AMERICAN INDIAN HOPI BLUE CORN MUSH 'SAVORY WAY'

1 qt water
salt
1 1/2 c blue cornmeal
oil, for frying

Bring water to a boil in a saucepan, add salt to taste, and whisk in the
cornmeal. Lower the heat and stir the cornmeal for 10 minutes or until
it tastes done. The coarser the meal, the longer it will take. Pour the
cooked cereal onto a cookie sheet or into a bread pan and set it aside
to cool for an hour or so or until firm.

Once it has cooled, slice it into pieces for frying. Fry the slices in
butter or oil in a nonstick pan until lightly crisped on both sides. If
this is to be eaten as a savory, sprinkle some dried herbs on top just
before serving.

This is cooked like cornmeal mush, molded in a bread pan, and then
sliced and fried. It is delicious with a clear corn flavor and odd
purple-blue color. It's good with eggs and bacon, or with butter.

Yield: 6 servings
Page 2

BLACKBERRY BLUE CORN TAMALE

1 x no ingredients

Try to get blue corn masa harina for this; white or yellow will do, but
blue looks prettier. Don't use ordinary corn meal; masa harina is treated
with lime water and cooks differently. If you have dried corn husks, you
can steam the tamales in them, otherwise use aluminum foil.

Tamale dough
3/4 cup strained blackberry puree
1/4 cup water
1/2 cup sugar
1/2 tablespoon maple syrup or molasses
1 cup blue corn masa harina
2 tablespoons softened butter
1 tsp fresh lemon juice
8 big dry husks, or 10" aliminum foil squares

Filling:
1/2 cup finely chopped pecans or black walnuts
2 tablespoons maple candy rolled into crumbs OR
2 tablespoons almond paste
Topping:
3/4 cup sour cream, do not use yoghurt
1/4 cup whipping cream
1 tsp vanilla
1 tsp almond extract
2 cups fresh blackberries "destemmed" and washed
2 TBS sugar

Bring puree, water, sugar and molasses to a boil. Whisk in masa harina and
stir mixture over low heat at a slow-popping bubble for 10 minutes. Stir in
butter and lemon juice off heat. Mixture should be a firm, dry dough. not
sticky, not crumbly.

Roll and pat dough into 8 squares on the foil or husks, leaving 1-inch edge
margin at the sides and slightly more at the ends (to tie up or twist-flod
closed). Use about 4 TBS per tamale. The dough should be about 1/2 inch
thick or less. Now lay out a row of filling along the long center of the
tamale (parallel to long sides of husk if used). Fold up each edge around
it to meet in the middle -- a fat rectangle, rather than a roll -- and
press edges of tamale closed at ends and top. Fold up and tie husk ends (if
using),or fold up and seal shut foil. Steam tamales for 10 minutes in a
steamer or wok.

While steaming, whip cream, starting with whipping cream and adding sour
cream, form soft peaks, add sugar and flavorings. Remove tamales, cool
slightly, open them up and put on big serving plates. Pour a little juice
from berries (if some has formed) over each tamale, top with some berries
(1/4 cup each) and the cream, saving a few berries to garnish each dish.

If you can find blue corn masa harina, these tamales will be a very
interesting purple color from the corn and berries. It's prettier if you
Page 3

use maple syrup, not molasses. Note that you can use several other kinds of
fillings: blackberry jam mixed with nuts, just nuts with sugar (but it
tends to fall apart), nuts with some sugar and egg to hold it together,
etc. You can also use a different kind of jam or jelly (strawberry,
raspberry) with the nuts for a red color when the tamale is broken open. In
my opinion, using jam or jelly makes it too sweet and overpowers the
corn/blackberry flavors. You can also use raspberries instead of
blackberries, but they are more sour, so use jam or jelly with the nuts,
and don't use blue corn masa, use white or yellow corn masa, so the tamale
will be pink.

Yield: 8 servings

BLUE CORN AND FLOUR TORTILLAS

1 x no ingredients

1/3 cup sifted all-purpose flour

1 cup water
1 2/3 cups blue cornmeal

Combine flour and cornmeal in bowl. Stir in water

and make dough

Shape into twelve balls and roll each between two

sheets greased wax paper. (Or pat between palms the
old style).

Cook in a slightly greased griddle with medium heat

until lightly brown on both sides.

Top of recipe page

Yield: 12

BLUE CORN AND FLOUR TORTILLAS (MODERN STYLE)

1/3 cup sifted all-purpose flour

1 cup water
1 2/3 cups tamaya brand blue cornmeal

Combine flour and cornmeal in bowl. Stir in water and make dough

Shape into twelve balls and roll each between two sheets greased wax paper.
(Or
pat between palms the old style).

Cook in a slightly greased griddle with medium heat until lightly brown on
both
sides.
Page 4

BLUE CORN ATOLE

1 cup milk
2 Tsp sugar or to taste
4 Tsp roasted blue corn meal
cinnamon and or other spices

Add ingredients to milk; stir until combined.

Continue stirring while heating - can be heated on stove or with Cappuccino

or Expresso steamer.

Serve steaming hot

BLUE CORN ATOLE (BREAKFAST DRINK)

1 cup milk
2 teaspoons sugar (or to taste)
4 teaspoons roasted cornmeal
cinnamon and/or other spices can be; added to taste

Add ingredients to milk; stir until combined.

Continue stirring while heating - can be heated on stove or with Cappuccino

or
Espresso steamer.

