Native Blue Corn Recipes

AMERICAN INDIAN HOPI BLUE CORN MUSH 'SAVORY WAY'

1

qt

1 1/2

c

water salt blue cornmeal oil, for frying

Bring water to a boil in a saucepan, add salt to taste, and whisk in the cornmeal. Lower the heat and stir the cornmeal for 10 minutes or until it tastes done. The coarser the meal, the longer it will take. Pour the cooked cereal onto a cookie sheet or into a bread pan and set it aside to cool for an hour or so or until firm. Once it has cooled, slice it into pieces for frying. Fry the slices in butter or oil in a nonstick pan until lightly crisped on both sides. If this is to be eaten as a savory, sprinkle some dried herbs on top just before serving. This is cooked like cornmeal mush, molded in a bread pan, and then sliced and fried. It is delicious with a clear corn flavor and odd purple-blue color. It's good with eggs and bacon, or with butter. Yield: 6 servings

Page 2

BLACKBERRY BLUE CORN TAMALE

1

x

no ingredients

Try to get blue corn masa harina for this; white or yellow will do, but blue looks prettier. Don't use ordinary corn meal; masa harina is treated with lime water and cooks differently. If you have dried corn husks, you can steam the tamales in them, otherwise use aluminum foil. Tamale dough 3/4 cup strained blackberry puree 1/4 cup water 1/2 cup sugar 1/2 tablespoon maple syrup or molasses 1 cup blue corn masa harina 2 tablespoons softened butter 1 tsp fresh lemon juice 8 big dry husks, or 10" aliminum foil squares Filling: 1/2 cup finely chopped pecans or black walnuts 2 tablespoons maple candy rolled into crumbs OR 2 tablespoons almond paste Topping: 3/4 cup sour cream, do not use yoghurt 1/4 cup whipping cream 1 tsp vanilla 1 tsp almond extract 2 cups fresh blackberries "destemmed" and washed 2 TBS sugar Bring puree, water, sugar and molasses to a boil. Whisk in masa harina and stir mixture over low heat at a slow-popping bubble for 10 minutes. Stir in butter and lemon juice off heat. Mixture should be a firm, dry dough. not sticky, not crumbly. Roll and pat dough into 8 squares on the foil or husks, leaving 1-inch edge margin at the sides and slightly more at the ends (to tie up or twist-flod closed). Use about 4 TBS per tamale. The dough should be about 1/2 inch thick or less. Now lay out a row of filling along the long center of the tamale (parallel to long sides of husk if used). Fold up each edge around it to meet in the middle -- a fat rectangle, rather than a roll -- and press edges of tamale closed at ends and top. Fold up and tie husk ends (if using),or fold up and seal shut foil. Steam tamales for 10 minutes in a steamer or wok. While steaming, whip cream, starting with whipping cream and adding sour cream, form soft peaks, add sugar and flavorings. Remove tamales, cool slightly, open them up and put on big serving plates. Pour a little juice from berries (if some has formed) over each tamale, top with some berries (1/4 cup each) and the cream, saving a few berries to garnish each dish. If you can find blue corn masa harina, these tamales will be a very interesting purple color from the corn and berries. It's prettier if you

Page 3 use maple syrup, not molasses. Note that you can use several other kinds of fillings: blackberry jam mixed with nuts, just nuts with sugar (but it tends to fall apart), nuts with some sugar and egg to hold it together, etc. You can also use a different kind of jam or jelly (strawberry, raspberry) with the nuts for a red color when the tamale is broken open. In my opinion, using jam or jelly makes it too sweet and overpowers the corn/blackberry flavors. You can also use raspberries instead of blackberries, but they are more sour, so use jam or jelly with the nuts, and don't use blue corn masa, use white or yellow corn masa, so the tamale will be pink. Yield: 8 servings

BLUE CORN AND FLOUR TORTILLAS

1

x

no ingredients

1/3 cup sifted all-purpose flour 1 cup water 1 2/3 cups blue cornmeal Combine flour and cornmeal in bowl. Stir in water and make dough Shape into twelve balls and roll each between two sheets greased wax paper. (Or pat between palms the old style). Cook in a slightly greased griddle with medium heat until lightly brown on both sides. Top of recipe page Yield: 12

BLUE CORN AND FLOUR TORTILLAS (MODERN STYLE)

1/3

cup

sifted all-purpose flour

1

cup

water

1 2/3

cups

tamaya brand blue cornmeal

Combine flour and cornmeal in bowl. Stir in water and make dough Shape into twelve balls and roll each between two sheets greased wax paper. (Or pat between palms the old style). Cook in a slightly greased griddle with medium heat until lightly brown on both sides.

Page 4

BLUE CORN ATOLE

1

cup

milk

2

Tsp

sugar or to taste

4

Tsp

roasted blue corn meal cinnamon and or other spices

Add ingredients to milk; stir until combined. Continue stirring while heating - can be heated on stove or with Cappuccino or Expresso steamer. Serve steaming hot

BLUE CORN ATOLE (BREAKFAST DRINK)

1

cup

milk

2

teaspoons

sugar (or to taste)

4

teaspoons

roasted cornmeal cinnamon and/or other spices can be; added to taste

Add ingredients to milk; stir until combined. Continue stirring while heating - can be heated on stove or with Cappuccino or Espresso steamer. Serve steaming hot

BLUE CORN BATTER

1

x

no ingredients

1 3/4 cups Tamaya Blue Pancake Mix 1 1/3 cups cold water 2 egg yolks Beat egg yolks with water. Add mix, stirring until combined. The batter is good for vegetables, fish or chicken.

