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Group Project
- Thread starter kc_
- Start date
Menu
THE BOAT'S LEAVING ... CLIMB ABOARD!!
Welcome to Bangkok ... the most easily
accessible city for our culinary cruise
departure. We're glad you all made your flight
connections. You'll be over your jet lag soon!
Forget geography for the moment
and climb aboard our yacht in preparation for
the Ambrosial Asian Food Tour. Our ports of
call for this supper cruise include Thailand,
Vietnam and Indonesia. But before we
embark ... just a little back ground ...
A Southeast Asian meal is based on rice but
the number and variety of dishes served with
the rice is limited only by the cook’s time,
imagination, patience and budget. It is
customary to have a soup, two or more
dishes with sauce and as many
side dishes as possible.
These can be prepared before hand and
served at room temperature. There is not, in
Asia, the western compulsion to have
everything piping hot. Soup and rice are
usually hot, but even these can be at room
temperature in some cases.
Modern Thais eat mostly with spoon and fork,
though for those who can manage the old-
fashion way, with the fingers, the food does
seem to taste even better. ( The fork is used to
push the food onto the spoon. The spoon is
used to put the food in your mouth. You never
put a fork in your mouth anymore than you
would put a knife in your mouth in a western
country.) Indonesians have perfected eating
with the right hand finger tips ...
be sure to practice first be fore you try it.
The Vietnamese use
bowls and chopsticks for eating.
Everything is
served at once, except for sweets and fruits,
and diners take this or that according to
individual taste, combining or tasting
separately each dish against the bland
background of rice. (Rice is always taken first
and in greatest quantity. A little rice is
consumed with each bite.) Rice in Southeast
Asia is seldom cooked with salt and usually by
the steam or absorption method. Seasonings
and sauces added later make it inadvisable to
cook with salt, because the sauces are so
strong and salty.
Although ingredients and cooking methods are
very similar between these countries, each has
it’s own distinctive flavorings and style. They
combine beautifully, however, and on this
culinary adventure you will have a sampling of
each.
Please take a look at this evenings menu, put
on your sarong and slip off your shoes. Lean
back into the pillows and relax as the sun slips
into the ocean ... we’re off ....
(you won’t need it, but we do have
Dramamine, just in case ...)
Your crew and dinner partners are
Deirdre, Rosie, Deb, Judy, and Pat.
ENJOY!
SOUTHEAST ASIAN DINNER CRUISE MENU
Appetizers: Cha Gio
Lemper
Seafood Hormok
Soup: Pork & Pineapple Tomato Soup
Kung Tom Yam
Salad: Watercress Salad
Carrot and Green Bean Salad
Shredded Cabbage/Chicken Salad
Main Course: Stir Fried Beef w/ Lemon Grass
Sate Ayam
Stir Fried Asparagas, Corn
and Prawns
Asam Babi
Sides: Fried Tofu with Holy Basil
Steamed Sticky Rice
Spicy Quick fried Long beans
Dessert: Sticky Rice w/ Mangos
Lyhee and Ginger Ice
Rempeyek Kelapa
Drinks: Thai Iced Tea
Bintanng Beer
Fresh Coconut Juice
Recipes for the galley crew
are in the sub-posting.
THE BOAT'S LEAVING ... CLIMB ABOARD!!
Welcome to Bangkok ... the most easily
accessible city for our culinary cruise
departure. We're glad you all made your flight
connections. You'll be over your jet lag soon!
Forget geography for the moment
and climb aboard our yacht in preparation for
the Ambrosial Asian Food Tour. Our ports of
call for this supper cruise include Thailand,
Vietnam and Indonesia. But before we
embark ... just a little back ground ...
A Southeast Asian meal is based on rice but
the number and variety of dishes served with
the rice is limited only by the cook’s time,
imagination, patience and budget. It is
customary to have a soup, two or more
dishes with sauce and as many
side dishes as possible.
These can be prepared before hand and
served at room temperature. There is not, in
Asia, the western compulsion to have
everything piping hot. Soup and rice are
usually hot, but even these can be at room
temperature in some cases.
Modern Thais eat mostly with spoon and fork,
though for those who can manage the old-
fashion way, with the fingers, the food does
seem to taste even better. ( The fork is used to
push the food onto the spoon. The spoon is
used to put the food in your mouth. You never
put a fork in your mouth anymore than you
would put a knife in your mouth in a western
country.) Indonesians have perfected eating
with the right hand finger tips ...
be sure to practice first be fore you try it.
The Vietnamese use
bowls and chopsticks for eating.
Everything is
served at once, except for sweets and fruits,
and diners take this or that according to
individual taste, combining or tasting
separately each dish against the bland
background of rice. (Rice is always taken first
and in greatest quantity. A little rice is
consumed with each bite.) Rice in Southeast
Asia is seldom cooked with salt and usually by
the steam or absorption method. Seasonings
and sauces added later make it inadvisable to
cook with salt, because the sauces are so
strong and salty.
Although ingredients and cooking methods are
very similar between these countries, each has
it’s own distinctive flavorings and style. They
combine beautifully, however, and on this
culinary adventure you will have a sampling of
each.
Please take a look at this evenings menu, put
on your sarong and slip off your shoes. Lean
back into the pillows and relax as the sun slips
into the ocean ... we’re off ....
(you won’t need it, but we do have
Dramamine, just in case ...)
Your crew and dinner partners are
Deirdre, Rosie, Deb, Judy, and Pat.
ENJOY!
SOUTHEAST ASIAN DINNER CRUISE MENU
Appetizers: Cha Gio
Lemper
Seafood Hormok
Soup: Pork & Pineapple Tomato Soup
Kung Tom Yam
Salad: Watercress Salad
Carrot and Green Bean Salad
Shredded Cabbage/Chicken Salad
Main Course: Stir Fried Beef w/ Lemon Grass
Sate Ayam
Stir Fried Asparagas, Corn
and Prawns
Asam Babi
Sides: Fried Tofu with Holy Basil
Steamed Sticky Rice
Spicy Quick fried Long beans
Dessert: Sticky Rice w/ Mangos
Lyhee and Ginger Ice
Rempeyek Kelapa
Drinks: Thai Iced Tea
Bintanng Beer
Fresh Coconut Juice
Recipes for the galley crew
are in the sub-posting.
Recipes
RECIPES
APPETIZERS
Cha Gio (Vietnamese Spring Rolls)
2 oz cellophane noodles
1 lb lean ground pork
1 large onion
2 tbsp Tree Ears dried mushroom (Nam Meo)
3 cloves garlic - finely chopped
1/2 lb crab meat
1/4 lb shrimp - shelled, deveined and chopped
1/2 tsp pepper
20 sheets dried rice paper (Banh Trang)
4 eggs - beaten
2 cups peanut oil
Soak noodles in warm water for 20 minutes
then cut into 1-inch lengths.
Soak tree ear in warm water for 30 minutes,
drain and finely chop.
Combine the filling ingredients in a bowl and
set aside. Cut a round rice
paper sheet into quarters. Place the cut rice
paper on a flat surface. With
a pastry brush, paint beaten egg over the
entire surface of the rice paper
piece. Before filling, wait for the egg mixture to
take effect, softening
the wrappers; this takes about 2 minutes.
When you become adept at this,
you can work on several wrappers at once.
When the wrapper looks soft and
transparent, place about one teaspoon of
filling near the curved side, in
the shape of a rectangle. Fold the side over to
enclose the filling and
continue to roll, after filling all the wrappers,
pour the oil into a large
frying pan, put the spring rolls into the cold oil,
turn the heat to
moderate, and fry for 20 to 30 minutes until
golden brown. (This is a
special method of keeping spring rolls crisp.)
Serve with cilantro and mint.
Note: The Vietnamese spring rolls are much
smaller and more crisp than the
Thai version. They can be rolled in the
morning, then covered and
refrigerated for several hours before cooking.
After cooking they will
keep nice and crisp in 150 degree oven for
up to 3 hours.
.
Lemper
(Indonesian Rice Rolls with Spicy filling)
If Banana or ti leaves are unavailable for
wrapping, aluminum works just as well even if
it’s not so pretty.
1 lb ketan (glutinous rice)
2 cups water
1 cup thick coconut milk
8 oz minced pork or chicken
1/2 tsp. salt
1/2 tsp. pepper
2 Tbs. Oil
2 cloves crushed garlic
2 duan salam or curry leaves
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. dried shrimp paste
lemon juice
squares of banana leaf or foil
Wash and drain rice. Put in a sauce pan with
water, bring to a boil, reduce heat, cover and
steam for 15 minutes. Mix 3/4 cup of the
coconut milk with 1/2 cup water and heat
without boiling. Add to rice and stir gently with
a fork. Cover and steam 5-10 minutes until
coconut milk has been absorbed. Cool.
Season meat with salt and pepper. Heat oil in
a wok and fry garlic and daun salam for 1
minute. Add ground spices and shrimp paste
and fry stirring well for 1 minute. Add meat
and cook thoroughly. Add the rest of the
coconut milk and simmer, uncovered, on low
until well cooked and quite dry. Add lemon
juice to taste. Adjust seasonings as needed.
Cool.
Take a large tablespoon of rice mixture and
flatten to 1/2 inch (12mm) on a piece of leaf.
Put a good spoonful of meat filling in the
middle and mold the rice around it into a
cylindrical shape. Roll up the leaf (or foil) and
secure as needed with picks or string. Make a
neat little parcel shape. Heat on a barbecue
or steam for 15 minutes and allow to cool once
more. Serve at room temperature as a snack.
Seafood Hormok (Thai)
makes 10 small (5-6 oz) cups
1 1/2 Tbs. Red Curry Paste (Nam Prik Paste)
made or purchased
(recipe below)
1 1/2 cups coconut milk
1 lb, fish and/or shellfish
1 egg
1 Tbs. Fish sauce (nam pla)
1 tsp. sugar
10 fresh basil leaves
garnish:
1/4 cup coconut cream
2 kaffir lime leaves, julienne strips
2 Tbs. sliced green onion
1 red chili (prikchifa) seeded and sliced thin
Put the namprik paste in a ceramic or wooden
bowl. Stir in coconut milk little by little to
blend.
Use a wooden spoon. Add small chunks of
fish, shrimp or squid, mixing thoroughly. Add
more milk if too think to stir. Add egg, nam
pla and sugar one at a time and mix each
vigorously
Blanch basil leaves and place one in the
bottom of each small cup. Divide mixture into
the cups to the brim. Place in a preheated
steamer and steam covered for 10 minutes
over medium heat (Tie a dish towel around the
lid to prevent drips) Remove lid and garnish.
Cover and steam for another 1-2 minutes.
Serve warm.
Nam Prik Paste
10 dried red chilies (prikchifa)
1 tsp. salt
1 tsp. Thai ginger (kah or galangal)
2 Tbs. lemon grass, sliced thin
2 tsp. kaffir lime peel or leaves
2 Tbs. coriander root, chopped
1/2 tsp. white pepper
2 oz. chopped shallot
1 oz. chopped garlic
1 tsp. shrimp paste
Put kah, lemon grass, kaffir and coriander root
in a blender. Make a paste. Remove from
blender to a mortar. Add pepper and pound
in. Add shallots and garlic and pound again!
Stir in shrimp paste and mix well.
*******************************************
SOUP
Pork, Pineapple and Tomato soup -Thit Heo
Xao Ca Va Thom (Vietman)
1/2 pound boneless pork loin
2 tablespoons fish sauce
2 tablespoons cooking oil
1 1/2 cup pineapple, peeled, cored,
chpped
2 tomatoes, cut into thin wedges
2 large shallots, thinly sliced
1/4 cup minced fresh coriander leaves
Preparation: Make thin slices of the pork,
cutting across the grain
of the meat. In a bowl, combine the pork with
4 teaspoons of the
fish sauce. Cover and let marinate for at least
15 minutes. In the
meantime, heat the oil over high heat in a
deep saucepan. Add the
pork, pineapple, tomatoes and shallots; saute
the mixture for 2
minutes. Add 5 cups water, bring to a boil and
add the remaining
fish sauce and coriander leaves. Taste and
add salt if desired.
Remove from heat and serve at once.
Serves 6.
Prawn Soup -Kung Tom Yam (Thai)
2 lb. raw prawns
1 Tbs., oil
8 cups hot water
1 1/2 tsp., salt
2 stalks lemon grass
4 kaffir lime leaves
2-3 fresh chilies
1 Tbs. Nam pla (fish sauce)
2 Tbs. lemon Juice (or to taste)
1 fresh red chili, seeded and chopped
2 Tbs. fresh coriander, chopped
4 green onions, with tops, chopped
Shell and devein prawns, retaining the scraps.
(Hold shelled prawn, curved, back side up.
Insert a toothpick just under the vein in the
middle of the back. Lift carefully and the vein
will come out.) Heat oil in the sauce pan and
fry the shrimp heads and shell scraps until
they turn pink. Add hot water, salt, lemon
grass, lime leaves and whole chilies. Bring to
a boil, cover and simmer 20 minutes. Strain
stock and return to a boil. Add prawns and
simmer for 3-4 minutes or until they are just
cooked. Add nam pla and lemon juice to
taste. This soup should have a pronounced
acid flavor. Serve hot garnished with sliced
chili, coriander and green onion slices.
P.S. For those who don’t care for shrimp, you
can substitue chicken or pork, and chicken
broth with delicious, albeit, different results!
***************************************
SALAD
Watercress Salad (Vietnamese)
2 bunches watercress sprigs
1/2 head of butter lettuce
Dressing:
1/2 cup red wine vinegar
3Tbsp sugar
pinch of salt
1tsp pepper
1Tbsp vegetable oil
1. mix all dressing ingredients
2. toss salad w/ dressing
Shredded Cabbage and Chicken Salad-Ga Xe
Phai (Vietnam)
2 chili peppers, seeded and minced
3 garlic cloves, minced
2 tablespoons sugar
1 tablespoon rice vinegar
3 tablespoons fresh lime juice
3 tablespoons fish sauce (nuoc mam)
3 tablespoons vegetable oil
1 medium onion, thinly sliced
freshly ground black pepper
2 cups shredded cooked chicken
4 cups finely shredded white cabbage
1 cup shredded carrot
1/2 cup shredded fresh mint
coriander sprigs, for garnish
Preparation: In a bowl, combine the
chilies,garlic, sugar, vinegar
lime juice, fish sauce, oil, onion, and black
pepper. Let the
dressing stand for 30 minutes. In a large
mixing bowl, combine the
shredded chicken, cabbage, carrot, and mint.
Sprinkle the dressing
over all and toss well. Transfer the salad to a
serving platter and
garnish with coriander sprigs. Sprinkle with
additional black
pepper and serve with shrimp chips, if desired.
Serves 4 to 6.
Carrot and Green Bean Salad with PawPaw -
Som Tam ( Thailand)
Som Tam literally means "sour and pounded",
and that's what is so unusual
about this dish. The salad has a slight tartness
from the lemon juice and
it's bruised or lightly pounded to a soft, but
never mushy, consistency.
3 cloves garlic, peeled
1 tsp sliced fresh chile
1/4 lb green beans, cut into 1" pieces
2 carrots, shredded
2 tomatoes, diced
1 small green pawpaw (papaya) peeled,
seeded and diced
1/2 cup lemon juice
3 tbsp fish sauce
1 tbsp sugar
5 tbsp dried shrimp, washed, then ground
2 tbsp crushed roasted peanuts
Using a mortar and pestle, pound garlic and
chile until well pulverized.
Remove and place in a large mixing bowl with
beans. Slightly bruise them
with a pestle, add carrot and tomato, bruise
them, then add pawpaw and
again, lightly bruise.
Add about 4 tablespoons of the lemon juice,
add the fish sauce and sugar
and toss. Taste and adjust seasonings if
necessary.
When satisfied with the flavour and
consistency, sprinkle with ground
shrimp and toss again. Serve on lettuce
leaves garnished with ground
peanuts.
*************************************************
MAIN COURSE
Stir Fried Beef with Lemon Grass-Thit Bo Xao
Xa Ot (Vietnam)
2 stalks fresh lemon grass or 2
tablespoons dried
1 pound lean beef filet or eye of round
2 fresh red chile peppers, seeded and
minced
6 garlic cloves, minced
3 tablespoons fish sauce (nuoc mam)
1 teaspoon arrowroot or cornstarch
6 tablespoons vegetable oil
2 medium onions, cut into slivers
1 tablespoon sugar
1/4 cup dry-roasted peanuts, coarsely
ground
coriander sprigs, for garnish
Preparation: If usung fresh lemon grass,
discard the outer leaves and
upper half of the stalk. Slice pepre thin and
chop very fine. If
using dried lemon grass, soak in warm water
for 1 hour. Drain and
chop very fine. Cut the beef across the grain
into very thin 2x3"
slices. Pound the meat lightly with flat side of
a cleaver. In a
bowl, combine beef with the lemon grass,
chilies, half the garlic,
2 tablespoons fish sauce, the arrowroot, black
pepper to taste and
2 tablespoons of the oil. Set aside 30 minutes.
Heat a large
skillet over moderately high heat and add 2
tablespoons of the oil.
When the oil is hot, add the onions and
remaining garlic; stir-fry
for about 3 minutes or until golden brown.
Remove the onions
with a slotted spoon to a plate. Add remaining
2 table spoons oil
to the skillet. When the oil is hot, add the
beef, the remaining
1 tablespoon fish sauce and the sugar. Saute
over high heat for
1 to 2 minutes, or until the beef is just cooked.
Transfer the
mixture to a heated platter. Arrange the
sauteed onions around
the meat mixture; sprinkle peanuts and balck
pepper over all.
Garnish with coriander. NOTE: for a delicious
sandwich, stuff a
crust French bread with the stir-fried beef.
You may substitute
chicken or shrimp for beef. Serves 4.
Sate Ayam -Peanut Butter Sate with Chicken
3/4 cup Peanut Butter
3 tbsp lime juice
3 garlic cloves
3 scallions (green onions)
1/2 cup vegetable or chicken bullion
1 tspn fresh grated ginger
1 green chili pepper, chopped (vary color of
pepper according to your taste)
Whip up everything in your Cuisinart or
blender
until just slightly chuncky. Refrig for a few
hours to let the ginger "come out".
Soak bamboo skewers in water for at least 2
hours. Thread chicken chunks on the skewers
brush with peanut sauce. Grill over medium
coals or in a broiler, basting frequently, until
chicken is done. Serve with remaining sauce
for dipping.
Stir Fried Asparagus, Corn & Prawns (Thai)
I recommend doing all of the chopping first.
Once you start "wokking", it moves pretty fast.
I line up everything in the order it will be
used. It makes me feel like Julia Child!!!
30ml/2 tbsp vegetable oil
3 clove garlic, finely chopped
200 g/7 oz thin asparagus, cut into 2.5
cm/1in lengths. Separate the
stalks from the tips.
115g/4 oz baby sweetcorn
15ml/1 tbsp dark soy sauce
60ml/4 tbsp vegetable stock
1 ripe tomato, finely chopped
5ml/1 tsp cornstarch or flour
115g/4oz large cooked prawns sliced
lenthways
1 large carrot, peeeled and cut
into matchsticks
2.5cm/1inch root ginger, peeled and cut
into fine matchsticks
2.5ml/1/2 sp chili powder (or one small,
hot,red chili)
55g/2oz fresh water spinach, bok choi
or fresh spinach
Heat the oil in a wok or frying pan over
moderate heat and add the garlic. Fry until
golden-brown.
Add the asparagus stalks (reserving the tips
for later) and baby corn and stir-fry for 2-3
mins.
Stir in the soy sauce, vegetable stock and
tomato.
Add the cornstarch and stir until thickened
slightly.
Add the prawns, carrots, asparagus tips,
ginger and chili and stir fry for a futher
two minutes.
Finally, add the water spinach, bok choi or
spinach, cook for 1 minute, remove from heat
and serve immediately.
Asam Babi Goreng (Indonesian (Bali) Fried
Tamarind Pork)
1 lb. Pork spareribs
1 onion roughly cut
2 cloves garlic
2 tsp. chopped fresh ginger
2 tbls dark soy sauce
1 tsp. sambal ulek or 2 fresh red chilies,
seeded
1 tbs. oil
4 tbs. Tamarind liquid
1/2 tsp. salt
2 tsp. palm sugar (or substitute)
Cut ribs into short lengths (2 inches). Puree
onion, garlic, ginger, soy sauce, and sambal or
chilies in a blender. Heat oil in a wok and
brown pork evenly. Pour off extra fat, add
blended mixture and stir fry for 4-5 minutes
over medium heat. Add tamarind liquid, salt
and 1/4 cup hot water, reduce heat, cover and
simmer 25-30 minutes. Add sugar and cook
uncovered, stirring, until gravy is dark and
almost dry. Serve hot.
*****************************************
SIDES
Fried Tofu with Holy Basil
1 tbsp vegetable oil
2 tbsp minced garlic (6 cloves)
1/4 lb yard long beans (or fresh green beans)
trimmed and sliced into 1/4" PCs
2 bird chilies*, stemmed and minced
1-1/2 lb firm tofu, cut into 1-inch cubes
1-1/2 tbsp fish sauce
1 tsp salt
1 tsp sugar
1/2 cup coarsely chopped holy basil** (plus a
few leaves reserved for garnish)
Set a large heavy skillet or wok over high
heat. Add the oil and when it is
hot, toss in the garlic and stir-fry until golden,
about 30 seconds. Add
the beans and chilies and stir-fry for 3
minutes. Add the tofu and stir-fry
for 2 minutes; as the tofu breaks up, it will start
to look like scrambled
eggs.
Add the fish sauce, salt and sugar and mix
well. Continue to cook until
the beans are just tender and bright green, 3
to 4 minutes longer. Add the
chopped holy basil and mix thoroughly.
Transfer to a warmed platter,
garnish with whole basil leaves & serve.
*Bird Chilies are tiny, fiery-hot multicoloured
chilies. Serrano chilies
are a good substitute.
**Holy Basil has pointed leaves with serrated
edges and purple stems. It
has little taste raw, but when heated, it is
more pungent than common
basil. If you cannot find it use common basil
and increase the amount by
half.
Steamed Sticky Rice (Thai)
3 cups sticky rice (also called sweet or
glutinous rice)
Water
Soak rice in water to cover for at least 2 hours
or until the next day. Drain, rinse, and drain
again. Place rice on a steaming rack lined
with a clean towel. Into a large pan pour 1 1/2
inches of boiling water then place rack in the
pan. Cover and steam until rice is tender
(about 20 minutes) Dump rice into a
dampened shallow tray and turn with a wet
spoon 2-3 minutes to cool and stop cooking.
Cover until ready to serve. Good warm or at
room temp. Eat with your fingers by rolling
into balls or clumps.
Spicy Quick Fried Long Beans
Serves 4
30ml/2 tbsp vegetable oil
5ml/1 tsp finely chopped garlic
15ml/1 tbsp red curry paste
225g/8 oz Chinese long beans or fine
green beans, cut into 2.5cm/1in
lengths
30ml/2 tbsp light soy sauce
60ml/4 tbsp vegetable stock
5ml/1 tsp sugar
30ml/2 tbsp ground roast peanuts
5ml/1 tsp finely chopped Kaffir lime leaves
85g/3 oz (3/4 cup) ready fried tofu, finely
sliced (optional)
Heat the oil in a wok or large frying pan and fry
the garlic until golden
brown. Stir in the red curry paste, then add
the long beans, soy sauce,
vegetable stock, sugar, peanuts, Kaffir lime
leaves and tofu. Stir fry
gently until heated through. Serve
immediately.
***************************************
DESSERTS
Sticky Rice with Mangos (Thai)
The Thai equivalent of rice pudding
3 cups fresh coconut milk divided into 1 cup
cream, 2 cups milk. (Or use canned)
2/3 cup sticky rice (sweet or glutinous)
1/4 cup sugar
1/2 tsp. salt
2 large mangos, peeled and cut in wedges
Rinse rice with cold water until water runs
clear. Soak in water to cover for 2 hours.
Drain. Scald milk in top of a double boiler.
Add rice, sugar and salt. Cover and cook over
simmering water until rice is tender, 15-20
minutes. Remove from heat and spoon into
serving bowl to cool. Divide mangos and
serve with rice. Spoon coconut cream over
the top. Makes 4 servings.
Lychee and Ginger Ice (Da Vai, Gung)
1 can (11oz) lychees in heavy syrup
1/2 ounce fresh gingerroot, peeled and grated
Preparation: Combine the lychees and syrup,
the ginger and 2/3
cup of water in a blender or food processor
and blend to a fine
pruee. Pour the pureed mixture into a 9"
square baking pan. Cover
and freeze until firm, about 3 hours. Break the
iced mixture into
chunks and process again until just slushy.
Return to the pan and
freeze until solid. Allow the mixture to soften
slightly, about
5 minutes, before scooping into chilled dessert
cups. Serve,
garnished with mint leaves, lychees and a light
crisp cookie, if
desired. Serves 4.
Rempeyek Kelapa (Indonesian Coconut
Wafers)
1/2 cup rice flour
2 tbs. ground rice
1 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground turmeric
1/8 tsp. kencur powder (aromatic ginger)
3/4 tsp. salt
1 cup coconut milk
1 clove crushed garlic
1 small onion, finely chopped
3/4 cup fresh or dried coconut
oil for frying
Sift all dry ingredients together. Add coconut
milk and beat to a smooth batter. Stir in
garlic, onions, and coconut. Mix well.
Heat 1/2 inch of oil in a fry pan almost to the
smoking point. Drop batter by tablespoons
into the oil. It should spread itself into a lacy
wafer. If it doesn’t spread, thin it out with a
little more coconut milk. Fry until golden
brown on the underside then turn and fry the
other side until golden. Drain and cool on an
absorbent paper covered wire rack (this helps
in the crisping process) Store in airtight
container
********************************************
DRINKS
Thai Iced Tea
1 tbsn tea leaves per cup water
Sweetened condensed milk
Pour condensed milk into the strong iced tea.
As the dense milk slowly
settles into the tea, it make fascinating
patterns and adds a surprsingly
exotic flavor.
Fresh Coconut Juice
Slice the top off a fresh coconut
add a dash of orange flavored syrup
add crushed ice
Drink through a straw
RECIPES
APPETIZERS
Cha Gio (Vietnamese Spring Rolls)
2 oz cellophane noodles
1 lb lean ground pork
1 large onion
2 tbsp Tree Ears dried mushroom (Nam Meo)
3 cloves garlic - finely chopped
1/2 lb crab meat
1/4 lb shrimp - shelled, deveined and chopped
1/2 tsp pepper
20 sheets dried rice paper (Banh Trang)
4 eggs - beaten
2 cups peanut oil
Soak noodles in warm water for 20 minutes
then cut into 1-inch lengths.
Soak tree ear in warm water for 30 minutes,
drain and finely chop.
Combine the filling ingredients in a bowl and
set aside. Cut a round rice
paper sheet into quarters. Place the cut rice
paper on a flat surface. With
a pastry brush, paint beaten egg over the
entire surface of the rice paper
piece. Before filling, wait for the egg mixture to
take effect, softening
the wrappers; this takes about 2 minutes.
When you become adept at this,
you can work on several wrappers at once.
When the wrapper looks soft and
transparent, place about one teaspoon of
filling near the curved side, in
the shape of a rectangle. Fold the side over to
enclose the filling and
continue to roll, after filling all the wrappers,
pour the oil into a large
frying pan, put the spring rolls into the cold oil,
turn the heat to
moderate, and fry for 20 to 30 minutes until
golden brown. (This is a
special method of keeping spring rolls crisp.)
Serve with cilantro and mint.
Note: The Vietnamese spring rolls are much
smaller and more crisp than the
Thai version. They can be rolled in the
morning, then covered and
refrigerated for several hours before cooking.
After cooking they will
keep nice and crisp in 150 degree oven for
up to 3 hours.
.
Lemper
(Indonesian Rice Rolls with Spicy filling)
If Banana or ti leaves are unavailable for
wrapping, aluminum works just as well even if
it’s not so pretty.
