Food & Wine

[GET YOU HOT]

What's your favorite flavors?
Share those seasoning/marinades all you make your dishes stand out with...


For me, it's these three things right now..

Cracked black pepper

as a marinade...

 

[GET YOU HOT]

Grilled Burgers, on the fly

On the fly, is a term for pushing the limits and achieving your goal with creativity. I decided to pull something like this tonight and achieved flat out satisfaction, with juicy onion burgers...

2lbs Ground Beef
1/2 Onion, diced
1tbsp salt
1tsp black pepper
or
season salt

1/2 can of Coors, Natural Light or Mickeys


Preheat grill, rub down with an oiled cloth, to achieve grill marks or panfry, broil...

Gather all ingredients in a bowl, mix it up.
Form burgers, using about a hand sized portion or about 3/4lb, this will yield an adult sized burger.

Flatten and form, using a rotating method, press, turn, etc...

Place on the hot surface. On a grill, where marks are desirable, rotate after about 4min, flip and turn 45degrees. Cook another 4 mnutes.

Cook to your desired temperature, use feel or a sharp object to peek at meat color, or a thermomoter. The meat will eventually brown and the onions juice and add flavor.

Remove the burger from the grill & place directly on the bun, bbq sauce or au naturel, what you get is a juicy burger...

 

[femmenoire]

I made Amaretto Chicken the other day and it was to die for.

I browned some split chicken breast that was seasoned with salt, pepper, and garlic.

In a separate pan I sauteed onions and mushrooms in about 2/3 cup of amaretto.

After the chicken was brown but not fully cooked, I poured the sauteed onions and mushrooms over the chicken and added the remainder of the amaretto. I let it simmer for another 10 minutes.

After that, I added slivered almonds for garnish and served the dish with a side of rice.

It was absolutely delish.

 

[MCP]

Luckily for me and anyone else here from the UK, we can nip over the channel to france to stock up on the wines and foods, which are a fraction of the price we pay for it in the UK.

 

[MCP]

I made Amaretto Chicken the other day and it was to die for.

I browned some split chicken breast that was seasoned with salt, pepper, and garlic.

In a separate pan I sauteed onions and mushrooms in about 2/3 cup of amaretto.

After the chicken was brown but not fully cooked, I poured the sauteed onions and mushrooms over the chicken and added the remainder of the amaretto. I let it simmer for another 10 minutes.

After that, I added slivered almonds for garnish and served the dish with a side of rice.

It was absolutely delish.

As a fan on chicken breast myself, that sounded delicious. Might wanna go try out the recipe over the next week. Will let ya know how it went.

 

[bigirl]

I just made wild mushroom confit and it was delicious. I made a little barley salad and served it on top. Real good cold weather food. You just take a few pounds of wild mushrooms and clean them and remove the stems. Then toss them with salt and pepper and let them sit an hour or so to remove excess water. Drain them well and toss with a few sprigs of chopped rosemary and thyme and several whole smashed garlic cloves and then cover in oil and put in a 200 degree oven for 1 1/2 to 2 hours. Then you drain the mushrooms again and save the oil to use in future recipes. Its delicious and very "meaty" tasting. Besides being amazing on barley this dish is really good on pasta with some shaved parmesan reggiano and a little splash of truffle oil.

 

[Lick]

I made Amaretto Chicken the other day and it was to die for.

I browned some split chicken breast that was seasoned with salt, pepper, and garlic.

In a separate pan I sauteed onions and mushrooms in about 2/3 cup of amaretto.

After the chicken was brown but not fully cooked, I poured the sauteed onions and mushrooms over the chicken and added the remainder of the amaretto. I let it simmer for another 10 minutes.

After that, I added slivered almonds for garnish and served the dish with a side of rice.

It was absolutely delish.

I must give this one a try!
Sounds great...

 

[GET YOU HOT]

Truffle oil is a great finisher on alot of dishes, sometimes, when you least expect it. I like adding it to mashed potatoes or gravy...

