This recipe is the corrected and complete version of the Mango Tamale from my most recent class at Jungle Jim's in Fairfield,
OH. While I encourage any site visitor to use this recipe it is being put on this website especially for all my new and long
time friends at Jungle Jim's in Fairfield, Ohio. I think I had thorns twisted on my brains when I presented this recipe in
class. Hopefully you'll find this version much more to your liking. If you'd like to see what's happening at the Jungle just
click here and go to their website.
MANGO & COCONUT DESSERT TAMAL
Recipe By : Stephen Lee Serving Size
: 24
6
Mangoes -- peeled and seeded 1 1/4 Cups
Butter, unsalted -- at room temperature 4 Cups
Masa Harina 1 Tablespoon Baking Powder
1/4 Teaspoon Allspice Powder 1 1/2 Cups
Coconut, flaked 4 Large
Egg Whites 1/2 Cup
Sugar 1/8 Teaspoon Salt 2
Tablespoons Butter -- melted & cooled 1/4 Teaspoon
Vanilla Extract
Put mangoes into food processor with knife
blade and process to smooth, scraping down the sides as necessary. Set aside.
Put the butter into the bowl of a stand mixer and beat until creamy, slowly add the masa harina and baking powder
and mix well - the mixture will be crumbly. Stir in 2 cups of the Mango puree and 1 cup of the coconut. The mixture
should not be sticky - add a small amount of additional masa harina if necessary.
Divide this mixture evenly onto greased 6X8-inch parchment squares (or soaked corn husks) and form into
rectangles that are about 3X4-inches.
Using an electric
mixer beat the egg whites to soft peaks. Gently combine the beaten egg whites with the sugar, salt, butter, vanilla
extract and remaining coconut. Spoon equal portions of this mixture down the center of each of the mango masa harina
rectangles. Bring the long sides together, pressing to seal in the filling. Fold to seal the parchment and tie
loosely with kitchen twine.
Steam in a standing position over
boiling water for 10 minutes, remove from heat and let stand for 10 minutes more. Serve warm from the steamer with portions of the remaining mango puree.
LEMON BALM & BASIL PESTO
Recipe By : Stephen Lee Serving Size
: 1
2
Cups Lemon Balm, fresh -- using leaves only 2
Cups Basil, fresh -- using leaves only 2
Cloves Garlic -- chopped 1/4 Cup Olive
Oil 1 Cup Romano
Cheese -- freshly grated 1/2 Cup
Pine Nuts 1
Lemon, zest and juice of
Kosher Salt -- to taste
Black Pepper, freshly ground -- to taste
Combine the lemon balm, basil
and garlic in the bowl of a food processor. Process to chop and combine. Slowly add the olive oil and form into
a paste. Add the Romano cheese, pine nuts and zest and juice of the lemon and process until smooth. Season with
kosher salt and black pepper.
This, as any pesto, freezes well.
Can be made several days ahead and kept refrigerated. Use over any pasta, as a dip or in sauces and soups. Use
to stuff inside chicken breasts or pork chops. Wonderful as a marinade for shrimp or fish before grilling.
SALMON COOKED ON DILLED SALT
Recipe By
: Stephen Lee Serving Size : 2 2 Cups
Kosher or Sea Salt, coarse 1 Bunch Dill,
fresh -- chopped 1 1 1/2 Pound Salmon Fillet, center-cut
White Pepper, freshly ground -- to taste 1/2
Lime, juice of
Combine the salt and dill in a 10-inch cast iron or
other heavy skillet. Spread evenly and place the pan over medium-high heat. Heat until the salt is hot to the
touch, but not smoking, about 5 minutes.
Pat the salmon fillet dry
and season with pepper. Place on the hot salt, skin side down, cook, covered and without turning, until the salmon is
almost cooked through about 12 minutes. Remove from heat, but leave covered and let stand for a 3 minutes more. Uncover and drizzle with fresh lime juice. Use a spatula to remove the fish flesh from the
skin and transfer to a serving platter. Garnish with a sprinkling of additional chopped dill over the fish and dill
sprigs on the serving platter.
ROSEMARY POUND CAKE
Recipe By : Stephen Lee Serving Size
: 18
1 Cup
Butter, Unsalted, at room temperature 1 Cup
Sugar 1/4 Cup Honey 5
Large Eggs, at room temperature 2
Cups Cake Flour 1 Teaspoon
Baking Powder 1 1/2 Teaspoons Rosemary, Dried 1
Orange -- Zest From 2 Tablespoons Orange Juice 1
Cup Powdered Sugar 5 Tablespoons
Orange Juice
Combine the butter and sugar and beat together until
light and creamy. Beat in the honey. Add the eggs, one at a time, beating for 1 minute after each addition.
Sift the flour and baking powder together. Gradually add the flour
to the sugar mixture, beating just until blended. Add the rosemary, orange zest and 2 tablespoons of orange juice.
Pour batter into 2 well-greased and floured 8 X 4-inch loaf pans and bake
in a preheated 325° F. oven for 45 minutes or until the cakes are golden and spring back when touched in the center.
Cool in the pans for 10 minutes then remove from pans and cool on a wire rack.
Combine the powdered sugar with the orange juice and pour over the cooled cakes. Thin glaze with a little water
if needed.
CHICKEN IN HERB VINEGAR SAUCE Recipe By : Stephen Lee Serving Size : 4
1
4-Pound Chicken, cut into 8 pieces
Kosher Salt -- to taste
Black Pepper, freshly ground -- to taste 2 Tablespoons Olive Oil 6
Tablespoons Butter, unsalted 2 Cloves
Garlic -- peeled and minced 4
Shallots -- peeled and minced 1 Cup
Basil-Garlic Herb Vinegar 1 Teaspoon Honey 1
Cup White Wine 1 Tablespoon
Tomato Paste 1 Cup Chicken
Stock/Broth 1 Tablespoon Italian Parsley, fresh -- chopped
Season chicken with salt and pepper. Heat the olive oil and 2 tablespoons of the butter in
a large heavy skillet over medium-high heat. Add the chicken skin side down and brown, turning once about 10 minutes
per side. Remove chicken from pan and reserve.
Reduce heat to
medium, add the garlic and shallots and cook, stirring often, until slightly soft, about 5 minutes. Combine the vinegar
with the honey and use it and the wine to deglaze the pan, scraping any browned bits from the bottom of the pan. Reduce
mixture by one-third, about 3 minutes, then stir in the tomato sauce.
Return
chicken to the pot and pour in the chicken stock/broth. Continue cooking over medium heat until juices from the chicken
run clear, about 15 minutes. Add more chicken stock/broth if the sauce becomes too thick.
Remove chicken to a deep serving platter. Increase heat to high and continue cooking until
the sauce is thick and glossy. Remove from heat and add the remaining butter. Whisk well and adjust seasoning
with salt and pepper. Pour over plattered chicken and sprinkle with the parsley.
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