Category: Misc.

Tamale Open…The Cinco de Mayo Roundup


A while back I thought it would be fun to create a event around the tamale.I asked Ben if he’s up to cohosting and he was game.This inspiration came after a fun yet laborious evening I had making tamales. My mind started racing as to all the possibilities out there. They could be sweet or savory. The Tamale has a rich history and its interesting to note how the ingredients change and vary to region. They are not exclusive to Mexico alone. Versions of their corn meal based packet can be found in the Caribbean,Central America, and the Mississippi Delta.Some wrapped in corn husks, and some in Banana leaves. The people of these regions adapted this and made it their own. But we associate the Tamale with Mexico.I had hoped there would be more entries for this.It became apparent Tamales are intimidating to a lot of people. The time, ingredients,and effort tend to put people off. Its easier admittedly to buy them. But there is nothing like enjoying your fresh made tamale that you crafted.I promise the effort is worth it. So we may only have a few entries, but they are stunning entries from all over the globe. I applaud all of you for the effort and depths you went through to participate.Most of the entries of variations of the Tamale. The main requirement is that was Masa based dish. I vow the Tamale Open will be back…
Andele… Let the festivities begin…


Our first entry is from Lisa Rene @ Unique Little Bits.She made a enticing Charred Pepper Pupusa.I don’t think a vegetarian or carnivore can resist these grilled bits.Wouldn’t these be nice starters for our Cinco De Mayo Cookout with a Golden Margarita?

Our second entry came all the way from the UK. Pixie from You Say Tomato I Say Tomato took the train all the way into London Town to secure the ingredients for her authentic Tamales. She mistakenly didn’t feel she did them justice, but I as well as many others are super impressed. Way to go Pixie. You Rock. Lets take a shot of Tequila on this.

The lovely Gabi from The Feast Within thought she was too late but managed to create this delectable entry of Chile Garlic Butter Shrimp on Masa Blinis. They just scream good summer eating outside with a peach Margarita on the side.

Megan from Megans Cookin jumped at the chance to make her man some Chili Verde Sopas. She diplomatically combined their preferences( he ‘s into Chile Verde and she likes her Carnitas) for a fab dish. I just want to sop this up with a nice chilled Cerveza.They must be a great couple because this dish works.

And last but not least…Moi. I decided to offer up a tasty dessert of Banana Chipolte Pineapple Tamales. Since I had already made tamales previously, I decided to explore a sweeter route steamed in Banana leaf. I think I need some coffee with this and maybe a slug of Kahlua .

So here’s our limited but Muy Delicioso Roundup.Now lets go over to Ben’s Place to vote. He will be setting up a poll this week. The winner will get great this great prize below. If by chance the winner is outside the US, I will replace the spice element with another.
Thanks you all for participating and reading!

Growing Up In D.C…Remember the Rum Bun?

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Did you know this is my 99th post and I only begun last summer! How time flies.Speaking of which I had a wave of nostalgia sweep over me.I realized I hadn’t had a Rum Bun in a long time.Growing up in the Washington D. C area during the 70’s AND 80’s Rum Buns were a distinct part of the bread basket before dinner in the great seafood houses such as Hogates, O’Donnells, Bish Thompsons,Flagship,and Anchor Inn( most long since shuttered).As a child I couldn’t wait to did into those warm sweet rolls before my order of Lobster came. Whats a child doing ordering Lobster you ask?Well legend has it that I was the lobster baby. Before I could even read I had to have my lobster!No Kiddie menu for me. My mother encouraged it and my father resentfully paid the bill.Once he tried to trick me and say there was no lobster on the menu. I grabbed his menu and said ‘let me see’. My big eyes went over the menu and found it. He couldn’t get away with it. Eventually I grew out of my lobster addiction. Certain Someone was appalled when he heard this story and thinks I’m spoiled rotten. Maybe I am.
So back to the Rum Buns…Now that we have Internet I did a search. I found the Hogates recipe from the former chef on a few sites. They looked consistent. I mistakenly believed I had a well stocked baking pantry, but I didn’t . So I made some changes as the amounts of some of the ingredients were large. I ran out of All Purpose flour so I added Amaranth flour and wheat in addition to the 1lb of what I had. I didn’t have 4 oz fresh yeast and prayed my 2 oz of SAF instant yeast worked ,as lesser amounts are required with this type. And the recipe called for obscene amounts of Rum Extract. One bottle is 1 oz. The dough alone required 2z. So had to add real dark rum. I purchased more Rum extract later on for the glaze and icing. Yes glaze and icing combined!These babies will be going to work as they are to lethal to leave laying around.