Page 5

BLUE CORN BREAD & MUFFINS

1

cup

tamaya brand blue cornmeal

1

cup

all-purpose flour

2

tablespoons

sugar

1

tablespoons

baking powder

1/2

teaspoon

salt

2

large

eggs

1

cup

milk

1/4

cup

butter or margarine

Combine dry ingredients. Beat eggs with milk and blend in butter or margarine. Stir liquids into dry mixture - just to moisten. Spoon into muffin cups (2 1/2' size) Bake in 400 oven until brown and inserted wooden tooth pick comes out clean

BLUE CORN BREAD AND MUFFINS

1

1 cup blue cornmea

1 cup all-purpose flour 2 tablespoons sugar 1 tablespoons baking powder 1/2 teaspoon salt 2 large eggs 1 cup milk 1/4 cup butter or margarine Combine dry ingredients. Beat eggs with milk and blend in butter or margarine. Stir liquids into dry mixture - just to moisten. Spoon into muffin cups (2 1/2" size) Bake in 400 oven until brown and inserted wooden tooth pick comes out clean

Page 6

BLUE CORN CHEESE BREAD

1

x

no ingredients

2 cups Tamaya Blue Pancake Mix ¼ cups maple sugar 3 tsp. baking powder 1 tsp. salt 7 oz can whole kernel Corn ¼ cup butter, melted 1 cup milk ½ cup cheddar or Jack cheese Heat oven to 400 degrees. Grease 8x8x2" square pan. Mix all ingredients in order. Stir only until the flour is moistened leaving batter lumpy. Spread in the pan. Bake 45 minutes or until golden brown.

Page 7

BLUE CORN CHICKEN SALAD

2 large eggs, lightly beaten 1 tablespoon Worcestershire sauce 1 tablespoon Tabasco sauce 1/8 tsp Salt and freshly ground pepper 1 cup seasoned blue cornmeal (to cup of cornmeal, add 1 tablespoon salt and 1 tablespoon freshly ground pepper; see note. 4 skinless, boneless chicken thighs 2 cups peanut oil 4 cups mesclun or mixed red and green lettuce leaves 4 tablespoons Balsamic Vinaigrette (recipe follows) 2 medium red bell peppers, roasted, peeled, seeded and julienned 2 medium yellow bell peppers, roasted, peeled, seeded and julienned 2 medium beets, roasted, peeled and sliced 2/3 cup Cayenne-Buttermilk Dressing (recipe follows) CAYENNE-BUTTERMILK DRESSING: 2 tablespoons sour cream, regular or low-fat 1/2 cup buttermilk 1 teaspoon minced garlic 1 teaspoon minced red onion 1 tablespoon fresh lime juice 1 teaspoon cayenne Salt and freshly ground pepper BALSAMIC VINAIGRETTE: 3 tablespoons balsamic vinegar 1 tablespoon finely chopped red onion 1 tablespoon honey 1/2 cup olive oil Salt and freshly ground pepper In a mixing bowl, combine the eggs, Worcestershire sauce, Tabasco sauce and salt and pepper to taste. Pour the cornmeal into a shallow bowl. Dip the chicken into the egg mixture and dredge with cornmeal. Heat oil to 350 degrees or until edge of meat sizzles when immersed and fry the chicken for about 5 minutes, turning until brown on all sides. (May be prepared several hours ahead and refrigerated). Dress the mesclun with the vinaigrette and arrange on the top halves of four plates. Slice the chicken 1 inch thick and arrange each thigh in a fan shape beneath the greens. Scatter the peppers and beets over the chicken and dress generously with Cayenne-Buttermilk Dressing. For the Cayenne-Buttermilk Dressing: Combine sour cream, buttermilk, garlic, onion, lime juice and cayenne. Add salt

Page 8 and pepper to taste. Mix well. May be prepared one day ahead and refrigerated. For the Balsamic Vinaigrette: In a blender, combine the vinegar, onion and honey; puree. With motor running, slowly add the oil until emulsified. Season to taste with salt and pepper and pour into a squeeze bottle. May be prepared a day ahead and refrigerated. Bring to room temperature before serving.

Per serving: 591 calories, 32 grams protein, 38 grams fat (percent calories from fat, 58), 32 grams carbohydrates, 244 Yield: 4 servings

BLUE CORN CHILE CHEESE MUFFINS

1

cup

all-purpose flour

3/4

cup

blue cornmeal

1/3

cup

sugar

3

teaspoons

baking powder

3/4

teaspoons

salt

1

cup

1

milk egg, beaten

1/2

cup

grated cheddar cheese

3

tablespoon

melted margarine

1/4

cup

jalapeño pulp

I like to use blue corn in this recipe because of its nutty taste. But if you don’t have blue corn available, substitute yellow cornmeal. They will still be just as good. Another tasty variation is to add crumbled bacon to the mix. Normally I use 4 chopped jalapenos but I substituted the jalapeno pulp for this experiment. Serve these in place of cornbread with barbecues, picnics, or even as a breakfast muffin. Preheat an oven to 425 degrees F. Sift all the dry ingredients together in a large mixing bowl. In another bowl, combine all the remaining ingredients.

