Sunday, July 17, 2011
Contemporary Native American Recipes
Native American Cuisine
Aaronson Corn Muffins
native 11/3 c flour
2/3 c cornmeal
1/2 c sugar
3 ts baking powder
1/2 ts baking soda
pn salt
1 c sour cream
3 pcs x-lg eggs
5 tb butter -- melted
12 oz can green gian mexicorn -- optl
1/2 c bacon -- coarsely chopped
cupcake papers
I like to add the Mexicorn and bacon to this recipe. It certainly does
enhance the flavor, but if you want plain corn muffins, you can certainly omit these 2 ingredients. Preheat oven to 400~. You'll need either one or two 12 unit muffin tins, lined with cupcake papers. Whisk the dry ingredients together, thoroughly, in a bowl and set aside. Whisk the sour cream, eggs amd melted butter together until well-blended. Make a well in the dry ingredients, pour in ream/butter/egg mixture and if you're adding the corn and bacon, add them now. Using a spatula, fold the ingredients together, just until combined--DON'T OVERMIX. Spoon the mixture into the lined muffin tins, filling them evenly, about 3/4 full. Bake for 20-25 minutes, testing until a wooden pick comes out clean. Let me know if these muffins are what you're looking for. I have more recipes if they're not.
Enjoy.
Acorn Squash With Raspberry Stuffing enhance the flavor, but if you want plain corn muffins, you can certainly omit these 2 ingredients. Preheat oven to 400~. You'll need either one or two 12 unit muffin tins, lined with cupcake papers. Whisk the dry ingredients together, thoroughly, in a bowl and set aside. Whisk the sour cream, eggs amd melted butter together until well-blended. Make a well in the dry ingredients, pour in ream/butter/egg mixture and if you're adding the corn and bacon, add them now. Using a spatula, fold the ingredients together, just until combined--DON'T OVERMIX. Spoon the mixture into the lined muffin tins, filling them evenly, about 3/4 full. Bake for 20-25 minutes, testing until a wooden pick comes out clean. Let me know if these muffins are what you're looking for. I have more recipes if they're not.
Enjoy.
native
1 pc large acorn squash
2 teaspoons extra-virgin olive oil
1/4 teaspoon pumpkin pie spice
1 cup brown ready rice
1/4 cup frozen raspberries
1 pc scallion, finely chopped
1 tablespoon frozen orange juice concentrate
1/4 cup chopped walnuts
1/4 cup light raspberry and walnut vinaigrette
Preheat oven to 400 degrees F. Cut squash in half and scoop out seeds. Use a pastry brush to brush squash with olive oil and sprinkle with pumpkin pie spice; set aside. In a large mixing bowl, stir to combine remaining ingredients. Fill centers of squash with stuffing mixture. Place in a baking dish and cover with foil. Bake in preheated oven for 45 minutes.
Remove foil and continue baking another 15 to 20 minutes or until squash is fork tender. Cut each half acorn squash into half and serve hot. Alabama Corn Boil
native
8-12 ears corn unshucked (trim silky end)
8-10 pcs onions (peeled)
8-12 pcs carrots (peeled)
8-10 pcs bell peppers (halved and seeded)
8-10 pcs potatoes (whole washed)
3 lbs. polish sausage cut into 4' pieces
3 lbs. italian sausage cut into 4' pieces
1-2 lbs. fresh green beans (whole, washed)
water as needed
melted butter as needed
Stand the ears of corn on the stalk end around the perimeter of a very
large pot. Place all of the other ingredients in the middle. You can actually add ingredients until the pot is full.
Add about one inch of water to the pot. Cover, set stove to low setting, and let cook/steam very slowly for four to five hours. No need to disturb during cooking. large pot. Place all of the other ingredients in the middle. You can actually add ingredients until the pot is full.
Serve with melted butter (add garlic to butter if desired) for dipping.
This is an easy, nutritious, delicious meal for a crowd
This is an easy, nutritious, delicious meal for a crowd
Alligator Cacciatore Banquet
native
3 ea adult alligators
15 lb zucchini sliced
3 cn black pitted olives sliced
1 c black pepper
4 c oregano
1 pk bay leaves (small box)
4 c vegetable oil
50 lb canned whole tomatoes
10 lb sliced onions
1 c salt
1/2 c crushed red pepper
4 c diced fresh parsley
20 lb assorted green & red peppers
1 ea whole bulb of garlic
Alligators :
Discard head, feet and tail. Wash and cut into individual portions. Borrow, beg or steal huge cooking pot. Use medium heat for oil and garlic. Add alligator portions, turning often. Add tomatoes, bring to boil, simmer, add salt, pepper, red pepper, oregano, bay leaves, and parsley. Cover and simmer for 2 1/2 hours. Last 30 minutes add onions, peppers, zucchini. Last 5 min. add sliced olives. Serve with salad topped with favorite Italian dressing and crisp bread. Notes: “New Orleans Cooks The Italian Way Yield: 100 servings
Applewood Smoked Duck, Wild Mushroom & Goat Cheese Tamales native
for the tamales:
4 cups masa harina
4 cups of mushroom broth
1 1/3 cups lard / vegetable shortening
2 teaspoons baking powder
2 teaspoons salt
1 package dried corn husks
for the filling:
1 pc duck - smoked over applewood (see b; elow)
1 1/4 cups crumbled goat cheese
1 cup lightly roasted pine nuts
1 1/2 cups wild mushrooms coarsely chopped
1/2 teaspoon cumin powder
1/2 cup basic mole paste
top with:
2 tablespoons brimstone originals hot pepper jell; y
Making the filling:
1.Season the skin and cavity of the duck with salt and pepper. Place the duck in a 225 degrees F. smoker with applewood or roast in an oven at 300 degrees F.
2.Smoke or roast the duck until the temperature between the leg and the thigh reaches 170 degrees F. about 2 hours for an oven or 3 to 4 hours in a smoker.
3.Remove from heat and allow it to cool down.
4.Remove the legs, thighs and breasts from the body of the duck, making sure to remove any excess skin, fat and bones from these cuts.
5.Cut or tear all of the meat into thin strips and place in a medium
sized bowl.
6.Add cheese, pine nuts, mushrooms, and cumin powder and mix well using your hands to work ingredients into a thick paste.
7.Slowly add mole paste, on tablespoon at a time to the mix and combine with your hands.
8.Set filling aside.
Preparing the tamale dough:
1.Combine masa harina with mushroom broth and stir until flour is evenly moistened.
2.Combine lard or shortening, salt and baking powder in a large bowl and beat with a mixer at high speed until mixture becomes light and fluffy.
3.Add the masa mixture slowly, spoon full at a time while continuing to beat mixture until each spoon full is well incorporated.
4.When all the masa has been added , beat an additional 5 minutes on
high speed.
Forming Tamales:
1.Soak corn husks in hot water to cover until they are soft and pliable, about 15 minutes.
2.Separate the larger husks, discarding small or torn husks.
3.Lay out two husks with the tops (the narrow part) pointing in opposite directions.
4.Lay one husk inside the other overlapping all but about an inch and a half of the husks - this creates a kind of canoe shape.
5.Spread 4 to 5 tablespoons of masa dough into the middle of the husks forming a 4 inch square of dough in the middle of the husk.
6.Roll out a cylinder of the filling mixture - about 2 to 2 1/2
tablespoons and place in the center of the square.
7.Place fingers under the edge of the tamale and fold one side over the over the other so that the masa dough covers the filling, and roll the husk up completely.
8.Fold each end over to the bottom of the tamale and place side down into a bamboo steamer.
9.Repeat, filling steamer to capacity.
Steaming tamales:
I use a Joyce Chen Bamboo Steamer, each steamer basket (there are 2) holds between 6 and 8 tamales, not to tightly packed in order to let the steam to move freely. I find that the Tamales take about an hour to cook in total. I rotate the baskets, bottom to top, once after 30 minutes.
Aztec Chicken
native
6 tablespoons (3/4 s chilled butter
3 tablespoons vegetable oil
1 pc large red onion, halved lengthwise,; thinly sliced crosswise
1/2 pc yellow onion, thinly sliced
1 1/2 tablespoons sugar
3/4 cup sherry wine vinegar
1 tablespoon coarse kosher salt
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
6 pcs boneless chicken breast halves with; skin
4 teaspoons olive oil
4 garlic cloves, thinly sliced
1 pc large tomato, peeled, seeded, diced
1/4 cup coarsely chopped pitted oil-cured b; lack olives
1/4 cup drained capers, rinsed
1/4 cup sherry
1/3 cup low-salt chicken broth
1/4 cup fresh lime juice
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon minced fresh rosemary
1 pc ripe avocado, halved, pitted, peele; d, cut into 1/2-inch cube
Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and sauté until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute. Transfer to small bowl. Preheat oven to 200°F. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Sauté until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven. Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and sauté 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over.
native
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 each quail; cleaned
2 tablespoons butter
1/2 pounds fresh mushrooms; sliced
1/2 cup butter
1/4 cup plus 1 tbsp all-purpose flour
2 cups chicken broth
1/2 cup sherry
1 hot cooked wild rice
Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour mixture, and set aside. Melt 2 tablespoons butter in a large skillet; add mushrooms, and saute 4 minutes. Remove mushrooms from skillet; set aside. Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute, stirring constantly. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in mushrooms. Pour mushroom gravy over quail. Cover and bake at 350F for 1 hour. Serve over wild rice Notes: 'Southern Living' Yield: 6 servings
native
4 pcs trout fillets, rinsed and dried (ab; out 1-1/4 lbs. total)
2 tbs. lime juice
3/4 pc medium tomato, chopped
1/4 pc medium onion, chopped
1/4 tsp. olive oil
2 tbs. cilantro, chopped
1/8 tsp. salt
1/8 tsp. black pepper
Preheat oven to 350°F. Place fish fillets in baking dish. In separate dish, mix remaining ingredients together. Pour over fish and bake for 15 to 20 minutes or until fish flakes easily with a fork.
native
1 1/3 cups wild rice
2 2/3 cups water
2 tablespoons melted butter
1 pound ground bison
1 teaspoon garlic, chopped
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 can tomato sauce (15-ounce)
1 pc onion, chopped
1 pc ea red and green peppers, chopped
In a medium saucepan, bring the rice and water to a boil. Turn heat to
low, cover and cook for 45 minutes. Do not remove lid or stir until finished. Saute the ground bison, onion, peppers and garlic in the butter until browned. Add the salt, pepper and chili powder. In a large casserole dish, layer the meat and rice. Pour the tomato sauce over top. Bake at 350 degrees for 45 minutes.
low, cover and cook for 45 minutes. Do not remove lid or stir until finished. Saute the ground bison, onion, peppers and garlic in the butter until browned. Add the salt, pepper and chili powder. In a large casserole dish, layer the meat and rice. Pour the tomato sauce over top. Bake at 350 degrees for 45 minutes.
native
2 cups flour
1 tsp baking powder
1 pinch of salt
1/3 cup raisins
1cup water or milk
1 tbsp vegetable oil
Mix dry ingredients together in a large bowl. Make a well in the centre. Pour in water or milk & vegetable oil Mix together and form dough into a ball.Flatten the dough ball and poke holes in the dough. Place on a baking sheet and bake for 20–30 minutes a…Mix dry ingredients together in a large bowl. Make a well in the centre. Pour in water or milk & vegetable oil Mix together and form dough into a ball.Flatten the dough ball and poke holes in the dough. Place on a baking sheet and bake for 20–30 minutes at 375 degrees F.Less
native
1 lb. ground bison
1 pc medium onion, chopped
1 15 oz. can pinto beans, rinsed and drained
2 16 oz. cans peeled tomatoes
1/2 cup water
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground pepper
1/4 cup fresh cilantro, chopped
In a non-stick skillet, saute the Ground Bison and onion until the meat is browned and the onion is tender. Add the pinto beans, tomatoes, water and seasonings. Cover and simmer for 1 hour, adding more water if chili becomes too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon into bowls and garnish with grated cheese or diced jalapeno peppers. Yield: serves 4.
native
2 lbs. flank steak cut into 1-inch strips
12 flour tortillas
1 tbs. cooking oil
1 medium onion, thinly sliced
1 medium green, red, or yellow sweet pepper,; cut into thin strips
2/3 cup chopped tomato
marinade for flank steak strips
1/4 cup tequila
2 tablespoons chopped fresh cilantro
4 cloves garlic, finely chopped
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
Combine marinade ingredients. Place in a re-sealable plastic bag with flank steak strips. Seal and rotate to season. Refrigerate for 6-24 hours. Pour oil into large skillet and cook onion and sweet pepper strips till crisp-tender. Remove from skillet. Add 1/2 of the undrained flank steak strips to hot skillet. Cook 2-3 minutes or to desired doneness. Repeat with remaining strips. Return vegetables to skillet. Add tomato. Cook and stir an additional 1-2 minutes or until heated through.
native
1 lb. ground bison
1/4 cup uncooked long-grain rice
1 slightly beaten egg
1 tbs. snipped parsley
2 tbs. finely chopped onion
1/2 tsp. salt
dash of pepper
1 10 oz. can condensed tomato soup
1/2 cup water
1 tsp. Worcestershire sauce
Combine Ground Bison, rice, egg, parsley, onion, salt, pepper and only 1/4 cup condensed tomato soup. Mix thoroughly; shape into about 20 small meatballs and place in skillet. Mix remaining soup, water and Worcestershire sauce and pour over meatballs. Bring to boil; reduce heat; cover and simmer 40 minutes, stirring often. Yield: makes 4 or 5 se
native
1 pc boneless bison roast (2-3 lbs)
1 tablespoon vegetable oil
1 can (14 ounces) beef broth
1 pound small red-skinned potatoes, cut in; half
1 pound baby carrots
1 pc large onion, cut into 8 wedges
Preheat oven to 350 degrees; Sprinkle roast with salt, pepper and garlic. Heat oil in stockpot over medium high heat. Place roast in stockpot; brown evenly. Add broth and vegetables to stockpot. Cover and bake in oven for 3-4 hours or until roast is fork tender, or place in a large crock pot and cook on high for 8 hours.
native
2 pcs (8-10 oz) bison top sirloin steaks
2 oz. blue cheese, crumbled
4 tbs. butter
6 large garlic cloves, peeled
1/4 c. pecans, toasted and chopped
2 tbs. fresh parsley
1 1/4 tsp. rosemary, crushed
1 1/2 tsp. salt
1 1/2 tsp. black pepper
Combine cheese, butter, parsley and 3/4 teaspoon of rosemary; mix well. Add pecans and mix. Blend remaining rosemary, garlic, salt and pepper in a food processor. Pat steaks dry and rub each with 2 teaspoons of garlic mixture. Let stand at room temperature for 1 hour. Preheat grill. Grill steaks to medium well, checking with meat thermometer. Cut into serving pieces and top with blue cheese mixture. Notes: MO Bison Association
native
1 pound ground buffalo meat
1 cup cooked wild rice
1/4 cup chopped onion
1/4 cup finely chopped celery
1/4 cup chopped poblano pepper
1 can cream of mushroom soup or cream of celery
Brown buffalo meat and drain. Sauté onions, pepper, and celery; drain. Mix all ingredients together and pour into casserole dish. Bake for 30 minutes or until bubbly at 350 degrees.
native
2 cups pure olive oil
2 sprigs fresh rosemary leaves, picked and finely chopped
6 sprigs fresh savory or thyme leaves, finely chopped
1 tbs. fresh garlic, chopped
1/2 tbs. fresh chilies, chopped
1 tbs. course salt
1/2 tsp. freshly ground black pepper
1 tbs. ea. coriander and fennel seeds,
ground in a mortar or spice grinder
1/2 tsp. allspice
3 1/2 4 lbs. buffalo tri-tip or round steak, cut; into 2-inch cubes
3 lbs. fresh ripe tomatoes
may substitute 2 large cans of plum; tomatoes in puree
2 pcs medium onions, finely chopped
4 sprigs basil leaves, picked
1/4 cup balsamic or red wine vinegar
2 cups large green imported olives
Carol Peck, executive chef of Good News Café in Woodbury, CT celebrates comfort food with her Seasoned Buffalo Stew with Tomatoes and Green Olives. A healthy and hearty combination of low fat and low cholesterol bison, fresh tomatoes and green olives, seasoned with fresh rosemary, garlic, savory, and basil, this bison stew warms the soul and chases away the chill on a crisp fall or blustery winter day.Combine 1 cup of the olive oil with the rosemary, savory or thyme, garlic, chili, salt and pepper in a large bowl. Combine the coriander, fennel and allspice in a sauté pan and heat over medium heat until they begin to “bloom” and smell fragrant. Combine with the herbs in the bowl. Add the buffalo cubes, toss to coat, and marinate in the refrigerator for 24-48 hours. Pour 3/4 cup of olive oil on a baking sheet with sides, spread out the marinated buffalo and place in 450° oven to brown, turning meat once to brown other side. If using fresh tomatoes, wash and core, then blanch in rapidly boiling water to easily remove skins. Cut the skinned tomatoes in half and squeeze out the seeds, coarsely chop by hand or use a food processor. If using canned tomatoes drain in a colander over a bowl, reserving the juice. Then break open over a bowl to catch additional juice, chop coarsely. Strain the reserved tomato liquid and add to the chopped tomatoes. Heat the remaining 1/4 cup olive oil in a 4-quart pot over high heat. Add the onions, cook 2-3 minutes to soften. Add the basil and vinegar, cook 1 minute more. Add the tomatoes with liquid. Stir in the buffalo, bring the mixture to a boil then reduce heat and simmer for 30 minutes. Add the olives and continue to cook for approximately 25-30 more minutes. Halfway through the cooking process taste the stew and add optional honey if the tomatoes are very acidic. Serve with orzo pasta, rice or potatoes. Yield: serves 8-10.
