Muu Waan, Thai sweet pork, with coconut rice. Made from the Pok Pok cookbook.
While I have slacked on blogging these past few months, I can say — at the very least — I have been successful at some of my food goals for 2015.
Back in February, I made homemade Fritos (Faux-itos?), using a recipe from the America’s Test Kitchen DIY cookbook. My corn chips weren’t an immediate win, but the more I ate, the more I craved “just one more.” They were very crunchy and full of corn flavor. The downside was that the texture was a little too gritty from the cornmeal rendering them a bit tough on the teeth. Some day I’ll have to give them another go — though I have doubts they will ever reach the greatness of the packaged kind.
Lemons to lemonade…The standby cliché that has encouraged optimism for years is certainly a useful one to keep in mind in the kitchen.
Even though I’m pretty confident in my culinary prowess, every so often my cooking projects don’t turn out the way I expect them to. Occasionally, no matter how determined I am in conquering certain recipes or ingredients, they remain untamed and I am forced to dine on humble pie instead.
This is where some culinary finesse comes in handy — if you’ve spent enough time in a kitchen, shouldn’t you be able to take a problematic dish and turn it into a delicious success?
I’ll say with total and utter assurance…sometimes.
One of the more frustrating food failures I’ve experienced was a few years ago, involving a chicken leg, sweat and tears. The picture in the magazine was of a perfectly lacquered piece of poultry, whereas mine (even after plenty of last-ditch efforts) remained lackluster and insipid. It was edible, sure, but I didn’t enjoy eating it. The taste of disappointment was too strong.
My most recent foray into the land of food flops came with a slightly ironic twist. Back in 2007, I ripped out a recipe for a Crisp Salami Cocktail Mix from the December issue of Food & Wine. I don’t know what about it intrigued me so much, but it seared itself in my brain. I wasn’t sure when I would make it, but I knew it would happen.
I ate Chinese steamed buns on New Years Day quite unexpectedly.
My husband and I had a lazy morning before finally deciding we were hungry enough to leave the house in search of food. To be on the safe side, we called our favorite neighborhood joint to check on the wait for brunch. Forty five minutes, they told us on the phone.
Given that their bloody marys and biscuits are good enough to make nearly any wait worth it, we scrambled to get dressed and drove with haste up the street. Moments later, we found a parking spot right in front of the restaurant. Pleased as punch, we walked through the door…and that’s when things went awry.
Homemade tamales with chicken, queso fresco & pico de gallo
Over the past few months, I’ve been slowly trying my hand at making some of my favorite Mexican dishes at home. My homemade tortillas and sopes were so successful that I soon started dreaming about tamales, something I had never considered making from scratch.
Just as I was thinking about them, my husband (who must have been reading my mind) brought me home two bags of fresh masa from Three Sisters Nixtamal, a Portland company that specializes in masa and tortillas. We had some leftover chicken, a wheel of queso fresco and all the makings for pico de gallo so I figured my project would come together lickety split.
However, this is one of those times when taking a few minutes to do some research really pays off — it turns out I was woefully unprepared for the project I was about to begin! Luckily I found this article, which had oodles of helpful advice and saved me from certain tamale doom.
First off, I had no idea that (unlike when making tortillas, pupusas or sopes), the dough for tamales is not straight masa mixed with water. Instead you need to whip the masa with a fat, most often lard, resulting in a fluffy aerated mixture.
This could be because my husband and I will soon be traveling to Austin for a week to eat and drink our way through the city. (Hello Franklin Barbecue — we’re coming for you!)
Or it could be because of Podnah’s Pit — a Portland BBQ institution that within the last few years opened La Taq, their sister restaurant. La Taq specializes in seriously tasty Tex-Mex and is responsible for introducing my husband and me to a previously unknown form of deliciousness: smoked brisket tacos.
Ever since January, when we first dined there, my husband has been dreaming of them. In fact he’s already slipped away once without me to indulge in a late-night taco fest. Not that I’m bitter. Well I would be but he was smart enough to bring me home a chicken sopa.
A few weeks ago I found myself at home with the remainder of my bag of masa and a pound of smoked brisket (bought straight from Podnah’s). It seemed like the kitchen gods had a plan for me!
Sopes with seasoned ground turkey, black beans, tomatoes and cilantro.
I have been trying to put a dent in the giant bag of masa I bought and so far I’ve been pretty successful. I used the tortilla press my husband brought home ages ago and made a dozen or so homemade tortillas, which were crazy good. I also went on a bit of a sopes bender.
Sopes, pronounced so-pez in case you’re unfamiliar, are like little masa bowls — ready to be filled with whatever delicious things you want. I discovered the magic of sopes fairly recently. I had eaten them before but it was the chicken and chile sopes at Portland’s La Taq that really haunted me. I’ll admit, mine were not quite that good but they were still pretty awesome for a first attempt!
I started by making a dough from the masa by blending it with warm water and a bit of salt. Once the mixture came together and was moist but not tacky, I divided it into eight pieces. Those pieces were then rolled into ball and flattened into disks, resembling thick tortillas.
In a hot pan with no oil, I heated the sopes on one side until brown spots started to appear. Then one at a time, I removed them and crimped the edges up to form a small shallow bowl. Once I had them crimped, it was time to fry them. While I’m fairly certain you can deep fry these guys (and I’m sure that makes them even tastier), I went for just enough oil to get them all brown and crispy.
Bottoms up! I thought my masa dough was a bit bland so I sprinkled salt on each shell after it was fried.
Then the hard work is done! Seriously, you are already half-way to eating.