Page 9

Add the liquid to the dry ingredients and stir to just mix them. Lightly oil a muffin pan and divide the batter evenly among 12 to 15 muffin cups, filling up each one about halfway. Bake for 15 to 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Cool the muffins on a rack and serve them warm or at room temperature. Yield: 12 to 15 muffin

BLUE CORN CREPES

1

x

no ingredients

1 cup Tamaya brand blue cornmeal 1 1/4 cups all-purpose flour 1/2 teaspoons salt 1/2 teaspoons baking powder 2 tablespoons sugar 2 cups milk 2 eggs 2 tablespoons melted margarine 1/2 tablespoons vanilla Combine dry ingredients Stir in remaining ingredients. Blend in blender for 1 minute. Cook in 6" x 8" skillet as for any other crepes.

BLUE CORN CRUST

1

x

no ingredients

1/3 cup Blue Cornmeal (plain or roasted) ¼ cup cold butter 2/3 cup unbleached white flour dash of salt up to 4 Tbsp. cold water, milk or butter milk Use pastry cutter to blend together the butter, Cornmeal, flour and salt. Work the liquid into the dough. Finish by patting it into a ball. Refrigerate until ready to roll out on more white flour

Page 10

BLUE CORN FLAPJACKS

2

Pcs

eggs

1 1/2

cups

milk

1

tblsp

Butter

3/4

cup

all-purpose flour

3/4

cup

tamaya blue roasted corn meal

1 1/2

Tsp

baking soda

2

tblsp

Sugar

1

Tsp

Salt

Mix all ingredients in a blender. Let stand for 5 minutes. Do not re-mix or stir. Pour serving sized amounts from blender to lightly oiled grill. Wait until bubbles form on top of flapjack then flip artfully with a great flourish and considerable bravado. Remove from grill when second side is cooked. Serve topped with a pat of butter and syrup, marmalade, applesauce, or whatever. Enjoy!

BLUE CORN HOT CAKES OR WAFFLES

1

cup

tamaya blue roasted corn meal

1

tblsp

baking potato

1

Tsp

Salt

1

Tsp

Sugar

3

tblsp

corn oil or margerine

2

Pcs

eggs; beaten use some of milk

1

cup

milk

Combine dry ingredients and stir. Add remaining ingredients and mix well. Drop desired amounts onto lightly greased griddle turning once as cakes brown. NOTE: For waffles follow recommendations of waffle iron maker.

Page 11

BLUE CORN MEAL CREPES

1

cup

tamaya brand blue cornmeal

1 1/4

cups

all-purpose flour

1/2

teaspoons

salt

1/2

teaspoons

baking powder

2

tablespoons

sugar

2

cups

2

milk eggs

2

tablespoons

melted margarine

1/2

tablespoons

vanilla

Combine dry ingredients Stir in remaining ingredients. Blend in blender for 1 minute. Cook in 6' x 8' skillet as for any other crepes.

BLUE CORN MEAL HOT CAKES OR WAFFLES

1

cup

tamaya brand blue cornmeal

1

tablespoon

baking powder

1

teaspoon

salt

1

teaspoon

sugar

3

tablespoons

corn oil or melted margarine

2

eggs

beaten (use some of the milk)

1

cup

milk

Combine dry ingredients and stir. Add remaining ingredients and mix well. Drop desired amounts onto lightly greased griddle turning once as cakes brown. NOTE: For waffles follow recommendations of waffle iron maker.

Page 12

BLUE CORN MUFFINS

1

x

no ingredients

From La Casa Sena (in Santa Fe right on the plaza) Yield: 12 muffins (NOTE: I am a corn, cheese, pepper fanatic, so I often add more of these ingrediants than this recipe indicates) 8 T unsalted butter 1/2 C sugar 2 extra-large eggs 1-2 Poblano peppers, roasted, peeled, seeded and chopped (about 1/2-1 cup) ** 1/2-1 C fresh corn kernels, steamed until just tender 1/2 C grated Cheddar cheese 1/2 C grated Monterey Jack cheese 1/2 C all-purpose flour 3/4 C blue corn meal 1 t baking powder 1/2 t salt 3/4 C milk Preheat oven to 375. Grease muffin tins VERY well. In an electric mixer bowl, cream together the butter and sugar. Add the eggs and chopped poblanos. Add the corn, cheeses, flour, cornmeal, baking powder, salt, and milk, and mix JUST until blended. Divide the muffin dough into the 12-muffin pan. Bake in oven for 35-40 minutes or until a cake tester comes out dry. Turn the muffins out to cool. I usually triple this recipe and freeze half. ** New Mexico or Anaheim green chiles also work great. Yield: 12

Page 13

BLUE CORN MUTTON TAMALES By: Indian PuebloCultural Center Albuquerque filling: 1

pound

mutton or lamb, cut into 1/2-inch p; ieces

1

garlic

clove, minced

1/2

medium

sized onion, minced

1

teaspoon

coriander, ground red chili powder salt

1

cup

coarse white cornmeal

6

cups

blue cornmeal

2

tablespoons

baking powder

3

cups

water

3

teaspoons

oil

60

to

80 corn husks (soak corn husks in h; ot water until soft/pliab

masa:

