Traditional Native Foods Title: Windwalker Pine Nut Cookies Categories: Cookbook, Native, Cookies Yield: 20 cookies 1 c Butter (2 sticks) 2/3 c Brown sugar; packed 2 Eggs 1 c Cornmeal; white,stone-ground 1/2 c Flour; all-purpose 1 c Pine nuts ds Cinnamon pn Salt Preheat oven to 325øF. Lightly grease 2 cookie sheets. Cream butter and sugar together until fluffy, Beat in eggs, one at a time. Add cornmeal alternately with the flour, stirring thoroughly. Mix in the pine nuts and seasonings and blend earefully. Drop a generous tablespoonful of dough onto the cookie sheets, spacing 1 inch apart. These are spreading, generous cookies. Bake about 10 minutes, until edges are lightly brown. Cool for 5 minutes and serve warm, or cool completely and store in airtight containers. Makes about 20 cookies "Enduring Harvests: Native American Foods & Festivals For Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Title: Maize Mushrooms & Calabacitas Categories: Cookbook, Native, Vegetables, Side dish Yield: 8 servings 1 tb Butter 1 c Maize mushroom pieces 4 md Zucchini or chayote squash; . cubed (about 4 cups) 1 md Onion; coarsely chopped 1 Jalapeno pepper; seeded & . finely diced 2 cl Garlic; finely diced 1 c Sweet corn 1/4 c Tomato; diced 1/2 c Warm water or vegetable . broth Salt & pepper to taste 1/2 c American, cheddar or Jack . cheese; grated 1/4 c Fresh espazote or cilantro; . chopped Melt butter in medium skillet and saute mushrooms, squash and onion over medium heat, stirring frequently. Add the remaining ingredients except for the cheese and the espazote or cilantro, which should be added during the last 2 to 5 minutes. Stir to blend ingredients together, then sprinkle the cheese over the top. Cover the skillet and lower the heat slightly; continue to cook over medium-low heat for 10 minutes until the cheese melts. Uncover and sprinkle the espazote or cilantro over the top for the final 5 minutes. Serve hot with chilled sour cream or yogurt. Makes about 8 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Title: Jicama-Sunchoke Salad w/ Honey-Mustard Dressing Categories: Cookbook, Native, Salads Yield: 6 servings 1 Jicama; peeled & julienned 2 c Sunchokes; unpeeled & thinly . sliced 1 1/2 c Red kidney or cranberry . beans; cooked 1 bn Fresh watercress; chopped 1 bn Freshmustard greens; chopped 1 md Green bell pepper; cored & . julienned 1 md Yellow bell pepper; cored & . julienned 1 md Red bell pepper; cored & . julienned 6 Green onions; coarsely . chopped MMMMM----------------** HONEY MUSTARD DRESSING **--------------------- 1/2 c Cider vinegar 1/2 c Raw honey 1/2 c Dijon-style mustard 3 cl Garlic; finely diced 1 c Sunflower oil 3 tb Fresh parsley; minced 1 1/2 tb Fresh dill weed; minced 1 tb Fresh cilantro; finely . chopped Salt & pepper to taste Combine all the ingredients in a large wooden bowl. Toss well with the honey mustard dressing and allow to marinate at room temperature for at least one hour. Makes about 6 to 10 servings. Honey-Mustard Dressing: Combine all ingredients in a small bowl and whisk together. Add to the vegetables, tossing well. Makes about 1 1/2 to 2 cups. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Title: Tepary Beans on Wild Spinach Fiesta Salad Categories: Cookbook, Native, Salads Yield: 6 servings 9 c Wild spinach leaves; trimmed 1/4 c Sunflower seed oil 1/2 md Red onion; coarsely diced 3 Wild onions or scallions; . coarsely diced 1/4 c Pine nuts, cholla buds or . amaranth seeds 1 Red bell pepper; roasted, . peeled & diced 1 c Tepary beans; cooked & drain 1/2 c Cider vinegar 1 tb Honey Salt & pepper to taste Place the washed, dried wild spinach leaves in a large salad bowl. Heat the oil in a small skillet and add both kinds of onions. Cook over medium heat, stirring until the onions are just barely translucent. Remove with a slotted spoon and sprinkle over the greens in the bowl. Now briefly cook the pine nuts in the same