Amaretto chicken, sounds good!

 

[Lick]

I made Amaretto Chicken the other day and it was to die for.

I browned some split chicken breast that was seasoned with salt, pepper, and garlic.

In a separate pan I sauteed onions and mushrooms in about 2/3 cup of amaretto.

After the chicken was brown but not fully cooked, I poured the sauteed onions and mushrooms over the chicken and added the remainder of the amaretto. I let it simmer for another 10 minutes.

After that, I added slivered almonds for garnish and served the dish with a side of rice.

It was absolutely delish.

Truffle oil is a great finisher on alot of dishes, sometimes, when you least expect it. I like adding it to mashed potatoes or gravy...

Amaretto chicken, sounds good!

Very good and very pricey!

 

[Cleopatra_J]

Well, fish is variable, so many textures and types, cuts.


OK, long but worthy;


I like to use wine and make up citrus based butter sauces. You can begin with herbs(tyhme, rosemary, marjoram), whole or cracked black pepper, shallots and shallots, sea/kosher salt, in a pot, begin with a teaspoon of vegetable oil.

Take a stick of butter and slice it about 12times into thin slivers. Use a sm to med pot. Add in tsp oil, diced shallots, med heat. When your shallots(or onions) are translucent in color, add in the listed, when they kind of golden(carmelized), flavors are releasing, take a bottle of wine, enough to make the sauce and pour in the wine,(deglaze)2 cups, should be suitable, let it reduce down to about half, gradually add in butter and squeeze in halved fruit, don't worry about seeds, alternate butter and citrus fruit. It should look like some milky colored sauce, dont overheat! The sauce should coat the back of a spoon. Once at least half of the butter is added and you have tasted the quality of your sauce, it is done. >Secret: to fortify make it last longer add some cream to the sauce
.

GYH, Girl!! this recipe is sooo good! I tried it tonight! I made tilapia with carrots, broccoli, string beans, and red potatoes in foil packets, poured some of this over top... Let it cook in the over for 30-35 mins.. it was PERFECT!! I didnt have herbs because I wasn't sure what I was making for dinner... But I just used some fresh garlic and black pepper in the sauce. I used Luna de Luna Pinot Grigio Chardonnay mix for the wine... Then I just seasoned the tilapia with a little season salt and crushed red pepper... My roommate, his girlfriend, and my friend all loved it... thanks!!

Oh, i didn't use twelve slivers of butter though... i just winged it until it was the texture I wanted

 

[GET YOU HOT]

Sounds like a delicious dinner party...!

I had fish tonight also, Dover Sole, baked with meyer lemon slices...

Here is a nice brunch starter, not my recipe, but sounds good;

Ambrosia

5 Washington Navel oranges
2 Bananas, peeled and sliced
1 cup shredded unsweetened coconut

With a paring knife, peel and segment 4 of the oranges.
Juice the remaining orange.
Mix orange segments, banana slices and coconut in a bowl.
Add ½ cup of orange juice.
Allow flavors to mingle 30 minutes before serving.

 

[DAHITMAN]

I live in NEW YORK CITY and there are tons of great restaurants up here.

For STEAKS.
PETER LUGERS -I love the porterhouse and they special peter luger sauce.
MORTONS I love it when the waiter bring out the cart and gives you a presentation of the entrees and I love they chocolate souflee
SMITH AND WOLLENSKY
BLT cool as steakhouse with great prime rib and short ribs
WOLFGANG PUCK- I love the bacon strip filet mignon

FOR FANCY
RAINBOW ROOM the view of Manhattan
TAVERN ON THE GREEN I love the ambience and its exclusivity

FOR SEAFOOD
GOTO CITY ISLAND
OR SOUTH STREET SEAPORT

FOR ITALIAN
ILL MULINOS I love the lamb chops
CARMINES If I can recall they serve everything family style.

FOR CHINESE
CHINATOWN I love the dim sum(they are like hor deovuors). Sorry I don't know how to spell hor deovors.