To make the filling, combine meat, garlic, onion, and coriander in a large pot. Add water to cover and bring to a simmer. Cook until tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to taste. Gradually add white cornmeal and stir, until filling is about the same consistency as 'runny oatmeal.' Remove from the heat and let sit while you make the masa. Mix the cornmeal and baking powder in a large bowl. Add the water and oil and mix. Masa must be a bit Yield: 30 to 40 tamale Preparation Time (hh:mm): 1 hou

BLUE CORN PAN BREAD

3

cups

water

2

cups

tamaya brand blue cornmeal (if blue; cornmeal is not availabl be used)

1

cup

yellow cornmeal

3/4

cup

raisins

1/2

cup

sprouted wheat

1/3

cup

brown sugar

Bring water to boil in a large pot. Add each ingredient one at a time. Stir well until mixture is smooth and pour into foil-lined cake pan. Cover with a piece of foil. Bake in a 300-degree oven for 2 hours. Bread done when toothpick inserted in center comes out clean. To sprout wheat: Wash untreated wheat grains; drain but do not dry. Spread

Page 14 in a single layer in shallow pans and cover with damp cloths. Keep damp in a warm, dark place.

BLUE CORN PAN BREAD

1

3 cups water

2 cups blue cornmeal (if blue cornmeal is not available, yellow may be used) 1 cup yellow cornmeal 3/4 cup raisins 1/2 cup sprouted wheat 1/3 cup brown sugar Bring water to boil in a large pot. Add each ingredient one at a time. Stir well until mixture is smooth and pour into foil-lined cake pan. Cover with a piece of foil. Bake in a 300-degree oven for 2 hours. Bread done when toothpick inserted in center comes out clean. To sprout wheat: Wash untreated wheat grains; drain but do not dry. Spread in a single layer in shallow pans and cover with damp cloths. Keep damp in a warm, dark place.

BLUE CORN PORRIDGE

3 1/2

cups

water

1

teaspoon

salt

1 1/4

cups

tamaya brand roasted cornmeal

Mix cornmeal and salt. Bring water to boil. Introduce cornmeal to boiling water and mix well. Continue to beat slowly stirring for about five minutes or until smooth and thick.

Page 15

BLUE CORN PORRIDGE

3 1/2

cups

water

1

Tsp

salt

1 1/4

cups

tamaya blue roasted corn meal

Mix cornmeal and salt. Bring water to boil. Introduce cornmeal to boiling water and mix well. Continue to beat slowly stirring for about five minutes or until smooth and thick.

BLUE CORN SPOONBREAD

1

x

no ingredients

Ingredients: 1/2 cup (70 g) blue cornmeal 1/2 cup (60 g) all-purpose flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon ground coriander 1/4 teaspoon each salt and pepper 1 cup (240 ml) nonfat milk 1 large egg 2 large egg whites 2/3 cup (113 g) fresh-cut yellow or white corn kernels (from about 1 medium-size ear corn); or 2/3 cup (100 g) frozen corn kernels, thawed Instructions: Preparation time: 15 minutes Cooking time: About 20 minutes In a large bowl, mix cornmeal, flour, sugar, baking powder, coriander, salt, and pepper. In a small bowl, beat milk, egg, and egg whites until blended. Add egg mixture and corn to flour mixture and stir just until dry ingredients are evenly moistened. Pour batter into a 9-inch (23-cm) nonstick (or lightly greased regular) pie or cake pan. Bake in a 400 degree F (205 degree C) oven until spoonbread is browned on top and a wooden pick inserted in center comes out clean (about 20 minutes). For best flavor, serve spoonbread freshly baked; spoon out of pan to serve.

Page 16

Nutrition information: Per serving: 108 calories (9% calories from fat), 1 gram total fat, 0.3 grams saturated fat, 27 milligrams cholesterol, 199 milligrams sodium, 20 grams carbohydrates, 1 gram fiber, 5 grams protein, 95 milligrams calcium, 1 Yield: 8

BLUE CORN TORTILLA #2

1

x

no ingredients

Tortillas can be made with blue cornmeal by mixing with salt and water. Pat the dough into thin sheets between your palms, brown quickly on both sides on a hot griddle with very little oil.

BLUE CORN TORTILLA (OLD STYLE)

text Tortillas can be made with blue cornmeal by mixing with salt and water. Pat the dough into thin sheets between your palms, brown quickly on both sides on a hot griddle with very little oil.