skillet until golden, then stir in the red pepper. Quickly stir until just heated, then sprinkle over the greens. Add the remaining ingredients to the skillet, stirring over medium-low heat to blend well. When these ingredients are heated through add them to the salad. Serve immediately. Makes about 6 to 8 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 MMMMM Title: Feast Day Bread Puffs Categories: Cookbook, Native, Breads Yield: 20 puffs 2 c Flour; all-purpose ** 2 tb Baking powder 1/2 ts Salt 1 Green onion; finely diced 1/2 c Cilantro; finely diced 1/4 ts Ground pepper 1/4 ts Chili powder 1/4 ts Dried thyme 1/4 ts Dried cumin 1 c Cold water or milk 2 ts Honey Oil for frying ** You may substitute 1/2 cup of tepary bean flour for 1/2 cup of the all-purpose flour for a slight different taste. +----------------------------------------------------------------+ In a large deep bowl, mix together all the dry and fresh ingredients. Make a well in the center, and add the cold water or milk and the honey. Stir the dough well until all ingredients are thoroughly blended. The dough should be sticky. Heat about 1 inch of oil in a deep frying pan, until about 375øF and just bubbling. Carefully drop dough by generous tablespoonfuls into the hot oil, two or three pieces at a time. Fry quickly, turning so that all surfaces become light golden-honey colored. Drain on layers of clean brown paper or paper towels. Serve pronto (while still hot). These can be enhanced with a savory flair by adding 1/2 cup of cooked, diced chorizo sausage and/or roasted, diced chilies. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Title: Opuntia Cactus Salad Categories: Cookbook, Native, Salads Yield: 4 servings 6 Fresh opuntia pads; singed, . skin roasted & peeled 1 md Red onion; thinly sliced 1/2 c Fresh cilantro; finely . chopped 1/4 c Lime, lemon juice or vinegar 1 tb Honey 1/2 ts Red chili powder 1/4 c Sunflower seed oil Watercress and wild spinach . greens Slice the opuntia pads into thin julienne strips and drop into about 3 quarts of boiling water into which you have added 1 Tbsp vinegar or lemon juice and a dash of salt for each quart. Simmer for about 5 minutes; drain. Place opuntia pads in a medium bowl and allow them to cool, then add to the bowl, the remaining ingredients except for the greens. Blend carefully. Chill, covered, or allow to rest for an hour. Toss the mixture again, then serve over the fresh greens. Makes about 4 to 6 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Title: Pueblo Posole (Feast Day Soup) Categories: Cookbook, Native, Soups/stews Yield: 8 servings 3 c Posole (dried corn) 8 c Water 1 1/2 lb Beef or pork ribs; trimmed . of all fat 4 Red chilies; roasted & . finely chopped 2 ts Salt 1 md Onion; coarsely chopped 2 cl Garlic; finely minced 2 tb Fresh epazote, cilantro or . oregano; chopped Cook posole in a large, heavy kettle, in the 8 cups water, over medium heat, until the kernels pop, about 30 to 45 minutes. Add the raw meat and roasted chilies and half of the salt, and continue to cook, covered, about 2 hours, until the meat is tender. Add the remaining ingredients and simmer for another 20 minutes. Serve hot. Makes about 8 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Title: Pueblo Feast Day Bean Salad Categories: Cookbook, Native, Salads Yield: 8 servings 2 c Pinto beans; cooked 2 c Black turtle beans; cooked 2 c Green beans; cooked 2 lg Onions; very thinly sliced 1 lg Green bell pepper; thinly . sliced 1 lg Red bell pepper; thinly . sliced 3 cl Garlic; finely diced 1/2 c Honey 1/2 c Apple cider vinegar 2 ts Red chili; finely ground 1 ts Salt 1/2 c Epazote, cilantro or oregano . finely chopped 1/2 c Oil Combine the first six ingredients in a large bowl. Combine all the other ingredients except the oil in a smaller bowl; blend well. Stir in the oil into the smaller bowl, blending thoroughly, then pour this dressing evenly