Serve steaming hot

BLUE CORN BATTER

1 x no ingredients

1 3/4 cups Tamaya Blue Pancake Mix

1 1/3 cups cold water
2 egg yolks

Beat egg yolks with water. Add mix, stirring until

combined. The batter is good for vegetables, fish or
chicken.
Page 5

BLUE CORN BREAD & MUFFINS

1 cup tamaya brand blue cornmeal

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup butter or margarine

Combine dry ingredients. Beat eggs with milk and blend in butter or
margarine.

Stir liquids into dry mixture - just to moisten.

Spoon into muffin cups (2 1/2' size)

Bake in 400 oven until brown and inserted wooden tooth pick comes out clean

BLUE CORN BREAD AND MUFFINS

1 1 cup blue cornmea

1 cup all-purpose flour

2 tablespoons sugar
1 tablespoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup butter or margarine

Combine dry ingredients. Beat eggs with milk and

blend in butter or margarine.

Stir liquids into dry mixture - just to moisten.

Spoon into muffin cups (2 1/2" size)

Bake in 400 oven until brown and inserted wooden

tooth pick comes out clean
Page 6

BLUE CORN CHEESE BREAD

1 x no ingredients

2 cups Tamaya Blue Pancake Mix

¼ cups maple sugar
3 tsp. baking powder
1 tsp. salt
7 oz can whole kernel Corn
¼ cup butter, melted
1 cup milk
½ cup cheddar or Jack cheese

Heat oven to 400 degrees. Grease 8x8x2" square pan.

Mix all ingredients in order. Stir only until the
flour is moistened leaving batter lumpy. Spread in
the pan. Bake 45 minutes or until golden brown.
Page 7

BLUE CORN CHICKEN SALAD

2 large eggs, lightly beaten

1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
1/8 tsp Salt and freshly ground pepper
1 cup seasoned blue cornmeal (to cup of cornmeal, add 1
tablespoon salt and 1 tablespoon freshly ground pepper; see note.

4 skinless, boneless chicken thighs

2 cups peanut oil
4 cups mesclun or mixed red and green lettuce leaves
4 tablespoons Balsamic Vinaigrette (recipe follows)
2 medium red bell peppers, roasted, peeled, seeded and julienned
2 medium yellow bell peppers, roasted, peeled, seeded and julienned
2 medium beets, roasted, peeled and sliced
2/3 cup Cayenne-Buttermilk Dressing (recipe follows)

CAYENNE-BUTTERMILK DRESSING:
2 tablespoons sour cream, regular or low-fat
1/2 cup buttermilk
1 teaspoon minced garlic
1 teaspoon minced red onion
1 tablespoon fresh lime juice
1 teaspoon cayenne
Salt and freshly ground pepper

BALSAMIC VINAIGRETTE:

3 tablespoons balsamic vinegar

1 tablespoon finely chopped red onion
1 tablespoon honey
1/2 cup olive oil
Salt and freshly ground pepper

In a mixing bowl, combine the eggs, Worcestershire sauce,

Tabasco sauce and salt and pepper to taste. Pour the
cornmeal into a shallow bowl.

Dip the chicken into the egg mixture and dredge with
cornmeal. Heat oil to 350 degrees or until edge of meat
sizzles when immersed and fry the chicken for about 5
minutes, turning until brown on all sides. (May be prepared
several hours ahead and refrigerated).

Dress the mesclun with the vinaigrette and arrange on the

top halves of four plates. Slice the chicken 1 inch thick
and arrange each thigh in a fan shape beneath the greens.
Scatter the peppers and beets over the chicken and dress
generously with Cayenne-Buttermilk Dressing.

For the Cayenne-Buttermilk Dressing: Combine sour cream,

buttermilk, garlic, onion, lime juice and cayenne. Add salt
Page 8

and pepper to taste. Mix well. May be prepared one day ahead
and refrigerated.

For the Balsamic Vinaigrette: In a blender, combine the

vinegar, onion and honey; puree. With motor running, slowly
add the oil until emulsified. Season to taste with salt and
pepper and pour into a squeeze bottle. May be prepared a day
ahead and refrigerated. Bring to room temperature before serving.

Per serving: 591 calories, 32 grams protein, 38 grams fat

(percent calories from fat, 58), 32 grams carbohydrates, 244

Yield: 4 servings

BLUE CORN CHILE CHEESE MUFFINS

1 cup all-purpose flour

3/4 cup blue cornmeal
1/3 cup sugar
3 teaspoons baking powder
3/4 teaspoons salt
1 cup milk
1 egg, beaten
1/2 cup grated cheddar cheese
3 tablespoon melted margarine
1/4 cup jalapeño pulp

I like to use blue corn in this

recipe because of its nutty taste.

But if you don’t have blue corn

available, substitute yellow
cornmeal.

They will still be just as good.

Another tasty variation is to add

crumbled bacon to the mix.

Normally I use 4 chopped jalapenos

but I substituted the jalapeno pulp
for this experiment.

Serve these in place of cornbread

with barbecues, picnics, or
even as a breakfast muffin.

Preheat an oven to 425 degrees F.

Sift all the dry ingredients together

in a large mixing bowl.

In another bowl, combine all the

remaining ingredients.
Page 9

Add the liquid to the dry ingredients

and stir to just mix them.

Lightly oil a muffin pan and divide

the batter evenly among 12 to 15 muffin
cups, filling up each one about halfway.

Bake for 15 to 20 minutes or until a

toothpick inserted into the middle of
a muffin comes out clean.

