FogHorn December 1, 2016 - Tamalada with Rosi Fontana
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The FOGHORN
ROTARY CLUB OF HALF MOON BAY
December 1, 2016
TAMALADA with Rosi Fontana
Article by: Stacy Trevenon
Photos by EJ Dieterle
Making tamales is something that Half Moon Bay Rotarian Rosi (Marie Garcia) Fontana has done throughout her life, and on Thursday she took the podium for the program to show us all how. After lunch, she had everyone clear space on their tables, and with help from fellow Rotarians President Liz, Warren Barmore and Dave Dickson (both with contributions and organization before the presentation and during the event) began the presentation with the history and cultural aspects of tamale making.
She said her own background in the art, as well as her own recipe, came out of northern Mexico where she was born. Working up to the evolution of tamales, she gave examples from the general history of cooking. Those included Ruth Wakefield who invented Tollhouse Cookies in 1930; George Crum who is credited with inventing potato chips (albeit by mistake) in 1853; the history of donuts beginning with Dutch settlers and an American, Hanson Gregory, who allegedly invented the ring-shaped version in 1847; and John Montagu, the fourth Earl of Sandwich and who is credited with inventing just that in the late eighteenth century (1783). Then, having whetted our appetites with history, she delved even further back to 5,000 B.C. for the evolution of tamales, saying "What's a Mayan to do ?"
A tamale is a traditional meso-American dish, made with a starchy wrap put around meat or vegetables. At least in Rosi's family and others, making tamales is a holiday tradition, done side by side with relatives and friends. Rosi demonstrated how, citing the "Garcia family tamale recipe:"
Put one package each of hot red dried and mild chilies (clean tops and seeds) into a pot of cold water and cook 15-20 minutes. After cooking, cool and puree in a blender, along with some of the soaking water, a dash of flour, salt and pepper.
Soak one package of corn husks (hojas) in cold water after removing all threads of corn silk. Drain.
Cook one, 8-10-pound pork butt roast for 6 to 8 hours with water to cover, lots of garlic, cumin, garlic salt and pepper to taste. After cooking, save the broth for steaming the finished tamales, and shred the meat in a food processor.
In a large pot or pan, mix the shredded meat with some of the pureed chilies until the meat looks reddish, saving the rest for the masa spread. Buy 10 pounds of prepared masa at a Mexican store, and knead it, a batch at a time, in a Kitchen Aid mixer for five to seven minutes, with one cube of vegetable shortening (one cube per the ten pounds), the remaining chili puree and one to two tablespoons of broth. Beat well, until a small piece of masa floats in a glass of water, which indicates that the masa is ready.
Take one slightly damp hoja and spread the masa from the middle to the top on the smooth side, with the grainy side to the outside. Place the warmed meat in the middle, fold the top over and put the tamales tail down in a prepared pot. (The tamales can also be made with warmed refried beans.)
The pot for steaming the tamales must have a steamer or large stone at the bottom, along with a few hojas, so that the tamales are placed pyramid-style around the steamer with the reserved broth at the bottom of the pot. Add more liquid if necessary.
Bring to a boil and then cook tamales over low heat for at least two hours, covered with a kitchen towel and a lid to conserve steam.
Taste-test the tamales to make sure the masa is cooked. Remove from the pot and enjoy with beans, Mexican rice, salsa etc.
Buen Provecho!
(if you have any questions contact Rosi at rmgfontana@yahoo.com.)
Rosi demonstrated how to spread the masa with a spoon onto the corn husks, how to place a ribbon of meat in the middle and how to fold it three times. ("What a cookie," said EJ Dieterle) Rosi mentioned how some people add raisins to taste, and how some families tie the tamales to keep them from falling apart during the cooking process. Liz compared the masa to a shell, and emphasized the necessary long cooking time. It was also pointed out that only the masa needs to be cooked as the meat is already cooked.