over the bean mixture. Toss this salad to blend well. To mingle the flavors, cover and refrigerate for 2 hours or more before serving. Makes about 8 to 10 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Title: Narragansett Harvest Johnny Cakes Categories: Cookbook, Native, Breads Yield: 8 johnnycake 1 c Cornmeal; white,stone-ground 1/2 ts Salt 2 tb Maple syrup 1 c Water; boiling 1/2 c Cream or half-and-half Corn oil or butter for fryin Mix together the first three ingredients in a medium bowl. Add the boiling water, and blend well. Thin batter with cream, but make certain it is thick and not runny. Drop batter by Tablespoonfuls onto a medium-hot well-greased griddle or skillet. Allow to fry for about 6 minutes. Turn the johnnycakes over and fry on the other side for about 5 minutes longer. Makes about 8 to 10 johnnycakes. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Title: Oyster-Stuffed Acorn Squash Categories: Cookbook, Native, Vegetables, Side dish Yield: 4 servings 4 Acorn *OR* 2 butternut . *OR* 1 blue hubbard squash 2 tb Corn oil MMMMM----------------* OYSTER-SUNCHOKE STUFFING *--------------------- 1/4 c Sunflower seed or corn oil 1 lb Chorizo, venison or other . sausage; diced 4 md Onions; diced 1 lb Sunchokes; diced 2 Batches johnnycakes *OR* . 5 cups corn bread;crumbld . *OR* wild rice 1 c Cranberries; coarsely choppd 1 c Raisins 1 pt Oysters; w/ liquid 1/4 ts Sea salt 1/4 ts Pepper 1/4 ts Sage 1/4 ts Dill 1/4 ts Parsley To make the Stuffing: Heat oil in a large heavy skillet over medium heat. Add sausage, then onions. and cook for about 5 to 8 minutes, stirring often to cook evenly. Add sunchokes, blending thoroughly, and cook for another 3 to 5 minutes. Add remaining ingredients, stirring and blending well. Remove from heat. Balance seasonings. This will also stuff a large 18- to 20-pound turkey or three brace of pheasant. You can also serve it in a generous baking dish or use it to stuff choice acorn, butternut or blue Hubbard squashes. Makes about 14 cups To Assemble: Clean the outside of the squash. Slice in half and trim so they sit level. Scoop out seeds (save for roasting). Rub or brush cut sections with oil, inside and out. Place in an oiled baking dish, skin side down. Stuff generously so stuffing mounds up. Bake for 30 to 35 minutes at 350øF. Makes about 4 to 8 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Title: Wampanoag Cape Cod Cranberry Pie Categories: Cookbook, Native, Fruits, Pies Yield: 1 9" pie 3 c Fresh cranberries 2 tb Flour or fine cornmeal 1 c Sugar 1 c Maple syrup 1/4 ts Salt (optional) 1/2 c Water; boiling 1 c Dark currants or raisins 3 tb Orange peel; freshly grated 2 tb Butter Pastry for two-crust pie Combine the first 8 ingredicnts in a medium saucepan and cook over medium heat, stirring thoroughly while you hring the mixture to a boil. Lower the heat to simmer. cover, and cook until the cranberries start to pop, about 5 minutes. Remove from the heat. and stir in the butter. Set mixture aside to cool slightly. Preheat oven to 425øF. Use your favorite pastry recipe to make pie crust. Place hottom crust into 9-inch pie plate. Pour cranberry filling into the pie plate. Slice remaining dough into long, thin strips, and arrange a latticework of pastry strips on top of filling in a basket- weave manner. Crimp and flute the pastry edges. Bake pie for 40 to 55 minutes until crust is just golden and juice is bubbling. Cool slightly on a wire rack. Serve hot or chilled, with your favorite topping. Makes one 9-inch pie "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Title: Grilled Smoked Bluefish w/ Cranberry-Dill Sauce Categories: Cookbook, Native, Fish, Barbecue, Sauces Yield: 8 servings 3 lb Bluefish fillets; w/ skin on Freshly cracked peppercorns . & sea salt to taste 1 lg Lemon MMMMM----------------** CRANBERRY-DILL SAUCE **--------------------- 1 c Fresh cranberries 1/4 c Red onion; coarsely chopped 1/2 c Green bell pepper; coarsely . chopped 1/4 c Maple syrup 1 ts Ginger; freshly grated pn Sea salt (or to taste) 2 tb Fresh dill weed *OR* . 