And the Winner is . . .

May 14, 2010.   15 Comments.   Categories Giveaways!.  

And the Winner is . . .
. . .all of us with wonderful mom memories!
For the last five days hundreds of you have shared your personal and favorite “mom food memories.”  I enjoyed reading all of your stories so much.  What started out as a fun giveaway turned into so much more.   And the stories were wonderful . . . I wish I had 603 mixers to giveaway – one for each one of you who shared your memories….. 
This was a chance to share our appreciation, laughter and tears but most importantly our gratitude for all that our mom’s have done for us. On that note, I would be neglectful if I didn’t share my favorite “mom” stories…. and I’d also be in serious trouble since she’s my #1 fan and reads this blog! So . . . you’ll just have to be patient and read a little something about my mom before I announce the winner!
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My love of good food was inherited.  It’s just in my blood.  My mom is still one of the best cooks I know and boy can she throw a party!  I’ve been told I throw a good party as well and I know where that comes from. . .  Most of my favorite food memories include amazing feasts she put together over my lifetime.  When I was a child, she made my dad dig a BBQ pit for roasting pork shoulders or beef.  When I was in middle school and high school, she did everything from throw a full scale Polynesian inspired party to elegant cocktail appetizers.  And speaking of appetizers – she is the Queen of appetizers!  Dinner wasn’t always a large meal with a couple of items… she’d make it fun by making little bites of different appetizers.  During the holidays, the cooking went into hyperdrive as she made the best stuffing you’ve ever had or her inventive spin on pumpkin pie.  Whether she was making everything herself or directing a chef or caterer, nothing was ordinary.  My mom and I now join forces on July 4th to throw a big party for 3 generations of our combined friends… these photos are from last year’s event.  We are creating new memories together.
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This website was inspired by and created to preserve those favorite “mom food” memories.  For years I asked her for recipes and tips on how she made things.  She was usually pretty good at giving them to me but when I started this blog, she seemed more inspired to document her creations.  Wherever you see a reference to “Peggy” – that’s my mom.
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(No comments on the avocado green dresses please, it was 1970 for Pete’s sake…!)
So, thanks Mom for making every moment special and for giving me so many food, fun and family memories that it is absolutely impossible to just select one! I love you and…

Yes! You ARE the best mom!
Now . . . . 
About that KitchenAid mixer . . . .
(drumroll) 



(more drumroll…..)
This person’s name was randomly selected from the list of entries.  I didn’t want to “choose” one mom memory over another because they are all equally special and should not be judged.  But here is HER (hint hint) memory…..
I have many wonderful memories of my mother and I cooking together, but my favorite memory is during the Christmas holidays, my mother, grandmother, father and I would spend two days making tamales. It took many of us to make these wonderful tamales and everything was from scratch. We didn’t buy the masa at the store, already pre-made, my grandmother would grind the corn and make the masa and my dad would knead the spices. My grandmother would roast huge pork and beef roasts and, by hand, would shred the meats, add the appropriate spices and then grind everything together. The dried corn husks were put in water the day before to make them pliable. The next morning, we would start making the tamales in an assembly line fashion until we were done with about 60 to 100 dozen tamales to share with friends and family. It wasn’t so much the work, but the bonding we experienced in coming together with this huge effort. Those days are now long gone and it’s up to me to teach my boys. “


So…..
CARMEN GUERRA, Congratulations!!!  
You are the proud owner of that new KitchenAid mixer…. please email me at laura@laurasbestrecipes.com to arrange delivery of your new toy!
And thank you to everyone else for participating . . . there will be many more of these giveaways! 
Laura


15 Comments

  1. Thanks everyone!!! I’m still in shock of winning it!!! I know great things are going to come out of finally having a wonderful machine like that. I told Laura that the first thing I’m going to make is her Best Peanut Butter Cookies. I’ll send pics soon.
    Hugs…
    Carmen

  2. That’s a beautiful story Carmen, I can practically SMELL the tamales!! πŸ™‚ Congratulations on your new mixer, I’m sure it will have a wonderful new home in your kitchen!! Make something wonderful with it and think of the rest of us, haha!! (When are they going to come out with scratch & sniff computer screens?!)
    As Paula Deen would say “Best Dishes” to you all, and THANK YOU LAURA for sharing all of your amazing recipes, such great give-aways, and great stories with us all!

