Native American Food

1 1/2 tablespoons pine nuts
2 tablespoons unsalted butter
1 1/2 teaspoons minced fresh ramps or leeks
2 pcs 6 ounce trout fillets
seasoned blue cornmeal for dredging
lemon wedges

In a non-stick skillet saute pine nuts in 1 tablespoon of butter over moderately high heat, stirring, until golden. Add ramps or leeks.. Remove skillet from heat and transfer mixture with slotted spoon to a bowl. Season trout with salt and pepper and dredge in corn meal, shaking off excess. In the skillet heat remaining tablespoon of butter over moderately high heat until foam subsides and saute trout until done, about 1 minute on each side. Transfer trout to plates and spoon pine nut mixture over it. Serve with lemon wedges

1 (2 1/2 to 3) pound rabbit, cut into 4; pieces
1 tablespoon emeril's original essence, recipe follows
1/4 cup vegetable oil
1 cup chopped yellow onions
3/4 cup chopped red bell peppers
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon minced garlic
1 cup sunflower seeds, pureed to a paste; in a food processor
2 cups chicken stock, or canned low-sodium; chicken broth
1 tablespoon apple cider vinegar
3 tablespoons whole sunflower seeds
1/4 cup chopped parsley
1 recipe Charleston style grits, recipe foll; ows
Emeril's Creole Seasoning (essence)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Charleston Style Grits:
6 cups water
salt, to taste
11/2 cups quick cooking or old-fashioned grit; s (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
freshly ground black pepper, to tas

Cook Time: 2 hours
Season the rabbit with the Essence.
Heat the oil in a large saute pan or stockpot over medium-high heat. Add the rabbit and brown on both sides, about 2 to 3 minutes. Remove from the heat.Add the onions, peppers, chili powder, cumin and salt, and cook, stirring,until the vegetables are soft, about 3 minutes. Add the garlic, and cook,stirring, for 1 minute. Return the rabbit to the pan. Add the pureed sunflower seeds, chicken stock and vinegar, and bring to a boil over high heat. Lower the heat to medium-low, and simmer, covered, until the rabbit is tender and falling from the bone, about 1 1/2 hours.
Remove the rabbit from pan and garnish with whole sunflower seeds and
parsley and serve over Charleston style grits, with the sauce spooned over
the top. Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993. Native American influence.
GRITS
In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper.
Contributor: Emeril Lagasse, 2001
Yield: 2 to 4 servings
Preparation Time: 30 mi

2 cup whole wheat flour
1 cup sugar
3/8 cup mesquite meal*
2 eggs
1 cup oats
1 cup margarine or butter
2 teaspoon baking soda
1/2 cup chopped nuts
2 teaspoon baking powder

Preheat oven to 400 degrees F. Blend first five dry ingredients (flour, meal, oats, soda and baking powder ) in medium bowl. Blend margarine ( or butter ) and sugar, add eggs. Combine all ingredients until well blended. Drop on un-greased cookie sheet. Bake by rounded teaspoons for 25 minutes or until lightly browned.* Obtain on internet from Promez or other supplier of mequite meal.
From: "Hill8628" date: Thu, 20 Feb 2003

Yield: 4 servings