Sweet Corn and Goat Cheese Tamale Appetizers

Shower the people you love with love...(James Taylor.) One of my favorite events to take part in is a Bridal or Baby Shower. It has the expected vibe of celebration, but also the vibe of thrilling things to come, happy expectations of the future. It's a roomful of giggles and unselfish support. The theme for this particular Bridal Shower was Fresh, Colorful and Mexican Inspired.

Sweet Corn
and Goat Cheese Tamale

The Bride requested Vegetarian Tamales, but also wanted it to be small plate/finger food portions. I may have eaten my weight in Masa while developing these tamales in cute, but filling appetizer size packets. Oh, what I do for my art.Just a few words about the word "tamale":

In the United States we are accustomed to using the word "tamale", but the singular version in Spanish is actually "tamal". It was adapted by the Spanish for the "corn dough filled and wrapped food" from Nahuatl (the language of the Aztec Empire.) Their word was originally "tamilli". The Spanish made "tamal" mean singular and "tamale" mean plural and then the visiting Americans added an "s" to that. In other countries with a rich heritage of tusk-wrapped dough, it is called nacatamales, pasteles, and humitas.

At the Bridal Shower I also served Pulled Chicken Mole and Roasted Zucchini & Mushroom Probaditas, along with a fresh Mango, Melon and California Avocado Salad with Honey Mint Drizzle. Other food fun included Caramelized Poblano and Potato Torta, Jicama & Avocado Guacamole, Chocolate Cinnamon Mexican Wedding Cookies, and a "Baudy Bachelorette" basket of mini Equadorian Frozen Bananas on Sticks (covered in homemade Chocolate Magic Shell (vegan.)The Bride's friends led a whole afternoon of funny, retro games and concluded with a Pinata game where they played music and cracked open a little cardboard pinata-bride until she gave up her very unique German Candy (the groom is German...ohhhh.)
Great weather, good food, music, laughter and a surprise video appearance from the Groom professing his love and promises for the future. Wow, right? My advice: Surround yourself with people who are showering the planet with love and get wet!

Recipe: Sweet Corn and Goat Cheese Tamale Appetizers

1 bag Dried Corn Husks for tamales
4 Ears fresh corn (remove corn from cops)
3 1/2 cups Masa Harina for Tamales
2 1/2 cups hot water
1 stick (4oz) butter softened
1/4 cup sugar
1 Tbls. baking powder
pinch salt
1 Poblano pepper (charred/grilled, peeled and cut into small cubes)
8 oz. Goat Cheese
1) Separate and soak the dried corn husks in hot water for about 2 hours. Weigh the husks down so they stay submerged.

2) Reserve 1/3 cup of the corn kernels cut from the cob and put the rest of the corn in a food processor. Process the corn with quick pulses until it is a chunky paste. 3) Add the masa, butter, sugar, baking powder and salt to the churned corn. Process til mixed well, about 1-2 minutes. Pour out into a bowl and stir in the reserved corn kernels. 4) Set up a steamer (or a rack in a large pot over an inch of water) by laying several of the wet corn husks on the rack.

5) Lay out the corn husks on a board to prepare the tamales. Place a heaping Tablespoon of the batter on each husks, press a piece of poplano pepper into each one and top with a dollop of goat cheese.
6) Fold up each tamale by pulling the left side over, then the right side over. Pull the bottom up and over, then the top to close it all up. Using one of the corn husks torn into strips, tie a piece around the tamale to hold it together.
7) Set the prepared Tamales on the husks lined steamer rack, cover and steam for about 45 minutes. You can test a Tamale, it's done if the tamale pulls away from the husks easily. Serve these with salsa, or guacamole or go for it and use both!

**These freeze great for eating later**

Couscous w/ Fresh Corn, Garden Tomatoes & Arugula Pesto

I've been known to polish off a coffee cake in one sitting. I will seek out chocolate like a truffle pig. I can hardly start the morning without some kind of bread/muffin/biscuit/scone thingy. Yet, if I had to pick my favorite plate of food it would be a collection of salads made with Quinoa, Couscous, Farro, Mushrooms, Nuts and Vegetables. Does that make me "Bi-Palate"?

Israeli Couscous w/ Fresh Corn,
Heritage Tomatoes and Arugula Pesto

One reason I love entertaining is the challenge of crafting the event and the food around what or whom is being celebrated. My goal is always to Feed-The Fun! This past weekend, it was a Bridal Shower. The gorgeous lady-of-the-day is an actress, a yoga instructor, a baker and very intelligent about food. Her shower was vibrant with laughter and retro-games mixed with original games thought up by her circle of long-time girl friends (including a Newly Wed game that involved an interview with the groom-to-be on screen.) It was stylish and there were a lot of gorgeous people in one place.