For Indian
Try like Midtown on the East Side, somewhere in the twenties

For SoulFood
Mamie's SpoonBread
SYVLIAS

For JAMAICAN
NEGRIL on 23rd street i love it when you walk in there is an aquarium at the bar and the food is great, great prompt service.
Maroons

 

[femmenoire]

Very good and very pricey!

Actually I got a pint of Amaretto for 13 bucks and because of the holidays it came with a nice ceramic coffee cup and stirrer that fits into the slot of the handle.

I use black truffle oil sometimes with my seafood dishes. You can get it cheap in the food section of TJ Maxx or Marshall's or Home Goods.

 

[Lick]

Actually I got a pint of Amaretto for 13 bucks and because of the holidays it came with a nice ceramic coffee cup and stirrer that fits into the slot of the handle.

I use black truffle oil sometimes with my seafood dishes. You can get it cheap in the food section of TJ Maxx or Marshall's or Home Goods.

Okay.... I will have to do just that 4oz is about $12.00 and that was the best price I have found so far. I will let you know later this evening when I am out turning corners....

 

[GET YOU HOT]

So, I am on my oriental kick again, so, bear with me. I tend to watch martial arts flicks, sport my silk robe and slippers, cook and enjoy oriental foods, drink saki and buy new pieces for my collection...hai-ya!

What is sushi?

Beginning as a method of preserving fish centuries ago, sushi has evolved into an artful, unique dining experience. In its earliest form, dried fish was placed between two pieces of vinegared rice as a way of making it last. The nori (seaweed) was added later as a way to keep one's fingers from getting sticky.

Technically, the word `sushi' refers to the rice, but colloquially, the term is used to describe a finger-size piece of raw fish or shellfish on a bed of vinegared rice or simply the consumption or raw fish in the Japanese style (while sushi is not solely a Japanese invention, these days, the Japanese style is considered the de facto serving standard). This can be eaten as is, or is often dipped into shoyu (Japanese soy sauce) and then eaten. Great care is taken in the creation of the dish and the many methods of preparing the food indicate the importance of appearance to the educated consumer. Sushi is a work of art as much as a food, and while it is now available in a western 'quick and easy' serving style, the traditional ways are far from lost.

Some of my favorites are, spicy tuna roll, and spider roll...!
I like eel and monkfish liver too.

While in Las Vegas or LA try, NOBU & HAMADA in Las Vegas; about a $100 per person, or one the corner, all you can eat joints $15 + drinks...

 

[GET YOU HOT]

During my fast/cleansing I will be fixing plenty of vegetables, particularily, oriental seasoned and anti pasti types. Juicing fruits and vegetables comes to mind also...

One of my daily favorites is bok choy and oyster sauce diluted with just a little dash of rice wine vinegar. Steam vegetables, dilute oyster sauce warm water and sprinkle in the vinegar. Serve warm or cold.



Anti pasti, may include many types of vegetables, roasted or grilled vegetables, like mushrooms, bell peppers, carrots, zuccini, broccoli, roma tomatoes, eggplant, red potato, etc...

Prepare a vinaigrette using italian herbs, kosher salt, black pepper and olive oil, and red wine vinegar, wisk.

After grilling or roasting vegetable, soak them in the vinaigrette, drain and serve. You will need to peel the skin from any bell pepper or chile. To do this remove them from the grill, place in a bowl and cover with plastic for about 5 minutes, the skin will become easy to remove using a paper towel or your fingers, rinse underwater, sparingly, soak in vinaigrette. Serve warm or cold with toasted bread or crackers.

 

[Cleopatra_J]

I made Amaretto Chicken the other day and it was to die for.

I browned some split chicken breast that was seasoned with salt, pepper, and garlic.

In a separate pan I sauteed onions and mushrooms in about 2/3 cup of amaretto.

