Mango & Cilantro Flounder, Jalapeños & Tamales

Beli

Jalapeños Rocalla with chorizo (spicy sausage) cheese & bacon . 350° Dome 45 min.



11/2" flounder fillets with mango, cilantro, chives, suchinni, paprika, gariic, avocado, S & P, EVOL & sauvignon blanc wine 350° Dome 15 min.



Hot & Ready



To combine flavours I decided on corn flour hot & spicy tamales , filled with fried beans, clove & piloncillo (mexican unrefined brown sugar with high molasses content). They served as a nutritious and portable food for Aztec & Mayan warriors. In making tamales, you are not just making and sharing great food, you are creating memories.



There are lots of things you can do with your friends or children that generate memories, but there is something special about tamale memories. I think it is the combination of the good time, the sense of smell, and the wonderful taste that combine to create a memory that will last a lifetime.

Grandpas Grub

Very nice Beli.

Please post some recipe's (tamale).

GG

BobS

Making tamales is really fun and not all that hard, once you jump in and try.

Someone on the forum had a great post on how to make and fold tamales, but I cannot remember who it was.

Here are a couple of pictures, but they really do not tell the whole story...



There is no need to tie the bundles -- I did the first one and then gave up.

Frank from Houma

Nice Beli - Always looking for another way to prepare flounder. No flounder yesterday but caught 50 speckled trout and one redfish. The flounder recipe will work well with trout as well.

BamaBackdraft

Amen Beli! Priceless memories! Good food, good friends, nothing better.

Desert Filly

Looks like your tamales are double wrapped. I love green corn tamales. The first time we made them...years ago....somehow we made them with the wrong end of the husk folded up. Don't ask me how we managed that.
And the mango flounder....what an idea. Try...mango and brie quesidillas.

Kim

Beli

Here is a good site, posted by thirdeye.:
http://playingwithfireandsmoke.blogspot.com/1998/01/side-dish-tamales.html..

Another site:
http://pages.suddenlink.net/smokincoyote/tamales.html

The filling can be anything you decide, but most popular are: pulled pork, beef or chicken, beans, sugar & raisins,

ENJOY!!!

Beli

TKS Frank, love your fishing trips, nothing like fresh fish...on the egg.

Beli

What good eye KIM , yes those tamales are double wrapped and come from the state of Sonora in northwestern México, where my wife comes from, they are bigger (wider) than the ones we get here in the norteast, so that means more nice filling. Yes we tried the quesadillas with mango, brie and also avocado, at Casa Luna, a beautifuly decorated place to stay in San Miguel Allende. Guanajuato, ran by an american lady. My wife makes them ocassionaly.

Lawn Ranger

My Friend:

You impress me more with every post!

Mike

Mike in Abita

You just summed out the reason I got my egg, and why I have come to love this forum. It's all about the memories, with people I care about. Thank you for shaing those pics and reminding me.

BobS

Beli wrote:

What good eye KIM , yes those tamales are double wrapped and come from the state of Sonora in northwestern México, where my wife comes from, they are bigger (wider) than the ones we get here in the norteast, so that means more nice filling. Yes we tried the quesadillas with mango, brie and also avocado, at Casa Luna, a beautifuly decorated place to stay in San Miguel Allende. Guanajuato, ran by an american lady. My wife makes them ocassionaly.

It is a small world. We went to a wedding in San Miguel de Allende, in November 2006, and stayed at Casa Luna. What a fantastic place!!

There are some seriously good restaurants in San Miguel!

Grandpas Grub

Those look mighty fine, heck the whole meal looks great.

GG

Grandpas Grub

Thanks Bali. When will Iearn... of course - Thirdeye's, Playing with Fire & Smoke.

GG

Beli

Thank you very much Mike, and am loving it too. Can´t wait for Eggtoberfest......I´ll have some time to spare then to go.