(original photography by KhaliMacIntyre.com)

The sparkling bride-to-be loves and appreciates baked goods, so I made Lavender Cupcakes w/Lavender Frosting and Lemon Curd Filling.

She prefers healthy and mostly meatless meals, so I made Quinoa w/dried cherries in Lettuce Cups.

She enjoys eating seasonal, farmer's market foods, so I made Israeli Couscous with Fresh Corn (cut off the cob), and my very own garden Heritage Tomatoes, with home made Arugula Pesto.The next day, I made it again -- for me. Today, it was lunch -- for me. Send help, I'm Crazy-for-Couscous. Every bite of these tiny pasta pearls are dressed with peppery Arugula Pesto. Then, they get bejeweled with Heritage Tomatoes.Every spoonful is dotted with caramelized onions and sweet corn.

I have 2 ears of corn left and maybe one more apron-full of summer garden tomatoes. I have a long airplane ride ahead of me this week and you can bet I will have a little carry-on tub of this to munch.

The standard Couscous (originally from Northern Africa) that we buy in bulk or box in America is sometimes mistakenly thought of as a grain. Actually, it's pasta. It's made from hard semolina, and anciently from the durum (hard grain of the wheat.) It is a process that includes grinding, rolling, drying, and pre-steaming. A simplified version of it is done when you make Fregola Pasta. Using the boxed versions allows us to skip that part and gives us a filling and healthy dish that only takes a few minutes to cook. Like rice, Couscous easily takes on the seasonings and flavors that you add to the broth or cooked pasta. It can be served hot, warm or chilled and also makes a great thickener for soups and stews.

Israeli Couscous is similar to the standard Couscous, but the pasta rounds are larger. It was created during a time when rice was hard to come by in Israel. The wheat based dish was a great substitute for the daily consumption of rice (for anyone who could eat gluten.)Regular Couscous is generally cooked by adding 1 part dried couscous to 1.5 parts liquid, bringing it to a boil, covering it and taking the pan off the heat for about 5 minutes.

Israeli Couscous does better, I think, when you stir the dried grains in a bit of oil or butter to coat them, then stir to toast just a bit. Then, you add the liquid, bring to a boil, cover and reduce the heat while it cooks for about 10 minutes.

Either kind of Couscous is so versatile and easy to store that it makes an easy go-to life saver in your pantry.

RECIPE: Israeli Couscous with Fresh Corn, Heritage Tomatoes and Arugula Pesto

1 cup fresh corn (about 2 cobs)
1/2 onion chopped
1 Tbls. butter
1/2 cup plus 2 Tbls. Olive Oil ( + more for drizzling)
Pinch of Garam Masala
3 cups fresh Arugula
1/4 cup pine nuts (toasted)
3 cloves garlic
1/4 cup grated Parmigiano Cheese
3 cups diced Heritage tomatoes
2 cups Israeli Couscous (or standard - just follow pkg. directions)
salt/pepper

1) In a skillet on Med. heat, melt 2 Tbls. butter and 2 Tbls. Olive oil, add the onions and fresh corn. Season and cook for about 10 minutes, stirring a few times. Add a pinch of Garam Masala and stir to heat through and distribute amazing flavor.

2) Scrap the corn/onions into a bowl to cool and hold til later. Using the same pan (with a tiny drizzle of oil if needed) saute the Arugula just until wilted. Remove the pan from the heat and allow to cool.3) In a blender - add the sauteed Arugula, the toasted pine nuts, 3 cloves garlic, 1/4 cup grated cheese, 1/2 cup Olive Oil, and a pinch of salt. Puree into a smooth pesto. Adjust seasoning to taste.

4) In a large saucepan, heat a drizzle of Olive Oil and add the Israeli Couscous. Stir to slightly toast the couscous for about 5 minutes, then add enough water to cover double the height of the Couscous. Heat to boiling, cover and reduce heat to low. Cook for about 10 minutes til the Couscous is tender. Drain and spread out on a sheet pan to cool.

5) Transfer the Couscous to a large serving bowl. Stir in the Pesto, then fold in the Corn, Tomatoes and garnish with more Arugula and Grated Cheese.

Couscous is an easy base to your imagination. I hope you'll discover some of your own combinations of flavors and additions to this easy and healthy pasta. I'd love to hear about them. Enjoy and thanks for stopping by~

Savory Corn Madeleines

Savory Corn Madeleines

There are times when a rustic pan of crumbly cornbread really fits the meal. And, there are times that call for just a little more finesse. These beautiful savory madeleines sweetened with fresh corn add an element of chic and whimsy to everything from a bowl of soup to a dollop of Jalapeno Jam.They are whipped up so easily, stay moist for the whole meal and even freeze well for serving now and saving some for later.