1 lb ketan (glutinous rice)
2 cups water
1 cup thick coconut milk
8 oz minced pork or chicken
1/2 tsp. salt
1/2 tsp. pepper
2 Tbs. Oil
2 cloves crushed garlic
2 duan salam or curry leaves
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. dried shrimp paste
lemon juice
squares of banana leaf or foil
Wash and drain rice. Put in a sauce pan with
water, bring to a boil, reduce heat, cover and
steam for 15 minutes. Mix 3/4 cup of the
coconut milk with 1/2 cup water and heat
without boiling. Add to rice and stir gently with
a fork. Cover and steam 5-10 minutes until
coconut milk has been absorbed. Cool.
Season meat with salt and pepper. Heat oil in
a wok and fry garlic and daun salam for 1
minute. Add ground spices and shrimp paste
and fry stirring well for 1 minute. Add meat
and cook thoroughly. Add the rest of the
coconut milk and simmer, uncovered, on low
until well cooked and quite dry. Add lemon
juice to taste. Adjust seasonings as needed.
Cool.
Take a large tablespoon of rice mixture and
flatten to 1/2 inch (12mm) on a piece of leaf.
Put a good spoonful of meat filling in the
middle and mold the rice around it into a
cylindrical shape. Roll up the leaf (or foil) and
secure as needed with picks or string. Make a
neat little parcel shape. Heat on a barbecue
or steam for 15 minutes and allow to cool once
more. Serve at room temperature as a snack.
Seafood Hormok (Thai)
makes 10 small (5-6 oz) cups
1 1/2 Tbs. Red Curry Paste (Nam Prik Paste)
made or purchased
(recipe below)
1 1/2 cups coconut milk
1 lb, fish and/or shellfish
1 egg
1 Tbs. Fish sauce (nam pla)
1 tsp. sugar
10 fresh basil leaves
garnish:
1/4 cup coconut cream
2 kaffir lime leaves, julienne strips
2 Tbs. sliced green onion
1 red chili (prikchifa) seeded and sliced thin
Put the namprik paste in a ceramic or wooden
bowl. Stir in coconut milk little by little to
blend.
Use a wooden spoon. Add small chunks of
fish, shrimp or squid, mixing thoroughly. Add
more milk if too think to stir. Add egg, nam
pla and sugar one at a time and mix each
vigorously
Blanch basil leaves and place one in the
bottom of each small cup. Divide mixture into
the cups to the brim. Place in a preheated
steamer and steam covered for 10 minutes
over medium heat (Tie a dish towel around the
lid to prevent drips) Remove lid and garnish.
Cover and steam for another 1-2 minutes.
Serve warm.
Nam Prik Paste
10 dried red chilies (prikchifa)
1 tsp. salt
1 tsp. Thai ginger (kah or galangal)
2 Tbs. lemon grass, sliced thin
2 tsp. kaffir lime peel or leaves
2 Tbs. coriander root, chopped
1/2 tsp. white pepper
2 oz. chopped shallot
1 oz. chopped garlic
1 tsp. shrimp paste
Put kah, lemon grass, kaffir and coriander root
in a blender. Make a paste. Remove from
blender to a mortar. Add pepper and pound
in. Add shallots and garlic and pound again!
Stir in shrimp paste and mix well.
*******************************************
SOUP
Pork, Pineapple and Tomato soup -Thit Heo
Xao Ca Va Thom (Vietman)
1/2 pound boneless pork loin
2 tablespoons fish sauce
2 tablespoons cooking oil
1 1/2 cup pineapple, peeled, cored,
chpped
2 tomatoes, cut into thin wedges
2 large shallots, thinly sliced
1/4 cup minced fresh coriander leaves
Preparation: Make thin slices of the pork,
cutting across the grain
of the meat. In a bowl, combine the pork with
4 teaspoons of the
fish sauce. Cover and let marinate for at least
15 minutes. In the
meantime, heat the oil over high heat in a
deep saucepan. Add the
pork, pineapple, tomatoes and shallots; saute
the mixture for 2
minutes. Add 5 cups water, bring to a boil and
add the remaining
fish sauce and coriander leaves. Taste and
add salt if desired.
Remove from heat and serve at once.
Serves 6.
Prawn Soup -Kung Tom Yam (Thai)
2 lb. raw prawns
1 Tbs., oil
8 cups hot water
1 1/2 tsp., salt
2 stalks lemon grass
4 kaffir lime leaves
2-3 fresh chilies
1 Tbs. Nam pla (fish sauce)
2 Tbs. lemon Juice (or to taste)
1 fresh red chili, seeded and chopped
2 Tbs. fresh coriander, chopped
4 green onions, with tops, chopped
Shell and devein prawns, retaining the scraps.
(Hold shelled prawn, curved, back side up.
Insert a toothpick just under the vein in the
middle of the back. Lift carefully and the vein
will come out.) Heat oil in the sauce pan and
fry the shrimp heads and shell scraps until
they turn pink. Add hot water, salt, lemon
grass, lime leaves and whole chilies. Bring to
a boil, cover and simmer 20 minutes. Strain
stock and return to a boil. Add prawns and
simmer for 3-4 minutes or until they are just
cooked. Add nam pla and lemon juice to
taste. This soup should have a pronounced
acid flavor. Serve hot garnished with sliced
chili, coriander and green onion slices.
P.S. For those who don’t care for shrimp, you
can substitue chicken or pork, and chicken
broth with delicious, albeit, different results!
***************************************
SALAD
Watercress Salad (Vietnamese)
2 bunches watercress sprigs
1/2 head of butter lettuce
Dressing:
1/2 cup red wine vinegar
3Tbsp sugar
pinch of salt
1tsp pepper
1Tbsp vegetable oil
1. mix all dressing ingredients
2. toss salad w/ dressing
Shredded Cabbage and Chicken Salad-Ga Xe
Phai (Vietnam)
2 chili peppers, seeded and minced
3 garlic cloves, minced
2 tablespoons sugar
1 tablespoon rice vinegar
3 tablespoons fresh lime juice
3 tablespoons fish sauce (nuoc mam)
3 tablespoons vegetable oil
1 medium onion, thinly sliced
freshly ground black pepper
2 cups shredded cooked chicken
4 cups finely shredded white cabbage
1 cup shredded carrot
1/2 cup shredded fresh mint
coriander sprigs, for garnish
Preparation: In a bowl, combine the
chilies,garlic, sugar, vinegar
lime juice, fish sauce, oil, onion, and black
pepper. Let the
dressing stand for 30 minutes. In a large
mixing bowl, combine the
shredded chicken, cabbage, carrot, and mint.
Sprinkle the dressing
over all and toss well. Transfer the salad to a
serving platter and
garnish with coriander sprigs. Sprinkle with
additional black
pepper and serve with shrimp chips, if desired.
Serves 4 to 6.
Carrot and Green Bean Salad with PawPaw -
Som Tam ( Thailand)
Som Tam literally means "sour and pounded",
and that's what is so unusual
about this dish. The salad has a slight tartness
from the lemon juice and
it's bruised or lightly pounded to a soft, but
never mushy, consistency.
3 cloves garlic, peeled
1 tsp sliced fresh chile
1/4 lb green beans, cut into 1" pieces
2 carrots, shredded
2 tomatoes, diced
1 small green pawpaw (papaya) peeled,
seeded and diced
1/2 cup lemon juice
3 tbsp fish sauce
1 tbsp sugar
5 tbsp dried shrimp, washed, then ground
2 tbsp crushed roasted peanuts
Using a mortar and pestle, pound garlic and
chile until well pulverized.
Remove and place in a large mixing bowl with
beans. Slightly bruise them
with a pestle, add carrot and tomato, bruise
them, then add pawpaw and
again, lightly bruise.
Add about 4 tablespoons of the lemon juice,
add the fish sauce and sugar
and toss. Taste and adjust seasonings if
necessary.
When satisfied with the flavour and
consistency, sprinkle with ground
shrimp and toss again. Serve on lettuce
leaves garnished with ground
peanuts.
*************************************************
MAIN COURSE
Stir Fried Beef with Lemon Grass-Thit Bo Xao
Xa Ot (Vietnam)
2 stalks fresh lemon grass or 2
tablespoons dried
1 pound lean beef filet or eye of round
2 fresh red chile peppers, seeded and
minced
6 garlic cloves, minced
3 tablespoons fish sauce (nuoc mam)
1 teaspoon arrowroot or cornstarch
6 tablespoons vegetable oil
2 medium onions, cut into slivers
1 tablespoon sugar
1/4 cup dry-roasted peanuts, coarsely
ground
coriander sprigs, for garnish
Preparation: If usung fresh lemon grass,
discard the outer leaves and
upper half of the stalk. Slice pepre thin and
chop very fine. If
using dried lemon grass, soak in warm water
for 1 hour. Drain and
chop very fine. Cut the beef across the grain
into very thin 2x3"
slices. Pound the meat lightly with flat side of
a cleaver. In a
bowl, combine beef with the lemon grass,
chilies, half the garlic,
2 tablespoons fish sauce, the arrowroot, black
pepper to taste and
2 tablespoons of the oil. Set aside 30 minutes.
Heat a large
skillet over moderately high heat and add 2
tablespoons of the oil.
When the oil is hot, add the onions and
remaining garlic; stir-fry
for about 3 minutes or until golden brown.
Remove the onions
with a slotted spoon to a plate. Add remaining
2 table spoons oil
to the skillet. When the oil is hot, add the
beef, the remaining
1 tablespoon fish sauce and the sugar. Saute
over high heat for
1 to 2 minutes, or until the beef is just cooked.
Transfer the
mixture to a heated platter. Arrange the
sauteed onions around
the meat mixture; sprinkle peanuts and balck
pepper over all.
Garnish with coriander. NOTE: for a delicious
sandwich, stuff a
crust French bread with the stir-fried beef.
You may substitute
chicken or shrimp for beef. Serves 4.
Sate Ayam -Peanut Butter Sate with Chicken
3/4 cup Peanut Butter
3 tbsp lime juice
3 garlic cloves
3 scallions (green onions)
1/2 cup vegetable or chicken bullion
1 tspn fresh grated ginger
1 green chili pepper, chopped (vary color of
pepper according to your taste)
Whip up everything in your Cuisinart or
blender
until just slightly chuncky. Refrig for a few
hours to let the ginger "come out".
Soak bamboo skewers in water for at least 2
hours. Thread chicken chunks on the skewers
brush with peanut sauce. Grill over medium
coals or in a broiler, basting frequently, until
chicken is done. Serve with remaining sauce
for dipping.
Stir Fried Asparagus, Corn & Prawns (Thai)
I recommend doing all of the chopping first.
Once you start "wokking", it moves pretty fast.
I line up everything in the order it will be
used. It makes me feel like Julia Child!!!
30ml/2 tbsp vegetable oil
3 clove garlic, finely chopped
200 g/7 oz thin asparagus, cut into 2.5
cm/1in lengths. Separate the
stalks from the tips.
115g/4 oz baby sweetcorn
15ml/1 tbsp dark soy sauce
60ml/4 tbsp vegetable stock
1 ripe tomato, finely chopped
5ml/1 tsp cornstarch or flour
115g/4oz large cooked prawns sliced
lenthways
1 large carrot, peeeled and cut
into matchsticks
2.5cm/1inch root ginger, peeled and cut
into fine matchsticks
2.5ml/1/2 sp chili powder (or one small,
hot,red chili)
55g/2oz fresh water spinach, bok choi
or fresh spinach
Heat the oil in a wok or frying pan over
moderate heat and add the garlic. Fry until
golden-brown.
Add the asparagus stalks (reserving the tips
for later) and baby corn and stir-fry for 2-3
mins.
Stir in the soy sauce, vegetable stock and
tomato.
Add the cornstarch and stir until thickened
slightly.
Add the prawns, carrots, asparagus tips,
ginger and chili and stir fry for a futher
two minutes.
Finally, add the water spinach, bok choi or
spinach, cook for 1 minute, remove from heat
and serve immediately.
Asam Babi Goreng (Indonesian (Bali) Fried
Tamarind Pork)
1 lb. Pork spareribs
1 onion roughly cut
2 cloves garlic
2 tsp. chopped fresh ginger
2 tbls dark soy sauce
1 tsp. sambal ulek or 2 fresh red chilies,
seeded
1 tbs. oil
4 tbs. Tamarind liquid
1/2 tsp. salt
2 tsp. palm sugar (or substitute)
Cut ribs into short lengths (2 inches). Puree
onion, garlic, ginger, soy sauce, and sambal or
chilies in a blender. Heat oil in a wok and
brown pork evenly. Pour off extra fat, add
blended mixture and stir fry for 4-5 minutes
over medium heat. Add tamarind liquid, salt
and 1/4 cup hot water, reduce heat, cover and
simmer 25-30 minutes. Add sugar and cook
uncovered, stirring, until gravy is dark and
almost dry. Serve hot.
*****************************************
SIDES
Fried Tofu with Holy Basil
1 tbsp vegetable oil
2 tbsp minced garlic (6 cloves)
1/4 lb yard long beans (or fresh green beans)
trimmed and sliced into 1/4" PCs
2 bird chilies*, stemmed and minced
1-1/2 lb firm tofu, cut into 1-inch cubes
1-1/2 tbsp fish sauce
1 tsp salt
1 tsp sugar
1/2 cup coarsely chopped holy basil** (plus a
few leaves reserved for garnish)
Set a large heavy skillet or wok over high
heat. Add the oil and when it is
hot, toss in the garlic and stir-fry until golden,
about 30 seconds. Add
the beans and chilies and stir-fry for 3
minutes. Add the tofu and stir-fry
for 2 minutes; as the tofu breaks up, it will start
to look like scrambled
eggs.
Add the fish sauce, salt and sugar and mix
well. Continue to cook until
the beans are just tender and bright green, 3
to 4 minutes longer. Add the
chopped holy basil and mix thoroughly.
Transfer to a warmed platter,
garnish with whole basil leaves & serve.
*Bird Chilies are tiny, fiery-hot multicoloured
chilies. Serrano chilies
are a good substitute.
**Holy Basil has pointed leaves with serrated
edges and purple stems. It
has little taste raw, but when heated, it is
more pungent than common
basil. If you cannot find it use common basil
and increase the amount by
half.
Steamed Sticky Rice (Thai)
3 cups sticky rice (also called sweet or
glutinous rice)
Water
Soak rice in water to cover for at least 2 hours
or until the next day. Drain, rinse, and drain
again. Place rice on a steaming rack lined
with a clean towel. Into a large pan pour 1 1/2
inches of boiling water then place rack in the
pan. Cover and steam until rice is tender
(about 20 minutes) Dump rice into a
dampened shallow tray and turn with a wet
spoon 2-3 minutes to cool and stop cooking.
Cover until ready to serve. Good warm or at
room temp. Eat with your fingers by rolling
into balls or clumps.
Spicy Quick Fried Long Beans
Serves 4
30ml/2 tbsp vegetable oil
5ml/1 tsp finely chopped garlic
15ml/1 tbsp red curry paste
225g/8 oz Chinese long beans or fine
green beans, cut into 2.5cm/1in
lengths
30ml/2 tbsp light soy sauce
60ml/4 tbsp vegetable stock
5ml/1 tsp sugar
30ml/2 tbsp ground roast peanuts
5ml/1 tsp finely chopped Kaffir lime leaves
85g/3 oz (3/4 cup) ready fried tofu, finely
sliced (optional)
Heat the oil in a wok or large frying pan and fry
the garlic until golden
brown. Stir in the red curry paste, then add
the long beans, soy sauce,
vegetable stock, sugar, peanuts, Kaffir lime
leaves and tofu. Stir fry
gently until heated through. Serve
immediately.
***************************************
DESSERTS
Sticky Rice with Mangos (Thai)
The Thai equivalent of rice pudding
3 cups fresh coconut milk divided into 1 cup
cream, 2 cups milk. (Or use canned)
2/3 cup sticky rice (sweet or glutinous)
1/4 cup sugar
1/2 tsp. salt
2 large mangos, peeled and cut in wedges
Rinse rice with cold water until water runs
clear. Soak in water to cover for 2 hours.
Drain. Scald milk in top of a double boiler.
Add rice, sugar and salt. Cover and cook over
simmering water until rice is tender, 15-20
minutes. Remove from heat and spoon into
serving bowl to cool. Divide mangos and
serve with rice. Spoon coconut cream over
the top. Makes 4 servings.
Lychee and Ginger Ice (Da Vai, Gung)
1 can (11oz) lychees in heavy syrup
1/2 ounce fresh gingerroot, peeled and grated
Preparation: Combine the lychees and syrup,
the ginger and 2/3
cup of water in a blender or food processor
and blend to a fine
pruee. Pour the pureed mixture into a 9"
square baking pan. Cover
and freeze until firm, about 3 hours. Break the
iced mixture into
chunks and process again until just slushy.
Return to the pan and
freeze until solid. Allow the mixture to soften
slightly, about
5 minutes, before scooping into chilled dessert
cups. Serve,
garnished with mint leaves, lychees and a light
crisp cookie, if
desired. Serves 4.
Rempeyek Kelapa (Indonesian Coconut
Wafers)
1/2 cup rice flour
2 tbs. ground rice
1 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground turmeric
1/8 tsp. kencur powder (aromatic ginger)
3/4 tsp. salt
1 cup coconut milk
1 clove crushed garlic
1 small onion, finely chopped
3/4 cup fresh or dried coconut
oil for frying
Sift all dry ingredients together. Add coconut
milk and beat to a smooth batter. Stir in
garlic, onions, and coconut. Mix well.
Heat 1/2 inch of oil in a fry pan almost to the
smoking point. Drop batter by tablespoons
into the oil. It should spread itself into a lacy
wafer. If it doesn’t spread, thin it out with a
little more coconut milk. Fry until golden
brown on the underside then turn and fry the
other side until golden. Drain and cool on an
absorbent paper covered wire rack (this helps
in the crisping process) Store in airtight
container
********************************************
DRINKS
Thai Iced Tea
1 tbsn tea leaves per cup water
Sweetened condensed milk
Pour condensed milk into the strong iced tea.
As the dense milk slowly
settles into the tea, it make fascinating
patterns and adds a surprsingly
exotic flavor.
Fresh Coconut Juice
Slice the top off a fresh coconut
add a dash of orange flavored syrup
add crushed ice
Drink through a straw
Plantation South
The GULF COAST GOURMETS welcomes you to "Plantation South" and our traditional southern dinning.(
Visit the mansion first!!
Welcome to" Plantation South", as your
carriage takes you along the gentle curving
drive way you are acutely aware of the
profusion of flowers and beauty. Azaleas
are in full bloom, the scent of Jasmine is
in the air. You round the curve and there
before you is the most majestic scene, a
stately southern mansion, in all its splendor. Tall
glistening white columns, huge doors,
hitching post at the front for your horses,
thoughts of "Gone With the Wind" immediately
flood into your mind. You arrive at the
front and enter the parlor. Though the
beauty along the drive was beyond belief,
inside the mansion takes your breath away!
You are escorted to the Magnolia Room to join
the other guests. Through the large French
windows you see the plantation gardens in all
their magnificence, laid out to surround the
small lake and with walking paths in many
directions. Your eyes immediately spot the
rose garden or should I say gardens, it seems
that you have never seen so many roses in one
place, every size, shape and color, your
heart beat quickens with the thought of the
fragrance that must be in the air, you can
hardly wait for the formal tour to visit the
gardens.
In the Magnolia room, drink and snack on these southern tibbits. (see text)
CANDIED PECAN HALVES
2 Cups pecan halves.
1 Cup sugar.
5 Tbsp water.
1/8-1/4 Teasp salt.
1 1/2Teasp vanilla.
1 1/2Teasp cinnamon
Roast pecans 10-12 minutes in a preheated 300
degree oven. In a large sauce pan combine
the remaining ingredients, cook on high heat
approximately 2 minutes or until mixtures
forms a soft ball in cold water. Remove
from heat, add pecans and stir until pecans
are coated. Pour out on to wax paper and
separate, Let cool.
SOUTHERN PEANUT BRITTLE
1 Cup sugar.
1/2Cup light karo syrup.
1/2Cup water.
2 Cups peanuts.
1 Tbsp butter or margarine.
1/2Teasp vanilla.
1 Teasp baking soda.
In a large cast iron skillet on medium heat,
cook sugar, syrup and water until a small
amount will form a soft ball when placed in
cool water. Add peanuts, stirring constantly,
until peanuts reach the hard crack stage.
Remove from heat and quickly add butter,
vanilla and soda. (Soda will cause foam).
Stir until it is well mixed. Pour on a
buttered aluminum foil sheet. Thin to a
single peanut thickness, cool. Break into
pieces to serve.
CHILI PEANUTS
1 Cup raw peanuts.
1/4Teasp chili powder.
Dash of paprika.
Dash of red (ground) pepper if desired.
Roast in 300 degree oven until peanuts are
dry and lightly browned (don’t over cook!)
FRIED PEANUTS
1 Cup raw peanuts (skinned)
Salt
Oil for frying.
Place peanuts in a wire basket, lower into
the oil, when peanuts start turning brown
remove, pour out onto a paper towel lined
plate, add salt to taste. Store in air
tight container.
SOUTHERN "Elderberry Flower" CHAMPAGNE
4 Large heads elder berry flowers
3 1/2Cups sugar.
2 Tbsp vinegar
1 Gal water.
2 Lemons
Put the flowers , sugar, vinegar and water
into a large bowl. Squeeze the juice from
the lemons and cut the shells into quarters. Add lemon juice
and segments; cover and let stand for 24
hours, stirring or shaking occasionally
with a wooden spoon. Strain into screw-
topped bottles. Chill before serving.
May be served with a dash of vodka or white
rum.
We offer two menus: 1) a lunch menu of "HOBO" dinners and 2) An evening menu of Southern Fried Catfish and Shrimp
"HOBO" Dinners (see text)
Hobo dinners (Your choice: a pork chop,
hamburger steak, or split chicken breast
half) cooked with celery, salt, pepper,
carrots, potatoes and onions cooked in
a tent of aluminum foil resembling a
hobo's pouch; turnip greens & turnips;
squash casserole; stuffed celery; corn
sticks; mayonnaise biscuits; jam cake
with caramel icing; iced tea; coffee.
HOBO DINNERS
8 hamburger steaks, split chicken breast
halves or pork chops
8 large carrots
8 medium sized potatoes
8 - 1 inch ribs of celery
2 onions quartered
Salt and pepper to taste
Pam
Spray a little Pam in the middle of a
large square of heavy duty aluminum foil.
Place meat in the middle of the foil on
top of the Pam. Then place on top, one
carrot cut as for roast, 1 potato
quartered, 1 - 1 inch celery rib,
1 onion quarter, salt and pepper to
taste. Sprinkle with a little water.
Bring up edges of foil and twist at
top forming a tent around the meat and
the vegetables.
Place hobo pouches on a cookie sheet
and bake at 350 degrees until meat is
done (approximately 1 to 1.5 hours).
Serves 8.
When serving, just place a hobo pouch
on each plate.
TURNIPS AND TURNIP GREENS
1/3 bushel of turnip greens
1 - 2 inch piece of salt pork
Plunge greens into a solution that
is approximately half vinegar and
half water. Look greens (this means
to wash them), remove any debris and
rinse well. Remove any woody stems
and set aside. Fry salt pork in the
pan you intend to cook your greens in
and let the pan cool. Leave the salt
pork strip in the pan and add 1/4 to
1/2 cup of water and salt to taste.
Stack greens in pan. (It is o.k. if
they overflow the pan some, because
they will really cook down a lot.) Put
greens on low heat and cook slowly
until they are just tender and then
remove from heat. Add cooked, drained
turnips to the top of the greens.
(1/3 bushel of turnip greens is
approximately one grocery bag full.)
TURNIP PREPARATION
Peel about 16 medium turnips or 8
very large turnips. Discard any
turnips that are peffy inside.
Cut into bite sized pieces. (My mother
usually eighths medium turnips.) Place
in a pan and cover with water. Add
salt and pepper to taste and about
1 teaspoon of corn oil. Bring to a
boil. Reduce heat to low and cover.
Cook until the turnips are just tender.
They should be firm and white. If they
are pinkish, they have been overcooked.
Drain done turnips and add to the top
of your dish of greens.
SQUASH CASSEROLE
1 pound yellow squash
1 1/2Cup grated cheese
1/4 stick butter
1 egg
1/4 Cup milk
1 medium sized onion diced
8 round buttery crackers
Boil squash and onion in salted water
until tender. Add grated cheese and
butter. Add beaten egg. Moisten
cracker crumbs with milk and add to
the squash mixture when crackers
become mushy. Season to taste. Bake
at (preheated) 350 degrees until brown.
STUFFED CELERY
1 stalk of celery (washed, drained,
stringed and cut into small ribs - small
meaning about 3 or 4 bites.) 1 - 8oz.
package of cream cheese softened
1/2 Cup finely chopped pecans.
Blend cheese and pecans with a fork until
thoroughly mixed. Using a fork, press
cheese mixture in the celery ribs.
Serves 8.
Keep refrigerated.
CORN BREAD STICKS
2 Cups self rising cornmeal mix
2 eggs
1 Cup buttermilk or enough to make a
cake batter like consistency.
Grease an iron cornstick pan (or muffin
pan, or other molded type pan) and
place in a preheated 425 degree oven
just long enough to heat grease.
While pan is heating mix the cornmeal,
eggs and milk quickly. (Your pan
should be hot by this time.)
Carefully remove hot pan from oven
and quickly pour cornmeal batter
into cornstick molds. Bake at 425
degrees for 25 to 30 minutes or until
cornsticks brown.
Makes 12
MAYONNAISE BISCUITS
1 Cup self rising flour
1/2 Cup sweet milk
1 Tbsp. mayonnaise
Mix ingredients together and drop by
*TEASPOONFULS* onto a greased pan very
close together. Bake at 375 degrees
for 25 to 30 minutes or until brown.
Brush with butter while still hot.
JAM CAKE
1 Cup butter
2 Cups sugar
6 eggs
3 Cups flour
1 tsp. all spice
1 tsp. cinnamon
1 tsp. cloves
1 tsp. baking soda
1 Cup buttermilk
2 Cups blackberry jam
2 Cups pecans, finely chopped
1 Cup raisins
Preheat oven to 350 degrees. Cream
butter and sugar, add eggs one at a
time. Beat well. Mix flour, spices
and soda. Add flour mixture
alternately withbuttermilk to creamed
mixture. Add jam, pecans and raisins.
Bake in three greased and floured 9
inch layer pans for 35 minutes.
Frost with 2 recipes of caramel icing.
CARAMEL ICING
2 Cups sugar
1/2 Cup milk
2 Tbsp flour
1 stick margarine
Dash of salt.
Caramelize 2/3 Cup of the sugar.
(This means to brown on low heat
while constantly stirring using
a heavy skillet, such as an iron
skillet. The darker the sugar,
the darker your icing will be.) Put
caramelized sugar aside. Mixed
remaining white sugar, flour and salt.
Add milk and ,margarine.
When the ingredients come to a boil,
add caramelized sugar and cook for 2
more minutes.
As soon as the frosting begins to
thicken spread quickly on cool cake
and between the cake layers.
This makes one recipe of the icing.
My mother makes this cake often and
so did my grandmother and they always
ended up making two recipes to cover
the cake. This icing tends to become
unspreadable quickly, so you must work
very quickly. However, it is well
worth the effort!
Should have said:HOBO Dinners, Turnip greens, Squash casserole, Cornbread sticks, Jam cake, Celery sticks, Mayo biscuits
Catfish, Shrimp, Baked beans, Cole slaw & Hush puppies
Southern Fried (farm raised) Catfish;
Fried shrimp; Hushpuppies,jalapeno pepper
and onion style; Baked beans deluxe;
Cole slaw; Sliced tomatoes; Sliced
onions; Dill pickle spears; Lemon
ice box pie; White wine; Beer; Ice tea;
Coffee. Tartar Sauce; Shrimp sauce
SOUTHERN FRIED CATFISH
16, 8-9 oz catfish or
16 catfish filets
Breading mix for catfish
3 lbs Self-rising yellow corn meal
or corn meal mix.
3 Tbsp ground black pepper.
4 Tbsp salt.
Ground cayenne pepper if desired.
