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June 2006 San Diego Cook-in

Jason Tinling

Jason Tinling

A layered dip that's easy to make and nicely yummy.

Taco Salad

Jason's Taco Salad

24 oz sour cream
12 oz cream cheese, softened
1 bunch cilantro
Juice of 2-3 limes
Ground cumin
Granulated garlic
Lettuce - Shredded
Cheese, grated

Chop cilantro and add to lime juice. Allow to sit while mixing other ingredients.

In mixer mix sour cream and cream cheese until smooth. Add cumin and garlic to taste (approximately 1.5 tsp garlic and .5 tsp cumin). Remove cilantro from lime juice and mix in. Add lime juice to taste.

Spread mixture into bottom of 9 x 13" pan. Top with salsa. If using store bought salsa, choosy a "chunky" variety. Top salsa layer with shredded lettuce. Top lettuce with grated cheese(s) (I like cheddar and jack in about equal amounts).

Garnish and serve with corn chips.


Jason's Tamales

Made two types of tamales for the Cook-in, a Pepper Jack and Creamed Corn and Smoked Chicken Mole.

5 lbs prepared masa
2 whole roasting chickens
1 lb Pepper jack cheese
1can creamed corn
Dona Maria's Mole
Corn husks
Mojo Criollo
Chicken stock,

Spatchcock chickens and marinate in mojo criollo(or mojo chipotle) for a day or two. Smoke at 250 until 160° at the breast. Mesquite lump with hickory for smoke. Cool cooked chickens and remove meat.

Soak husks in water.

Shred 1 lb of pepper jack

Mix approximately a half a can of creamed corn into 2.5 lbs of masa. Mix until blended. Spread mix on corn husks and top with pepper jack. Roll and fold.

Chop a couple of pounds of chicken and add to saute pan with hot oil. Fry slightly and mash with spoon to break up pieces. Mix chicken stock and moles base, add to cooking chicken. Simmer on low for about an hour, stirring/mashing occasionally to break down pieces.

Using remaining masa and cooled mole chicken, fill additional husks.

Bring chicken stock to a boil in large stock pot with steamer insert. Add tamales and steam on low for approximately 2 hours. Enjoy with a squeeze of lime and shot of hot sauce.

Terry "Squeaks" Pulliam Burd: Everyone just *swarmed* Jason's tamales! We even got to divy up the leftovers! My boss, who was in attendance, told me this morning that he had two last night and two more this morning. The DH waded through the leftover tamales after church this morning while I was at the office, the dirty dog!

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