MARK BITTMAN'S TAMALES
Making tamales doesn't have to be difficult. With a little planning, you can have this traditional treat at hand. Start the night before, setting the husks to soak overnight. The next day, mix the masa marina with some chicken stock, lard, salt and baking powder. Lay the mixture onto the husks along with shredded meat, wrap and steam them in a rack. It's a perfect project for the intermediate home cook, hoping to broaden a skill set. If it feels like a lot, invite a friend over, crack open a couple of beers and make it a party.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, project, appetizer, main course
Time 1h30m
Yield 24 tamales
Number Of Ingredients 7
Steps:
- Soak husks in warm water for at least 3 hours or overnight. Drain, separate the husks, then continue soaking.
- Put the masa harina in a bowl, and add stock a little at a time until the mixture is crumbly.
- With a mixer, beat the lard, salt and baking powder until light. Add the masa mixture, and continue to beat until the dough is fluffy, adding more stock if needed. The mixture is ready when a small ball of it floats in water.
- Drain a husk, and pat dry. Spread 2 tablespoons of the masa dough in the center of the husk, then wet your fingers and pat into a 4-inch-by-3-inch rectangle along the right edge of the husk, leaving at least 2 inches on each side. Put 1 tablespoon of the shredded meat lengthwise down the center of the dough rectangle. Wrap by folding the rectangle in half and bringing the right side of the dough over the filling. Continue rolling tightly to the end of the husk, then secure one open end with string or strips of corn husk. Repeat with the remaining ingredients.
- Prepare a large steamer by setting a steamer rack about 2 inches above gently boiling water. Stack the tamales, seam down, on the rack. Cover, and steam until the filling is firm and comes away easily from the husk, about 45 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 10 grams, Carbohydrate 106 grams, Fat 16 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 196 milligrams, Sugar 1 gram, TransFat 0 grams
MARK BITTMAN'S GRAVLAX
Use king or sockeye salmon from a good source. In either case, the fish must be spanking fresh. Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.
Provided by Mark Bittman
Categories breakfast, brunch, lunch, condiments, project, appetizer
Time P1DT15m
Yield At least 12 appetizer servings
Number Of Ingredients 7
Steps:
- Fillet the salmon or have the fishmonger do it; the fish need not be scaled. Lay both halves, skin side down, on a plate.
- Toss together the salt, brown sugar and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds -- some unopened cans, for example. Refrigerate.
- Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread or pumpernickel and lemon wedges.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 377 milligrams, Sugar 23 grams
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