4 Eggs beatten.
Enough oil to deep fry the fish
Mix corn meal, pepper(s) and salt
together and put it in a large
plastic bag.
Beat the eggs in a bowl large enough
to dip catfish.
Heat the oil until when you drop a
pinch of meal into it the meal sizzles
instead of sinking to the bottom.
Dip the fish into the egg and then
into the bag of meal mix. Shake the bag
to completely cover the fish. Remove
and drop fish into the hot oil. Cook
until the fish "flakes" or 5 minutes
per inch thick or until golden brown
To keep fish crisp, drain on a wire
rack, hold in a warm oven until all
are cooked or meal is served.
FRIED SHRIMP
48 shrimp
Batter for dipping shrimp
2 Egg whites
1 cup cold water
1 cup corn starch
1 cup all purpose flour
Wisk egg whites in a bowl until
double in volume. Wisk in water,
wisk in corn starch, wisk in flour
until smooth.
Peel and devein the shrimp, dip in
batter and drop in hot oil until
shrimp turns a golden brown.
Drain on wire rack.
SHRIMP DIPPING SAUCE
1/2 Cup catsup.
1/2 Cup chili sauce.
1/2 Teasp horseradish.
3-4 drops of Tabasco sauce.
Mix all ingredients together.
HUSH PUPPIES
2 1/4 cups self rising corn meal.
1 Cup self rising flour.
1/2 Can of beer (drink the other half)
2 Cups buttermilk (maybe less)
1/2 Teasp ground black pepper or to
taste.
3 Eggs beatten
2 large onions cut in large pieces
1 Cup jalepeno pepper chopped in
large pieces.
Oil for deep frying
Mix meal, flour, eggs, black pepper,
milk. The trick is to get the mixture
"just right" in thickness. If the
batter separates, flattens out when
it hits the oil, the mixture is too
thin, you can add more meal or flour
to "tighten it up." Add onions and
jalepeno pepper.
Now the hard part- Get a small bowl
of water close to the cooking pan.
Get a small spoon like you would
stir coffee with, dip the spoon in
the water, and dip it every time you
are going to dip the mixture, (this
prevents the mixture from sticking
to the spoon), scrape the spoon
across the top of the mixture, causing
the mix to start rolling ahead of
the spoon. When you have a small
roll about the size of the first
joint of your pointer finger lift
it and let it roll/slide off the
spoon into the hot oil. It will
go to the bottom, you might move it
gently with a strainer, it will come
to the top, kind of touch it with
your strainer and it should turn over.
When it is golden brown it should be
done. If it gets too dark before it
is done then the oil is too hot.
The major mistake in cooking
hushpuppies is making them TOO big.
They burn on the outside before they
get done on the inside.
OH! A couple of other things 1) Never
let the dipping spoon get in the hot
oil, if you do, change spoons.
2) Don’t stick your finger in the
hot oil, it will burn you!!
BAKED BEANS DELUXE
1 Lb Ground beef.
3 Lbs pork and beans.
1/2 Cup brown sugar.
1 Cup tomato catsup.
2 Tbsp Worchestershire sauce.
3 Tbsp Prepared mustard.
4 Tbsp bacon drippings.
1/2 Green bell pepper chopped in
1 inch pieces.
1 Medium onion chopped in 1 inch
pieces.
Brown the beef, mix all ingredients
together, pour into a 9X14 inch baking
dish, bake at 375 degrees for about
1 hour.
COLE SLAW
8 Cups shredded cabbage.
1/4 Cup shredded carrots.
1/3 Cup sugar.
1/2 Teasp salt.
1/8 Teasp ground black pepper.
1/4 Cup milk.
1/2 Cup Miracle Whip salad dressing.
1/4 Cup buttermilk.
1 1/2 Tbsp white vinegar.
2 1/2 Tbsp lemon juice.
Mix cabbage and carrots together.
Mix remaining ingredients together
and then add to the cabbage/carrot
mixture. Refrigerate to let flavors
blend.
LEMON ICE BOX MERINGUE PIE
1 Can Eagle Brand condensed milk.
1/2 Cup fresh lemon juice.
2 large eggs, separated
Grated rind of 1 lemon.
1/4 Teasp lemon extract.
2 Tbsp sugar.
1/4 Teasp cream of tartar.
1 (8 inch) graham cracker pie shell.
Blend milk, juice, egg yoks, grated
lemon rind and lemon extract until
mixture thickens. Pour into pie shell.
Beat egg whites and cream of tartar
until stiff.
Gradually add sugar. Cover pie with
meringue and bake in preheated to
350 degrees until meringue is
golden brown. Chill before serving.
Gulf Coast Gourmets
The GULF COAST GOURMETS welcomes you to "Plantation South" and our traditional southern dinning.(
Visit the mansion first!!
Welcome to" Plantation South", as your
carriage takes you along the gentle curving
drive way you are acutely aware of the
profusion of flowers and beauty. Azaleas
are in full bloom, the scent of Jasmine is
in the air. You round the curve and there
before you is the most majestic scene, a
stately southern mansion, in all its splendor. Tall
glistening white columns, huge doors,
hitching post at the front for your horses,
thoughts of "Gone With the Wind" immediately
flood into your mind. You arrive at the
front and enter the parlor. Though the
beauty along the drive was beyond belief,
inside the mansion takes your breath away!
You are escorted to the Magnolia Room to join
the other guests. Through the large French
windows you see the plantation gardens in all
their magnificence, laid out to surround the
small lake and with walking paths in many
directions. Your eyes immediately spot the
rose garden or should I say gardens, it seems
that you have never seen so many roses in one
place, every size, shape and color, your
heart beat quickens with the thought of the
fragrance that must be in the air, you can
hardly wait for the formal tour to visit the
gardens.
In the Magnolia room, drink and snack on these southern tibbits. (see text)
CANDIED PECAN HALVES
2 Cups pecan halves.
1 Cup sugar.
5 Tbsp water.
1/8-1/4 Teasp salt.
1 1/2Teasp vanilla.
1 1/2Teasp cinnamon
Roast pecans 10-12 minutes in a preheated 300
degree oven. In a large sauce pan combine
the remaining ingredients, cook on high heat
approximately 2 minutes or until mixtures
forms a soft ball in cold water. Remove
from heat, add pecans and stir until pecans
are coated. Pour out on to wax paper and
separate, Let cool.
SOUTHERN PEANUT BRITTLE
1 Cup sugar.
1/2Cup light karo syrup.
1/2Cup water.
2 Cups peanuts.
1 Tbsp butter or margarine.
1/2Teasp vanilla.
1 Teasp baking soda.
In a large cast iron skillet on medium heat,
cook sugar, syrup and water until a small
amount will form a soft ball when placed in
cool water. Add peanuts, stirring constantly,
until peanuts reach the hard crack stage.
Remove from heat and quickly add butter,
vanilla and soda. (Soda will cause foam).
Stir until it is well mixed. Pour on a
buttered aluminum foil sheet. Thin to a
single peanut thickness, cool. Break into
pieces to serve.
CHILI PEANUTS
1 Cup raw peanuts.
1/4Teasp chili powder.
Dash of paprika.
Dash of red (ground) pepper if desired.
Roast in 300 degree oven until peanuts are
dry and lightly browned (don’t over cook!)
FRIED PEANUTS
1 Cup raw peanuts (skinned)
Salt
Oil for frying.
Place peanuts in a wire basket, lower into
the oil, when peanuts start turning brown
remove, pour out onto a paper towel lined
plate, add salt to taste. Store in air
tight container.
SOUTHERN "Elderberry Flower" CHAMPAGNE
4 Large heads elder berry flowers
3 1/2Cups sugar.
2 Tbsp vinegar
1 Gal water.
2 Lemons
Put the flowers , sugar, vinegar and water
into a large bowl. Squeeze the juice from
the lemons and cut the shells into quarters. Add lemon juice
and segments; cover and let stand for 24
hours, stirring or shaking occasionally
with a wooden spoon. Strain into screw-
topped bottles. Chill before serving.
May be served with a dash of vodka or white
rum.
We offer two menus: 1) a lunch menu of "HOBO" dinners and 2) An evening menu of Southern Fried Catfish and Shrimp
"HOBO" Dinners (see text)
Hobo dinners (Your choice: a pork chop,
hamburger steak, or split chicken breast
half) cooked with celery, salt, pepper,
carrots, potatoes and onions cooked in
a tent of aluminum foil resembling a
hobo's pouch; turnip greens & turnips;
squash casserole; stuffed celery; corn
sticks; mayonnaise biscuits; jam cake
with caramel icing; iced tea; coffee.
HOBO DINNERS
8 hamburger steaks, split chicken breast
halves or pork chops
8 large carrots
8 medium sized potatoes
8 - 1 inch ribs of celery
2 onions quartered
Salt and pepper to taste
Pam
Spray a little Pam in the middle of a
large square of heavy duty aluminum foil.
Place meat in the middle of the foil on
top of the Pam. Then place on top, one
carrot cut as for roast, 1 potato
quartered, 1 - 1 inch celery rib,
1 onion quarter, salt and pepper to
taste. Sprinkle with a little water.
Bring up edges of foil and twist at
top forming a tent around the meat and
the vegetables.
Place hobo pouches on a cookie sheet
and bake at 350 degrees until meat is
done (approximately 1 to 1.5 hours).
Serves 8.
When serving, just place a hobo pouch
on each plate.
TURNIPS AND TURNIP GREENS
1/3 bushel of turnip greens
1 - 2 inch piece of salt pork
Plunge greens into a solution that
is approximately half vinegar and
half water. Look greens (this means
to wash them), remove any debris and
rinse well. Remove any woody stems
and set aside. Fry salt pork in the
pan you intend to cook your greens in
and let the pan cool. Leave the salt
pork strip in the pan and add 1/4 to
1/2 cup of water and salt to taste.
Stack greens in pan. (It is o.k. if
they overflow the pan some, because
they will really cook down a lot.) Put
greens on low heat and cook slowly
until they are just tender and then
remove from heat. Add cooked, drained
turnips to the top of the greens.
(1/3 bushel of turnip greens is
approximately one grocery bag full.)
TURNIP PREPARATION
Peel about 16 medium turnips or 8
very large turnips. Discard any
turnips that are peffy inside.
Cut into bite sized pieces. (My mother
usually eighths medium turnips.) Place
in a pan and cover with water. Add
salt and pepper to taste and about
1 teaspoon of corn oil. Bring to a
boil. Reduce heat to low and cover.
Cook until the turnips are just tender.
They should be firm and white. If they
are pinkish, they have been overcooked.
Drain done turnips and add to the top
of your dish of greens.
SQUASH CASSEROLE
1 pound yellow squash
1 1/2Cup grated cheese
1/4 stick butter
1 egg
1/4 Cup milk
1 medium sized onion diced
8 round buttery crackers
Boil squash and onion in salted water
until tender. Add grated cheese and
butter. Add beaten egg. Moisten
cracker crumbs with milk and add to
the squash mixture when crackers
become mushy. Season to taste. Bake
at (preheated) 350 degrees until brown.
STUFFED CELERY
1 stalk of celery (washed, drained,
stringed and cut into small ribs - small
meaning about 3 or 4 bites.) 1 - 8oz.
package of cream cheese softened
1/2 Cup finely chopped pecans.
Blend cheese and pecans with a fork until
thoroughly mixed. Using a fork, press
cheese mixture in the celery ribs.
Serves 8.
Keep refrigerated.
CORN BREAD STICKS
2 Cups self rising cornmeal mix
2 eggs
1 Cup buttermilk or enough to make a
cake batter like consistency.
Grease an iron cornstick pan (or muffin
pan, or other molded type pan) and
place in a preheated 425 degree oven
just long enough to heat grease.
While pan is heating mix the cornmeal,
eggs and milk quickly. (Your pan
should be hot by this time.)
Carefully remove hot pan from oven
and quickly pour cornmeal batter
into cornstick molds. Bake at 425
degrees for 25 to 30 minutes or until
cornsticks brown.
Makes 12
MAYONNAISE BISCUITS
1 Cup self rising flour
1/2 Cup sweet milk
1 Tbsp. mayonnaise
Mix ingredients together and drop by
*TEASPOONFULS* onto a greased pan very
close together. Bake at 375 degrees
for 25 to 30 minutes or until brown.
Brush with butter while still hot.
JAM CAKE
1 Cup butter
2 Cups sugar
6 eggs
3 Cups flour
1 tsp. all spice
1 tsp. cinnamon
1 tsp. cloves
1 tsp. baking soda
1 Cup buttermilk
2 Cups blackberry jam
2 Cups pecans, finely chopped
1 Cup raisins
Preheat oven to 350 degrees. Cream
butter and sugar, add eggs one at a
time. Beat well. Mix flour, spices
and soda. Add flour mixture
alternately withbuttermilk to creamed
mixture. Add jam, pecans and raisins.
Bake in three greased and floured 9
inch layer pans for 35 minutes.
Frost with 2 recipes of caramel icing.
CARAMEL ICING
2 Cups sugar
1/2 Cup milk
2 Tbsp flour
1 stick margarine
Dash of salt.
Caramelize 2/3 Cup of the sugar.
(This means to brown on low heat
while constantly stirring using
a heavy skillet, such as an iron
skillet. The darker the sugar,
the darker your icing will be.) Put
caramelized sugar aside. Mixed
remaining white sugar, flour and salt.
Add milk and ,margarine.
When the ingredients come to a boil,
add caramelized sugar and cook for 2
more minutes.
As soon as the frosting begins to
thicken spread quickly on cool cake
and between the cake layers.
This makes one recipe of the icing.
My mother makes this cake often and
so did my grandmother and they always
ended up making two recipes to cover
the cake. This icing tends to become
unspreadable quickly, so you must work
very quickly. However, it is well
worth the effort!
Should have said:HOBO Dinners, Turnip greens, Squash casserole, Cornbread sticks, Jam cake, Celery sticks, Mayo biscuits
Catfish, Shrimp, Baked beans, Cole slaw & Hush puppies
Southern Fried (farm raised) Catfish;
Fried shrimp; Hushpuppies,jalapeno pepper
and onion style; Baked beans deluxe;
Cole slaw; Sliced tomatoes; Sliced
onions; Dill pickle spears; Lemon
ice box pie; White wine; Beer; Ice tea;
Coffee. Tartar Sauce; Shrimp sauce
SOUTHERN FRIED CATFISH
16, 8-9 oz catfish or
16 catfish filets
Breading mix for catfish
3 lbs Self-rising yellow corn meal
or corn meal mix.
3 Tbsp ground black pepper.
4 Tbsp salt.
Ground cayenne pepper if desired.
4 Eggs beatten.
Enough oil to deep fry the fish
Mix corn meal, pepper(s) and salt
together and put it in a large
plastic bag.
Beat the eggs in a bowl large enough
to dip catfish.
Heat the oil until when you drop a
pinch of meal into it the meal sizzles
instead of sinking to the bottom.
Dip the fish into the egg and then
into the bag of meal mix. Shake the bag
to completely cover the fish. Remove
and drop fish into the hot oil. Cook
until the fish "flakes" or 5 minutes
per inch thick or until golden brown
To keep fish crisp, drain on a wire
rack, hold in a warm oven until all
are cooked or meal is served.
FRIED SHRIMP
48 shrimp
Batter for dipping shrimp
2 Egg whites
1 cup cold water
1 cup corn starch
1 cup all purpose flour
Wisk egg whites in a bowl until
double in volume. Wisk in water,
wisk in corn starch, wisk in flour
until smooth.
Peel and devein the shrimp, dip in
batter and drop in hot oil until
shrimp turns a golden brown.
Drain on wire rack.
SHRIMP DIPPING SAUCE
1/2 Cup catsup.
1/2 Cup chili sauce.
1/2 Teasp horseradish.
3-4 drops of Tabasco sauce.
Mix all ingredients together.
HUSH PUPPIES
2 1/4 cups self rising corn meal.
1 Cup self rising flour.
1/2 Can of beer (drink the other half)
2 Cups buttermilk (maybe less)
1/2 Teasp ground black pepper or to
taste.
3 Eggs beatten
2 large onions cut in large pieces
1 Cup jalepeno pepper chopped in
large pieces.
Oil for deep frying
Mix meal, flour, eggs, black pepper,
milk. The trick is to get the mixture
"just right" in thickness. If the
batter separates, flattens out when
it hits the oil, the mixture is too
thin, you can add more meal or flour
to "tighten it up." Add onions and
jalepeno pepper.
Now the hard part- Get a small bowl
of water close to the cooking pan.
Get a small spoon like you would
stir coffee with, dip the spoon in
the water, and dip it every time you
are going to dip the mixture, (this
prevents the mixture from sticking
to the spoon), scrape the spoon
across the top of the mixture, causing
the mix to start rolling ahead of
the spoon. When you have a small
roll about the size of the first
joint of your pointer finger lift
it and let it roll/slide off the
spoon into the hot oil. It will
go to the bottom, you might move it
gently with a strainer, it will come
to the top, kind of touch it with
your strainer and it should turn over.
When it is golden brown it should be
done. If it gets too dark before it
is done then the oil is too hot.
The major mistake in cooking
hushpuppies is making them TOO big.
They burn on the outside before they
get done on the inside.
OH! A couple of other things 1) Never
let the dipping spoon get in the hot
oil, if you do, change spoons.
2) Don’t stick your finger in the
hot oil, it will burn you!!
BAKED BEANS DELUXE
1 Lb Ground beef.
3 Lbs pork and beans.
1/2 Cup brown sugar.
1 Cup tomato catsup.
2 Tbsp Worchestershire sauce.
3 Tbsp Prepared mustard.
4 Tbsp bacon drippings.
1/2 Green bell pepper chopped in
1 inch pieces.
1 Medium onion chopped in 1 inch
pieces.
Brown the beef, mix all ingredients
together, pour into a 9X14 inch baking
dish, bake at 375 degrees for about
1 hour.
COLE SLAW
8 Cups shredded cabbage.
1/4 Cup shredded carrots.
1/3 Cup sugar.
1/2 Teasp salt.
1/8 Teasp ground black pepper.
1/4 Cup milk.
1/2 Cup Miracle Whip salad dressing.
1/4 Cup buttermilk.
1 1/2 Tbsp white vinegar.
2 1/2 Tbsp lemon juice.
Mix cabbage and carrots together.
Mix remaining ingredients together
and then add to the cabbage/carrot
mixture. Refrigerate to let flavors
blend.
LEMON ICE BOX MERINGUE PIE
1 Can Eagle Brand condensed milk.
1/2 Cup fresh lemon juice.
2 large eggs, separated
Grated rind of 1 lemon.
1/4 Teasp lemon extract.
2 Tbsp sugar.
1/4 Teasp cream of tartar.
1 (8 inch) graham cracker pie shell.
Blend milk, juice, egg yoks, grated
lemon rind and lemon extract until
mixture thickens. Pour into pie shell.
Beat egg whites and cream of tartar
until stiff.
Gradually add sugar. Cover pie with
meringue and bake in preheated to
350 degrees until meringue is
golden brown. Chill before serving.
Gulf Coast Gourmets
Introduction
The Chefs of the Purple Sage Welcome You to the Gila Monster Hacienda
Welcome to the Gila Monster Hacienda! Our Chefs
have been cooking for days to prepare for
tonight's Fiesta held in your honor. As you
walk beneath the giant cottonwood trees to the
verandah you admire the cool pink adobe walls
of the Gila Monster. Inside you are transported
to the Spanish Colonial time as you see the
adobe fireplaces, the dark beam ceilings and
the handwoven Mexican rugs lying on the wooden
plank floors. The hacienda is filled with native
arts from the Navajo and Apache nations.
Relax and settle into your room and make yourself
at home. And don't forget to help yourself to
a cool glass of Sangria while you explore the
cool hallways and sunny courtyards of the Gila
Monster Hacienda as you await tonight's Fiesta!
The Gila Monster's Kitchen
Our kitchen is lined with Mexican tiles of
simple design, daubed with cactus green and
Sonoran brown in a repeating southwest pattern.
The kitchen walls are of molded adobe, that most
malleable and plastic of the southwest building
materials, capable of following any curve a human
hand can shape it to. In that way it resembles
bread dough, another fundamental and plastic
human material, except that the ruddy tone of
the adobe makes it appear like dough pulled
directly from the landscape of the southwest
desert, pushed from nature's hands directly
into walls of no more artifice than desert hills
and arroyos.
The ever-present landscape flows in and through
the Gila Monster kitchen. It comes in as a stream
of brilliant golden sunlight; as the smell of
pinon nuts whose mother trees can be seen across
the acres of land here at the hacienda; as the
inescapable layer of desert dust which no one
tries overly hard to keep out, and, of course,
as the food itself. The corn you see growing
in the hacienda garden, the chilies that overflow
the valleys and hang in long ristra from the
verandahs and ceiling of the kitchen. This is
the basic stuff of the kitchen as well as the
basic stuff of the land.
Our larders are stocked well with Nixtamal (dried
hominy), white and blue cornmeals and flours, Chicos
(dried corn), Posole (hominy), pinon nuts,
pequin pods, Mexican chocolates, corn husks,
cumin, coriander, and of course, chilies.
Continue on and we shall tell you of the storied
history of our beloved chilies...
A short history of chilies...
"From the time Don Juan de Onate entered into
New Mexico in 1598, the building blocks of the
area's history have been well laced with chile.
The Spaniards brought the vegetable north with
them from the tropical areas of the New World.
Chile is the Spanish adaptation of chili, the
Aztec name for the plant. Botanists classify it
as Capsicum frutescens. Columbus found the West
Indians growing the fiery forebears of today's
varieties. Because of the pungency of the pods,
he called the plant pepper. Chile, along with
other peppers of the genus Capsicum, belongs in
the nightshade family, which also includes tomatoes
and potatoes.
Because spices were of immense commercial value in
Spain, the pungent chile was an important find for
Columbus and his men. In 1493, Peter Martyr wrote
that Columbus brought home with him "pepper more
pungent than that from the Caucasus." Twenty-five
years later it was described in detail by another
Spanish explorer. Chile had traveled to England by
1548 and into Central Europe by 1585. By 1550, chile
had been found growing in many of the tropical areas
of the New World besides the West Indies-in Central
America, Mexico, Peru, and Chile.
Though a perennial in its native habitat of tropical
America, chile grows as an annual in temperate zones.
It grows only under irrigation in New Mexico. Back in
1600, chile was grown sucessfully under irrigation, as
were Spanish wheat and Indian corn, along the Rio Grande.
Chile had become important enough in the territory by 1863
to be mentioned as follows in the Rio Abajo Press of February
2: "Congress takes fifty-thousand dollars out of the pockets
of the people of the United Sates to make us good roads for
intercommunication and the transportation of chile colorado
to market."
Prized as a condiment and a vegetable for 350 years, chile
is now valued for its vitamin content as well."
- Historic Cookery, 1966.
Introducing the Chefs of the Purple Sage...
The Gila Monster Hacienda
Welcomes
you
to
an evening
of
Fine Dining
with
The Chefs of the Purple Sage:
Richard, Cocinero; Roxana, Cocinera y Phred, Cocinero
Guest Cocinero: Pancho Villa
Dining in New Mexico and Arizona can be a unique and
delectable experience. Because of the diversity of
foods in New Mexico and Arizona many dishes may be
adapted with southwestern flair by simply adding chile.
New Mexico and Arizona are lands of many sites and sceneries,
The blue skies of the morning may turn into fiery reds,
purples, and oranges of the evening. The recipes here
are a product of the past and the present which is an
amalgamation of Indian, Spanish, Mexican and American
foods. This makes them typically Arizonan and New Mexican.
Please try our recipes and when you do, think of our golden days,
of red chile drying in the sun, of clean-swept yards, fiestas,
horno ovens and adobe houses within the landscape. Remember the
rich fertile valleys where good things grow. And think
of the families and friends sitting happily at their tables
enjoying each others company with foods from the earth.
A Spanish proverb says, "Buen provecho, amigos," which
means a full stomach makes a happy man.
Enjoy your stay with us at the Gila Monster Hacienda!
And now for the specialty of the house: SAUTE de GILA MONSTER cooked by Pancho Villa
SAUTE de GILA MONSTER cooked by Pancho Villa
Take 1 fat Gila monster. Do not skin him or mess around
with him very much, as this irritates him greatly.
Cooperate with him at this point. Place said monster in a
very heavy iron pot. Add quickly 1/2 cup butter, truffles,
Brie and Chablis. Place close-fitting lid on pot.
Cook over mesquite charcoal for 1 hour. Lift lid carefully.
He may look done. Do not believe him. It is only that he
has drunk the Chablis and is sublimely happy as the heated
pot almost equals the heat of his natural habitat: the
Arizona desert.
On second thought, leave said Gila monster free and treat
yourself to the Brie and Chablis.
Adios
Adios Amigos...
Senors, Senoras y Senoritas, the Chefs of the
Purple Sage would like to thank you for dining
with us at the Gila Monster Hacienda. If there
are other recipes you would like from our chefs
please feel free to contact them, as they are
willing to share and explore new recipes.
We hope you enjoyed your stay with us and
and will take back with you fond memories
of the foods of the desert Southwest.
Vaya con dios sus compadres!
The Chefs of the Purple Sage Welcome You to the Gila Monster Hacienda
Welcome to the Gila Monster Hacienda! Our Chefs
have been cooking for days to prepare for
tonight's Fiesta held in your honor. As you
walk beneath the giant cottonwood trees to the
verandah you admire the cool pink adobe walls
of the Gila Monster. Inside you are transported
to the Spanish Colonial time as you see the
adobe fireplaces, the dark beam ceilings and
the handwoven Mexican rugs lying on the wooden
plank floors. The hacienda is filled with native
arts from the Navajo and Apache nations.
Relax and settle into your room and make yourself
at home. And don't forget to help yourself to
a cool glass of Sangria while you explore the
cool hallways and sunny courtyards of the Gila
Monster Hacienda as you await tonight's Fiesta!
The Gila Monster's Kitchen
Our kitchen is lined with Mexican tiles of
simple design, daubed with cactus green and
Sonoran brown in a repeating southwest pattern.
The kitchen walls are of molded adobe, that most
malleable and plastic of the southwest building
materials, capable of following any curve a human
hand can shape it to. In that way it resembles
bread dough, another fundamental and plastic
human material, except that the ruddy tone of
the adobe makes it appear like dough pulled
directly from the landscape of the southwest
desert, pushed from nature's hands directly
into walls of no more artifice than desert hills
and arroyos.
The ever-present landscape flows in and through
the Gila Monster kitchen. It comes in as a stream
of brilliant golden sunlight; as the smell of
pinon nuts whose mother trees can be seen across
the acres of land here at the hacienda; as the
inescapable layer of desert dust which no one
tries overly hard to keep out, and, of course,
as the food itself. The corn you see growing
in the hacienda garden, the chilies that overflow
the valleys and hang in long ristra from the
verandahs and ceiling of the kitchen. This is
the basic stuff of the kitchen as well as the
basic stuff of the land.
Our larders are stocked well with Nixtamal (dried
hominy), white and blue cornmeals and flours, Chicos
(dried corn), Posole (hominy), pinon nuts,
pequin pods, Mexican chocolates, corn husks,
cumin, coriander, and of course, chilies.
Continue on and we shall tell you of the storied
history of our beloved chilies...
A short history of chilies...
"From the time Don Juan de Onate entered into
New Mexico in 1598, the building blocks of the
area's history have been well laced with chile.
The Spaniards brought the vegetable north with
them from the tropical areas of the New World.
Chile is the Spanish adaptation of chili, the
Aztec name for the plant. Botanists classify it
as Capsicum frutescens. Columbus found the West
Indians growing the fiery forebears of today's
varieties. Because of the pungency of the pods,
he called the plant pepper. Chile, along with
other peppers of the genus Capsicum, belongs in
the nightshade family, which also includes tomatoes
and potatoes.
Because spices were of immense commercial value in
Spain, the pungent chile was an important find for
Columbus and his men. In 1493, Peter Martyr wrote
that Columbus brought home with him "pepper more
pungent than that from the Caucasus." Twenty-five
years later it was described in detail by another
Spanish explorer. Chile had traveled to England by
1548 and into Central Europe by 1585. By 1550, chile
had been found growing in many of the tropical areas
of the New World besides the West Indies-in Central
America, Mexico, Peru, and Chile.