Page 17

BLUE CORN TORTILLAS

1 1/2

cup

1 1/2

cup

3/4

blue corn meal boiling water to 1 cup all purpose flour

You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin. Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough to the bowl and cover. Let rest for 30 minutes. Divide the dough into eight pieces. Between well-floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen towel. Stack one on top of another. Blue corn is one of many different varieties of corn grown by the Hopi and Pueblo Indians. It ranges in color from gray to blue to almost black, and is used in breads, dumplings, sauces, and in drinks. Blue corn tortillas are traditionally made without salt, as below, for salt is thought to mask the full but subtle taste of the blue corn. These tortillas are soft to eat, and not at all tough. Because they contain a little wheat flour, they are also relatively easy to handle; you can pat them out by hand, then roll them to an even thickness if need be. They are cooked quickly in a hot ungreased skillet, then wrapped in a towel to stay soft and warm until ready to be eaten. Yield: 8 servings

Page 18

BLUE CORNBREAD

1 ½ cups Blue Cornmeal ½ tsp. salt 1 Tbs. baking powder 1 cup chopped onion 1 cup sour cream ½ cup butter, melted 1 ½ cups grated cheddar cheese ½ cup chopped green chili Mix together Cornmeal, salt, baking powder, and onions. Add sour cream and butter and mix until well until well combined. Pour half of the batter into a greased 9x9 inch baking dish. Sprinkle half the cheese over the batter, then the chopped chili, then the remaining cheese. Cover with remaining batter and cook in a 350 degree oven for 1 hour, or until a knife poke comes out clean.

BLUE CORNMEAL & FLOUR GRIDDLE CAKES

1/2

cup

tamaya brand blue cornmeal

2

tablespoons

corn oil or margarine

1/2

cup

all-purpose flour

1/4

cup

dry milk

1

teaspoon

baking powder

1

cup

warm water

Combine dry ingredients well. Combine oil and water, add and beat well. Drop desired amount onto lightly greased hot griddle until brown on both sides. Turn once.

BLUE CORNMEAL AND FLOUR GRIDDLE CAKES

1

x

no ingredients

1/2 cup blue cornmeal 2 tablespoons corn oil or margarine 1/2 cup all-purpose flour 1/4 cup dry milk 1 teaspoon baking powder 1 cup warm water Combine dry ingredients well. Combine oil and water, add and beat well. Drop desired amount onto lightly

Page 19 greased hot griddle until brown on both sides. Turn once.

BLUE CORNMEAL CREPES

1/4

c

all-purpose flour

1

ts

salt

1/4

c

blue corn meal

4

eggs

1

c

milk

2

oz

clarified butter

Mix dry ingredients and add to the wet ingredients. Let stand 1/2 hour. Using non-stick pan with 1 ounce of liquid, roll around the pan until the edges turn brown. Flip over and cook for 5 seconds. Remove from the pan and fill with favorite stuffing--salsa, crabmeat, etc. Yield: 6 servings

Page 20

BLUE CORNMEAL PANCAKES WITH FRESH BERRIES By: Better Homes and Gardens 1

c.

all purpose flour

1/3

c.

blue cornmeal or yellow cornmeal

2

T.

sugar

1-1/2

tsp.

baking powder

1/2

tsp.

baking soda

1/4

tsp.

salt

1

beaten

egg

1-1/3

c.

buttermilk

2

T.

cooking oil

3/4

cup

fresh blueberries margarine or butter maple syrup or maple-flavored syrup fresh berries (optional)

In a mixing bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl combine egg, buttermilk, and oil. Add to flour mixture all at once. Stir mixture just until blended but still lumpy. Fold in blueberries. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook until pancakes are golden brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges. Serve warm with margarine and syrup and, if desired, fresh berries. Yield: makes 12 pancak

Page 21

BLUE CORN-PINON PANCAKES WITH APRICOT-PINON COMPOTE By: Cheryl and Bill Jamison apricot-pinon compote: 1

tablespoon

unsalted butter

1/3

cup

pine nuts

1

cup

chopped fresh or dried apricots

1

to

2 tablespoons light corn syrup

1/4

teaspoon

ground mexican cinnamon (canela) or; other ground cinnamon

1

drop

pure almond extract

1

cup

water

1 1/4

cups

pine nuts

3/4

cup

unbleached all-purpose flour

1/2

cup

blue or other cornmeal

1

tablespoon

sugar

3/4

teaspoon

baking powder

3/4

teaspoon

salt

2

tablespoons

unsalted butter, melted

2

large

eggs

1 1/4

cups

milk

2

drops

pure almond extract

pancakes:

vegetable oil, for pan frying Prepare the compote: Warm the butter in a small skillet over medium heat. Stir in the pine nuts and saute until lightly toasted, about 2 minutes. Watch the nuts carefully; they will continue cooking off of the heat and can burn easily. In a saucepan, combine the apricots, corn syrup, cinnamon, and almond extract with 1 cup of water. Bring to a simmer over medium heat, reduce the heat to low, and cook until the sauce is fairly thick and spoonable, about 10 minutes. Stir in the pine nuts. Keep the compote warm or let it cool to room temperature. Start the pancake batter, placing 3/4 cup of the nuts in a food processor and pulsing briefly until ground. Avoid processing the nuts so long that they turn to butter. Add the flour, cornmeal, sugar, baking powder, and salt and pulse to combine just until a coarse meal forms. Spoon the mixture into a large bowl and stir in the butter until it disappears. Add the eggs, milk, almond extract, and remaining nuts. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding. Cook the pancakes until their top surface is covered in tiny bubbles but before all the bubbles pop, 1 to 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer. Repeat with the remaining batter, adding a bit more oil to the griddle as needed. Serve the pancakes immediately, accompanied with the warm compote. Episode#: BF1C16 Copyright © 2003 Television Food Network, G.P., All Rights Reserved Yield: 4 servings

