Subj : Re: Chilies
To : Shawn Highfield
From : Dave Drum
Date : Sat Nov 16 2024 10:16:00
-=> Shawn Highfield wrote to Dave Drum <=-
DD> OK. I've been mistooken all this time. I thought you lived in Tronna -
DD> that's the way one of my racing buddies from Kitchener pronounced it.
SH> Oshawa to be exact is where I am. Or "The Dirty Shwa" as it's known. T
SH> dot is not for me. :)
IOW you're not quite as far to the East as Kitchener is to the West. But
it looks like you're still in the Metro area. Bv)=
DD> For me even opening a can to get at tamales is too much effort for
DD> the tiny reward involved. I'd much rather make my own dolmades.
SH> I probably won't look for them then, however I am hitting up either
SH> wally world or costco at some point today so if I walk past a can
SH> I'll grab one but I doubt I'll see it.
I dunno aboout Wal*Mart as I refuse to patronise them. But Costco should
have them. I suppose that if you like tamales they's be OK. But I'm just
not a fan. I think it's the gluey texture of the masa harina.
A lot of chilli recipes call for using masa flour as a thickener. But,
contrarian that I am, use either cornstarch slurry or arrowroot. The
arrowroot stores and reheats better than the cornstarch without
"breaking" and becoming glop.
Anotheer of my favourite non-corny tamale substitutes:
8 Cabbage leaves
1 tb Butter
1 lb Ground beef
1 lb Ground pork
10 oz Can Ro*Tel tomatoes w/green
- chilies
2 lg Onions; chopped
4 Green onions; chopped
2 cl Garlic; minced
3 Sprigs parsley; chopped
1/2 ts Salt
1/2 ts Red (cayenne) pepper
1/2 ts Black pepper
1 Jalapeno; chopped
10 3/4 oz Can Campbell's Cream of
- Mushroom soup; undiluted
1 c Fresh mushrooms; chopped
1 c Rice; cooked
15 oz Can tomato sauce
In a pot, bring enough water cover the cabbage leaves to
a boil. Add the cabbage leaves. Remove the leaves when
they are tender, about 5 minutes.
In a hot skillet, melt the butter and brown the meats.
Add the tomatoes, and simmer for 5 minutes. Add the
onions, the parsley, garlic, seasonings, jalapeno
pepper, cream of mushroom soup, mushrooms, and cooked
rice. Simmer for 2 minutes more.
Set the oven @ 350ºF/175ºC.
Lay out the cabbage leaves and fill each with an equal
amount of the meat mixture. Roll up each one into a
bundle and secure with a toothpicks. (Or tie with thread
~ UDD)
In a baking dish, place the cabbage rolls. Add the
tomato sauce and and enough water to completely cover
the rolls. Cover the dish with aluminum foil. Place the
covered dish in the 350ºF/175ºC oven. Bake for about 1
hour.
Recipe from: "Roger's Cajun Cookbook" by Vernon Roger,
published 1987
Uncle Dirty Dave's Kitchen
MMMMM
... "Garlick maketh a man wynke, drynke, and stynke." -- Thomas Nash
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