Though a perennial in its native habitat of tropical
America, chile grows as an annual in temperate zones.
It grows only under irrigation in New Mexico. Back in
1600, chile was grown sucessfully under irrigation, as
were Spanish wheat and Indian corn, along the Rio Grande.
Chile had become important enough in the territory by 1863
to be mentioned as follows in the Rio Abajo Press of February
2: "Congress takes fifty-thousand dollars out of the pockets
of the people of the United Sates to make us good roads for
intercommunication and the transportation of chile colorado
to market."
Prized as a condiment and a vegetable for 350 years, chile
is now valued for its vitamin content as well."
- Historic Cookery, 1966.
Introducing the Chefs of the Purple Sage...
The Gila Monster Hacienda
Welcomes
you
to
an evening
of
Fine Dining
with
The Chefs of the Purple Sage:
Richard, Cocinero; Roxana, Cocinera y Phred, Cocinero
Guest Cocinero: Pancho Villa
Dining in New Mexico and Arizona can be a unique and
delectable experience. Because of the diversity of
foods in New Mexico and Arizona many dishes may be
adapted with southwestern flair by simply adding chile.
New Mexico and Arizona are lands of many sites and sceneries,
The blue skies of the morning may turn into fiery reds,
purples, and oranges of the evening. The recipes here
are a product of the past and the present which is an
amalgamation of Indian, Spanish, Mexican and American
foods. This makes them typically Arizonan and New Mexican.
Please try our recipes and when you do, think of our golden days,
of red chile drying in the sun, of clean-swept yards, fiestas,
horno ovens and adobe houses within the landscape. Remember the
rich fertile valleys where good things grow. And think
of the families and friends sitting happily at their tables
enjoying each others company with foods from the earth.
A Spanish proverb says, "Buen provecho, amigos," which
means a full stomach makes a happy man.
Enjoy your stay with us at the Gila Monster Hacienda!
And now for the specialty of the house: SAUTE de GILA MONSTER cooked by Pancho Villa
SAUTE de GILA MONSTER cooked by Pancho Villa
Take 1 fat Gila monster. Do not skin him or mess around
with him very much, as this irritates him greatly.
Cooperate with him at this point. Place said monster in a
very heavy iron pot. Add quickly 1/2 cup butter, truffles,
Brie and Chablis. Place close-fitting lid on pot.
Cook over mesquite charcoal for 1 hour. Lift lid carefully.
He may look done. Do not believe him. It is only that he
has drunk the Chablis and is sublimely happy as the heated
pot almost equals the heat of his natural habitat: the
Arizona desert.
On second thought, leave said Gila monster free and treat
yourself to the Brie and Chablis.
Adios
Adios Amigos...
Senors, Senoras y Senoritas, the Chefs of the
Purple Sage would like to thank you for dining
with us at the Gila Monster Hacienda. If there
are other recipes you would like from our chefs
please feel free to contact them, as they are
willing to share and explore new recipes.
We hope you enjoyed your stay with us and
and will take back with you fond memories
of the foods of the desert Southwest.
Vaya con dios sus compadres!
Appetizers
Appetizers/Apperitivos
STUFFED JALAPENOS (Roxana Payton)
12 large jalapenos, split in half , seeded and deveined
4 oz crabmeat, canned
2 scallions, trimmed and chopped
1/4 grated Cheddar or Sharp cheese
2 tbsp. chopped black olives
Lime juice for taste
Salt and pepper
2 tbsp. prepared mayonnaise
Mix crab, scallions, cheese, and black olives.
Season with salt and pepper and lime. Add the
mayonnaise and mix together well. Use crab mixture
to stuff jalapenos.
SPANISH PIE with SPICED TURKEY and ALMONDS
Here is a European double-crust tart of the kind
the richer Spanish settlers might have served at
the feast. It is wonderfully savory; the blend
of spices and raisins with the turkey is at least
as old as the Middle Ages and also reminiscent of
the Moroccan influence in Spanish food. To make
the handling of the thin top pastry more manageable,
it is cut into wedges and laid on the pie in a design
like the Aztec sun.
For a 9-inch pie, serving 6 as an appetizer:
1/2 cup blanched, slivered almonds
2 tbl. confectioners' sugar
1/2 tsp cinnamon
1/2 onion, chopped
2 cloves garlic, chopped
3 tbl. butter
1/2 tsp each cinnamon, allspice, ginger, and turmeric
1/4 tsp cloves
2 cups cooked, shredded turkey breast
1/4 cup Madeira
1 tbl. lemon juice
3 eggs
1/4 cup chopped parsley
3 tbl. raisins
1 tsp grated orange peel
salt
pastry for a double crust pie
egg wash: 1 egg beaten with 1 tsp water
The filling consists of a bed of sugared almonds
covered with a layer of spiced turkey and raisins.
Despite the long list of ingredients--Spanish cooks
reveled in such elaborations--the preparation is simple.
Roast the almonds in a small skillet over medium heat,
shaking the pan occasionally, until they turn light brown.
Allow to cool somewhat, then transfer to a processor and g
rind coarsely. Add the sugar and cinnamon, blend for a few
seconds more, and set aside.
Sweat the onion and garlic for about 5 minutes in the
butter over low heat in a covered medium-size skillet.
Add all the spices and stir over medium heat, uncovered,
for a minute more. Add the turkey breast, then the Madeira
and lemon juice, and bring to a boil. Beat the eggs with the
parsley in a small bowl and add all at once to the pan. Cook
over medium heat, stirring constantly, until the eggs scramble
and dry out enough so that they pull away from the bottom of
the skillet in definite but still-soft curds.
Off heat, stir in the raisins, orange peel, and salt to taste.
If you think the filling needs more piquancy, sprinkle on another
tsp. of lemon juice. Set the filling aside to cool in the
refrigerator while you roll the pastry.
Have ready a 9-inch quiche pan, preferably one with a removable
bottom, or a free-standing flan ring. Fit the bottom crust into
the pan.
Gently spread the sugared almonds in a smooth, even layer over
the bottom of the pie, then spoon on a layer of the cooled turkey
mixture, patting it flat and uniform. Fold the edges of pastry in
over the filling. Chill the pie while you roll out the second circle.
Roll out another thin circle of dough exactly the size of your pie, or
slightly smaller. Cut the circle in half, then into quarters. Cut each
quarter into 3 wedges. You now have 12 wedges of pastry which will be
laid on top of the filling.
Remove the pie from the refrigerator. Glaze the turned in border with
egg wash and proceed to position the wedges of pastry, without overlapping,
over the top of the pie, being careful to lay them down so that their points
meet in the center. Press the wide ends of the wedges gently onto the glazed
pastry border to help hold the pie intact. Now cut a 2-inch circle of dough
from the scraps you have left over, glaze its underside and place it, glazed
side down, in the center of the pie where the points converge. You now have
a Spanish pie shaped like an Aztec sun.
The pie can be baked at once or covered and refrigerated until needed.
It is not a bad idea to chill for 15 minutes or so before proceeding.
Preheat the oven to 425F. with a rack in the upper third.
Glaze the top of the pie with egg wash, allow it to dry for a minute or two,
then glaze again. Bake in the oven for 25 to 30 minutes, or until the pastry
is nicely browned.
From the "Feast of Sante Fe" by Huntley Dent
Richard Young
CHILES RELLENOS DULCES (Cocinas De New Mexico)
Shortening
1 egg
1/4 c. milk
2 pounds beef or pork, boiled and ground
1 ½ c. brown sugar
1 c. chopped raisins
1 ½ tsp. allspice
1 tsp. salt
1 c. chopped, green chile or varied amounts may be used
1 c. flour
Heat 2-inches of shortening in a heavy pan on medium-high
heat. Beat egg and milk in a small mixing bowl. Set aside.
Combine meat, sugar, raisins, allspice, salt, and chile
with 2 tablespoons of egg mixture. Form mixture into
1/2-inch balls. Dip balls into remaining egg mixture
and roll in flour.
Fry sweet, chile meat balls in hot shortening until golden.
Drain. Yields 3-4 dozen.
Roxana Payton
Yucatan Black Bean Dip (Diane Eiger)
Yucatan Black Bean Dip
1 lb dried black beans
6 C water
1 T salt
1 lb lean ground pork
2 t oregano
2 T butter
1 C chopped onion
5 medium radishes, sliced
1-4 hot green chili peppers, seeded,
peeled & minced
6 T fresh lemon juice
1 C green chili salsa
8 oz. monterey jack cheese, grated
1/4 C fresh cilantro, or coriander, chopped
Tortilla chips
Soak beans overnight in water. Drain.
In a large saucepan, add beans,
water and salt. Bring to boil, cover and
simmer for 2 hours until beans are tender.
Remove beans with a slotted spoon and set
aside. Bring bean stock to a boil, add
ground pork, and oregano and bring to a
second boil. Drain and reserve par-boiled
pork.
In a large, heavy saucepan, melt butter
over medium heat. Saute onions, radishes and
peppers until limp. Add beans, boiled pork,
lemon juice and remaining salt. Lower heat,
cover and simmer 10-15 miutes until tender.
Pour in salsa, add grated cheese and
continue simmering until cheese melts.
Pour black bean dip into a serving
dish, sprinkle with chopped cilantro and
surround with chips. Serve warm.
Yield :10-12 servings
Source: "Celebrate San Antonio Cookbook"
Jerky-Basic
Recipe By : Phred
Serving Size : 1 Preparation Time :0:00
Categories : Beast Ethnic, Native
Ethnic, Cowboy
2 pounds Lean Meat -- Sliced 1/2" thick
1/2 cup Worcestershire sauce
1 teaspoon Salt
Pepper -- to taste
2 tablespoons Parsley, freeze-dried
1/4 teaspoon garlic powder
Place beast in glass dish one layer deep. Pour misture
over meat and refrigerate overnite. Remove beast and
hang from oven rack, being carful that the pieces do not
touch. Dry in oven with pilot heat only or bake about
1 hour at 175, reducing temp to 150 until thoroughly dry.
This takes about 3-4 hours and the jerky should still be
pliable. When cool, place in an air tight jar for storage.
Phred
Appetizers/Apperitivos
STUFFED JALAPENOS (Roxana Payton)
12 large jalapenos, split in half , seeded and deveined
4 oz crabmeat, canned
2 scallions, trimmed and chopped
1/4 grated Cheddar or Sharp cheese
2 tbsp. chopped black olives
Lime juice for taste
Salt and pepper
2 tbsp. prepared mayonnaise
Mix crab, scallions, cheese, and black olives.
Season with salt and pepper and lime. Add the
mayonnaise and mix together well. Use crab mixture
to stuff jalapenos.
SPANISH PIE with SPICED TURKEY and ALMONDS
Here is a European double-crust tart of the kind
the richer Spanish settlers might have served at
the feast. It is wonderfully savory; the blend
of spices and raisins with the turkey is at least
as old as the Middle Ages and also reminiscent of
the Moroccan influence in Spanish food. To make
the handling of the thin top pastry more manageable,
it is cut into wedges and laid on the pie in a design
like the Aztec sun.
For a 9-inch pie, serving 6 as an appetizer:
1/2 cup blanched, slivered almonds
2 tbl. confectioners' sugar
1/2 tsp cinnamon
1/2 onion, chopped
2 cloves garlic, chopped
3 tbl. butter
1/2 tsp each cinnamon, allspice, ginger, and turmeric
1/4 tsp cloves
2 cups cooked, shredded turkey breast
1/4 cup Madeira
1 tbl. lemon juice
3 eggs
1/4 cup chopped parsley
3 tbl. raisins
1 tsp grated orange peel
salt
pastry for a double crust pie
egg wash: 1 egg beaten with 1 tsp water
The filling consists of a bed of sugared almonds
covered with a layer of spiced turkey and raisins.
Despite the long list of ingredients--Spanish cooks
reveled in such elaborations--the preparation is simple.
Roast the almonds in a small skillet over medium heat,
shaking the pan occasionally, until they turn light brown.
Allow to cool somewhat, then transfer to a processor and g
rind coarsely. Add the sugar and cinnamon, blend for a few
seconds more, and set aside.
Sweat the onion and garlic for about 5 minutes in the
butter over low heat in a covered medium-size skillet.
Add all the spices and stir over medium heat, uncovered,
for a minute more. Add the turkey breast, then the Madeira
and lemon juice, and bring to a boil. Beat the eggs with the
parsley in a small bowl and add all at once to the pan. Cook
over medium heat, stirring constantly, until the eggs scramble
and dry out enough so that they pull away from the bottom of
the skillet in definite but still-soft curds.
Off heat, stir in the raisins, orange peel, and salt to taste.
If you think the filling needs more piquancy, sprinkle on another
tsp. of lemon juice. Set the filling aside to cool in the
refrigerator while you roll the pastry.
Have ready a 9-inch quiche pan, preferably one with a removable
bottom, or a free-standing flan ring. Fit the bottom crust into
the pan.
Gently spread the sugared almonds in a smooth, even layer over
the bottom of the pie, then spoon on a layer of the cooled turkey
mixture, patting it flat and uniform. Fold the edges of pastry in
over the filling. Chill the pie while you roll out the second circle.
Roll out another thin circle of dough exactly the size of your pie, or
slightly smaller. Cut the circle in half, then into quarters. Cut each
quarter into 3 wedges. You now have 12 wedges of pastry which will be
laid on top of the filling.
Remove the pie from the refrigerator. Glaze the turned in border with
egg wash and proceed to position the wedges of pastry, without overlapping,
over the top of the pie, being careful to lay them down so that their points
meet in the center. Press the wide ends of the wedges gently onto the glazed
pastry border to help hold the pie intact. Now cut a 2-inch circle of dough
from the scraps you have left over, glaze its underside and place it, glazed
side down, in the center of the pie where the points converge. You now have
a Spanish pie shaped like an Aztec sun.
The pie can be baked at once or covered and refrigerated until needed.
It is not a bad idea to chill for 15 minutes or so before proceeding.
Preheat the oven to 425F. with a rack in the upper third.
Glaze the top of the pie with egg wash, allow it to dry for a minute or two,
then glaze again. Bake in the oven for 25 to 30 minutes, or until the pastry
is nicely browned.
From the "Feast of Sante Fe" by Huntley Dent
Richard Young
CHILES RELLENOS DULCES (Cocinas De New Mexico)
Shortening
1 egg
1/4 c. milk
2 pounds beef or pork, boiled and ground
1 ½ c. brown sugar
1 c. chopped raisins
1 ½ tsp. allspice
1 tsp. salt
1 c. chopped, green chile or varied amounts may be used
1 c. flour
Heat 2-inches of shortening in a heavy pan on medium-high
heat. Beat egg and milk in a small mixing bowl. Set aside.
Combine meat, sugar, raisins, allspice, salt, and chile
with 2 tablespoons of egg mixture. Form mixture into
1/2-inch balls. Dip balls into remaining egg mixture
and roll in flour.
Fry sweet, chile meat balls in hot shortening until golden.
Drain. Yields 3-4 dozen.
Roxana Payton
Yucatan Black Bean Dip (Diane Eiger)
Yucatan Black Bean Dip
1 lb dried black beans
6 C water
1 T salt
1 lb lean ground pork
2 t oregano
2 T butter
1 C chopped onion
5 medium radishes, sliced
1-4 hot green chili peppers, seeded,
peeled & minced
6 T fresh lemon juice
1 C green chili salsa
8 oz. monterey jack cheese, grated
1/4 C fresh cilantro, or coriander, chopped
Tortilla chips
Soak beans overnight in water. Drain.
In a large saucepan, add beans,
water and salt. Bring to boil, cover and
simmer for 2 hours until beans are tender.
Remove beans with a slotted spoon and set
aside. Bring bean stock to a boil, add
ground pork, and oregano and bring to a
second boil. Drain and reserve par-boiled
pork.
In a large, heavy saucepan, melt butter
over medium heat. Saute onions, radishes and
peppers until limp. Add beans, boiled pork,
lemon juice and remaining salt. Lower heat,
cover and simmer 10-15 miutes until tender.
Pour in salsa, add grated cheese and
continue simmering until cheese melts.
Pour black bean dip into a serving
dish, sprinkle with chopped cilantro and
surround with chips. Serve warm.
Yield :10-12 servings
Source: "Celebrate San Antonio Cookbook"
Jerky-Basic
Recipe By : Phred
Serving Size : 1 Preparation Time :0:00
Categories : Beast Ethnic, Native
Ethnic, Cowboy
2 pounds Lean Meat -- Sliced 1/2" thick
1/2 cup Worcestershire sauce
1 teaspoon Salt
Pepper -- to taste
2 tablespoons Parsley, freeze-dried
1/4 teaspoon garlic powder
Place beast in glass dish one layer deep. Pour misture
over meat and refrigerate overnite. Remove beast and
hang from oven rack, being carful that the pieces do not
touch. Dry in oven with pilot heat only or bake about
1 hour at 175, reducing temp to 150 until thoroughly dry.
This takes about 3-4 hours and the jerky should still be
pliable. When cool, place in an air tight jar for storage.
Phred
Beverages
Beverages/Bebidas
Assorted Beers and Wines
Although some New Mexicans and Arizonans do not drink
alcoholic beverages with their meal many do and here are
a few of their choices.
Negro Modelo, Tecate, Corona and Bohemia -
Beers from Mexico
Grand Canyon Chili Beer - Beer from Arizona
Green Chile and Red Chile Wine -
Wines from New Mexico Vineyards
JALAPENO MARGARITA (Chile Pepper Magazine)
1 1/4 ounces El Patron tequila or your favorite
3/4 ounce Triple Sec
2 ounces hot and sour mix*
Dash of jalapeno Tabasco sauce
Lime slice and whole jalapeno for garnish
Place all the ingredients, except the lime slice and
whole jalapeno, in a blender; blend to mix. Pour over
ice and garnish with the lime slice and whole jalapeno.
If a frozen margarita is preferred, add one cup ice to
the blender with the other ingredients. Serves 1.
*Hot and Sour Mix: to one quart of sour mix add 4 large
jalapenos, stem and seeds removed, diced and let steep
for at least 24 hours.
Roxana Payton
SANGRITA
The tomato-juice-and chili taste resemble a Bloody
Mary except onion and fruit juice are added. The
result is a hot-and sweet combination that is something
of an acquired taste. In its birthplace sangrita is
drunk in small glasses without any liquor, serving as
a chaser to straight tequila. You can present it that
way, or with the tequila added, as in the recipe.
A variation of this is to make Bloody Marys with
tequila in place of the vodka, plus considerably
more lime juice to taste.
For 5 cups of sangrita:
1/4 medium onion
1 or 2 whole serrano chilies (if you substitute the larger jalapenos, devein and seed them first)
juice of 1 orange and 2 limes
1 tsp sugar, or more to taste
1/2 tsp salt, or more to taste
4 cups tomato juice
Tequila, to serve either in the drink or with it
Lime wedges to garnish
Combine all the ingredients except the tomato juice,
tequila, and lime garnish in an elctric blender and
blend until liquified. Mix with the tomato juice and
chill until serving time. Taste for salt and sugar,
adding more if you like. Serve the sangrita in small
tumblers as a chaser to tequila; or mix a cocktail
consisting of 1/2 cup mix stirred with 2 ounces tequila.
Garnish with lime wedges.
Richard Young
Bloody Maria - Bloody Mary’s made with Tequila
Watermelon Juice
Indian tribes all over the Southwest grow several
different kinds of watermelons, the most popular
of which are the watermelons with pink flesh and black
seeds and the ones with yellow flesh and light
pink seeds. Both are sweet and juicy and make a
refreshing drink for warm weather.
It is believed that the Spanish introduced the
watermelon to the Americas when they first arrived
from Europe.
1 10-pound watermelon, chilled
Slice the watermelon lengthwise into slices 1-2
inches thick. Carefully cut away teh find and
discard. Place as much flesh as will fit into
a food rocessor and process until smooth. Press
through a fine sieve and discard seeds and pulp.
Pour the juice into a pitcher. Repeat this process
until all the watermelon has been blended and sieved.
Chill and serve cold.
Makes about 10 cups.
Richard Young
Beverages/Bebidas
Assorted Beers and Wines
Although some New Mexicans and Arizonans do not drink
alcoholic beverages with their meal many do and here are
a few of their choices.
Negro Modelo, Tecate, Corona and Bohemia -
Beers from Mexico
Grand Canyon Chili Beer - Beer from Arizona
Green Chile and Red Chile Wine -
Wines from New Mexico Vineyards
JALAPENO MARGARITA (Chile Pepper Magazine)
1 1/4 ounces El Patron tequila or your favorite
3/4 ounce Triple Sec
2 ounces hot and sour mix*
Dash of jalapeno Tabasco sauce
Lime slice and whole jalapeno for garnish
Place all the ingredients, except the lime slice and
whole jalapeno, in a blender; blend to mix. Pour over
ice and garnish with the lime slice and whole jalapeno.
If a frozen margarita is preferred, add one cup ice to
the blender with the other ingredients. Serves 1.
*Hot and Sour Mix: to one quart of sour mix add 4 large
jalapenos, stem and seeds removed, diced and let steep
for at least 24 hours.
Roxana Payton
SANGRITA
The tomato-juice-and chili taste resemble a Bloody
Mary except onion and fruit juice are added. The
result is a hot-and sweet combination that is something
of an acquired taste. In its birthplace sangrita is
drunk in small glasses without any liquor, serving as
a chaser to straight tequila. You can present it that
way, or with the tequila added, as in the recipe.
A variation of this is to make Bloody Marys with
tequila in place of the vodka, plus considerably
more lime juice to taste.
For 5 cups of sangrita:
1/4 medium onion
1 or 2 whole serrano chilies (if you substitute the larger jalapenos, devein and seed them first)
juice of 1 orange and 2 limes
1 tsp sugar, or more to taste
1/2 tsp salt, or more to taste
4 cups tomato juice
Tequila, to serve either in the drink or with it
Lime wedges to garnish
Combine all the ingredients except the tomato juice,
tequila, and lime garnish in an elctric blender and
blend until liquified. Mix with the tomato juice and
chill until serving time. Taste for salt and sugar,
adding more if you like. Serve the sangrita in small
tumblers as a chaser to tequila; or mix a cocktail
consisting of 1/2 cup mix stirred with 2 ounces tequila.
Garnish with lime wedges.
Richard Young
Bloody Maria - Bloody Mary’s made with Tequila
Watermelon Juice
Indian tribes all over the Southwest grow several
different kinds of watermelons, the most popular
of which are the watermelons with pink flesh and black
seeds and the ones with yellow flesh and light
pink seeds. Both are sweet and juicy and make a
refreshing drink for warm weather.
It is believed that the Spanish introduced the
watermelon to the Americas when they first arrived
from Europe.
1 10-pound watermelon, chilled
Slice the watermelon lengthwise into slices 1-2
inches thick. Carefully cut away teh find and
discard. Place as much flesh as will fit into
a food rocessor and process until smooth. Press
through a fine sieve and discard seeds and pulp.
Pour the juice into a pitcher. Repeat this process
until all the watermelon has been blended and sieved.
Chill and serve cold.
Makes about 10 cups.
Richard Young
Breads
Breads/Panes
Galisteo Blue Cornbread
After my first bite of this, I was hooked.
I cleaned out the bread basket and requested
a refill (so that my tablemates could taste
it!) I then went back to the kitchen and
pleaded with the chef to tell me how he made
it. It is so incredibly rich, yet earthy,
and very moist from the Stilton.
1 c. blue cornmeal
1 c. flour
2 eggs
3 tsp. baking powder
1 tsp. soda
1 c. crumbled Stilton Cheese
2 tbls. sugar
1/2 c. pinons
1 tsp. salt
3/4 c. buttermilk
Combine all ingredients and bake in 8" cake
pan at 425F. for 30-35 minutes. Cool a few
minutes before cutting.
Richard Young
SOPAIPILLAS DE LEVADURA QUIMICA (Sopaipillas)
Soapipillas may be served as a bread with any
New Mexican menu. They may be served with honey,
dusted with a sugar-cinnamon mixture and served
as a dessert, or may be filled.
4 cups flour
2 tsp. baking powder
1 tsp salt
4 tbsp shortening, like Crisco
1 ½ cups warm water
Vegetable oil
Combine dry ingredients in a medium-size mixing
bowl and cut in shortening. Make a well in center
of dry ingredients. Add water to dry ingredients
and work into a dough. Knead dough until smooth,
cover and set aside for 20 minutes.
Heat 2-inches of vegetable oil in a heavy pan at
medium-high heat.
Roll dough to a 1/8-inch thickness on a lightly
floured board. Cut dough into 4-inch squares and
fry until golden on both sides, turning once.
(If shortening is sufficiently hot, the sopaipillas
will puff and become hollow shortly after being
placed in the oil.) Yield 4 dozen medium sopaipillas
Roxana Payton
Blue and White Corn Tortillas
Breads/Panes
Galisteo Blue Cornbread
After my first bite of this, I was hooked.
I cleaned out the bread basket and requested
a refill (so that my tablemates could taste
it!) I then went back to the kitchen and
pleaded with the chef to tell me how he made
it. It is so incredibly rich, yet earthy,
and very moist from the Stilton.
1 c. blue cornmeal
1 c. flour
2 eggs
3 tsp. baking powder
1 tsp. soda
1 c. crumbled Stilton Cheese
2 tbls. sugar
1/2 c. pinons
1 tsp. salt
3/4 c. buttermilk
Combine all ingredients and bake in 8" cake
pan at 425F. for 30-35 minutes. Cool a few
minutes before cutting.
Richard Young
SOPAIPILLAS DE LEVADURA QUIMICA (Sopaipillas)
Soapipillas may be served as a bread with any
New Mexican menu. They may be served with honey,
dusted with a sugar-cinnamon mixture and served
as a dessert, or may be filled.
4 cups flour
2 tsp. baking powder
1 tsp salt
4 tbsp shortening, like Crisco
1 ½ cups warm water
Vegetable oil
Combine dry ingredients in a medium-size mixing
bowl and cut in shortening. Make a well in center
of dry ingredients. Add water to dry ingredients
and work into a dough. Knead dough until smooth,
cover and set aside for 20 minutes.
Heat 2-inches of vegetable oil in a heavy pan at
medium-high heat.
Roll dough to a 1/8-inch thickness on a lightly
floured board. Cut dough into 4-inch squares and
fry until golden on both sides, turning once.
(If shortening is sufficiently hot, the sopaipillas
will puff and become hollow shortly after being
placed in the oil.) Yield 4 dozen medium sopaipillas
Roxana Payton
Blue and White Corn Tortillas
Salads
Salads/Ensaladas
ENSALADA DE AGUACATE (AVOCADO SALAD)
1 garlic clove, minced
1 large avocado, ripe, but firm
1-2 tsp. fresh lime juice
2 fresh tomatoes
4 radishes
1 small red onion, chopped
Lettuce
Salt and pepper to taste
Sliced Black California Olives
Jalapeno-Pinon Dressing
Rub bowl throughly with garlic; discard. Dice
avocado and place in bowl and toss with lime juice.
Cut tomatoes in cubes and drain. Chop radishes and
onion and combine with other ingredients. Chill.
When ready to serve, toss with Jalapeno-Pinon Dressing
place salad on lettuce beds. Garnish with black olives.
JALAPENO-PINON DRESSING (Roxana Payton)
1/4 cup olive oil
Lime juice, ½ of a lime
1 tsp. honey
1 large jalapeno, seeded, for heat leave white vein
1 tbsp. pinon nuts
½ tsp. salt
1 small garlic clove
Roxana Payton
ENSALADA DE RICHARD (Ceasar Salad)
12 cloves garlic
1 cup olive oil
6 cups French bread, cubed
Crush the garlic into the olive oil. Toss the
bread with the oil and saute until golden brown.
2 heads Romain, washed, dried, and torn into pieces
Dressing:
6 anchovy fillets
6 cloves of garlic
1/2 cup olive oil
juice of 1 lemon
2 eggs
1 cup freshly grated Parmesan
1 tbl. mustard powder
1 tbl. Dijon mustard
1 tbl. sugar
1 tsp. Worcestershire Sauce
Fresh ground black pepper and salt to taste
Mash anchovies in a salad bowl. Add crushed
garlic and mix to a paste. Whisk in olive oil.