Cool the muffins on a rack and serve

them warm or at room temperature.

Yield: 12 to 15 muffin

BLUE CORN CREPES

1 x no ingredients

1 cup Tamaya brand blue cornmeal

1 1/4 cups all-purpose flour
1/2 teaspoons salt
1/2 teaspoons baking powder
2 tablespoons sugar
2 cups milk
2 eggs
2 tablespoons melted margarine
1/2 tablespoons vanilla

Combine dry ingredients Stir in remaining

ingredients. Blend in blender for 1 minute. Cook in
6" x 8" skillet as for any other crepes.

BLUE CORN CRUST

1 x no ingredients

1/3 cup Blue Cornmeal (plain or roasted)

¼ cup cold butter
2/3 cup unbleached white flour
dash of salt
up to 4 Tbsp. cold water, milk or butter milk

Use pastry cutter to blend together the butter,

Cornmeal, flour and salt. Work the liquid into the
dough. Finish by patting it into a ball. Refrigerate
until ready to roll out on more white flour
Page 10

BLUE CORN FLAPJACKS

2 Pcs eggs
1 1/2 cups milk
1 tblsp Butter
3/4 cup all-purpose flour
3/4 cup tamaya blue roasted corn meal
1 1/2 Tsp baking soda
2 tblsp Sugar
1 Tsp Salt

Mix all ingredients in a blender. Let stand for 5 minutes. Do not re-mix or
stir. Pour serving sized amounts from blender to lightly oiled grill.

Wait until bubbles form on top of flapjack then flip artfully with a great
flourish and considerable bravado.

Remove from grill when second side is cooked. Serve topped with a pat of
butter and syrup, marmalade, applesauce, or whatever. Enjoy!

BLUE CORN HOT CAKES OR WAFFLES

1 cup tamaya blue roasted corn meal

1 tblsp baking potato
1 Tsp Salt
1 Tsp Sugar
3 tblsp corn oil or margerine
2 Pcs eggs; beaten use some of milk
1 cup milk

Combine dry ingredients and stir. Add remaining ingredients and mix well.
Drop desired amounts onto lightly greased griddle turning once as cakes
brown.

NOTE: For waffles follow recommendations of waffle iron maker.

Page 11

BLUE CORN MEAL CREPES

1 cup tamaya brand blue cornmeal

1 1/4 cups all-purpose flour
1/2 teaspoons salt
1/2 teaspoons baking powder
2 tablespoons sugar
2 cups milk
2 eggs
2 tablespoons melted margarine
1/2 tablespoons vanilla

Combine dry ingredients Stir in remaining ingredients. Blend in blender for

1
minute. Cook in 6' x 8' skillet as for any other crepes.

BLUE CORN MEAL HOT CAKES OR WAFFLES

1 cup tamaya brand blue cornmeal

1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
3 tablespoons corn oil or melted margarine
2 eggs beaten (use some of the milk)
1 cup milk

Combine dry ingredients and stir. Add remaining ingredients and mix well.
Drop
desired amounts onto lightly greased griddle turning once as cakes brown.

NOTE: For waffles follow recommendations of waffle iron maker.

Page 12

BLUE CORN MUFFINS

1 x no ingredients

From La Casa Sena (in Santa Fe right on the plaza)

Yield: 12 muffins

(NOTE: I am a corn, cheese, pepper fanatic, so

I often add more of these ingrediants than this
recipe indicates)

8 T unsalted butter
1/2 C sugar
2 extra-large eggs
1-2 Poblano peppers, roasted, peeled, seeded
and chopped (about 1/2-1 cup) **
1/2-1 C fresh corn kernels, steamed until just
tender
1/2 C grated Cheddar cheese
1/2 C grated Monterey Jack cheese
1/2 C all-purpose flour
3/4 C blue corn meal
1 t baking powder
1/2 t salt
3/4 C milk

Preheat oven to 375. Grease muffin tins VERY

well.

In an electric mixer bowl, cream together the butter

and sugar. Add the eggs and chopped poblanos.
Add the corn, cheeses, flour, cornmeal, baking
powder, salt, and milk, and mix JUST until
blended.

Divide the muffin dough into the 12-muffin pan.

Bake in oven for 35-40 minutes or until a cake
tester comes out dry. Turn the muffins out to
cool.

I usually triple this recipe and freeze half.

** New Mexico or Anaheim green chiles also

work great.

Yield: 12
Page 13

BLUE CORN MUTTON TAMALES

By: Indian PuebloCultural Center Albuquerque

filling:
1 pound mutton or lamb, cut into 1/2-inch p; ieces
1 garlic clove, minced
1/2 medium sized onion, minced
1 teaspoon coriander, ground
red chili powder
salt
1 cup coarse white cornmeal
masa:
6 cups blue cornmeal
2 tablespoons baking powder
3 cups water
3 teaspoons oil
60 to 80 corn husks (soak corn husks in h; ot water until soft/pliab

To make the filling, combine meat, garlic, onion, and coriander in a large
pot. Add water to cover and bring to a simmer. Cook until tender, about 2
to 2 1/2 hours. Add red chili powder and salt, to taste. Gradually add
white cornmeal and stir, until filling is about the same consistency as
'runny oatmeal.' Remove from the heat and let sit while you make the masa.
Mix the cornmeal and baking powder in a large bowl. Add the water and oil
and mix. Masa must be a bit

Yield: 30 to 40 tamale

Preparation Time (hh:mm): 1 hou

BLUE CORN PAN BREAD

3 cups water
2 cups tamaya brand blue cornmeal (if blue; cornmeal is not availabl
be used)
1 cup yellow cornmeal
3/4 cup raisins
1/2 cup sprouted wheat
1/3 cup brown sugar

Bring water to boil in a large pot. Add each ingredient one at a time. Stir
well
until mixture is smooth and pour into foil-lined cake pan. Cover with a
piece of
foil.

