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Tamale cake recipe please? - Rebecca_W - 11-13-2006
I have a big buffet menu planned around the Corn Tamale cakes in the August 2006 issue. Of course, now I can't find that issue. Could one of you helpful souls please post a copy for me? Thanks.
Re: Tamale cake recipe please? - cjs - 11-13-2006
You'll find it as soon as I post this, you know!!!
Tamale Corn Cakes
(Cuisine at home, August 2006, Issue 58, p. 43)
Makes 10-12 cakes
Whisk into 3 Cups Simmering Water; Stir in:
1/2 cup yellow cornmeal
1/3 cup masa harina
3 cups fresh corn kernels, pulsed in a food processor
1 cup Parmesan, grated
1/2 t. cayenne
Salt to taste
Dip and Coat Cakes in; Fry in:
2 eggs, lightly beaten with eggs 1 T. milk
1/2 cup all—purpose flour
1/2 cup vegetable oil
Lightly coat a 9 x 13" baking dish with nonstick spray.
Whisk cornmeal gradually into simmering water, then whisk in the masa harina. Stir in the corn and cook until mixture is thick and smooth, about 5 minutes. Off heat, add Parmesan, cayenne, and salt. Spread mixture into prepared dish and chill for 1 hour. When firm, cut into cakes. Preheat oven to 200 F.
Dip cakes into the egg mixture, then dust with flour. Fry in oil in a saute pan over medium-high heat, browning both sides. Transfer cakes to a paper towel-lined plate or baking sheet; keep warm in the oven. Serve warm cakes with toppings on the side.
Tips from magazine -
• Slowly whisk the cornmeal, followed by the masa harina, into the hot water to prevent clumping. Cook till thick.
• Transfer the corn cake mixture to a 9X13” pan, smooth out the top, and chill till firm, at least 1 hours.
• Cut out cakes from the chilled corn mixture. You can use a biscuit cutter for rounds, or cut into squares or triangles.
• For an evenly browned, crispy crust, lightly coat the cakes, first in egg, then dredge in flour, shaking off any excess.
• Fry cakes on both sides in oil (ad more s needed). They may stick at first but will release once well-browned.
Pico de Gallo
(Cuisine at home, August 2006, Issue 58, p. 44)
Makes: About 21/4 Cups Total Time: About 20 minutes Rating: Easy
Combine:
2 cups tomatoes, seeded, diced
1 cup red onions, diced
1/4 cup chopped fresh cilantro
2 jalapeños, seeded, diced
2 T. olive oil
1 T. fresh lime juice
1 t. sugar
Salt to taste
Combine all ingredients in a bowl and set aside. (Can be made up to 1 day ahead.)
Carnitas
(Cuisine at home, August 2006, Issue 58, p. 44)
Makes: 3 Cups Total Time: About 15 Minutes Rating: Easy
Simmer; Add:
1/4 cup ketchup
2 T. apple cider vinegar
2 T. prepared yellow mustard
2 T. brown sugar
1 T. Worcestershire sauce
1/2 t. cayenne
3 cups leftover cooked meat (brisket, pork shoulder, rotisserie chicken, etc.)
Simmer all ingredients (except meat) in a skillet over medium heat for 5 minutes. Add meat; cook until hot.
Jalapeño Sour Cream
(Cuisine at home, August 2006, Issue 58, p. 44)
Makes: 1/2 cup Total Time: 10 minutes Rating: Easy
Stir Together:
1/2 cup sour cream
1 jalapeño, seeded, diced
Juice of 1/2 a lime
Salt to taste
Stir together all ingredients and chill. (Can be made up to 1 day ahead.)
Re: Tamale cake recipe please? - Rebecca_W - 11-13-2006
THANK YOU!!!!
You are right, I will find this soon, I am sure. Though I have already cleaned the house, moved the sofa and the TV (places that collect junk), and both my husband and I have sorted through all of the Cuisines on the shelf as well as all the other cooking magazines. So I really tried before I came here! But you are right, it will turn up in my son's room or some other weird place!
In the meantime, thanks again for the help -- now I can get on with the detailed shopping list and plan for Saturday.
Re: Tamale cake recipe please? - cjs - 11-13-2006
Be sure to let us know your finalized menu, so we can beg recipes...
and you are welcome.
Re: Tamale cake recipe please? - bjcotton - 11-13-2006
Welcome Rebecca! Good luck with your dinner.
Re: Tamale cake recipe please? - Half_Baked - 11-13-2006
Welcome Rebecca! Boy that dinner sounds great. Thanks for posting it Jean.
Do let us know how it turns out.
