Native Chili

"RAMP"AGING CHICKEN CHILI - MODERN

1

lb

1 3

tablespoon

1 2

ramps (leaves and all) cut into bite size pieces crisco hot & spicy cooking oil

lb

1

chicken breast cut into bite size pieces

2

cloves garlic, minced

2

bay leaves

1

teaspoon

mexican oregano

2

teaspoon

ground cumin

1

teaspoon

cayenne

2

tablespoon

2

chili powder 4-oz cans chopped green

1

chilies

2

16-oz cans kidney beans

1

(liquid included)

16

oz

can refried beans

16

oz

can stewed tomatoes

6

oz

can tomato paste

2

15 1/2-oz. cans beef

1

consomme

Cook chicken, ramps and garlic in oil till chicken is slightly browned. Add spices, chilies and stir together. Add remaining ingredients and cook covered for 1 hour. Top finished chili with diced ramps and grated cheese. source unknown From: "Mignonne"
Page 2

(BBQ) MR. WIZARD'S SMOKED DEER JERKY

1

venison; round and hip

1

salt, black pepper and

1

cayenne, coriander or

1

garlic and ginger powder or

1

chili powder, onion powder

1

allspice

You want to make the jerky the same day the deer is killed. If it is killed and cleaned in freezing weather you can stretch that out to two days. Aged Venison makes funky jerky. If you don't use it immediately, freeze it and use it in amounts you can comfortably process. The better the quality of your spices, especially the pepper, the better your jerky will be. Simple spice blending makes the best jerky. Try not to exceed four spices. It's not supposed to have too complex a mix. Makes it tastes funny. Salt, Black Pepper, Cayenne, Coriander. Salt, Black Pepper, Garlic Powder, Ginger Powder. Salt, Chili Powder, Onion Powder, Allspice. The round and back leg meat makes the best jerky. Everything else should be made into sausage or chili meat. Always cut the meat with the grain, not across. Make sure to remove any fat and connective tissue. If it's too tough to cut, freeze it for a couple of hours and it will be easier to handle. The smoke house should be 180 to 190 for the first thirty minutes and down to 110 to 120 after that. Depending on how your drying it, thickness and humidity it can take twelve to sixteen hours. When you bend it and it splinters it's ready. Mr. Wizard IMHO save the backstrap its excellent grilled, we always cold smoked over apple or cherry wood, salt/pepper/garlic. period. It never stayed around long, by Christmas it was all gobbled up. From: "Ol' Hippie" alt.food.barbecue From: Jim Weller Yield: 4 servings

Date: 02-11-04

Page 3

(CBC) EAST-WEST BRAISED BUFFALO SHORT RIBS

3

lb

buffalo (bison) short ribs

2

tablespoon

canola oil

1/2

cup

soy sauce

1

can

1

(19 oz./540 ml) pineapple chunks in their own juice

1/4

cup

brown sugar

1/4

cup

honey or maple syrup

1/4

cup

hoisin sauce

1

small

onion, chopped

1

tablespoon

4

minced fresh ginger cloves garlic, pressed

1

canned chipotle chili in

1

adobo sauce (or

2

teaspoon

1

cup

1

chipotle hot sauce) water salt and freshly ground

1

black pepper

1

red and 1 yellow bell pepper

1

seeded and sliced

In a Dutch oven, heat the oil over medium high heat and saute the ribs in batches until they are nicely browned. Drain off and discard any accumulated fat, then return the ribs to the pan. In a food processor, combine the soy sauce, canned pineapple and juice, sugar, honey, hoisin sauce, onion, ginger, garlic and chipotle chili. Process until sauce is smooth. Stir in the water and pour over the browned ribs. Cover tightly with a lid or with foil and bake at 300F for 2 hours, until ribs are extremely tender. Remove the ribs from the sauce with a slotted spoon and keep warm. Degrease the sauce if necessary and simmer it over medium heat until it is reduced and nicely thickened. Season with salt and pepper. Stir in the sliced red and yellow peppers and cook together for 5 minutes. Return the ribs to the sauce and stir gently to heat through. Serve over rice. Serves 4-6. From: "Lightnin Dave"
Page 4