I add a basket of Corn Madeleines to our Thanksgiving table; they make good gravy pals.
RECIPE: SAVORY CORN MADELEINES (adapted from Gourmet article)

2 Tbls. AP flour
1/3 cup cornmeal
1 tsp sugar
1/4 tsp. baking soda
pinch of salt/pepper
1/3 cup buttermilk
1 egg
Fresh corn (cut off 1 cob of corn) [optionally use 1/2 cup canned corn drained]
1 TBLs Butter (melted)

1) Preheat the oven to 375F, and butter a madeleine pan

2) In a large bowl, whisk together all dry ingredients: flour, cornmeal, sugar, baking soda, salt and pepper

3) Make a well in the center of the dry ingredients and add the buttermilk,egg, melted butter and corn.

4) Stir all ingredients together just until mixed well.

5) Fill each madeleine mold space with the corn batter to 3/4 full. Bake for 6-8 minutes or til the sides begin to brown lightly.

6) Cool for a couple minutes, remove from pan and serve warm, cool to room temp on rack.

***For Freezing: place cooled madeleines on a parchment covered baking sheet. Freeze until firm, then remove from pan, bag and label. Later, crisp up the madeleines in a 350F oven for 2-3 minutes.

FOOD, FUN & ALL THAT JAZZ - A Virtual Dinner Invitation

To escape the record breaking temperatures of Los Angeles this past week (and my non-air-conditioned home), YOU are cordially invited to (virtually) attend a 1920's Lawn Dinner Party.

(Challenge #3 in the FoodBuzz Next Food Blogger Star Challenge: Luxury Dinner Party to be interpreted and posted by 200 chosen bloggers and voted on by YOU - Oct. 4-8, 2010)

Luxury, like beauty, is in the eyes of the beholder.

Behold... a luxurious spread of culinary adventures including Lemonade, spiked (with thyme & mint), homemade pickles, jams and Farmer's Market "last of the season" vegetation slathered in herbs and oils. Haricots Verts and Roasted Cherry Tomatoes w/Herbal Vinaigrette (recipe below)

Tea Smoked Chicken Scrap Salad in Cheddar Lace Cups (salad recipe here)

Chipotle Corn and Bacon (recipe below)

And foreign inspired desserts (don't tell the Feds.)

Gatsby Chilled Orange Bowls w/ Mixed Berry Mousse, & Coffee w/Raspberry Ganache French Macarons

Here's the "whole deck o' cards"

Lay back on our blankets, protected from the 5PM sun by a gauzy white sky, and let our musically talented friends tickle your auditory canals with vintage tunes and sinful JAZZ.
Everyone will get a basket of their own utensils, plates and napkins. And, please remember that Prohibition is in affect, so bring a flask at your own risk.
It's always fun with a lawn full of Joe Palookas and Skirts, enjoying a little jorum of skee, just so nobody gets zozzled. Ya know what I mean?

If you've virtually enjoyed this afternoon and would like to RSVP (read that: VOTE for ShowFoodChef) - why, I'd be literally thrilled and grateful. You may do so starting Monday morning Oct. 4th til Friday, Oct. 8th, 2010 by clicking on my FoodBuzz profile pic, and I thank you.

Also, if you would like to throw your own themed fun and food event, I've included a few recipes below and a couple helpful hints. I'd love to be invited (virtually or otherwise) to your soiree.
RECIPE: Chipotle Corn and Bacon
(serves 4)

3 ears of fresh corn, (remove kernels from the cobs for recipe)
3 stripes of bacon (cut into about 1 inch pieces)
1 chipotle pepper (dried, reconstituted in a cup of boiling water, chopped)
1 tsp. ground chipotle chili pepper
2 oz. (1/4 cup) of heavy cream
2 oz. (1/4 cup) of water (if needed)
salt/pepper for extra seasoning

1) In a large skillet, cook bacon pieces until crisp. Carefully pour-off extra bacon fat (reserve for buttermilk dressing on cole slaw).
2) Pour corn into the skillet with the bacon and cook while stirring for 2 minutes.
3) Add the chipotle pepper and stir, again, to incorporate.
4) Add the cream and stir until thickened. Season to taste. Pour into a serving dish.