Page 22

BLUE CORN-PINON PANCAKES WITH APRICOT-PINON COMPOTE By: A Real American Breakfast by Cheryl and Bill Jamison apricot-pinon compote: 1

tablespoon

unsalted butter

1/3

cup

pine nuts

1

cup

chopped fresh or dried apricots

1

to

2 tablespoons light corn syrup

1/4

teaspoon

ground mexican cinnamon (canela) or; other ground cinnamon

1

drop

pure almond extract

1

cup

water

1 1/4

cups

pine nuts

3/4

cup

unbleached all-purpose flour

1/2

cup

blue or other cornmeal

1

tablespoon

sugar

3/4

teaspoon

baking powder

3/4

teaspoon

salt

2

tablespoons

unsalted butter, melted

2

large

eggs

1 1/4

cups

milk

2

drops

pure almond extract

pancakes:

vegetable oil, for pan frying Prepare the compote: Warm the butter in a small skillet over medium heat. Stir in the pine nuts and saute until lightly toasted, about 2 minutes. Watch the nuts carefully; they will continue cooking off of the heat and can burn easily. In a saucepan, combine the apricots, corn syrup, cinnamon, and almond extract with 1 cup of water. Bring to a simmer over medium heat, reduce the heat to low, and cook until the sauce is fairly thick and spoonable, about 10 minutes. Stir in the pine nuts. Keep the compote warm or let it cool to room temperature. Start the pancake batter, placing 3/4 cup of the nuts in a food processor and pulsing briefly until ground. Avoid processing the nuts so long that they turn to butter. Add the flour, cornmeal, sugar, baking powder, and salt and pulse to combine just until a coarse meal forms. Spoon the mixture into a large bowl and stir in the butter until it disappears. Add the eggs, milk, almond extract, and remaining nuts. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding. Cook the pancakes until their top surface is covered in tiny bubbles but before all the bubbles pop, 1 to 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer. Repeat with the remaining batter, adding a bit more oil to the griddle as needed. Serve the pancakes immediately, accompanied with the warm compote.

Page 23

BLUE GOURMET PANCAKES

¾ cup Tamaya Blue Pancake Mix 1 egg 1 ½ Tbs. oil ¾ cup milk ½ cup red onion ¼ cup broccoli, diced 1 medium carrot, grated 1/3 cup grated parmesan butter Sauté vegetables briefly in butter. Combine pancake mix with egg, oil and milk. Add vegetables and cheese. Let stand five minutes. Cook on medium-hot pan.

BLUE PUEBLO CORNBREAD

1½ cup whole wheat pastry flour 1½ cup Blue Cornmeal 2 Tbs. baking powder 1 tsp. salt ¼ cup honey 1 1/3 cup milk 2 beaten eggs 1/3 cup parmesan grated ¼ chopped Pueblo Harvest Green Chili onion ¼ cup honey ¼ chopped onion 6 Tbs. melted butter 4 tsp. red chili powder Sift dry ingredients together. Add cheese, green chili, and onions. Mix red chili and butter then combine with wet ingredients. Mix wet and dry ingredients. Pour into 9" greased baking pan. Bake at 400 degrees for 35-45 minutes.

Page 24

BLUE VEQQIE CAKE

1

x

no ingredients

Tamaya Blue Veggie Cake 1 ½ cups melted butter 1 ¼ cups honey 4 eggs, room temperature 3 tsp. vanilla extract 2 cups Tamaya Blue Corn Pancake Mix 2 cups unbleached white flour ½ tsp. baking soda 1 tsp. baking powder 1 tsp. allspice 2 tsp. cinnamon 2 ½ cups packed, shredded carrot soaked in juice of one lemon Blend honey and butter. Beat in the eggs one at a time. Add the vanilla. Sift together dry ingredients. Add and mix dry ingredients and shredded carrots alternately to the butter and honey mixture. Do not over beat. Butter 2 loaf pans and divide batter between them. Bake at 350 degrees for 40-50 minute. Yield: 2

JERRY'S OWN BLUE CORN FLAPJACKS

2

eggs

1 1/2

cups

milk

1

tablespoon

butter

3/4

cup

all-purpose flour

3/4

cup

tamaya blue brand roasted cornmeal

1 1/2

teaspoons

baking soda

2

tablespoons

sugar

1

teaspoon

salt

Mix all ingredients in a blender. Let stand for 5 minutes. Do not re-mix or stir. Pour serving sized amounts from blender to lightly oiled grill. Wait until bubbles form on top of flapjack then flip artfully with a great flourish and considerable bravado. Remove from grill when second side is cooked. Serve topped with a pat of butter and syrup, marmalade, applesauce, or whatever. Enjoy!