1 1/2 tsp dried To Make the Cranberry-Dill Sauce: Combine all but the dil] weed in a mediun saucepan over medium-low heat. Cook. stirring to blend thoroughly, until cranberries begin to pop, about 10 to 15 minutes. Add the dill weed, stir thoroughly. and remove from heat. Serve hot or cold. Flavors improve after this sauce sits for a day, covered and refrigerated. Great with grilled bluefish, venison, turkey, and much more. Variations: A cup of this basic sauce can be added to diced green peppers and cilantro to make a salsa, or you can puree a cup of sauce, then cook it over medium heat until thick to make an excellent cranberry catsup. Makes 2 cups To Cook and Assemble the Bluefish: Stretch bluefish fillets out on a clean plank or platter. For maximum flavor, it is best not to wash the fillets; rather, pat them dry with thick paper towels. Season sparingly with the salt and pepper; then squeeze fresh lemon juice liberally over all. Build a good fire in a barbecue grill or campfire pit. Place several large handfuls of apple wood chips or hickory bark chips in a large pan, spray generously with water. When the fire is just right and the coals are set, evenly spread the damp chips over the hot coals. Lightly oil the grilling rack, and set it about 5 inches above the coals. Place the bluefisll fillets, skin up, on the grill rack, and cover the grill, making sure it has open vents. Cook fillets for 10 to 20 minutes, estimating about 10 minutes cooking time per inch of thickness of fish at its thickest part. Remove to a hot platter when the meat begins to look opaque. Serve immediately with the above sauce and extra fresh or dried dill weed. Save an ounce or two of the well-cooked end pieces for the smoked fish pate in another recipe. Serves 8 "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Title: Hickory-Smoked Bluefish Pate Categories: Cookbook, Native, Fish Yield: 2 1/2 cups 1 c Smoked trout or bluefish; . trimmed & flaked 1 tb Fresh lemon or lime juice 8 oz Cream cheese or Neufchatel; . at room temperature 2 oz Butter; at room temperature 2 ts Horseradish; grated 1 ts Fresh dill seed; crushed 1 ts Fresh dill weed; finely . chopped 2 oz Scallions or wild onions; . finely diced Salt & pepper to taste In a broad, medium bowl, using the tines of a sturdy fork, mash the smoked fish. One by one, add each of the ingredients as listed, mashing and thoroughly blending together. Balance tastes and seasonings, but aim to store this for a day or two since it will taste better after the ingredients have mingled together. Turn the mixture into a glass or pottery ramekin or serving bowl. Cover with tight-fitting plastic wrap or lid. Refrigerate for at least 2 hours or overnight. To serve: place the ramekin or serving dish of pate on a large platter or in a shallow basket. Surround with mushroom chips and corn chips and trim with fresh watercress or cilantro. Place a small pate knife beside the platter and invite your guests to share a "woods and stream" delight. Makes about 2 1/2 cups of pate. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Title: Black Lava Venison Soup Categories: Cookbook, Native, Wildgame, Soups/stews Yield: 10 servings 1/2 c Corn oil 1 lb Chorizo sausage; chopped 1 lb Venison back roast; chopped 1 ts Salt 2 md Onions; chopped 4 cl Garlic; roasted & chopped 1 tb Celery seeds 6 c Water 2 c Black turtle beans; cooked 2 c Tomatoes; cooked & chopped 2 Bay leaves Any combination of the . following to suit your . taste: 1 sm Negro, Ancho or pasilla . pepper; roasted & chopped 2 md Poblano or mulato peppers; . roasted & chopped 1 sm Jalapeno pepper; roasted & . chopped 2 tb Ground cumin 1 tb Chili powder; roasted 1/2 tb Freshly ground pepper 2 tb Epazote or oregano; chopped Heat the oil in a large