By Estella Tullgren | Photographed by Estella Tullgren and Lori Walker
Our family usually gathers in Northwest Arkansas to celebrate family occasions. Last month we had brunch at The Blue Monkey in Springdale and I encountered one of my new most-favorite restaurant dishes. As soon as I returned home, I got online to see if I could find something similar—and I did! It looks lengthy, but I promise you, it will be worth the effort. This dish is fabulous! Make the three condiments first—you will find that you are chopping many of the same ingredients for the recipe. The presentation alone will have you ready to dive into this dish.
Sweet Corn Tamale Cakes
Serves 2
Tomato Salsa
1 medium tomato, diced
1 tablespoon minced red onion
1 tablespoon chopped fresh cilantro
½ teaspoon fresh lime juice
½ small jalapeño, seeded and minced
pinch of salt and pepper
Southwestern Chili Sauce
½ cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
¾ teaspoon granulated sugar
½ teaspoon chili powder
¼ teaspoon paprika
pinch of cayenne pepper
pinch of onion powder
pinch of salt
pinch of garlic powder
Salsa Verde
2 tomatillos, husks removed, washed & diced
4 oz. mild green chilies, drained & chopped
1 green onion, minced
2 tablespoons fresh cilantro, minced
1 ¼ teaspoon granulated sugar
¼ teaspoon ground cumin
¼ teaspoon salt and pinch of black pepper
Corn Cakes
1 ½ cups frozen sweet corn
½ cup butter, softened
3 tablespoons sugar
1 pinch of salt
½ cup corn masa harina flour (corn flour)
2 tablespoons all-purpose flour
Garnish
Sour cream, diced avocado, and fresh chopped cilantro
Prepare Tomato Salsa by combining all prepared ingredients. Chill.
Prepare Southwestern Chili Sauce by combining all ingredients. Chill.
Prepare Salsa Verde by combining all prepared ingredients. Chill.
Preheat oven to 400 degrees. Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it is coarsely pureed. Combine pureed corn with softened butter, sugar and salt. Blend well. Add masa and flour and blend well. Mix in the remaining ½ cup of frozen corn kernels by hand. Measure ½ cup portions of the mixture and form into 3 inch-wide patties with your hands. Arrange the patties on a baking sheet and bake 25-30 minutes or until the cakes are browned on bottom. Carefully flip all cakes with a spatula and bake for an addition 5-7 minutes or until other side is browned.
Assemble: Place cakes on a warmed serving platter; dollop each cake with a little of each sauce. Then garnish with diced avocado, chopped cilantro, and a little dollop of sour cream.
Grilled Romaine Lettuce
Serves 4
If you have never had grilled romaine lettuce before, you are in for a treat. One romaine stalk will easily serve two people. Before you grill your lettuce, have all your toppings ready. These are my favorite ingredients: diced red onion, finely chopped chives, chopped tomatoes, fried bacon crumbles, bleu cheese crumbles, and your favorite dressing—mine is a ranch or bleu cheese dressing.
2 hearts romaine lettuce
2 tablespoons olive oil
salt and pepper
salad toppings
Preheat grill or grill pan. Cut each heart in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush the inside of each piece with olive oil. Place inside of romaine heart face down over medium heat until the lettuce begins to char and wilts slightly—about 5 minutes, turning a few times. Remove to plates and top with all your favorite ingredients.
Mexican Chicken Salad
Serves 4-6
I love all chicken salad but this one is my favorite. It always has such a great fresh taste to it. At our house, we love to put this in avocado halves.
3-4 tablespoons chopped fresh cilantro
¾ cup cherry tomatoes, halved
2/3 cup chopped red onion
3 cups shredded, cooked chicken breast
4 tablespoons olive oil
salt and pepper to taste
2 cloves minced garlic
½ teaspoon ground cumin powder
Juice of 2 limes
Zest from ½ lime
Mix olive oil, salt and pepper, minced garlic, cumin powder, lime juice, and lime zest, and whisk until completely blended. Pour over remaining ingredients and chill for at least two hours. M! August/September 2014
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