Page 25

JERRY'S OWN BLUE CORN SCONES

1/2

cup

tamaya roasted blue corn meal

1 3/4

cup

all-purpose flour

1/3

teaspoon

baking powder

1/4

teaspoon

salt

1/4

lb.

chilled butter

1/4

cup

1 1/2 1/2

light brown sugar egg milk

teaspoon

vanilla extract

Preheat oven to 375 degrees F. Grease & flour a baking sheet Stir the dry ingredients in a bowl then cut the butter into the dry mixture with a pastry blender (or suitable substitute) to form a course meal. Beat the egg with the milk, sugar, and vanilla. When smooth, stir into the other mixture until the dough holds together. Knead briefly on a floured surface; pat into an 8' circle; place on baking sheet. Using a pizza cutter or serrated knife, score circle into 8 wedges. Bake for 15 or 20 minutes (depending on high or low altitude) or until nicely brown. Serve with honey, fruits, jams, or, as the British do, with clotted cream. Best straight from the oven but still great the next day.

Page 26

STEWED RABBIT WITH HOPI BLUE CORN 'MARBLES' By: BILL CHRISTMAS 1/2

c

blue cornmeal *

1/2

c

all-purpose flour

1

tb

paprika

1

ts

freshly-ground pepper

1

ts

minced fresh mint

1

ts

minced lemongrass **

13

-pound

rabbit, cut into 6 pieces and patte

5

tb

corn oil

2

lg

onions, diced

6

md

carrots, cut into 1/2-inch pieces

5

c

chicken stock

5

wild

bayberry leaves or 1 bay leaf

1/2

c

blue cornmeal

1/4

c

all-purpose flour

1/2

ts

sugar

3/4

ts

baking powder

3/8

ts

salt

2

tb

hopi blue corn

1

milk egg, beaten to blend

1

tb

butter, melted

2

tb

dried parsley flakes, crumbled

1

tb

dried thyme, crumbled salt and freshly ground pepper diced green onions dried red pepper flakes minced fresh parsley or cilantro sliced peaches (optional)

Corn has long been the focal point of the Hopi culture and religion. Although the Hopi grow corn in several colors, the blue variety is one of The older ones and is a major crop. Yellow cornmeal can be substituted. Combine first 6 ingredient in shallow dish. Add rabbit and turn to coat well. Heat corn oil in heavy large skillet over medium-high heat. Add rabbit and brown, turning frequently, about 15 minutes. Transfer to platter. Add onions and carrot to skillet and cook until beginning to color, stirring frequently, about 8 minutes. Add stock and bayberry leaves. Return rabbit to skillet. Bring to boil, scraping up any browned bits. Reduce heat, cover and simmer until tender, about 1 hour. Meanwhile, prepare corn marbles: Combine first 5 ingredient in small bowl. Combine milk, egg and butter in another bowl; mix into dry ingredients. Let batter stand for 20 minutes. Using greased 1/2-teaspoon measure, scoop up mixture and roll into balls using floured hands. Arrange on lightly-floured baking sheet. Add parsley and thyme to stew. Season with salt and pepper. Add corn marbles. Cover skillet partially and simmer until marbles are tender and cooked through, about 15 minutes. Ladle mixture into bowls. Garnish with green onions, pepper flakes, minced fresh parsley and peach slices.

Yield: 4 servings

Page 28

SWEET BLACKBERRY BLUE CORN TAMALE By: Paula Giese tamale dough: 3/4

c.

strained blackberry puree

1/4

c.

water

1/2

c.

sugar

1/2

t.

maple syrup or molasses

1

c.

blue corn masa harina

2

t.

softened butter

1

tsp.

fresh lemon juice

8

big

dry husks, or 10' aluminum foil squ; ares

1/2

c.

finely chopped pecans or black waln; uts

2

t.

maple candy rolled into crumbs or 2; t. almond paste

3/4

c.

sour cream, do not use yoghurt

1/4

c.

whipping cream

1

tsp.

vanilla

1

tsp.

almond extract

2

c.

fresh blackberries 'destemmed' and; washed

2

t.

sugar

filling:

topping:

I don't remember where I got this recipe, but it is from Paula Giese. If you don't know who she was, I know you can do a search of the archives because her name had come up in the past. Or maybe someone will be so kind as to give us an explanation along with her web site. Can't remember what that address is. This recipe calls for blue corn masa which I have never seen, but since we're such an inventive bunch I'm sure we can figure out how to make this one work. The almond paste should be available at a health food store or maybe an asian market. Not sure on that one. Min Try to get blue corn masa harina for this; white or yellow will do, but blue looks prettier. Don't use ordinary corn meal; masa harina is treated with lime water and cooks differently. If you have dried corn husks, you can steam the tamales in them, otherwise use aluminum foil. Bring puree, water, sugar and molasses to a boil. Whisk in masa harina and stir mixture over low heat at a slow-popping bubble for 10 minutes. Stir in butter and lemon juice off heat. Mixture should be a firm, dry dough. not sticky, not crumbly. Roll and pat dough into 8 squares on the foil or husks, leaving 1-inch edge margin at the sides and slightly more at the ends (to tie up or twist-flod closed). Use about 4 TBS per tamale. The dough should be about 1/2 inch thick or less. Now lay out a row of filling along the long center of the tamale (parallel to long sides of husk if used). Fold up each edge around it to meet in the middle -- a fat rectangle, rather than a roll -- and press edges of tamale closed at ends and top. Fold up and tie husk ends (if using),or fold up and seal shut foil. Steam tamales for 10 minutes in a steamer or wok. While steaming, whip cream, starting with whipping cream and adding sour cream, form soft peaks, add sugar and flavorings. Remove tamales, cool slightly, open them up and put on big serving plates. Pour a little juice from berries (if some has formed) over each tamale, top with some berries (1/4 cup each) and the cream, saving a few berries to

