Tamales!

Have you ever seen a cookbook you just had to buy?  I was shelf surfing at Native Seed Search last time I was in Tucson and couldn't help but buy "tantalizing tamales" by Gwyneth Doland (Rio Nuevo Publishers, 2007).  I've been wanting to make tamales for ages and this cookbook appeared to be very approachable.  Turns out it is great - it is easy to follow the instructions and has great recipes for tamale doughs, fillings and sauces!

So, off I went.  I recalled hearing rumors of asparagus tamales made in central Washington that sell out in a day, which made me think of the asparagus I had in the refrigerator.  Given that I've never had those asparagus tamales, I have no idea what to try, but I thought it was worth trying something.

First, I poached a whole chicken last week, saved the stock, and stripped the meat off the bones. I used the stock to make the masa and used most of the shredded meat to stuff the tamales, along with 3/4 pound of fresh asparagus that I blanched and chopped into 2" pieces. I had a little leftover shredded manchego cheese from the marathon brunch yesterday that I was able to use up in a few as well.

The masa was much easier to make than I had expected. I used the heart-healthy recipe (see below), which may not satisfy those who are used to full-lard versions; however, I thought they were more than acceptable. I was also a little worried when it suggested having lots of friends form an assembly line, but that didn't turn out to be necessary. Having the right equipment and an assembly line layout did the trick - I have always thought I'd be a great assembly line factory worker.  Maybe I missed my calling!

The chicken and asparagus turned out great - served with a salsa verde - yum.  The pork and red chile sauce needs more work.

If you haven't tried making tamales - give it a go.  It's much easier than it sounds!  Now I get to watch my lemon basil grow from the seeds I also bought at Native Seed Search and look forward to making delicious pesto later this summer!

Heart-Smart Masa

Courtesy of Tantalizing Tamales, by Gwyneth Doland, Rio Nuevo Publishers 2007

Ingredients

• 6 cups masa harina
• 6 cups homemade or low-sodium chicken stock
• 1 cup canola oil
• 2 teaspoons salt
• 1 1/2 teaspoons baking powder

Preparation

In the workbowl of a standing mixer, beat together the masa harina, chicken stock, oil, salt, and baking powder until fully combined.

Simple, huh?! Go on, give it a try!

Brunch Preparations

Next weekend is the Country Music Marathon here in Nashville. This marathon is big - gaggles of runners and a good-sized crowd to cheer them on. The route has live music at several locations, and it traverses many neighborhoods, including ours. We live a 1/2 block from a point on the course where there is a band, and we have a tradition, 5 years' strong, of hosting a post-cheering brunch on our deck.  Early in the morning we gather with friends down at the race and watch, cheer, sip various beverages and then, when we wear out from cheering, we all gather on our deck and indulge in more drinks and brunch eats. We can still hear the music and catch glimpses of runners through the trees. This year's eats will consist of smoked pheasant pâté and bagels; grilled vegetable tarts; speck, manchego, and sun-dried tomato tarts; artichoke, red pepper, and cheese strata; strawberries and cream; and blueberry streusel coffeecake.  Drinks will most likely include Chris' mouth watering spicy bloody mary's as well as Lori's divine peach bellinis. You have to love friends who bring killer drinks along for the celebration. I'll post more recipes and pictures, but here is one to get things started.

The smoked pheasant pâté is really simple, except for finding a smoked pheasant. I happen to get mine from South Dakota, thanks to my brother-in-law who is always able to hook me up when I need one. For the less well-connected, there are online sources for them from both South Dakota and Missouri.

Smoked Pheasant Pâté

Ingredients

• 1 smoked pheasant, meat removed from the bone and skin
• 8 ounces cream cheese
• 1 Tablespoon fresh chopped thyme (or 1 teaspoon dried)
• Zest and juice of 1 lemon

Preparation

Once you have removed the meat from the skin and bones (make sure you get all the buckshot out!), chop bigger chunks into 1" pieces so they grind up evenly.  Place meat in a food processor and pulse until evenly chopped into small pieces.  Add in cream cheese, thyme, lemon zest and juice. Blend thoroughly. You can make the pheasant go further if you add more cream cheese. If you do so, add more thyme and lemon as well. Let it sit for at least two hours in the refrigerator so the flavors have time to blend. Serve with crackers, baguette or bagels and some chopped red onion.

Fresh Asparagus - go get it now!

If you have the opportunity to buy or mooch fresh asparagus off a friend, do so - immediately!  We were given some fresh asparagus just today and it was amazing.  As a child I remember picking asparagus in orchards my uncles had  - it just grew wild underneath the trees - and I enjoyed it then, but eating freshly picked as an adult - heaven!

Today we just cooked enough stalks to eat with our pork roast.  I took a 10" saute pan (regular, don't use non-stick), filled it with water and a pinch of salt.  Brought it to a boil and put in the stalks and boiled them for about 3 minutes.  I didn't think they needed any additional seasoning.

Tomorrow, maybe Grandma's Asparagus!  Rumor has it that you can get asparagus tamales in eastern Washington that are only available during asparagus season and are divine.  Maybe I'll have to try my hand at that as well.  I just bought a Tamales cookbook while in Tucson.  I'm inspired to attempt them sometime soon.