Friday, August 9, 2013

The Stadium (Estadio)

After a long week at work a co-worker and I decided to go enjoy a happy hour. Estadio is a contemporary Spanish restaurant located in the Logan Circle neighborhood. The menu offers a more creative take on traditional Spanish cuisine. The pintxos, or “little bites”, is complimented by an approachable wine list. I for one have come to enjoy the tapas style of dining as I am able to try so much of the menu. 

“Pintxo Gilda” Anchovy, Olive & Piparra
And 
House Marinated Olives

This pintxo was a perfect little bite of food and a great way to whet your appetite for the rest of the meal.  It had just the right blend of sweet and savory between the olives, sweet peppers, and salami. I enjoyed this as an appetizer much more than filling up on chips and salsa or some kind of bread.





Scallops, Roasted Cauliflower
& Salbitxada


Seared Foie Gras, Vincotto
& Caramelized Apple 

The foie gras with caramelized apples was amazing. I tasted each of the components separately and the cook and flavor were great on their own. The foie gras melts in your mouth and the apples were sweet with still a bit of crispness. Once you marry the seared foie gras with a bite of the caramelized apple...perfection


I enjoy a good dessert every once in a while but apparently my co-worker is not a “sweets” fan. I ordered the manchego cheesecake. I encouraged my co-worker (who claims to be a foodie) to at least try a bite. So we both took a spoon to an edge and lifted it to our lips. We both gaped at each other across the table after we took our first bite of this dessert. There is the sweetness that you would expect from a cheesecake but a salty after taste from the creamy manchego sweeps over your tongue. This is an intense flavor change is you are a traditional cheesecake. If you normally come for happy hour specials, rethink and save room for dessert, well for this cheesecake. I also recommend not sharing.


Estadio on Urbanspoon

Saturday, August 3, 2013

One Busy Girl's Tamale Recipe

Legend has it that tamales are one of the first holiday foods created in the Americas. Ancient Incas, Mayans and Aztecs had their own versions of meats, spices, herbs, seeds, and beans wrapped in corn dough and steamed in banana leaves or corn husks. There are over 40 known types of tamales made in Latin America; some are only made on special occasions, while others are everyday staple foods. Unwrapping a steaming hot, delicately crumbling tamale filled with smoky pepper-simmered pork is like opening a little Christmas present.

The recipe below is a “busy girl” recipe, as my Nana would call it. Instead of making my own tamale sauce I am recommending a pre-made sauce. But if requested I will put up a homemade enchilada and tamale sauce recipe later on. These are fantastic with the mild pepper sauce and a dab of sour cream.



3.5  lbs pork shoulder or 3.5 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
1 tbsp ground black pepper
1 tsp oregano
1 tsp ground cumin
3.5 teaspoons sea salt
4 cups 505 Enchilada & Tamale Sauce
3/4 cup shortening
6 cups masa harina
1.5 teaspoons baking powder
50 dried corn husks (about 8 inches long)

Soak the corn husks for several hours; it helps if you weight them down with something so they are completely submerged and get pliable.

In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil. Simmer covered, about 2 1/2 hours or until meat is very tender. Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so). Shred the meat using 2 forks, discarding fat. Strain the broth and reserve 6 cups.

In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes. To make masa, beat shortening on medium speed in a large bowl for 1 minute. In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt. Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).

In the meantime, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well. To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap two small ones to form one larger one. If it is large, tear a strip from the side). Place about 1 tablespoon meat and sauce mixture in the middle of the masa. Fold in sides of husk and fold up the bottom. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.

Lean the tamales in the basket, open side up. Add water to Dutch oven just below the basket. Bring water to boil and reduce heat. Cover and steam 40 minutes, adding water when necessary.

To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot