How to make Shaped Dogs for Bento (or any cutesy ocassion - even if it is just lunch at home)

Tools of the trade that you'll need:

Sharp knife

Hotdog

Cutting Board

Carrot (for the beak)

Pan with hot water  - A slow boil is fine, just make sure it is HOT enough to cook the dogs.

Food grade marker(s)  - Wilton makes some, as does Betty Crocker.  You can find them in the baking isle, or in the cake decorating isle at WalHell.  They run about $5 for a 4 piece set of different colors.

Cut your hotdog in half.

Now, for the PENGUIN -

Cut 3/4-2/3 of the way through the top, curved part of each piece of dog. Do NOT cut all the way through!

Next, cut from the curved end of your hotdog, down through the "cheeks" of the hot dog to the 1st cut.  You should end up with 2 small pieces per hotdog.

Starting  1/3 of the way down on your hotdog, you need to cut wings.    Using your knife, make an angled cut from the body, down to the edge of the dog.  Repeat for each side of the penguin dog.

Now, time for the carrot.  You want one thing round.  About 1/4" is plenty thick.

Cut that round in half, then remove the core.  You should have 2 rough c shapes.  These will be your penguins' beaks.

Cut a small slice in the 'face' of your penguin, between the "cheeks" you cut earlier.  Push half of the carrot c into the hole so it will stay there, but so that it looks like a beak.

Next your going to BOIL the dogs in a little hot water for about 3-5 minutes, until the wing tips curl out.  Drain on paper towels. Use your food marker and make 2 eyes, one on each side of the head.

(These are your finished product)

For the BUNNY hotdog:


After cutting your hotdog in half, as in the first penguin step, you need to make the legs.  Using your knife, slice an angled cut on one side, about 1/3 of the way from each end to the end.

Next you're going to cut the ears.  On the opposite side of the dog, at the CURVED end, about 1/3 of the way in (cutting towards the flat end), make another angled cut.  Very carefully, slice this small flap in half, length ways.  Now you have a bunny with ears, and legs.  Pop it into the boiling water for 3-5 minutes until the little legs & ears curl away from the body.  Drain on paper towels.

These are the newly boiled, draining penguins and rabbits.

Using your food markers make eyes on each bunny.  You can also draw a little fluffy tail on the cut end if you want.

These are the bunnies in their bento box, getting ready for lunch.

The complete penguin bento.  The little carrot slice on the back is supposed to be a sun.  There are globe grapes, iceburg lettuce with baby portabello mushrooms, some tortilla fish with food marker details, and a mini bag of M&Ms for a treat.

The complete bunny bento.  Iceburg lettuce, little carrot pieces cut to LOOK like little bunny sized carrots, & some baby portabello mushrooms.  There are also some celery sticks, globe grapes, a tortilla "fence", and mini M&Ms.

A slightly better view of the "fence" made by slicing a 1/4 of a tortilla into strips.

All told, making the bunnies & penguins took me less than 10 minute in prep, and cooking time.  While I was cooking to dogs, I was prepping the rest of the lunch.  Bento might seem HARD or time consuming, but really it isn't.

Turkey Brine

I use this brine every time I make a turkey. It will, quite literally, fall off the bone, there is no need to 'carve' the bird, only slice the meat after the fact. No dry turkey here, & it freezes incredibly well for later use in soups, pasta recipes & the like.

2 cups Kosher Salt You MUST use Kosher
2 gallons cold water
2 cups hot water (not boiling)
1 10lb bag of ice (unless you're using the fridge to hold the bird)
2 cups brown sugar
3Tbs Garlic Powder
3Tbs Ground Cinnamon (or 3 sticks, crushed)
3Tbs Pepper Corns, rubbed to release flavor (do NOT crack)
3Tbs Cocoa Powder
&
2Tbs Chili Powder
OR (NOT both)
4-6 Sprigs Fresh Rosemary, Basil, & Thyme (or 2Tbs each, dried)
Thawed or Fresh Turkey (whole or breast)

Dissolve the salt in the hot water. Add the cold water. Add all spices & seasonings, stirring well to mix into the water & ensure salt is dissolved. If brining in the tub, or ice chest add the ice. Ensure turkey is thawed, if previously frozen, & all gizzards/neck/gravy packet is removed (store for later use if you want). Add turkey & totally submerge.

Allow to brine for at least 8 hours, but 24 hours works best. Rinse turkey, especially cavity, prior to baking or frying as usual.

Don't mix the cocoa/chili & fresh herbs. One or the other is wonderful but the two together are ... um ... 'interesting' shall we say.

I brine my turkey for 24 hours, in an ice chest, in the coldest part of the house. That means the garage, or even back porch if its cold enough. Put a large stone or brick on top to discourage animals if it will be outside, though we've never had issues with it.

