Sweet Potatoes in Banana Leaves with Dried Figs & Cashews

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Sweet Potatoes in Banana Leaves with Dried Figs & Cashews
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A special occasion dish from James Beard award-winning chef, Robert Del Grande of RDG & Bar Annie, Houston
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Sweet Potatoes in Banana Leaves with Dried Figs & Cashews
  • 1
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Votes: 3
Rating: 2.67
You:
Rate this recipe!
A special occasion dish from James Beard award-winning chef, Robert Del Grande of RDG & Bar Annie, Houston
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Ingredients
Ingredients
Garnishes
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400F. Roast the sweet potatoes until fully cooked & very soft – approximately 45 minutes or longer depending on the size. Cool to room temperature.
  3. In a small mixing bowl, combine the sliced dried figs, vinegar, salt & pepper, and minced ginger. Lightly toss. Allow the figs to marinate for approximately 10 to 15 minutes.
  4. In a skillet over set on medium high, heat the banana leave pieces just until they become flexible.
  5. Lay the banana leaves on a work surface.
  6. Slice the sweet potatoes in half lengthwise. (If using smaller sweet potatoes, split the sweet potatoes open & press lightly to flatten.) Place a piece of sweet potato on each banana leaf.
  7. Distribute the fig mixture over the sweet potatoes.
  8. Distribute the cashews over the sweet potatoes.
  9. Place a piece of butter on top of each sweet potato. Fold up the banana leaf to enclose the sweet potato. Tie with a piece of string to secure.
  10. Place the sweet potato packages in a broad skillet in a single layer. Add just enough water to cover the bottom of the skillet – approximately 1/8 inch deep.
  11. Cover the skillet with a lid or with aluminum foil. Heat the skillet to gently steam the sweet potato packages – approximately 15 to 20 minutes.
  12. Remove the packages from the skillet. Cut the string and unfold on dinner plates keeping the sweet potato and any juices in the center of the banana leaf.
  13. Sprinkle the minced Serrano chile (optional) and the crème fraiche & crumbled cheese over the sweet potato. Garnish with a wedge of fresh lime.
Recipe Notes

Substitutions: dried corn husks soaked in water until flexible or parchment paper.

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Vegetable Tamales

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Vegetable Tamales
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Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Vegetable Tamales
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Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Ingredients
Servings: tamales
Units:
Instructions
  1. Prepare your mise en place.
  2. Soak corn husks in a bowl of water for 10 minutes. Drain and rinse well. Pat dry and set aside.
  3. Place 5 cups of the corn kernels in a food processor. Process until coarsely pureed.
  4. Combine the pureed corn, masa harina, lukewarm water, baking powder, salt and vegetable oil in a large bowl. Mix until well blended. Set aside.
  5. Meanwhile, heat olive oil medium heat. Add pepper, onion and red pepper flakes. Saute for 7-10 minutes, or until vegetables are soft.
  6. Transfer the vegetables to a food processor. Add tomatillo, jalapeno, garlic, lime juice, cilantro and salt. Process until smooth.
  7. Place a soaked corn husk on a flat surface.
  8. Place 3 tablespoons of the masa mixture in the center of the corn husk.
  9. Flatten the masa mixture with your hand. Form a small well in the center of the mixture.
  10. Add 1 tablespoon of sautéed vegetables to the well.
  11. Fold the long side of the corn husk over the filling to cover. Fold over the ends so that they overlap.
  12. Tie with a thin strip torn from an extra soaked husk.
  13. Repeat to make 40 tamales in all.
  14. In a large saucepan, bring 2-3 inches of water to boil. Place tamales on a perforated rack and position just above the water. Cover and steam for 1-1.5 hours, or until masa mixture is firm.
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Southwest Succotash

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Southwest Succotash
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Rating: 4.5
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Servings
8 servings
Servings
8 servings
Southwest Succotash
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Votes: 2
Rating: 4.5
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat broiler.
  3. Cut poblano chili in half lengthwise; discard seeds and membranes.
  4. Place chili halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
  5. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.
  6. Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook until tender. Drain.
  7. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes.
  8. Add garlic; sauté 1 minute.
  9. Stir in beans or peas and corn; sauté 6 minutes or until corn is tender.
  10. Add poblano and tomatoes; cook 2 minutes.
  11. Remove from heat; stir in chopped cilantro, juice, salt, and black pepper.
  12. Garnish with cilantro sprigs. Enjoy!
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