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Name: Ramekin Chicken And Corn Tamales with Roasted Poblano Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Roasted Poblano Sauce; see *; 24 Fresh corn husks or dried; 3/4 c Cornmeal; 1 c Diced cooked chicken; 3/4 c Roasted corn kernels; 1/3 c Lard; 2 tb Finely-chopped green onion;; 1/2 c Diced onion; Salt to taste; Black Pepper freshly ground; Southwest Spice; see * Note; 2 tb Finely-diced red bell; 1 c Chicken Stock

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INGREDIENTS

Roasted Poblano Sauce; see *
24 Fresh corn husks or dried
3/4 c Cornmeal
1 c Diced cooked chicken
3/4 c Roasted corn kernels
1/3 c Lard
2 tb Finely-chopped green onion;
1/2 c Diced onion
Salt ; to taste
Black Pepper ; freshly ground
Southwest Spice; see * Note
2 tb Finely-diced red bell
1 c Chicken Stock

Servings

INSTRUCTIONS

* Note: See the ?Southwest Spice - {Emeril?s Southwest Seasoning}? and ?Roasted Poblano Sauce? recipes which are included in this collection. Preheat oven to 350 degrees. If using dried corn husks, soak in hot water until softened, about 30 minutes. Lightly oil 12 medium ramekins, about 2-inches deep. Line each ramekin with 2 corn husks, leaving ends sticking out. In a large bowl beat together chicken, corn, onion, chicken stock, lard and cornmeal to make a loose smooth dough; season to taste with salt, pepper and Southwest Spice. Spoon dough into ramekins, filling each one to top of dish, and fold leaves over to enclose tops. Place ramekins in a large roasting pan, transfer to oven rack, and carefully pour in enough boiling water to reach halfway up sides of ramekins. Bake tamales, adding a little more water to pan if necessary, 1 hour or until they are cooked through. To serve, ladle Roasted Poblano Sauce onto plates. Remove ramekins from pan and then lift tamales out and onto plate. Drizzle with a little remaining sauce and garnish with red pepper and green onion. This recipe yields 6 first-course servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 Recipe by: Emeril Lagasse

NOTES

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Ramekin Chicken And Corn Tamales with Roasted Poblano Sauce

Roasted Poblano Sauce; see *
24 Fresh corn husks or dried
3/4 c Cornmeal
1 c Diced cooked chicken
3/4 c Roasted corn kernels
1/3 c Lard
2 tb Finely-chopped green onion;
1/2 c Diced onion
 Salt to taste
 Black Pepper freshly ground
 Southwest Spice; see * Note
2 tb Finely-diced red bell
1 c Chicken Stock

* Note: See the ?Southwest Spice - {Emeril?s Southwest Seasoning}? and  ?Roasted Poblano Sauce? recipes which are included in this collection.    Preheat oven to 350 degrees. If using dried corn husks, soak in hot water  until softened, about 30 minutes. Lightly oil 12 medium ramekins, about  2-inches deep. Line each ramekin with 2 corn husks, leaving ends sticking  out. In a large bowl beat together chicken, corn, onion, chicken stock,  lard and cornmeal to make a loose smooth dough; season to taste with salt,  pepper and Southwest Spice. Spoon dough into ramekins, filling each one to  top of dish, and fold leaves over to enclose tops. Place ramekins in a  large roasting pan, transfer to oven rack, and carefully pour in enough  boiling water to reach halfway up sides of ramekins. Bake tamales, adding a  little more water to pan if necessary, 1 hour or until they are cooked  through. To serve, ladle Roasted Poblano Sauce onto plates. Remove ramekins  from pan and then lift tamales out and onto plate. Drizzle with a little  remaining sauce and garnish with red pepper and green onion. This recipe  yields 6 first-course servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    03-25-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (161g)
Recipe Makes: 6 servings

Calories: 249
Calories from Fat: 164 (66%)

Amt Per Serving		% DV

	Total Fat 18.2g	24 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 2.8g
Cholesterol 41.2mg		13 %
Sodium 141.8mg		5 %
Potassium 213.6mg		6 %
Total Carbohydrate 11.2g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 10.5g
Protein 10g		14 %
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Calories per serving: 249

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