In other news the lovely folks at Cakespy sent me these cute badges for giving a lead. If you haven’t checked out this site do. They are loads of fun and seem to have spies everywhere giving us great reviews, interviews, etc.

Also Ben has awarded me the Blog of Distinction Award. Thanks darling. I guess I have to pass that on.
Hogates Rum Buns
Ingredients:
Dough
2 pounds all-purpose flour
1 ounce all-purpose flour
6 ounces granulated sugar
5 ounces raisins
4 ounces vegetable shortening
4 ounces butter (unsalted, room temperature)
2 tablespoons grated nutmeg
1 teaspoon ground bakers cinnamon
1 ounce table salt
1 cup water warm
4 ounces fresh yeast
1 cup pasteurized or fresh eggs
2 ounces rum extract
1 cup whole milk
Cinnamon-Sugar Mix
2 tablespoons cinnamon
1 cup sugar
Glaze
1 cup water
1/2 cup rum extract
6 ounces granulated sugar
Icing
2 ounces rum extract
2 ounces light corn syrup
1 ounce unsalted butter (melted)
12 ounces confectioners sugar
Directions:
In a mixing bowl fitted with a dough hook, combine all dough ingredients. Mix for 20 minutes until dough is smooth, place on floured tray and let sit at room temperature for 10 minutes. Then refrigerate overnight. Preheat oven to 400 degrees. Flour work surface and roll dough out 4 inches by 20 inches. Brush with melted butter (not in above ingredients) and sprinkle with cinnamon sugar mix as needed. Roll dough strips tightly together. With knife, cut into sections three fingers wide and place in greased (not in above ingredients) muffin pan. Place a towel over the buns and proof them (let them rise until double in size.takes between 30 and 60 minutes, depending on the temperature of the room). Then bake in oven for 25 to 30 minutes or until done. Turn pans occasionally for even baking. Remove from oven and brush with glaze (Heat glaze ingredients until sugar is dissolved)immediately. Cool for at least 10 minutes, then coat with icing( just mix all ingredients together adding the liquids a bit at a time) before serving.

Oh Canada!

At last I’m home! I have the whole house to myself this weekend. I love my solitude. Both Certain Someone and I are only children and share this trait. By the way he was tickled pink with all of the comments about his culinary efforts in the previous post. He may actually become a monthly guest blogger.

Anyway I love Toronto! And I know I will love the the west coast and east coast of Canada as I start to visit more during the year. Not only did I work well with my colleague, who I think was separated at birth ( we are alike in many ways), but I got to meet the Man! Peter M. aka ‘The Boner King’. A good Catholic educated girl is taught never to look down below and I had a peripheral view of a T shirt that I just quickly assumed was a Burger King T shirt.I though how very Anti Foodie. But we all clicked immediately and it finally dawned on me what his shirt said!. It was all in good fun. Peter brought his camera and I had my Blackberry camera. Unfortunately mine turned out like crap and I looked like a drunk hunchback leaning into the Boner King. We all had amazing conversation and spoke about food, blogging, food, travel. food, race/culture, food , politics, food,money, food,and more food! I could have stayed hours more with my colleague but work called. Until next time.