Whisk in lemon juice. Whisk in eggs. Add
remaining ingredients. Stir. Add Romaine
and toss to coat leaves. Add garlic croutons.
Garnish with more grated Parmesan and an anchovy
on each serving.
Richard Young
YUCCA BLOSSOM SALAD with GOAT CHEESE DRESSING
At the end of the growing season, when the corn has
matured, some of the ears that have been left on the
plant develop a type of edible fungus the Indians
call cuitlacoche. Inside each corn kernel is a moist,
black paste that resembles caviar. It can be
dried or canned and used throughout the hear.
Salad:
1 tbl. olive oil
18 chitlacoche (corn caviar kernels, or other edible mushroom
30 yucca blossoms
6 cups mache, stemmed; or Boston lettuce
Dressing:
2 ounces soft white goat cheese
1/4 cup olive oil
1/2 tsp. white pepper
1/4 tsp salt
2 tbl. herb-flavored vinegar
1 tsp. chopped fresh thyme leaves
In a saute pan, heat the oil over medium-low heat
and saute the cuitlacoche 1 to 2 minutes, stirring
constantly, until tender. Set aside.
Fill a saucepan with water and bring to a boil.
Blanch the yucca blossoms 20-30 seconds. Remove
and immediately rinse the blossoms in ice water.
Drain the flowers and remove the hearts. Set aside.
Fore the dressing, blend together all the ingredients,
except the vinegar. Then, slowly mix in the
vinegar drop by drop to avoid curdling, until
all the vinegar has been incorporated.
Toss the salad together with the dressing and
sprinkle the fresh thyme on top.
Serves 6
From: Foods of the Southwest Indian Nations
Richard Young
Southwest Harvest: Wild Greens, Cacti, and Herbs
The deserts and high mesas of Arizona and New Mexico
are generously scattered with edible vegetation.
Southwestern Native Americans, the ancient harvesters
and gatherers, long ago discovered this abundance
of edibles and have been using it ever since for
medicinal and cooking purposes.
The aridity of the desert can cause a scarcity of many
foods, but the wild plants that nature has given to
this region are hardy enough to survive the long
droughts and cold winters. Each spring the cacti
bud, the fruits ripen, and the herbs and greens
sprout anew. These signs of spring coincide with
warmer days, increased sunshine, and a new beginning
to the harvesting year.
Many greens grow wild in all parts of the Southwest,
along highways and in pastures, amid desert rocks
and beside planted gardens. Greens that in other parts
of the country are available only in specialty markets--
such as mache (also known as lamb's quarters or quelites),
or purslane (known to the Hopi as peehala and called
verdolagas throughout New Mexico)--often can be
found growing in southwestern backyards. Tumbleweed
grows all over the parched, dry land; if picked in the
spring and summer, when the plant is still green
and young, the sprouts can be enjoyed as a vegetable
in many dishes.
The different types of cacti produce wonderful edible
fruits and blossoms. The yucca, found on mesas
and foothills, blooms from May through October;
its fruit, referrred to as banana yucca, can be
eaten fresh from the plant or cooked and eaten as
a vegetable The cholla cactus, found in the hotter
regions of the desert, produces yellow and light-green
buds that are still gathered with tongs by the Pima
and Papago Indians of southern Arizona, as they
were centuries ago. The fruit then is cooked and
eaten as a vegetable. The prickly pear, the most
popular edible cactus, produces reddish-magenta
fruits in late summer to early fall. The tangy
pulp is used for juices, jellies, preserves,
and fruit ices. The pads of the cactus, known
as nopales, are picked when young and green.
Scraped clean of their spines, they can be eaten
in a variety of dishes.
--From: Foods of the Southwest Indian Nations.
Shrimp Salad Veracruz
Recipe By : Vivian Robb
Serving Size : 4 Preparation Time :0:00
Categories : Salads Seafood
Ethnic, Mexican
1 Pound Shrimp, medium count
4 Cloves Garlic
2 Tablespoons Olive oil
2/3 Cup Salsa
1 1/2 teaspoons Cumin
1/2 teaspoon Salt
4 tablespoons bacon bits
1 tablespoon vinegar
1 cup celery -- sliced
1 cup cherry tomatoes -- sliced
1/2 cup green onion -- sliced thinly
1 avocado -- sliced thinly
NOTES : In wok, rapidly sautee shrimp with oil and
garlic for 1 minute. Add salsa and reduce for 4 minutes.
Remove shrimp and imeaditly chill. Add cumin, salt, bacon
and vinegar, whisk brightly and remove from heat. On a
serving dish, arrang bed of lettuce, vegtables and avocados.
Mix shrimp with Veracruzano sauce and place atop veggies.
Phred
Salads/Ensaladas
ENSALADA DE AGUACATE (AVOCADO SALAD)
1 garlic clove, minced
1 large avocado, ripe, but firm
1-2 tsp. fresh lime juice
2 fresh tomatoes
4 radishes
1 small red onion, chopped
Lettuce
Salt and pepper to taste
Sliced Black California Olives
Jalapeno-Pinon Dressing
Rub bowl throughly with garlic; discard. Dice
avocado and place in bowl and toss with lime juice.
Cut tomatoes in cubes and drain. Chop radishes and
onion and combine with other ingredients. Chill.
When ready to serve, toss with Jalapeno-Pinon Dressing
place salad on lettuce beds. Garnish with black olives.
JALAPENO-PINON DRESSING (Roxana Payton)
1/4 cup olive oil
Lime juice, ½ of a lime
1 tsp. honey
1 large jalapeno, seeded, for heat leave white vein
1 tbsp. pinon nuts
½ tsp. salt
1 small garlic clove
Roxana Payton
ENSALADA DE RICHARD (Ceasar Salad)
12 cloves garlic
1 cup olive oil
6 cups French bread, cubed
Crush the garlic into the olive oil. Toss the
bread with the oil and saute until golden brown.
2 heads Romain, washed, dried, and torn into pieces
Dressing:
6 anchovy fillets
6 cloves of garlic
1/2 cup olive oil
juice of 1 lemon
2 eggs
1 cup freshly grated Parmesan
1 tbl. mustard powder
1 tbl. Dijon mustard
1 tbl. sugar
1 tsp. Worcestershire Sauce
Fresh ground black pepper and salt to taste
Mash anchovies in a salad bowl. Add crushed
garlic and mix to a paste. Whisk in olive oil.
Whisk in lemon juice. Whisk in eggs. Add
remaining ingredients. Stir. Add Romaine
and toss to coat leaves. Add garlic croutons.
Garnish with more grated Parmesan and an anchovy
on each serving.
Richard Young
YUCCA BLOSSOM SALAD with GOAT CHEESE DRESSING
At the end of the growing season, when the corn has
matured, some of the ears that have been left on the
plant develop a type of edible fungus the Indians
call cuitlacoche. Inside each corn kernel is a moist,
black paste that resembles caviar. It can be
dried or canned and used throughout the hear.
Salad:
1 tbl. olive oil
18 chitlacoche (corn caviar kernels, or other edible mushroom
30 yucca blossoms
6 cups mache, stemmed; or Boston lettuce
Dressing:
2 ounces soft white goat cheese
1/4 cup olive oil
1/2 tsp. white pepper
1/4 tsp salt
2 tbl. herb-flavored vinegar
1 tsp. chopped fresh thyme leaves
In a saute pan, heat the oil over medium-low heat
and saute the cuitlacoche 1 to 2 minutes, stirring
constantly, until tender. Set aside.
Fill a saucepan with water and bring to a boil.
Blanch the yucca blossoms 20-30 seconds. Remove
and immediately rinse the blossoms in ice water.
Drain the flowers and remove the hearts. Set aside.
Fore the dressing, blend together all the ingredients,
except the vinegar. Then, slowly mix in the
vinegar drop by drop to avoid curdling, until
all the vinegar has been incorporated.
Toss the salad together with the dressing and
sprinkle the fresh thyme on top.
Serves 6
From: Foods of the Southwest Indian Nations
Richard Young
Southwest Harvest: Wild Greens, Cacti, and Herbs
The deserts and high mesas of Arizona and New Mexico
are generously scattered with edible vegetation.
Southwestern Native Americans, the ancient harvesters
and gatherers, long ago discovered this abundance
of edibles and have been using it ever since for
medicinal and cooking purposes.
The aridity of the desert can cause a scarcity of many
foods, but the wild plants that nature has given to
this region are hardy enough to survive the long
droughts and cold winters. Each spring the cacti
bud, the fruits ripen, and the herbs and greens
sprout anew. These signs of spring coincide with
warmer days, increased sunshine, and a new beginning
to the harvesting year.
Many greens grow wild in all parts of the Southwest,
along highways and in pastures, amid desert rocks
and beside planted gardens. Greens that in other parts
of the country are available only in specialty markets--
such as mache (also known as lamb's quarters or quelites),
or purslane (known to the Hopi as peehala and called
verdolagas throughout New Mexico)--often can be
found growing in southwestern backyards. Tumbleweed
grows all over the parched, dry land; if picked in the
spring and summer, when the plant is still green
and young, the sprouts can be enjoyed as a vegetable
in many dishes.
The different types of cacti produce wonderful edible
fruits and blossoms. The yucca, found on mesas
and foothills, blooms from May through October;
its fruit, referrred to as banana yucca, can be
eaten fresh from the plant or cooked and eaten as
a vegetable The cholla cactus, found in the hotter
regions of the desert, produces yellow and light-green
buds that are still gathered with tongs by the Pima
and Papago Indians of southern Arizona, as they
were centuries ago. The fruit then is cooked and
eaten as a vegetable. The prickly pear, the most
popular edible cactus, produces reddish-magenta
fruits in late summer to early fall. The tangy
pulp is used for juices, jellies, preserves,
and fruit ices. The pads of the cactus, known
as nopales, are picked when young and green.
Scraped clean of their spines, they can be eaten
in a variety of dishes.
--From: Foods of the Southwest Indian Nations.
Shrimp Salad Veracruz
Recipe By : Vivian Robb
Serving Size : 4 Preparation Time :0:00
Categories : Salads Seafood
Ethnic, Mexican
1 Pound Shrimp, medium count
4 Cloves Garlic
2 Tablespoons Olive oil
2/3 Cup Salsa
1 1/2 teaspoons Cumin
1/2 teaspoon Salt
4 tablespoons bacon bits
1 tablespoon vinegar
1 cup celery -- sliced
1 cup cherry tomatoes -- sliced
1/2 cup green onion -- sliced thinly
1 avocado -- sliced thinly
NOTES : In wok, rapidly sautee shrimp with oil and
garlic for 1 minute. Add salsa and reduce for 4 minutes.
Remove shrimp and imeaditly chill. Add cumin, salt, bacon
and vinegar, whisk brightly and remove from heat. On a
serving dish, arrang bed of lettuce, vegtables and avocados.
Mix shrimp with Veracruzano sauce and place atop veggies.
Phred
Soups
Soups/Sopas
SOPA DE AGUACATES (Avocado Soup)
2 cups of consomme, concentrated chicken broth or
any meat stock. Make a cream sauce of : 1 cup milk,
2 tbsp. flour, 1/4 lb. butter. Heat the broth to the
boiling point and add the cream sauce. 10 minutes
before serving add: 2 tbsp. grated onion or juice
and four avocados, pureed in food processor. Quickly
add to broth and serve immediately. If not smooth use
whisk. Serve as a main course or as soup course.
Roxana Payton
CALDO DE CHILE NUEVO MEXICANO (New Mexican Chile Soup)
2 cups canned tomatoes
½ cup chopped, green chile, amounts may very
½ cup sharp, cheddar cheese, cubed
½ teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons salt
Combine all ingredients in a blender container and
process at high speed until pureed.
Pour ingredients into a large saucepan and heat at
medium heat, stirring constantly until mixture is
steaming hot and cheese is melted. Serve hot.
Roxana Payton
Apache Acorn-Pinon Soup with Wild Flowers
Traditionally, this recipe is prepared with the
small, brown acorns of the Emery oaks that are
indigenous to the Chiricahua Mountains in the
southeastern part of Arizona. The Apache tribes
originally lived in this region before they were
relocated northeast to San Carlos.
1 tbl. unsalted butter
1 cup pinons (pine nuts)
4 tbl. shelled acorns, or unsalted pistachios
6 tbl. chopped wild onions or leeks
9 cups chicken or rabbit stock
1/4 tsp. salt
1/2 tsp. black pepper
1-1/2 qrts. half and half
Snipped wild onions, mint sprigs, and wild
edible flowers
Melt the butter in a large saucepan over medium
heat and saute the pinons, acorns, and onions
4 minutes, until the onions are translucent and
the nuts golden brown.
Add the stock, salt, and pepper. Bring to a
boil, then reduce the heat to medium and cook
until the mixture is reduced by half, about 20
minutes. Add the cream and reduce the mixture
again by half, to 6 cups.
Remove from the heat and blend in a blender
until the mixture is smooth. Push through
a fine sieve; discard the contents of the
sieve. Garnish and serve.
Serves 6
From: Foods of the Southwest Indian Nations
Richard Young
Caldo de Pescado
Recipe By : Abulita
Serving Size : 6 Preparation Time :2:00
Categories : Ethnic, Mexican Seafood
Soups & Stews
2 whole Catfish -- 16"x3"
2 whole Papas (potatos)
1 whole Calabasa
1 whole Cebolla
3 cloves Ajo
2 whole Roma tomato -- skinned
3 whole Carrot -- peeled
1/2 teaspoon Oregano
8 Ramas Cilantro -- Grande
2 tablespoons Olive oil
Bring 2 quarts of water to a boil.
In skillet heat oil and brown potatoes.
Add to stock. place carrots, onions and garlic
in water. When boiling resumes, add tomate and
spices. Bring to a boil again, reduce heat to
simmer until veggies are tender. Add fish 10
minutes before serving.
Place in bowl and garnish with cilantro.
Phred
Soups/Sopas
SOPA DE AGUACATES (Avocado Soup)
2 cups of consomme, concentrated chicken broth or
any meat stock. Make a cream sauce of : 1 cup milk,
2 tbsp. flour, 1/4 lb. butter. Heat the broth to the
boiling point and add the cream sauce. 10 minutes
before serving add: 2 tbsp. grated onion or juice
and four avocados, pureed in food processor. Quickly
add to broth and serve immediately. If not smooth use
whisk. Serve as a main course or as soup course.
Roxana Payton
CALDO DE CHILE NUEVO MEXICANO (New Mexican Chile Soup)
2 cups canned tomatoes
½ cup chopped, green chile, amounts may very
½ cup sharp, cheddar cheese, cubed
½ teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons salt
Combine all ingredients in a blender container and
process at high speed until pureed.
Pour ingredients into a large saucepan and heat at
medium heat, stirring constantly until mixture is
steaming hot and cheese is melted. Serve hot.
Roxana Payton
Apache Acorn-Pinon Soup with Wild Flowers
Traditionally, this recipe is prepared with the
small, brown acorns of the Emery oaks that are
indigenous to the Chiricahua Mountains in the
southeastern part of Arizona. The Apache tribes
originally lived in this region before they were
relocated northeast to San Carlos.
1 tbl. unsalted butter
1 cup pinons (pine nuts)
4 tbl. shelled acorns, or unsalted pistachios
6 tbl. chopped wild onions or leeks
9 cups chicken or rabbit stock
1/4 tsp. salt
1/2 tsp. black pepper
1-1/2 qrts. half and half
Snipped wild onions, mint sprigs, and wild
edible flowers
Melt the butter in a large saucepan over medium
heat and saute the pinons, acorns, and onions
4 minutes, until the onions are translucent and
the nuts golden brown.
Add the stock, salt, and pepper. Bring to a
boil, then reduce the heat to medium and cook
until the mixture is reduced by half, about 20
minutes. Add the cream and reduce the mixture
again by half, to 6 cups.
Remove from the heat and blend in a blender
until the mixture is smooth. Push through
a fine sieve; discard the contents of the
sieve. Garnish and serve.
Serves 6
From: Foods of the Southwest Indian Nations
Richard Young
Caldo de Pescado
Recipe By : Abulita
Serving Size : 6 Preparation Time :2:00
Categories : Ethnic, Mexican Seafood
Soups & Stews
2 whole Catfish -- 16"x3"
2 whole Papas (potatos)
1 whole Calabasa
1 whole Cebolla
3 cloves Ajo
2 whole Roma tomato -- skinned
3 whole Carrot -- peeled
1/2 teaspoon Oregano
8 Ramas Cilantro -- Grande
2 tablespoons Olive oil
Bring 2 quarts of water to a boil.
In skillet heat oil and brown potatoes.
Add to stock. place carrots, onions and garlic
in water. When boiling resumes, add tomate and
spices. Bring to a boil again, reduce heat to
simmer until veggies are tender. Add fish 10
minutes before serving.
Place in bowl and garnish with cilantro.
Phred
Meats
Meats/Carnes
CARNE ADOVADA (Cured Pork)
1 red chile sauce, uncook (See recipe under sauces)
2-3 lbs. pork strips or 2-inch cubed pork (only tender cut)
Place pork in red chile sauce. Let stand for 24 hours.
Place drained marinated pork in glass baking dish.
Preheat oven to 350 degree F. and roast for 40-60
minutes. Serve with heated, remaining Red Chile Sauce.
Roxana Payton
PUERCO ASADO DEL RIO GRANDE (Rio Grande Pork Roast)
3-4 pounds boneless, pork roast
½ teaspoon chile powder
½ teaspoon garlic powder
½ teaspoon salt
1 cup apple jelly
1 cup catsup
2 teaspoons chile powder
1 tablespoon vinegar, red wine
1 ½ cups crushed corn chips
Season roast. Roast pork in an uncovered, roasting
pan in a 325F. oven for 1 hour.
Combine apple jelly, catsup, chile powder, and
vinegar in a small saucepan and simmer at low
heat for 15 minutes. Baste roast with half of
baste and top with half of the corn chips.
Complete roasting. (Allow 35-40 minutes roasting
time for each pound of roast.)
Serve with remaining baste and corn chips.
Roxana Payton
CHICHARRONES (Cracklings)
1 pound pork steak, cubed
½ teaspoon salt
1/4 teaspoon garlic salt
Fry pork in a heavy skillet at medium heat
until crisp. Drain. Season crackling with
salt and garlic salt. Serve with Frijoles
Pintos.
Roxana Payton
PLATOS PRINCIPALES
ENCHILADA DE CACAHUATE y CHIPOTLE (Peanut and Chipotle Enchiladas)
The enchilada is the glory of authentic SW food, although
it is practically the national dish of Old Mexico, too.
In its pristine state it is nothing more than a corn
tortilla softened in oil, stuffed with cheese and sauced,
but the permutations of sauce and stuffing are endless,
and there are even opposing view about how to fold the
tortilla--or whether to shape it at all.
The orignal cheese enchilada is a soul-satisfying dish wherever
you meet it, but SW cooks are quick to elaborate upon it. Like
chili con carne, the Margarita, and guacamole, the complete
enchilada arouses strong passions about the proper way to
prepare it. Yet it is basically peasant food--a corn tortilla
dipped in hot oil, then in warm red chili sauce, and rolled
around a stuffing of cheese and other ingredients.
The sauce for this dish, flavored strongly with peanuts and
the smoky, hot chilies called chipotles, may seem improbable
to you, but it has great merits. The flavors blend in an
unexpected way, set off by the garnish of fresh cilantro.
It is assembled in the basic enchilada way. Addictive as
the taste of chipotles can become, their smokiness is best
in small doses. Serves 4.
3 canned chipotle chilies in Adobo sauce
2 cups red chili sauce (recipe under sauces)
1/2 cup tomato puree
1/2 cup roasted Spanish peanuts
12 blue corn tortillas
12 ounces shredded Monterey Jack cheese
1 medium yello onion, chopped
vegetable oil
chopped cilantro
Puree the chipotles with 1/2 cup of red chili sauce.
Add the remaining sauce and tomato puree. Warm
sauce in skillet.
Using tongs, dip a tortilla in hot oil, then in the
warm sauce.
Sprinkle a layer of cheese and onion on the bottom
third of the tortilla and roll the tortilla around
the filling. Place in a baking dish large enough
to hold the enchiladas in one layer.. Repeat dipping,
filling, and rolling for the remainder of the tortillas.
Chop the peanuts roughly. Add to the remaining sauce
not used for dipping. Blend. Nap the enchiladas in the
dish with the remaining sauce. Bake for 15 minutes.
Serve with chopped cilantro sprinkled on top of the
enchiladas.
Richard Young
NUEVO MEXICO CHILE RELLANOS (New Mexican Chile Rellanos)
12 large green chiles with stems
1 lb cheese- grated, cubed, or in strips
Peel chiles, open small slit below stem and remove
seeds. (Canned or frozen chile may be used.)
Fill each chile carefully to avoid breaking.
Dip stuffed chile into batter and in skillet
fry in oil 360-365F- until golden brown.
Six servings.
Chile Rellano Batter
1 cup flour
1 tsp baking powder
1 cup milk
2 eggs, slightly beaten
½ tsp salt.
Sift together dry ingredients. Combine eggs and milk.
Add to flour mixture, stirring enough to mix. Dip and
cook chile, turn once. Remove to serving plate. Hold in
warm oven until all chiles are cooked.
Roxana Payton
Southwestern Frittata
INGREDIENTS and PROPORTIONS:
4 medium potatoes, peeled and sliced
1 pound prepared sausage, crumbled
6 eggs
1/4 cup milk
1 cup sharp cheddar cheese, grated
1/2-1 cup green chile, chopped
1 medium onion, chopped
Oil for frying
Salt and pepper to taste
Prepared Salsa
PROCEDURE:
Place sliced potatoes in microwave proof dish.
Cover with water and cook till almost done. Drain.
Meanwhile, fry sausage in skillet. Remove sausage
and drain. Add chopped onions and cook until
Tender. Add enough oil to skillet and brown potatoes.
Drain off excess oil, leaving about 2 tablespoons.
Add chopped green chile and mix well. In bowl combine
eggs and milk, beat till completely mixed. Salt and
pepper to taste. Pour eggs over sausage, onion and
potato mixture in skillet. Over low heat, cook egg
mixture. Gently lifting potatoes, to allow eggs to
cook.
Turn on broiler. After eggs mixture appears to be
cooked in the bottom of the skillet, Sprinkle cheese
on top. Place skillet inside broiler and broil till
cheese is bubbly.
Serve Fritata in skillet by the slice. Top with salsa.
This is a great Sunday morning meal. Serve with warm
tortillas or toast.
Roxana (Rox-NM)
Cabrillo al Parria
Recipe By : Phred
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic, Mexican Fish
Seafood Smoked
1 whole Cabrillo -- Cleaned
3 cloves Garlic -- Minced
3 whole Grapefruit -- Juiced
1/4 cup Honey
Salt -- to individual taste
Wash Cabrillo in cool water, pat dry inside and out.
Rub the inside cavity with 1/3rd of garlic and sprinkle
with salt.
Allow to set while mixing the remaining ingredients in a
small sauce pan. Bring mixture to a boil, reduce heat
and simmer until reduced by 1/2 total volume.
Spoon or bursh marinade on fish, inside and out. Place
on a very hot grill, 6-8 inches above the bed of coals.
Watch carefully, since the fish and sauce will burn easily.
Continue basting and minimize turning the fish (turn once
or twice at the most).
Serve.
Serving Ideas : Side of rice w/veggies
Phred
Salsa Molida para Fideo
Recipe By : Abuletia
Serving Size : 8 Preparation Time :0:30
Categories : Ethnic, Mexican Pasta
2 Tomatos -- peeled
1/2 Cup Water
3/4 Onion -- Chopped
1 Liter chicken stock
2 Cups Noodles
10 Cloves Garlic
2 1/2 Tablespoons Lard
In a small sauce panplace lard and heat to just
before the burning point. Add dry, uncooked noodles
and fry, stirring constantly, until brown. Add
chicken stock.
In a blender add tomatoes, ajo, and h2o. once blended
add to noodles. Add onions and simmer until mixture
has a thick consistency.
Phred
Meats/Carnes
CARNE ADOVADA (Cured Pork)
1 red chile sauce, uncook (See recipe under sauces)
2-3 lbs. pork strips or 2-inch cubed pork (only tender cut)
Place pork in red chile sauce. Let stand for 24 hours.
Place drained marinated pork in glass baking dish.
Preheat oven to 350 degree F. and roast for 40-60
minutes. Serve with heated, remaining Red Chile Sauce.
Roxana Payton
PUERCO ASADO DEL RIO GRANDE (Rio Grande Pork Roast)
3-4 pounds boneless, pork roast
½ teaspoon chile powder
½ teaspoon garlic powder
½ teaspoon salt
1 cup apple jelly
1 cup catsup
2 teaspoons chile powder
1 tablespoon vinegar, red wine
1 ½ cups crushed corn chips
Season roast. Roast pork in an uncovered, roasting
pan in a 325F. oven for 1 hour.
Combine apple jelly, catsup, chile powder, and
vinegar in a small saucepan and simmer at low
heat for 15 minutes. Baste roast with half of
baste and top with half of the corn chips.
Complete roasting. (Allow 35-40 minutes roasting
time for each pound of roast.)
Serve with remaining baste and corn chips.
Roxana Payton
CHICHARRONES (Cracklings)
1 pound pork steak, cubed
½ teaspoon salt
1/4 teaspoon garlic salt
Fry pork in a heavy skillet at medium heat
until crisp. Drain. Season crackling with
salt and garlic salt. Serve with Frijoles
Pintos.
Roxana Payton
PLATOS PRINCIPALES
ENCHILADA DE CACAHUATE y CHIPOTLE (Peanut and Chipotle Enchiladas)
The enchilada is the glory of authentic SW food, although
it is practically the national dish of Old Mexico, too.
In its pristine state it is nothing more than a corn
tortilla softened in oil, stuffed with cheese and sauced,
but the permutations of sauce and stuffing are endless,
and there are even opposing view about how to fold the
tortilla--or whether to shape it at all.
The orignal cheese enchilada is a soul-satisfying dish wherever
you meet it, but SW cooks are quick to elaborate upon it. Like
chili con carne, the Margarita, and guacamole, the complete
enchilada arouses strong passions about the proper way to
prepare it. Yet it is basically peasant food--a corn tortilla
dipped in hot oil, then in warm red chili sauce, and rolled
around a stuffing of cheese and other ingredients.
The sauce for this dish, flavored strongly with peanuts and
the smoky, hot chilies called chipotles, may seem improbable
to you, but it has great merits. The flavors blend in an
unexpected way, set off by the garnish of fresh cilantro.
It is assembled in the basic enchilada way. Addictive as
the taste of chipotles can become, their smokiness is best
in small doses. Serves 4.
3 canned chipotle chilies in Adobo sauce
2 cups red chili sauce (recipe under sauces)
1/2 cup tomato puree
1/2 cup roasted Spanish peanuts
12 blue corn tortillas
12 ounces shredded Monterey Jack cheese
1 medium yello onion, chopped
vegetable oil
chopped cilantro
Puree the chipotles with 1/2 cup of red chili sauce.
Add the remaining sauce and tomato puree. Warm
sauce in skillet.
Using tongs, dip a tortilla in hot oil, then in the
warm sauce.
Sprinkle a layer of cheese and onion on the bottom
third of the tortilla and roll the tortilla around
the filling. Place in a baking dish large enough
to hold the enchiladas in one layer.. Repeat dipping,
filling, and rolling for the remainder of the tortillas.
Chop the peanuts roughly. Add to the remaining sauce
not used for dipping. Blend. Nap the enchiladas in the
dish with the remaining sauce. Bake for 15 minutes.
Serve with chopped cilantro sprinkled on top of the
enchiladas.
Richard Young
NUEVO MEXICO CHILE RELLANOS (New Mexican Chile Rellanos)
12 large green chiles with stems
1 lb cheese- grated, cubed, or in strips
Peel chiles, open small slit below stem and remove
seeds. (Canned or frozen chile may be used.)
Fill each chile carefully to avoid breaking.
