Lets Open Up A Restaurant In Santa Fe Cornbread Torte Recipes

Steps:

• Heat oven to 400.
• Grease 13x9x2 inch pan.
• In large bowl,combine all ingredients, mix well. Spread in pan.
• Bake at 400 for 30-40 minutes or until toothpick comes out clean and top is golden brown.
• 16-18 servings.

Steps:

• For the huitlacoche masa dumplings:.
• In a skillet, heat the oil and saute the huitlacoche and leeks, about 5 minutes. Season with salt and pepper and add the epazote. Set aside.
• For the masa bolitas:.
• In a bowl, mix the corn flour, salt and 1 1/2 cups/ 375 ml water. Knead to form your dough.
• Pinch off a golf ball-size piece of dough and press the center to form a cavity. Stuff it with some of the mushroom mixture and add some cheese. Enclose the stuffing with the masa and reshape into a ball. Cover with plastic wrap and keep in the refrigerator until ready to deep-fry.
• For the plantain salsa:.
• In a skillet over medium heat, melt the butter with the canola oil. Add the garlic, leeks and onions, and saute until translucent. Add the plantain bananas and continue sauteing, about 5 minutes. Add the bonito flakes and allspice, and continue sauteing, 2 to 3 minutes. Transfer the mixture to the recipient of the food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.
• For the fish:.
• Preheat the oven to 400 degrees F (200 degrees C). Wrap the fish with the hoja santa leaves. Place on a baking tray and bake in the oven for about 5 minutes. Set aside.
• To deep-fry the masa dumplings, heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
• Deep-fry the dumplings until nice and golden brown, about 3 minutes. Transfer to a baking tray covered with paper towels to drain excess oil. Season with salt and pepper.
• To assemble the plate, add a spoonful of the plantain salsa on a plate, lay a piece of fish on the salsa and top with 2 or 3 masa dumplings. Garnish with chia seeds if using and toasted macadamia nuts.
• Cook's Note:.
• Chiapas cheese is a sharp cheese that tastes like aged Cheddar. You can substitute it with Cheddar cheese or any other favorite cheese.

Steps:

• The night before: wash beans and remove any debris.
• Place in large mixing bowl and add water to cover plus 4 inches.
• To cook: pour off water from beans and place in 6-quart heavy kettle or dutch oven.
• Add enough water to cover, plus 2 inches.
• Cover and bring to a boil.
• Reduce heat but keep boiling at steady rate.
• Boil beans for about 2 1/2 hours or until just tender.
• Stir occasionally.
• Add water as needed.
• (Ideally, at the end of the cooking time, there will be just enough water to cover the beans.) Remove from heat.
• Add remaining ingredients and stir well.
• Allow to cool.
• Scoop 2 cups of mixture into each freezer bag.
• Try to distribute an equal amount of liquid into each bag.
• Squeeze out excess air and seal.
• Freeze.
• To use: Remove bag from freezer and allow to thaw in refrigerator for 24 hours, OR thaw bag in microwave according to manufacturer's directions, OR run warm water over bag to release contents from bag, then place frozen bean mixture in saucepan and heat over low flame until hot.
• Each bag yields 4 servings.

Steps:

• Combine all ingredients in small, heavy nonreactive saucepan and cook over moderate heat till syrupy and reduced to a scant 1/4 cup, about 12 minutes.
• Cool to room temperature before using.