Bake in a 300-degree oven for 2 hours. Bread done when toothpick inserted
in
center comes out clean.

To sprout wheat: Wash untreated wheat grains; drain but do not dry. Spread
Page 14

in a
single layer in shallow pans and cover with damp cloths. Keep damp in a
warm,
dark place.

BLUE CORN PAN BREAD

1 3 cups water

2 cups blue cornmeal (if blue cornmeal

is not available, yellow may be used)
1 cup yellow cornmeal
3/4 cup raisins
1/2 cup sprouted wheat
1/3 cup brown sugar

Bring water to boil in a large pot. Add each

ingredient one at a time. Stir well until mixture is
smooth and pour into foil-lined cake pan. Cover with
a piece of foil.

Bake in a 300-degree oven for 2 hours. Bread done

when toothpick inserted in center comes out clean.

To sprout wheat: Wash untreated wheat grains; drain

but do not dry. Spread in a single layer in shallow
pans and cover with damp cloths. Keep damp in a
warm, dark place.

BLUE CORN PORRIDGE

3 1/2 cups water

1 teaspoon salt
1 1/4 cups tamaya brand roasted cornmeal

Mix cornmeal and salt. Bring water to boil.

Introduce cornmeal to boiling water and mix well. Continue to beat slowly -
stirring for about five minutes or until smooth and thick.
Page 15

BLUE CORN PORRIDGE

3 1/2 cups water

1 Tsp salt
1 1/4 cups tamaya blue roasted corn meal

Mix cornmeal and salt. Bring water to boil.

Introduce cornmeal to boiling water and mix well. Continue to beat slowly -
stirring for about five minutes or until smooth and thick.

BLUE CORN SPOONBREAD

1 x no ingredients

Ingredients:
1/2 cup (70 g) blue cornmeal
1/2 cup (60 g) all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground coriander
1/4 teaspoon each salt and pepper
1 cup (240 ml) nonfat milk
1 large egg
2 large egg whites
2/3 cup (113 g) fresh-cut yellow or
white corn kernels (from about 1
medium-size ear corn); or 2/3 cup
(100 g) frozen corn kernels, thawed

Instructions:
Preparation time: 15 minutes
Cooking time: About 20 minutes

In a large bowl, mix cornmeal, flour,

sugar, baking powder, coriander,
salt, and pepper. In a small bowl,
beat milk, egg, and egg whites until
blended. Add egg mixture and corn to
flour mixture and stir just until dry
ingredients are evenly moistened.

Pour batter into a 9-inch (23-cm)

nonstick (or lightly greased regular)
pie or cake pan. Bake in a 400 degree
F (205 degree C) oven until
spoonbread is browned on top and a
wooden pick inserted in center comes
out clean (about 20 minutes). For
best flavor, serve spoonbread freshly
baked; spoon out of pan to serve.
Page 16

Nutrition information:
Per serving: 108 calories (9%
calories from fat), 1 gram total fat,
0.3 grams saturated fat, 27
milligrams cholesterol, 199
milligrams sodium, 20 grams
carbohydrates, 1 gram fiber, 5 grams
protein, 95 milligrams calcium, 1

Yield: 8

BLUE CORN TORTILLA #2

1 x no ingredients

Tortillas can be made with blue cornmeal by mixing

with salt and water. Pat the dough into thin sheets
between your palms, brown quickly on both sides on a
hot griddle with very little oil.

BLUE CORN TORTILLA (OLD STYLE)

text

Tortillas can be made with blue cornmeal by mixing with salt and water. Pat
the
dough into thin sheets between your palms, brown quickly on both sides on a
hot
griddle with very little oil.
Page 17

BLUE CORN TORTILLAS

1 1/2 cup blue corn meal

1 1/2 cup boiling water
3/4 to 1 cup all purpose flour

You will need a medium-sized bowl, a griddle or heavy

skillet at least 8 inches in diameter, and a rolling
pin.

Place corn meal in a bowl and pour boiling water over.

Stir to mix well. Let sit for fifteen minutes. Mix in
one-half cup of all purpose flour. Turn this mixture
out onto a bread board spread with 1/4 cup of flour.
Knead for 2 to 3 minutes, incorporating the 1/4 cup of
flour into the dough (and if necessary, use a little
more). The dough will be soft but not at all strong.
Return the dough to the bowl and cover. Let rest for
30 minutes.

Divide the dough into eight pieces. Between

well-floured palms, make flat round patties out of
each of the eight and set aside. Heat your griddle
over medium high heat, making sure that it is hot
before you cook the first tortilla. On a well-floured
surface (as the dough is quite sticky), carefully roll
out a tortilla until it is approximately 7 to 8 inches
in diameter. (We find it easiest to first pat out the
dough with our fingers or between our palms, and then
to roll out the tortilla at the very last just to make
it uniform in thickness). Cook the tortilla as you
would a wheat tortilla, approximately one minute on
each side. The tortillas will be flecked with brown on
both sides. When cooked, remove and wrap in a kitchen
towel. Stack one on top of another.

