Page 6 October 11 , 2012 W ell it’s Thursday again and the downtown Torrance Marketplace is up and and how to bang them running. This week the avocados were calling out my name so I thought I would by Chef Shafer give you a Southwest version of a tamale. This was a dish that I had on my menu when I was working as the executive chef of the Stouffer hotel in Austin Texas circa 1988. Not only did I learn how to make some smoky BBQ . I also learn a lot about the flavors of the American Southwest. They truly do have subtle differences from California to New Mexico to Texas. I’ve always found that the New Mexican is the earthiest of the three and the Texan is the sweetest . But the Californian is the cleanest less overworked and the lightest. Here is my … Deconstructed Avocado Tamale The Chef Deconstructed Avocado Tamale Serves 4 to 8 4 ripe avocados *Ripe is firm but not hard to the touch Cut in half and scoped out of the shell with a large spoon Don’t do this to early or they will oxidize and turn black 1 cup diced tomatoes 1 cup diced red onion ½ cup chopped cilantro 8 Lemon wedges The tamale 3 cups chicken broth ¾ cup corn meal ½ cup heavy cream A pinch ground coriander Salt and pepper ¼ grated Manchego cheese or parmesan Heat the stock in a saucepan. Add the corn meal and stir till it starts to thicken. Add remaining ingredients and serve over the avocado halves then garnish with the tomatoes, onions, cilantro Live, Love, Laugh, Eat and lemon wedges. Serve immediately. Chef Shafer, Owner chef Depot, Buffalo Fire Dept., and the This can be severed as a appetizer or add grilled Downtown Torrance Market Place. shrimp, seafood, pork , chicken etc. and you will have any amazing light and fresh dinner. See you at the restaurant and market. Hurry In Hurry Out! Eat Inorand Take Out! Wednesday $5.00 Lunch Menu Chili, Pozole & Other $5.00 Specials Includes Jalapeno Corn Bread baked in-house or hand made Tortillas Served 11:00am - 2:00pm
Lawndale 10.11.12
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