Dip stuffed chile into batter and in skillet
fry in oil 360-365F- until golden brown.
Six servings.
Chile Rellano Batter
1 cup flour
1 tsp baking powder
1 cup milk
2 eggs, slightly beaten
½ tsp salt.
Sift together dry ingredients. Combine eggs and milk.
Add to flour mixture, stirring enough to mix. Dip and
cook chile, turn once. Remove to serving plate. Hold in
warm oven until all chiles are cooked.
Roxana Payton
Southwestern Frittata
INGREDIENTS and PROPORTIONS:
4 medium potatoes, peeled and sliced
1 pound prepared sausage, crumbled
6 eggs
1/4 cup milk
1 cup sharp cheddar cheese, grated
1/2-1 cup green chile, chopped
1 medium onion, chopped
Oil for frying
Salt and pepper to taste
Prepared Salsa
PROCEDURE:
Place sliced potatoes in microwave proof dish.
Cover with water and cook till almost done. Drain.
Meanwhile, fry sausage in skillet. Remove sausage
and drain. Add chopped onions and cook until
Tender. Add enough oil to skillet and brown potatoes.
Drain off excess oil, leaving about 2 tablespoons.
Add chopped green chile and mix well. In bowl combine
eggs and milk, beat till completely mixed. Salt and
pepper to taste. Pour eggs over sausage, onion and
potato mixture in skillet. Over low heat, cook egg
mixture. Gently lifting potatoes, to allow eggs to
cook.
Turn on broiler. After eggs mixture appears to be
cooked in the bottom of the skillet, Sprinkle cheese
on top. Place skillet inside broiler and broil till
cheese is bubbly.
Serve Fritata in skillet by the slice. Top with salsa.
This is a great Sunday morning meal. Serve with warm
tortillas or toast.
Roxana (Rox-NM)
Cabrillo al Parria
Recipe By : Phred
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic, Mexican Fish
Seafood Smoked
1 whole Cabrillo -- Cleaned
3 cloves Garlic -- Minced
3 whole Grapefruit -- Juiced
1/4 cup Honey
Salt -- to individual taste
Wash Cabrillo in cool water, pat dry inside and out.
Rub the inside cavity with 1/3rd of garlic and sprinkle
with salt.
Allow to set while mixing the remaining ingredients in a
small sauce pan. Bring mixture to a boil, reduce heat
and simmer until reduced by 1/2 total volume.
Spoon or bursh marinade on fish, inside and out. Place
on a very hot grill, 6-8 inches above the bed of coals.
Watch carefully, since the fish and sauce will burn easily.
Continue basting and minimize turning the fish (turn once
or twice at the most).
Serve.
Serving Ideas : Side of rice w/veggies
Phred
Salsa Molida para Fideo
Recipe By : Abuletia
Serving Size : 8 Preparation Time :0:30
Categories : Ethnic, Mexican Pasta
2 Tomatos -- peeled
1/2 Cup Water
3/4 Onion -- Chopped
1 Liter chicken stock
2 Cups Noodles
10 Cloves Garlic
2 1/2 Tablespoons Lard
In a small sauce panplace lard and heat to just
before the burning point. Add dry, uncooked noodles
and fry, stirring constantly, until brown. Add
chicken stock.
In a blender add tomatoes, ajo, and h2o. once blended
add to noodles. Add onions and simmer until mixture
has a thick consistency.
Phred
Sauces
Sauces/Salsas
TOMATILLO SALSA (from a Mexican friend)
1 pound fresh green tomatillos, husked and washed.
1 finely chopped onion
4 cloves garlic, pressed
2 serrano chiles, finely chopped
1 cup chopped cilantro
2 tbl. olive oil
juice of 1 lime
Boil the tomatillos a few minutes, until tender.
Drain. Add all the ingredients to a food processor
and puree.
Richard Young
PICO de GALLO SALSA (my own concoction)
2 large cans of whole tomatoes, seeded, chopped, and drained
1 each of Anaheim, Poblano, Serrano, and jalapeno chilies, chopped fine
1/2 cup chopped cilantro, or more to taste
1 bunch green onions, chopped fine
1 clove garlic, pressed
juice of 1 lime
zest of 1/2 lime
1/3 cup Tequila, or more to taste
1 tsp. salt
1 tbl. sugar
Mix all ingredients in bowl, let rest for a few minutes to let
the flavors marry.
Richard Young
SALSA DE CHILE ROJA (New Mexico Red Chile Sauce)
24 dried New Mexican chile pods
1 qt. boiling water
1 tsp. salt
1 tbsp. minced onion
1 garlic clove, minced
1 tsp oregano, ground
Wash chile pods; remove stems, seeds and
white veins. Put in a kettle and pour boiling
water over them. Over medium heat, cook until
tender. Blend chiles and water to form paste.
(Add as much of the water in which chiles were
boiled as needed for consistency. A good
consistency for chile is that similar to
tomato sauce.) Put on stove; add salt, garlic,
onion and oregano. Bring to a boil, then reduce
to simmer for 30 minutes, adding small amount of
water to keep consistency of tomato sauce.
* Do not cook if using for Carne Adovada.
Roxana Payton
SALSA de CHILI VERDE (Green Chili Sauce)
8 fresh green Anaheim chiles
1 1/2 cups chicken stock
1 tsp. chopped fresh garlic
1/2 cup chopped cilantro
1/4 tsp. salt
Roast the chiles over an open flame until
charred and blistered. Plunge into ice water.
Skin, stem, seed, and place in food processor
with remaining ingredients. Blend.
Makes 2 cups.
Richard Young
SALSA de CHILE GUAJILLO (Guajillo Chile Sauce)
3 oz. dried red guajillo chilies (about 15)
1/2 cup dried pumpkin seeds
1/2 tsp. salt
1/2 tsp. white pepper
5-1/2 cups wtaer
Place chilies, seeds, and salt in food processor
and process for 1 minute. Add the water, in small
amounts, until completely blended, about 4 minutes.
Press through a fine sieve and discard the pulp.
Heat the chile mixture over medium-high heat
4 minutes, until it begins to boil. Reduce heat
and simmer 15 minutes, until thickened.
Richard Young
Queso Flamiado
Recipe By : Tia
Serving Size : 8 Preparation Time :1:05
Categories : Ethnic, Mexican Oinkers
1/2 pound Bacon -- finely diced
1 whole Onion, large -- Diced
1/2 pound Choriso
1/2 cup queso asadero -- Grated
1 cup Queso anejo
Layer in bottom of 8" clay cassorole onion, choriso,
bacon, and cheeses. Cover and place over low heat, on
preheated comal. Simmer until the grease rises and
covers the cheese.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Tortillas, Avacado and Tomato slices
NOTES : This is not for the faint of heart.
Phred
Sauces/Salsas
TOMATILLO SALSA (from a Mexican friend)
1 pound fresh green tomatillos, husked and washed.
1 finely chopped onion
4 cloves garlic, pressed
2 serrano chiles, finely chopped
1 cup chopped cilantro
2 tbl. olive oil
juice of 1 lime
Boil the tomatillos a few minutes, until tender.
Drain. Add all the ingredients to a food processor
and puree.
Richard Young
PICO de GALLO SALSA (my own concoction)
2 large cans of whole tomatoes, seeded, chopped, and drained
1 each of Anaheim, Poblano, Serrano, and jalapeno chilies, chopped fine
1/2 cup chopped cilantro, or more to taste
1 bunch green onions, chopped fine
1 clove garlic, pressed
juice of 1 lime
zest of 1/2 lime
1/3 cup Tequila, or more to taste
1 tsp. salt
1 tbl. sugar
Mix all ingredients in bowl, let rest for a few minutes to let
the flavors marry.
Richard Young
SALSA DE CHILE ROJA (New Mexico Red Chile Sauce)
24 dried New Mexican chile pods
1 qt. boiling water
1 tsp. salt
1 tbsp. minced onion
1 garlic clove, minced
1 tsp oregano, ground
Wash chile pods; remove stems, seeds and
white veins. Put in a kettle and pour boiling
water over them. Over medium heat, cook until
tender. Blend chiles and water to form paste.
(Add as much of the water in which chiles were
boiled as needed for consistency. A good
consistency for chile is that similar to
tomato sauce.) Put on stove; add salt, garlic,
onion and oregano. Bring to a boil, then reduce
to simmer for 30 minutes, adding small amount of
water to keep consistency of tomato sauce.
* Do not cook if using for Carne Adovada.
Roxana Payton
SALSA de CHILI VERDE (Green Chili Sauce)
8 fresh green Anaheim chiles
1 1/2 cups chicken stock
1 tsp. chopped fresh garlic
1/2 cup chopped cilantro
1/4 tsp. salt
Roast the chiles over an open flame until
charred and blistered. Plunge into ice water.
Skin, stem, seed, and place in food processor
with remaining ingredients. Blend.
Makes 2 cups.
Richard Young
SALSA de CHILE GUAJILLO (Guajillo Chile Sauce)
3 oz. dried red guajillo chilies (about 15)
1/2 cup dried pumpkin seeds
1/2 tsp. salt
1/2 tsp. white pepper
5-1/2 cups wtaer
Place chilies, seeds, and salt in food processor
and process for 1 minute. Add the water, in small
amounts, until completely blended, about 4 minutes.
Press through a fine sieve and discard the pulp.
Heat the chile mixture over medium-high heat
4 minutes, until it begins to boil. Reduce heat
and simmer 15 minutes, until thickened.
Richard Young
Queso Flamiado
Recipe By : Tia
Serving Size : 8 Preparation Time :1:05
Categories : Ethnic, Mexican Oinkers
1/2 pound Bacon -- finely diced
1 whole Onion, large -- Diced
1/2 pound Choriso
1/2 cup queso asadero -- Grated
1 cup Queso anejo
Layer in bottom of 8" clay cassorole onion, choriso,
bacon, and cheeses. Cover and place over low heat, on
preheated comal. Simmer until the grease rises and
covers the cheese.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Tortillas, Avacado and Tomato slices
NOTES : This is not for the faint of heart.
Phred
Vegetables
Vegetables/Verduras
FRIJOLES REFRITOS MOLE
Refried Black Beans with a taste of Mole (Richard Young)
2-3 tbls. lard (you can substitue olive oil if you
don't want to use lard, but the taste suffers)
4 garlic cloves crushed
1 onion, chopped
1 bay leaf
1 tsp. oregano
2 tbls. peanut butter
1 tbls. cocoa powder
1 lb. dry black beans, cooked until tender, mashed
1 tbls. sesame oil.
1 tbls. canned chipotle chiles in adobo sauce
mashed (use more if you like it hot)
1/2 tsp salt (omit if using canned beans)
2 tbls. chopped fresh mint
shredded monterey jack cheese for topping
Melt the lard in a heavy skillet (non-stick is best)
over medium heat. Add garlic, onion, and bay leaf.
Saute until onion is tender, but not browned. Stir
in oregano. Saute for a few more minutes. Remove
bay leaf. Add chipotle paste and mint, peatnut butter,
and chocolate. Stir, add beans and sesame oil, stir.
Turn heat to low. Using a large spatula, turn the
beans often to prevent them burning. Cook for about
20 minutes and turn the heat very low and sprinkle
on the cheese. Cook for about 10 more minutes,
without turning, to develop a nice crust and to
let the cheese melt.
CALABACITAS CON CHILE VERDE (Summer Squash and Green Chile)
When the Spaniards came to the New World, they
found that the basic staples of the Indians were
maize, beans and squash.
CALABACITAS CON CHILE VERDE (Summer Squash and Green Chile)
2 tbsp. butter
4 medium-sized summer squash
1/4 c. milk
½ -1 c. green chile, chopped
½ small onion, chopped
1 c. canned whole kernel corn
Salt and Pepper to taste
½ c. grated Cheddar cheese or Mexican cheese
Melt butter; add diced squash and onion. Saute until
tender. When done, add milk, green chile, corn, salt
and pepper. Cook 15 minutes. Remove from fire and add
grated cheese.
Roxana Payton
PAPAS CON CHILE COLORADO (Red Chile Potatoes)
PAPAS CON CHILE COLORADO (Red Chile Potatoes)
2 cups potatoes, peeled and thinly sliced
2 tablespoons shortening
2 tablespoons flour
1 tablespoon red chile powder, or various amounts
1 clove garlic, minced
½ teaspoon salt
3 ½ cups water
Brown potatoes in shorteining in a medium-size skillet
at medium heat. Remove potatoes from skillet. Add flour
and brown slightly.
Mix chile, garlic and salt with flour and add potatoes
and water. Simmer for 10-15 minutes at low heat.
Roxana Payton
Blue Corn Dumplings
Recipe By : Big Mountian
Serving Size : 48 Preparation Time :2:00
Ethnic, Native
1 cup Juniper Ash Water -- See Recipe
3 1/2 cups Water
6 cups Blue Corn Meal
Salt -- To individual taste
Set water to boil. Add juniper water and salt.
Add corn meal and knead until soft. shape into
thumb sized balls and drop into boiling water.
Cook about 15-20 minutes. Remove and drain.
Serving Ideas : good with stews and heavy soups.
NOTES : Make dumplings round in the winter and
flat in the summer, otherwise sleet and other
bad weather will occur.
Phred
Juniper Ash Water
Recipe By : Second Mesa
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic, Mexican Ethnic, Native
Sauces
2 tablespoons Juniper Ash
1 cup Water
Take the tips from several juniper twigs and place on a screen.
(Make sure the screen is not plastic, vinyl or galvinized).
The tips should not contain any woody parts of the branch.
Set on fire, allowing the ash to settle on the screen. With
a fine brush, (broom grass), carefully bruch the ash thru the
screen. Store in an air tight container until ready to use.
To make water, bring water to a boil, remove from heat and add
ash. Steep 10-15 minutes and strain into seprate container.
Make only what is needed and use imeadiatly because it does not
keep.
Other ashes include Salt Bush, corn cobs and Mesquite.
Phred
NOPALITOS CON CHILE (Cactus Chile)
Nopalitos con Chile
Recipe By : Abuela
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic, Mexican Ethnic, Indian
Vegetables
1 kilogram Nopals
1 Cebollia -- sliced 1/8" thick
1/8 cup Corn Oil
1/2 Head Ajo
2 Chilli Pisado
2 Chili Serrano
1 Cup Cilantro
to taste Salt
In choosing Nopals, pick the ones which are small,
light green in color with no spines on the paddle.
In other words, pick the youngst pads possible.
Dice into pieces which fit into the mouth. Slice
onion into similar sized strips and mix into the mix.
Place in a large skillet and begin to steam. Add garlic
and add to and steam. Steam the chilis and blend with
the garlic and salt. Add to skillet. Cover and simmer
until tender. Serve over diced and toasted tortillas.
Phred
Vegetables/Verduras
FRIJOLES REFRITOS MOLE
Refried Black Beans with a taste of Mole (Richard Young)
2-3 tbls. lard (you can substitue olive oil if you
don't want to use lard, but the taste suffers)
4 garlic cloves crushed
1 onion, chopped
1 bay leaf
1 tsp. oregano
2 tbls. peanut butter
1 tbls. cocoa powder
1 lb. dry black beans, cooked until tender, mashed
1 tbls. sesame oil.
1 tbls. canned chipotle chiles in adobo sauce
mashed (use more if you like it hot)
1/2 tsp salt (omit if using canned beans)
2 tbls. chopped fresh mint
shredded monterey jack cheese for topping
Melt the lard in a heavy skillet (non-stick is best)
over medium heat. Add garlic, onion, and bay leaf.
Saute until onion is tender, but not browned. Stir
in oregano. Saute for a few more minutes. Remove
bay leaf. Add chipotle paste and mint, peatnut butter,
and chocolate. Stir, add beans and sesame oil, stir.
Turn heat to low. Using a large spatula, turn the
beans often to prevent them burning. Cook for about
20 minutes and turn the heat very low and sprinkle
on the cheese. Cook for about 10 more minutes,
without turning, to develop a nice crust and to
let the cheese melt.
CALABACITAS CON CHILE VERDE (Summer Squash and Green Chile)
When the Spaniards came to the New World, they
found that the basic staples of the Indians were
maize, beans and squash.
CALABACITAS CON CHILE VERDE (Summer Squash and Green Chile)
2 tbsp. butter
4 medium-sized summer squash
1/4 c. milk
½ -1 c. green chile, chopped
½ small onion, chopped
1 c. canned whole kernel corn
Salt and Pepper to taste
½ c. grated Cheddar cheese or Mexican cheese
Melt butter; add diced squash and onion. Saute until
tender. When done, add milk, green chile, corn, salt
and pepper. Cook 15 minutes. Remove from fire and add
grated cheese.
Roxana Payton
PAPAS CON CHILE COLORADO (Red Chile Potatoes)
PAPAS CON CHILE COLORADO (Red Chile Potatoes)
2 cups potatoes, peeled and thinly sliced
2 tablespoons shortening
2 tablespoons flour
1 tablespoon red chile powder, or various amounts
1 clove garlic, minced
½ teaspoon salt
3 ½ cups water
Brown potatoes in shorteining in a medium-size skillet
at medium heat. Remove potatoes from skillet. Add flour
and brown slightly.
Mix chile, garlic and salt with flour and add potatoes
and water. Simmer for 10-15 minutes at low heat.
Roxana Payton
Blue Corn Dumplings
Recipe By : Big Mountian
Serving Size : 48 Preparation Time :2:00
Ethnic, Native
1 cup Juniper Ash Water -- See Recipe
3 1/2 cups Water
6 cups Blue Corn Meal
Salt -- To individual taste
Set water to boil. Add juniper water and salt.
Add corn meal and knead until soft. shape into
thumb sized balls and drop into boiling water.
Cook about 15-20 minutes. Remove and drain.
Serving Ideas : good with stews and heavy soups.
NOTES : Make dumplings round in the winter and
flat in the summer, otherwise sleet and other
bad weather will occur.
Phred
Juniper Ash Water
Recipe By : Second Mesa
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic, Mexican Ethnic, Native
Sauces
2 tablespoons Juniper Ash
1 cup Water
Take the tips from several juniper twigs and place on a screen.
(Make sure the screen is not plastic, vinyl or galvinized).
The tips should not contain any woody parts of the branch.
Set on fire, allowing the ash to settle on the screen. With
a fine brush, (broom grass), carefully bruch the ash thru the
screen. Store in an air tight container until ready to use.
To make water, bring water to a boil, remove from heat and add
ash. Steep 10-15 minutes and strain into seprate container.
Make only what is needed and use imeadiatly because it does not
keep.
Other ashes include Salt Bush, corn cobs and Mesquite.
Phred
NOPALITOS CON CHILE (Cactus Chile)
Nopalitos con Chile
Recipe By : Abuela
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic, Mexican Ethnic, Indian
Vegetables
1 kilogram Nopals
1 Cebollia -- sliced 1/8" thick
1/8 cup Corn Oil
1/2 Head Ajo
2 Chilli Pisado
2 Chili Serrano
1 Cup Cilantro
to taste Salt
In choosing Nopals, pick the ones which are small,
light green in color with no spines on the paddle.
In other words, pick the youngst pads possible.
Dice into pieces which fit into the mouth. Slice
onion into similar sized strips and mix into the mix.
Place in a large skillet and begin to steam. Add garlic
and add to and steam. Steam the chilis and blend with
the garlic and salt. Add to skillet. Cover and simmer
until tender. Serve over diced and toasted tortillas.
Phred
Desserts
Desserts/Golosinas/Postres
CAPIROTADA (New Mexican Bread Pudding)
This New Mexican version of bread pudding is
made not with milk and eggs but with caramel
sauce, cheese, and sweet wine, giving an
intensity of flavors that raises this sopa--
here is yet another food called "soup"--far
above a cottage dessert. The old Mexican name
for this dish that is still commonly used,
especially on restaurant menus, is capirotada.
For 6-8 people:
8 ounces good French style bread--1 small loaf or
about 6 French rolls
1 cup sugar
1 1/2 cups water
1 tsp. cinnamon
4 tbl. sweet butter
1 cup Madeira
3/4 cup pinons
3/4 cup raisins
1 cup shredded Monterey Jack cheese about 4 ounces
Preheat oven to 350F. Butter a shallow baking dish
that will accomodate the bread in 1 or 2 layers.
Tear the bread roughly into bite-size pieces, place
on a baking sheet and toast lightly in the oven,
checking after about 10 minutes.
Meanwhile, place the sugar in a heavy saucepan over
medium heat. Cook without stirring until the rim
around the sugar is beginning to melt, then start
stirring with a metal spoon. As the sugar melts
and begins to turn straw-colored, turn the heat down
to low; continue to stir until the sugar is melted
and the color of dark honey, but be careful not to
burn it. Remove the pan from the heat and pour in
the water a teaspoonful at a time. The sugar will
boil up madly, but keep stirring and adding the water
very slowly; it all will be incorporated into a thin
caramel syrup. If lumps of hard caramel remain,
reuturn the pan to the heat and boil until they
dissolve. Note: To remove caramel from the metal
spoon and the pan, let them soak in cold water overnight.
Add the cinnamon and butter to the caramel sauce while
it is still hot. Place the toasted bread in the prepared
baking pan; carefully spoon the sweet wine over every piece.
Sprinkle the nuts and raisins over, and then an even coating
of cheese. Pour on the caramel syrup, once again being sure
to reach all the bread, and bake at 350F for 30 minutes.
It is usual to cover the pan with foil while it is baking,
which results in a pudding as soft as custard. On the other
hand, if you like a crisp crust, bake uncovered, but look in
after 15 minutes or so to make sure that the cheese is not
browning; it is meant to melt into the general texture of
the pudding. Cover with foil any time the pudding seems
browned enough during the baking. Serve warm or cold, as
is or garnished with cinnamon whipped cream to cut the
capirotada's intense sweetness.
BOCADITOS DE MIEL DE ABEJA (Honey Drops)
2/3 cup honey
1 cup sugar
½ cup butter
1 egg
1/3 cup water
½ teaspoon salt
4 cups flour
1 tsp. Soda
1 tsp cinnamon
1 tsp cloves
2/3 cup chopped nuts (pinon or pecan)
1/3 cup candied orange peel
Combine honey, sugar, and margarine in a small
saucepan and cook mixture for 5 minutes at medium
heat. Remove mixture from heat and set aside.
Beat the egg until foamy in a large mixing bowl.
Gradually add all remaining ingredients, beating
well after each addition. Add the honey mixture
and mix well. Cover dough and chill.
Roll dough on a lightly floured board to a 1/8-inch
thickness. Cut dough into desired shapes. Place
cookies on a grease baking sheet and bake in a
425F oven for 10-12 minutes. Makes 3- 4 dozen.
Roxana Payton
CORN and HONEY PASTEL ICE
Southwest Indian cooks achieve pastel colors by
using dried red or blue corn. You can use fresh
white corn and add 2 tablespoons blue cornmeal
to the saucepan for a blue ice, or a few fresh
raspberries for red.
3 cups fresh corn kernels
1 tbl. vegetable oil
1 cup water
1/3 cup honey
Place the corn and oil in a saucepan and cook
over medium heat 4 minutes, stirring constantly
to prevent the corn from browning. Transfer
the corn to a blender and add the water and honey.
Blend until very smooth.
Return the mixture to the saucepan and bring it
to a boil. Reduce the heat and simmer, uncovered,
stirring frequently, about 15 minutes, until
it has a thick, porridgelike consistency.
Freeze for at least 6 hours or place in an
ice cream maker and follow the manufacturer's
directions.
Serves 6
Richard Young
Kinaalda Cake
Recipe By : Big Mountain
Serving Size : 12 Preparation Time :5:00
Categories : Breads Desserts
Ethnic, Native Smoked
1/2 Pail Water
8 cups White Cornmeal
1 cup Sprouted wheat or oats flour
or
1 cup Panocha
3 cups Water -- cold
1 cup Brown sugar
1 cup Raisins
Corn husks
Dig a fire pit that has a finished size of 6" by 18" wide.
Start a fire and burn approximately four hours.
Set pail of water to boil. Mix the flours with the cold
water to make a paste, adding additional water if necessary.
Once the pail of water is boiling, stir in the flour mixture.
Continue stiring until it is well mixed. Remove pail from heat
and cool until you can put your hands into it. With your hands
squeeze all the lumps until the mush has a very smooth consistancy.
Add sugar and raisins.
Remove coals from pit and line the bottom with wet corn husks.
Pour mixture into pit and sprinkle top with coarse corn meal to the
directions and sunwise. Cover with another layer of damp corn husks
and place a wet cardboard cover over the top. Add a layer of soil and
then replace the coals. Maintain a small fire on top on the cake for
about 3-4 hours.
Serving Ideas : Serve with honey and butter.
Phred
Desserts/Golosinas/Postres
CAPIROTADA (New Mexican Bread Pudding)
This New Mexican version of bread pudding is
made not with milk and eggs but with caramel
sauce, cheese, and sweet wine, giving an
intensity of flavors that raises this sopa--
here is yet another food called "soup"--far
above a cottage dessert. The old Mexican name
for this dish that is still commonly used,
especially on restaurant menus, is capirotada.
For 6-8 people:
8 ounces good French style bread--1 small loaf or
about 6 French rolls
1 cup sugar
1 1/2 cups water
1 tsp. cinnamon
4 tbl. sweet butter
1 cup Madeira
3/4 cup pinons
3/4 cup raisins
1 cup shredded Monterey Jack cheese about 4 ounces
Preheat oven to 350F. Butter a shallow baking dish
that will accomodate the bread in 1 or 2 layers.
Tear the bread roughly into bite-size pieces, place
on a baking sheet and toast lightly in the oven,
checking after about 10 minutes.
Meanwhile, place the sugar in a heavy saucepan over
medium heat. Cook without stirring until the rim
around the sugar is beginning to melt, then start
stirring with a metal spoon. As the sugar melts
and begins to turn straw-colored, turn the heat down
to low; continue to stir until the sugar is melted
and the color of dark honey, but be careful not to
burn it. Remove the pan from the heat and pour in
the water a teaspoonful at a time. The sugar will
boil up madly, but keep stirring and adding the water
very slowly; it all will be incorporated into a thin
caramel syrup. If lumps of hard caramel remain,
reuturn the pan to the heat and boil until they
dissolve. Note: To remove caramel from the metal
spoon and the pan, let them soak in cold water overnight.
Add the cinnamon and butter to the caramel sauce while
it is still hot. Place the toasted bread in the prepared
baking pan; carefully spoon the sweet wine over every piece.
Sprinkle the nuts and raisins over, and then an even coating
of cheese. Pour on the caramel syrup, once again being sure
to reach all the bread, and bake at 350F for 30 minutes.
It is usual to cover the pan with foil while it is baking,
which results in a pudding as soft as custard. On the other
hand, if you like a crisp crust, bake uncovered, but look in
after 15 minutes or so to make sure that the cheese is not
browning; it is meant to melt into the general texture of
the pudding. Cover with foil any time the pudding seems
browned enough during the baking. Serve warm or cold, as
is or garnished with cinnamon whipped cream to cut the
capirotada's intense sweetness.
BOCADITOS DE MIEL DE ABEJA (Honey Drops)
2/3 cup honey
1 cup sugar
½ cup butter
1 egg
1/3 cup water
½ teaspoon salt
4 cups flour
1 tsp. Soda
1 tsp cinnamon
1 tsp cloves
2/3 cup chopped nuts (pinon or pecan)
1/3 cup candied orange peel
Combine honey, sugar, and margarine in a small
saucepan and cook mixture for 5 minutes at medium
heat. Remove mixture from heat and set aside.
Beat the egg until foamy in a large mixing bowl.
Gradually add all remaining ingredients, beating
well after each addition. Add the honey mixture
and mix well. Cover dough and chill.
Roll dough on a lightly floured board to a 1/8-inch
thickness. Cut dough into desired shapes. Place
cookies on a grease baking sheet and bake in a
425F oven for 10-12 minutes. Makes 3- 4 dozen.
Roxana Payton
CORN and HONEY PASTEL ICE
Southwest Indian cooks achieve pastel colors by
using dried red or blue corn. You can use fresh
white corn and add 2 tablespoons blue cornmeal
to the saucepan for a blue ice, or a few fresh
raspberries for red.