Blue corn is one of many different varieties of corn

grown by the Hopi and Pueblo Indians. It ranges in
color from gray to blue to almost black, and is used
in breads, dumplings, sauces, and in drinks. Blue corn
tortillas are traditionally made without salt, as
below, for salt is thought to mask the full but subtle
taste of the blue corn.

These tortillas are soft to eat, and not at all tough.

Because they contain a little wheat flour, they are
also relatively easy to handle; you can pat them out
by hand, then roll them to an even thickness if need
be. They are cooked quickly in a hot ungreased
skillet, then wrapped in a towel to stay soft and warm
until ready to be eaten.

Yield: 8 servings
Page 18

BLUE CORNBREAD

1 ½ cups Blue Cornmeal

½ tsp. salt
1 Tbs. baking powder
1 cup chopped onion
1 cup sour cream
½ cup butter, melted
1 ½ cups grated cheddar cheese
½ cup chopped green chili

Mix together Cornmeal, salt, baking powder, and

onions. Add sour cream and butter and mix until well
until well combined. Pour half of the batter into a
greased 9x9 inch baking dish. Sprinkle half the
cheese over the batter, then the chopped chili, then
the remaining cheese. Cover with remaining batter
and cook in a 350 degree oven for 1 hour, or until a
knife poke comes out clean.

BLUE CORNMEAL & FLOUR GRIDDLE CAKES

1/2 cup tamaya brand blue cornmeal

2 tablespoons corn oil or margarine
1/2 cup all-purpose flour
1/4 cup dry milk
1 teaspoon baking powder
1 cup warm water

Combine dry ingredients well. Combine oil and water, add and beat well.
Drop
desired amount onto lightly greased hot griddle until brown on both sides.
Turn
once.

BLUE CORNMEAL AND FLOUR GRIDDLE CAKES

1 x no ingredients

1/2 cup blue cornmeal

2 tablespoons corn oil or margarine
1/2 cup all-purpose flour
1/4 cup dry milk
1 teaspoon baking powder
1 cup warm water

Combine dry ingredients well. Combine oil and water,

add and beat well. Drop desired amount onto lightly
Page 19

greased hot griddle until brown on both sides. Turn

once.

BLUE CORNMEAL CREPES

1/4 c all-purpose flour

1 ts salt
1/4 c blue corn meal
4 eggs
1 c milk
2 oz clarified butter

Mix dry ingredients and add to

the wet ingredients.

Let stand 1/2 hour.

Using non-stick pan with 1 ounce

of liquid, roll around the pan
until the edges turn brown.

Flip over and cook for 5 seconds.

Remove from the pan and fill with

favorite stuffing--salsa, crabmeat, etc.

Yield: 6 servings
Page 20

BLUE CORNMEAL PANCAKES WITH FRESH BERRIES

By: Better Homes and Gardens

1 c. all purpose flour

1/3 c. blue cornmeal or yellow cornmeal
2 T. sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 beaten egg
1-1/3 c. buttermilk
2 T. cooking oil
3/4 cup fresh blueberries
margarine or butter
maple syrup or maple-flavored syrup
fresh berries (optional)

In a mixing bowl stir together flour, cornmeal, sugar, baking powder,

baking soda, and salt. In another bowl combine egg, buttermilk, and oil.
Add
to flour mixture all at once. Stir mixture just until blended but still
lumpy. Fold in blueberries.

For each pancake, pour about 1/4 cup of the batter onto a hot, lightly
greased griddle or heavy skillet. Cook until pancakes are golden brown,
turning to cook second side when pancakes have bubbly surfaces and slightly
dry edges. Serve warm with margarine and syrup and, if desired, fresh
berries.

Yield: makes 12 pancak

Page 21

BLUE CORN-PINON PANCAKES WITH APRICOT-PINON COMPOTE

By: Cheryl and Bill Jamison

apricot-pinon compote:
1 tablespoon unsalted butter
1/3 cup pine nuts
1 cup chopped fresh or dried apricots
1 to 2 tablespoons light corn syrup
1/4 teaspoon ground mexican cinnamon (canela) or; other ground cinnamon
1 drop pure almond extract
1 cup water
pancakes:
1 1/4 cups pine nuts
3/4 cup unbleached all-purpose flour
1/2 cup blue or other cornmeal
1 tablespoon sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
2 tablespoons unsalted butter, melted
2 large eggs
1 1/4 cups milk
2 drops pure almond extract
vegetable oil, for pan frying

Prepare the compote: Warm the butter in a small skillet over medium heat.
Stir in the pine nuts and saute until lightly toasted, about 2 minutes.
Watch the nuts carefully; they will continue cooking off of the heat and
can burn easily. In a saucepan, combine the apricots, corn syrup, cinnamon,
and almond extract with 1 cup of water. Bring to a simmer over medium
heat, reduce the heat to low, and cook until the sauce is fairly thick and
spoonable, about 10 minutes. Stir in the pine nuts. Keep the compote warm
or let it cool to room temperature.
Start the pancake batter, placing 3/4 cup of the nuts in a food processor
and pulsing briefly until ground. Avoid processing the nuts so long that
they turn to butter. Add the flour, cornmeal, sugar, baking powder, and
salt and pulse to combine just until a coarse meal forms. Spoon the mixture
into a large bowl and stir in the butter until it disappears. Add the
eggs, milk, almond extract, and remaining nuts. Warm a griddle or a large
heavy skillet over medium heat. Pour a thin film of oil onto the griddle.
Pour or spoon out the batter onto the hot griddle, where it should sizzle
and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake.
Make as many cakes as you can fit without crowding. Cook the pancakes until
their top surface is covered in tiny bubbles but before all the bubbles
pop, 1 to 2 minutes. Flip the pancakes and cook until the second side is
golden brown, 1 to 2 minutes longer. Repeat with the remaining batter,
adding a bit more oil to the griddle as needed. Serve the pancakes
immediately, accompanied with the warm compote.
Episode#: BF1C16
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Yield: 4 servings
Page 22