  3. Excellent choice of winner Laura – beautiful story and images. Congratulations Carmen. We can’t wait to hear what wonderful things you make with your new toy!

  4. Carmen, I am so very happy Carmen was my Mom’s name!!!! Congratulation, please continue with your wonderful traditions, I was raise in the “Latin Kitchen”, those aromas from my Mom’s kitchen are gone, she is not longer with us; however our Christmas are so different, a feast of Latin and American dishes!!!! Lovely!!!!!…Thanksgiving…No way all American style!!!! Once congratulation!!!! and thank you Laura!!!!!

  5. and i was so sure it was gonna be me!!! πŸ˜› Congrats and carry on the tamale tradition…!!!

  6. Congratulations Carmen! Your recipe looks delicious! And Laura, love your story and personnally I like the avacado green dresses, you guys look beautiful <3 Thanks for the great, fun, heart warming contest!

  7. Thanks everyone!!! I sent Laura the recipes for the masa and the meat filling, but here it is.
    Basic Corn Masa Recipe for Tamales
    4 lbs of dried corn kennels soaked in water and limes until plump
    1 lb of lard, but these days use shortening
    Approximately 1 cup of broth of your choice, but beef or pork broth is best
    Approximately 3 tablespoons of salt or to taste
    Approximately (to taste) 1-2 tablespoons each of red chili powder, cumin and garlic powders
    Drain water from kennels and rinse thoroughly. Dry the corn for a couple of hours. Run the corn through a meat grinder ( maybe have to run it through a couple of times for find consistency) and knead in the lard, broth, salt and spices. Store in refrigerator until ready for use.
    Many tortillerias may have this masa already prepared for purchase and you can knead the spices at home. Your choice.
    Corn Husks
    Buy dried corn husks and soak them for several hours until they are pliable, preferably over night or soak them early in the morning several hours before you start making tamales. Cut about half an inch off the pointy ends.
    Tamale Filling
    2 lbs of Pork Roast meat – cooked and chopped finely, save broth drippings
    2 lbs Beef or venison Roast – cooked and chopped finely, save broth drippings
    3-4 tablespoons lard or shortening
    Salt to taste
    3-4 teaspoons of cumin seeds
    15 – 20 Black peppercorns
    5 – 10 Garlic cloves
    1/3 cup Chili Powder
    Grind cumin seed, peppercorns, and garlic in a mocajete (mortar and pestle). Add a small amount of broth or water to make cloudy liquid. Set aside. In a large skillet, melt and heat lard/shortening. Pour ground spices, chili powder and meat drippings. Stir and simmer for 5 minutes. Add meat and blend thoroughly. Simmer for 10 more minutes, remove from heat and set aside. *** In my family, we separate half of the meat filling and add raisins. When making tamales, half of the tamales have raisins and half don’t. I personally love the ones with raisins.
    In assembly line fashion:
    Arrange, the husks, masa, meat filling in way that you will not have any problems from going from one step to another. Begin by spreading a tablespoon or so on each husk. Spread thinly so that each tamale will fold easily. After many years of making tamales, we found that using a painter’s spatula really spread the masa easier than anything else. Fill each tamale with a couple of teaspoons of meat filling. Fold lengthwise, one side and then the other side so that it overlaps the other and then fold the top side over. Place tamales, seam side down, in a large pot, place a cup in the middle, and place tamales to form a cone or mountain. When the pot is full, add 3 cups of water, spread a wet cloth over the tamales, and cover with lid. Cook over medium heat for 45 minutes to an hour, but check the tamales before the hour is up. These tamales freeze nicely for months, but before you know it, they are gone!

  8. Congrats! Great story, enjoy the new mixer!

  9. Congrats Carmen! Have fun with your beautiful new mixer! πŸ™‚

  10. What a wonderful memory, and I love that it’s all about family & culture! Congratulations to Carmen!

  11. Congrats Carmen! It’s a great memory!

  12. Great story. I love how diverse all of our cultures are and learning new and interesting things about people. Congrats on the prize!

  13. Love your story Carmen and Congratulations!!!!!
    Happy Mixing πŸ™‚

  14. Thank you so much!!! I’m really going to use this new Kitchen Aid mixer!!!

  15. Ah! Great story! Food, family, and culture. Wonderful. Congratulations, Carmen!

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