native
1 lb fresh nopales (prickly pear cactus; paddles, about 5
2 pcs chayote's (1 pound total), peeled, halved lengthwise 1 pc granny smith apple, left unpeeled, halved, cored, and thinly
2 pc scallions, trimmed and thinly sliced
4 pcs navel oranges
3 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup raw (green) hulled pumpkin seeds
5 tablespoons olive oil
1/8 teaspoon rounded cayenne
total time: 1 1/4 hr A bright citrus flavor and crunchy texture make this salad truly refreshing a delicious balance of savory and sweet with the bonus of a little heat. Put 1 cactus paddle, flat side down, on a work surface. Scrape horizontally from narrow base of paddle toward wider end with a vegetable peeler or knife to cut off thorns and brown spots. Dethorn paddle on other side in same manner, then trim all around edge. Repeat with remaining paddles, then cut paddles crosswise into 1/4-inch-thick slices. Blanch cactus in a 6- to 8-quart pot of boiling salted water until just softened, about 1 minute. Immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain in a colander and rinse under cold water. Pat dry, then transfer to a large bowl along with chayotes, apple, and scallions. Cut peel and all white pith from 3 oranges with a sharp knife. Working over bowl containing cactus mixture, cut segments free from membranes, letting segments fall into bowl. Squeeze juice from membranes and remaining orange into bowl, then add lime juice, salt, and pepper and toss. Let stand until chayotes are wilted, about 30 minutes. While salad stands, toast pumpkin seeds in 2 tablespoons oil in a 10-inch heavy skillet over moderately low heat, stirring frequently, until puffed and pale golden, 3 to 4 minutes. Remove from heat and stir in cayenne. Cool seeds in oil in skillet. Drain salad in a colander set over a bowl, then transfer juice to a 1-quart saucepan and boil until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Remove from heat and whisk in remaining 3 tablespoons oil. Return salad to bowl and toss with dressing, pumpkin seeds with oil from skillet, and salt to taste. Cooks' note: If you can't find fresh nopales, use blanched thin green beans Notes: Gourmet | February 2006 Yield: makes 6 to 8 fi Preparation Time: 45 mi
native
info
I would just chop the peppers into chunks and use a store bought package of bread and butter pickle mix. I followed the directions on the package only I used peppers instead of cucumbers and I would cold pack them into pints and process them for about 15 minutes. They really need to sit for at least 6 weeks to get the full flavor up. Cold packing is just heating the jars and lids and then placing them in water enough to cover the jars by at least an inch and then boil the water for the specified time. These were a hit with many of my friends. The sugar took some of the heat out, but every now and then you would get a really hot one too. I tried the sweet pickle mix also to mixed reviews. You can also replace some of the sugar with Splenda to cut the calories down, but since you don't drink the liquid it shouldn't make that big of a difference. Notes: Rodney in Chatsworth, IL.
native
1-1/2 lbs catfish fillets
2 tablespoons butter or margarine
1 pc medium cooking apple, cored and chopped
1/2 cup sliced celery
1 (6oz) pkg seasoned cornbread stuffing mix
seasonings, paprika, salt and pepper, to taste
Rinse and pat dry the fish with a paper towel. Season Catfish with the seasonings. In a large nonstick skillet, cook fish in hot butter for 3 minutes, add chopped apple and celery. cook for 3 ro 4 minutes more or until fish flakes easily when tested with a fork. Remove catfish, and keep warm. Add 1 1/2 cups water to the same skillet, bring to a boil. Stir in dry stuffing mix and seasoning packet that sometimes comes with the mix. cover and let stand 5 minutes serve the stuffing with the fish. Notes: Ozark First Church of the Nazarene
native
2 lb fresh or dry lima beans
small ones are best
3 cups fresh corn cut from cob
4 pcs wild onions or pearl onions
2 tbl bacon fat; melted
Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil then add the beans. Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour on a low heat. Got this one from a friend from grad school. He is a cultural anthropologist who also happens to be a Cherokee Amerindian. His passion is cooking and this is a recipe that he assures me is genuinely ethnic to his people in North Carolina. The changes from the items *'d are his not mine. The measurements have been converted for us as well. He claims we would like to measure out a hand- ful of this and a small pinch of that. Enjoy! Yield: 68 servings
Cherokee Succotash
native 2 cups fresh or dry lima beans
3 c fresh corn cut from cob
4 wild onions or pearl onions
salt to taste
pepper to taste
2 tb melted bacon fat
2 pieces smoked ham hock
3 qt water
Small ones are best
Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil
then add the beans. Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour on a low heat. Got this one from a friend from grad school. He is a cultural anthropologist who also happens to be a Cherokee Amerindian. His passion is cooking and this is a recipe that he assures me is genuinely ethnic to his people in North Carolina. The changes from the items *'d are his not mine. The measurements have been converted for us as well. He claims we would like to measure out a hand- full of this and a small pinch of that. Enjoy!
then add the beans. Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour on a low heat. Got this one from a friend from grad school. He is a cultural anthropologist who also happens to be a Cherokee Amerindian. His passion is cooking and this is a recipe that he assures me is genuinely ethnic to his people in North Carolina. The changes from the items *'d are his not mine. The measurements have been converted for us as well. He claims we would like to measure out a hand- full of this and a small pinch of that. Enjoy!
native
2 tablespoons butter
1/2 onion, diced
sea salt to taste
6 cups chicken stock
3 cups quinoa
2 tablespoons extra-virgin olive oil
6 (4 ounce) chicken chorizo sausage links
1 pc onion, cut into thin strips
4 cloves garlic, minced
2 teaspoons Spanish paprika
1 teaspoon ground cumin
2 pcs red bell peppers, cut into thin strips
2 pcs yellow bell peppers, cut into thin; strips
2 pcs poblano chili peppers, cut into thin strips
1 cup chicken stock
sea salt and pepper to taste
Melt the butter in a large pot over medium heat. Stir in the diced onion and sea salt to taste; cook and stir until the onion has caramelized to a deep brown, about 15 minutes. Once caramelized, pour in 6 cups of chicken stock and the quinoa; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Brown the sausages on all sides in the hot oil, then remove and cut into 1/2 inch thick slices. Return the sausage to the skillet, and continue cooking until browned on all sides and no longer pink in the center. Remove to drain on a paper towel lined plate, and keep warm. Reduce the heat to medium, and stir the sliced onion into the remaining oil in the skillet. Cook until the edges of the onions begin to turn a golden color, 3 to 5 minutes. Add the garlic, and cook 1 minute more. Season with the paprika and cumin, then stir in the red bell peppers, yellow bell peppers, poblano chile peppers, and 1 cup of chicken stock. Bring to a simmer, then cook until the peppers soften, and the mixture reduces and thickens, 10 to 15 minutes. Return the sausage to the skillet, season to taste with salt and pepper, and continue cooking until the sausage is hot. Serve over a bed of quinoa.
native
1 cup fresh orange juice
1 1/2 cups fresh or frozen cranberries, divide
1/2 cup sugar
1 new Mexican or other mild dried chili, stemmed
1/2 cup water
stir in:
1 to 2 t. minced fresh mint
Mix orange juice, 1 cup cranberries, sugar and chili in pan; bring to boil over high heat. Boil cranberry mixture until the chili is completely softened, 10 to 15 minutes. Remove pan from heat; let mixture cool 2 minutes. Puree cranberry mixture in blender or food processor until smooth. Stir in water. Return puree to pan and stir in remaining cranberries. Heat sauce over medium until whole berries begin to burst, 4 to 5 minutes. Cover sauce and chill until ready to serve. Stir in mint just before serving. Yield: 1 1/2 cups
native
11/2 stemmed, seeded, chopped dried chipotle chiles
2 tablespoons pink peppercorns
2 tablespoons coriander seeds
1 teaspoon fennel seeds
1/4 teaspoon cumin seeds
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 teaspoon mustard powder
Preparation Grind 1 1/2 stemmed, seeded, chopped dried chipotle chiles in a spice mill; transfer to a small bowl. Grind 2 tablespoons pink peppercorns, 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, and 1/4 teaspoon cumin seeds in the same spice mill; transfer to bowl with chiles. Stir in 2 teaspoons dark brown sugar, 2 teaspoons kosher salt, and 1 teaspoon mustard powder. Notes: Bon Appétit | July 2011
main dish, native
2 ripe Haas avocados
1 lime; juiced
2 pinches salt
1/4 cup sour cream
2 pcs chipotle peppers in adobo
available in cans on specialty aisle in Mexican section
1/2 pound chorizo sausage; sliced thin on an angle
1 tablespoon extra-virgin olive oil; plus some for drizzling
1 garlic clove; cracked away from skin and crushed
12 pcs large shrimp; peeled, deveined,
and tails removed
Salt; to taste
Freshly-ground black pepper; to taste
4 pcs flour tortillas - (12" dia)
2 cups shredded pepper Jack cheese
Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl. Heat a 12-inch nonstick skillet over medium-high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop. Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover half of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole. This recipe yields 4 servings.
native
11/2 lb. corvina, cut in pieces
2 pcs tomatoes, peeled
1 pc onion, chopped
1 pc green pepper, chopped
1/4 tsp. sugar
1/4 tsp. parsley, chopped in oil
3 pcs potatoes
1/2 c. white wine
1/2 c. water (optional)
salt and pepper to taste
Slice and cook tomatoes, onion, green pepper, parsley and sugar in a little oil, making a 'refrito'. Mix corvina with the refrito. Add potatoes, cut into cubes. Add white wine and water if necessary. Cover and cook slowly until done (about 15 or 20 minutes). To serve, decorate with wedges of tomatoes and hard-boiled eggs and raisins. Notes: Ecuador
native
1 pc 21/2- to 3-lb. boneless beef chuck; pot roast
1 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. cooking oil
2 pcs medium onions, cut in wedges
3 cloves garlic, minced
1 cup brewed coffee
1 can diced tomatoes 14.5-oz
1/4 cup bottled mole sauce
1. Trim fat from beef. Season beef on all sides with salt and pepper. In a 5-quart Dutch oven brown beef on all sides in hot oil. Remove beef from Dutch oven and set aside. In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown. Stir in garlic; cook 1 to 2 minutes or until fragrant. Place beef on onion mixture. Add coffee, tomatoes, and mole sauce. Bring to boiling. Reduce heat and simmer, covered, 1-1/2 to 2 hours or until beef is tender. 3. Divide cooked beef and sauce into 4 portions in airtight freezer containers. Let cool 30 minutes before covering. Freeze up to 3 months. Thaw and use to make Ranchero Beef Hash, or other recipes. To Thaw: Thaw 1- and 2-serving size portions overnight in refrigerator; thaw 4-serving size portion 36 hours in refrigerator. Or, microwave on 30% power (medium-low); cook 1 serving 6 to 8 minutes, stirring and breaking up twice; cook 2 servings 12 to 14 minutes, stirring and breaking up twice; cook 4 servings 15 minutes; let rest 10 minutes, stir and break up; microcook 10 minutes more. to Reheat:Reheat thawed meat and sauce in microwave oven on 70% power (medium-high). Cook 1 serving for 2 to 4 minutes, stirring once; cook 2 servings for 4 to 6 minutes, stirring once; cook 4 servings for 8 to 10 minutes; stirring once. Or, reheat in saucepan over medium heat, covered, for 5 to 10 minutes or until hot, stirring occasionally. Yield: four 2-serving
native
11/2 cups brown sugar
11/2 cups hot water
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1/2 cup milk
1/4 cup melted margarine
1/2 tsp vanilla
1/2 cup sliced dates
1/4 cup chopped nuts
Combine brown sugar and hot water and stir to dissolve sugar. Heat to boiling and pour into 1 1/2 quart baking dish. Combine dry ingredients, gradually add melted butter and milk to make smooth batter. Add vanilla, dates and nuts. Drop batter from spoon into hot syrup. Bake at 375 deg for about forty minutes.
native
12 pcs large jalapeños
4 ounces crabmeat, well drained
1/3 cup minced red onion
1/4 cup minced green bell pepper
1/4 cup mayonnaise
1/2 cup all purpose flour
3/4 cup mexican beer
corn oil (for deep frying)
all purpose flour
1/2 pc avocado, peeled, diced
1/2 cup mild salsa, drained
1 tablespoon mayonnaise
Starting just below stem, cut chilies lengthwise in half, leaving stems attached. Seed chilies. Place chilies in heavy medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry chilies. Combine crab, onion, bell pepper and mayonnaise in small bowl. Season with salt and pepper. Fill chili cavities with crab mixture. Press chili halves together to compress filling. (Can be prepared 4 hours ahead. Cover and chill.) Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes. Heat oil in heavy deep pot to 375°F. Whisk batter to smooth. Dredge jalapeños in flour. Holding stem end, dip into batter to coat completely and deep-fry in batches until golden brown, about 3 minutes. Using slotted spoon, transfer jalapeños to paper towels and drain. Combine avocado, salsa
and mayonnaise in small bowl. Season to taste. Arrange chilies on platter. Garnish with salsa. Notes: Bon Appétit | April 1992 Yield: makes 12
and mayonnaise in small bowl. Season to taste. Arrange chilies on platter. Garnish with salsa. Notes: Bon Appétit | April 1992 Yield: makes 12
native
2 1/2 pounds (about 16) fresh prickly pears (tunas)
1/3 cup sugar, plus a little more if needed
1 tablespoon fresh lime juice, if needed
1 tablespoon orange liqueur
Cut a 1/2-inch slice off both ends of the prickly pears, then make a 1/2-inch deep incision down the side of each one. Carefully remember there are little stickers) peel off the rind, starting from your incision: The rind is thick, and, if the fruit is ripe, will peel easily away from the central core. Roughly chop the peeled prickly pears, puree in a food processor or blender, then press through a fine strainer into a bowl. There should be about 3 cups. In a medium-size (2- to 3-quart) saucepan, combine 2 cups of the puree with 1/3 cup sugar, and simmer rapidly over medium to medium-high heat, stirring frequently, until reduce to 1 cup. Cool. Combine the cooked mixture with the remaining1 cup of uncooked puree in a small bowl. Taste and season with lime juice, orange liqueur and additional sugar if needed. Advance Preparation: Covered and refrigerated, the sauce will keep about a week. The finished sauce (as well as the prickly-pear pulp) also can be frozen. Yield: about 2 cups
native
1 lb ground buffalo chuck
1 can tomato sauce (8-oz)
1/2 cup taco seasoning mix (plus 2 tbsp.)
1/3 cup chopped green pepper
1/3 cup finely chopped onion
1 pc stale fry bread **
1 pc lg egg slightly beaten
2 cups shredded cheese
1/2 cup sour cream
cheese slices
----GARNISHES----
avocado slices
cherry tomatoes
Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9 1/4
x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice. ** Tear fry bread into bread crumbs.
x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice. ** Tear fry bread into bread crumbs.
native
For sauce
1/2 lb Mexican queso fresco or mild feta cheese, broken in small pcs
1/2 cup half-and-half
1 1/2 tablespoons bottled ajì amarillo purée (available at kitchenmarket.com)
1 garlic clove, peeled and smashed
1/4 teaspoon black pepper
For yuca
2 lb fresh yuca (cassava) or 1 1/2 lb frozen peeled yuca (not thawed)
about 6 cups vegetable oil
1/4 teaspoon salt
total time: 45 min Think of this as the Peruvian answer to fries and ketchup. While huancaína sauce is usually served over sliced...more
Special equipment: a deep-fat thermometer Garnish: fresh lime wedges (preferably Key limes) print a shopping list for this recipe Make sauce:
Pulse together sauce ingredients in a food processor until smooth. Fry yuca: If using fresh yuca, trim ends and cut crosswise into 3-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath. Cover yuca (fresh or frozen) with cold salted water by 1 inch in a 4-quart pot. Bring to a boil, then reduce heat and simmer until yuca is tender when pierced with a wooden skewer, 15 to 20 minutes. Transfer with a slotted spoon to several layers of paper towels to drain, then cool 5 minutes. Cut yuca lengthwise into 1/8-inch-wide wedges, discarding thin woody core. (If there are pieces that have white parts to them, return them to barely simmering water and simmer until almost translucent.) Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderate heat until it registers 360°F on thermometer. Fry yuca in 3 batches, turning occasionally, until golden, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. (Return oil to 360°F between batches.) Sprinkle fries with salt and serve with cheese sauce. Cooks' Notes: Sauce made with queso fresco will be very thick. Thin with additional
half-and-half if desired. · Sauce can be made 1 day ahead and chilled in a bowl, covered. Bring to room temperature, then stir before serving. Yield: 4 side-dish Preparation Time: 30 mi
Special equipment: a deep-fat thermometer Garnish: fresh lime wedges (preferably Key limes) print a shopping list for this recipe Make sauce:
Pulse together sauce ingredients in a food processor until smooth. Fry yuca: If using fresh yuca, trim ends and cut crosswise into 3-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath. Cover yuca (fresh or frozen) with cold salted water by 1 inch in a 4-quart pot. Bring to a boil, then reduce heat and simmer until yuca is tender when pierced with a wooden skewer, 15 to 20 minutes. Transfer with a slotted spoon to several layers of paper towels to drain, then cool 5 minutes. Cut yuca lengthwise into 1/8-inch-wide wedges, discarding thin woody core. (If there are pieces that have white parts to them, return them to barely simmering water and simmer until almost translucent.) Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderate heat until it registers 360°F on thermometer. Fry yuca in 3 batches, turning occasionally, until golden, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. (Return oil to 360°F between batches.) Sprinkle fries with salt and serve with cheese sauce. Cooks' Notes: Sauce made with queso fresco will be very thick. Thin with additional
half-and-half if desired. · Sauce can be made 1 day ahead and chilled in a bowl, covered. Bring to room temperature, then stir before serving. Yield: 4 side-dish Preparation Time: 30 mi
native
vegetable oil (for frying)
11/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce chilled pilsner, lager style beer, or club soda
Squash blossoms (stamens removed; about 2 dozen)
sea salt
Crunchy, salty, and utterly addictive, Ingredient info:Zucchini blossoms are sold at farmers' markets, better supermarkets, and melissas.com. In a large pot, heat about 2' oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
Variation #1:
For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.
