Recipes & Cooking!

I used to work at this clinic and there was  this hispanic lady that came in every thursday with homemade tamales and they were just soooooooo good! I have been wanting some for weeks now, and I cant find anyone in my area that sells them, at least not the ones I want. We have these taco/mexican food stands all over the neighborhood but none of them seem to make tamales. I am about ready to bumrush one of the hispanic mothers at my daughters school and bring her home with me and hold her hostage for homemade tamales

I didn't know if you all where interested in breakfast foods, but I LOVE making these pancakes.  I use 'Yellow' instead though.

3/4 cup blue cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
1/2 cup milk
2 tablespoons butter, melted
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup pine nuts, toasted



DIRECTIONS
In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
Serve immediately with maple syrup of fruit preserves.

That's 4 servings.

minibrutus wrote:

Okay, in an old Saveur magazine I found an article about the "El Cholo" restaurant going national for delivery on it's fresh made tamales. They're expensive - $60 a dozen, and I don't know how old this article is. Maybe 10 years. But here's the number to call 888/982.6253 or fax 213/737.1873 for an order form.

Edit: I just looked it up online - they're still taking orders, but they do it online and they've gone down to $42 a dozen. Here's the link.

http://www.elcholo.com/asp/site/losAnge … .asp?Cat=1

Oh thanks I just may have to order me some of those if I dont nab me a hispanic lady at the school first

Lol, that one was pretty bad, but I think this one was the worst:
http://cakewrecks.blogspot.com/2008/07/ … ation.html
I'm not kidding, I laughed for about 10 minutes at this one and the site that it links to.  LOL LOL LOL.

Adacatcher wrote:

This one was the one that made me spit out a mouthful of soup all over my shirt.

Oh gaw- I called a friend to tell her about that one!

Seriously- why would you need naked babies riding carrots? What occasion would call for that? A retirement party? A 2nd birthday? Happy graduation? I just don't see it...

And welcome back Ada... you've been missed.  Even though it's been like a page since you were last here. 

Ah, good to know Holly! Well if they're gross then 42 dollars a dozen is way to expensive.

neamine and Ada, I lolled at both of those too. I had forgotten about the plaid one! The description on that made me giggle uncontrollably.

Haha, I love that cake blog. Super amazing. The olynpics? Aha.

Mm, have to decide what to make for my birthday.. I know I'll have to make two cakes because I want a macha green tea one and no one else will come near a green cake. Odd balls, don't know what they are missing.

I haven't had tamales in forever! There is a recipe in Veganomicon, I'll have to try it sometime..

I still haven't made anything! Ahhh...

I think I'm leaning towards my enchiladas (chicken with red sauce) with spanish rice and refried beans.

OR

season the chicken with lemon pepper and rosemary (?). Melt some havarti over it and maybe put some of this garlic tomato sauce (made it last night for spaghetti) over it.

I'm so indecisive.

Im still waiting on the bestest tamale recipe! Holly says that the http://www.elcholo.com/asp/site/losAnge is nasty! So im still waiting for the master recipe! Please dont make me momnapp a hispanic lady at the school!

BTW--I BSed moar icing with the mascarpone.  It turned out a little better, though it looks disturbingly like fine cottage cheese.

But it tastes like thick, super-sweet, homemade whipped cream, which is exactly what I was going for.  nom nom nom.  I'm very excited you see; this is going on a Very Cute Cake (Or, I hope it becomes a Very Cute Cake), Japanese-style, to celebrate my silly boyfriend's return from Japan (it was called a "Japanese Christmas Cake", if I remember correctly).

White cake and icing with mascarpone b-sed icing and loads of fresh berries.  They had this all over the place when I visited, cuted up so that each little cut had some swirls of icing and you could see the slices of the berries on the side--like SO!




SO. CUTE.

(EDIT:  I know it should technically be whipped cream, but I wanted SO BADLY to do something more interesting; plus a couple cakes I had tasted "heavier" and he likes them better that way )

Last edited by Nemaine (08-21-2008 02:24)

I got some gorgeous corn last night and Ky blanched it (to stop the starch conversion) and put in the fridge. Now what to do with it? (Other than the obvious.) Anyone got a corn chowdah recipe?

Wow, that link is horrific. It's like a car crash (bimbo). I can't take my eyes off of it. In the spirit of your link, my good friend Bill wrote an article about something that you might get some LULZ out of: The Joys of Jello.


The whet your appetite (har har) here is a quote: "We are talking about an age before we knew what the **** was a trans fat, Kentucky Fried Chicken was still frying its product in the sweat of Filipino laborers, and McDonald’s French fries were in actuality individually carved pieces of cooking lard."

Warning: You may actually pee yourself while reading this. I am not exaggerating.

Last edited by Adacatcher (08-22-2008 20:15)

By the way, this makes me even more scared of terrines than I already was. I mean, it's really just the fancy schmancy modern equivalent of the sickeningly vegetable filled jell-o mold.