Homemade Tamales

8-10 lbs Pork (Boston Butt)

Boil meat in two pots until tender. Salt water lightly add spices (we added about a T of Chili powder, cumin and garlic powder, a tsp of salt and cayenne pepper), 3 carrots & 3 celery stalks for one pork butt. Retain broth to add to chopped meat, and masa mixture. Chop meat in food processor. Cut meat into 2x2 squares to chop in food processor.

In a large pot add the chopped meat, some broth and the following spices and cook; stir frequently to keep from sticking:

1 c. chili powder

1/3 c cumin
1/4 c. minced garlic
scant 1/4 c salt
1 T cayenne pepper

Place large pot of meat into refrigerator and remove 4 or 5 cups at a time. Divide into smaller pots if refrigerator room is a problem. Because it takes a while to make try to keep meat refrigerated, do not let meat set out all day while making tamales.

Edited for 0ne pork butt:

One bag of Masa (4.4) lbs

5 cups of lard (melted)

We melted the lard and added the spices below:

1/3 c chili powder

1T cumin

1 tsp garlic powder

1-2 T salt

Soak corn husks in water for at least 2 hours. Remove from water to drain.

We mixed the lard into the masa in batches using the mixer. It was still to dry. So we started adding broth and returned the masa to the mixer in batches adding broth, 5 cups. Since we were preparing the masa in advance with plans to make the tamales the next day we stopped here and put all the masa/lard/broth mixture back into a large covered container and put it in the refrigerator. The next morning we took the masa mixture out of the refrigerator (not early enough as the lard had hardened up). We heated up an additional 5 cups of broth (in 2 and 1 cup batches) adding it to the masa mixture by hand until we got the consistency we wanted for spreading.

Making the tamales - pat the corn husks dry on the smooth side. Spread an even amount of the masa onto the corn husks towards the wider end, from side to side and all the way to what will be the open end. Try to make this the same for all the tamales - quality control. We added a rounded tablespoon of pork then folded one side over the other and folded up the end. Sit them aside in a pan.

We bundled them into groups of 6 with cooking twine.

Results - Tamales cooked for about 2.5-3 hours because we used a canning pot with a pizza pan in the bottom not allowing steam to flow through the center of the tamales.

It made 10.5 doz. (When we ran out of corn husks and I finished them up, I used my large cookie scoop for the masa and the small cookie scoop for the pork so they were all the same size. About 5" long. )

Flavor was good but the masa was a little dry. Some youtube videos we watch all added either baking powder or baking powder and baking soda to make the masa fluffier. Some also whipped the lard before mixing it with the masa. It seems to me you would mix all the dry spices in with the masa flour before adding the lard and other wet ingredients.

Will try again to improve the masa part of this recipe.

YuSheng - Chinese New Year Raw Fish Salad

While in Singapore I had the opportunity to experience "tossing" and eating this salad. I loved all the colors and it was great fun tossing it with chopsticks trying to get it higher and higher while wishing prosperity to those around the table. I found this recipe by searching the internet. This one looked most like the one I had out at Raffles Marina. I found it at www.noobcook.com and it has all the steps on how to prepare it laid out with photos. Looks easy to follow and Chinese New Year for 2013 is Sunday, February 10th and is the year of the Snake.

(A) Main Cast – 8 main ingredients

1) 1 carrot, skin peeled
2) 1 white radish (daikon), skin peeled
3) 1 cucumber
4) 2 tbsp Japanese red pickled ginger (In Singapore, I buy them at Sakuraya/Cold Storage Taka/Isetan Scotts Supermarket) - these are stores local to Singapore. Here in Texas I would need to go to an Asian Specialty Market. There is also a list of substitutions at the bottom of the recipe.
5) Pomelo (the pommel is a crisp citrus fruit native to South and Southeast Asia. It is usually pale green to yellow when ripe, with a sweet white flesh and very thick albedo.), peeled and sacks separated, about 50g (1-3/4 oz)
6) 1 packet of Pok Chui crackers (I used store bought ones from NTUC - another store in Singapore)
7 & 8 ) Red and green yam strips which is made with
- 1 yam, remove the skin (wear disposable gloves when handling yam)
- red and green food colouring (I use Bake King’s Cochineal/Cherry Red and Apple Green)
- vegetable oil for deep frying

(B) Supporting cast
- 1 tbsp toasted sesame seeds
- 1 tbsp roasted peanuts, chopped finely (or crushed using mortar and pestle)
- 1 tsp Chinese 5-spice powder
- 1 tsp cinnamon powder
- a small dash of Chinese white ground pepper
- 1 tbsp good quality extra virgin olive oil

