You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO - banana leaf help (joanie?)
- Thread starter rvb
- Start date
In Search Of:
Not Joanie, but here's what I know...
South of Mexico, tamales are made with banana leaves instead of corn husks. The leaves are passed over a flame to soften, then torn into squares for tamales. I tried this once; when I first bought my house there were banana trees in the yard, but my tamales weren't very good because I was using a Mexican recipe.
I think the frozen ones have already been flamed. Seek out a Central American tamale recipe.
I have a big avocado tree and I give avocado preferance to my Hispanic neighbors. They reward me with tamales at Christmas, and my one Guatamalan neighbor makes huge wonderful tamales with a rice/corn masa, filled with spiced pork, olives, prunes, and garbanzo beans, wrapped in banana leaves. They are TDF, and the banana wrapping adds a certain fragrance, but don't tell my Mexican neighbors, who find the idea of banana-leaf tamales sacreligious.
It's very divisive! Worse than the French and their cassoulet or Texans and their chili.
Note: In California, banana plants (Musa) can be confused with the Giant Bird of Paradise (Strelitzia) which are poisonous.
South of Mexico, tamales are made with banana leaves instead of corn husks. The leaves are passed over a flame to soften, then torn into squares for tamales. I tried this once; when I first bought my house there were banana trees in the yard, but my tamales weren't very good because I was using a Mexican recipe.
I think the frozen ones have already been flamed. Seek out a Central American tamale recipe.
I have a big avocado tree and I give avocado preferance to my Hispanic neighbors. They reward me with tamales at Christmas, and my one Guatamalan neighbor makes huge wonderful tamales with a rice/corn masa, filled with spiced pork, olives, prunes, and garbanzo beans, wrapped in banana leaves. They are TDF, and the banana wrapping adds a certain fragrance, but don't tell my Mexican neighbors, who find the idea of banana-leaf tamales sacreligious.
It's very divisive! Worse than the French and their cassoulet or Texans and their chili.
Note: In California, banana plants (Musa) can be confused with the Giant Bird of Paradise (Strelitzia) which are poisonous.
Apart from wrapping a large hunk 'a meat (pork) to smoke you can.....
wrap fish (portion per person) and then steam in the bamboo steamer...I will check out some recipes later today if I can.....I also layer the bamboo steamer with a leaf (as I would do lettuce) and set the bought dim sum on it before chicken and pork will cook very well in the wrapped leaves before steaming...
wrap fish (portion per person) and then steam in the bamboo steamer...I will check out some recipes later today if I can.....I also layer the bamboo steamer with a leaf (as I would do lettuce) and set the bought dim sum on it before chicken and pork will cook very well in the wrapped leaves before steaming...
I have never grilled with banana leaves, but have had them when in restaurants...(m)
In Puerto Rico, I have had fish wrapped in banana leaves served with different sauces. YUM!!!
Sorry, no recipes, just my memories...
Have fun, I think I might just have to purchase some.
Let us know how you use them.
Regards,
Barb
In Puerto Rico, I have had fish wrapped in banana leaves served with different sauces. YUM!!!
Sorry, no recipes, just my memories...
Have fun, I think I might just have to purchase some.
Let us know how you use them.
Regards,
Barb
I tracked down banana leaves after watching director Robert Rodriguez make Puerco Pibil
Dear lord, I swear I could smell it through the TV screen when he lifted the foil, peeled back the banana leaves and shredded the steaming pork.
Sadly, shortly thereafter, Lar declared the kitchen a "pork-free zone" and the banana leaves sat in the freezer for months. I finally tossed them without ever making the dish.
The recipe is linked below--I swear I'll make it someday.
PS: To get that vicarious aromatic thrill yourself, rent the video "Once Upon a Time in Mexico" and watch the extras to see how Rodriguez prepares the dish from scratch.
Then make one of Maude's "Odorifics" and mail me the aromas, pretty please.
http://www.redvelvetcafe.com/pork/puerco_pibil.php
Dear lord, I swear I could smell it through the TV screen when he lifted the foil, peeled back the banana leaves and shredded the steaming pork.
Sadly, shortly thereafter, Lar declared the kitchen a "pork-free zone" and the banana leaves sat in the freezer for months. I finally tossed them without ever making the dish.
The recipe is linked below--I swear I'll make it someday.
PS: To get that vicarious aromatic thrill yourself, rent the video "Once Upon a Time in Mexico" and watch the extras to see how Rodriguez prepares the dish from scratch.
Then make one of Maude's "Odorifics" and mail me the aromas, pretty please.
http://www.redvelvetcafe.com/pork/puerco_pibil.php
here's what i'm doing...
not enough time for marilyns recipe so i cut deep parallel slits in 2 2" boneless pork loin steaks and rubbed in a mixture of 2 tsp cinnamon, 1 tsp cardamom, 1 tsp ginger and 1/2 tsp cloves. then i drizzled 2 tsp sorghum on each steak ( it would definitely be easier to put the sorghum on first).
then i wrapped them in banana leaf and tied them up with string Green banana packages tied up in string. these are...down rick.
ok. i:m back now.
i'll smoke them over grape vine for an hour.
not enough time for marilyns recipe so i cut deep parallel slits in 2 2" boneless pork loin steaks and rubbed in a mixture of 2 tsp cinnamon, 1 tsp cardamom, 1 tsp ginger and 1/2 tsp cloves. then i drizzled 2 tsp sorghum on each steak ( it would definitely be easier to put the sorghum on first).
then i wrapped them in banana leaf and tied them up with string Green banana packages tied up in string. these are...down rick.
ok. i:m back now.
i'll smoke them over grape vine for an hour.
a word of warning...
if you sub dried habaneros for the fresh and chop them in the coffee grinder, let the powder settle for at least a minute before removing the lid. i didn't once and believe me, the assault on my sinus linings was second only to the time i poured bromine without a hood.
if you sub dried habaneros for the fresh and chop them in the coffee grinder, let the powder settle for at least a minute before removing the lid. i didn't once and believe me, the assault on my sinus linings was second only to the time i poured bromine without a hood.