Page 29 garnish each dish. If you can find blue corn masa harina, these tamales will be a very interesting purple color from the corn and berries. It's prettier if you use maple syrup, not molasses. Note that you can use several other kinds of fillings: blackberry jam mixed with nuts, just nuts with sugar (but it tends to fall apart), nuts with some sugar and egg to hold it together, etc. You can also use a different kind of jam or jelly (strawberry, raspberry) with the nuts for a red color when the tamale is broken open. In my opinion, using jam or jelly makes it too sweet and overpowers the corn/blackberry flavors. You can also use raspberries instead of blackberries, but they are more sour, so use jam or jelly with the nuts, and don't use blue corn masa, use white or yellow corn masa, so the tamale will be pink. Yield: 8 servings

TAMAYA BLUE CHEESE BREAD

2

cups

tamaya blue pancake mix

3

tsp.

baking powder

1

tsp.

salt

7

oz

can whole kernel corn

1

cup

¼ cups maple sugar

¼ cup butter, melted milk ½ cup cheddar or jack cheese Heat oven to 400 degrees. Grease 8 x 8 x 2' square pan. Mix all ingredients in order. Stir only until the flour is moistened leaving batter lumpy. Spread in the pan. Bake 45 minutes or until golden brown.

TAMAYA BLUE CORN MUFFINS

1

½

cup unbleached white flour

1

cup

tamaya roasted blue cornmeal

3

tsp.

baking powder

1

tsp.

sweetener

1

½

cups milk

2

eggs

well beaten

1/3

cup

cooking oil

½ tsp. salt

Shift flour, Cornmeal, baking powder, sugar and salt together. Add milk, oil and well beaten eggs. Mix until smooth. Fill paper muffin cups ¾ full. Bake at 400 degrees for 20 to 25 minutes.

Page 30

TAMAYA BLUE GOURMET CORNBREAD

1

½

cups tamaya blue cornmeal

1

tbs.

baking powder

1

cup

chopped onion

1

cup

sour cream

1

½

½ tsp. salt

½ cup butter, melted cups grated cheddar cheese ½ cup chopped green chili Mix together Cornmeal, salt, baking powder, and onions. Add sour cream and butter and mix until well until well combined. Pour half of the batter into a greased 9x9 inch baking dish. Sprinkle half the cheese over the batter, then the chopped chili, then the remaining cheese. Cover with remaining batter and cook in a 350 degree oven for 1 hour, or until a knife poke comes out clean.

TAMAYA BLUE GOURMET PANCAKES

¾ cup tamaya blue pancake mix 1 1

egg ½

tbs. oil ¾ cup milk ½ cup red onion ¼ cup broccoli, diced

1

medium

carrot, grated

1/3

cup

grated parmesan butter

Sauté vegetables briefly in butter. Combine pancake mix with egg, oil and milk. Add vegetables and cheese. Let stand five minutes. Cook on medium-hot pan.

Page 31

TAMAYA BLUE PICANTE PUEBLO CORNBREAD

1½ cup whole wheat pastry flour 1½ cup tamaya blue cornmeal 2

tbs.

baking powder

1

tsp.

salt ¼ cup honey

1 1/3

cup

milk

2

beaten

eggs

1/3

cup

parmesan grated ¼ chopped pueblo harvest green chil; i onion ¼ cup honey ¼ chopped onion

6

tbs.

melted butter

4

tsp.

red chili powder

Sift dry ingredients together. Add cheese, green chili, and onions. Mix red chili and butter then combine with wet ingredients. Mix wet and dry ingredients. Pour into 9' greased baking pan. Bake at 400 degrees for 35-45 minutes.

TAMAYA BLUE TEMPURA BATTER

1 3/4

cups

tamaya blue pancake mix

1 1/3

cups

cold water

2

egg

yolks

Beat egg yolks with water. Add mix, stirring until combined. The batter is good for vegetables, fish or chicken.

Page 32

TAMAYA BLUE VEGGIE CAKE

1

½

1

¼

4

cups melted butter cups honey eggs, room temperature

3

tsp.

vanilla extract

2

cups

tamaya blue corn pancake mix

2

cups

unbleached white flour

1

tsp.

baking powder

1

tsp.

allspice

2

tsp.

cinnamon

2

½

cups packed, shredded carrot soaked; in juice of one lemon

½ tsp. baking soda

Blend honey and butter. Beat in the eggs one at a time. Add the vanilla. Sift together dry ingredients. Add and mix dry ingredients and shredded carrots alternately to the butter and honey mixture. Do not over beat. Butter 2 loaf pans and divide batter between them. Bake at 350 degrees for 40-50 minute.

TAMAYA BLUECORN QUICHE CRUST

1/3

cup

2/3

cup

tamaya blue cornmeal (plain or roas; ted) ¼ cup cold butter unbleached white flour dash of salt up to 4 tbs. cold water, milk or bu; tter milk

Use pastry cutter to blend together the butter, Cornmeal, flour and salt. Work the liquid into the dough. Finish by patting it into a ball. Refrigerate until ready to roll out on more white flour