Favorite Dish this summer. Open Faced Beef Tamale


Open Faced Beef Tamale


2 cups of Cornmeal, 1 cups AP Flour, 1 tsp. baking powder, 1 tsp. salt, 1 ½ cup Hot Water, 3 egg whites, 4 tsp. of butter, melted, 1½ pounds of ground beef, 2 tsp. chili powder, 1 tsp. of cumin, 1 tsp. garlic powder, ½ tsp. of each salt and pepper, 2 cups of prepared salsa, 1 can of Black or red beans, washed and drained, 1 cup of Monterey jack cheese


Preheat oven to 400F. Butter or spray a deep baking pan, set aside.In a Bowl, combine cornmeal, flour, baking powder, and salt. Whisk water, egg whites, melted butter and mix into cornmeal mixture; stir until smooth. Pour batter into baker

Place ground beef in Large Skillet. Cook over medium heat 6-8 minutes or until no longer pink, breaking beef into crumbles; drain, if necessary.Add salsa, beans, minced garlic, chili powder, garlic powder, Salt, pepper and cumin to beef; mix well. Bring to a boil over medium heat. Spoon beef mixture evenly over batter to within 1/2 inch of edge of baker. Bake 20-23 minutes or until crust is set. Remove from oven, sprinkle with cheese. Let stand 5 minutes. Cut and serve.



Article written about Our Summer Camp!

Among several summer camp options in New Canaan this year, one had children wearing aprons and chef’s hats while chopping vegetables, peeling onions, frying meat and cooking a variety of dishes.

The Outback Teen Center‘s seven-week summer camp included a culinary arts class with chef Neena Perez, of the Kiddie Kitchen. Last week, the cooking sessions drew 14 cooking apprentices, who learned how to prepare food from all over the world.

Besides cooking, the camp featured recording studio production, arts and crafts, a fashion lab, balloon-twisting, canvas art, face painting and other programs.

The camp was available to kids in fourth through eighth grades and ran from June 30 to Aug. 21.