Category: Recipes

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Rogelio’s tamale pie for cinco de mayo

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There are good tamales and they are great tamales, but a greatest way to prepare it is in pie! This gives you a wonderful way to make the filling generous… And in this I mean… Meaty!

What could be more meaty than a pound of steak, a pound of charizo and a pound of bacon? All of the meats are pre cooked and seasoned.

There are two parts to the process… Making the filling and making the topping! Since the filling contains a cup of the topping you will want to finish them at the same time.

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THE FILLING

2 cups corn meal
12 ounces half and half
12 ounces cream
Salt, black pepper and garlic powder to taste
Cook over a low heat until thickened then add chopped Cilantro … I use a “bunch”
2 cups of your favorite Mexican cheeses

MEATS

I like to precook the meats in a frying pan separately with seasoning.

Also dice and sauté on large sweet onion and 3 heaping tablespoons garlic… Then add to meats and set aside.

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The SAUCE

Approx 15 ounce can of creamed corn
Approx 30 ounces of tomato sauce
3 teaspoons of Pimenton (Spanish Paprika )
1 teaspoon Chipotle powder
Approximately 13 roasted peppers sliced
3.8 ounce can of sliced olives (1/2 cup)
1 cup of topping
2 cups Mozzarella
Salt, black pepper and garlic powder to taste

Cook over a low heat around twenty minutes, remove from heat and add meats and 3 cups hominy

Pour into a large baking dish and bake at 350 degrees F for about one hour.

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Bueno!!!

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Rogelio’s Tamale Pie

The best thing about Tamale Pie is the left overs!

Laura grew up with a wonderful Tamale Pie and I wanted to recreate it for her!

           Rogelio’s Tamale Pie!

There are two parts to a Tamale Pie: the topping and the filling! I have always thought of a Tamale Pie as a way to make a bunch of Tamales without all of the detailed preparation. For hungry people this is the answer.

Some time ago, I did the same thing by making a   BULK recipe of  chili relleno.

 

           The Topping!

You might have to play around with the moisture ( adding more cream or a little milk) to have the right texture ( to be able to spread the mixture over the  filling)… so here is what worked for me:

2 cups corn meal

Around 24 ounces cream

2 cups of your favorite cheeses ( I have three favorite Mexican Cheeses)

Salt, pepper and garlic powder to taste

Cook over low heat until thickened… add ½ – 1 cup chopped Cilantro

 

A little extra time makes it perfect!

     The Filling

          Task 1

This is the time consuming part for me as I like to sauté everything completely.

cook until done: 1 pound diced steak & 1 pound ground sausage with 1 teaspoon each of:   salt, black pepper and garlic powder

dice and sauté until ‘clear’ one large sweet onion and about 3 tablespoons chopped garlic

set aside

 

          Task 2

Combine the following in a large pan:

12 ounce creamed corn
28-30 ounces of tomato sauce
3 teaspoons Spanish Paprika
1 teaspoon Chipotle powder ( or sauce)
8 fire roasted peppers (sliced and chopped)

½ cup sliced olives

2 tablespoons Baker’s sugar
add 1 cup of the topping
1 cup Mozzarella cheese( or more!)
add salt , pepper  and garlic powder to taste

Cook over a low heat about 10- 15 minutes

Fold in 3 cups of Hominy and add the meat and onions

 

          Task 3

Pour filling into baking dish and spread topping over the top of the filling

Bake at 350 degrees for around 40 minutes

 

I hope you enjoy this as much as Laura did!

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yummy hawaiian style bread

Consistently wonderful Hawaiian style Bread

Well, I have be trying to deconstruct various types of so-called Hawaiian style breads without satisfaction. So, I decided to start off from scratch and make the bread to my own tastes and I came up with the following recipe:

MAKING THE DOUGH

1) To be frank, I have manually kneaded dough too many times to mention and I short cut the process using a bread machine for getting the dough ready for baking. I don’t like the results of baking the bread with the machine… but mixing is a wonder.

2) Place 2 eggs in a measuring cup and add enough water to reach the 1 1/2 cup line. Pour into bread machine mixing container.

3) Add 1 tsp salt ( I used Iodized for health reasons)

4) Add a heaping cup of powdered sugar

5) Add 4 cups of bread flower

6) top off with 2 teaspoons of dry yeast ( 2 packages)

7) set bread machine to make 2lbs of dough

8) After machine completes its cycle, divide dough and place in 2 butter greased bread pans  and allow to rise for 1 hour. Brush the top of the bread with a beaten egg mixed with a small amount of water.

9) Bake at 350 degrees for 30 minutes or until golden brown.

Enjoy!

My daughter Karla is the most demanding of bread connoisseurs … but this is her favorite.

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whats more than a book of recipes?

I thought I wanted to get some 'insider' tips on good ideas for all occasions!

Okay, I had the opportunity to pick up three autographed books “Martha’s Entertaining a year of celebrations” for my daughters ( big Martha Stewart fans).

In the good old days, recipe books were more than just that, they showed you how to display and run an event. One of the things I love about this book is the fact that it incorporated how each culinary delight is presented, when and with what.
Probably what caught my attention was her first chapter which had two of my favorite expressions: breakfast and blueberries. None of the recipes are at all difficult, but the choice of ingredients and the setting makes the most of everyday fare. If you were to throw together a dinner party at the last minute, this is the book to consult.

Of course, having a signed copy is always special.

Bon Appetite!