Can these be eaten right away? someone asked. Yes, said Rosi, or they can also easily be frozen.
Side by side, Wes was meticulously spreading the masa while Shana "Rusty" Reilly-Pond said she was concerned at first that she wasn't going to get the process but was "getting it now."
"It folds like a diaper," was EJ's scientific observation, as he looked at the Rotarians busy folding up their tamales while he circulated around the room with his camera.
"We used to do this with cabbage," someone said, to which Renee Lewis and Rose Serdy pointed out that a similar process is done with grape leaves in the Czech or other traditions.
Joe Brennan proudly noted that he had made five or six tamales by the end of the session. "I can see where (this) would make a great party," said Paul McReynolds.
President Liz, in a red-checked shirt and holding a large spoon, noted that it was "amazing" to devote a meeting to sharing the cultural traditions of club members.
Delighted applause thanked Rosi at the end of the meeting.
December 1, 2016 Meeting Recap
Article by: Rose Serdy
Photos by EJ Dieterle
THIS WEEK AT OUR MEETING
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Greeters: Past President Dick Charnock and Patricia Roma
Pledge of Allegiance: Kevin O’Brien
Inspirational Thought: Patricia Roma read “Amazing Peace” by Maya Angelou
Guests
Our sweet Caroline Gossart. President Liz presented her with a small gift.
Special Paul Harris Recognition
Kevin O'Brian – Presented Paul Harris pins to Mary Corcoran – 2nd sapphire, Dick Charnock- 2 rubies and Bonnie Dunham - 1 ruby
Happy/Not So Happy News
Kevin O'Brien shared special time with granddaughter as they brought her home from college for the holiday and what a special experience and quality time they enjoyed without her parents.
Caroline Grossart shared her first “Thanksgiving day “experience with the Evans family and then her first Black Friday shopping day where she got up at 5AM, went to Hillsdale mall and scored on the purchase of a purse that was 70% off.
Dave Andrews – rents next door from Bill Johnston and saw him eating ice cream in the morning for breakfast and shared an article stating “eating ice cream in the morning makes you smarter.”
Mary Corcoran is celebrating a significant birthday and donated funds to the club. Happy birthday Mary!
Rose Serdy announced the birth of new granddaughter, Maeve Elizabeth Serdy, born on November 8th at 6:44 in the evening.
Announcements
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Charise McHugh – Nights of Light tonight! Nights of Light parade starts at 7PM. Crown prince and princess were nominated from Kings Mountain and Farallone View. She also will be tossing over $200 of candy to the crowds.
Stacy Trevenon will be reinstating the high school essay contest and solicited volunteers.
Shana"Rusty" Reilly-Pond– our Community Service board chair, talked about our project to support Coastside Hope's Adopt a Family program. Our Club adopted 5 families and 5 seniors. Shana and Linda Crose-Andersen shared with the Club the items they purchased for their families.
President Liz shopped at Target as they are supporters of diversity.
And Joe Brennan invited club members to join him at Adopt a Family headquarters to wrap and distribute items to those in need. This ends on December 8th.
Shana will also be at Night of Lights providing information to the community for Relay for Life which is scheduled for June 3rd and will have the involvement of our high school youth.in addition Shana announced she should be getting 3rd grader's dictionaries soon and solicited volunteers for distribution to Hatch, El Granada, Farallone, Wilkinson, Sea Crest and Pescadero schools.
LIZ's This Week in History:
December 1st was World AIDS Day – recognized by the United Nations as #1 killer -68Mil with AIDS today.
The MARBLE DRAW - no winner this week
and 
COMING EVENTS AND SPEAKERS
DECEMBER
Dec 6 Board Meeting @ Coastside Senior Center in the Rotary media room. 6-7:30pm
Dec 8 Club Assembly - State of the Club Annual meeting
Dec 15 Alumni Luncheon
Dec 22 Winter Celebration at Odd Fellows Lodge (Main Street)
PHOTO GALLERY