Variataion #2:
Stuffed blossoms are a favorite. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above. Notes: Bon Appétit | July 2011
native
3 cups unbleached flour
2 teaspoons baking powder*
1 teaspoon salt
1 1/2 cups warm water or milk
1 tablespoon vegetable oil or shortening
oil or shortening, for deep frying
* Use 3 teaspoons of baking powder at high altitudes.
In a mixing bowl, combine all ingredients except oil and knead until smooth. Rub oil or shortening over dough. Cover and let sit for about 30 minutes. Either pat or roll out enough dough to fit in the palm of your hand in a circle about 1/8-inch thick. Deep fry in hot oil or shortening. Top with refried beans, confectioners' sugar or honey. Yield: 10 to 12 fry bread
native
1 recipe fry bread
8 ounce velvita cheese, softened
1/4 cup pickled jalapenos chopped
1/4 cup salsa
1 pound sliced bacon, cut in half
Preheat oil to 350 degrees F (175 degrees C). Roll out fry bread dough thinly Spread with cheese mixed with peppers and salsa. Tightly roll each piece of fry bread secure with a piece of bacon. The bacon should be on the outside of the fry bread. Secure with toothpicks. Drop in a skillet with 11/2 inch hot oil roll over until cooked, serve hot.
native
4 pcs10-inch fry bread thin
2 tbsp. salad dressing or mayonnaise
1/2 c. chunky salsa
4 oz. sliced smoked turkey or roast beef
1/2 c. shredded cheese
1/2 c. thin strips red pepper
1/4 c. sliced green onions
2 tbsp. sliced pickled jalapeño
Spread salad dressing on fry bread; spread salsa over salad dressing.Top with meat, cheese and vegetables as desired. Roll up and serve or heat 1 minute in microwave on medium power.Wrap each fry bread in plastic wrap after rolling and then refrigerate. Cut into 1-inch slices for bite-sized snacks.
native
11/2 cups flour
11/2 cups blue cornmeal (yellow may be substituted)
6 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
6 tablespoons grated cheese
1/4 cup chopped sweet green pepper
1/4 cup chopped onion
6 tablespoons shortening or cooking oil
4 teaspoons chili powder
1-1/2 cups milk
2 pcs eggs, slightly beaten
11/2 cups blue cornmeal (yellow may be substituted)
6 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
6 tablespoons grated cheese
1/4 cup chopped sweet green pepper
1/4 cup chopped onion
6 tablespoons shortening or cooking oil
4 teaspoons chili powder
1-1/2 cups milk
2 pcs eggs, slightly beaten
1 Sift dry ingredients, except chile powder, in large bowl. Add green epper, onion and cheese. In heavy skillet, melt shortening or heat cooking oil, mix in chile powder. Cool, add milk and eggs. Stir mixture into dry ingredients until well blended. Return to skillet and bake in 400 oven for 35 minutes. Cut in wedges and serve hot. Notes: Pueblo Indian Cookbook/1978
native
raspberry chipotle glaze:
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chilies in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
garlic roasted venison loin:
2 1/2 to 3 1/2 pound boned venison loin
8 large cloves garlic, peeled and sliced in; half lengthwise
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
olive oil
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 bunch watercress, rinsed and patted dry, tough stems discarded
wild rice and dried cranberry dressing, recipe follows
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chilies in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
garlic roasted venison loin:
2 1/2 to 3 1/2 pound boned venison loin
8 large cloves garlic, peeled and sliced in; half lengthwise
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
olive oil
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 bunch watercress, rinsed and patted dry, tough stems discarded
wild rice and dried cranberry dressing, recipe follows
For the Glaze: In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and sauté for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. For the Venison Loin: Preheat the oven to 500 degrees F. Place a large roasting pan over 2 burners over medium-high heat. Add oil to coat the bottom and heat. Season the venison loin with salt and pepper. Place the loin in the roasting pan and sear on all sides until golden brown, about 2 to 3 minutes per side. In a food processor, combine the garlic, rosemary, sage, and thyme. Process until smooth. Add enough oil to make the mixture a good, spreadable consistency. Season with salt and pepper. Remove the pork from the heat. Carefully rub the garlic/herb mixture over the venison loin. Roast until an instant read thermometer inserted into the center of the roast registers an internal temperature of 140 degrees F, 40 to 45 minutes. Five minutes before removing the roast from the oven, evenly spread the glaze over the top. Remove from the oven and tent with aluminum foil to keep warm. Let rest for 10 to 15 minutes before
carving. Line a large bowl or platter with watercress. Arrange the wild rice dressing on top and serve. Slice the venison loin and place on top of the rice dressing. Drizzle with leftover glaze. Notes: adapted from Emeril Lagasse, 2002 Yield: 8 servings
carving. Line a large bowl or platter with watercress. Arrange the wild rice dressing on top and serve. Slice the venison loin and place on top of the rice dressing. Drizzle with leftover glaze. Notes: adapted from Emeril Lagasse, 2002 Yield: 8 servings
native
2 pcs buffalo steaks (rib eyes, new York strip, top sirloin, or file
1 tbs. olive oil
1 tsp. pepper
1/4 cup garlic, very finely chopped
1/2 cup green onions, thinly sliced
1 tbs. olive oil
1 tsp. pepper
1/4 cup garlic, very finely chopped
1/2 cup green onions, thinly sliced
In a small nonstick skillet, heat oil over medium-low heat until hot. Add garlic. Cook and stir 4-5 minutes or until tender, but not browned. Add onions. Continue cooking and stirring 4-5 minutes or until onions are tender. Season with salt and pepper; cool completely. Meanwhile with a sharp knife, cut a pocket in each bison steak. Start 1/2 inch from one long side of steak and cut horizontally through center of steak to within 1/2 inch of each side. Spread half of garlic mixture inside each steak pocket. Secure opening with wooden toothpicks. Set oven to BROIL. Preheat broiler. Position broiler pan so surface of steak is 5 inches from heat source. Broil until top side is brown approximately 8-10 minutes. Turn and brown other side for 5-7 minutes for medium doneness.
Green Chile Brownies
native
2-3 cans 4 oz. Ortega brand diced green chilies
1 box brownie mix
1 box brownie mix
Now this one is a kick! It’s a cross between the pepper flavor of the cocoa drink of the Aztecs and the sweetness of chocolate that is so enjoyed in our country. It is so simple that you will laugh at me, and it is so delicious that your guests will laugh at you! Mix the diced green chiles into your next batch of brownies. According to The Frugal Gourmet, he used a boxed brownie mix and he says the results were just smashing. Start with 2 cans of chiles for a batch and then move it up to three if you wish. Notes: Frugal Gourmet
native
1 tbsp extra virgin olive oil
1 (12 oz) package pre-cooked jalapeno chicken sausage^
1 cup chopped onion
1 cup diced red bell pepper
4 cloves garlic (minced)
1 tsp ground cumin
1/2 tsp cayenne (ground red pepper)
4 cups fat-free low-sodium chicken broth
1/2 cup canned green chilies
2 cups baby red or Yukon gold potatoes (scrubbed & chopped)
3 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 1% milk
1 1/2 cups shredded sharp cheddar cheese
salt and pepper (to taste)
^ (sliced or chopped into bite-sized pieces)
1.Heat the olive oil in a large pot over medium-high heat. Add chicken sausage, onion, bell pepper, garlic and sauté 5 minutes. 2.Add cumin, and cayenne pepper into the mixture, and sauté for 1 minute. 3.Add broth, green chiles and potatoes and bring to boil. Cover, reduce heat to low, and simmer until potatoes are tender (10-15 minutes). 4.Add corn and stir well. Raise stove heat to medium. 5.Place flour in a bowl and gradually add milk, stirring with a whisk until blended. 6.Add flour mixture to soup and cook over medium heat until thick (about 15 minutes), stirring frequently. 7.Stir in cheese, salt, and pepper and serve with bread. Yield: soup serves: 8
native
1/4 cup Jack Daniel's® Tennessee whiskey
2 cloves garlic, minced
2 tablespoons oil
1 tablespoon grated fresh ginger
1/2 cup orange juice
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 medium orange cut into thin slices, each slice cut in half
4-6 pcs salmon steaks or fillets (about 8 ounces each)
Cook garlic in oil in a small saucepan over medium heat until softened, about 2 minutes. Stir in the remaining ingredients except the salmon and bring to a boil. Simmer the sauce about 15 minutes or until slightly thickened. Place salmon on squares of aluminum foil. Grill over medium-high heat with the cover down about 10 minutes. Brush with the glaze and continue to cook 2 to 3 minutes longer or until the fish is cooked through. Serve fish with additional warm sauce spooned over each portion Yield: 4 to 6 servings
native
1' thick - rare: 6 - 8 min. medium:; 8 - 10 min.
1 1/2 ' thick - rare: 8 - 10 min. medium: 1; 0 - 12 min.
2' thick - rare: 10 - 12 min. medium 14 - 18 min.
Rub your favorite 8 oz. cut of Bison steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above medium hot coals (325°) for the following times, depending on thickness: Tips: Steaks recommended for grilling/barbecuing include Ribeyes and New York Strips. Lesser quality Bison steaks are not recommended for grilling unless they have been marinated. Using a fork to turn steaks punctures the meat, so use tongs for turning and keep those wonderful juices in the steak. Bison steaks taste best when grilled to rare or medium (still pink in the center). Cooking time is important to avoid overcooking.
native
2 ears corn, shucked
1 tablespoon vegetable oil
kosher salt
kosher salt and freshly ground black pepper
12 pcs of frybread
1/2 garlic clove
1/4 cup sour cream
3 tablespoons crumbled feta
lime wedge
cilantro leaves
chili powder
Rub corn with vegetable oil. Season corn with kosher salt and freshly
ground black pepper; grill until slightly charred and tender. Slice corn off the cob in wide strips. Grill bread slices and rub with garlic clove. Mix sour cream with feta. Smear frybread with sour cream mixture. Top sour cream with grilled corn. Squeeze a lime wedge over each. Garnish with cilantro leaves and sprinkle with chili powder. Notes: adapted from Bon Appétit June 2011 Yield: makes 12
ground black pepper; grill until slightly charred and tender. Slice corn off the cob in wide strips. Grill bread slices and rub with garlic clove. Mix sour cream with feta. Smear frybread with sour cream mixture. Top sour cream with grilled corn. Squeeze a lime wedge over each. Garnish with cilantro leaves and sprinkle with chili powder. Notes: adapted from Bon Appétit June 2011 Yield: makes 12
native
2 tablespoons unsalted butter
1 tablespoon honey
2 teaspoons chili powder
1 teaspoon Spanish paprika
1 teaspoon lime juice
1 teaspoon orange juice
salt and freshly ground black pepper
2 1 1/4 lbs Cornish game hens, halved length wise
1 whole nopali, cut into small squares
3 ounces olive oil
3 ounces grated parmesan cheese
1 ounce pine nuts, roasted and chopped
Preheat the grill. In a small saucepan, melt butter and mix with honey, chili powder, and paprika. Remove the pan from the heat, stir in the lime and orange juices, and season with salt and pepper. Rinse the pieces of game hen, pat them dry and season with salt. Grill the hen halves, skin sides down, for 20 minutes. Turn halves over with metal tongs and baste with the butter mixture. Cook for 20 more minutes or until a thermometer inserted sideways in the center of the breast the reads 160°F. While the hens cook, put the nopali in a grill pan, mix with olive oil, and season with salt and pepper. Cook the cactus on the grill until they are soft and a little brown. Transfer nopali to a mixing bowl and season with parmesan cheese and pine nuts.
native
1 1/4 ounce envelope active dry yeast
1 tablespoon olive oil plus more for brushing
5 cups (or more) all-purpose flour
1 tablespoon kosher salt plus more for seasoning
1 tablespoon native spice blend
freshly ground black pepper
Total time: 2 hours 30 minutes Pour 2 cups warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. Sprinkle yeast over. Let sit until yeast dissolves, about 10 minutes. Mix in 1 tablespoon oil. Add 5 cups flour and 1 tablespoon salt; beat until dough forms, about 1 minute. Transfer dough onto a floured work surface and knead until smooth, adding more flour by spoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in volume, about 1 hour. Turn dough out onto a floured work surface. Divide into 8 equal pieces. Roll into balls; space 2' apart. Cover with a kitchen towel; let rest 15 minutes. Prepare a grill to medium-high heat. Lightly brush 4 baking sheets with oil. Working with 1 dough ball at a time, roll out into 9' round. Place 2 dough rounds on each prepared sheet. Brush lightly with oil; season with spice blend, salt, and pepper. Brush grill rack with oil. Working in batches, place flatbreads spice side down on rack. Brush with oil, season with salt and pepper, and grill until lightly charred in spots and cooked through, 1–1 1/2 minutes per side. Transfer to a work surface. Cut into wedges. Notes: Good frybread replacement without fat Preparation Time: 1 hour
native
11/2 pounds cat fish, 1/2 to 3/4 inch thick
1/4 cup poblano chili chopped
2 teaspoons miners lettuce chopped
3/4 cup tomato, seeded coarsely chopped
3 tablespoons ramps or leeks, thinly sliced
1 clove garlic, finely chopped
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
lemon wedges
* Heat coals or gas grill for direct heat. If fish fillets are large, cut into
6 serving pieces. Place fish in heavy-duty aluminum foil bag. Mix chilis, miners lettuce, tomato, onions and garlic; spoon over fish. Drizzle with lemon juice. Sprinkle with salt and pepper. Double-fold open end of bag. * Cover and grill bag 5 to 6 inches from medium heat about 15 minutes or until fish flakes easily with fork. Place bag on serving plate. Cut large X across top of packet; fold back foil. Serve fish with lemon wedges. If halibut is not available, use cod or red snapper. To test fish for doneness, place a fork in the thickest part and gently twist. The fish will flake easily when done. You can make your own foil packet by placing food on half of an 18x12-inch piece of heavy-duty aluminum foil. Fold other half of foil so edges meet. Seal edges, making a tight 1/2-inch fold; fold again. Allow space on sides for heat circulation and expansion. Yield: makes: 6 servings Preparation Time: 15 Mi
6 serving pieces. Place fish in heavy-duty aluminum foil bag. Mix chilis, miners lettuce, tomato, onions and garlic; spoon over fish. Drizzle with lemon juice. Sprinkle with salt and pepper. Double-fold open end of bag. * Cover and grill bag 5 to 6 inches from medium heat about 15 minutes or until fish flakes easily with fork. Place bag on serving plate. Cut large X across top of packet; fold back foil. Serve fish with lemon wedges. If halibut is not available, use cod or red snapper. To test fish for doneness, place a fork in the thickest part and gently twist. The fish will flake easily when done. You can make your own foil packet by placing food on half of an 18x12-inch piece of heavy-duty aluminum foil. Fold other half of foil so edges meet. Seal edges, making a tight 1/2-inch fold; fold again. Allow space on sides for heat circulation and expansion. Yield: makes: 6 servings Preparation Time: 15 Mi
native
squash ingredients
1 pc acorn squash
2 teaspoon butter
2 teaspoons brown sugar
4 tablespoons maple syrup
day before:
1 1/4 cups whole wheat flour
3/4 cup lukewarm water
1/4 teaspoon instant yeast
'day of'
2 3/4 to 3 cups whole wheat flour
1 cup mashed squash ( above )
1 teaspoon instant yeast
1 1/2 teaspoon salt
1/4 cup water
1/4 cup flax meal
2 tablespoon flax seeds
Take your acorn squash and cut in half ( length wise ). Take a fork and
poke holes all around the inside of the squash. Spread butter all around the inside of both halves. Pour equal amounts of brown sugar and maple syrup between both halves. Place the squash into a baking dish and add enough water to fill the dish about 1 to 2 inches. Bake in a preheated oven for 1 hour or till the squash is soft when poking with a fork. After baked, remove the inside of the squash and mash with a fork. Reserve one cup of the mashed squash and eat the rest. ( You can do all this the day before ). Take the 'day before' ingredients and mix together in a bowl with a wooden spoon. Cover with plastic wrap and allow to rest on the counter for 12 - 16 hours. In a large bowl pour out the ' day before' mixture. It should have grown and bubbled. Add in the mashed squash, water, salt and instant yeast. Mix with a wooden spoon till the mixture is smooth. Add in the flax meal and the flax seeds. Mix till well blended. Add in half the whole wheat flour and mix till smooth. Slowly add the rest of the flour a little at a time, about a heaping tablespoon. When it becomes to hard to mix, pour out onto a flat surface and knead the dough for about 8 minutes. You may need a little more flour, but you want the dough to be a little on the sticky side. After kneading, add a little oil to a large bowl. Place kneaded dough and flip over a few times to lightly coat all sides of the
dough. Cover with plastic wrap and allow to rest for 1 1/2 hours or till
double in bulk. Remove dough from bowl and press to release the gas. Cut into 2 equal parts. Shape into 2 round balls and place onto a piece of parchment paper sprinkled with cornmeal ( optional). Cover with plastic wrap and allow to rest for 1 hour or till double in bulk. Remove the plastic wrap. Take an egg white and beat till foamy. Brush the tops of the dough with the foam and sprinkle a little flax seeds on top. Score the top of the breads with a sharp knife. Place into a preheated 375 degree oven with a baking stone or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door. Bake for 30 minutes or till when tapped on the bottom of the loaf it sounds hollow.
