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Ingredients:
Butter 3T
Red onion 2oz
Trio peppers bruniose 3oz
Cut corn 3oz
Garlic minced 1T
Jalapeno minced 1 ½ tsp
Cumin 1 ½ tsp
White wine 2oz
Vegetable stock 3c
Lime juice 2oz
Masa Harina 2c
Corn husk 13ea
Cilantro chopped 2T
salt & pepper 1T
Lobster small diced 3oz
Shrimp 31-40 30ea
Scallops 20-30 cut in half 10ea
Crawfish tail meat 20ea
Crab meat 5oz
Shallots minced 2T
Brandy 2oz
Cayenne pepper pinch
Lobster bisque 10 oz
Chopped cilantro 1T
Lime juice 1oz
Crawfish garnish 10ea
Bruniose peppers 2 oz
Tri colored julienne tortillas 1 1/2c
Thyme sprig 10ea
Preparation:
1. Saute onion, peppers, corn, jalapenos and garlic for 2 min. on med.heat. deglaze with wine.
2. Add juice and stock and bring to a boil. Add in masa by stiring in to liquid with a whisk. Mixture should be stiff and firm. Cook on low for 5min.
3. place about 3 oz of mix on to corn husk roll up like a football tie both sides with hush strips.
4. Sauté all seafood with shallots deglaze with brandy and add the next 4 ingredients.
5. Plate by cutting open the tamale and pouring the seafood mixture on and over the tamale. Garnish with Crawfish, julienne of tortilla and small diced peppers..
Butter 3T
Red onion 2oz
Trio peppers bruniose 3oz
Cut corn 3oz
Garlic minced 1T
Jalapeno minced 1 ½ tsp
Cumin 1 ½ tsp
White wine 2oz
Vegetable stock 3c
Lime juice 2oz
Masa Harina 2c
Corn husk 13ea
Cilantro chopped 2T
salt & pepper 1T
Lobster small diced 3oz
Shrimp 31-40 30ea
Scallops 20-30 cut in half 10ea
Crawfish tail meat 20ea
Crab meat 5oz
Shallots minced 2T
Brandy 2oz
Cayenne pepper pinch
Lobster bisque 10 oz
Chopped cilantro 1T
Lime juice 1oz
Crawfish garnish 10ea
Bruniose peppers 2 oz
Tri colored julienne tortillas 1 1/2c
Thyme sprig 10ea
Preparation:
1. Saute onion, peppers, corn, jalapenos and garlic for 2 min. on med.heat. deglaze with wine.
2. Add juice and stock and bring to a boil. Add in masa by stiring in to liquid with a whisk. Mixture should be stiff and firm. Cook on low for 5min.
3. place about 3 oz of mix on to corn husk roll up like a football tie both sides with hush strips.
4. Sauté all seafood with shallots deglaze with brandy and add the next 4 ingredients.
5. Plate by cutting open the tamale and pouring the seafood mixture on and over the tamale. Garnish with Crawfish, julienne of tortilla and small diced peppers..
