- Yield: 30 portions
Corn & Crab Tamale with truffle, jalapeño and pea tendril
Recipe courtesy of Brian Beland, CEC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich.
Ingredients
- For Tamale
- fresh corn - 2 cups, removed from cob and milked; save corn husk and dry in oven to use as wrapper
- corn meal - 1 cup
- milk - 2 cups
- jalapeño - 2 each, , roasted and minced
- cream cheese - 6 ozs.
- lump crab meat - 1 lb.
- salt - to taste
- pepper - to taste
- For Warm Corn & Crab Salad
- corn - 1 cup, roasted, fresh from cob
- huitlacoche - 1/2 cup
- crab - 1 cup, lump
- tomatillo - 1/2 cup, charred & small-diced
- cilantro - 1 Tbsp.
- adobo - 1 tsp., from canned chipotle
- fresh lemon juice - to taste
- olive oil - to taste
- salt - to taste
- pepper - to taste
- For Finishing Garnishes
- Manchengo cheese - 30 curls
- truffle shavings - 30
- pea tendrils - 2 ozs.
- truffle oil - lightly dress
- fresh lemon juice - lightly dress
Instructions
For Tamale:
- Puree corn, cornmeal, milk from cob and milk in food processor.
- Fold in cream cheese, jalapeño and crab; season with salt and pepper to taste.
- Portion 2 ozs. into dried corn husk wrapper.
- Line in a single layer and steam, 20 to 25 minutes.
- Rest and cut corn-husk wrapper to expose tamale.
For Warm Corn & Crab Salad:
- Combine all ingredients, gently warm in sauté pan, dress with olive oil and lemon, season with salt and pepper.
- Spoon over tamale.
For Finishing Garnishes:
- Shave Manchego cheese with a vegetable peeler.
- Shave truffle a la minute.
- Wash and pick pea tendrils, lightly dress with truffle oil and fresh lemon juice.
Final Assembly:
- Open the corn husk to present the tamale and place on plate.
- Spoon corn and crab salad over the tamale.
- Garnish with cheese, truffle and pea tendrils.