poke holes all around the inside of the squash. Spread butter all around the inside of both halves. Pour equal amounts of brown sugar and maple syrup between both halves. Place the squash into a baking dish and add enough water to fill the dish about 1 to 2 inches. Bake in a preheated oven for 1 hour or till the squash is soft when poking with a fork. After baked, remove the inside of the squash and mash with a fork. Reserve one cup of the mashed squash and eat the rest. ( You can do all this the day before ). Take the 'day before' ingredients and mix together in a bowl with a wooden spoon. Cover with plastic wrap and allow to rest on the counter for 12 - 16 hours. In a large bowl pour out the ' day before' mixture. It should have grown and bubbled. Add in the mashed squash, water, salt and instant yeast. Mix with a wooden spoon till the mixture is smooth. Add in the flax meal and the flax seeds. Mix till well blended. Add in half the whole wheat flour and mix till smooth. Slowly add the rest of the flour a little at a time, about a heaping tablespoon. When it becomes to hard to mix, pour out onto a flat surface and knead the dough for about 8 minutes. You may need a little more flour, but you want the dough to be a little on the sticky side. After kneading, add a little oil to a large bowl. Place kneaded dough and flip over a few times to lightly coat all sides of the
dough. Cover with plastic wrap and allow to rest for 1 1/2 hours or till
double in bulk. Remove dough from bowl and press to release the gas. Cut into 2 equal parts. Shape into 2 round balls and place onto a piece of parchment paper sprinkled with cornmeal ( optional). Cover with plastic wrap and allow to rest for 1 hour or till double in bulk. Remove the plastic wrap. Take an egg white and beat till foamy. Brush the tops of the dough with the foam and sprinkle a little flax seeds on top. Score the top of the breads with a sharp knife. Place into a preheated 375 degree oven with a baking stone or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door. Bake for 30 minutes or till when tapped on the bottom of the loaf it sounds hollow.
native
3/4 teaspoon salt
1 cup quinoa
21/2 tablespoons fry bread bread crumbs
2 tablespoons chopped fresh dill
4 pcs salmon fillets (about 4 ounces each; )
1/4 teaspoon black pepper
2 teaspoons Dijon mustard
3 cups watercress, roughly chopped
1/4 cup chicken broth
1. Heat oven to broil. Place nonstick foil on a rimmed baking sheet and set aside. 2. Bring 1-1/4 cups water to a boil in a medium-size pot. Add 1/2 teaspoon of the salt and the quinoa. Cover and cook 8 minutes, stirring occasionally; set aside. 3. Meanwhile, stir together bread crumbs and 1 tablespoon dill; set aside. Sprinkle salmon with remaining 1/4 teaspoon salt and the pepper and place on prepared baking sheet. Place directly under broiler and cook for 5 minutes. 4. Remove salmon from oven and lower rack so its 6 inches from heating element. Brush salmon with mustard and sprinkle with bread crumb mixture, pressing to adhere. Generously spritz each fillet with nonstick cooking spray and return to oven; broil 2 minutes. 5. Stir remaining tablespoon dill, watercress and chicken broth into quinoa; let sit 5 minutes. Serve with salmon.
native
1/2 cup olive oil
1 pc rabbit, cut into 6 to 8 portions
salt and freshly ground black pepper
15 medium-size wild mushrooms, quartered or sliced
2 pcs ramps or leeks, minced
1/3 cup all-purpose flour
pinch dried cumin
pinch dried parsley
1 pc bay leaf
1 cup tomato sauce
1 cup red burgundy wine
1 to 2 cups beef broth
Preheat the oven to 350 degrees F. To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish. In that same skillet, over medium heat, add more olive oil. Add the mushrooms and ramps and sauté for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.
native
2 cups water
1 cup quinoa
1 pinch salt
1/4 cup oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 pcs tomatoes, diced
1 pc summer squash, diced
2 bunches green onions, diced
2 sun chokes, grated
1 cup fresh watercress, chopped
Cook Time: 15 Minutes Ready In: 30 Minutes 'Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley. Serve with fry bread bread. 1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork. 2. Meanwhile, in a large bowl, combine oil, sea salt, lemon juice, tomatoes, squash, green onions, sun choke and watercress. Stir in cooled quinoa. Yield: servings: 4 Preparation Time: 15 Minutes
native
nonstick vegetable oil spray
2 pcs 6-inch fry bread
1 pc poblano chili
3 cups corn kernels, thawed if frozen
1 1/2 cups 2-percent milk
1/2 teaspoon canola oil
1 cup diced onion
1 teaspoon salt
2 cloves garlic , minced
2 pcs large eggs plus
2 pcs large egg whites, lightly beaten
3/4 cup grated velvita cheese
1/2 cup sour cream
3 tablespoons masa harina de maiz (see tip, below; )
1 teaspoon sugar
Preheat oven to 350°F. Coat 8-inch spring form pan with nonstick spray. Line outside of pan with foil to prevent batter from leaking and place on cookie sheet (see tip, below). Place cooked fry bread directly on oven rack and toast, turning halfway through, until crisp and dry, about 5 minutes. Let cool, then grind finely in clean spice grinder or small food processor. Set aside. Using tongs, hold poblano over stovetop burner on high heat, turning frequently, until blackened all over, 5 to 10 minutes. (Alternatively,roast under broiler, turning and watching carefully.) Place in medium bowl, cover with plate, and let steam until cool enough to handle, 10 to 15 minutes. Using paper towels, wipe away charred skin. Cut out and discard stem and core. Halve pepper lengthwise, scrape out seeds, and dice half pepper, reserving remainder for another use. Set aside diced pepper. In food processor, purée 2 1/2 cups corn and 1/2 cup milk until smooth. Set
aside. In medium skillet over medium heat, warm oil. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant and slightly softened, about 30 seconds. Transfer onions and garlic to large bowl. Add ground fry bread, diced poblano, puréed corn, remaining 1/2 cup corn, remaining 1 cup milk, remaining 3/4 teaspoon salt, eggs, cheese, sour cream, masa harina, and sugar. Whisk to combine. Scrape mixture into pan and bake until center is just set, 40 to 50 minutes. Cool 5 minutes in pan on rack. Carefully invert pan onto serving platter and release sides. Remove bottom of pan (now on top) and serve. Tips : Masa harina de maiz, also called corn flour or instant corn masa mix for tamales, is corn that has been treated with lime and water then ground and dried. Maseca brand masa is available at www.mexgrocer.com. If you buy Quaker masa, the most common brand available in the U.S., be sure to buy the 'Masa Harina de Maiz,' not the 'Harina Preparada Para Tortillas.' Regular cornmeal cannot be substituted for masa. · If you don't have a springform pan, you can cook the pudding in any sort of baking dish and spoon it out to serve. It can also be baked and served in ramekins for individual servings. Yield: 12 (3/4-cup) servings
aside. In medium skillet over medium heat, warm oil. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant and slightly softened, about 30 seconds. Transfer onions and garlic to large bowl. Add ground fry bread, diced poblano, puréed corn, remaining 1/2 cup corn, remaining 1 cup milk, remaining 3/4 teaspoon salt, eggs, cheese, sour cream, masa harina, and sugar. Whisk to combine. Scrape mixture into pan and bake until center is just set, 40 to 50 minutes. Cool 5 minutes in pan on rack. Carefully invert pan onto serving platter and release sides. Remove bottom of pan (now on top) and serve. Tips : Masa harina de maiz, also called corn flour or instant corn masa mix for tamales, is corn that has been treated with lime and water then ground and dried. Maseca brand masa is available at www.mexgrocer.com. If you buy Quaker masa, the most common brand available in the U.S., be sure to buy the 'Masa Harina de Maiz,' not the 'Harina Preparada Para Tortillas.' Regular cornmeal cannot be substituted for masa. · If you don't have a springform pan, you can cook the pudding in any sort of baking dish and spoon it out to serve. It can also be baked and served in ramekins for individual servings. Yield: 12 (3/4-cup) servings
native
12 slices bacon, crisply cooked and crumbled
1 cup shredded velvita cheese (4 ounces)
1/3 cup onion chopped
1/4 cup poblano chopped
1/2 cup bisquick
1 cup milk
1/8 teaspoon pepper
2 pcs eggs
Heat oven to 400°. Grease 9-inch pie plate. Sprinkle bacon, cheese poblano and onion in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. High Altitude (3500-6500 ft): Bake about 45 minutes. Yield: makes 6 serving
native
1/2 cup shelled raw pinon nuts
1/2 cup shelled raw sunflower seeds
1/4 teaspoon salt
1 Grind nuts and seeds together very fine, add salt and form into small balls. Flatten carefully between palms into thin wafers. Wrap each wafer in soft corn husk or aluminum foil and bake in 350 oven for 40 to 50 minutes, testing to see that crackers are not too brown. These crackers are eaten as snacks or with soup. Notes: Pueblo Indian Cookbook/1978
native
2 cups whole wheat flour
2 cups white flour
2 teaspoons salt
4 teaspoons baking powder
1 tablespoon shortening (lard or margarine)
water (or milk) to make a stiff dough
1 Mix all ingredients in a large pan or bowl, work in shortening thoroughly. Add liquid gradually to make a stiff dough, dry enough not to stick. Knead in pan or bowl for 5 minutes until springy. Pinch off into small balls and roll these into round flat cakes 1/8' thick. Heat
large iron skillet or griddle. Drop tortillas one at a time onto ungreased pan, brown on one side about 3 minutes, turn, brown other side. Put cooked tortillas between folds of clean towel. This will
make 6 tortillas about 6 inches in diameter. Prepare shortly before serving with meal. They will stay warm in cloth about 15 minutes. Tortillas should be torn, not cut. Notes: Pueblo Indian Cookbook/1978
large iron skillet or griddle. Drop tortillas one at a time onto ungreased pan, brown on one side about 3 minutes, turn, brown other side. Put cooked tortillas between folds of clean towel. This will
make 6 tortillas about 6 inches in diameter. Prepare shortly before serving with meal. They will stay warm in cloth about 15 minutes. Tortillas should be torn, not cut. Notes: Pueblo Indian Cookbook/1978
native
1 c. elbow macaroni
1/2 c. chopped onion
1/4 c. bell pepper
1 lb. ground beef1 can tomato soup
1 tbsp. Worcestershire sauce
Velveeta cheese for topping
Cook macaroni (drain). Brown hamburger with onion and bell peppers. Add Worcestershire after meat is browned. Mix in soup. Salt and pepper. Pour meat and noodles in casserole dish. Bake at 350 degrees for 45 minutes. Slice cheese on top and leave in oven until cheese melts. Yield: serves 4 to 6.
native
1 cup cornmeal
1/3 cup all-purpose flour
1 tablespoon sugar optional
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
2 pc large eggs beaten
1 cup buttermilk
1/3 cup onions minced
1 cup creamed corn 8 ounce can
2 tablespoons green peppers minced
2 tablespoons jalapeno peppers chopped
1/2 cup cheddar cheese, shredded
Combine dry ingredients in mixing bowl. In a separate bowl add the beaten eggs and all the remaining ingredients, blending well. Add the two mixtures together and stir only until moistened. ?Use a heavy cast iron skillet if available; if not, use a 9-inch square baking dish. Grease the skillet or dish, pour in the mixture and bake in a preheated 350-degree oven for 30-35 minutes or until golden brown. Cool slightly and serve immediately.
native
Fresh or dry Lima beans*
3 c Fresh corn cut from cob
4 pcs wild onions or pearl onions
Salt to taste
Pepper to taste
2 tb Melted bacon fat
2 Pieces smoked ham hock
3 qt Water
*(small ones are best)
Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil then add the beans. Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour on a low heat. Got this one from a friend from grad school. He is a cultural anthropologist who also happens to be a Cherokee Amerindian. His passion is cooking and this is a recipe that he assures me is genuinely ethnic to his people in North Carolina. The changes from the items *'d are his not mine. The measurements have been converted for us as well. He claims we would like to measure out a hand- full of this and a small pinch of that.
native
1/4 c maple syrup (the real thing no imitations)
1 tsp salt
1 clove garlic, minced
1/4 tsp garlic salt
1/8 tsp black pepper
2-4 pcs salmon fillets
In bowl mix all together except the fish. Place salmon in shallow baking dish & coat all sides with sauce. Cover & marinate 30 minutes. Preheat oven to 400 F (200 C). Uncover dish & place in hot oven for about 20 minutes until fish flakes.
Native Skillet Chickennative
2 cubes chicken bouillon
1 c. water
1 pkg. smoky link sausages
2-4 chicken breasts (diced)
1 1/2 c cooked wild and brown rice
1 pc medium tomato, chopped
1 pc medium onion, chopped
1 pc medium poblano pepper, chopped
1/2 t. thyme
1/2 pc jalapeno
1 pkg. frozen peas
Dissolve chicken bouillon in 1 cup water. In a large skillet, brown sausages for 5 minutes. Add chicken breasts and brown 5 minutes. Add all other ingredients, including bouillon, and simmer 5 minutes. Turn off heat and let set 5 minutes.
native
3 pcs eggs, beaten
3/4 c. dried cherries or raisins
1/2 c. maple syrup
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla
2 c. cooked wild rice
2 c. half and half or light cream, warme; d
1/4 tsp. ground cinnamon
2 tbsp. sugar
Butter a 1 1/2-quart casserole. Set aside. Combine eggs, dried cherries or raisins, maple syrup, 1/2 teaspoon cinnamon, nutmeg, vanilla, rice and half and half. Stir gently. Pour into casserole. Mix 1/4 teaspoon cinnamon and sugar. Sprinkle on pudding. Bake at 350° for 1 hour. Serve warm. Yield: serves 6.
native
3 slices bacon
1/2 c. yellow cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground red pepper
1 1/4 c. buttermilk
1/4 c. frozen thawed corn
1 pc jalapeno pepper, seeded and chopped
1/2 c. unsifted flour
2 tbsp. sugar
1/4 tsp. salt
1/4 tsp. grated red pepper
1/4 c. green onion, chopped
2 pcs large eggs
1/4 c. chilies, chopped
In 9-inch iron skillet, fry bacon crisp. Reserve 2 tablespoons fat and throw rest away. Heat oven to 350°. Combine meal, flour, sugar, baking powder, soda, salt and red ground pepper. In another bowl, beat milk, eggs and 2 tablespoons fat. Heat skillet to hot after spraying with Pam; coat well. Stir buttermilk into meal mixture just until moistened. Fold into combined mixture: bacon, onions, chilies, corn and jalapenos. Pour into iron skillet and bake 30 minutes at 350° until golden brown.