As for food in Toronto, from what little I saw it didn’t disappoint. I love the diversity and strong Asian influence. My first meal was a Indonesian Bami Noodle dish with the most amazing fresh pepper sauce. It was at a fast food joint called called Rich Field Market. Amazing. My boss wanted to buy a jug of the sauce and vowed to recreate it. Then as chose to dine in the hotel at a pretty good Japanese Restaurant on the roof called Sagano. I started with a lychee and cherry based cocktail called a Tomokyoto and then went to a great Lychee Sake Martini.I love Lychee!
Then I was torn as to what to order. I settled on a Soft shell crab Maki roll. And then a appetizer portion of Chicken Yakitori. That totally used up my $50 per Diem but it was so worth it. I slept well after that.Upon departure I grabbed some Canadian specialties such as Ice wine( sample size packs) and of course 100 percent Maple Syrup and granules to play with in my baking endeavors. I will be back for sure.

Certain Someone…Not A Guest Blogger

….Although he should be.Certain Someone was just to shy to blog today.To many times I think mates point out the negative more so than the positive. Its not that we don’t appreciate our mates. But when they get under our skin we tell we world .For the most part Certain Someone and I have a stable relationship. In May we celebrate our 2 year anniversary. While I don’t see a engagement ring eminently, he’s content enough for me to be his partner( Euro Style) until we reach the old age home.Needless to say that doesn’t sit well with a lot of ‘in -laws’ types.He knows my views and goals . My parents were divorced and at my age I haven’t rushed into marriage, so why now.So what does this have to about food. Everything! One of my biggest joys is cooking,and cooking for him when he’s home and our schedules permit. A lot of modern types don’t understand and think I pamper him a bit to much. But its a mutual pampering society because he does more for me than I will reveal in this blog. Lets just say he’s a patient , generous partner who has given me a enviable life.When the chips are down he’s there.Plus he supports my efforts in all I do. But does he cook you ask? Rarely, but when he does it pretty damn good with his limited repertoire.

The above picture was what he whipped Sunday. We were both totally zonked out. It was one of those weekends we lived in Pajamas.I didn’t even want to go to the store as we were both travelling in the week ( Canada for me, Sweden for him).Anyway he took these leftover ingredients and made us Pasta a la Certain Someone. I didn’t have to lift a finger.Thick Spaghetti,Heavy Cream, Tomato Paste, A few strips of bacon, Onion,secret spices and herbs( curry , chili pepper namely), a lone pork chop, sun dried tomatoes, and spinach!

All cooked down to hearty , tasty meal. He channeled his poor student days and came up with a pasta dish better than what we get in a lot of restaurants. So I going to to try to praise more and appraciate the small gestures as well as the grand.

Little Neck Clams And Squid Ink Pasta

This is such a easy and simple meal that packs in the drama and flavah! Kind of like moi!Certain Someone is away tonight and you know what that means. Little Neck clams were singing to me in the supermarket.Just the perfect topping to some black squid ink pasta I had laying around. I steamed my clams in Garlic,Vermouth, Water , and Butter. Boil the pasta. And toss with some of that lovely parsley sauce I made yesterday (Parsley, garlic, lemon, mint, olive oil pulverized in a blender) and more olive oil. Simple ,fast, fantastic.

Whats this about you ask? Well the Caked Crusader tagged me with this Six Word Memoir thing going around.That’s me altered form picture taken in this incredible dive of a Chinese Restaurant in New York City’s China Town. Forgot the name but its well known.Anyway the wall paper is actual money you post up and leave your initials for good fortune. I think the only people getting rich was them!Anyway the six words to describe me is what I captioned. If I had a dollar for every time I heard that!.The rules are your to tag 5 more people. I’m not going to directly because I feel they would whip my ass getting another Meme. Plus I owe some people some Memes. Sorry. So feel free to play along if you want. I like trying to narrow down my essence in six words.
Rules:1. Write your own six-word memoir.
2. Post it on your blog (and include a visual illustration if you’d like).
3. Link to the person who tagged you in your post.
4. Tag five more blogs with links.
5. Remember to leave a comment on the tagged blogs with an invitation to play.
And before I hit the road again , I plan to cook up TAMALES this weekend. Don’t forget. Its really fun and not as challenging as you may fear. Hint. I’m making mine spicy and sweet! That’s kind of like me too.