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Arcane Treatise 251Tamales Azul
10 cups blue cornmeal
5 ears fresh corn
4 cups tequilla
1/2 cup brown sugar
1/2 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground star anise
1/2 teaspoon ground chipotle
2 large onions, peeled and chopped
4 cloves pink shallots, chopped
4 cloves garlic, chopped
1 generous pinch sea salt
2.5 cup corn smut (or chopped fresh button mushrooms)
2.5 cup shredded Monterrey Jack cheese
5 fresh green chiles, sliced and seeded
5 1 square foot pieces of parchment paper
1) Carefully unhusk each ear of corn: reserve the husks, and cut off the ear at the base with a sharp kitchen knife. Using a sharp kitchen knife, slice off the kernels from each ear, reserving the kernels in a bowl.
2) Combine half of tequilla, salt, sugar, cumin, cinnamon, anise, chipotle, eggs, onions, shallots, and garlic in a blender, blending until smooth. Now add one cup of cornmeal and one-half cup of corn to blender, blending until creamy.
Arcane Treatise 250Stanton's Tomato Bisque
2 pounds fresh roma tomatoes, blanched and coarsely chopped
1 pound fresh button mushrooms, sliced or diced
1 cup chopped celery stalks and leaves
1 large onion, peeled and diced
1 pinch salt
1 pinch white pepper
2 tablespoons sesame oil
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 teaspoons chipotle chile powder
2 cups fresh or unsweetened coconut milk
1 cup vegetable/mushroom/chicken stock
2 cups cream of mushroom
1) Heat the oil in a large soup pot over high heat. Once oil is hot, but not yet boiling, add onion and garlic, sauteing until onion softens. Add celery, and saute until released juices have half-way evaporated away. Add mushrooms and tomatoes, sauteing until released juices have again half-way evaporated away.
2) Reduce heat to medium, and fold in salt, pepper, chipotle and coconut milk. Stir until milk is thoroughly orange and starting to boil. Let simmer, covered, for 2 hours at low.
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