native
4 slices bacon, halved
11/2 lb elk or beef chuck steak, -trimmed c; ubes
1 qt water plus 1/2 cup
1 1/4 c chopped onions
2 pcs bay leaves
1 ts salt
3 pcs potatoes, peeled and diced
2 pcs carrots, peeled and diced
1 pc lg turnip, diced
1/4 c acorn meal or
1/4 c finely ground hazelnuts
----ACORN DUMPLINGS----
1/2 c acorn meal or
1/2 c finely ground hazelnuts
1/2 c whole wheat flour
1 3/4 ts baking powder
1 pc egg, beaten
2 tb milk
2 tb vegetable oil
In a large skillet over medium heat, cook bacon until some of its fat is rendered. Add elk and brown with the bacon. Add 1 quart of water, onion, bay leaves, and salt. Cover and simmer for 1 1/2 hours. Add potatoes, carrot and turnip and cook 30 minutes longer. Combine remaining water with acorn meal and stir into the simmering stew. In a bowl, combine dumpling ingredients and beat until smooth. Drop by tablespoonfuls into the simmering stew. Cover tightly and steam 12 to 15 minutes. Notes: ' Spirit of The Harvest: North American Indian Cooking, Yield: 6 servings
native
4 1/2 c. flour
2 tsp. sugar
2 tbsp. baking powder
4 tsp. salt
1/2 stick butter
2 c. milk
In a bowl, sift together flour, sugar, baking powder and salt. Melt butter and add it to the dry ingredients along with the milk. Gradually knead into a ball and place in a greased bowl. Let stand at room temperature for 30 minutes. Next, pinch into golf ball sized pieces and deep fry at 450°, turning once.
native
1 pkg. yeast
2 tbsp. honey
1 1/2 tsp. salt
2 tbsp. crisco oil
2 c. milk or water
6 c. flour
Knead, then let rise until double. Use a little oil on hands, take 3 inch ball of dough, roll out or spread with hands to 6 to 8-inches across and 1/8 inch thick. Deep fry at 380° turning when first side is golden brown. Makes 16 pieces. Serve with lettuce, tomatoes, onions, beans and cheese like tacos or with jelly or pie filling Native American Hopi
Blue Corn Mush 'savory Way'
native 1 qt water
1 1/2 c blue cornmeal
1 salt
1 oil for frying
Bring water to a boil in a saucepan, add salt to taste, and whisk in the cornmeal. Lower the heat and stir the cornmeal for 10 minutes or ntil it tastes done. The coarser the meal, the longer it will take. Pour the cooked cereal onto a cookie sheet or into a bread pan and set it aside to cool for an hour or so or until firm. Once it has cooled, slice it into pieces for frying. Fry the slices in butter or oil in a nonstick pan until lightly crisped on both sides. If this is to be eaten as a savory, sprinkle a little red chili or paprika on top just before serving. This is cooked like cornmeal mush, molded in a bread pan, and then sliced and fried. It is delicious with a clear corn flavor and odd purple-blue color. It's good with eggs and bacon, or with butter. Yield: 6 servings
native
1/3 c. corn meal
2 c. scalded milk
1/3 c. molasses
1/4 c. brown sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. allspice
1/8 tsp. nutmeg
2 pcs beaten eggs
1 c. milk (to be added last)
Add corn meal to scalded milk. Simmer 20 minutes. Add all of ingredients except eggs and 1 cup milk. Cool. Carefully add eggs. Pour into casserole dish. After 1/2 hour, pour last cup of cold milk on top. Bake at 350° for 2 1/2 hours. Serve with half and half cream or milk and molasses.
native
1 pc rabbit, dressed
4 pcs carrots, peeled and sliced
4 pcs potatoes, peeled and sliced
1 pk onion soup mix
2 1/2 c hot water
Cut rabbit into serving pieces and wash well. Blanch rabbit by putting it into a saucepan. Cover with water and bring to a boil. Remove rabbit from the saucepan and place in a greased casserole dish. Cover rabbit with the carrots and potatoes. Mix soup with the hot water and pour over vegetables. Cover and bake at 350 F for 2 hours. Notes: 'Native Indian wild game, fish & wild foods cookbook' Yield: 4 servings
native
1 pc young rabbit
1 tb fat,
1 c broth or water with chicken
1 pc bouillon cube
1/4 c lemon juice
3/4 c orange juice
1/2 c mushrooms, chopped,
1 tb parsley, chopped,
1 pinch ginger
1/2 ts salt
1/4 ts pepper
2 pcs green peppers, chopped.
Cut up the rabbit and brown pieces in fat in a heavy pot. Add broth and other ingredients, season with salt, pepper and ginger. Cover and
cook slowly until tender. Serve with fry bread Notes: 'Native Indian wild game, fish & wild foods cookbook' Yield: 4 servings
cook slowly until tender. Serve with fry bread Notes: 'Native Indian wild game, fish & wild foods cookbook' Yield: 4 servings
native
2 pounds thick round buffalo steak
lard
salt and pepper
2 cups flour
2 t. baking powder
1 t. salt
1 cup cream (half and half)
2 pcs egg yolks, beaten
1 t. Worcestershire sauce
1 tsp chili powder
1 tsp cumin
1 tsp onion powder
2 pcs egg whites, stiffly beaten
Brown buffalo on both sides in shortening. Salt and pepper to taste. Sift dry ingredients together and add egg yolks, half and half, Worcestershire sauce. Mix well and fold in egg white. Place steak in a baking pan with a little of the grease from the skillet. Pour the flour mixture over the steak. Bake about 1 1/2 hours at 350 or until steak is tender. Unusual way and easy to serve a very olde reservation tough steak Yield: serves 8
native
11/2 cups cooked, boneless, chicken breast -; chopped in small pieces
3 tablespoons lime juice
salt and pepper
2 tablespoons vegetable oil
1 pc red bell pepper
1 pc yellow bell pepper
1 garlic clove, finely chopped
1/4 teaspoon ground cumin
1 teaspoon dried oregano
3/4 cup black beans, rinsed and drained
2 cups 3 pepper cheese, or jalapeño cheese
8 ounces sour cream
4 teaspoons pickled jalapeño, finely chopped
12 pcs fry bread cooked and set aside
Preheat oven to 350° F. In mixing bowl, combine chicken and lime juice, salt and pepper to taste. In skillet, heat 1 1/2 tablespoons oil over medium-high heat until hot. Sauté bell peppers until crisp-tender;approximately 3 minutes; transfer to a bowl. Heat 1/2 tablespoons oil in the skillet and cook garlic, cumin, and oregano; stir approximately 1 minute. Stir in beans and cook until heated through; season with salt and pepper. Layer on cooked fry bread on the bottom of the baking dish, sautéed peppers, beans, chicken, and cheese; all in that order. Place in the oven and bake until cheese is melted. While the tacos are baking, mix the sour cream and pickled jalapeños in a small dish. Serve as a sauce for the nachos. Add more jalapeños to reach desired heat. Yield: servings: 12
native
pumpkin
milk
sugar
allspice
cinnamon
Take your pumpkin fill it with milk and spices sugar, all spice, cinnamon and bake until the flesh is mushy. Then you have a baked pudding. I love finding old recipes although it is not on our diet it would be nice to share as a treat on Thanksgiving with children and teach them about how much the native Americans shared with the white men who took the land they lived on. It shows respect for another culture.
native
2 teaspoons canola oil
4 cloves minced garlic
2 cans rinsed black beans (15-ounce)
1 cup water
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon smoked or regular paprika
1/4 teaspoon pepper
1 lb green sweet peppers chopped
1/4 lb onion chopped
Heat oil in a large nonstick skillet on medium. Add garlic; cook 30 seconds. Stir in remaining ingredients. Bring to boil; cover and reduce heat. Cook 10 minutes until vegetables are tender and flavors have blended.
native
1/4 cup extra-virgin olive oil
1/2 bunch fresh thyme
4 pcs ramps, diced or
2 pcs leeks diced
2 cloves garlic, crushed
1/4 cup white wine
1/4 cup chicken stock
2 pounds clams, cleaned
2 pounds black mussels, cleaned
1 pound assorted wild mushrooms
salt and freshly ground pepper
1 bunch chives, chopped
salad greens, for garnish
prepared pecan vinaigrette, for salad greens
In a large shallow wide pan, heat 2 tablespoons olive oil over medium heat. Add the thyme, shallots, and garlic. Add the wine and cover with a lid; then add the chicken stock and re-cover. Place the clams and mussels in the pan and cover with the lid to steam them. It should take about 3 minutes for the clams and mussels to open. When they open, remove them from pan onto a flat tray and allow to cool. Increase the heat to reduce the remaining liquid in the pan by half and then turn off the heat. Remove the clams and mussels from their shells and return them to the reduced cooking liquid. Meanwhile, slice the mushrooms and heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown. Season to taste with salt and pepper. Remove from heat and stir in the chopped chives. To serve, reheat the clams and mussels in the reduced cooking liquid. Divide among 4 deep bowls. On top of each, place a small pile of mushrooms. Toss the salad greens in walnut vinaigrette, and place a small bouquet of salad on top to complete. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
native
1 can corned beef
1 can tomato sauce (8 oz) or tomato paste
3 pcs large onions, sliced
3 pcs boiled potatoes
4 pcs thick slices bacon
1/2 cup beer
chili powder or paprika
fry bread
Set the skillet on the fire, balanced on three rocks, fried the bacon, sautéed the onions in the fat, diced the potatoes and addedthem to the onions and about three mosquito bites later, broke up the corned beef into the pan and another three bites later added the tomato sauce. add chili, we added it then. The paprika, if you want it instead, should just kiss the end of the cooking. The beer was dribbled in to keep everything moist. use a lid for the pan to keep moist. Serve with fry bread
native
4 ears of fresh corn, shucked and cleaned
1 pc jalapeno, seeded, diced divided
1 pc medium onion, minced
4 cloves of garlic, minced
4 tbsp fresh cilantro, washed, chopped divided
1/2 cup whole wheat flour
2 pcs eggs, lightly beaten
1/2 cup fry breadcrumbs
1 tbsp black pepper
3 tbsp oil
1 pc medium avocado, pitted and diced
1/2 lime, juiced
hot salsa (optional)
Fresh corn is one of my favorite summer treats. I had been curious about making corn fritters for a while, but was put off by the deep frying. I decided to create this version, which highlights the sweetness and crunch of the corn while utilizing the amazing powers of my cast iron skillet. Seared and browned in the skillet and then baked in the over, these fritters are flavorful and filling, without being
greasy. Fresh avocado and cilantro compliment the fritters and add some coolness to the dish. Cook Time: 20 minutes 1. Preheat oven to 350 2. Cut kernels from fresh raw corn (do this in a bowl as they will go everywhere) 3. Mix corn kernels, onion, garlic, jalapeno, and black pepper in a mixing bowl 4. Mix in beaten egg and flour, mix thoroughly 5. Take 2 tbsp of corn mix and mould into fritter 6. Dust lightly with w.w. breadcrumbs 7. In cast iron skillet, heat 1 tbsp olive oil on medium heat 8. Cook corn fritters in skillet 3 minutes on each side 9. Between batches, wipe skillet with a paper towel and add 1 tbsp new olive oil 10. After cooking all fritters, transfer to oven and bake for 10 minutes. 11. Mix chopped avocado, 2 tbsp cilantro, 1/2 jalapeno and juice of 1/2 lime 12. Serve fritters hot topped with avocado mixture Yield: makes 8-10 frit Preparation Time: 10-15
greasy. Fresh avocado and cilantro compliment the fritters and add some coolness to the dish. Cook Time: 20 minutes 1. Preheat oven to 350 2. Cut kernels from fresh raw corn (do this in a bowl as they will go everywhere) 3. Mix corn kernels, onion, garlic, jalapeno, and black pepper in a mixing bowl 4. Mix in beaten egg and flour, mix thoroughly 5. Take 2 tbsp of corn mix and mould into fritter 6. Dust lightly with w.w. breadcrumbs 7. In cast iron skillet, heat 1 tbsp olive oil on medium heat 8. Cook corn fritters in skillet 3 minutes on each side 9. Between batches, wipe skillet with a paper towel and add 1 tbsp new olive oil 10. After cooking all fritters, transfer to oven and bake for 10 minutes. 11. Mix chopped avocado, 2 tbsp cilantro, 1/2 jalapeno and juice of 1/2 lime 12. Serve fritters hot topped with avocado mixture Yield: makes 8-10 frit Preparation Time: 10-15
native
1 can cream-style corn (17 ounces)
1/2 cup milk
1 pc egg
1 tablespoon butter, melted
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 tsp cumin
1/4 tsp chili powder
1/4 cup leeks chopped fine
1/8 teaspoon freshly ground black pepper
3 pcs egg whites, beaten until stiff but; not dry
Preheat the oven to 325 degrees. Spray a 2-1/2-quart casserole with nonstick cooking spray and set aside. In a large bowl, combine all of the ingredients except the egg whites and mix well. Fold in the beaten egg whites and pour into the prepared casserole. Bake in the preheated oven for 50 to 60 minutes, or until a knife inserted into the center comes out clean. Allow to rest for 5 minutes before serving. Yield: makes 6 serving
native
12 pcs Jonah crabs or hard-shell crabs or
3 lbs. fresh crabmeat
1 1/2 pcs lemons
2 lb Jerusalem artichokes or potatoes
5 c water
6 pcs lg ramps or shallots
6 tb butter
1 qt heavy cream
salt
ground cayenne pepper or
black pepp
fry bread
If using whole crabs, bring a large pot of water to a boil, add the crabs, four at a time, and cook, stirring occasionally, about 4 minutes. Transfer crabs to a bowl of ice water to cool quickly. Separate legs from bodies. Remove top shell and gills from bodies. Carefully remove crabmeat from legs and bodies and chop into small pieces. Squeeze 1/2 cup of juice from lemons. Cut Jerusalem artichokes or potatoes into approximately 1/2-inch dice. Put potatoes or artichokes, juice, and 5 cups of water into a large pot and bring to a boil. Cook, covered, until tender, about 15 minutes. Cut ramps/ shallots into thin slices and saute in butter over low heat until
tender, about 4 minutes. Add crabmeat to the large pot , bring to a boil, and cook for 3 minutes. Reduce to a simmer and cook for 5 minutes, skimming as needed. Add cream and ramps/shallots and return to a simmer. Season to taste. Chowder can be made a day ahead.
tender, about 4 minutes. Add crabmeat to the large pot , bring to a boil, and cook for 3 minutes. Reduce to a simmer and cook for 5 minutes, skimming as needed. Add cream and ramps/shallots and return to a simmer. Season to taste. Chowder can be made a day ahead.
SERVING:
Reheat chowder if made ahead. Put into bowls, top with cayenne pepper or black pepper, and serve with fry bread if desired. NOTES : Crabs in a creamy, lemony broth with Jerusalem artichokes. Yield: 12 servings Preparation Time: 1:30
Reheat chowder if made ahead. Put into bowls, top with cayenne pepper or black pepper, and serve with fry bread if desired. NOTES : Crabs in a creamy, lemony broth with Jerusalem artichokes. Yield: 12 servings Preparation Time: 1:30
native
4 slices bacon, chopped
1 can refried beans, 16 oz
2 t. canned chopped green chilies
4 pcs large eggs
1/2 cup shredded cheese
1/4 cup chopped green onions
1 pc medium tomato, chopped
1/4 cup chopped cilantro, or flat leaf parsley
fry bread
Brown bacon in large skillet. Drain on paper towel, leaving 1 T. bacon fat in pan. Cook beans and chiles in pan over medium heat. Stir often,
until simmering. Make 4 wells in beans with a spoon and crack an egg
into each. Cook, covered, just until eggs set, about 4 minutes. Top with cheese, green onions, tomato, cilantro, and reserved bacon. Serve with fry bread. Serves 4
until simmering. Make 4 wells in beans with a spoon and crack an egg
into each. Cook, covered, just until eggs set, about 4 minutes. Top with cheese, green onions, tomato, cilantro, and reserved bacon. Serve with fry bread. Serves 4
native
2 tablespoons vegetable oil
3/4 cup thinly-sliced green onions and tops
1/2 cup diced red bell pepper
1 pc egg, beaten
3 cups cold cooked wild rice
2 ounces diced cooked bacon - (1/2 cup)
2 tablespoons soy sauce
1/2 cup pine nuts, toasted
Heat oil in hot wok or large skillet over medium-high heat. Add green onions and bell pepper; stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated through, gently separating grains. Add bacon and soy sauce; cook and stir until mixture is well blended. Just
before serving, stir in pine nuts. Yield: 4 servings.
before serving, stir in pine nuts. Yield: 4 servings.
native
whiskey sauce
1/2 cup sugar
1/4 pound (1 stick) butter, softened
1 pc egg, beaten
2 tablespoons bourbon whiskey
bread pudding
1 tablespoon butter
2 cups milk
1 pc egg
1/2 cup plus 2 tablespoons sugar,
plus extra for spooning in the base; of the ramekins
1/8 teaspoon vanilla extract
2 tablespoons dried cranberries
2 tablespoons pecans chopped
6 ounces day-old fry bread, torn into bite-sized pieces
warm whiskey sauce
1 hour, 20 minutes plus soaking time for the bread Over a double boiler, whisk together the sugar and butter until melted. Add the egg and whiskey and continue to whisk until thickened. This makes about 1 cup
sauce.
1. Heat the oven to 350 degrees. 2. Melt the butter, whisk in the milk, egg, sugar and vanilla. Stir in the cranberries, pecans and bread. 3. Set aside until bread well-soaked, 30 to 45 minutes. 4. Butter 4 (6-ounce) ramekins and sprinkle the base of each with sugar. Fill the ramekins with the pudding. Bake in a hot water bath until set, about 45 minutes. 5. Invert and serve with the warm sauce poured over. Yield: servings: 4 ser
sauce.