After the chicken was brown but not fully cooked, I poured the sauteed onions and mushrooms over the chicken and added the remainder of the amaretto. I let it simmer for another 10 minutes.

After that, I added slivered almonds for garnish and served the dish with a side of rice.

It was absolutely delish.

Tried it.. minus the slivered almonds because my roommate is allergic... and it was good. A nice sweet, but not too sweet taste.. I had a big bottle of Disarono Amaretto courtesy of my job @ the liquor store and made Amaretto Sours as drinks... We need more recipes posted so I have more things to try!!!

 

[bigirl]

This is the best and easiest snack to make for cocktail parties or just to have around the house. Warning, they are very addictive. I will make a double recipe as I will eat the entire bowl.

Take a large can or 2 small cans of chickpeas and rinse them very well and dry them as much as you can in paper towels. Put them in a single layer on a lightly greased baking sheet in a 400 degree oven for 10 minutes or until they are 100% dry. Take them out and put them in a bowl and toss with olive oil and the seasoning of your choice and put them back on the sheet and in the oven for another 30-40 minutes until they are a dark reddish color and very crunchy on the outside. Depending on the seasoning you are using, you can toss them with some parmesan cheese when they are hot out of the oven. Seasonings I have used are curry powder and salt, dry jerk seasoning, creole seasoning(good with the parmesan), salt, black pepper, cumin and cayenne(also good with chese). These are just delicious. So crunchy on the outside and so creamy on the inside and much healthier than any type of chips. Enjoy.

edit: oh yeah i forgot to mention that you want to give them a little stir every 10 or 15 minutes while they are in the oven.

 

[Lick]

This is the best and easiest snack to make for cocktail parties or just to have around the house. Warning, they are very addictive. I will make a double recipe as I will eat the entire bowl.

Take a large can or 2 small cans of chickpeas and rinse them very well and dry them as much as you can in paper towels. Put them in a single layer on a lightly greased baking sheet in a 400 degree oven for 10 minutes or until they are 100% dry. Take them out and put them in a bowl and toss with olive oil and the seasoning of your choice and put them back on the sheet and in the oven for another 30-40 minutes until they are a dark reddish color and very crunchy on the outside. Depending on the seasoning you are using, you can toss them with some parmesan cheese when they are hot out of the oven. Seasonings I have used are curry powder and salt, dry jerk seasoning, creole seasoning(good with the parmesan), salt, black pepper, cumin and cayenne(also good with chese). These are just delicious. So crunchy on the outside and so creamy on the inside and much healthier than any type of chips. Enjoy.

edit: oh yeah i forgot to mention that you want to give them a little stir every 10 or 15 minutes while they are in the oven.

I'm trying this one tonight! Will let ya know!

 

[GET YOU HOT]

Posole

1 whole chicken, boiled in seasoned(salt & pepper to taste), morjoram(tsp), oregano(tsp), cumin(1tbsp), boil for 1 hour on medium.

1 16oz can hominy, drain

1 24oz green chile sauce, one full can of water, heated in large pot.

When chicken is fully cooked and falling off the bone, drain, allow to cool for 30mn, peel off skin and disgard; Debone chicken.

In large pot, containing green chile sauce, add hominy, heating to med heat, add deboned chicken, allow to simmer for one hour.This should have a liquid, soupy consistancy, it's very low in fat and healthy...!


Check seasoning, then serve in a bowl, steaming hot, crumble mexican cheese; queso fresco & manchego, preferabley, or grated pepper jack, on top, jalapeno chile sauce & toasted juliennned tortillas, adios...!

 

[bigirl]

Posole

1 whole chicken, boiled in seasoned(salt & pepper to taste), morjoram(tsp), oregano(tsp), cumin(1tbsp), boil for 1 hour on medium.

1 16oz can hominy, drain

1 24oz green chile sauce, one full can of water, heated in large pot.

When chicken is fully cooked and falling off the bone, drain, allow to cool for 30mn, peel off skin and disgard; Debone chicken.

