MASA DOUGH------------------------------
    1/4 c  Unsalted butter; softened
      2 c  Masa harina
      1 ts Baking powder
      1 ts Salt
      1 tb Minced chipotle in adobo
    1/4 c  Oil
      1 c  Hot chicken or shellfish
           - stock

MMMMM--------------------------FILLING-------------------------------
      2 sl Bacon; fine diced
      2 tb Red bell pepper; minced
      2 tb Green bell pepper; minced
      2 tb Yellow bell pepper; minced
      2 tb Red onion; minced
      1 ts Garlic; minced
    1/2 c  Chicken or shellfish stock
    1/2 ts Adobo sauce from canned
           - chipotles
      8 oz Coarse chopped rock shrimp;
           - more as needed
      1 tb Chopped fresh cilantro

MMMMM---------------------FOUR-PEPPER CREAM--------------------------
      1 tb Olive oil
    3/4 c  Minced shallots
      2 ts Seeded, chopped serranos
      1 c  Dry white wine
  2 1/2 c  Rich shrimp or chicken stock
    3/4 c  Heavy cream
      2 tb Fine dice red bell pepper
      2 tb Fine dice yellow bell pepper
      2 tb Fine diced green bell pepper
           Salt & fresh ground white
           - pepper
           A few drops of fresh lemon
           - or lime juice

MMMMM--------------------------GARNISH-------------------------------
           Cilantro sprigs
           Diced bell peppers

  TO MAKE THE PEPPER CREAM: In a medium saute pan, heat the
  olive oil and saute the shallots and serranos until soft
  but not brown. Add the wine and stock and bring to a boil.
  Continue to boil until the mixture is reduced by half. Add
  the cream and continue to boil until the mixture is
  reduced to a light sauce consistency. Stir in the diced
  bell peppers and season to taste with salt, pepper and
  drops of lemon juice. Serve warm. (Four-Pepper Cream can
  be made up to a day ahead, stored in the refrigerator, and
  reheated gently in a water bath.)

  TO MAKE THE TAMALES: In the bowl of an electric mixer
  fitted with the paddle attachment, or by hand with a
  wooden spoon, beat the butter until light and fluffy. Add
  the masa harina, baking powder, salt and chipotle. Mix
  until well-blended. With the motor running, slowly add the
  canola oil and the hot stock. Continue mixing until you
  hear a slapping sound, approximately 2 minutes. The dough
  will be soft. Set aside. You can do this all by hand with
  a wooden spatula,but it will take some energy!

  TO MAKE THE FILLING: In a large saute pan over medium
  heat, saute the bacon until translucent. Add the peppers,
  onion and garlic and saute slowly until tender,
  approximately 3 minutes. Add the stock, shrimp and adobo
  sauce. Cook, stirring, until the shrimp are barely cooked
  through, approximately 1 minute. Remove from the heat,
  strain, set the solids aside, and return the liquid to
  pan. Over high heat, reduce the liquid until syrupy and
  add to the shrimp mixture. Add the cilantro and stir to
  combine.

  TO ASSEMBLE THE DISH: Remove the husks from the water,
  drain, and pat dry. Spread out the corn husks on a dry
  work surface. Pinch off an egg-size piece of the masa
  mixture. Pat it into the corn husk, flattening the dough
  to approximately 4 inches square and 1/4-inch thick,
  leaving a border of husk at least 1/2-inch wide around the
  perimeter of the dough. Spread a tablespoon of the filling
  lengthwise in the center of the dough.

  Fold the husk together until the edges overlap and the
  masa and its filling are completely enclosed by the husk.
  Gently flatten the top and bottom of the husk and fold the
  ends up to enclose. Repeat with the other 7 husks. Place
  folded side down in a steamer over boiling water and
  steam, covered, for 45 minutes.

  TO SERVE: Open the husks to reveal the tamales and place
  on a warm plate. Spoon the Four-Pepper Cream over the
  tamales and garnish with cilantro sprigs and diced
  peppers. Serve immediately.

  Yield: 4 servings

  Recipe By: Cooking Right TVFN SHOW #CR9709

  Uncle Dirty Dave's Archives

MMMMM

... It is a difficult matter to argue with the belly since it has no ears.

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 * Origin: Prism bbs (1:261/38)