1. Heat the oven to 350 degrees. 2. Melt the butter, whisk in the milk, egg, sugar and vanilla. Stir in the cranberries, pecans and bread. 3. Set aside until bread well-soaked, 30 to 45 minutes. 4. Butter 4 (6-ounce) ramekins and sprinkle the base of each with sugar. Fill the ramekins with the pudding. Bake in a hot water bath until set, about 45 minutes. 5. Invert and serve with the warm sauce poured over. Yield: servings: 4 ser
native
1 lb. lamb
4 pcs medium sized tomatoes,chopped
4 pcs onions
12 pcs poblano green chilies
4 flakes garlic
1 inch ginger
1 tsp cumin seeds
a small bunch of cilantro (coriander leaves)
salt to taste
cooking oil
Method : Cut the meat into small cubes. Slice the onions. Grind together the green chilies, garlic, ginger, cumin seeds and the cilantro. Heat some oil and fry the sliced onions till well browned. salt to taste. When the meat starts to become tender, add the chopped tomatoes and some water
native
1 lb dried lima beans
3 qt water
1 ea sprig parsley
2 ea onions, sliced
1/4 lb salt pork
3 ea tomatoes, cored
1 ea chili pequin, crushed
1 tb salt
Soak the beans in 1 1/2 quarts water for 3 1/2 hours; drain and rinse.
Place in large, heavy kettle, cover with 1 1/2 quarts water, add remaining ingredients and simmer, slowly, for 1 hour. Uncover and
simmer for 1 additional hour. Serve hot with fry bread. Notes: The Art of American Indian Cooking
Place in large, heavy kettle, cover with 1 1/2 quarts water, add remaining ingredients and simmer, slowly, for 1 hour. Uncover and
simmer for 1 additional hour. Serve hot with fry bread. Notes: The Art of American Indian Cooking
native
1 lb. gr. buffalo
1 pc onion
1/3 gr pepper
1 pc egg plus splash of milk, beaten
2/3 c. fry bread crumbs
sauce:
1/3 c. salsa
2/3 c. bbq sauce
1 T. Worcestershire
1 pc onion
1/3 gr pepper
1 pc egg plus splash of milk, beaten
2/3 c. fry bread crumbs
sauce:
1/3 c. salsa
2/3 c. bbq sauce
1 T. Worcestershire
MIX meat ingred. together well. Mix sauce ingredients. Add 1/2 sauce mixture to meat & mix w/ hands. Spray muffin tins WELL. Make
into balls & place in muffin tins. Top each ball w/ remaining sauce. Bake @ 450 for 20 min. Serve with wild rice and fry bread
into balls & place in muffin tins. Top each ball w/ remaining sauce. Bake @ 450 for 20 min. Serve with wild rice and fry bread
native
2 lb ground buffalo chuck
1 can tomato sauce (8-oz)
1/2 cup taco seasoning mix (plus 2 tbsp.)
1/3 cup chopped green pepper
1/3 cup finely chopped onion
1 1/2 pcs fry bread
1 pc lg egg -- slightly beaten
2 cups shredded velveta cheese
1/2 cup sour cream
Velveeta cheese slices
----GARNISHES----
avocado slices
cherry tomatoes
The ground buffalo tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice. S : ** Tear frybread into fresh bread crumbs.
native
3 slices bacon, diced
2 pkg. frozen corn, thawed (9 oz each)
1 pc onion, chopped
1 pc large potato, chopped
2 cups light stock or chicken broth
1 t. salt
1/4 t. pepper
2 cups milk or half and half cream
nutmeg
Sauté bacon in skillet until crisp. Add bacon to crock cooker, fat and all, with remaining ingredients except cream and nutmeg. Cover and cook on low heat for 6 to 8 hours. add milk or cream and cook 1 hour more. If thicken chowder is desired, stir in roux (2 T. flour which has been blended with 2 T. butter) when adding the milk. Cook until thickened. Serve sprinkled with a dash of nutmeg. Yield: serves 4-6.
native
1 basic pie dough recipe**
2 tbsp butter
1 lb sliced wild mushrooms
1 large clove garlic, minced
salt and pepper
1/2 cup cream
1/3 cup milk
1/3 cup sour cream
2 pcs eggs, lightly beaten
a dash of ground cardamom or nutmeg; (optional)
1 tbsp chopped fresh parsley
1 cup grated commodity cheese or
1 cup grated velvita
**rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust) 1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing it against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool. 2 In a large sauté pan melt butter on medium heat. Add mushrooms, stir to coat with the butter. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, a few minutes. Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat. 3 Beat together the eggs, sour cream, milk, and cream. Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg if using. Stir in the grated cheese and chopped parsley. 4 Spread the sautéed mushrooms along the bottom of the pre-baked pie crust. Pour the cheese and cream mixture over the top of the mushrooms. Bake for 30-35 minutes, until nicely browned on top and a knife inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before serving. Yield: serves 4-6.
native
6 4 oz. pieces venison round
salt and pepper to taste
1 cup white flour
2 pcs large eggs, beaten with
4 tbsp. water
2 cups fry bread crumbs
3/4 cup vegetable oil
topping
1 tbsp. butter
2 tsp. minced ramps or leeks
1 tbsp. fresh sasge
3/4 lb. smoked salmon crumbled
salt and pepper to taste
2 1/4 cups heavy cream
Make and egg wash from 2 eggs beaten with 4 tablespoons water. Pound out each piece of veal to half of its thickness. Sprinkle with salt and pepper. Dip first in flour, then the egg wash, and then in the bread crumbs; set aside. In a heavy skillet, heat the oil. Sauté the venison until golden brown. Drain on paper towels and keep warm. Topping Method: Melt the butter in a heavy skillet. Sauté the ramps and sage for about 2 minutes. Add the salmon, salt, and pepper and toss gently. Add the cream and simmer 2/3 minutes or until sauce thickens. Correct seasoning if necessary. Spoon over veal and serve. Yield: serves 6
native
1 tb brown sugar
1 tb ground black pepper
1 1/2 ts white pepper
1 1/2 ts celery salt
1/2 ts cayenne; (1/2 to 1)
1/2 ts dried thyme
1/4 ts dry mustard
2 pcs rabbits quartered*
1 tb canola/corn oil
1 tb creole mustard
* 21/2 lbs each
Combine the dry rub. Massage the meat with oil and mustard, and sprinkle with rub. Place the meat in covered, shallow glass dish (or other smoke proof dish) and refrigerate for 2-3 hours. Prepare the smoker getting the temperature to 220F or so. Remove rabbit from refrigerator and let sit for 30 minutes in the covered dish. Cut a yard-long section of cheesecloth and dampen with water. Uncover the dish and drape the cheesecloth (folded to several thicknesses) over the dish. Transfer the cheesecloth-covered dish to the smoker, and smoke for 1 1/4 hours. During that time, every time you add wood chips/chunks, wet down the cheesecloth again. The cheesecloth will brown but won't burn if kept moist. Then remove and discard cheesecloth. Continue cooking until the meat is cooked through but still juicy... another 15-20 minutes. Serve right away NOTE: No cheesecloth is needed in a water smoker or Cookshack oven. Yield: 5-6 folks.
native
1 c pinto beans dried
1 ts paprika
5 c water
1 pc nutmeg ground whole
2 tb lard
1 ts cumin
1 tb bacon drippings
2 ts oregano dried pref. mexican
1 pc onion
4 tb sesame seeds
1 pound pork sausage country-style
1 c almonds blanched skins removed
1 lb beef coarse grind
12 pcs red chiles whole dried or
4 cloves garlic
11/2 c chile caribe
1 ts anise
1 1/2 oz milk chocolate small pieces
1/2 ts coriander seeds 1 cn tomato paste(6; oz ea)
1/2 ts fennel seeds 2 tb vinegar
1/2 ts cloves ground 3 ts lemon juice
1 pc cinnamon stick ground
1 pc soft tortilla chopped
1 ts black pepper
Place the rinsed beans in a bowl add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat then lower heat and simmer partially covered for about 45 minutes until the beans are cooked but
still firm. Check occasionally and add water if necessary.Drain the beans reserving the cooking liquid. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook stirring occasionally until the meat is very well browned. Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil then lower the heat and cook uncovered for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.
still firm. Check occasionally and add water if necessary.Drain the beans reserving the cooking liquid. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook stirring occasionally until the meat is very well browned. Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil then lower the heat and cook uncovered for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.
native
1 pound bulk pork sausage
2 cans pepper style stewed tomatoes, undra; ined, 14.5 oz. each
2 cups cooked wild rice
1 can black beans, rinsed and drained, 15; oz
1 pc medium green sweet pepper, coarsely; chopped
1/2 cup shredded commodity cheese, 2 oz
Preheat oven to 350. In skillet, cook sausage until cooked through, breaking up sausage as it cooks; drain off fat.Stir undrained tomatoes,
cooked rice, beans and sweet pepper into sausage. Spoon into a 3 quart rectangular baking dish. Cover with foil. Bake for 40 to 45 minutes or until heated through. Remove from oven and sprinkle with cheese. Let stand for 5 minutes before serving. Serve on fry bread and top with sour cream in desired or salsa. Yield: makes 8 serving
cooked rice, beans and sweet pepper into sausage. Spoon into a 3 quart rectangular baking dish. Cover with foil. Bake for 40 to 45 minutes or until heated through. Remove from oven and sprinkle with cheese. Let stand for 5 minutes before serving. Serve on fry bread and top with sour cream in desired or salsa. Yield: makes 8 serving
native
1 cup cornmeal (preferably whole grain, medium grind)
1 cup unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons chopped fresh sage plus 12 whole fresh sage leaves
1 cup whole milk
1/2 cup honey
1 pc large egg
1/2 cup (1 stick) unsalted butter
This bread is turned out of the skillet to reveal a lovely array of whole
sage leaves. Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes. Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend. Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart. Add egg mixture to cornmeal mixture; stir until just combined (do not over mix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread. Notes: Bon Appétit | November 2007
sage leaves. Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes. Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend. Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart. Add egg mixture to cornmeal mixture; stir until just combined (do not over mix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread. Notes: Bon Appétit | November 2007
native
1 c. rock salt, pounded to fine texture
4 tsp. black ground pepper
1/2 tsp. cloves
5 cloves garlic
1 tsp. mace
1 tsp spice bush (allspice)
1 tsp cumin
1 tsp chili powder
1 tsp azafran
1 tsp. nutmeg
1 sprig of parsley
1 sprig of celery
(Also Called Pound Salt or Red Apache Salt)
Combine all ingredients. Store in a jar for future use. Hot red pepper is often used instead of black for fish seasoning. This seasoning is used for flavoring all types of meat, fish, chicken, turkey and duck . By removing the cumin and chili powder you eliminate the Southwestern Native component
Combine all ingredients. Store in a jar for future use. Hot red pepper is often used instead of black for fish seasoning. This seasoning is used for flavoring all types of meat, fish, chicken, turkey and duck . By removing the cumin and chili powder you eliminate the Southwestern Native component
native
2 pounds buffalo or lean beef
1 cup soft fry bread crumbs
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup skim or 1 percent milk
1 pc egg
1/2 teaspoon salt
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon black pepper
1/2 cup thick and chunky salsa sliced avocado for garnish
Heat oven to 350 degrees. In a large bowl, combine beef, crumbs, onion, bell pepper, corn, milk, egg, salt, chili powder, cumin and black pepper; mix thoroughly but lightly. Shape mixture into a 10-by-4-inch loaf. Place on rack coated with cooking spray in broiler pan. Bake 1 hour, 15 minutes to 1 hour, 20 minutes or until internal temperature is 160 degrees. Let stand 5 minutes; top with salsa and cut into slices and serve.
native
2 pcs slightly beaten eggs
2 cups shredded summer squash
1/3 cup fry bread crumbs
1/3 finely chopped onion
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 1/2 pounds ground buffalo
1 tablespoon packed light brown sugar
2 tablespoons ketchup
1/2 teaspoon yellow mustard
Heat oven to 350 degrees. In large bowl, mix eggs, squash, crumbs, onion, salt, oregano, pepper and buffalo until well-blended. Press mixture into an ungreased 9-inch deep-dish glass baking dish. Bake 45 minutes. Meanwhile, in a small bowl, mix together sugar, ketchup and mustard. Remove meatloaf from oven; pour off liquid (see Note). Spread topping over loaf. Return to oven; bake 10 to 15 minutes more or until internal temperature reads 160 degrees. Let stand 5 minutes before slicing. Note: The recipe produces lots of liquid because of the moisture in the squash; drain well. Yield: makes 8 slices
native
8 oz Monterrey jack cheese
8 oz Velveeta cheese
1 cn chopped green chili's*
1 cn evaporated milk
4 ea eggs
Spread Monterrey Jack Cheese on the bottom of a greased glass casserole Spread Green Chili over Monterrey Jack Cheese. Then spread Velveeta over the chili's. Beat eggs with the milk and pour over the cheese and chili. Bake at 350 F for 45 minutes. Cut into 2' squares and serve warm. * Fresh Poblano are great! I have used 2% milk rather that evaporated and I liked it, not near as rich. Yield: 4 servings
native
1 tablespoon all-purpose flour
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 pound boneless buffalo steak, cut into; 1-inch cubes
1 tablespoon vegetable oil
3/4 cup thinly sliced celery
1 pc medium onion, chopped
1/2 cup water
1/4 cup chili sauce
1 pc medium carrot, cut into 1/2-inch sl; ices
1 pc small green pepper, cut into 1 1/2; -inch strips
3/4 cup kidney beans, rinsed and drained
hot cooked wild rice
In a re-sealable plastic bag, combine the first five ingredients. Add the steak; shake to coat. In a skillet, cook steak in oil until browned on all sides; drain. Add the celery, onion, water and chili sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add carrot; cover and simmer for 15 minutes. Stir in green pepper and beans. Cover and simmer 10 minutes longer or until meat and vegetables are tender. Serve over rice or on fry bread if desired.
native
4 cups all purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 cups warm water
1 cup vegetable shortening
In a bowl whisk together the flour, the baking powder, and the salt, stir in the water, and knead the mixture on a floured surface until it forms a soft but not sticky dough. Let the dough stand, covered with a
kitchen towel, for 15 minutes. Pull off egg-size pieces of the dough and pat and stretch them into 1/4-inch thick rounds. Poke a hole with a finger through the center of each round so that the breads will fry evenly. In a large heavy skillet heat the shortening over moderately high heat until it is hot but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each side, or until they are golden, and transfer the breads as they are fried to paper towels to drain. Yield: 8 fry breads
kitchen towel, for 15 minutes. Pull off egg-size pieces of the dough and pat and stretch them into 1/4-inch thick rounds. Poke a hole with a finger through the center of each round so that the breads will fry evenly. In a large heavy skillet heat the shortening over moderately high heat until it is hot but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each side, or until they are golden, and transfer the breads as they are fried to paper towels to drain. Yield: 8 fry breads
native
4 pcs medium-sized golden (or red) beets
1 tablespoon white wine vinegar
2 tablespoons lime, lemon or orange-flavored olive oil
kosher salt and freshly ground black pepper to taste
1 1/2 pounds fresh nopales cactus paddles
2 or 3 tablespoons olive oil
1 pc small red onion, cut into slivers
For the best flavor, choose small- to medium-sized beets that are firm. Just before cooking, wash beets gently so as not to pierce the skin Place the beets in a small saucepan and cover with water. Bring to a boil and cook over medium heat until tender, about 45 to 60 minutes. Remove pan from the heat and let stand 15 minutes. Drain, peel and cut beets into thin wedges while still warm. Dress lightly with white wine vinegar and flavored oil; sprinkle with salt and pepper. Set aside. Preheat oven to 450°F. Place oven racks at the middle and highest positions. See Technique of Preparing Nopales . Toss the cactus strips with the oil, salt and pepper, and place them on two foil0lined baking sheets in even layers. With one tray on each rack, roast for 20 to 25 minutes, switching the trays halfway through, until the edges of the strips are crisp and the color is drab green. The strips will have shrunken slightly and will be dry.In a medium bowl, combine the nopales strips, beets and red onion. Drizzle with Marjoram Vinaigrette and let stand for 15 minutes to combine flavors. Serve at room temperature or chilled. Notes: Santa Fe School of Cooking: Flavors of the Southwest Yield: serves 6
native
11/3 cups canned or bottled nopalitos, rinsed; , drained, diced
3/4 cup diced peeled jicama
2 pcs small tomatoes, diced
1/3 cup diced onion
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 pc serrano chili or small jalapeño chili, minced
1clove garlic , minced
This unusual salsa calls for canned or bottled nopalitos, the stems of the prickly pear cactus. Available in the Mexican section of many markets Preparation Combine all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.)Notes: Bon Appétit | January 1994 Yield: 2 1/2 cups
native
2 lb chicken thighs (with skin and bone)
6 cups water
1 pc large white onion, quartered
2 teaspoons salt
2 cloves garlic (not peeled)
1 (14-oz) can whole tomatoes in juice
4 teaspoons chopped canned chipotle chilies in adobo*
1 teaspoon dried oregano (preferably Mexican)
1 (1 1/2-oz) link dried Spanish chorizo,; finely chopped
1 tablespoon vegetable oil
1 lb boiling potatoes
2 oz crumbled queso fresco*, ricotta salata, or farmer cheese (1/
accompaniments: avocado slices; warm fry bread
total time: 1 hour Preparation Bring chicken, water, 2 onion quarters, and 1 teaspoon salt to a boil, covered, in a 4- to 5-quart pot over moderately high heat. Boil 10 minutes, then remove from heat and let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin and bones. While chicken is cooking, heat a dry well-seasoned small cast-iron skillet over moderate heat until hot, then brown garlic and remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic and transfer with onion to a blender. Add tomatoes with juice, chilies, and oregano, then purée until smooth. Cook chorizo in oil in a 12-inch heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add purée (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes. Peel potatoes and cut into 3/4-inch pieces, then add to reserved broth with remaining teaspoon salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes. Add potatoes and onions to chorizo mixture along with 2 cups broth (save remainder for another use). Stir in chicken and simmer 10 minutes. Serve sprinkled with cheese. *Available at Latino markets and some specialty foods shops. Preparation Time: 40 mi
native
9 cups flour
2 packages dry yeast
1/2 cup warm water
2 teaspoons salt
4 tablespoons melted lard or cooking oil
2 cups water
1 Soften yeast in warm water. Mix melted lard or oil, salt and yeast in large bowl. Alternately add flour and water, a little at a time,beating thoroughly after each addition, kneading in last of flour until dough is very smooth. Shape in ball and let rise, covered with damp cloth in large greased bowl until doubled in bulk. 2 Punch down, and knead on floured board for at least five minutes. Shape into four balls, put in greased baking pans, cover with cloth and let rise for 20-30 minutes in warm place. 3. Bake in 400 oven for 50 minutes or until tops are browned and loaves sound hollow when tapped. Notes: Pueblo Indian Cookbook/1978
native
2 pounds of carrots
1/2 cup of butter or margarine
1 tablespoon of dark brown sugar
1/2 cup of orange juice salt to taste
1 Wash and grate the carrots. 2 Melt the butter in a large skillet and add the carrots and sugar. 3 Cover and cook over medium heat for 10 minutes. 4 Add the orange juice and cook for an additional 5 minutes, or until the carrots are cooked but crunchy. 5 Season with salt.
