The Destination Dish: Recipes with Corn

Destination Hotels & Resorts has challenged our chefs across the country to take part in The Destination Dish. Each month, Destination Hotels & Resorts selects one ingredient and each chef must create a recipe using the chosen ingredient and feature it in their menu that month.  This month, the featured ingredient is corn.  

Vail Cascade, a Vail mountain resort offering spacious guestrooms and premium condominium rentals in Vail, is pleased to feature this mouth-watering dish, Goat Cheese Tamales created by Jay Spickelmier, Chef at our Vail Colorado restaurant Atwater on Gore Creek.  This dish is sure to enliven your taste buds!

Tamales
2.5 # Masa Flour (Corn Flour)
1 Qt Lard
1.5 Qt Chicken stock
1 tbsp Salt
1.5 tbsp Baking powder
1 # soft goat cheese
1 bag Banana leaf or rehydrated corn husk 

Tomatillo Salsa:

INGREDIENTS

UNIT

QTY.

 
 

TOMATILLOS WASHED AND CHARRED

CS

1

 

YELLOW ONIONS

EACH

6

 

POBLANO CHILIS

EACH

9

 

JALEPENOS SEEDED

EACH

6

 

GARLIC

EACH

30

 

HONEY

OZ

22

 

CHICKEN BASE

OZ

12

 

CILANTRO

#

1

 

BUTTER

#

1

 

This is based off a 40 # case so scale it down.

RECIPE DIRECTIONS

Tamales:

Boil stock and pour it over the flour and lard, mix well and press about 3 oz to the sectioned off banana leaves, cut into 4 inch * 6 to 8 inch sections.  Place a small log of the goat cheese in the middle of the tamale and form the masa dough all the way around the cheese to seal it in the tamale.  Place in stove top steamer for about 20 to 30 minutes depending on thickness and steam intensity. 

Sauce:
Peel and wash the tomatillos and char. Seed the jalapenos and poblanos and char well. Peel the skins off the onion and garlic and char. (everything on roasting racks a top of the grill). Add butter to steam kettle and melt.  Add all charred items to butter.  Add the honey and chicken base. Cook for ten minutes. Add cilantro and puree with beurre mixer. Season with salt and pepper, and cool. 

Optional Garnish Ideas: 
Try Asparagus, roasted tomato and orchid flowers for optional garnish. 

You can order any steak on our menu at Atwater on Gore Creek that includes this dish all summer long. 

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