Part of being a perfect housewife is knowing how to cook at least one decent dish from every major international culture. This dish is derived from the Latin American. Bree could probably learn a thing or two from the real life Gabriel Solis, Eva Longoria. I read in an interview that she makes to-die-for tamales and enchiladas!

I’ve been adjusting and experimenting with this recipe for a couple of months now. It just took so much time and energy to cook it each time! Each batch got a little better until it was just right. After tonight’s batch of delicious filled corn husks, I am finally ready to post it!

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“I remember the easy confidence of her smile the gentle elegance of her hand the refined warmth of her voice.”

-Desperate Housewives - Episode 01.03 - Pretty Little Picture

If you remember at the beginning of Mary Alice’s traditional narration, there is a scene where Bree displays her “gentle elegance” by pouring alcohol on the dinner entree and lighting it.

I’ve seen this performed once in real life in a Greek restaurant. I ordered a side of flaming goat cheese because it just sounded interesting. The waiter poured brandy on the cheese block and lit it. The subsequent flame quickly consumed the liquor and all that was left was sizzling, browned cheese.

I thought that it would be fun to add a “flambé” entree to my cooking repertoire. A flaming entree brings elegance and grandeur to the dish and exhibits the expertise of the cook.

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Bree: I got you the honey mustard dressing. The ranch looked just a little bit suspect.
Rex: Bree, are we gonna talk about what I said?
Bree: If you think that I’m gonna discuss the dissolution of my marriage in a place where the restrooms are labeled Chicks and Dudes, you’re out of your mind!
Rex: What’s in this?
Bree: What do mean, “What’s in this?” It’s salad.
Rex: With onions? You put onions in my salad!
Bree: No I didn’t! Oh wait…
Rex collapses on the floor.

-Desperate Housewives - Episode 01.01 - Pilot

A salad is a vegetarian’s or a vegan’s best friend. I love them! They are so fresh and crisp! When prepared correctly, without pale nutrition-less vegetables (like Iceberg Lettuce), but with deep rich color, they add elegance to the meal.

Ironically, while the actual salad is great for us vegetarians and vegans, we have to be wary of the toppings. Sometimes they are “a little bit suspect” in a vegetarian or vegan sort of way. Often, food establishments serve their salads laden with bacon shavings, chicken strips, milk-based dressings, or even dressings with anchovies. Like Pasta alla Puttanesca, which I covered in my last post, some dressings unexpectedly have anchovies.

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