Skip to main content

Quick Tamale Dinner

There are quite a few good cooks in my building.  One of the things I love about living around here is the plethora of ladies selling tamales by the dozen.  Every time an email surfaces advertising tamales in the lounge- Dev and I always jump on it.

Dev scored 1/2 a dozen fresh tamales yesterday, so I knew dinner that night would be super quick and tasty!  Our favorite way to celebrate Friday is by having a quiet dinner at home with a movie.  This week's selection was "Doom."

I decided to make some red rice and pico de gallo to go with our tamales.

When we got home, I threw the red rice in the steamer.  I used one scoop of regular long grain rice, and for liquid, I went with one scoop of organic tomato sauce and one and a half scoops of beef stock.  I gave it all a stir and closed the lid on the rice steamer.  Done!

Next I seeded and chopped 4 roma tomatoes, and one fresh jalapeno.  I added 1 whole scallion, chopped (white and green parts), the juice of one lime, a little salt and a little pepper.  Done.

I nuked the tamales, then stirred a chopped scallion and a handful of sharp cheddar into the rice when it was done.

I plated the tamales with a spoonful of pico and a scoop of rice.  I garnished Dev's plate with some shredded cheddar.  My plate got cheddar and sliced avocado.

Dinner was amazing.  The movie?  Not so much.  I rented it because it has one of my favorite British actors in it- Ben Daniels.  In the movie he plays a Marine under the command of The Rock.  Yeah- pretty stupid from the get-go, huh?  Ben Daniels is a wonderful actor, who has done more theatre than film.  He is very handsome and dignified.  He also happens to be very strong and gay.  And he doesn't live in the closet- he's out and proud and challenges people's pre-conceived notions about sexuality and box office draw.  To see him in this movie- using a fake American accent- was sickening.  It was an unholy fusion of those dystopian-futuristic flicks with alien gore-fests.  Apparently he figured the exposure he'd get, coupled with the stretch of genre, would give his career a lift.  Yeah- didn't work out.  I still love him to pieces, but I hope he sticks to more intellectual fare.  "Doom" just sucked.


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Cucumber Pico de Gallo

Normally, when I make pico de gallo, I use tomato, red onion, and jalapeño.  This week, the garden is spewing forth dozens of cucumbers, so I'm throwing those in as well.
There really isn't a recipe for pico... you just throw whatever you want in there.  I'll list what I used, but I also won't give amounts.  If you don't groove on onion, use less.  If you don't like cucumbers, don't use them.  Do whatever makes you happy!
Cucumber Pico de Gallo
6 lemon cucumbers, diced (I don't seed mine) 6 roma tomatoes, diced (I squish out the jelly stuff so the mixture doesn't get too soupy) 1 small red onion, minced 1 small jalapeño, minced Fresh lime juice Red wine vinegar Olive oil Salt
Mix everything up and let it sit at least 30 minutes before you attack it.  If you have the willpower... I never do!