Break your burrata into 5 to 6 pieces and divide over the squash. To plate, arrange your squash on the bottom of the plate. Finish cooking in an oven at 350 degrees until the squash is soft. Toss with 1 teaspoon of oil and salt and pepper. Slice the squash into half-moons, approximately ¼ inch thick. ¼ c up golden beets, roasted and peeled, dicedġ tablespoon raw pecans, toasted and choppedĬut the kabocha squash in half, scoop out the seeds. ![]() (Alejandro Tamayo / The San Diego Union-Tribune) Kabocha Caprese Salad Suggested toppings include pomegranate seeds, or fresh herbs and lemon. Flip the rings halfway through the cooking time. Press rings in panko mixture, making sure to coat the rings evenly.īake in a preheated 375-degree oven for 15 to 20 minutes or until squash is baked through and breading is crispy. Toss squash rings in flour mixture, shake off excess, then dip into buttermilk mixture. In a third bowl, combine the panko, Parmesan cheese, dried herbs and remaining spices.Ĭut the top and bottom of the squash so you can scoop out the seeds while keeping the round squash intact. In a separate bowl, combine buttermilk, mustard and eggs. Remove tamale from husk once ready to serve with desired salsas and toppings.Ĭombine flour, salt and pepper in a small bowl. The tamale should be able to easily pull away from the husk once cooked. Steam for about 1 hour, replacing water if necessary. Loosely stack the tamales in a steamer basket, place in pot with enough water to almost reach the bottom of the basket, cover and bring to a boil. Take a second corn husk and do the same folds in reverse to cover the exposed masa while it steams. Bring the rest of the husk down and over the wrapped masa. Fold one side of the husk over the masa, then the other side. Spread approximately ⅓ cup masa onto prepared corn husks in a vertical rectangle starting from the bottom and going up about 3½ inches. Once combined, mix on high for about 5 minutes until dough is fluffy. but wet enough that you can spread it easily. Your dough should be the texture of very wet sand. Stir until well incorporated.Īdd pumpkin mixture slowly to flour while on low speed. Tomatillo & Avocado Salsa (recipe follows)Ĭombine masa flour and salt in the bowl of a stand mixer with a whisk attachment. ¼ cup chipotle in adobo, blended until smoothĢ4 to 30 corn husks, rinsed, then soaked in a bowl of hot water for at least an hour ½ cup vegetable shortening (can be substituted with lard) (Alejandro Tamayo / The San Diego Union-Tribune) Chipotle Pumpkin Tamales With Two Salsas It’s a versatile salad that features the sweetness of kabocha squash. Maybe pears, persimmons or pomegranate seeds. Use these or switch some of the ingredients for others - like roasted carrots, Brussels sprouts or sweet potatoes. Valencia brings together roasted moons of squash (skin on is fine here) with luscious burrata cheese, roasted golden beets, arugula, grapes and toasted pecans. Serve with your favorite dipping sauce.įinally, there’s the Kabocha Caprese Salad. You’ll dip slices of the squash in each, then bake. The third brings the crunch: panko, Parmesan cheese, herbs and spices. It’s your basic three-dip approach: a bowl of seasoned flour and a second bowl of buttermilk, mustard and eggs. The Delicata Squash Rings are a twist on a breaded and baked vegetable that you can make with kids. Her creamy Tomatillo & Avocado Salsa is the foundation on which she places the unwrapped tamale for serving. Valencia added two salsas to accompany the tamales. Then stack each tamale in a steamer basket loosely so they each cook fully. Use another corn husk to do the same thing in reverse. ![]() Bring what now looks like a tail over the fold to the bottom. Valencia and Carvajal use offset spatulas to spread the dough into neat vertical rectangles at the bottom of the first husk, then wrapping one side over the dough and the other side over that. There are two to a tamale to make sure the tamale dough doesn’t spill out. Dry each husk thoroughly as you use them. The corn husks need to be rinsed and then soaked for an hour or two in hot water. The other key to success is how the tamales are wrapped. (Alejandro Tamayo / The San Diego Union-Tribune)
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