Cooking Up A Storm All Over The World!
Ya Gotta Eat So Why Not Have Some Fun!
Welcome to Cooking Up a Storm All Over The World with 208 members now after a little over two years. We got one new member this week and hopefully more with all the people I have contacted this week!
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Have a Delicious Day!
Paulette Le Pore Mozko
Otherwise known as "Miss Polly" or "Polly Motzko" in the cooking/food world.
Check out my other sites if you liked this one!
http://www.CARestaurantShowCase.com I write feature stories and do food photography for restaurants. I write the story that tells only the good things about it, and you buy my story and all the photos I shoot with my 24 MP Nikon DSLR camera. I made The Orange County Register last year in April 2012 when the story and photos I did for the CEO's of the Tomy's Burgers chain hired me to write a story and photos for them. It is still on Food Frenzy in the Entertainment section.
My other cooking site that is indexed by ingredient and topic: Cooking Up a Storm With Miss Polly
http://www.CookingUpaStormWithMissPolly.com
Also: Totally Inspired Mind-where positive minds congregate at:
http://www.TotallyInspiredPC.wordpress.com
and lastly
Photos That Inspire Words-Where photographers take the photos that inspire the writers to write!
http://www.PhotosThatInspireWords.wordpress.com
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(Polly Motzko)
July 5th, 2012
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Brioche classica Brioche con l’uvetta Crackers Crackers al sesamo Crackers all’olio di oliva Danubio Danubio alla siciliana Focaccine Grissini Grissini ai semi di finocchio Grissini al peperoncino Grissini al sesamo Grissini alle olive nere Grissini stirati Grissini torinesi Mini baguettes Mini cornetti al prosciutto crudo Pane all’uva Pane alla salvia Pane alle noci Pane alle [...]Focaccine
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About
Tamale Pie with Masa Harina Crust and Spicy Beef & Turkey Filling Topped with Green Enchilada Sauce
Tamale Pie with Chile Verde and Casa Crema Mexicana
Created by Polly Motzko, April 21st, 2011
If you liked this recipe, please join my online cooking magazine called “Cooking Up A Storm All Over The World!(c)” at: http://www.CookingUpAStorminCA.ning.com
This is one of the most delicious Mexican dishes I have ever made in my life!
Pretend a little taco met a nice hot tamale then they got married. This dish tastes like the best in the two dishes. I will make this again and vary the fillings, the sauces!
Adapted from “Tamale Pie with Green Sauce” by Sue B. Huffman
From: Time Life’s “Meals in Minutes Series”, Mexican Meals
This recipe is so unique in the sense that it is the one of the few recipes I have seen that do not use the typical corn meal for the base or crust. This one uses Masa harina, which I love the flavor of, and has such a nice, sweet, rich flavor reminiscent of tamales.
You can make the crust up ahead and cool, then add the meat filling later in the day if you like.
- 1. Masa Harina Crust
1-1/4 cups Masa Harina
1/3 cup olive oil or canola oil or other oil of choice
2/3 cup water and a little more if needed to form a ball
- 2. Seasoned Beef Turkey Filling
1 large yellow onion, small dice
1 pound very lean ground beef
1 pound ground turkey
Up to 1 tablespoon of minced garlic
4 or 5 tablespoons Savory Spices brand Taco Seasoning-Salt Free
Tiny bit of kosher salt
This recipe is more an assembly of 3 parts- 1. The Masa Harina Crust 2. Beef & Turkey Filling 3. The tomato, cilantro and green onion garnish.
Sautee the onion until the onion is cooking down and becoming slightly caramelized. Add the beef and turkey and then continue cooking with 4-6 tablespoons of the Savory Spices brand Salt Free Taco Seasoning.
Once the meat is no longer pink then the filling is done and just keep covered until ready to assemble in the crust. Then top with however much you like of the Rosarito Salsa Verde Green Chile Salsa, Mild or Medium and garnish with these:
Two or more Roma tomatoes, diced for the top of the assembled pie with a little bit of chopped green onions and cilantro & Mexican Sour Cream-Casa Crema Mexicana.