BLUE CORN-PINON PANCAKES WITH APRICOT-PINON COMPOTE

By: A Real American Breakfast by Cheryl and Bill Jamison

apricot-pinon compote:
1 tablespoon unsalted butter
1/3 cup pine nuts
1 cup chopped fresh or dried apricots
1 to 2 tablespoons light corn syrup
1/4 teaspoon ground mexican cinnamon (canela) or; other ground cinnamon
1 drop pure almond extract
1 cup water
pancakes:
1 1/4 cups pine nuts
3/4 cup unbleached all-purpose flour
1/2 cup blue or other cornmeal
1 tablespoon sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
2 tablespoons unsalted butter, melted
2 large eggs
1 1/4 cups milk
2 drops pure almond extract
vegetable oil, for pan frying

Prepare the compote: Warm the butter in a small skillet over medium
heat. Stir in the pine nuts and saute until lightly toasted, about 2
minutes. Watch the nuts carefully; they will continue cooking off of
the heat and can burn easily. In a saucepan, combine the apricots,
corn syrup, cinnamon, and almond extract with 1 cup of water. Bring to
a simmer over medium heat, reduce the heat to low, and cook until the
sauce is fairly thick and spoonable, about 10 minutes. Stir in the
pine nuts. Keep the compote warm or let it cool to room temperature.

Start the pancake batter, placing 3/4 cup of the nuts in a food
processor and pulsing briefly until ground. Avoid processing the nuts
so long that they turn to butter. Add the flour, cornmeal, sugar,
baking powder, and salt and pulse to combine just until a coarse meal
forms. Spoon the mixture into a large bowl and stir in the butter
until it disappears. Add the eggs, milk, almond extract, and remaining
nuts. Warm a griddle or a large heavy skillet over medium heat. Pour a
thin film of oil onto the griddle. Pour or spoon out the batter onto
the hot griddle, where it should sizzle and hiss. A generous 3
tablespoons of batter will make a 4-inch pancake. Make as many cakes
as you can fit without crowding. Cook the pancakes until their top
surface is covered in tiny bubbles but before all the bubbles pop, 1
to 2 minutes. Flip the pancakes and cook until the second side is
golden brown, 1 to 2 minutes longer. Repeat with the remaining batter,
adding a bit more oil to the griddle as needed. Serve the pancakes
immediately, accompanied with the warm compote.
Page 23

BLUE GOURMET PANCAKES

¾ cup Tamaya Blue Pancake Mix

1 egg
1 ½ Tbs. oil
¾ cup milk
½ cup red onion
¼ cup broccoli, diced
1 medium carrot, grated
1/3 cup grated parmesan
butter

Sauté vegetables briefly in butter. Combine pancake

mix with egg, oil and milk. Add vegetables and
cheese. Let stand five minutes. Cook on medium-hot
pan.

BLUE PUEBLO CORNBREAD

1½ cup whole wheat pastry flour

1½ cup Blue Cornmeal
2 Tbs. baking powder
1 tsp. salt
¼ cup honey
1 1/3 cup milk
2 beaten eggs
1/3 cup parmesan grated
¼ chopped Pueblo Harvest Green Chili
onion ¼ cup honey

¼ chopped onion
6 Tbs. melted butter
4 tsp. red chili powder

Sift dry ingredients together. Add cheese, green

chili, and onions. Mix red chili and butter then
combine with wet ingredients. Mix wet and dry
ingredients. Pour into 9" greased baking pan. Bake
at 400 degrees for 35-45 minutes.
Page 24

BLUE VEQQIE CAKE

1 x no ingredients

Tamaya Blue Veggie Cake

1 ½ cups melted butter

1 ¼ cups honey
4 eggs, room temperature
3 tsp. vanilla extract
2 cups Tamaya Blue Corn Pancake Mix
2 cups unbleached white flour
½ tsp. baking soda
1 tsp. baking powder
1 tsp. allspice
2 tsp. cinnamon
2 ½ cups packed, shredded carrot soaked in juice of
one lemon

Blend honey and butter. Beat in the eggs one at a

time. Add the vanilla. Sift together dry
ingredients. Add and mix dry ingredients and
shredded carrots alternately to the butter and honey
mixture. Do not over beat. Butter 2 loaf pans and
divide batter between them. Bake at 350 degrees for
40-50 minute.

Yield: 2

JERRY'S OWN BLUE CORN FLAPJACKS

2 eggs
1 1/2 cups milk
1 tablespoon butter
3/4 cup all-purpose flour
3/4 cup tamaya blue brand roasted cornmeal
1 1/2 teaspoons baking soda
2 tablespoons sugar
1 teaspoon salt

Mix all ingredients in a blender. Let stand for 5 minutes. Do not re-mix or
stir. Pour serving sized amounts from blender to lightly oiled grill.

Wait until bubbles form on top of flapjack then flip artfully with a great
flourish and considerable bravado.

