Tamale Pie

One of the things I miss about the United States is the plethora of casserole dishes.  This dish is truly the embodiment of the 'Melting Pot' culture.  I am a huge fan of tamales, but unfortunately I have not been able to find the corn husks that tamales need to be wrapped in.  This dish tastes spectacular and is a good substitute.  Credit for this recipe goes to All That Splatters. Of course, serve with a generous dollop of sour cream!

Ingredients

1 pound ground beef
1 cup chopped red bell pepper
2 8-ounce cans tomato sauce
1-1/2 cups corn
1/2 cup pitted ripe olives, chopped
3 cloves garlic, minced
1 teaspoon salt
3 teaspoons chili powder
Dash black pepper

6 ounces sharp Cheddar cheese, grated (I used grated Gouda)

3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter

Cook meat, onion, and bell pepper in a large skillet until meat is lightly browned and vegetables are tender.  Stir in tomato sauce, corn, olives, garlic, 1 teaspoon salt, chili powders, and black pepper.  Simmer 20 to 25 minutes or until thick.  Stir in cheese. Turn into a greased 9x9x2-inch baking dish.

Preheat oven to 375 F.

Stir cornmeal and 1/2 teaspoon salt into cold water.  Cook, stirring constantly, until thick.  Add butter, and mix well.  Spoon cornmeal mixture over hot meat mixture.

Bake 40 minutes.

Roast Duck Breast with Ginger-Peanut Sauce

Duck is one of my favorite things to order from an Asian fast food.  The other day I noticed duck breast at my local supermarket and decided to give it a go.  The peanut sauce is a recipe I have been making for quite some time and is very popular everytime I make it.  This dish could also be made without the duck and vegetable broth instead of the chicken broth for a vegetarian main dish.

Duck:
 Ingredients:
3 Duck breasts (about 1 1/2 lb.)
Salt and pepper

Preheat the oven to 400 degrees F.

With a sharp knife score the fat of the duck breasts. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.

Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.

Peanut Sauce:
Ingredients:
1 cup chicken broth
3 tablespoons minced fresh ginger
6 tablespoons soy sauce
6 tablespoons peanut butter (crunchy or creamy)
1 teaspoon chili powder
6 cloves garlic, minced
1/2 cup chopped peanuts

	Combine chicken broth, ginger, soy sauce, peanut butter, honey, chili, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through

 


Vegetable Lo Mein:
Ingredients:
16. oz Chinese noodles
1/2 pound mushrooms, sliced
1 bunch green onions (chopped, whites for Lo Mein, green tops for garnish)
1 Carrot, grated
1/4 lb. bean sprouts
soy sauce
sesame oil (for frying)

In a large pot boil water, cook noodles according to package instructions.  In a large wok, heat sesame oil.  When very hot, add the chopped green onions and cook for a few minutes.  Then add the mushroom and continue cooking.  Add a dash of soy sauce and continue cooking.  Then add the bean sprouts and continue cooking.  Then add the shredded carrot and continue cooking.  Add soy sauce to taste.

To serve, load up some noodles in a bowl.  Add the sliced duck breast and then spoon over the peanut sauce.  Serve garnished with crushed peanuts and green tops of green onions.