Rosalia Jrs Tamales Recipes

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ROSALIA JR.'S TAMALES



Rosalia Jr.'s Tamales image

Make and share this Rosalia Jr.'s Tamales recipe from Food.com.

Provided by Chuck Hughes

Categories     Cheese

Time 2h25m

Yield 12 tamales

Number Of Ingredients 17

1 large onion, chopped
2 tablespoons/ 30 ml olive oil
4 cups/ 1 l wild mushrooms, chopped (a mix of king Erenghi, oyster and shiitake)
3/4 ounce/ 20 g dried mixed mushrooms, rehydrated
2 garlic cloves, minced
salt & freshly ground black pepper
1/2 cup/ 125 ml queso fresco
1 bunch fresh chives, chopped
1 bunch fresh parsley, chopped
2 poblano chiles, roasted, peeled and sliced
2 cups/ 500 ml masa harina
1 1/2 cups/ 375 ml veal stock (or chicken stock or reserved liquid from dried mushrooms)
1/2 teaspoon/ 2 ml salt
1/2 cup/ 125 ml lard (or duck fat, or butter, softened)
salsa
queso fresco, crumbled
cilantro, chopped

Steps:

  • Special equipment:.
  • 12 corn husks, soaked in water for 30 minutes. If you cannot find corn husks, use aluminum foil or parchment paper.
  • For the stuffing:.
  • In a large skillet, saute the onions in the oil over medium-high heat until translucent, about 5 minutes. Add the mushrooms and garlic and continue sauteing until the moisture releases and completely evaporates, about 5 minutes. Season with salt and pepper. Remove from the heat. Add the cheese and herbs and set aside.
  • For the masa:.
  • Combine the masa harina with the stock and salt. Work in the lard until you get a spreadable consistency. If necessary, add a bit more stock.
  • To assemble the tamales:.
  • Drain and pat dry the corn husks. Spread the masa about 1/8-inch thick on each corn husk with your fingers, leaving about 1/2-inch border along the sides and a 2-inch border along the top and bottom of the husks. The key to good tamales is to spread the masa thinly. Then, use about 2 tablespoons/30 ml of the mushroom stuffing per tamale. Top with 2 to 3 poblano strips. Fold the sides until they just overlap, fold the narrow end under and place the tamales folded-side down in the steamer.
  • To cook, steam the tamales, covered, in a bamboo steamer over simmering water until the masa is no longer sticky, about 1 hour. (The tamales can be kept in the freezer for 3 months.).
  • Serve the tamales garnished with salsa, crumbled queso fresco and cilantro.
  • Cook's Note:.
  • You can substitute queso fresco with any cheese you like, such as smooth goat cheese, feta, etc. You can stuff tamales with almost anything, pork, chicken, ground meat, etc.

Nutrition Facts : Calories 91.8, Fat 2, SaturatedFat 0.4, Sodium 13.8, Carbohydrate 14.2, Fiber 7.3, Sugar 5.9, Protein 9.3

HONEY-MARINATED PEARS: MARINOVANNIYE GRUSHI S MYODOM



Honey-Marinated Pears: Marinovanniye Grushi s Myodom image

Provided by Food Network

Categories     dessert

Time 35m

Yield 1 quart

Number Of Ingredients 7

6 medium-sized firm Bartlett pears, peeled, cored and quartered
1/2 lemon, juiced
1 cup honey
2 1/4 cups water
3/4 cup cider vinegar
1 piece (i-inch) cinnamon stick
3 cloves

Steps:

  • Place the pears in a large bowl, sprinkle them with the lemon juice and let stand for 5 minutes.
  • In a large nonreactive saucepan, combine the honey and water and bring to a boil over medium heat, stirring until the honey is completely dissolved, 5 minutes.
  • Add the pear quarters to the pan in 1 layer and cook at a medium boil until the pears are just tender, about 5 minutes. With a slotted spoon, transfer the pears to a bowl and reserve.
  • Add the vinegar and spices to the syrup and bring to a boil, stirring. Reduce the heat to low and simmer for about 5 minutes. Remove from the heat and allow the marinade to cool to room temperature, then strain it.
  • Pour the pears into a sterilized 1-quart jar and pour the marinade into the jar to submerge pears. Seal the jar and refrigerate for 3 to 4 days, by that time the pears should be ready to eat. The pears will keep for up to 3 weeks in the refrigerator.

FLAMBEED PINEAPPLE CREME BRULEE



Flambeed Pineapple Creme Brulee image

Provided by Chuck Hughes

Categories     dessert

Time 4h10m

Yield 4 servings

Number Of Ingredients 9

6 egg yolks
2 cups cream
1/2 cup sugar
1/2 vanilla bean, halved lengthwise
1 pineapple
1 tablespoon canola oil
2 spoonfuls brown sugar
2 ounces amber rum
1 to 2 tablespoons or a good nub butter

Steps:

  • Preheat an oven to 325 degrees F.
  • To make the custard: Place 4 (6-ounce to 1 cup) ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil), but watch it because it can burn. Pull off the heat. Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins. Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins.
  • Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours.
  • To make the pineapple: Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces.
  • In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!). Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce.
  • When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.

THREE BEAN SALAD FOR THE 90'S



Three Bean Salad for the 90's image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
1 cup each cooked small red or pink kidney beans, white beans and chick peas, chilled
1 each red and yellow bell pepper, seeded and finely diced
1/4 cup finely sliced red onion
1 zucchini, ends trimmed, seeded, sliced and steamed, cooled and dried
2 tablespoons each chopped fresh basil, dill, parsley and mint

Steps:

  • In the bottom of a mixing bowl combine the olive oil, vinegar and Dijon mustard and season well with salt and pepper. Add the beans, peppers and red onion. Toss, adjust seasoning and chill until serving time.
  • Right before serving add the zucchini and herbs so they don't discolor.

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