Grilled Artichokes

Grilled Artichokes

Large artichokes
Extra-virgin olive oil
Kosher salt
Freshly-ground black pepper
Lemon halves

Prepare the artichokes by trimming them. In a small stockpot, bring 3 quarts of water to a boil.

Cook the artichokes in the boiling water for about 20 minutes, or until the outer leaves will pull away easily with a sharp tug.

Drain the artichokes and rinse them in cold water.

Cut the artichokes in half lengthwise. Brush them with olive oil, then sprinkle with salt and pepper. Place the artichokes on the grill, cut sides down. Grill them for about 10 minutes, or until the cut sides are browned.

Coat the artichokes liberally with more olive oil, then squeeze the lemons over them. Serve along with a bowl of kosher salt for sprinkling over the artichokes.

French-fried Cactus

French-fried Cactus

Cut cleaned, uncooked nopales into French fry style strips 3/8-inch wide. Dip into a mixture of milk and eggs then roll through flour, cornmeal or a combination of both. Fry in a skillet or deep fryer. Serve immediately.

Pinon-cheddar Tamales

Pinon-cheddar Tamales

Filling
1 cup fresh or frozen corn kernels
5 garlic cloves, minced
3 to 4 fresh Serranos, minced
1 cup pine nuts, toasted
1 pound mild Cheddar cheese, grated
1/2 teaspoon salt

Prepare dried corn husks. In a bowl, mix filling ingredients together.

Masa
6 cups Masa Harina?
1 tablespoon salt
1 3/4 cups vegetable oil
1/4 cup garlic-flavored oil or vegetable oil
plus 1 teaspoon garlic powder
4 1/2 cups chicken stock, or more

Measure the Masa Harina? and salt into a large bowl. Add oil or oils, the garlic powder if you are using it, and the stock. Mix with your hands until smooth. When well blended, the masa should have the consistency of moist cookie dough. Add more stock if needed for consistency. Keep the dough loosely covered while working.

Hold a corn husk flat on one hand, smooth side up. Spread dough over the husk. With a rubber spatula, spread a thin layer of masa across the husk, but not to the edges. top with filling spread more thickly through the dough’s center, stopping short of the dough’s edges. Make sure that the dough’s edges meet to enclose all the filling. Secure the tamale by folding the wrapper over or tying it. Steam tamales.

Sweet Corn With Lime Butter

Sweet Corn With Lime Butter

Soak whole, unshucked ears of corn in water for a few hours or overnight.

Place ears of corn over charcoal or in the ashes of a barbecue pit. Rotate the ears about every 5 minutes to avoid burning on one side. They will be ready in about 30 minutes, when the husks are beginning to scorch on all sides and the interior is steaming.

Lime Butter
3/4 cup (1 1/2 sticks) butter, softened
2 tablespoons fresh Mexican lime juice
Salt, to taste

Mash butter and lime juice together with a fork. Add salt and blend.