Remove from grill when second side is cooked. Serve topped with a pat of
butter
and syrup, marmalade, applesauce, or whatever. Enjoy!
Page 25

JERRY'S OWN BLUE CORN SCONES

1/2 cup tamaya roasted blue corn meal

1 3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1/4 lb. chilled butter
1/4 cup light brown sugar
1 egg
1/2 milk
1/2 teaspoon vanilla extract

Preheat oven to 375 degrees F.

Grease & flour a baking sheet

Stir the dry ingredients in a bowl then cut the butter into the dry mixture
with
a pastry blender (or suitable substitute) to form a course meal. Beat the
egg
with the milk, sugar, and vanilla. When smooth, stir into the other mixture
until the dough holds together. Knead briefly on a floured surface; pat
into an
8' circle; place on baking sheet. Using a pizza cutter or serrated knife,
score
circle into 8 wedges. Bake for 15 or 20 minutes (depending on high or low
altitude) or until nicely brown. Serve with honey, fruits, jams, or, as the
British do, with clotted cream. Best straight from the oven but still great
the
next day.
Page 26

STEWED RABBIT WITH HOPI BLUE CORN 'MARBLES'

By: BILL CHRISTMAS

1/2 c blue cornmeal *

1/2 c all-purpose flour
1 tb paprika
1 ts freshly-ground pepper
1 ts minced fresh mint
1 ts minced lemongrass **
13 -pound rabbit, cut into 6 pieces and patte
5 tb corn oil
2 lg onions, diced
6 md carrots, cut into 1/2-inch pieces
5 c chicken stock
5 wild bayberry leaves or 1 bay leaf
hopi blue corn
1/2 c blue cornmeal
1/4 c all-purpose flour
1/2 ts sugar
3/4 ts baking powder
3/8 ts salt
2 tb milk
1 egg, beaten to blend
1 tb butter, melted
2 tb dried parsley flakes, crumbled
1 tb dried thyme, crumbled
salt and freshly ground pepper
diced green onions
dried red pepper flakes
minced fresh parsley or cilantro
sliced peaches (optional)

Corn has long been the focal point of the Hopi culture and religion.
Although the Hopi grow corn in several colors, the blue variety is one
of The older ones and is a major crop. Yellow cornmeal can be
substituted.

Combine first 6 ingredient in shallow dish. Add rabbit and turn to

coat well. Heat corn oil in heavy large skillet over medium-high heat.
Add rabbit and brown, turning frequently, about 15 minutes. Transfer
to platter. Add onions and carrot to skillet and cook until beginning
to color, stirring frequently, about 8 minutes. Add stock and bayberry
leaves. Return rabbit to skillet. Bring to boil, scraping up any
browned bits. Reduce heat, cover and simmer until tender, about 1
hour. Meanwhile, prepare corn marbles: Combine first 5 ingredient in
small bowl. Combine milk, egg and butter in another bowl; mix into dry
ingredients. Let batter stand for 20 minutes. Using greased
1/2-teaspoon measure, scoop up mixture and roll into balls using
floured hands. Arrange on lightly-floured baking sheet. Add parsley
and thyme to stew. Season with salt and pepper. Add corn marbles.
Cover skillet partially and simmer until marbles are tender and cooked
through, about 15 minutes. Ladle mixture into bowls. Garnish with
green onions, pepper flakes, minced fresh parsley and peach slices.
Yield: 4 servings
Page 28

SWEET BLACKBERRY BLUE CORN TAMALE

By: Paula Giese

tamale dough:
3/4 c. strained blackberry puree
1/4 c. water
1/2 c. sugar
1/2 t. maple syrup or molasses
1 c. blue corn masa harina
2 t. softened butter
1 tsp. fresh lemon juice
8 big dry husks, or 10' aluminum foil squ; ares
filling:
1/2 c. finely chopped pecans or black waln; uts
2 t. maple candy rolled into crumbs or 2; t. almond paste
topping:
3/4 c. sour cream, do not use yoghurt
1/4 c. whipping cream
1 tsp. vanilla
1 tsp. almond extract
2 c. fresh blackberries 'destemmed' and; washed
2 t. sugar

I don't remember where I got this recipe, but it is from Paula Giese. If
you don't know who she was, I know you can do a search of the archives
because her name had come up in the past. Or maybe someone will be so kind
as to give us an explanation along with her web site. Can't remember what
that address is. This recipe calls for blue corn masa which I have never
seen, but since we're such an inventive bunch I'm sure we can figure out
how to make this one work. The almond paste should be available at a health
food store or maybe an asian market. Not sure on that one. Min
Try to get blue corn masa harina for this; white or yellow will do, but
blue looks prettier. Don't use ordinary corn meal; masa harina is treated
with lime water and cooks differently. If you have dried corn husks, you
can steam the tamales in them, otherwise use aluminum foil. Bring puree,
water, sugar and molasses to a boil. Whisk in masa harina and stir mixture
over low heat at a slow-popping bubble for 10 minutes. Stir in butter and
lemon juice off heat. Mixture should be a firm, dry dough. not sticky, not
crumbly. Roll and pat dough into 8 squares on the foil or husks, leaving
1-inch edge margin at the sides and slightly more at the ends (to tie up or
twist-flod closed). Use about 4 TBS per tamale. The dough should be about
1/2 inch thick or less. Now lay out a row of filling along the long center
of the tamale (parallel to long sides of husk if used).