In large pot, containing green chile sauce, add hominy, heating to med heat, add deboned chicken, allow to simmer for one hour.This should have a liquid, soupy consistancy, it's very low in fat and healthy...!


Check seasoning, then serve in a bowl, steaming hot, crumble mexican cheese; queso fresco & manchego, preferabley, or grated pepper jack, on top, jalapeno chile sauce & toasted juliennned tortillas, adios...!

I LOVE this too but I make a vegetarian version with pumpkin and beans and fresh corn and greens. Sometimes i make it with green chiles but its good with chipotle and red chiles too.

 

[Lick]

Posole

1 whole chicken, boiled in seasoned(salt & pepper to taste), morjoram(tsp), oregano(tsp), cumin(1tbsp), boil for 1 hour on medium.

1 16oz can hominy, drain

1 24oz green chile sauce, one full can of water, heated in large pot.

When chicken is fully cooked and falling off the bone, drain, allow to cool for 30mn, peel off skin and disgard; Debone chicken.

In large pot, containing green chile sauce, add hominy, heating to med heat, add deboned chicken, allow to simmer for one hour.This should have a liquid, soupy consistancy, it's very low in fat and healthy...!


Check seasoning, then serve in a bowl, steaming hot, crumble mexican cheese; queso fresco & manchego, preferabley, or grated pepper jack, on top, jalapeno chile sauce & toasted juliennned tortillas, adios...!

I cannot remember the name but this is a Latin Christmas dish along with Tamales… I must say it may be loaded with corn but it is the bomb!

 

[Lick]

This is the best and easiest snack to make for cocktail parties or just to have around the house. Warning, they are very addictive. I will make a double recipe as I will eat the entire bowl.

Take a large can or 2 small cans of chickpeas and rinse them very well and dry them as much as you can in paper towels. Put them in a single layer on a lightly greased baking sheet in a 400 degree oven for 10 minutes or until they are 100% dry. Take them out and put them in a bowl and toss with olive oil and the seasoning of your choice and put them back on the sheet and in the oven for another 30-40 minutes until they are a dark reddish color and very crunchy on the outside. Depending on the seasoning you are using, you can toss them with some parmesan cheese when they are hot out of the oven. Seasonings I have used are curry powder and salt, dry jerk seasoning, creole seasoning(good with the parmesan), salt, black pepper, cumin and cayenne(also good with chese). These are just delicious. So crunchy on the outside and so creamy on the inside and much healthier than any type of chips. Enjoy.

edit: oh yeah i forgot to mention that you want to give them a little stir every 10 or 15 minutes while they are in the oven.

I tried it with parmesan cheese and my kids went nuts over it! SCORE!!!

 

[GET YOU HOT]

I LOVE this too but I make a vegetarian version with pumpkin and beans and fresh corn and greens. Sometimes i make it with green chiles but its good with chipotle and red chiles too.

Yeah, maybe for some, I don't eat pork so, anything red sauce and swine, I subsitute, chicken, turkey or fish and green sauce...


Butternut squash & pumpkin soup is great...!

 

[bigirl]

Hey cool someone deleted that rude little scunts post. Nice. Thank you.

 

[Cleopatra_J]

Anyone have a good recipe for enchiladas??? I so want to try and make those soon!

 

[GET YOU HOT]

Slow cook in a crock pot some chicken thigh. 1thigh for every 2 enchilladas. Season Chicken with s&p mexican oregano, a pinch, til tender and falling off the bone. About 1 1/2hrs. Cool in frig and debone, shredding the meat.

Preheat oven to 375degrees

Grate white cheese, manchego or pepperjack. About 2cups. Set aside.

Take a glass baking pan and spray with non stick or coat with a tiny bit of oil. Take some preheated canned green sauce(or homemade) and coat the pan.

Heat a couple of cups of oil to med high and grab some corn tortillas(store bought, or homemade), using tongs, quickly dip them in the heated oil, just to soften. Place on several napkins to drain the oil. Quickly roll in the chicken and a couple of pinches of cheese. Place into the dish, each one side by side.

