Avocado Salsa:
2 large avos, cut into 1/2 cubes
1/3 C diced tomato
1/4 C minced onion
2 T chopped fresh cilantro
1 T fresh line juice
1 t minced Serrano chilies
Season with salt and pepper

Cilantro Cream:
1/2 large bunch cilantro, stems trimmed.  About one cup
1/2 C sour cream or crème fraiche
1/4 C lemon juice

Puree until smooth.  Season with salt and pepper.
Refrigerate at least 30 minutes.
Can be prepared 1 day ahead.

Tamale Pancakes:
3 C. corn kernels
1.5. C whole milk  
1 C. masa
1 t. salt
1 t, black pepper

Combine and cook over medium heat until liquid is absorbed and mixture
thickens.
Remove from heat and cool slightly.

Stir in:
1 C. finely chopped red bell pepper
3/4 C. chopped green onion
1/ C chopped cilantro

Stir in:
1 1/2 T. butter
1/4 t. baking soda

Combine and stir together.  Cover and refrigerate.  Can be held 10 hours.
Preheat oven to 300 degrees.  Form patties and arrange on parchment paper on
baking sheet.  Cook until golden brown.

Chicken:
1 T. vegetable oil. Heat
1 1/2 C. chopped onion. Sauté for two minutes
2 C. shredded cooked chicken.  Add
1/2 C. barbecue sauce. Mix.
Stir until heated through

Top pancakes with chicken mixture, add avocado salsa and cilantro cream.

Blueberry Pancakes
Rosemary or Lavender Shortbread
Blue Heron Farm Frittata
Shredded Barbeque Chicken On Tamale Pancakes
Fig Delight