*Can be served warm or chilled
RECIPE: Haricot Verts and Roasted Cherry Tomatoes with Herbal Vinaigrette
(serves 4)

1 pint cherry tomatoes
1 lb. Haricot Verts (can use french or traditional green beans)
Several stems of fresh thyme or tarragon
1/4 - 1/2 cup olive oil
3 Tbls. Balsamic Vinegar
2 Tbls. Brown sugar
salt/pepper

Slice Cherry tomatoes in half and spread on a parchment covered sheet pan. Drizzle with olive oil and toss in a few sprigs of thyme or tarragon. Roast in 350F oven for 10 mins. Remove and let cool. Tomatoes can be prepared ahead and held in refrigerator. Blanche Green beans in boiling water for 3 minutes, Shock in Cold ice water, and drain. Blanched beans can be held covered in refrigerator for 2 days before using in the recipe. For the Vinaigrette: In a small bowl, whisk together the brown sugar, Balsamic Vinegar, a handful of chopped herbs (I love tarragon), and a pinch of salt and pepper. Gradually whisk in Olive oil until mixture thickens. In a large serving bowl, toss together the greens, tomatoes and vinaigrette - serve room temp. or chilled.

Thanks for reading!

Grilled Corn with Romesco Sauce (made with Nut Butter) - Daring Cooks July '10

There's a goofy Southern insult that goes: "He was so bucked tooth, he could eat corn on the cob through a picket fence". Being the food-driven gal I've always been, when I heard that saying all I thought was, "Lucky guy, I love corn!"

Grilled Corn on the Cob
with Romesco Sauce
(made from Nut Butter)
The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

This month's Daring Cook's Challenge was about making your own Nut Butter. Well, I can't imagine a more satisfying and yet simple food. There is essentially ONE step: Pulverize your choice of nuts into a smooth butter in the food processor.
If the nuts are dry (ie. almonds, peanuts) you'll need a drizzle of neutral oil (think canola, etc) to get it really smooth and spreadable. If the nuts have a lot of their own fats (ie. cashews, pistachios, etc) you can even skip that addition. Toasting the nuts first gives them a rich and sweet flavor.

In a matter of moments, you end up with not only a protein filled main event (sandwiches, fillings, etc.), but also an amazingly diverse addition to foods from South Africa to Asia, to South Texas, USA.

Part of our challenge was to use the nut butter in a SAVORY dish. I almost slobbered myself just thinking about all the SWEET dishes I could make with Nut Butter; That was easy. After a few minutes of mourning all the baked goods I was already tasting in my mind, I realized how many savory dishes could be knocked up a notch with nuts.
I chose an easy one (or my schedule chose it for me), and it reminds me of times when I lived in Houston, Texas. It seemed like everything had barbecue sauce, or chili peppers on it, and that was fine by me. I did a little "culinary upgrade" on the regular barbecue sauce and made ROMESCO; A warm, peppery, earthy Spanish sauce that needs to be on your "use with everything" list.

Romesco originated in Spain and often uses Ancho (pronounced Aahnn-cho) peppers, which are dried Poplano. You can make it spicier with Chipotle, or bring it way down, but hearty with roasted red peppers. Romesco gives fish, grilled veggies, soups, chicken, steaks, pasta and sandwiches a "mumble" factor. That's when something's so good, folks want to talk about it while they're chewing, so all they can do is mumble.
RECIPE: ROMESCO w/Nut Butter

3 Tbls. Nut butter (from 1/4 cup Almonds, and 1/4 cup peanuts)
2 Ancho chilis
2 pieces of stale bread, in pieces
3 cloves garlic
2 tomatoes
1 Tbls. lemon juice
1 Tbls. brown sugar
few sprigs of parsley
salt/pepper to taste
1/4 cup Olive Oil

1) Place the dried Ancho chilis in a cup, add boiling water, cover and soak to reconstitute for 30 minutes.

2) While they soak, place the tomatoes and peeled garlic cloves on a parchment lined pan and roast in the oven 350F, for 30 minutes. (Or use these from your MISTO FORNO in a previous post.)

3) Remove the chili from the water, seed and chop large. Let the tomatoes and garlic cool.

4) In a food processor, add the chilies, tomatoes, garlic, salt, pepper, parsley, lemon juice, nut butter, brown sugar and bread. Process til smooth.

5) Pour in the oil, continuing to process until you have a nice spreadable paste. Taste and adjust seasoning as needed.
GRILLED CORN on the COBB:

1) Remove silks, but replace husks on 4 Corns.
2) Soak the corn in water for 30 minutes.
3) Soak the skewers in water for 30 minutes (this is so they don't burn dry)
4) Grill the husk covered corn for 20 minutes in a covered grill on Med/High. Check often and turn to all sides.
5) Cool the corn, remove husk and cut into individual pieces.
6) Skewer each piece and slather on the Romesco Sauce.
Grill to reheat and warm up the sauce.
Serve warm.

One big bite of this Grilled Corn with Romesco and the tip of your tongue jumps up in attention, then is calmed by a little sweetness on the side. Ahhh, summer.