in search of the perfect date

2007 California Date Chef Competition

 

Appetizer & People's Choice Award

Mark Sickenberger, Asst Executive Chef

Morongo Casino Resort

 

"Deglet Noor Tamale with Chicken & Smoked Jalapenos

Oaxacan Style Zahidi Date Mole

Halawy Date Horchata"

 

Masa Dough for Tamales

1 lb              Instant Corn Masa Mix

1 cup           Clarified Unsalted butter

1 qt             Whole Milk

½ cup          Granulated Sugar

¾ cup          Deglet Noor Date Puree (recipe follows)

25 Each        Deglet Noor Dates, Julienne

 

Method of Preparation

Place instant corn masa mix in bowl; add clarified butter, date puree, sugar and half of the amount of milk. Mix well to incorporate into a thick paste.  Add remaining milk, a little at a time until proper consistency is achieved.  Mixture should be like smooth peanut butter consistency.  It is best to mix dough using your hands.  Once you have the proper consistency, fold in the julienne Deglet Noor dates.  Store in an airtight container until ready to assemble tamales.

 

Deglet Noor Puree

1 lb              Deglet Noor Dates, Pitted

As Needed     Boiling Water

 

Method

Place dates in a stainless container or glass bowl.  Pour enough boiling water to cover dates by one inch.  Cover with plastic wrap and allow to soak until soft.  Once softened, place mixture in a high speed blender and blend into a smooth puree.

 

Filling for Tamales

2 Each          Whole Chickens

1 Each          Large Onion, Rough Chopped

2 Each          Medium Carrots, Rough Chopped

3 Each          Stalks Celery, Rough Chopped

1 tbs            Coriander Seeds

1 Each          Fresh Thyme Sprig

4 Each          Garlic cloves

2 Each          Bay Leaves

10 Each         Peppercorns

8 Each          Chipotle Peppers, Dry

3 Each          Green Onions, sliced thin

1 12 Tbs       Cilantro, Chopped

To Taste       Salt & Pepper

40 Each         Softened Corn Husks to wrap tamales

 

Method

Put the two whole chickens in a stockpot with the carrots, onions, and celery and cover with cold water.  Add the coriander seed, thyme sprig, garlic cloves, peppercorns and bay leaves.  Turn heat on high and bring to a boil.  As soon as it comes to a boil, reduce heat to low and simmer on low until the chicken is cooked through.  Be sure to skim the top removing any impurities.  Once the chickens are cooked, remove them from the stockpot and cool.  Strain the reserved stock and discard all of the fat from the stock.  Save stock as it will be used for the mole.

 

While the chickens are cooling, heat 1 cup of the reserved chicken stock and add the dried chipotle peppers.  Allow them to steep until they are soft and re-hydrated.  Once re-hydrated, remove the stems and seeds and chop fine.

 

Complete the filling

Once the chickens are cool, putt the chicken meat into shreds and discard all the bones, skin and cartilage.  Place all the pulled chicken meat in a mixing bowl, add the chopped chipotle pepper, sliced green onions, and chopped cilantro.  Mix to incorporate. Add a little of the chipotle chicken stock if mixture feels too dry.  Season with salt and pepper to taste.  Reserve until ready to assemble tamales.

 

Assemble the Tamales

Place softened corn husks on countertop, scoop about 3 Tbs. of the Date Masa on the center of the husk.  Using a spatula spread the masa evenly to cover the center of the softened corn husk, approximately a 3 inch by 3 inch square in the center.  Once the masa is spread, add approximately 2 tbs. of the chicken mixture to the center of the masa. 

 

Roll the tamale by folding one end of the corn husk over the filling an droll until the end.  Fold one end of the corn husk under the bottom and tie the other end using stands of the corn husk.

 

Once all of the tamales are assembled, rolled and tied, place in a perforated pan and steam for 30 minutes.  Once cooked through, remove from steamer and let them rest for a couple of minutes.  Unwrap the tamale; it should be firm with no raw masa.

 

Date Mole

Yield: 3 quarts

 

6 each          Dry Pasilla Chile

6 each          Dry California Chile

4 each          Guajillo Chile

4 each          New Mexico Chile

8 each          Large Roma Tomato

10 each        Garlic Cloves

½ cup          Vegetable Oil

4 each          Slices Hawaiian Bread

½ cup          Blanched Almonds, Sliced

2 cup            Sesame Seeds

20 each         Telicherry peppercorns

3 Tbs.           Dry Mexican Oregano

8 each          Whole Cloves

1each           3-inch Canella (Mexican Cinnamon)

8 cup            Chicken Stock (reserved)

1 wheel         Chocolate Abuelita (Mexican Chocolate)

1 cup            Date Puree

To Taste       Salt & Pepper

 

Method of Preparation

Remove all stems and seeds from the chilies.  Toast the chilies in a dry, hot skillet or saucepan until fragrant and browned.  Once toasted, transfer to a pot with hot water and allow them to soak until soft.  When soft, blend with just enough water until a smooth pourable paste is achieved.

 

While the chilies are soaking, put the tomatoes and garlic cloves in a dry hot skillet as well and dry roast until charred on most of their sides.  Once charred, remove from heat and reserve.  Meanwhile add ¼ cup of the vegetable oil to a skillet and fry until the bread is toasted and golden. Remove the bread and add the blanched almonds, sesame seeds, cinnamon stick a, peppercorns, cloves and toast until golden.  Once golden, add the dry oregano and lightly toast.  Remove from heat a reserve.

 

Take the reserved tomato-garlic mixture, add the reserved nuts, spices and sesame seed and blend in a high speed blender with enough water so that a smooth paste is achieved as well.

 

In a large pot, add ¼ cup of the vegetable oil and add the pursed childes.  Fry these chilies for about 10 minutes on medium heat.  Once fried, add the tomato garlic, nut seed mixture to the pot of frying chilies.  Stir to incorporate.  Add the 8 cups of reserved chicken stock, the Mexican chocolate and the date puree and allow to cook for 15 to 20 minutes on low heat.  Season with salt and pepper.  Strain though a medium to small china cap.  Reserve warm for service. If mole is too thick, add more chicken stock or even water to the right consistency.

 

Halawy Date Horchata

Yield: 2 quarts

 

20 each         Halawy Dates, pitted

2 qts             Water

1 stick           Canella (Mexican cinnamon)

1 Tbs            Blanched Almonds, toasted, sliced

1 cup            Granulated Sugar

1 cup            Long grain rice

 

Method

Add all ingredients into a plastic container with lid and allow to soak for 2 hours.  Transfer to a sauce pot, bring to a boil and reduce temperature to keep water at a low simmer.  Cook for 10 to 15 minutes until rice is cooked.  Turn off heat and allow mixture to cool.  Once cool, remove the Canella stick.  Pour the cooled mixture into a blender and puree.  Strain through a fine chinoise or cheesecloth and refrigerate until ready to serve.

  

Fried Plantain with Micro Green Salad

1 each            Plantain, Ripe, cut in half lengthwise

As Needed     Vegetable Oil for frying

To Taste        Salt & Pepper

1 Tbs              Micro Greens (Micro cilantro and micro bulls blood)

As Needed     Grated Lemon zest, Lemon Olive Oil, Kosher Salt

 

Cut the plantain into 1 ½ inch by 1 ½ inch square.  Heat the vegetable oil to 350 degrees.  Once the oil is heated, deep fry the plantain until golden brown.  Remove from fryer, place on paper towel and season with salt and pepper.

 

Put micro greens in a bowl, sprinkle with lemon zest, lemon olive oil and season with salt.