Pueblo Chile Balls
native
1 cup chopped green new mexican chile,
roasted, peeled, stems and seeds re; moved
1 pound lean ground pork
1/4 cup chopped onion
1/2 cup raisins
1/2 cup granulated sugar
2 pcs eggs, separated
3 tablespoons flour
2 teaspoons salt
vegetable oil
1 Brown pork; add onions, then sauté until onions are soft. Pour off fat as it accumulates. Stir in chili, raisins and sugar. Beat egg whites until peaks form. 2 Combine flour and egg yolks and mix thoroughly. Fold egg-yolk mixture into whites until combined to form a batter. Roll about 1 teaspoon of the meat mixture in the flour and shape into a 1-inch ball. When all the meat mixture has been shaped into balls, dip the chili balls into the batter and deep fry at 350 degrees F. until golden. Drain on paper towels.
native
2 pounds of lamb cut in 1-in cubes
2 cups of chopped onion
2 cups of water
1/2 cup of barbecue sauce
1 teaspoon of salt two
1 can of garbanzo beans, undrained 16 ounce
4 pcs green peppers, chopped
oil
1 Brown meat in oil; drain. 2 Add onion, water, barbecue sauce and salt. 3 Cover; simmer 1 hour. 4 Stir in the beans and green peppers; cook 15 minutes or until meat is tender.
native
1 tablespoon olive oil
1 pc large onion, chopped
2 cloves garlic, minced
1 pc medium green or red bell pepper, diced
1 1/2 cup fresh or thawed frozen corn kernels
2 1/4 cup canned or cooked pinto beans
2 cups chopped ripe tomatoes, -or-
1 can (14- to 16-ounce diced tomatoes, drained
2 teaspoons chili powder, or to taste
1 teaspoon dried oregano
1/2 teaspoon ground cumin
salt to taste (not me, said the fis; h)
1 1/4 cup cornmeal
1/2 teaspoon salt (well, maybe 1/4 tsp)
1 cup grated Monterey jack cheese
in large skillet. Add onion and sauté until translucent. Add garlic and bell pepper and continue to sauté until onion is golden brown. Add corn, pintos, tomatoes, and seasonings. Stir well and simmer 10 to 15
minutes. Season to taste with salt (not me, said the fish). Remove from heat. Bring 5 cups water to rolling boil in heavy saucepan. Slowly pour cornmeal into water in thin, steady stream, stirring continuously to avoid lumping. Add salt (whatever) and cook over very low heat, covered, 20 minutes, stirring occasionally. Preheat oven to 375. Oil shallow, 2 quart baking dish and line bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until cornmeal is golden brown and crusty. Let stand 10 minutes, then serve. My only problem is that the first time I serve this from the oven, the bottom is very moist -well, wet. However, on warm-up, this seems to resolve itself. And guess what, it's good even when more moist than one had hoped for. Yield: 6 –8
minutes. Season to taste with salt (not me, said the fish). Remove from heat. Bring 5 cups water to rolling boil in heavy saucepan. Slowly pour cornmeal into water in thin, steady stream, stirring continuously to avoid lumping. Add salt (whatever) and cook over very low heat, covered, 20 minutes, stirring occasionally. Preheat oven to 375. Oil shallow, 2 quart baking dish and line bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until cornmeal is golden brown and crusty. Let stand 10 minutes, then serve. My only problem is that the first time I serve this from the oven, the bottom is very moist -well, wet. However, on warm-up, this seems to resolve itself. And guess what, it's good even when more moist than one had hoped for. Yield: 6 –8
native
1cake yeast
3-4 cups flour
1/4 cup warm water
3/4 cup milk
2 tablespoons lard (or other solid shortening)
1tablespoon sugar
1/2 teaspoon salt
dried peaches, apricots, apples
small amount honey
1 Soak dried fruit overnight, boil until tender, chop fine and sweeten with honey. Dissolve yeast thoroughly in warm water. Mix fat, salt, sugar and milk and heat slowly until shortening is melted. Cool to lukewarm and add yeast slowly. Stir in flour to make a medium dough. Cover and let rise until double in bulk. Shape into balls about three inches diameter and roll into 1/4 circles. 2 Put spoonful of filling on one half, fold over and press top edges firmly. Grease tops of rolls, put in large, shallow greased pan, cover with cloth and let rise again to double size. Bake in hot, 400 oven until browned and crusty. Notes: Pueblo Indian Cookbook/1978
native
1 cup chicken broth
1/2 cup canned diced tomatoes
1 tbs. cider vinegar
1 tbs. olive oil
4 cloves garlic, minced
1 fresh jalapeño, seeded and minced
1 cup canned hominy, drained and rinsed
degreased juices from a roasting pa; n if available or
2 tble butter
3 tbs. chopped fresh cilantro
sea salt and
freshly ground black pepper
This zesty pan sauce brings native southwestern flavor to any piece of
meat. Hominy is a staple Native American commodity Combine the broth, tomatoes, and vinegar;set aside. Heat the oil in a 10-inch skillet or sauté pan over medium-high heat. Add the garlic and jalapeño; sauté until fragrant and golden,less than 1 minute. Add the hominy and sauté until the moisture has evaporated, 1 minute. Add the broth mixture and degreased pan juices if available or 2 tble butter; simmer until reduced to about 2 cups, 7 to 10 minutes. Stir in the cilantro and season with salt and pepper. Pour into a serving vessel and serve alongside the carved meat. Yield: about 2 cups.
meat. Hominy is a staple Native American commodity Combine the broth, tomatoes, and vinegar;set aside. Heat the oil in a 10-inch skillet or sauté pan over medium-high heat. Add the garlic and jalapeño; sauté until fragrant and golden,less than 1 minute. Add the hominy and sauté until the moisture has evaporated, 1 minute. Add the broth mixture and degreased pan juices if available or 2 tble butter; simmer until reduced to about 2 cups, 7 to 10 minutes. Stir in the cilantro and season with salt and pepper. Pour into a serving vessel and serve alongside the carved meat. Yield: about 2 cups.
native
1 tablespoon oil
1 pound boneless chuck roast, cubed
1 pc onion, diced
1/4 cup new Mexico or Anaheim red chili powder
8 cups water
8 medium russet potatoes, peeled, if desired; ,and cubed
1 teaspoon salt
1/4 teaspoon dried oregano
This is another fabulous Native American recipe. This red chili stew is
simple and easy to make, but it packs a delicious unique flavor punch.
Every Pueblo (Pueblo is a term used to describe modern and ancient communities of Native Americans in the Southwestern United States of America) has a version of red chili stew that is served on their Feast Day, which is the day of the Patron Saint given to them by the Spanish. Red chili stew recipes vary slightly from Pueblo to Pueblo. This is another recipe I got from Foods of the Southwest Indian Nations by Lois Ellen Frank. The recipe calls for Anaheim red chili powder which is hard to find here in Maryland. I bought mine online for a great price from The Spice Barn. I hope you like this as much as I do. In a skillet over medium to high heat, add the oil and brown the beef for 2 minutes on each side; then decrease the heat to medium and add the onion and red chili powder, stirring constantly. Cook for 3 minutes, until the onion is translucent. Remove from the heat and set aside. / In a sauce pot, bring 6 cups of water to a boil with the meat and dried red chili mixture. Decrease the heat and simmer, until the meat is tender, 1 1/2 to 2 hours. Add the potatoes, salt, oregano, and the remaining 2 cups of water and continue to simmer for another 15 minutes, until the potatoes are soft. / If the stew seems too thick, add a little more water. If it is too thin, simmer a little longer until it reduces and the stew is thicker. Serve hot. Yield: serves 6 to 8
simple and easy to make, but it packs a delicious unique flavor punch.
Every Pueblo (Pueblo is a term used to describe modern and ancient communities of Native Americans in the Southwestern United States of America) has a version of red chili stew that is served on their Feast Day, which is the day of the Patron Saint given to them by the Spanish. Red chili stew recipes vary slightly from Pueblo to Pueblo. This is another recipe I got from Foods of the Southwest Indian Nations by Lois Ellen Frank. The recipe calls for Anaheim red chili powder which is hard to find here in Maryland. I bought mine online for a great price from The Spice Barn. I hope you like this as much as I do. In a skillet over medium to high heat, add the oil and brown the beef for 2 minutes on each side; then decrease the heat to medium and add the onion and red chili powder, stirring constantly. Cook for 3 minutes, until the onion is translucent. Remove from the heat and set aside. / In a sauce pot, bring 6 cups of water to a boil with the meat and dried red chili mixture. Decrease the heat and simmer, until the meat is tender, 1 1/2 to 2 hours. Add the potatoes, salt, oregano, and the remaining 2 cups of water and continue to simmer for another 15 minutes, until the potatoes are soft. / If the stew seems too thick, add a little more water. If it is too thin, simmer a little longer until it reduces and the stew is thicker. Serve hot. Yield: serves 6 to 8
native
36 pcs medium dried red new Mexico or Anaheim chills
(about 6 cups), rinsed, stemmed, an; d seeded
1 tablespoon olive oil
2 tablespoons chopped fresh garlic
1 teaspoon salt
2 3 cups chicken stock or rabbit stock
1 Place the chills in a pot filled with water. Cover, bring to a boil over medium-high heat, then decrease the heat and simmer for 20 to 30 minutes, until the chills are soft and pliable. Drain the cooked chills and set aside. 2 In a small saucepan, heat the oil over medium heat and sauté the garlic for about 2 minutes, until golden brown. Do not burn the garlic as this affects the taste of the sauce. 3 Place the cooked chills and the sautéed garlic and the salt into a blender or food processor. Blend to a thick puree. Add the stock in small amounts and continue to blend until the desired consistency is reached. Blend for another minute. Press the sauce through a fine sieve and serve. This sauce can be made ahead of time and will last for about a week in a sealed container in the refrigerator.
native
1 cup yellow corn meal
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 pc egg
1 tablespoon bacon drippings
1/2 cup buttermilk
4 slices crumbled bacon (optional)
1 Mix dry ingredients in bowl. Beat egg and buttermilk together and stir well into cornmeal mix. Heat bacon drippings in iron skillet and pour in batter. Cover and 'bake' over low heat 10 minutes. Invert on cover, slide back into skillet and 'bake' ten more minutes or until center is done. Serve in wedges-hot. Notes: Pueblo Indian Cookbook/1978
native
11/2 cups white flour
11/2 cups whole wheat flour
2 tablespoons sugar
1 teaspoon baking powder
1 cup warm water
1/4 cup shortening
1 Sift dry ingredients together, work in shortening thoroughly. Add water slowly until dough is formed. Cover and let rest for 15 minutes. Dived into 10 balls and roll or pat out into thin rounds. Bake on hot griddle until done on both sides. Notes: Pueblo Indian Cookbook/1978
Pueblo Tortilla Bread
native
23/4 cups all-purpose flour
1 package dry yeast
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
2 cups white cornmeal (masa harina)
1 Mix flour and yeast. Mix water, sugar and salt and add to flour. Stir well, then beat vigorously for 3 minutes. 2 Stir in cornmeal and enough flour to make a stiff dough. Knead 3 to 5 minutes. Form into a ball, let rise in covered greased bowl for one hour. Punch down, let rest 10 minutes. Shape into two round loaves, and put into two greased round pans or casseroles and let rise 30-45 minutes. Bake at 375 degrees for 30 minutes, remove from pans and cool on rack. Notes: Pueblo Indian Cookbook/1978
native
13/4 cups cooked pumpkin
11/2 cups light brown sugar (packed)
1/2 cup butter or other shortening, melted
3 pcs eggs, lightly beaten
3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon each, nutmeg and salt
1 cup roasted,shelled pinion nuts
1 Sift flour, baking powder and spices, stir in nuts. Mix together other ingredients, and add flour mixture, blending thoroughly. Pour batter into two oiled loaf pans and bake at 350 for about one hour or until tests done. Cool on rack. Notes: Pueblo Indian Cookbook/1978
native
1 cup quinoa (6 oz), picked over
6 cups water
3 pcs large eggs
1 cup whole milk
1 teaspoon vanilla
3/4 cup plus 1 tablespoon sugar
1/8 teaspoon salt
1 tablespoon fresh bread crumbs
1/4 cup pecans coarsely ground; walnuts, or a mixture
1/4 cup dried cranberries
1/8 teaspoon cinnamon
accompaniment: honey or miel de chancaca* (brown sugar syrup)
Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well. Bring quinoa and 6 cups water to a boil in a large saucepan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve. Preheat oven to 350°F. Whisk together eggs, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Stir in quinoa, bread crumbs, nuts, and currants and pour into a buttered 9-inch square metal baking pan. Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature.* Available at Latino markets.
native
1 tablespoon vegetable oil
2 cups chopped white onions
1 cup chopped red bell pepper
1 cup quinoa,* rinsed, drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
11/2 cups water
1 15 ounce can black beans, rinsed, drained
1/2 cup chopped fresh cilantro, divided
crumbled cotija cheese or feta cheese (optional)
total time: 40 minutes Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired. Notes: Bon Appétit | September 2008 Yield: 4 to 6 servings Preparation Time: 25 mi
native
1 cup quinoa
1/2 pc small white onion, finely chopped
1 pc celery rib, cut into 1/4-inch dice
1 pc carrot, cut into 1/4-inch dice
1 pc small fennel bulb*, trimmed, cored,; cut in 1/4-in dice
1 tablespoon unsalted butter
1 1/2 cups water
total time: 35 minutes * (sometimes called anise)
Preparation
Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve. Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes. Notes: Gourmet | August 2000 Yield: makes 8 serving Preparation Time: 20 mi
Preparation
Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve. Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes. Notes: Gourmet | August 2000 Yield: makes 8 serving Preparation Time: 20 mi
native
1 lb summer squash
11/4 tsp. sea salt; more to taste
1/4 cup extra-virgin olive oil
11/2 cups potato, peeled and diced
freshly ground black pepper
1/4 cup poblano pepper, finely diced
2 cloves garlic, minced
1/2 tsp. chili powder
3 tbs. chopped fresh cilantro
Wash the squash well to remove any grit and dry them with paper towels. Cube the squash Sprinkle with 1/2 tsp. sea salt and set aside for 10 minutes. Heat a large skillet (preferably 12 inches wide and cast iron) over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil, add the squash, and sauté, stirring occasionally, until the squash browns and softens enough that you can cut through it with the side of a fork, about 4 minutes. Transfer to a large plate. Carefully dry the hot skillet with a paper towel. Add the remaining 2 Tbs. olive oil and the potato; season with 3/4 teaspoon salt and a few generous grinds of black pepper. Sauté, stirring occasionally, until the potatoes brown and cook through, about 7 minutes. Add the poblano pepper, garlic, and chili powder and sauté for 1 minute. Stir in the squash and cilantro and taste for salt and pepper. Serve immediately.