Fold up each edge around it to meet in the middle -- a fat rectangle,

rather than a roll -- and press edges of tamale closed at ends and top.
Fold up and tie husk ends (if using),or fold up and seal shut foil. Steam
tamales for 10 minutes in a steamer or wok. While steaming, whip cream,
starting with whipping cream and adding sour cream, form soft peaks, add
sugar and flavorings. Remove tamales, cool slightly, open them up and put
on big serving plates.

Pour a little juice from berries (if some has formed) over each tamale, top
with some berries (1/4 cup each) and the cream, saving a few berries to
Page 29

garnish each dish. If you can find blue corn masa harina, these tamales
will be a very interesting purple color from the corn and berries. It's
prettier if you use maple syrup, not molasses. Note that you can use
several other kinds of fillings: blackberry jam mixed with nuts, just nuts
with sugar (but it tends to fall apart), nuts with some sugar and egg to
hold it together, etc. You can also use a different kind of jam or jelly
(strawberry, raspberry) with the nuts for a red color when the tamale is
broken open. In my opinion, using jam or jelly makes it too sweet and
overpowers the corn/blackberry flavors. You can also use raspberries
instead of blackberries, but they are more sour, so use jam or jelly with
the nuts, and don't use blue corn masa, use white or yellow corn masa, so
the tamale will be pink.

Yield: 8 servings

TAMAYA BLUE CHEESE BREAD

2 cups tamaya blue pancake mix

¼ cups maple sugar
3 tsp. baking powder
1 tsp. salt
7 oz can whole kernel corn
¼ cup butter, melted
1 cup milk
½ cup cheddar or jack cheese

Heat oven to 400 degrees. Grease 8 x 8 x 2' square pan. Mix all ingredients
in
order. Stir only until the flour is moistened leaving batter lumpy. Spread
in
the pan. Bake 45 minutes or until golden brown.

TAMAYA BLUE CORN MUFFINS

1 ½ cup unbleached white flour

1 cup tamaya roasted blue cornmeal
3 tsp. baking powder
½ tsp. salt
1 tsp. sweetener
1 ½ cups milk
2 eggs well beaten
1/3 cup cooking oil

Shift flour, Cornmeal, baking powder, sugar and salt together. Add milk,
oil and
well beaten eggs. Mix until smooth. Fill paper muffin cups ¾ full. Bake at
400
degrees for 20 to 25 minutes.
Page 30

TAMAYA BLUE GOURMET CORNBREAD

1 ½ cups tamaya blue cornmeal

½ tsp. salt
1 tbs. baking powder
1 cup chopped onion
1 cup sour cream
½ cup butter, melted
1 ½ cups grated cheddar cheese
½ cup chopped green chili

Mix together Cornmeal, salt, baking powder, and onions. Add sour cream and
butter and mix until well until well combined. Pour half of the batter into
a
greased 9x9 inch baking dish. Sprinkle half the cheese over the batter,
then the
chopped chili, then the remaining cheese. Cover with remaining batter and
cook
in a 350 degree oven for 1 hour, or until a knife poke comes out clean.

TAMAYA BLUE GOURMET PANCAKES

¾ cup tamaya blue pancake mix

1 egg
1 ½ tbs. oil
¾ cup milk
½ cup red onion
¼ cup broccoli, diced
1 medium carrot, grated
1/3 cup grated parmesan
butter

Sauté vegetables briefly in butter. Combine pancake mix with egg, oil and
milk.
Add vegetables and cheese. Let stand five minutes. Cook on medium-hot pan.
Page 31

TAMAYA BLUE PICANTE PUEBLO CORNBREAD

1½ cup whole wheat pastry flour

1½ cup tamaya blue cornmeal
2 tbs. baking powder
1 tsp. salt
¼ cup honey
1 1/3 cup milk
2 beaten eggs
1/3 cup parmesan grated
¼ chopped pueblo harvest green chil; i
onion ¼ cup honey
¼ chopped onion
6 tbs. melted butter
4 tsp. red chili powder

Sift dry ingredients together. Add cheese, green chili, and onions. Mix red
chili and butter then combine with wet ingredients. Mix wet and dry
ingredients.
Pour into 9' greased baking pan. Bake at 400 degrees for 35-45 minutes.

TAMAYA BLUE TEMPURA BATTER

1 3/4 cups tamaya blue pancake mix

1 1/3 cups cold water
2 egg yolks

Beat egg yolks with water. Add mix, stirring until combined. The batter is
good
for vegetables, fish or chicken.
Page 32

TAMAYA BLUE VEGGIE CAKE

1 ½ cups melted butter

1 ¼ cups honey
4 eggs, room temperature
3 tsp. vanilla extract
2 cups tamaya blue corn pancake mix
2 cups unbleached white flour
½ tsp. baking soda
1 tsp. baking powder
1 tsp. allspice
2 tsp. cinnamon
2 ½ cups packed, shredded carrot soaked; in juice of one lemon

Blend honey and butter. Beat in the eggs one at a time. Add the vanilla.
Sift
together dry ingredients. Add and mix dry ingredients and shredded carrots
alternately to the butter and honey mixture. Do not over beat. Butter 2
loaf
pans and divide batter between them. Bake at 350 degrees for 40-50 minute.

TAMAYA BLUECORN QUICHE CRUST

1/3 cup tamaya blue cornmeal (plain or roas; ted)

¼ cup cold butter
2/3 cup unbleached white flour
dash of salt
up to 4 tbs. cold water, milk or bu; tter milk

Use pastry cutter to blend together the butter, Cornmeal, flour and salt.
Work
the liquid into the dough. Finish by patting it into a ball. Refrigerate
until
ready to roll out on more white flour