Tempura Mazel

Tempura is a Japanese dish. Tidbits are dipped in a batter of flour, water, and egg yolk, sizzled to golden in hot fat (by all means, use your wok for this if you have one), drained, and artistically arranged and served, usually on a doily-lined flat basket. The consistency of the batter (which must be neither too thick nor too thin) and the temperature of the oil (350° is just right) are of the utmost importance. Tempura cannot wait_; it must go directly from wok to table.

• 5 asparagus, cut into 2 or 3
  long diagonal pieces
• 1-2 large carrots, sliced 1/4" thick on diagonal
• 10 green beans, ends trimmed
• 2 small zucchini, cut into thick sticks
• 1 bell pepper, cut into strips, pith and seeds removed
• 6 shitake mushrooms, soaked in warm water
• 6 large parsley sprigs, stems removed, dried
• 4 Nori seaweed, cut into quarters (available in Japanese markets)

Clean and cut vegetables; make certain they are dry.

Batter:

• Ice water
• 21/4 cups flour
• 3 egg yolks

• 11/2 quarts safflower oil (more if using sauté pan)

Gradually add ice water to flour with a whisk till mixture is the consistency of heavy cream. Beat yolks and whisk into mixture.

Heat oil to 350° in wok or large sauté pan. Dip vegetables into batter and fry till golden (1-2 minutes). Do not crowd pan. Drain.

Chilis Mazel

• 6 fresh green chilis
• 1 recipe Mazel Cheese Mexican, warmed
• Ice water
• 3/4 cup flour
• 1 egg yolk
• Safflower oil to deep fry (about 11/2 qts.)
• 1 recipe of cooked Salsa Mazel

Slit chilis lengthwise, just long enough to stuff with Mazel Cheese Mexican. Clean out seeds, etc. Stuff with Mazel Cheese mixture and set aside.

Gently whisk enough ice water into flour to make it about the consistency of heavy cream. Beat yolk with a fork, then whisk into batter.

Heat oil to 350°. Dip each chili into batter. Cook in oil till golden (1-2 minutes)

Drain on paper towels.

Served cooked salsa over chilis.

YIELD: 2 servings.

The timing on deep frying is difficult to pinpoint. Variables include size of pan, the amount of oil used, temperature of oil, desired color of finished product, etc. Do not crowd pan.

Original Mexican Mazel Mex

• 2.5 cups cold water
• 1.25 cups cornmeal
• Generous dash cayenne pepper and/or cinnamon
• 2-3 Tbs. corn oil
• 3 onions, peeled and coarsely chopped
• 8 large tomatoes, coarsely chopped
• 1-2 fresh green or jalepeno chilis, peeled and coarsely chopped
• 1-2 cloves garlic, peeled and minced
• 
• 1 Tbs. fresh cilantro, chopped and torn into leaves
• 1 Tbs. fresh parsley, chopped

Combine water, cornmeal, and cayenne. Cook, stirring frequently, over medium heat for 5-8 minutes. Pat evenly onto bottom of 8" x 12" casserole.

Sauté onions in corn oil until translucent and fairly soft (10‑15 minutes). Add tomatoes, chilis, and garlic, and cook 2-3 minutes. Pour mixture over cornmeal base and bake in 350° oven for 20-25 minutes. To serve, sprinkle with cilantro and parsley.

YIELD: 2 servings.

Although taste is bitter if tomatoes are unpeeled, the peels are an important aid to digestion.

Hazel Enchiladas

• 6-8 corn tortillas
• 0.25 cup corn oil
• 2 recipes Mazel Cheese Mexican
• 1 recipe cooked Salsa Mazel
• 1 recipe fresh Salsa Mazel

Dip corn tortillas in hot corn oil, then into cooked salsa. Fill with Mazel Cheese Mexican, and roll into enchiladas. Cover with cooked salsa. Bake at 350° for 15-20 minutes. Serve with fresh salsa.

VARIATION 1 Add I bunch fresh spinach, cooked and chopped, to Mazel Cheese Mexican.

VARIATION 2 Add 1 tablespoon fresh mixed chives and parsley to Mazel Cheese Mexican.

VARIATION 3 Use 1 recipe Mazel Cheese and 1¹/2-2 cups sour cream rather than 2 recipes Mazel Cheese.

YIELD: 2 servings.

Depending on size of tortillas and how you fill them, you may wind up with a bit of extra filling. If so, add it to the casserole or reserve it for another use. But better too much than too little.