3 cups fresh corn kernels
1 tbl. vegetable oil
1 cup water
1/3 cup honey
Place the corn and oil in a saucepan and cook
over medium heat 4 minutes, stirring constantly
to prevent the corn from browning. Transfer
the corn to a blender and add the water and honey.
Blend until very smooth.
Return the mixture to the saucepan and bring it
to a boil. Reduce the heat and simmer, uncovered,
stirring frequently, about 15 minutes, until
it has a thick, porridgelike consistency.
Freeze for at least 6 hours or place in an
ice cream maker and follow the manufacturer's
directions.
Serves 6
Richard Young
Kinaalda Cake
Recipe By : Big Mountain
Serving Size : 12 Preparation Time :5:00
Categories : Breads Desserts
Ethnic, Native Smoked
1/2 Pail Water
8 cups White Cornmeal
1 cup Sprouted wheat or oats flour
or
1 cup Panocha
3 cups Water -- cold
1 cup Brown sugar
1 cup Raisins
Corn husks
Dig a fire pit that has a finished size of 6" by 18" wide.
Start a fire and burn approximately four hours.
Set pail of water to boil. Mix the flours with the cold
water to make a paste, adding additional water if necessary.
Once the pail of water is boiling, stir in the flour mixture.
Continue stiring until it is well mixed. Remove pail from heat
and cool until you can put your hands into it. With your hands
squeeze all the lumps until the mush has a very smooth consistancy.
Add sugar and raisins.
Remove coals from pit and line the bottom with wet corn husks.
Pour mixture into pit and sprinkle top with coarse corn meal to the
directions and sunwise. Cover with another layer of damp corn husks
and place a wet cardboard cover over the top. Add a layer of soil and
then replace the coals. Maintain a small fire on top on the cake for
about 3-4 hours.
Serving Ideas : Serve with honey and butter.
Phred
The Best of the Northwest Dinner Party
The Best of the Northwest Dinner Party
The Pacific Northwest is known for its
great food, great scenery, and great
rain.
They all add up to cooking at home for
friends using the abundant resources
of the region.
For our Great Northwest dinner party,
we've used the fish from our seas, the
nuts and berries grown in our orchards,
and vegetables that grown wild.
We hope you enjoy our dinner!
Northwest Marionberry Linzertorte
Ingredients:
1 1/2 c unsalted butter, softened
1 1/2 c sugar
1 egg
1 1/2 c black walnuts or hazelnuts, finely chopped
3 c flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
3/4 c marionberry jam
powdered sugar for dusting
fresh marionberries for garnish
Procedure:
Cream butter and sugar together until light and
fluffy. Mix in remaining ingredients except for the
jam, until thoroughly combined and a dough is formed.
Divide the dough into two equal portions. Butter
and flour two 8" cake pans.
On a lightly floured surface, roll out one of the
portions into a rectangle, about 1/2" thick, and,
using a well-floured knife, cut into stips 3/4" wide.
Divide the other portion of dough into halves and press
each piece into the bottom of a prepared cake pan.
Spread 1/2 cup of jam over each torte base. Set the
strips over the jelly in a criss-cross pattern.
Bake at 375 degrees for 30 minutes, until golden brown
and the jelly bubbles.
Remove the tortes from the apns and dust with
powdered sugar. Serve with homemade coffee ice cream
and a garnish of fresh marionberries.
Northwest Mushroom Soup
Ingredients:
1/2 cup white wine
2 3/4 cup Chicken stock, homemade or canned
1 oz. dried morels, shitakes (fresh or dried)
3 leeks (white part only), diced
1 onion, diced
4 TBL butter
3 TBL flour
2 1/4 cup beef stock, homemade or canned
1 lb button mushrooms
Salt and pepper to taste
Creme fraiche (or sour cream)
fresh snipped chives for garnish
Procedure:
If using dried mushrooms, combine wine, 1/2 cup
chicken stock, and dried mushrooms. Bring to
a boil, remove from heat and let stand for
30 minutes.
Melt butter in large soup pot. Add leeks and
onion. Cook over low heat until wilted. Sprinkle
with flour and cook an additional 5 min.
Add remaining chicken stoc, beef stock, all the
mushrooms (and the mushroom soaking liquid if
you used dried mushrooms.
Simmer for 30 min., until mushrooms are soft. Cool
slightly.
Puree the soup in a blender or food processor.
Return to pot and and heat through.
Garnish with a dollop of creme fraiche and
chives.
Hazelnut-Crusted Halibut
4 servings
4 skinned and boned halibut fillets about 4 oz each
1/8 cup olive oil
1 clove garlic
1 cup shelled hazelnuts, finely chopped
3/4 cup fine dry bread crumbs
1 Tbsp minced parsley
1/8 tsp pepper
1/4 tsp salt
1/4 tsp finely minced or grated dry orange zest
3 egg whites, with 1 set aside
2 tsp vermouth (or 1 Tbsp, your preference)
2 Tbsp milk
2 Tbsp melted butter or margarine
1/4 cup dry white wine
lemon wedges
salt
1. Remove skin from garlic clove. Place in small
microwave-safe baking dish and drizzle the olive oil
over it. Place in microwave and heat on high for 1 minute.
Remove and mince well.
2. Take one of the egg whites and beat lightly until egg
membranes are broken down. In a small bowl, mix together
the chopped hazelnuts and 1 heaping tablespoon of the
bread crumbs. Stir in minced garlic, parsley, pepper, salt,
orange zest, and egg white. Mix together well, then add
vermouth and mix again.
3. Place remaining bread crumbs in large plate suitable
for dredging. Lightly beat remaining egg whites together with
milk and pour into a shallow pan or plate. Dip fillets
one at a time in egg white to coat well, then press each side
of fish into the crumbs to coat well.
4. Lay fillets well apart in a greased 10X 15 inch pan.
Once placed, crumble over the top of each fillet a quarter of
the nut mixture, then drizzle melted butter or margarine
mixed with the wine over it all. (Option: instead of crumbling
nut mixture over fillets, you can coat the top of each with
a layer of the mixture - it's up to you. Crumbling looks better
but takes more time to do carefully.)
5. Bake in a 450 degree oven until fish is opaque in center
of thickest part, about 10-15 minutes. With a wide spatula,
transfer fillets to 4 dinner plates. Serve with lemon wedges
to squeeze over the fish. Add salt to taste.
Roasted Asparagus
2 lbs thin to medium width asparagus
2 Tbsp olive oil
2 Tbsp your favorite dry red wine
1/4 tsp salt, to taste
freshly ground pepper, to taste
1-inch orange wedges
1/4 lb smoked gouda cheese, cut into 1/4 inch strips
1. Preheat the oven to 500 F. Rinse asparagus
and cut off tough bases, about 1 to 1-1/2 inches.
Put asparagus in a roasting pan or large shallow
baking dish.
2. Mix together oil, wine, salt and pepper, and
the juice squeezed from one of the orange wedges.
Sprinkle mixture evening over asparagus and toss
well, careful not to damage spears.
3. Roast uncovered, shaking dish often to turn
spears, about 6-8 minutes. Lower oven heat to
350 F. Remove asparagus from roasting dish
and place in oven-safe serving dish. Place gouda
cheese stips artfully across the asaragus spears
and return to oven until cheese is lightly toasted,
approx 5 minutes, or until asparagus stems are
crisp-tender.
4. Serve with orange wedges.
(gouda is optional)
Roasted-Garlic Potatoes
serves 4
1 head of garlic
1/3 cup of olive oil
6 medium potatoes (or 2 lbs)
1/3 to 1/2 cup milk
1/4 cup butter or margarine
1/4 cup grated parmesan cheese
salt and pepper to taste
garlic chives (the small "onions" or sprouts
that grow off the heads of garlic) for garnish
Equipment:
large pot to boil potatoes
milk and water for boiling
small circular baking dish
lightly greased baking sheet
aluminum foil
ricer
pastry bag and preferred tube end
1. Peel the papery skin from one head garlic.
Place head on a piece of tin foil, drizzle with
olive oil, seal in the foil and bake at 350 until
your entire house smells like garlic and the bulb
is soft to the touch, about 1 to 1-1/2 hours. (Keep
the oven going to brown the potatoes later.)
2. In the meantime, boil peeled, quartered potatoes
in a generously salted mixture of 1 part milk, 3 parts
water until mashable (simmering approx 20-30 minutes).
Drain.
3. Into a large bowl, put the potatoes through a ricer
and squeeze the contents of each baked garlic clove into
the potatoes (the garlic will have been reduced to a paste
in the roasting process.
4. In a small bowl, mix together milk, parmesan cheese,
and melted butter. Using a hand potato-masher, gradually
add liquid mixture to the potato-garlic mixture, continually
beating, until thoroughly mixed together. Add salt and pepper
to taste. (Add more milk if preferred texture is
not reached with indicated amount.)
(Note: it is not recommended that an electric beater be used
to mash the potatoes. Overbeating can cause the sugars in the
potatoes to break down and make the consistency of the end
product much like glue.)
5. Place the potato mixture in a pastry bag with your
choice of tube ends and carefully pipe the mixture into
either four large or eight small icecream-cone shaped
mounds on a lightly greased baking sheet. Bake to
lightly brown, approx 10-15 minutes.
6. Poke a couple of warmed garlic chives (microwaving
for approx 1 minute will do) into each potato mound
before serving.
Fresh Greens with Cranberry Vinaigrette
Vinaigrette:
1/4 c. dried cranberries
1/4 c. apple cider
1/4 c. apple cider vinegar
1/2 c. olive oil (approximate)
pinch sugar
salt
freshly ground black pepper
***********************
Soak the cranberries in the apple cider at
least one hour, or overnight. Combine 2 Tbsp
of the cider with the vinegar; add the olive
oil in a steady dribble, either whisking or
using a food processor or blender, until the
mixture emulsifies. Add sugar, salt and
pepper to taste. Return the cranberries to
the mixture.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Salad:
1 large bowlful mixed greens, including
basil; washed and completely dried
2 tart Washington apples, unpeeled but
cored and diced, sprinkled with 2
Tbsp lemon
1/4 cup dried cranberries
1/2 cup Oregon blue cheese, crumbled
Cranberry Vinaigrette
*******************************
Toss all ingredients together in a chilled
bowl. Serve immediately, passing the
pepper mill and additional blue cheese,
if desired.
Crab & Shrimp Linguine with Fresh Tomato Salsa
10 oz. fresh linguine, cooked and drained
8 oz. Dungeness crab meat
8 oz. Oregon shrimp meat
Salsa:
2 c. plum tomatoes, diced
6 green onions, chopped
1/2 c. red onion, chopped
1/4 c. carrots, julienned
2 cloves garlic, minced
1/3 c. fresh lime juice
2 T. fresh ginger, minced
salt and pepper to taste
a pinch of crushed red pepper( or more)
1 T. sesame oil
Mix together the salsa ingredients. Place in
skillet (or saucepan), along with the crab
and shrimp. Simmer five minutes,Keep warm.
In a wok, or large skillet, add 3 T. sesame
oil, and the pasta. Toss over medium heat
until hot.
Place pasta in serving dish, and top with
the salsa and seafood. Garnish with thin
sliced lemons and parsley.
Shilshole Bay Crabcakes
Crabcakes
1/2# fresh Dungeness crabmeat
1 c. Panko( japanese bread crumbs)Divide in 1/2
1/4 c. mayo
1 beaten egg
1/4 c. half and half
1 clove minced garlic
1 tsp. dijon mustard
3 green onions, chopped
1 T. capers
1 T. fresh lemon juice
salt & pepper to taste
_____________________________________________
Mix all the above, saving 1/2 of the crumbs.
shape into 3" patties, 1/2" thick.
Coat with rest of Panko,,,,you may need more.
Chill for an hour or so, then saute in a little
oil til golden.
These are very rich, tartar sauce will overwhelm.
I make a light sauce of low-fat sour cream, with a bit
Dijon added.
Bon appetit from Seattle!!
The Best of the Northwest Dinner Party
The Pacific Northwest is known for its
great food, great scenery, and great
rain.
They all add up to cooking at home for
friends using the abundant resources
of the region.
For our Great Northwest dinner party,
we've used the fish from our seas, the
nuts and berries grown in our orchards,
and vegetables that grown wild.
We hope you enjoy our dinner!
Northwest Marionberry Linzertorte
Ingredients:
1 1/2 c unsalted butter, softened
1 1/2 c sugar
1 egg
1 1/2 c black walnuts or hazelnuts, finely chopped
3 c flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
3/4 c marionberry jam
powdered sugar for dusting
fresh marionberries for garnish
Procedure:
Cream butter and sugar together until light and
fluffy. Mix in remaining ingredients except for the
jam, until thoroughly combined and a dough is formed.
Divide the dough into two equal portions. Butter
and flour two 8" cake pans.
On a lightly floured surface, roll out one of the
portions into a rectangle, about 1/2" thick, and,
using a well-floured knife, cut into stips 3/4" wide.
Divide the other portion of dough into halves and press
each piece into the bottom of a prepared cake pan.
Spread 1/2 cup of jam over each torte base. Set the
strips over the jelly in a criss-cross pattern.
Bake at 375 degrees for 30 minutes, until golden brown
and the jelly bubbles.
Remove the tortes from the apns and dust with
powdered sugar. Serve with homemade coffee ice cream
and a garnish of fresh marionberries.
Northwest Mushroom Soup
Ingredients:
1/2 cup white wine
2 3/4 cup Chicken stock, homemade or canned
1 oz. dried morels, shitakes (fresh or dried)
3 leeks (white part only), diced
1 onion, diced
4 TBL butter
3 TBL flour
2 1/4 cup beef stock, homemade or canned
1 lb button mushrooms
Salt and pepper to taste
Creme fraiche (or sour cream)
fresh snipped chives for garnish
Procedure:
If using dried mushrooms, combine wine, 1/2 cup
chicken stock, and dried mushrooms. Bring to
a boil, remove from heat and let stand for
30 minutes.
Melt butter in large soup pot. Add leeks and
onion. Cook over low heat until wilted. Sprinkle
with flour and cook an additional 5 min.
Add remaining chicken stoc, beef stock, all the
mushrooms (and the mushroom soaking liquid if
you used dried mushrooms.
Simmer for 30 min., until mushrooms are soft. Cool
slightly.
Puree the soup in a blender or food processor.
Return to pot and and heat through.
Garnish with a dollop of creme fraiche and
chives.
Hazelnut-Crusted Halibut
4 servings
4 skinned and boned halibut fillets about 4 oz each
1/8 cup olive oil
1 clove garlic
1 cup shelled hazelnuts, finely chopped
3/4 cup fine dry bread crumbs
1 Tbsp minced parsley
1/8 tsp pepper
1/4 tsp salt
1/4 tsp finely minced or grated dry orange zest
3 egg whites, with 1 set aside
2 tsp vermouth (or 1 Tbsp, your preference)
2 Tbsp milk
2 Tbsp melted butter or margarine
1/4 cup dry white wine
lemon wedges
salt
1. Remove skin from garlic clove. Place in small
microwave-safe baking dish and drizzle the olive oil
over it. Place in microwave and heat on high for 1 minute.
Remove and mince well.
2. Take one of the egg whites and beat lightly until egg
membranes are broken down. In a small bowl, mix together
the chopped hazelnuts and 1 heaping tablespoon of the
bread crumbs. Stir in minced garlic, parsley, pepper, salt,
orange zest, and egg white. Mix together well, then add
vermouth and mix again.
3. Place remaining bread crumbs in large plate suitable
for dredging. Lightly beat remaining egg whites together with
milk and pour into a shallow pan or plate. Dip fillets
one at a time in egg white to coat well, then press each side
of fish into the crumbs to coat well.
4. Lay fillets well apart in a greased 10X 15 inch pan.
Once placed, crumble over the top of each fillet a quarter of
the nut mixture, then drizzle melted butter or margarine
mixed with the wine over it all. (Option: instead of crumbling
nut mixture over fillets, you can coat the top of each with
a layer of the mixture - it's up to you. Crumbling looks better
but takes more time to do carefully.)
5. Bake in a 450 degree oven until fish is opaque in center
of thickest part, about 10-15 minutes. With a wide spatula,
transfer fillets to 4 dinner plates. Serve with lemon wedges
to squeeze over the fish. Add salt to taste.
Roasted Asparagus
2 lbs thin to medium width asparagus
2 Tbsp olive oil
2 Tbsp your favorite dry red wine
1/4 tsp salt, to taste
freshly ground pepper, to taste
1-inch orange wedges
1/4 lb smoked gouda cheese, cut into 1/4 inch strips
1. Preheat the oven to 500 F. Rinse asparagus
and cut off tough bases, about 1 to 1-1/2 inches.
Put asparagus in a roasting pan or large shallow
baking dish.
2. Mix together oil, wine, salt and pepper, and
the juice squeezed from one of the orange wedges.
Sprinkle mixture evening over asparagus and toss
well, careful not to damage spears.
3. Roast uncovered, shaking dish often to turn
spears, about 6-8 minutes. Lower oven heat to
350 F. Remove asparagus from roasting dish
and place in oven-safe serving dish. Place gouda
cheese stips artfully across the asaragus spears
and return to oven until cheese is lightly toasted,
approx 5 minutes, or until asparagus stems are
crisp-tender.
4. Serve with orange wedges.
(gouda is optional)
Roasted-Garlic Potatoes
serves 4
1 head of garlic
1/3 cup of olive oil
6 medium potatoes (or 2 lbs)
1/3 to 1/2 cup milk
1/4 cup butter or margarine
1/4 cup grated parmesan cheese
salt and pepper to taste
garlic chives (the small "onions" or sprouts
that grow off the heads of garlic) for garnish
Equipment:
large pot to boil potatoes
milk and water for boiling
small circular baking dish
lightly greased baking sheet
aluminum foil
ricer
pastry bag and preferred tube end
1. Peel the papery skin from one head garlic.
Place head on a piece of tin foil, drizzle with
olive oil, seal in the foil and bake at 350 until
your entire house smells like garlic and the bulb
is soft to the touch, about 1 to 1-1/2 hours. (Keep
the oven going to brown the potatoes later.)
2. In the meantime, boil peeled, quartered potatoes
in a generously salted mixture of 1 part milk, 3 parts
water until mashable (simmering approx 20-30 minutes).
Drain.
3. Into a large bowl, put the potatoes through a ricer
and squeeze the contents of each baked garlic clove into
the potatoes (the garlic will have been reduced to a paste
in the roasting process.
4. In a small bowl, mix together milk, parmesan cheese,
and melted butter. Using a hand potato-masher, gradually
add liquid mixture to the potato-garlic mixture, continually
beating, until thoroughly mixed together. Add salt and pepper
to taste. (Add more milk if preferred texture is
not reached with indicated amount.)
(Note: it is not recommended that an electric beater be used
to mash the potatoes. Overbeating can cause the sugars in the
potatoes to break down and make the consistency of the end
product much like glue.)
5. Place the potato mixture in a pastry bag with your
choice of tube ends and carefully pipe the mixture into
either four large or eight small icecream-cone shaped
mounds on a lightly greased baking sheet. Bake to
lightly brown, approx 10-15 minutes.
6. Poke a couple of warmed garlic chives (microwaving
for approx 1 minute will do) into each potato mound
before serving.
Fresh Greens with Cranberry Vinaigrette
Vinaigrette:
1/4 c. dried cranberries
1/4 c. apple cider
1/4 c. apple cider vinegar
1/2 c. olive oil (approximate)
pinch sugar
salt
freshly ground black pepper
***********************
Soak the cranberries in the apple cider at
least one hour, or overnight. Combine 2 Tbsp
of the cider with the vinegar; add the olive
oil in a steady dribble, either whisking or
using a food processor or blender, until the
mixture emulsifies. Add sugar, salt and
pepper to taste. Return the cranberries to
the mixture.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Salad:
1 large bowlful mixed greens, including
basil; washed and completely dried
2 tart Washington apples, unpeeled but
cored and diced, sprinkled with 2
Tbsp lemon
1/4 cup dried cranberries
1/2 cup Oregon blue cheese, crumbled
Cranberry Vinaigrette
*******************************
Toss all ingredients together in a chilled
bowl. Serve immediately, passing the
pepper mill and additional blue cheese,
if desired.
Crab & Shrimp Linguine with Fresh Tomato Salsa
10 oz. fresh linguine, cooked and drained
8 oz. Dungeness crab meat
8 oz. Oregon shrimp meat
Salsa:
2 c. plum tomatoes, diced
6 green onions, chopped
1/2 c. red onion, chopped
1/4 c. carrots, julienned
2 cloves garlic, minced
1/3 c. fresh lime juice
2 T. fresh ginger, minced
salt and pepper to taste
a pinch of crushed red pepper( or more)
1 T. sesame oil
Mix together the salsa ingredients. Place in
skillet (or saucepan), along with the crab
and shrimp. Simmer five minutes,Keep warm.
In a wok, or large skillet, add 3 T. sesame
oil, and the pasta. Toss over medium heat
until hot.
Place pasta in serving dish, and top with
the salsa and seafood. Garnish with thin
sliced lemons and parsley.
Shilshole Bay Crabcakes
Crabcakes
1/2# fresh Dungeness crabmeat
1 c. Panko( japanese bread crumbs)Divide in 1/2
1/4 c. mayo
1 beaten egg
1/4 c. half and half
1 clove minced garlic
1 tsp. dijon mustard
3 green onions, chopped
1 T. capers
1 T. fresh lemon juice
salt & pepper to taste
_____________________________________________
Mix all the above, saving 1/2 of the crumbs.
shape into 3" patties, 1/2" thick.
Coat with rest of Panko,,,,you may need more.
Chill for an hour or so, then saute in a little
oil til golden.
These are very rich, tartar sauce will overwhelm.
I make a light sauce of low-fat sour cream, with a bit
Dijon added.
Bon appetit from Seattle!!
Introduction
Welcome to the Pynte and Pye
Welcome to the Pynte and Pye. We're so glad
you chose our fine Establishment. There are
many Taverns in these Parts, but none, I
promise, will provide you with such fine
Entertainment as you will encounter Here.
The Seven Gentle Women
about 18th century taverns....
Like our Modern Hotels and Restaurants, 18th
century Taverns and Coffeehouses were as
varied as the Populations that frequented
them. Unlike their modern post-television
Counterparts, however, they were the main
sources of Community News, Gossip and
Confrontation.
Taverns not only provided Food and Drink--
"Entertainment", in 18th Century Terminology--
but a place for Friends to Gossip, to get Mail
or to meet for a Public Debates, Town Meetings
and even to hold Court. The fancier Taverns
had private Meeting Rooms for secret
Discussions or Lofty Ballrooms for Dances
where young People could meet prospective
Mates. In brawly waterfront areas small
Taverns--known as Grog Shops, Slop Shops, and
Tippling Houses--were also places to meet and
engage Prostitutes.
The 18th century colonial Tavern was both
multifaceted and Central to Life, not only in
rural Villages but also in bustling urban
Centers such as Philadelphia, which boasted
120 Taverns in 1756. Taverns in small
Villages were often part of a Keeper's Home
whereas those in the Cities were often owned
by absent Landlords who hired Proprietors,
many of whom drifted from Tavern to Tavern and
used the Job to make contacts in a new
Environment.
In 1773, a Group of 56 Investors banded
together to start--by subscription--the
famous "City Tavern of Philadelphia", a
favorite of John Adams and a Place that heard
many of the Debates and Discussions leading
to the founding of a Country. In addition to
Taverns, Coffee Houses like "the Tontine" in
New York City were also popular but catered
more to the Business Man's needs and to the
"Entertainment of Gentlemen." The Tontine,
in 1797, sported business Notices, a stock
Exchange and a Spy Glass to watch the
Merchants' Ships come into New York Harbor.
In addition it was truly ultra-modern, with
Water Closets, a Bell-System and an inside
Bath.
Taverns were required to mark themselves with
a large Sign hanging outside the Premises.
Most Taverns had simple Names, usually Nouns
--like the White Horse, The Dove or the Blue
Anchor--with a corresponding Sign containing a
Picture (for those who could not read). It
was very common to get lost in the Countryside
and these colorful Signs were often the only
Markers of the proper Road. The Stagecoach
also stopped at rural Taverns and usually
there were deals made with the Proprietor for
the Business thrown his way by the Stage
Company. The increase in travel by the
Middle Class toward the end of the 18th
Century made this a very lucrative arrangement
for both Parties.
Taverns were licensed in colonial America and
the prices charged were regulated by Law. In
some Instances the Community attempted to
regulate the quality of the "Entertainment"
--but the Traveler usually got whatever the
Innkeeper happened to have on Hand. This
Quality varied considerably and although a
seasoned Traveler would be satisfied with
Bread, Cheese and Fruit on the Road, he would
expect something better in the City where
the competition was more Substantial.
Surprised to see gentlewomen as tavernkeepers? Don't be...
Through the License Records we see that
although most Tavern Keepers were
Male, the Profession was one often
chosen by single Women in need or
Widows who did not wish to re-marry. It
was a Profession open to Women
although their motivations were usually
Economic Necessity coupled with the
desire to retain the Freedom to make
their own Decisions. In Philadelphia in
the 1760's, 56 of the Tavern Licenses were
held by Women, although many of these
did re-marry and gave up the Fatigues of a
tavernkeeper. These Fatigues were many
and complex since the Tavern Household
often was made up of a multitude of
different Social Classes including black
Slaves, bond Slaves, Servants, Freeman,
and Apprentices. In addition to
mastering the Arts of bargaining for
Supplies, selling to Customers and
managing Accounts, one had to be a
pretty talented Personnel Manager.
Enough about ourselves, let me introduce
you to some of our Regulars. They can
fill you in on local Events...
Welcome to the Pynte and Pye
Welcome to the Pynte and Pye. We're so glad
you chose our fine Establishment. There are
many Taverns in these Parts, but none, I
promise, will provide you with such fine
Entertainment as you will encounter Here.
The Seven Gentle Women
about 18th century taverns....
Like our Modern Hotels and Restaurants, 18th
century Taverns and Coffeehouses were as
varied as the Populations that frequented
them. Unlike their modern post-television
Counterparts, however, they were the main
sources of Community News, Gossip and
Confrontation.
Taverns not only provided Food and Drink--
"Entertainment", in 18th Century Terminology--
but a place for Friends to Gossip, to get Mail
or to meet for a Public Debates, Town Meetings
and even to hold Court. The fancier Taverns
had private Meeting Rooms for secret
Discussions or Lofty Ballrooms for Dances
where young People could meet prospective
Mates. In brawly waterfront areas small
Taverns--known as Grog Shops, Slop Shops, and
Tippling Houses--were also places to meet and
engage Prostitutes.
The 18th century colonial Tavern was both
multifaceted and Central to Life, not only in
rural Villages but also in bustling urban
Centers such as Philadelphia, which boasted
120 Taverns in 1756. Taverns in small
Villages were often part of a Keeper's Home
whereas those in the Cities were often owned
by absent Landlords who hired Proprietors,
many of whom drifted from Tavern to Tavern and
used the Job to make contacts in a new
Environment.
In 1773, a Group of 56 Investors banded
together to start--by subscription--the
famous "City Tavern of Philadelphia", a
favorite of John Adams and a Place that heard
many of the Debates and Discussions leading
to the founding of a Country. In addition to
Taverns, Coffee Houses like "the Tontine" in
New York City were also popular but catered
more to the Business Man's needs and to the
"Entertainment of Gentlemen." The Tontine,
in 1797, sported business Notices, a stock
Exchange and a Spy Glass to watch the
Merchants' Ships come into New York Harbor.
In addition it was truly ultra-modern, with
Water Closets, a Bell-System and an inside
Bath.
Taverns were required to mark themselves with
a large Sign hanging outside the Premises.
Most Taverns had simple Names, usually Nouns
--like the White Horse, The Dove or the Blue
Anchor--with a corresponding Sign containing a
Picture (for those who could not read). It
was very common to get lost in the Countryside
and these colorful Signs were often the only
Markers of the proper Road. The Stagecoach
also stopped at rural Taverns and usually
there were deals made with the Proprietor for
the Business thrown his way by the Stage
Company. The increase in travel by the
Middle Class toward the end of the 18th
Century made this a very lucrative arrangement
for both Parties.