native
3 pcs medium poblano chilies* (about 9 ou; nces total)
1/4 cup (1/2 stick) butter
11/2 tablespoons cumin seeds
1 pc medium-size red onion, chopped
2 16 ounce bags frozen mixed white and yellow; corn kernels
2 teaspoons dried oregano
1 teaspoon (or more) chopped canned chipotle chilies**
1 large bunch radishes, trimmed, sliced into rounds
3/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons grated lime peel
lime wedges (optional)
Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chilies. (Can be prepared 1 day ahead. Cover; chill.) Melt butter in large nonstick skillet over medium-high heat. Add cumin seeds and stir until fragrant, about 1 minute. Add onion and sauté until almost tender, about 6 minutes. Add corn, oregano, 1 teaspoon chipotle chilies, and poblano chilies and sauté until corn is heated through, about 5 minutes. Stir in radishes, 1/2 cup cilantro, lime juice, and lime peel. Sauté until radishes are slightly softened but still retain their color, about 2 minutes. Add more chipotle chilies by 1/2 teaspoonfuls, depending on spiciness desired. Season generously with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup cilantro. Garnish with lime wedges, if desired, and serve. * Fresh green chilies, often called pasillas; sold at Latin American markets and some supermarkets. ** Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets. Notes: Bon Appétit | November 2002
native
2 cups black beans (dry)
1 pc medium yellow onion
1/4 cup extra virgin olive oil
1 pc raw clove garlic
1 cup water
2 tsp table salt
1/2 tsp spices, crushed red peppers
1 tsp chili powder
Delightfully simple and delicious vegetarian recipe! Original Native American recipe Rinse and cull beans. Soak in water overnight. Boil beans until tender (about an hour if soaked overnight). Sauté onion in oil in a large heavy saucepan until onion is slightly wilted. Add garlic and 2 cups beans with liquid. Mash beans with a fork. Add remaining beans with liquid. Add water, salt, chili powder and crushed red pepper. Simmer covered for 40 minutes, stirring occasionally. Optional: garnish with a dollop of plain Greek yogurt, shredded cheddar cheese, and diced green onions. (Garnish is NOT included in nutrition information for this recipe). Notes: Southwest Indian Cookbook' by Marcia Keegan. Yield: serves: 6 Preparation Time: 30 mi
native
3 lb. boneless beef chuck
sea salt
freshly ground black pepper
3 tbs. olive or vegetable oil; more as needed
2 pcs large or 3 medium onions, diced
1 tbs garlic, minced
1/4 cup chili powder
2 tsp. ground cumin
1 tsp. dried oregano
3 tbs. all-purpose flour
1 . can diced tomatoes 14-1/2-oz
1 cup dry white wine
2 cups coarsely chopped yellow squash (cut; into bite-size chunks) 2 cups coarsely chopped red and green bell; pepper (core, seed, and cut into bite-size; pieces) 1 cup canned pinto beans, drained and rinsed 2-3 tbs. coarsely chopped fresh cilantro, for garnish cross between beef chili and beef stew, this dish would be at home served with either warm cornbread, fry bread or mashed or roasted potatoes. Adjust a rack to the lower middle (but not the bottom) of the oven and heat the oven to 450°F. Pat the beef dry with paper towels, trim away any thick pieces of fat, and cut into 1-inch cubes. Season generously with salt and pepper. Heat 2 Tbs. of the oil over medium-high heat in a heavy-based Dutch oven that’s 9 to 10 inches in diameter. As soon as the oil is very hot, add a quarter of the beef cubes, taking care not to crowd the pan. Sear the beef until two sides form an impressive dark-brown crust, 8 to 10 minutes. Transfer the beef to a bowl and continue to sear the remaining beef in batches, adding more oil to the pan if needed. It’s fine for the pan bottom to darken, but if it smells like it’s burning, lower the heat just a little. Set all the seared beef aside in a bowl. Reduce the heat to medium and add the onions and garlic to the empty pot, adding another 1 Tbs. oil if the pan is dry. Cook, stirring frequently, until soft, about 5 minutes. Add the chili powder, cumin, and oregano, and continue to cook, stirring, until fragrant, 30 seconds to a minute. Season with salt and pepper. Stir in the flour and then the tomatoes with their juices, the white wine, and 1 cup water. Return the beef and any accumulated juices back into the pot. Lay a large sheet of heavy-duty foil over the pot and, using a potholder or a thick towel, press it down in the center so that it almost touches the stew. Crimp the foil around the pot’s rim for a tight seal. Cover snugly with the pot’s lid. Turn the burner to medium high until you hear the juices bubble. Put the pot in the oven and cook for 1 hour and 15 minutes. Check the stew: If the meat is fork- tender, it’s done; if not, cook for another 15 minutes, adding a little more water to the pan if it looks dry. Meanwhile, heat a large sauté pan over medium- high heat. Add enough oil to cover the bottom of the pan and sauté the squash and red and green bell pepper until just tender and lightly browned. Remove from the heat and set aside. Remove the pot from the oven, carefully remove the foil, and stir in the cooked vegetables and the pinto beans. Remembering that the pot and lid are hot, cover again with the foil and the lid. Let stand so that the meat rests and the vegetables marry, about 15 minutes. When ready to serve, the stew juices might need thinning to achieve a
thin gravy texture. If so, stir in water—1/4 cup at a time—as needed. Season with salt and pepper to taste. Gently reheat, if necessary, and
serve garnished with the cilantro. Notes: Pamela Anderson Yield: serves 6 to 8
sea salt
freshly ground black pepper
3 tbs. olive or vegetable oil; more as needed
2 pcs large or 3 medium onions, diced
1 tbs garlic, minced
1/4 cup chili powder
2 tsp. ground cumin
1 tsp. dried oregano
3 tbs. all-purpose flour
1 . can diced tomatoes 14-1/2-oz
1 cup dry white wine
2 cups coarsely chopped yellow squash (cut; into bite-size chunks) 2 cups coarsely chopped red and green bell; pepper (core, seed, and cut into bite-size; pieces) 1 cup canned pinto beans, drained and rinsed 2-3 tbs. coarsely chopped fresh cilantro, for garnish cross between beef chili and beef stew, this dish would be at home served with either warm cornbread, fry bread or mashed or roasted potatoes. Adjust a rack to the lower middle (but not the bottom) of the oven and heat the oven to 450°F. Pat the beef dry with paper towels, trim away any thick pieces of fat, and cut into 1-inch cubes. Season generously with salt and pepper. Heat 2 Tbs. of the oil over medium-high heat in a heavy-based Dutch oven that’s 9 to 10 inches in diameter. As soon as the oil is very hot, add a quarter of the beef cubes, taking care not to crowd the pan. Sear the beef until two sides form an impressive dark-brown crust, 8 to 10 minutes. Transfer the beef to a bowl and continue to sear the remaining beef in batches, adding more oil to the pan if needed. It’s fine for the pan bottom to darken, but if it smells like it’s burning, lower the heat just a little. Set all the seared beef aside in a bowl. Reduce the heat to medium and add the onions and garlic to the empty pot, adding another 1 Tbs. oil if the pan is dry. Cook, stirring frequently, until soft, about 5 minutes. Add the chili powder, cumin, and oregano, and continue to cook, stirring, until fragrant, 30 seconds to a minute. Season with salt and pepper. Stir in the flour and then the tomatoes with their juices, the white wine, and 1 cup water. Return the beef and any accumulated juices back into the pot. Lay a large sheet of heavy-duty foil over the pot and, using a potholder or a thick towel, press it down in the center so that it almost touches the stew. Crimp the foil around the pot’s rim for a tight seal. Cover snugly with the pot’s lid. Turn the burner to medium high until you hear the juices bubble. Put the pot in the oven and cook for 1 hour and 15 minutes. Check the stew: If the meat is fork- tender, it’s done; if not, cook for another 15 minutes, adding a little more water to the pan if it looks dry. Meanwhile, heat a large sauté pan over medium- high heat. Add enough oil to cover the bottom of the pan and sauté the squash and red and green bell pepper until just tender and lightly browned. Remove from the heat and set aside. Remove the pot from the oven, carefully remove the foil, and stir in the cooked vegetables and the pinto beans. Remembering that the pot and lid are hot, cover again with the foil and the lid. Let stand so that the meat rests and the vegetables marry, about 15 minutes. When ready to serve, the stew juices might need thinning to achieve a
thin gravy texture. If so, stir in water—1/4 cup at a time—as needed. Season with salt and pepper to taste. Gently reheat, if necessary, and
serve garnished with the cilantro. Notes: Pamela Anderson Yield: serves 6 to 8
native
1 can 15 oz black beans, rinsed, drained; well
1 can 15 oz golden hominy, rinsed, drained well
1 pc avocado, peeled, pitted, diced
1 cup diced yellow bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons minced seeded jalapeno chili
1/2 cup (or more) salsa verde
For an attractive presentation, mound the salad on shredded lettuce and garnish with tortilla chips. Warm corn muffins and thickly sliced..Combine first 7 ingredients in large bowl. Add 1/2 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper. Notes: Bon Appétit | August 2000 Yield: makes 2 serving
native
1 tablespoon vegetable oil
2 pc med red bell peppers, cored, seeded; , deribbed chopped
3 cups fresh corn kernels,
2 pcs jarred jalapeño peppers, seeded and; minced
1/2 cup chopped cilantro or fresh parsley
2 teaspoons kosher salt
freshly ground black pepper to tast; e
Preparation Heat the oil in a medium saucepan over medium heat. Add the red peppers and cook for 2 minutes, stirring occasionally. Stir in the corn and the remaining ingredients. Cook until heated through, about 1 1/2 minutes Notes: Epicurious | 2005 Yield: 4 servings as a
native
1 can (15 1/4 ounces whole kernel corn, drained
1 cup all-purpose flour
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pc egg
2 pcs egg whites
3/4 cup fat-free milk
1/4 cup canola oil
1 cup shredded reduced-fat cheddar cheese; (4 ounces)
1 can chopped green chilies (4 ounces)
Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn. Pour into a 9-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
native
4 cups buttermilk
2 large vidalia onions cut in 1/4-in-thick; rounds, separated into ri
vegetable oil (for deep frying)
3 cups all purpose flour
3 tablespoons ground cumin
3 tablespoon chili powder
1 tablespoon salt
1 tablespoon cayenne pepper
Place buttermilk in large bowl. Add onion rings and toss to coat. Let stand at room temperature 20 minutes or up to 1 hour, turning onions occasionally. Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat to 350°F.Mix flour, cumin, chili powder, salt and cayenne in large bowl. Remove 1 handful of onion rings from buttermilk; add to flour mixture and toss to coat. Add onion rings to oil; cook until crisp and golden brown, about 2 minutes. Using tongs, transfer to paper towels and drain. Repeat with
remaining onion rings in batches. Mound in bowl and serve. Notes: Bon Appétit | June 1996 Yield: serves 4
remaining onion rings in batches. Mound in bowl and serve. Notes: Bon Appétit | June 1996 Yield: serves 4
native
1 pound large peeled cooked shrimp
1 cup diced jicama
1/2 cup mild salsa
1 tbs olive oil
1/3 cup chopped cilantro
1/4 tsp cumin
1 avocado, sliced
serve with: hot fry bread
Put first 6 ingredients in a bowl, toss to mix. Add avocado, toss to mix. Roll up in warm fry bread, if desired. Yield: 4 servings
native
2 tbsp. cooking oil
2 lbs. venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tbsp. worcestershire sauce
1 bay leaf
1 tsp. dried oregano
1 tbsp. salt
1 tsp. pepper
3 cups water
7 pcs potatoes, peeled and quartered
1 lb. carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Heat oil in Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper. Simmer, covered, 1-1/2 to 2 hours until meat is tender. Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes.
Mix flour and water; stir into stew. Cook and stir until thickened and
bubbly. Remove bay leaf.
Mix flour and water; stir into stew. Cook and stir until thickened and
bubbly. Remove bay leaf.
native
3 ounces blue cheese
2 tablespoons heavy cream
1/4 cup pecans chopped
2 tablespoons coarsely chopped red bell pepper
1/4 cup flour for rolling dough
1 pc 15oz package ready-made pie crust; containing 2 pie crusts
2 tablespoons pecans halved
oil for frying
Blend blue cheese, cream, 1/4 cup chopped pecans and red bell pepper in a food processor.Sprinkle countertop with flour and unroll the two pie crusts. Cut 8 (2x3-inch) rectangles out of each crust. Place 1 tablespoon filling each on 8 rectangles. Cover them with the remaining 8 rectangles. Pinch small points in the corners, middle and ends to seal the edges. The packet will have 8 small points. Press the remaining 2 tablespoons pecans onto the top of the fritters. Heat oil to 350 degrees F and fry the fritters one at a time for about 1 minute or until they are golden. Drain on a plate lined with paper towels.
Wild Sage Bread
native
1 package dry yeast
1 cup native or cottage cheese
1 pc egg
1 tablespoon melted lard or other shortening
1 tablespoon sugar
2 teaspoons crushed dried wild sage
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup lukewarm water
2-1/2 cups flour
1 Mix all dry ingredients together thoroughly. Dissolve yeast in lukewarm water. Beat together egg and cheese until smooth, add melted shortening and yeast. 2 Combine all ingredients in a large bowl adding flour mixture slowly and beating vigorously after each addition until stiff dough is formed. Cover dough with cloth and let rise in a warm place for an hour or until double in bulk. Punch dough down, knead for one minute and put into buttered pan or casserole. Cover and let rise for 40 minutes. Bake at 350 for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pinions or coarse salt. Notes: Pueblo Indian Cookbook/1978
native
6 pound boneless pork shoulder (not lean),; cut into 3-inch chunks
21/2 teaspoons salt
1/2 cup fresh Seville (bitter) orange juice
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon whole allspice
3 tablespoons annatto (achiote) seeds
6 cloves garlic
1 teaspoon dried oregano (preferably Mexican),; crumbled
1 pc large white onion, halved lengthwise, then cut crosswise in
3 pcs fresh or thawed frozen banana leaves
total time: 9 hours
A popular dish in the Yucatan where it is traditionally cooked in a pit,
cochinita pibil may be the most tender, flavorful pork...Special equipment : an electric coffee/spice grinder; a 15- by 1O-inch roasting pan (2 inches deep) Accompaniments: habanero salsa ; warm tortillas or rice print a shopping list for this recipe PreparationPut pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice. Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl. Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste. Toss pork with paste to coat well. Add onion and toss to combine. Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides. Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours. Put oven rack in middle position, then put pan with pork in oven and heat to 400°F (to take chill off pork gently).Once oven has reached 400°F, bake until pork is very tender, 2 1/4 to 2 3/4 hours. Discard foil and open banana leaves, then serve pork with salsa and tortillas. Cooks' notes: ·In place of the Seville (bitter) orange juice, you can use 1/4 cup fresh regular orange juice plus 1/4 cup fresh lime juice, stirred together. ·Pork in banana leaves (not baked) can be chilled up to 1 day.Notes: Gourmet | May 2007 Yield: makes 8 to 10 s Preparation Time: 30 mi
A popular dish in the Yucatan where it is traditionally cooked in a pit,
cochinita pibil may be the most tender, flavorful pork...Special equipment : an electric coffee/spice grinder; a 15- by 1O-inch roasting pan (2 inches deep) Accompaniments: habanero salsa ; warm tortillas or rice print a shopping list for this recipe PreparationPut pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice. Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl. Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste. Toss pork with paste to coat well. Add onion and toss to combine. Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides. Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours. Put oven rack in middle position, then put pan with pork in oven and heat to 400°F (to take chill off pork gently).Once oven has reached 400°F, bake until pork is very tender, 2 1/4 to 2 3/4 hours. Discard foil and open banana leaves, then serve pork with salsa and tortillas. Cooks' notes: ·In place of the Seville (bitter) orange juice, you can use 1/4 cup fresh regular orange juice plus 1/4 cup fresh lime juice, stirred together. ·Pork in banana leaves (not baked) can be chilled up to 1 day.Notes: Gourmet | May 2007 Yield: makes 8 to 10 s Preparation Time: 30 mi
native
1 tablespoon olive oil
18 pcs edible mushrooms or
huitlacoche kernels, cleaned and chopped
30 pcs yucca blossoms (nasturtiums work we; ll)
6 cups mache or Boston lettuce, stemmed
goat cheese dressing:
1/4 cup soft white goat cheese
1/4 cup olive oil
1/4 teaspoon white pepper
1/2 teaspoon salt
2 tablespoons herb-flavored vinegar
1 teaspoon chopped fresh thyme
1 To make the salad, in a sauté pan, heat the oil over medium-low heat and saute the mushrooms for 1 to 2 minutes, stirring constantly, until tender. Set aside.2 Fill a saucepan with water and bring to a boil. Blanch the yucca blossoms for 20 to 30 seconds. Remove and immediately rinse the blosoms in ice water. Drain the flowers and remove the hearts or stamens inside the blossoms and discard. Set aside. If you are using nasturtium blossoms, omit this step. 3 To make the dressing, blend together all of the ingredients except the vinegar. Slowly whisk in the vinegar drop by drop to avoid separating, until all the vinegar has been incorporated. 4 Toss the mushrooms, mache, and yucca blossoms together with the dressing and sprinkle the thyme on top. Notes: Food of The Southwest Indian Nations/Lois Ellen Frank
