Text 7264, 122 rader
Skriven 2013-11-29 10:52:06 av Sean Dennis (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Wierdliness 519
=======================
-=> Dale Shipp wrote to Michael Loo <=-

 DS> When I select recipes to attach from whatever is my file of the period,
 DS> I try to match them to the audience as much as I can.  For Ruth&Steve,
 DS> that means low carb, no corn, no peanut butter and no alcohol.  For you
 DS> that means either no dairy or peculiar or something you might like to
 DS> cook for others:-}} For CT Ruth that means ginger.  For DD and Nancy,
 DS> just about anything is ok.

If I was to be good, I'd have to have low sugar, low carb, no wheat, and no
dairy but what sort of fun is that?  The reason for the no wheat isn't because
I'm allergic to wheat--it's because there's mold in wheat that's naturally 
occuring and I am extremely allergic to mold.

Oddly enough, over the years, I seem to have built up an immunity to the "side 
effects" I face when I eat dairy or wheat products.

Like my mom told me, in my situation, anything I -really- like I'm more than 
likely allergic to it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mississippi Delta Tamales
 Categories: Abfarr, Ffbb, Meat
      Yield: 12 Dozen
 
MMMMM--------------------------FILLING-------------------------------
      6 lb Pork shoulder, chuck roast,
           -chicken, to 8 pounds
    3/4 c  Vegetable oil
    1/4 c  Chili powder
      2 tb Paprika
      2 tb Salt, kosher
      1 tb Onion powder
      1 tb Garlic powder
      2 ts Pepper, black
      1 ts Pepper, cayenne
      1 ts Cumin, ground

MMMMM-------------------------CORN-HUSKS------------------------------
      1 ea Husk, corn, 7 to 8 dozen

MMMMM---------------------------DOUGH--------------------------------
      8 c  Cornmeal, yellow, or masa
           -mix
      4 ts Baking powder
      2 ts Salt
  1 2/3 c  Lard, or vegetable
           -shortening
      6 c  Broth, from cooking the
           -meat, warm, to 8 cups
 
  Make the meat filling:  Cut the meat into large chunks and place in a
  large, heavy pot.  Cover with cold water.  Bring to a boil over high
  heat. Cover the pot, reduce the heat to medium-low, and simmer until
  the meat is very tender, 2 to 2 1/2 hours. Remove the meat and
  reserve the cooking liquid.  When the meat is cool enough to handle,
  remove and discard any skin and large chunks of fat.  Shred or dice
  the meat into small pieces. There should be 14 to 16 cups of meat.
  Heat the oil in a large, heavy pot over medium heat.  Stir in the
  chili powder, paprika, salt, onion powder, garlic powder, black
  pepper, cayenne, and cumin. Add the meat and stir to coat with the
  oil and spices. Cook, stirring often, until the meat is warmed
  through, 7 to 10 minutes. Set aside.
  
  To prepare the corn husks:  While the meat is cooking, soak the husks
  in a large bowl or sink of very warm water until they are soft and
  pliable, about 2 hours.  Gently separate the husks into single
  leaves, trying not to tear them.  Wash off any dust and discard any
  corn silks. Keep any shucks that split to the side, since two small
  pieces can be overlapped and used as one.
  
  To make the cornmeal dough:  Stir the cornmeal, baking powder, salt,
  and lard together in a large bowl until well blended.  Gradually stir
  in enough warm broth to make soft, spongy dough that is the
  consistency of thick mashed potatoes.  The dough should be quite
  moist, but not wet. Cover the bowl with a damp cloth.
  
  Assemble the tamales:  Remove a corn husk from the water and pat it
  dry. Lay the husk on a work surface.  Spread about 1/4 cup of the
  dough in an even layer across the wide end of the husk to within 1
  inch of the edges. Spoon about 1 tablespoon of the meat filling in a
  line down the center of the dough.  Roll the husk so that the dough
  surrounds the filling and forms a cylinder or package.  Fold the
  bottom under to close the end and complete the package.  Place the
  completed tamales in a single layer on a baking sheet.  Repeat until
  all the dough and filling are used.
  
  Cook the tamales:
  
  To simmer:  Stand the tamales upright, closed side down, in a large
  pot. Place enough tamales in the pot so that they do not fall over or
  come unrolled.  Carefully fill the pot with enough water to come just
  to the top of the tamales, trying not to pour water directly into the
  tamales. Bring the water to a boil over high heat.  Cover the pot,
  reduce the heat to medium-low, and simmer until the dough is firm and
  pulls away from the husk easily and cleanly, about 1 hour.
  
  To steam:  Stand the tamales upright, closed side down, in a large
  steamer basket.  Cover the tamales with a damp towel or additional
  husks. Steam the tamales over simmering water until the dough is firm
  and pulls away from the husks easily and cleanly, about 1 to 1
      1/4    hours.
  
  Serve the tamales warm, in their husks.  Remove the husks to eat.
  
  From:  Tamaletrail.com
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
MMMMM
 
Later,
Sean
... Reputation: What others are not thinking about you.
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