 (C) Sauce
Note: Serves 2, feel free to double the quantities for 4, triple for 6, and so on
- 2.5 tbsp Chinese plum sauce
- 1 tsp sesame oil
- a tbsp of hot water to achieve the consistency of sauce to your liking (adjust according to the brand you use)

(D) Raw fish
Suggestions
- raw fish slices 生鱼, usually salmon sashimi slices (traditionally raw mackerel used) and/or
- abalone slices

(E) Tools

- a special vegetable peeler with “teeth” or julienne slicer or mandoline for shredding vegetables quickly and finely to long thin strips

- a round plate for assembling the main ingredients as roundness symbolises fullness

DIRECTIONS:

(A) Main Cast – 8 main ingredients
1) Pat dry carrot, daikon and cucumber after washing. Using a special vegetable peeler with “teeth” or a julienne slicer or a mandoline, julienne (slicing to long thin strips) 50g (1-3/4 oz) of each vegetable.
2) To prepare the yam (see photo step-by-step below), wear disposable gloves as the yam will “bite” our skin. Slice off the yam skin and then using a special vegetable peeler with “teeth” or a julienne slicer or a mandoline, julienne (cutting to long thin strips) 100g of yam. Divide yam into two equal portions in two separate bowls. Using a short straw, pick up a few drops of red colouring and dye one bowl of yam red. Use another straw, dye the other bowl of yam green. Leave to dry for a while. Heat up some vegetable oil in a wok (enough to cover the ingredients; I use about 500 ml), when the oil is hot enough turn it down to medium, add the red yam first and deep fry for about 3 minutes. Remove and drain on a plate. Repeat for green yam. It is important that the oil is hot enough but not too hot or else the yam will become too crispy. Set aside.
3) Arrange all the ingredients on a round plate.

(B) Supporting cast
1) To toast sesame seeds, heat up a dry pan or wok, then add sesame seeds. Use a spatula to stir the sesame seeds evenly and toast till the sesame seeds is a nice golden brown. Do not take your eyes off during the toasting process as it only takes a few minutes, and the seeds get from golden to burnt really quickly.
2) Arrange the ingredients in separate shallow dishes.

(C) Sauce & Raw fish
1) To prepare the sauce, just add everything in a small bowl and mix till evenly dissolved.
2) Arrange the raw fish on a separate plate. If using mackerel, you may want to marinade the fish slices with some ginger juice because some people find it more “fishy” than salmon.

When all the ingredients have been piled on the plate, then everyone, on cue, proceed to toss the shredded ingredients into the air with chopsticks while saying auspicious wishes (吉祥话 Jíxiáng Huà) out loud to mark the start of a prosperous new year. It’s believed that the higher you toss, the greater your fortunes!

Extra Sides (optional/not shown in photos)
- preserved jellyfish
- preserved papaya & melon strips
- lime slices and a bit of lime juice
- lobster sashimi slices

Ingredients substitution
- red bell pepper for red yam
- green bell pepper for green yam
- deepfried wonton skin wrappers for pok chui crackers
- grapefruit for pomelo

Source:http://www.noobcook.com/yu-sheng-chinese-new-year-raw-fish-salad/

Caipirnha

1 small orange, chopped
1 lime, chopped
1 lemon, chopped
1 cup of sugar
1 bottle cachaca
ice
fresh mint and lime slices for garnish

Place the pieces of citrus and the sugar in the bottom of a pitcher. Using a muddler or the handle of a wooden spoon, crush and mash the fruits to release the oils and juice from the rind. When you have some nice juice in there and the sugar begins to dissolve, add theliquor and stir to combine. Fill lowball glasses with ice cubes and pour the cocktail over the ice. Do not remove the pieces of crushed fruit. Garnish with mint and lime. Use fresh sugarcane sticks as stirrers, if desired.

Picanha Roast [Brazilian]

5 cloves of garlic
3 Tbl of coarse salt, plus extra for seasoning
5 Tbl of olive oil
1 (2 to 3 lb) tri-tip roast, fat trimmed and connective tissue removed
2 pints of cherry tomatoes
1 (16 oz bag) frozen pearl onions, thawed
fresh ground black pepper




Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Put the garlic paste in a small bowl and mix in 1 tablespoon of the olive oil.

Put the meat in a baking pan and prick it all over with a fork or metal skewer. Evenly rub the garlic paste on the meat. Marinate at room temperature for 1 hour.

Preheat the oven to 400 degrees F. Scrape as much of the garlic paste off the meat as possible so it does not burn in the oven.

Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Pour in 3 tablespoons of the olive oil and sear the beef until browned on both sides, 4 to 5 minutes total. Transfer the skillet to the oven and cook the roast for about 35 minutes for medium and up to 45 minutes for medium-well. (remember that the roast will continue to cook while resting outside of the oven, so it's best to remove the roast from the oven when it's slightly underdone). Check the color of the roast by making a small slit in the thickest part to check the color (remember that the meat on the edges of the roast will be more well done) or use a digital thermometer to check its temperature (128 to 129 degrees F for medium-rare). Remove the roast from the oven, cover with foil, and set aside to rest for 10 minutes before slicing.

While the roast rests, preheat a grill pan over medium-high heat. Alternately thread the cherry tomatoes and pearl onions onto wood or metal skewers. (If using an outdoor grill, soak the wooden skewers in water for 30 minutes to prevent them from burning.) Brush the tomatoes and onions with the remaining 1 tablespoon of olive oil and season with salt and pepper. Lay the vegetable skewers on the grill pan and char on both sides. Serve on a platter alongside the sliced beef.

6 servings
Source: cookingchanneltv.com

*Note: If you don't have an oven-safe skillet, you can transfer the roast fat side up to a roasting pan and follow the recipe instructions as described above.

Brazilian Codfish Balls [Bolinhos de Bacalhau]

1 1/2 pounds russet potatoes;(about 2 to 3 medium), peeled and cut into chunks
3 cups clam juice (or fish or shrimp bouillon)
1 medium yellow onion, quartered
1 bay leaf
1 pound cod fillets, cut into large chunks
2 large eggs, lightly beaten
3 tbls of cilantro, chopped, plus more for garnish
1-1/2 tsp green tabasco sauce
1 tsp salt
1 cup of seasoned dry bread crumbs

DIRECTIONS

Put the potatoes in a pot and cover with the clam juice. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 20 minutes. Remove the potatoes with a slotted spoon and place in a bowl. To the cooking liquid, add the onion and bay leaf; bring to a simmer for 3 minutes. While the potatoes are still hot,mash with a hand masher and set aside. Add the cod to the simmering broth and cook until the fish is opaque, about 3 minutes. Remove the fish with a slotted spoon and add to the mashed potatoes.

Add the eggs, cilantro, hot sauce, and salt to the fish and potato mixture. Mix until well combined. Cover with plastic wrap and refrigerate until completely cooled and firm, at least 4 hours or preferably overnight.

Preheat the oven to 400 degrees F. Coat a baking pan with nonstick cooking spray. Spread the bread crumbs on a plate.

Using an ice cream scoop, roll the chilled fish and potato mixture into 2-inch balls. Then roll each ball in bread crumbs to coat completely. Put the codfish balls on the prepared pan and spray the tops lightly with nonstick cooking spray, this will make them really crispy. Bake until the codfish balls are nicely browned, 20 to 25 minutes. Put the codfish balls on a platter and garnish with cilantro.

Makes: 12 balls

Source: cookingchanneltv.com (and they got it from Food Network

Thai Chicken Noodle Soup

1 tablespoon sesame oil
4 cloves garlic, minced
2 teaspoons minced ginger
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup natural chunky peanut butter
1 cup crushed tomatoes
6 cups reduced-sodium chicken broth
1 tablespoon fish sauce
6 ounces rice noodles
2 cups shredded green cabbage
1 cup canned bean sprouts, drained
1/4 cup chopped scallions
Chopped cilantro (optional)
Chopped peanuts (optional)

Directions:
1. In a soup pot, heat the oil over medium-high heat. Add the garlic, ginger and chicken. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink on the outside.

2. Dissolve the peanut butter in the crushed tomatoes; add the mixture to the soup pot along with the chicken broth and fish sauce and bring to a boil. Add the noodles; reduce heat to a gentle simmer and cook 5 minutes. Stir in the cabbage and cook another 5 minutes. Stir in the bean sprouts and scallions; turn off heat.

3. Ladle soup into bowls and top each with cilantro and peanuts if desired.

4 servings
Source: Fitness Magazine

Gingerbread Cheesecake Bites Printable Recipe

1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)
4 oz cream cheese (room temperature)
2 cups powdered sugar
1 teaspoon vanilla
Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper liners mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon.
Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough.
Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean.
Don’t over fill the cookies with filling as they will rise when baked.
Let cool before removing from cupcake pan.
***update*** there is a bit of rise and fall when baking the gingerbread pre-made cookie dough. Add 1/4 cup flour to the cookie mixture and the dough will be a little firmer and will bake up with less puff, then there will be less collapsing of the dough when cooling. The gingerbread cookie and filling can be refrigerated to get them back to a cool temperature before baking and that too will help if the filling is melting or the cookie dough is rising too much. You can also bake the cookie cups empty and add the cheesecake filling when the cookie cups are cooled.