Taverns were licensed in colonial America and
the prices charged were regulated by Law. In
some Instances the Community attempted to
regulate the quality of the "Entertainment"
--but the Traveler usually got whatever the
Innkeeper happened to have on Hand. This
Quality varied considerably and although a
seasoned Traveler would be satisfied with
Bread, Cheese and Fruit on the Road, he would
expect something better in the City where
the competition was more Substantial.
Surprised to see gentlewomen as tavernkeepers? Don't be...
Through the License Records we see that
although most Tavern Keepers were
Male, the Profession was one often
chosen by single Women in need or
Widows who did not wish to re-marry. It
was a Profession open to Women
although their motivations were usually
Economic Necessity coupled with the
desire to retain the Freedom to make
their own Decisions. In Philadelphia in
the 1760's, 56 of the Tavern Licenses were
held by Women, although many of these
did re-marry and gave up the Fatigues of a
tavernkeeper. These Fatigues were many
and complex since the Tavern Household
often was made up of a multitude of
different Social Classes including black
Slaves, bond Slaves, Servants, Freeman,
and Apprentices. In addition to
mastering the Arts of bargaining for
Supplies, selling to Customers and
managing Accounts, one had to be a
pretty talented Personnel Manager.
Enough about ourselves, let me introduce
you to some of our Regulars. They can
fill you in on local Events...
Drinks
New to Town are you? Here, have a Seat, have a Drink, and tell us about your Travels. Have you come from Far?
about alcoholic drinks...
Alcoholic Drinks were very popular as
indeed drinking was more commonplace
and more heavy than is usual Today.
Favorite Drinks included Rum, Brandy
and Wine, especially Madeira. Toddies,
Punch (made with rum and fruit) and
Sangria were also popular in addition to
Flip (beer and rum with molasses), Spruce
Beer (really made with Spruce Branches),
Hard Cider and Geneva (Gin).
Gentlemen were more likely to drink
Wine (e.g., Maderia) and blue-collar Types
more often drank Rum or Hard Cider.
Drinking was largely a social rather than a
private Preoccupation and Bowls of
Liquor were often passed around and
shared among the Participants at a Public
Table. Toasting was a favorite Pastime
and no doubt encouraged by the
Tavernkeeper for obvious Reasons. Of
course there were no laws against drunk
Horseback Riding (presumably the Horse
had some Sense).
Phlip
In a 1 quart pitcher 2/3 full of strong beer,
add enough sugar or molasses to give the
beer a sweet taste. Then put enough rum
in the pitcher to fill it, about 1/2 pint.
Then heat the mixture by stirring it with a
red-hot poker.
Pioneers Beer
From a book titled Antique Cookbook
A handful of hops to a bucket of water,
and a half-pint of molasses makes a good hop
beer. Spruce mixed with the hops is
pleasanter. Malt mixed with a few hops makes
a wak beer. Boil the ingredients
(whichever of the above you prefer) two
to three hours, pour in the molassas
while the brew is scalding hot. Strain the
beer and when about lukwarm put a pint of
lively yeast to a barrell. Leave the
bung loose till the beer is done working;
you can ascertain this by observing when the
froth subsides. A raw potato or two thrown in
while the ingredients are boiling is said to
make a more spirited beer.
Stone Fence
from the American Heritage Cookbook
and Illustrated History of American
Eating and Drinking
2 oz. bourbon
sweet apple cider
ice
Pour bourbon into glass, add ice and fill
with cider.
New to Town are you? Here, have a Seat, have a Drink, and tell us about your Travels. Have you come from Far?
about alcoholic drinks...
Alcoholic Drinks were very popular as
indeed drinking was more commonplace
and more heavy than is usual Today.
Favorite Drinks included Rum, Brandy
and Wine, especially Madeira. Toddies,
Punch (made with rum and fruit) and
Sangria were also popular in addition to
Flip (beer and rum with molasses), Spruce
Beer (really made with Spruce Branches),
Hard Cider and Geneva (Gin).
Gentlemen were more likely to drink
Wine (e.g., Maderia) and blue-collar Types
more often drank Rum or Hard Cider.
Drinking was largely a social rather than a
private Preoccupation and Bowls of
Liquor were often passed around and
shared among the Participants at a Public
Table. Toasting was a favorite Pastime
and no doubt encouraged by the
Tavernkeeper for obvious Reasons. Of
course there were no laws against drunk
Horseback Riding (presumably the Horse
had some Sense).
Phlip
In a 1 quart pitcher 2/3 full of strong beer,
add enough sugar or molasses to give the
beer a sweet taste. Then put enough rum
in the pitcher to fill it, about 1/2 pint.
Then heat the mixture by stirring it with a
red-hot poker.
Pioneers Beer
From a book titled Antique Cookbook
A handful of hops to a bucket of water,
and a half-pint of molasses makes a good hop
beer. Spruce mixed with the hops is
pleasanter. Malt mixed with a few hops makes
a wak beer. Boil the ingredients
(whichever of the above you prefer) two
to three hours, pour in the molassas
while the brew is scalding hot. Strain the
beer and when about lukwarm put a pint of
lively yeast to a barrell. Leave the
bung loose till the beer is done working;
you can ascertain this by observing when the
froth subsides. A raw potato or two thrown in
while the ingredients are boiling is said to
make a more spirited beer.
Stone Fence
from the American Heritage Cookbook
and Illustrated History of American
Eating and Drinking
2 oz. bourbon
sweet apple cider
ice
Pour bourbon into glass, add ice and fill
with cider.
Food
Pynte and Pye - Food
That's a Voyage to make any Man envious. But still, you must have Room to try the fine Food of the 18th Century.
about tavern food...
Three Meals were usually served, with
the Main Meal between one and three in
the Afternoon. The Records of one
Tavern Keeper show that he had served
Beef, Veal, Fowl, Mutton, Lobsters,
Salmon, Eels, Oysters, Duck, Tongue, Salt
Pork, Crackers, Butter , Coffee and Apples
during the course of a Week. Although
Vegetables were not the Staple they are on
today's Tables, Potatoes, Carrots, Peas,
Beans, Beets, Onions, Cabbages, Turnips,
Squashes and Pickles were also served.
A typical Breakfast consisted of Tea, fried
Eggs, Bacon and broiled Mutton. A
Tavern Breakfast (served at 9:00) included
Ham or Salt Fish, e.g., Herring, Toast with
Butter and Coffee or Tea at the City Coffee
House in New London, CT in 1790 . The
dinner at 2:00 consisted of Broth, English
Roast and Potatoes, Green Peas with
Butter and spicy Sauce, fried Eggs, boiled
Fish, Salad (seasoned Cabbage), Pastries,
Sweets, Fruit, Cheese and Pudding.
Supper, usually served at 8 or 9:00 would
often be cold Leftovers or other lighter
Fare to close out the day. Utensils could
often be primitive and Dishes were often
passed communally, not available as
individual Portions.
Pickled Figs
Traditional Virginia Recipe,THE
WILLIAMSBURG ART OF COOKERY
Bring to a boil one Quart of Vinegar, five
Sticks Cinnamon, one Tablespoon each
whole Cloves, Allspice, and Celery-Seed.
Drop in Figs washed and dried. Cook
twenty Minutes.
**Figs are fresh when they feel soft to
touch.They are too ripe if they smell
fermented or overly sweet. Use freshest
figs available for pickling.
**Chill figs covered until ready to use.
Soup Of Any Kind Of Old Fowl
Julianne Belote, The Compleat American
Housewife, 1776, Nitty Gritty Books,
Concord, CA 1974
Old fowls
1 lb. bacon
lg. onion, chopped small
salt and pepper
a few blades of mace
handful of parsley
2 quarts of water
bunch o fthyme
1 spoonful of butter
2 spoonfuls of flour
yolks of 2 eggs
1/2 pint of milk
Put the fowls in a coop and feed them
moderately for a fortnight; kill one and
cleanse it, cut off the legs and wings, and
separate the breast from the ribs, which,
together with the whole back, must be
thrown away, being too gross and strong
for use. Take the skin and fat from the
parts cut off which are also gross. Wash
the pieces nicely, and put them on the fire
with about a pound of bacon, a large
onion chopped small, some pepper and
salt, a few blades oaf mace, a handful of
parsley cut up very fine, and two quarts of
water, if it be a common fowl or duck--a
turkey will require more water. Boil it
gently for three hours, tie up a small
bunch of thyme, and let it
boil in it half an hour, then take it out.
Thicken your soup with a large spoonful
of butter rubbed into two of flour, the
yolks of two eggs, and half a pint of milk.
Be careful not to let it curdle in the soup.
Brunswick Stew to serve Twenty
traditional Virginia recipe, from
Richmond, Virginia reprinted from THE
WILLIAMSBURG ART OF COOKING
In heavy pot,put two Pounds of diced
Beef, two Veal Shanks cut up, a four
pound Chicken jointed, one half Pound
of diced smoked bacon, and one Squirrel,
if obtainable. Cover with cold Water,
season with Salt and a Pod of red pepper
and simmer until Meat falls from Bones.
Add a Quart and a half of diced Irish
Potatoes, one and a half Pounds of Lima
Beans, two Pounds of peeled, sliced
Tomatoes. Cook until Potatoes mash up
to thicken stew. One half Hour before
serving add Corn cut from one dozen
Ears. one half Pound of Butter, one
Teaspoon black Pepper. This requires at
least six Hours slow
cooking. It may be made the Day before
serving.
***I add diced onions, Worshestershire
sauce, cayenne pepper to taste and a
generous amount of dry sherry.
Soda Crackers
Antique Cookbook
1 quart flour, 1egg, a little salt, 1
tablespoon of lard and
butter mixed, 1 teaspoonful soda sifted
into the flour.
Make a stiff paste with buttermilk, beat
until light, roll
tolerably thin, cut in squares, prick and
bake quickly.
Prize Colonial White Bread
Mrs. J.F. Willis, Club Women's Cook
Book 1860; she writes: Bread made from
this receet took three prizes at a fair. $1.00
from fair association, 1 barrel of flour
from a mill and $2.00 in money from
another mill!
1 quart water
1 quart milk
1 tbsp lard
1 tbsp sugar
1/2 cup homemade yeast (receet below)
1 tbsp salt
Mix all ingredients together, mould down
hard the night before, wrap pan up in
blanket and put in warm place. In
morning knead again, when it rises next
time, mould into loaves. Let it rise again
in pans. When raised enough, wet top of
bread which keeps crust soft. It takes from
40 minutes to an hour to bake in slow
oven, depends on size of loaf.
Homemade Yeast for above:
A double handful of hops in a thin bag, 1
quart of boiling water, 1 quarter of
potatoes cut into small pieces, boil
potatoes with hops until done, cover tight
all the time. Mash potatoes then pour
boiling hop water over them. Add 2 tbsp
sugar, 2 of ginger, 1 of salt and let it stand
until just warm. Add 1 cup of yeast or 1
yeast cake, put in a jug and set in a cool
place. This yeast will keep 2 months in
winter.
Scalloped Oysters
John Farley's LONDON ART OF
COOKERY,1787, from Brookbury,
Chesterfield County, Virginia. Reprinted
from WILLIAMSBURG ART OF
COOKERY.
Having opened your oysters into a
bason,and washed them out of their own
Liquor, put some into your scollop-shells,
and strew over them a few Crumbs of
Bread. Lay a slice of butter on them;then
more oysters,Bread and Butter
successively, till your Shell be as full as
you intend it. Put them into a Dutch oven
to brown,and serve them up in the Shells
in which they are scolloped.
***Notes on oysters: The best way to buy
oysters is in the shell,then shuck them
yourself. If this is not possible,buy the
biggest (selects) and freshest oysters
available in glass jars. In Virginia,shucked
oysters must be washed before being
packed in jars. They lose a lot of their
natural flavor and saltiness.
***do not rewash the oysters before
starting the recipe if using shucked
oysters.
***Dutch oven is a closed oven. Bake at
350 degrees for 40-50 minutes.
***May use glass baking dish and
following layering directions.
***May use saltine crackers instead of
bread (I do)
Codfish Cakes
The Old Farmer's Almanac Colonial
Cookbook
2 cups salt cod
3 cups peeled, diced potatoes
1 egg, beaten
1/4 teaspoon pepper
cream
Soak cod overnight. Drain. Pull apart into
flakes or shreds. Boil with potatoes until
potatoes are tender. Drain and mash together
potatoes and fish. Beat in egg, pepper and
a little cream if necessary to make mixture
light and fluffy. Drop by tablespoons into
hot (370 deg) deep fat and cook until golden
brown. Or pat into cakes and pan fry in hot
greased pan, turning once to brown both sides.
Serves 6.
To Fry Soles
From Martha Washington's Booke of
Cookery
First gut yr soles, & wash or wipe them
clean, then fry ym well in hoggs larde, &
when they are fryed, take out ye longe
bones yt goes downe ye back. & you must
have some anchovis made ready before,
with theyr scinns taken of & theyr back
bones pulled out, yn put them in ye places
from whence ye back bones were taken of
ye soles, and squeeze into ym some juice
of leamon or orringe. soe strew them
over ye coles in a dish, with white wine,
verges, water, & butter.
Cooked Salsify
Manuscript Cookbook,c-1839. Morton
Family of Charlotte County, Virginia
Prepare it, by boiling until the Slices are
tender, adding Pepper and Salt, and a
good Slice of Butter. When ready to serve,
stir in two or three well beaten Eggs,
taking Care not to let it boil afterwards.
This is very nice poured over slices of
toast.
***Salsify is a white root plant that is only
harvested after a hard freeze. It can be dug
out of the ground all winter as you need
it. If you buy it at market,it can be stored
at close to 32 degrees F for several weeks.
After peeling it, put in lemon or vinegar
water while perparing. It will turn brown
in the open air. Salsify is also known as
oyster plant because it tastes very much
like an oyster.
***I prepare a simple seasoned cream
sauce and pour over salisfy. Bake at 350
degrees 30 minutes or until warm.
Carrots and French Beans Dressed the Dutch Way
This is an original recipe from
Philipsburg Manor,
in North Tarrytown, NY
Slice the carrots very thin, and just cover
them with water, season them with
pepper and salt, cut a good many onions
and parsley small, a piece of butter; let
them simmer over a slow fire till done.
Do French Beans the same way.
Pepper Cakes
To Make Pepper Cakes That Will Keep
Good in ye House for a Quarter or Halfe a
Year
From Martha Washington's Booke of
Cookery
Take treakle 4 pound, fine wheat flowre
halfe apeck, beat ginger 2 ounces,
corriander seeds 2 ounces, carraway &
annyseeds of each an ounce, suckets
slyced in small pieces a pritty quantety,
powder or orring pills one once, worke all
these into paste, and let it ly 2 or 3 hours.
after, make it up into what fashions you
please in pritty large cakes about an intch
and halfe thick at moste, or rather an
intch will be thick enough. wash your
cakes over with a little oyle and treacle
mixt together befor you set them into ye
oven, then set them in after household
bread. & though they be hard baked, they
will give againe, when you have occasion
to use it, slyce it & serve it up.
Figgy Pudding
The Old Farmer's Almanac Colonial
Cookbook
2 cups dry breadcrumbs
1 cup flour
2 cups ground figs
1/2 cup sugar
1 teaspoon salt
2 teaspoons baking powder
2 eggs, beaten
milk
Combine breadcrumbs, flour, figs, salt and
baking powder
and mix well. Stir in eggs and enough
milk to moisten
well. Turn into greased mould and steam
on rack for
about 2 hours (or simply pour into
double-boiler top and
steam over hot water). Steaming may
also be done in
pressure cooker - for 1 hour at 10 to 15
pounds. Serve
with hard sauce. Serves 12.
Apple Pie
John Farley's LONDON ART OF
COOKERY,1787, from Brookbury,
Chesterfield County, Virginia. Reprinted
from WILLIAMSBURG ART OF
COOKERY.
Having put a good Puff-paste Crust round
the Edge of your Dish, pare and quarter
your Apples, and take out the Cores.
Then lay a thick Row of Apples, and
throw in Half he Sugar you intend to put
in your Pie. Mince a little Lemon-peel
fine, spread it over the Sugar and Apples,
and squeeze a little Lemon over them.
Then scatter a few Cloves over it, and lay
on the Rest of your Apples and Sugar.
Sweeten to your Palate, and squeeze a
little more Lemon. Boil the Peeling of the
Apples and Cores in some fair Water,
with a Blade of Mace, till it has a pleasing
Taste. Strain it, and boil the Syrup with a
little Sugar, till there is but a small
quantity left. Then pour it into your Pie,
put on your upper Crust, and bake it. If
you choose it, you may put a little Quince
or Marmalade. In the same Manner you
may make a Pear Pie; but you must omit
the Quince. You may butter them when
they come out of the Oven, or serve with
boiled custard.
seven gentlewomen
Pynte and Pye - Food
That's a Voyage to make any Man envious. But still, you must have Room to try the fine Food of the 18th Century.
about tavern food...
Three Meals were usually served, with
the Main Meal between one and three in
the Afternoon. The Records of one
Tavern Keeper show that he had served
Beef, Veal, Fowl, Mutton, Lobsters,
Salmon, Eels, Oysters, Duck, Tongue, Salt
Pork, Crackers, Butter , Coffee and Apples
during the course of a Week. Although
Vegetables were not the Staple they are on
today's Tables, Potatoes, Carrots, Peas,
Beans, Beets, Onions, Cabbages, Turnips,
Squashes and Pickles were also served.
A typical Breakfast consisted of Tea, fried
Eggs, Bacon and broiled Mutton. A
Tavern Breakfast (served at 9:00) included
Ham or Salt Fish, e.g., Herring, Toast with
Butter and Coffee or Tea at the City Coffee
House in New London, CT in 1790 . The
dinner at 2:00 consisted of Broth, English
Roast and Potatoes, Green Peas with
Butter and spicy Sauce, fried Eggs, boiled
Fish, Salad (seasoned Cabbage), Pastries,
Sweets, Fruit, Cheese and Pudding.
Supper, usually served at 8 or 9:00 would
often be cold Leftovers or other lighter
Fare to close out the day. Utensils could
often be primitive and Dishes were often
passed communally, not available as
individual Portions.
Pickled Figs
Traditional Virginia Recipe,THE
WILLIAMSBURG ART OF COOKERY
Bring to a boil one Quart of Vinegar, five
Sticks Cinnamon, one Tablespoon each
whole Cloves, Allspice, and Celery-Seed.
Drop in Figs washed and dried. Cook
twenty Minutes.
**Figs are fresh when they feel soft to
touch.They are too ripe if they smell
fermented or overly sweet. Use freshest
figs available for pickling.
**Chill figs covered until ready to use.
Soup Of Any Kind Of Old Fowl
Julianne Belote, The Compleat American
Housewife, 1776, Nitty Gritty Books,
Concord, CA 1974
Old fowls
1 lb. bacon
lg. onion, chopped small
salt and pepper
a few blades of mace
handful of parsley
2 quarts of water
bunch o fthyme
1 spoonful of butter
2 spoonfuls of flour
yolks of 2 eggs
1/2 pint of milk
Put the fowls in a coop and feed them
moderately for a fortnight; kill one and
cleanse it, cut off the legs and wings, and
separate the breast from the ribs, which,
together with the whole back, must be
thrown away, being too gross and strong
for use. Take the skin and fat from the
parts cut off which are also gross. Wash
the pieces nicely, and put them on the fire
with about a pound of bacon, a large
onion chopped small, some pepper and
salt, a few blades oaf mace, a handful of
parsley cut up very fine, and two quarts of
water, if it be a common fowl or duck--a
turkey will require more water. Boil it
gently for three hours, tie up a small
bunch of thyme, and let it
boil in it half an hour, then take it out.
Thicken your soup with a large spoonful
of butter rubbed into two of flour, the
yolks of two eggs, and half a pint of milk.
Be careful not to let it curdle in the soup.
Brunswick Stew to serve Twenty
traditional Virginia recipe, from
Richmond, Virginia reprinted from THE
WILLIAMSBURG ART OF COOKING
In heavy pot,put two Pounds of diced
Beef, two Veal Shanks cut up, a four
pound Chicken jointed, one half Pound
of diced smoked bacon, and one Squirrel,
if obtainable. Cover with cold Water,
season with Salt and a Pod of red pepper
and simmer until Meat falls from Bones.
Add a Quart and a half of diced Irish
Potatoes, one and a half Pounds of Lima
Beans, two Pounds of peeled, sliced
Tomatoes. Cook until Potatoes mash up
to thicken stew. One half Hour before
serving add Corn cut from one dozen
Ears. one half Pound of Butter, one
Teaspoon black Pepper. This requires at
least six Hours slow
cooking. It may be made the Day before
serving.
***I add diced onions, Worshestershire
sauce, cayenne pepper to taste and a
generous amount of dry sherry.
Soda Crackers
Antique Cookbook
1 quart flour, 1egg, a little salt, 1
tablespoon of lard and
butter mixed, 1 teaspoonful soda sifted
into the flour.
Make a stiff paste with buttermilk, beat
until light, roll
tolerably thin, cut in squares, prick and
bake quickly.
Prize Colonial White Bread
Mrs. J.F. Willis, Club Women's Cook
Book 1860; she writes: Bread made from
this receet took three prizes at a fair. $1.00
from fair association, 1 barrel of flour
from a mill and $2.00 in money from
another mill!
1 quart water
1 quart milk
1 tbsp lard
1 tbsp sugar
1/2 cup homemade yeast (receet below)
1 tbsp salt
Mix all ingredients together, mould down
hard the night before, wrap pan up in
blanket and put in warm place. In
morning knead again, when it rises next
time, mould into loaves. Let it rise again
in pans. When raised enough, wet top of
bread which keeps crust soft. It takes from
40 minutes to an hour to bake in slow
oven, depends on size of loaf.
Homemade Yeast for above:
A double handful of hops in a thin bag, 1
quart of boiling water, 1 quarter of
potatoes cut into small pieces, boil
potatoes with hops until done, cover tight
all the time. Mash potatoes then pour
boiling hop water over them. Add 2 tbsp
sugar, 2 of ginger, 1 of salt and let it stand
until just warm. Add 1 cup of yeast or 1
yeast cake, put in a jug and set in a cool
place. This yeast will keep 2 months in
winter.
Scalloped Oysters
John Farley's LONDON ART OF
COOKERY,1787, from Brookbury,
Chesterfield County, Virginia. Reprinted
from WILLIAMSBURG ART OF
COOKERY.
Having opened your oysters into a
bason,and washed them out of their own
Liquor, put some into your scollop-shells,
and strew over them a few Crumbs of
Bread. Lay a slice of butter on them;then
more oysters,Bread and Butter
successively, till your Shell be as full as
you intend it. Put them into a Dutch oven
to brown,and serve them up in the Shells
in which they are scolloped.
***Notes on oysters: The best way to buy
oysters is in the shell,then shuck them
yourself. If this is not possible,buy the
biggest (selects) and freshest oysters
available in glass jars. In Virginia,shucked
oysters must be washed before being
packed in jars. They lose a lot of their
natural flavor and saltiness.
***do not rewash the oysters before
starting the recipe if using shucked
oysters.
***Dutch oven is a closed oven. Bake at
350 degrees for 40-50 minutes.
***May use glass baking dish and
following layering directions.
***May use saltine crackers instead of
bread (I do)
Codfish Cakes
The Old Farmer's Almanac Colonial
Cookbook
2 cups salt cod
3 cups peeled, diced potatoes
1 egg, beaten
1/4 teaspoon pepper
cream
Soak cod overnight. Drain. Pull apart into
flakes or shreds. Boil with potatoes until
potatoes are tender. Drain and mash together
potatoes and fish. Beat in egg, pepper and
a little cream if necessary to make mixture
light and fluffy. Drop by tablespoons into
hot (370 deg) deep fat and cook until golden
brown. Or pat into cakes and pan fry in hot
greased pan, turning once to brown both sides.
Serves 6.
To Fry Soles
From Martha Washington's Booke of
Cookery
First gut yr soles, & wash or wipe them
clean, then fry ym well in hoggs larde, &
when they are fryed, take out ye longe
bones yt goes downe ye back. & you must
have some anchovis made ready before,
with theyr scinns taken of & theyr back
bones pulled out, yn put them in ye places
from whence ye back bones were taken of
ye soles, and squeeze into ym some juice
of leamon or orringe. soe strew them
over ye coles in a dish, with white wine,
verges, water, & butter.
Cooked Salsify
Manuscript Cookbook,c-1839. Morton
Family of Charlotte County, Virginia
Prepare it, by boiling until the Slices are
tender, adding Pepper and Salt, and a
good Slice of Butter. When ready to serve,
stir in two or three well beaten Eggs,
taking Care not to let it boil afterwards.
This is very nice poured over slices of
toast.
***Salsify is a white root plant that is only
harvested after a hard freeze. It can be dug
out of the ground all winter as you need
it. If you buy it at market,it can be stored
at close to 32 degrees F for several weeks.
After peeling it, put in lemon or vinegar
water while perparing. It will turn brown
in the open air. Salsify is also known as
oyster plant because it tastes very much
like an oyster.
***I prepare a simple seasoned cream
sauce and pour over salisfy. Bake at 350
degrees 30 minutes or until warm.
Carrots and French Beans Dressed the Dutch Way
This is an original recipe from
Philipsburg Manor,
in North Tarrytown, NY
Slice the carrots very thin, and just cover
them with water, season them with
pepper and salt, cut a good many onions
and parsley small, a piece of butter; let
them simmer over a slow fire till done.
Do French Beans the same way.
Pepper Cakes
To Make Pepper Cakes That Will Keep
Good in ye House for a Quarter or Halfe a
Year
From Martha Washington's Booke of
Cookery
Take treakle 4 pound, fine wheat flowre
halfe apeck, beat ginger 2 ounces,
corriander seeds 2 ounces, carraway &
annyseeds of each an ounce, suckets
slyced in small pieces a pritty quantety,
powder or orring pills one once, worke all
these into paste, and let it ly 2 or 3 hours.
after, make it up into what fashions you
please in pritty large cakes about an intch
and halfe thick at moste, or rather an
intch will be thick enough. wash your
cakes over with a little oyle and treacle
mixt together befor you set them into ye
oven, then set them in after household
bread. & though they be hard baked, they
will give againe, when you have occasion
to use it, slyce it & serve it up.
Figgy Pudding
The Old Farmer's Almanac Colonial
Cookbook
2 cups dry breadcrumbs
1 cup flour
2 cups ground figs
1/2 cup sugar
1 teaspoon salt
2 teaspoons baking powder
2 eggs, beaten
milk
Combine breadcrumbs, flour, figs, salt and
baking powder
and mix well. Stir in eggs and enough
milk to moisten
well. Turn into greased mould and steam
on rack for
about 2 hours (or simply pour into
double-boiler top and
steam over hot water). Steaming may
also be done in
pressure cooker - for 1 hour at 10 to 15
pounds. Serve
with hard sauce. Serves 12.
Apple Pie
John Farley's LONDON ART OF
COOKERY,1787, from Brookbury,
Chesterfield County, Virginia. Reprinted
from WILLIAMSBURG ART OF
COOKERY.
Having put a good Puff-paste Crust round
the Edge of your Dish, pare and quarter
your Apples, and take out the Cores.
Then lay a thick Row of Apples, and
throw in Half he Sugar you intend to put
in your Pie. Mince a little Lemon-peel
fine, spread it over the Sugar and Apples,
and squeeze a little Lemon over them.
Then scatter a few Cloves over it, and lay
on the Rest of your Apples and Sugar.
Sweeten to your Palate, and squeeze a
little more Lemon. Boil the Peeling of the
Apples and Cores in some fair Water,
with a Blade of Mace, till it has a pleasing
Taste. Strain it, and boil the Syrup with a
little Sugar, till there is but a small
quantity left. Then pour it into your Pie,
put on your upper Crust, and bake it. If
you choose it, you may put a little Quince
or Marmalade. In the same Manner you
may make a Pear Pie; but you must omit
the Quince. You may butter them when
they come out of the Oven, or serve with
boiled custard.
seven gentlewomen