Help from you creative types in making up a recipe

[kwormann]

Ok fellow creative people...here is what I had a SW restaurant:

a tamale that was shaped like a custard, filled with beans and corn and great spices.

The other one was shaped the same and had chicken, corn and smoked cheese. They were some of the best food I have ever had!

How do you think I could make these? I wondered about a tamale recipe and just changing the filling. I also thought a throw off could be corn bread mix, pouring half into a cast iron, add the filling, which has been sauted, then add the rest of the mix and baking...not EXACTALLY the same, but a knock off. Any other creations for this idea? I want to make this weekend for DH http://www.cookinglight.com/bbs/smile.gif

TIA
Kim http://www.cookinglight.com/bbs/smile.gif

[kwormann]

Just moving this to the top to hopefully find some help http://www.cookinglight.com/bbs/smile.gif

[Leanne]

I just want to say - that that is how I cook - have something & see if I can come up with something similar. However - without tasting it, I don't think I can help. I just wanted you to know we weren't ignoring your request!
I think both of your thoughts sound pretty good, given the description.

[donleyk]

Kim,

I also have been thinking about your request but can't come up with anything without experiencing the dish myself. Let us know what you ended up doing and good luck!

-KimD

[Gail]

Okay.

I'm stymied.

I'm also bewildered by your phrase "shaped like a custard." What does that mean? They put the masa mixture in a custard dish, filled and steamed it that way rather than using the traditional husk?

I'm also curious what these creations were called.

I'm pretty good on Mexican food, not so good on Southwestern though... http://www.cookinglight.com/bbs/frown.gif

[luv2cook]

KIM: What restaurant was this? I'll be happy to go there...sounds great! http://www.cookinglight.com/bbs/smile.gif

[kwormann]

Gail....It looked like it had been cooked in a custard instead of a husk....maybe I should just ask the chef....

Luv2cook....It was Mesa on West Gray in the RIver Oaks Shopping Plaza (close to the artsy theater and the new Ann Taylor). We went for Sunday brunch...they are also known for their sweet potaoto chips, which are FAB!

Kim

[tovie]

I think I would go after the chef or even the help and see what they'll tell you about it. And did they call it a tamale? I was sure I remembered saving a recipe for something similar to that because I thought it sounded interesting. But it wasn't called a tamale, although I think it was steamed.

But I can't find the recipe to save my life (g) And a search on a few Mex websites didn't turn it up either, but it did turn up this, which might could work as a starting point.

Mexican Canapes

Dough
2 1/4 cups masa harina
1 1/2 cups hot tap water
1/3 cup flour
1 tsp baking powder
3/4 tsp salt
2 Tbs lard or vegetable shortening

Filling
1 (16 oz) can refried beans
1 cup chunky salsa

Combine masa harina and water, cover and let stand 20-30 minutes. Combine flour, baking powder and salt and add to masa along with lard. Knead until all ingredients are well mixed and dough is consistencyof soft cookie dough. If necessary, add more water. Divide into 18 balls and pat each into 2 1/2" discs 1/4" thick. Lay on a hot, ungreased skillet until lightly browned, about 2 minutes per side. Allow to cool slightly, then pinch up a 1/4" border.

Warm beans.

Heat 1" oil in skillet and fry canapes until lightly browned. Drain and keep warm. To serve, layer 1 Tbs beans and 1 tsp salsa on top of canape. Top with chopped onion, sliced green onions, sour cream, guacamole, diced tomatoes, chopped cilantro.

Good luck,
Tovie

[kwormann]

Thanks everyone...Im going to give it a go this weekend.

ps...yes, they called it a tamale.

Kim

[tovie]

I was wandering around emerils.com and ran across this, which sounds pretty much like what you're describing...

RAMEKIN CHICKEN AND CORN TAMALES WITH ROASTED POBLANO SAUCE
from Essence Of Emeril EE58

· 24 fresh corn husks or dried husks soaked in hot water until softened, about 30 minutes
· 1 cup cooked, diced chicken
· 3/4 cup roasted corn kernels
· 1/2 cup diced onion
· 1 cup chicken stock
· 1/3 cup lard
· 3/4 cup cornmeal
· Salt and pepper
· Southwest seasoning
· Roasted Poblano Sauce (see next recipe)
· 2 tablespoons finely-diced red bell pepper, for garnish
· 2 tablespoons finely-chopped green onion, for garnish

Preheat oven to 350 degrees F. Lightly oil 12 medium ramekins, about 2-inches deep. Line each ramekin with 2 corn husks, leaving ends sticking out. In a large bowl beat together chicken, corn, onion, chicken stock, lard and cornmeal to make a loose smooth dough; season to taste with salt, pepper and Southwest seasoning. Spoon dough into ramekins, filling each one to top of dish, and fold leaves over to enclose tops. Place ramekins in a large roasting pan, transfer to oven rack, and carefully pour in enough boiling water to reach halfway up sides of ramekins. Bake tamales, adding a little more water to pan if necessary, 1 hour or until they are cooked through.

To serve, ladle poblano sauce onto plates. Remove ramekins from pan and then lift tamales out and onto plate. Drizzle with a little remaining sauce and garnish with red pepper and green onion.

Yield: 6 first course servings

[kwormann]

The recipe looks great! Cant wait to try it!

Kim http://www.cookinglight.com/bbs/smile.gif