turkey tamales

Mayan Turkey Tamales

Dave DeWitt Recipes Leave a Comment

This recipe is from the Legacy Program at the University of Texas at San Antonio’s Center for Archaeological Research.

Ingredients

4 cups turkey broth
6 2/3 cups masa harina
1/3 cup solid turkey fat
6 2/3 cup shredded cooked turkey
1 teaspoon achiote
Salt, to taste
1 cup tomato, chopped
1 large onion, finely chopped
2 sprigs of epazote (optional)
Habanero chile, to taste, minced

Corn husks, soaked for an hour in hot water to soften

Instructions

Boil the broth with 1/2 teaspoon achiote, a dash of salt, and a little bit of the masa harina for thickening. This broth will moisten the tamales. For the tamale dough, mix the masa with the turkey fat, salt, and achiote. Put some of this corn dough on top of a corn husk and flatten it out. Mound on top of the dough a scant 1/3-cup of turkey, and bathe the meat with a spoonful of broth. Alternate layers of onion, tomato, chile, and epazote, and bathe with a bit more broth.

Using the edges of the corn husk to help you, wrap the dough around the filling and seal it. Tie the corn husk into a tight packet, using thin strips of husks for string on either end. Repeat until you have the desired number of tamales. To cook, place the tamales in a steamer unit over a pot of simmering water. Cook until cooked through – about 15 minutes.

alsace onion tart

Alsace Onion Tart

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This recipe features a 2011 Scovie Grand Prize Winner: Saucy Mama Creamy Horseradish by Barhyte Foods. Order it here.

Ingredients

2-3 medium onions, any type
2 tablespoons olive oil
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
4 pieces cooked bacon, chopped
1/2 teaspoon thyme
1 1/2 cups shredded swiss or gruyere cheese
2 sheets puff pastry, thawed
2 tablespoons Saucy Mama Creamy Horseradish (or more to taste)

Instructions

Preheat oven to 425 degrees F. Slice onions thinly and saute in olive oil and butter for 15 minutes on medium high heat. Add the salt and pepper. Reduce heat to medium low and cook for an additional 15-30 minutes or until carmelized.

Cover two baking sheets in parchment paper and lay out the puff pastry. Fold each pastry sheet on each side to form a 1/2″ border. spread one tablespoon of the horseradish sauce over each pastry sheet.

Spread the carmelized onion over the pastry sheet, cover with cheese, and then sprinkle on the bacon and thyme. Bake for 15-25 minutes, or until the puff pastry is golden brown. Slice into squares and serve.

East Coast Hurricane Cocktail

East Coast Hurricane Cocktail

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Ingredients

1 ounce Myers’s dark rum
1 ounce light rum
1/2 ounce lime juice
3 ounces orange juice
3 ounces pineapple juice
1/2 ounce grenadine
Splash Bacardi 151

Instructions

Pour all ingredients but the 151 in a highball glass over ice and stir. Top with Bacardi 151. Add extra shots as needed to match the categorical intensity of your particular hurricane.

Tremblement de Anjeo

Tremblement de Anjeo

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Inspired by the recent earthquake that shook New York City, Riazul tequila has furnished a three-part cocktail recipe for at-home mixology:

Ingredients

1 part Riazul Añejo
1 part Chartreuse Yellow
1 part Brooklyn Gin

Instructions

Combine with ice, and don’t stir— SHAKE IT!

Emeril Lagasse’s venison stock (236x157)

Emeril Lagasse’s Venison Stock for Gumbo

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This is an essential component in Emeril Lagasse’s Deer and Andouille Sausage Gumbo.

Ingredients

7 pounds venison marrow bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups Claret wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme
1 1/2 gallons water

Instructions

Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stockpot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.