"Bob" > wrote in message
...
> In a couple weeks, a few of my friends are getting together for a
> tamale-making party. The two main participants have these tamales in mind:
>
> FIRST MAIN COOK:
> 1. Spicy shredded beef
> 2. Chicken and olives
> 3. Mushrooms
> 4. Pineapple, raisins, and brown sugar
>
> SECOND MAIN COOK (me):
> 1. Beef picadillo with minced beef, onions, raisins, and cinnamon
> 2. Chicken with saffron, orange, and garlic
> 3. Ham with banana-lemon-ginger chutney
> 4. Pumpkin (I haven't decided whether this will be sweet or savory)
> 5. Cherry-mincemeat
> 6. Blueberry-maple
>
>
> One of the participants is a vegetarian, but I'm not sure what her exact
> dietary restrictions are. I think she'll make some kind of bean-filled
> tamale.
>
> Someone else is bringing a salad and side dishes, and I *think* someone's
> bringing beer. I'm also providing the fixin's for multiple iterations of
> this drink:
>
> Chimayo Cocktail (from the _Coyote Cafe_ cookbook)
>
> 1/2 cup unfiltered organic apple cider
> 1 ounce Sauza gold tequila
> 1/2 ounce cassis
> 1 teaspoon fresh lime juice
>
> Fill a 10-ounce highball glass with ice. Transfer ice and all of the
> ingredients into a cocktail shaker. Shake just until blended. Pour back
> into
> the highball glass and garnish the rim with an apple wedge, if desired.
>
> Makes 1 cocktail.
>
> Any recommendations for additional tamale fillings, or are there any other
> glaring omissions? I noticed that none of the tamales have cheese. I guess
> we could add cheese to the mushroom tamales and/or the bean tamales. Oh,
> and I suppose I ought to get some paper plates and plasticware.
>
> Bob
>

Sounds excellent! Pork is another excellent meat for tamales. For your veg
friend, green chiles would make a great filling.

Using meat stock as liquid for the tamale dough is a winner, too!

Jack Husk