Zucchini Blossoms And Goat Cheese Tamales Salad Recipe

Zucchini Blossoms And Goat Cheese Tamales Salad Recipe

Ingredients:

1 regular bag husks of corn (dried)
1 oregano sprig (fresh)
20 pcs blossoms of zucchini
An oz of olive oil
4 ozs of cheese (Goat)
1/4 tsp of cumin (whole seeds)
1/4 tsp of cardamom (ground)
2 lbs of cornmeal or Masa-Harina
3 pcs of dry peppers (cascabel)
1 pc of tomato; quartered
3 pcs of cloves
1 pcs cloves of garlic (small)
2 c of water
6 ozs of olive oil
Pepper
Salt
2 pcs of tomatoes (Beefsteak) preferably ripened in vine
2 pcs of tomatoes (yellow)
8 pcs of Tomatillos
2 pcs of lemons
An oz of EVOO
2 pcs of basil sprigs
1 Tbsp of vinegar (Balsamic)

Instructions:

To make tamale mix, boil peppers (cascabel), quartered tomatoes, cumin, garlic and cloves in saucepan. Simmer ’til liquid has reduced to half and place mixture in blender, mix ’til smooth. Then, cool the blended mix.

Once cool, pour mixture in bowl then add cornmeal or masa-harina along w/ 6 ozs of olive oil. Then, work the mixture using the hands. Add water slowly ’til mixture turns rubbery and dry.

Prepare filling (blossom of zucchini) by lightly sauteing blossoms w/ cardamom and an oz of olive oil. Then, season w/ salt, pepper.

Place onto flat saucepan and let cool. Once cooled, chop oregano leaves then crumble cheese. Combine cheese and oregano together w/ blossoms and set them aside to be used w/ tamale mix.

Meanwhile, soak husks into water ’til soft. Then, smear husks w/ tamale mix and place portion of blossom of zucchini filling, fold husks so husks and tamale mix seal filling in. Tie the tamales w/ husk strip then steam about 45 mins.

Next, quarter the tomatillos and tomatoes. Seed then core quarters, put into chinois or sieve on separate bowl for juices to be caught.

Press the seeds along w/ cores using rubber scraper making sure to catch as many juice as you can. Add EVOO, juice (lemon), tomato juice, basil, pepper and salt along w/ vinegar (balsamic) and combine; makes 4 servings.

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