Tamales y Masa

A Texas dish if ever there was one. These things are insidious. As soon as you eat one, you're hooked for life! They're also ubiquitous at any festive or holiday table in Texas. Enjoy ya'll! Also, they're totally time intensive...set aside a day to make them, with the reward being Tamales for dinner!



Tamale Filing:

1 15lb pork shoulder (bone in)
1 pkg. dried, prepared corn husks
Cumin
Oregano
Cayenne Pepper
Fajita Seasoning
Chili Poweder (as hot as you can stand it)
Garlic (crushed or powdered - your choice)
1 large Onion, finely chopped
Water
Prepared Masa

Steamer and Pot - (I use a two tier bamboo steamer, but the method it up to you. You can invest in a tamale steamer, but bamboo is cheaper, easier to clean and very useful in it's own right.)
Tongs (your best way to avoid nasty burns from the steam)


Preheat your oven to 375F. Prepare your pork leg by sprinkling liberally with spices. As much or as little as you'd like. (We like it hot, but the spices are totally up to you - feel free to experiment, it's the joy of cooking!) Place in a large baking dish, put about 2-3 inches water in the bottom and bake until done (about 3-5 hours depending on how thick the leg, fat content, etc.)

Soak your corn husks in cool water as you bake your pork leg. (The cool water will soften them up but not rush the process.)

When roast is done, allow to cool to a handleable temperature, reserving liquid. As soon as you can handle it, debone it and shred the meat into bite-size pieces. (Cut the meat before shredding it as it makes it a bit easier.) When meat is totally shredded, place into large pot on medium heat, along with onions. Place in broth from baking pan. Boil slowly until meat is totally tender, and water is mostly gone (about 1/4" deep at most). Prepare Masa as the pork cooks the second time (recipe follows).

When boiled down, cool to handleable temperature again. Prepare your working surface with a towel, newspapers, or wax paper. (Tamales can get really messy, really quickly.) Keep a towel and small bowl of water on hand for the Masa (NEVER allow your Masa to dry out!)

Place corn husks on towels and allow to dry slightly. Rub them gently prior to using each one (removing the water allows the Masa to adhere - a necessity). Take a small amount of Masa (a teaspoon or so) and rub gently onto corn husk. Use your fingers or a spatula to push out. You may want to cover all the corn husk on one edge to ensure overlap when cooking. I prefer to use my fingers as I can judge the depth of the Masa more easily. You want the Masa thick enough to cover the husk, but not so thick as to overpower the filling. You'll learn how thick by trial and error.

I cover the husk about 4-5" long with the Masa. The longer the Masa covering, the more filling it will need. However, you don't want a cigarette for a tamale either. Again, a total trial and error learning experience.

When the husk is covered to your satisfaction, place some of the meat onto it. The amount is again totally up to you, just remember to put it in the middle of the Masa mix, and that you'll need to fold the Masa totally around the filling. (No one likes tamales that fall apart, trust me.)

Roll the smaller edge over the filling. Fold the larger edge of the Masa coated husk over the top (yes the husk will touch the Masa, it's okay, that's what you want). Tuck the top end of the husk (there should be NO MASA on it) over the seam. Flip over and place on plate. Continue wrapping. (This part takes the longest.)

You're best idea is to start water boiling in your pot for the steamer as soon as you're first couple of tamales are wrapped. Place the steamer into or on the pot of water to allow it to heat up, thus cutting your cooking time.

When you have a sufficient number of tamales wrapped, begin steaming them. Remember to place them ONLY against the sides of the steamer, leaving the center open to allow steam to reach all the tamales. Put them several layers deep to quicken the amount cooked in the least time possible. WATCH THE STEAM!! (I know this from painful experience...steam don't care if it's you or the tamales it cooks!) Time the tamales at 35-45 minutes. Check them! The Masa on the outer flap will be moist, but not gummy. If still gummy, continue to steam until firm but moist. Do NOT let the steamer boil dry. A good rule of thumb is that if the top tamale is cooked, all the others are too. This goes up exponentially if you have multiple steaming baskets being used.

Store your steamed tamales in a moist, warm environment before serving. In the oven with a hot bowl of water underneath them is a great way to do it.

When all your tamales are steamed, enjoy them by removing the corn husk. No President Carters out there, PLEASE!! The husk can be soaked and reused if you want to make more later, but I'd just buy a new packet of husks. Easier and less time consuming, plus they're usually very cheap.

If you want to make the tamales decorative or more festive, you can dye the husks by adding your choice of food colorings to the soaking water. Also, you can tear some husks into small strips and wrap them around the rolled tamales, tying in a bow on the front side (non-seam).



Masa Dough:

8 cups Masa Harina (NOT to be confused with Harina Preperada)
1 1/3 cups Vegetable Shortening or Lard (I use Shortening)
2 tsp. Salt
6 Cups warm beef or pork broth

Combine all ingredients, mixing well. Dough should have the consistency of thick frosting. If too moist and more Masa, if too dry add more broth.