skillet over medium-high flame, and add the chorizo, cooking and stirring quickly to sear in the juices. Spoon the chorizo over to one edge of the skillet, and add the venison bits, stirring and cooking quickly. Add half of the salt to the cooking meat, stir well, and spoon to one side. Add the onions, garlic and celery seeds. Cook thoroughly, stirring well. Cover and rest this while you prepare the next part. In a deep pot, place the water, beans, tomatoes and bay leaves, and cook over medium heat, moderating it to a slow, bubbling boil for 20 minutes, covered. Stir occasionally. Add the hot meat mixture to the vegetable and bean pot, stirring thoroughly. Add all the remaining ingredients, blending carefully, and simmer for 15 minutes. Serve hot with additional hot sauce, cold sour cream, spicy popcorn or your favorite salsaa and breads. This soup is even better made in the morning and served in the evening, as the flavors mingle and develop a wonderful fragrance. The "hot lava" look of this soup is wonderfully enhanced by surrounding it with bright bowls of diced, colorful bell peppers, red onions, diced celery and whole, fresh cranberries that can be used as garnishes. Makes about 10 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Title: Native Blue Crab Cakes w/ Chimichuri Sauce Categories: Cookbook, Native, Seafood, Sauces Yield: 8 servings 1/2 c Sunflower seed oil 1/2 c Onion; finely chopped 1/2 c Parsley; finely chopped 1/4 c Cornmeal; yellow, fine grind 6 c Crabmeat; flaked (see note) 1/4 c Lemon juice 1/2 ts Sea salt 1/2 ts Paprika 1/4 ts White pepper 1/4 c Dill weed; finely chopped 1 c Celery; finely diced 1/2 c Red bell pepper; roasted & . finely chopped 1/4 c Scallion or wild onion; . finely diced (use both . white & green parts) 1/2 c Chicken stock 6 Eggs; well beaten 1 c Corn oil (for frying) 1 c Cornmeal MMMMM------------------** CHIMICHURI SAUCE **----------------------- 1/2 c Cilantro; minced 1/2 c Parsley; minced 1/2 c Onion; finely minced 1/2 c Garlic; roasted & minced 1 1/2 ts Oregano; finely minced 1 ts Cayenne pepper 1/2 ts Black peppercorn; cracked 1/2 ts Salt 1/4 c Balsamic vinegar 1/4 c Red wine vinegar 1/2 c Olive oil (or more to taste) Note: If desired, crayfish, clams, lobsters or oysters may be substituted. Heat the sunflower seed or peanut oil in a medium cast-iron skillet over medium heat, then quickly saute the onion in the hot oil, stirring often. Add parsley and stir well. Add the 1/4 cup of yellow cornmeal, stirring continually and cooking for 5 minutes. Remove from heat and cool. In a large howl, combine the crabmeat, lemon juice, salt, paprika, white pepper, dill weed, celery, pepper, scallions, chicken stock, and eggs. Blend these ingredients thoroughly, cover, and chill for 3 hours. Heat the corn oil in a large skillet over medium-high heat until hot. Shape the crabmeat mixture into 16 well-proportioned cakes about 3 inches in diameter and about 1 inch thick. Dust each side lightly with the remaining cup of fine cornmeal, and ease the cakes one at a time, without crowding, into the hot oil. Quickly brown them on both sides, cooking for a total of about 15 minutes. Serve hot, garnished with additional green onions (scallions). watercress, dill, and lots of chimichuri sauce below. Makes 16 cakes To Make the Chimichuri Sauce: In a medium glass or ceramic bowl, combine all ingredients, blending thoroughly and adding additional olive oil if needed. Taste the mixture and balance the seasonings, then cover and refrigerate for 2 hours or overnight. Serve cold or at room temperature. May be pureed for a finer sauce or prepared more coarsely for a salsa-like presentation. The additions of l/2 cup roasted pine nuts and 1/2 cup grated Parmesan cheese brings this to the general nature of a cilantro pesto. This concoction should be peppery-spicy! Makes about 2 1/2 cups "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3