Coat the enchillads with green sauce and finally, cheese, bake for 20minutes or until cheese golden. Enjoy!

 

[BIGWORK]

Cornish Game Hens Acapulco
Ingredients
1 tablespoon garlic puree
1/2 cup olive oil
1/2 cup lemon juice
1 tablespoon ground coriander seeds
1 tablespoon ground cumin
1/2 cup loosely packed fresh oregano leaves (or 2-1/2 tablespoons dried oregano)
1 tablespoon salsa (or 1 teaspoon cayenne)
Salt to taste
4 whole game hens
Sour cream and salsa for garnish
1 avocado, sliced
Instructions
For sauce, blend first 7 ingredients until smooth. Add salt to taste.
Preheat oven to 350 degrees F. Split hens, drizzle both sides with sauce, and bake approximately 45 minutes in shallow pan, skin side up. Baste often.
To serve, garnish with sour cream, salsa, and avocado.
Yield: 4 servings


Blueberry Stuffed Cornish Hens
Ingredients
8 Cornish Hens, thawed
Salt and pepper
1/4 cup oil
1/4 cup lemon juice
1/4 cup Angostura Bitters
4 cups fresh blueberries
4 tsp sugar
1/2 cup butter or margarine
8 small bay leaves
Instructions
Sprinkle game hens inside and out with salt and pepper. Mix oil, lemon juice and Angostura Bitters and brush game hens with mixture inside and out. Fill each bird with 1/2 cup blueberries and 1/2 tsp sugar. Sew or skewer opening and place on a shallow pan. Spread soft butter over breasts of birds and place bay leaf on butter. Roast in a preheated 350 degree F oven for 1 hour or until leg is easily moved. Makes 8 servings.
Yield: 8 servings

 

[GET YOU HOT]

Scampi

Ingredients

2lbs 41-50shrimp, peel & devein(save the shells for the sauce), defrost under cool running water, set aside.

2heads of fresh garlic, peeled and minced

1/3btl Chardonnay white wine

1/4cup lemon juice

Pinch of cayenne pepper or a couple dashs of tabasco

1 stick of butter, 1/4in slices


Method

Heat large skillet to med heat, add tbsp olive oil. Place shells in the pan and saute. Add 1/2 minced garlic. Sweat to golden brown.

Add in Chardonnay, reduce to half.

Add in lemon juice.

Preheat a skillet for the shrimp. Saute the shrimp, it will need to be warm and cooked, but not smoking hot. Set aside. Add shrimp, slowly into the sauce, when the sauce is done.

Strain out sauce, add remainder of the garlic to the same skillet, with a little more olive oil. Sweat to golden. Add in wine reduction. Add in piece by piece, melting each one, using a wood spoon and stirring, the sauce will become milky, cut off the heat.


Add in piece by piece, melting each one, using a wood spoon and stirring, the sauce will become milky, cut off the heat.

Season with a pinch of salt and a pinch of pepper. Fresh shrimp needs more salt(bagged IQF;individually quick frozen, shrimp is pre salted). Finish the sauce with cayenne or tabasco, stir and serve over rice or precooked linguine.

The sauce could break, because of the butter, so follow the method carefully.

Variations can include adding fresh herbs, such as basil at the end or diced, sauteed roma tomatos, and serve over toasted sliced bread.

Mama mia, that's some good Scampi...!

 

[MCP]

This is the best and easiest snack to make for cocktail parties or just to have around the house. Warning, they are very addictive. I will make a double recipe as I will eat the entire bowl.

