Grilling Class with Chef Latonya Bolling – Tonya Bees
We had the pleasure of welcoming Chef Latonya Bolling to host our 2023 June Grilling Class! Chef Latonya demonstrated her Southern Mississippi Delta Heritage for this class. This class featured recipes for Salmon Croquettes, Smoked Peach Cobbler & Mississippi Delta Hot Tamales. Latonya knows her way around a grill, these recipes were delicious, take a look at them below and try them for yourself!
Chef Latonya Bolling Grilling Class at Specialty Gas House 6/15/23
- ½ Pound Salmon
- 1 Egg
- ¼ cup mayo
- 1 tbsp mustard
- ½ cup of Tonya Bee’s Southern Croquette Mix (Substitute with bread crumbs and seasoning to
- ¼ cup of chopped onion
- ¼ cup of chopped bell pepper
- ¼ cup of chopped poblano pepper
- Rub your salmon with a mixture of olive oil and liquid crab boil. Smoke your salmon for an hour at 250 degrees or until it reaches an internal temperature of 145 degrees.
- Flake Salmon in a mixing bowl. Add chopped veggies, mustard, mayo, and egg then stir. Add your Tonya Bee’s Southern Croquette Mix. Your mixture should not stick to your hands and should be moldable.
- Form your patties and fry them or grill them on medium-high for 5 minutes on each side or until they are cooked to your liking.
- 1 Can of sliced peaches
- 1 tbsp of butter
- 2 tbsp Tonya Bee’s Peach Cobbler Seasoning (Substitute with cinnamon, nutmeg, and a tsp of
- ¼ cups of Tonya Bee’s Peach Cobbler Topping Mix (Substitute with 2tbsp flour, 2tbsp sugar)
- 1 tbsp hot water
- Drain a can of sliced peaches and season with Tonya Bee’s Peach Cobbler Seasoning and mix well.
- In a bowl squeeze your butter into your Tonya Bee’s Peach Cobbler Topping Mix until absorbed.
- Pour hot water into the mixture a little at a time until you have a soft, fluffy, and thick mixture.
- Place your peaches into a ramekin and top them with your topping mixture.
- Place on the grill to smoke at 300 degrees for 30-45 minutes or until your topping is at a satisfactory texture.
Mississippi Delta Hot Tamales
- 2 Pounds of pork shoulder
- 1 onion
- 8 cloves of garlic
- ¼ cup of oil
- 4 cups of corn meal
- ¼ cup of lard
- 1 teaspoon of baking powder
- 1 cup of chili powder
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp black pepper
- 1 tsp salt
- Corn Husk
- Jute Cord
- 1tsp cayenne
- Flat boil your pork shoulder for 2-3 hours or until you can easily pull it apart.
- While your pork is cooking place corn husks into a bowl and cover with warm water, let them soak for 2 hours.
- Retain the liquid from the pork. Once cooled, remove the fat from your pork and ruff chop.
- Whip your lard with your baking powder and salt until it’s fluffy. Place the mixture in the refrigerator for at least 30 minutes.
- While your lard is cooling, heat your oil and add your onions and garlic. Let it cook until it is translucent then add your seasonings and remove it from
- Mix 4 cups of cornmeal with the whipped lard. Add ¼ cup of your seasoning mix to the cornmeal mix. Also, add ¼ cup of the pork broth you retained earlier.
- Mix your chopped meat with the rest of your seasoning mix.
- Add your cornmeal to your corn husk leaving ¼ inch of space around the edges. Add your meat to the middle of the corn husk, roll, bunch and tie them off in groups of 3.
- Add a tsp of cumin, cayenne, and paprika to the remaining pork broth. Place the tamales right side up in the liquid. Be sure to place them where they won’t fall. Add water if needed to bring the liquid about an inch away from the top of the shortest tamale. Bring to a boil and then reduce to low heat.
- Cover and cook for an hour or until the cornmeal pulls easily away from the corn husk.