Comment
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Comment by Paulette Le Pore Motzko on April 26, 2011 at 3:10pm -
Hello there Val...It is so cheap here and in every grocery store down the Latin American products isle. You might want to ask your manager of your favorite store if they can start carrying it. It is used in many dishes like tamales, gorditas, and many other tortilla dishes as well as Papusas, which are an El Salvidorian specialty. Let me know if you were able to locate it. Tell me your city and I will locate a market that carries it. Casa Crema is a lot like sour cream and you can substitute that. I like the Casa Crema flavor for garnishing as it has a much richer flavor to it. :-) Polly Motzko
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Comment by Cruznv on April 25, 2011 at 8:31pm -
Yummm...that looks wonderfully delicious. I'll definitely have to try this..hope I can get the Masa Harina here in my part of the world...Don't know about finding the Mexican Sour-Cream-Casa Crema Mexicana...is this like spicy sour cream?
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NOBODY EVER SAID GOOD FOOD AND GOOD COOKING HAD TO BE HARD TO BE GOOD, DID THEY?
SOMETIMES THE MOST SIMPLE THINGS IN LIFE ARE REALLY THE BEST.
If you are a big fan of Food Wishes with Chef John as I am, you can see all of his great, funny, informative and insightful cooking videos at his YouTube page here:
http://www.youtube.com/user/foodwishes?feature=watch
Just thought I would share. Wait until you see some of these. Chef John always makes me smile, laugh, because he laughs at himself. I love the very informal way he does each video. He does what I hope to do, make good cooking accessible to everybody, no matter who you are or how old you are.
Polly Motzko
May 3rd, 2012
Some of my "Good For You Stew" I had two years ago when Ron B. came to town from Boston, MA. I made the roux with fat free condensed soup and it cut the fat way out of the recipe. It was fantastic because I browned the meat first in flour and seasonings and it carmelized gave the broth a really rich flavor.
Dessert that night was Baked Custard gently cooked in a Bain Marie cooled and topped with fresh strawberries. A nice light ending to a really wonderful meal with great company.
Pozole with Roasted Chicken, Red Potatoes, Green Beans & Roasted Red Pepper
Created by Paulette Motzko
Copyright November 2011
Four 32 oz. boxes Kendale Farm Chicken Broth with No MSG
Fresh Green Beans, Frozen Green Beans or Canned-2 cups or more
Up to 2 tablespoons minced garlic
1 cabbage-halved and then sliced in quarters
2 teaspoons of Savory Spice Shop Mexican Adobo Seasoning
2 Roma tomatoes coarsely chopped
One 3 pound chicken roasted with extra virgin olive oil or canola oil brushed on the skin with a silicone basting brush. Then sprinkle with Team Sweet Mama’s BBQ Seasoning from Savory Spice Shop.
2 to 3 cups of hominy that has been drained from the can-Teasdale make a great one.
4 cups water
½ teaspoon of Better Than Store Bought Chicken Base
This couldn’t be easier and it is a great thing to make when you are at home doing laundry or doing office work at your desk as I do.
Put all ingredients in a large stock pot-VERY LARGE one-or Caldero, that you can find in many Latin American markets for hardly a small dent in your pocket book.
A HELPFUL NOTE:
Check out Latin American markets in your area or at least a well-stocked market like Jon’s Marketplace, if you are lucky enough to live by one, or another family owned market. I guarantee you will get lower prices, better quality and no gimmicks like silly cards that you punch to get a low price! I want to tell the big major grocery stores that do that, that those cards cost money and with all that you guys spend on them you could have offered low prices without the card!
Vary this recipe and let it be a “Springboard For Your Imagination©”
IN a large pot add one whole cabbage and cover with chicken broth. Add your choice of vegetables from onion, peppers, cooked potatoes and then add other seasonings to your liking of garlic, cumin, and even a cup of mild salsa would be awesome in this!
Polly Motzko
Have a delicious day or night…better yet just have a great DAY!
Sunday, November 20, 2011
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