Take a large can or 2 small cans of chickpeas and rinse them very well and dry them as much as you can in paper towels. Put them in a single layer on a lightly greased baking sheet in a 400 degree oven for 10 minutes or until they are 100% dry. Take them out and put them in a bowl and toss with olive oil and the seasoning of your choice and put them back on the sheet and in the oven for another 30-40 minutes until they are a dark reddish color and very crunchy on the outside. Depending on the seasoning you are using, you can toss them with some parmesan cheese when they are hot out of the oven. Seasonings I have used are curry powder and salt, dry jerk seasoning, creole seasoning(good with the parmesan), salt, black pepper, cumin and cayenne(also good with chese). These are just delicious. So crunchy on the outside and so creamy on the inside and much healthier than any type of chips. Enjoy.

edit: oh yeah i forgot to mention that you want to give them a little stir every 10 or 15 minutes while they are in the oven.

Bigirl,

Tried it and I'm addicted to this snack as well.

 

[GET YOU HOT]

I cannot remember the name but this is a Latin Christmas dish along with Tamales… I must say it may be loaded with corn but it is the bomb!

I like chicken and green chile tamales, fruit tamales and beef and red sauce tamales, as far as a corn dish, I'm stumped...

 

[Lick]

I like chicken and green chile tamales, fruit tamales and beef and red sauce tamales, as far as a corn dish, I'm stumped...

Everything but the meat is made from corn...

 

[bigirl]

Everything but the meat is made from corn...

are you talking about posole? made from whole hominy corn(like underwater popcorn) and theres fresh corn kernels too and its traditionally made with pork but I make a vegetarian version which in fact I am making today. Its a stew/soup type of yummy yummy dish.

 

[Lick]

Posole

1 whole chicken, boiled in seasoned(salt & pepper to taste), morjoram(tsp), oregano(tsp), cumin(1tbsp), boil for 1 hour on medium.

1 16oz can hominy, drain

1 24oz green chile sauce, one full can of water, heated in large pot.

When chicken is fully cooked and falling off the bone, drain, allow to cool for 30mn, peel off skin and disgard; Debone chicken.

In large pot, containing green chile sauce, add hominy, heating to med heat, add deboned chicken, allow to simmer for one hour.This should have a liquid, soupy consistancy, it's very low in fat and healthy...!


Check seasoning, then serve in a bowl, steaming hot, crumble mexican cheese; queso fresco & manchego, preferabley, or grated pepper jack, on top, jalapeno chile sauce & toasted juliennned tortillas, adios...!

I cannot remember the name but this is a Latin Christmas dish along with Tamales… I must say it may be loaded with corn but it is the bomb!

I like chicken and green chile tamales, fruit tamales and beef and red sauce tamales, as far as a corn dish, I'm stumped...

Everything but the meat is made from corn...

are you talking about posole? made from whole hominy corn(like underwater popcorn) and theres fresh corn kernels too and its traditionally made with pork but I make a vegetarian version which in fact I am making today. Its a stew/soup type of yummy yummy dish.

Yes! It is sooooooooo yummy!!!!!

 

[bigirl]

Yes! It is sooooooooo yummy!!!!!

the one i just made today (i was lazyish so i used it from a can )

1 package vegetarian chorizos chopped and browned first in a lil olive oil and a lil chili oil

then I added
1 red onion chopped
1 yellow onion chopped
3 diced jalapenos seeds and all
4 diced chipotles seeds and all
1 cob corn cut off the cob
1/2 butternut squash diced
3 diced carrots
1 big stalk diced celery
7 closves minced garlic
1 t cinnamon(a stick would have been better but i didn't have it)
1 1/2 T cumin
1 t oregano
1 t salt
1/2 t black pepper
3 bay leaves

i sauteed the above for 10-15 minutes then added

1 large can whole tomatoes in juice and squeezed them in with my hands

cooked 10 minutes more and then added
1 box vegetable stock
2 cups water
1 large can hominy rinsed and drained
1 small can each of black,pinto and kidney beans also rinsed and drained

i brought it to a boil then simmered low for and hour. i garnished with chopped scallions and cilantro and tofu sour cream. dairy heads can use a lil spoon of sour cream and a lil jack/cheddar cheese stirred into your bowl.