Tuesday, May 5, 2009

Cinco De Mayo: Tamale Pies and Tex-Mex Cheesy Rice and Broccoli

To me, this dish was a like eating a Mexican pot pie. It could also be a great, hearty vegetarian dish by leaving out the ground turkey and just spicing up the vegetables. The tamale crust, on the bottom layer, isn’t your typical grits. I found it much creamier and really complimentary to the meat and tomatoes.

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  • olive oil
  • 1 pound ground turkey
  • 1/2 cup green onions, chopped
  • 1 minced jalapeno, seeds and ribs removed for less heat
  • 2 teaspoon ground cumin
  • salt and ground pepper
  • 1 can (15 ounce) crushed tomatoes
  • 2 cups thawed frozen corn kernels
  • Cornmeal Crust, recipe below
  • 1/2 cup shredded Monterey Jack cheese
  1. Preheat oven to 375 degrees. Make filling: Heat oil in a large nonstick skillet over medium-high heat. Heat a tablespoon olive oil and brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
  2. Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeno, and cumin, stirring occasionally, until soft, about 5 minutes; season with salt and pepper. Return turkey to pan; stir in tomatoes and corn until combined.
  3. Make Crust. Pour 1/4 cup into the bottom of each of four 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
  4. Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.

Cornmeal Crust

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  • 3/4 cups yellow cornmeal
  • 1 teaspoon coarse salt
  • 1/8 teaspoon ground pepper
  • 2 tablespoons butter
  1. Whisk cornmeal with 3/4 cups cold water.
  2. In a medium sauce pan, bring 1 1/4 cups water, salt, and pepper to a boil.
  3. Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 3 to 4 minutes. foodblog 001
  4. Remove from heat; stir in butter until melted.
Recipe courtesy of Everyday Food

Tex-Mex Cheesy Rice and Broccoli

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  • 1/2 cup wild rice
  • 1/2 cup brown basmati rice
  • 1/2 cup wheat berries
  • 1/2 cup bulgur wheat
  • 3 3/4 cups water
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2 tbsp red wine vinegar or lime juice
  • 2 tbsp extra virgin olive oil
  • 1 bag Green Giant 100% Natural Valley Fresh Broccoli and Cheese Sauce Steamers, cooked to package instructions

Place grains in medium saucepan along with water. Bring to a boil, add salt and then reduce to a simmer for 40 minutes or until all water is absorbed. Add in seasonings, lime juice, and oil.  Stir in broccoli and cheese.

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Tonight I cracked open New Belgium Brewery’s Mothership Wit, for Andy and I to share. It was recommend to me last time I was at Wine Authorities. I found it to be nice and smooth yet still having a classic wheat ale finish (smoother than Bell’s Oberon). It’s a perfect summer beer!

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3 comments:

Tessa said...

Looks very yummy and festive! I hope you had a good cinco de mayo!

Sweetie Pie said...

The tamale pies look so good!! I didn't celebrate cinco de mayo with any good tex-mex, and I'm so sad about that after all of the yummy feasts I've seen in the blogosphere today. I may need to have a seis de mayo or siete de mayo feast!

Sara said...

oooh, I like this. This is going on my to do list.