(NCL) BLUE CORN MUTTON TAMALES

1 1

filling lb

1

mutton or lamb, cut into inch piece; s garlic clove, minced

1/2

medium

sized onion, minced

1

teaspoon

coriander, ground

1

red chili powder

1

salt

1

cup

1

coarse white cornmeal masa:

6

cup

blue cornmeal

2

tablespoon

baking powder

3

cup

water

3

teaspoon

oil

70

corn husks (soak corn husks

1

in hot water until

1

soft/pliable)

To make the filling, combine meat, garlic, onion, and coriander in a large pot. Add water to cover and bring to a simmer. Cook until tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to taste. Gradually add white cornmeal and stir, until filling is about the same consistency as "runny oatmeal." Remove from the heat and let sit while you make the masa. Mix the cornmeal and baking powder in a large bowl. Add the water and oil and mix. Masa must be a bit thicker than a pancake batter. Add small amounts of additional water and blue corn meal to achieve needed consistency. To assemble, lay corn husk out flat. Place masa inside middle of corn husk about 1/4 to 1/2-inch thick. (depending upon amount of filling used). Leave outer edges uncovered about 1-inch on each side. Place filling in center of Masa and fold in each side. Next fold the bottom upward. Place tamale in 2nd corn husk and repeat with tamale in opposite direction of first husk. Fold and tie with small strips of corn husks. Place in boiling water for 60 to 90 minutes. :Source: Indian Pueblo Cultural Center Albuquerque From: "Mignonne"
Page 5

(NCL) CORN STEW

1

tablespoon

vegetable oil

1 1/2

lb

lean ground beef

1 1/2

cup

1 1 1/2

cup

2 8

sweet green peppers,cored, seeded, and chopped yellow onion, chopped cloves garlic, minced

large

1

ears of corn (kernels cut off) or 4 c. frozen corn

1

can

(14 oz.) crushed tomatoes

4

teaspoon

worcestershire sauce

1/2

teaspoon

1 1/4

teaspoon

1/8

teaspoon

1 2

each black pepper and chili powder salt ground red pepper (cayenne) or to taste

cup

1

zucchini or yellow summer squash, thinly sliced

Pueblo Indians often simmered large pots of meat over an open fire and added fresh vegetables, like corn and squash to the pot. In a 6-quart Dutch oven, heat the oil over moderately high heat. Add the beef and cook, stirring frequently, for 8 minutes or until browned. Lower the heat, stir in the green peppers, onion, and garlic, and simmer, uncovered, for 5 minutes or until tender, stirring occasionally. Stir in the corn, tomatoes, Worcestershire, black pepper, chili powder, salt, and red pepper and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Add the squash, then simmer for 5 minutes longer or until the vegetables are tender. Note: 1. Before Indian Corn can be used for Corn Soup it must be thoroughly dried. The corn is picked in the late fall, the husk pulled back, then braided into three foot long bunches and hung up in the barn so the crows can't get at it. 2. Before Indian Corn can be cooked into corn soup, it must first be put through a process called "lying:. Lye is an extremely strong acid found in hardwood ashes. This is what the traditional Native Americans used as it was abundant from their campfires. This lying process softens the outer shell somewhat and allows the two black eyes found on each kernel of corn to be washed off after cooking. The amount of wood ashes to be boiled with the corn is a very tricky task to accomplish properly. Too much lye will destroy the corn and too little will not do the job. Therefore we leave this to the "lyers" of the tribe. The corn is boiled with the hardwood ashes and water for about two hours. Then it is washed to remove the eyes or hulls and to rinse the corn free of

Page 6 lye. The Tuscarora reservation has three or four "lyers" who perform the difficult and messy task of "lying". A "lyer" will do a large amount of corn in a day depending on how many orders she has to do for the tribal members. I get my "lyed" corn from Mrs. Norton Rickard of Blacknose Spring Road. Usually I order five quarts at $3.00 per quart. I then divide it into three parts. I will freeze two of them and cook one part...about a quart and one half. From: Mignonne <mignonne-Al@e...>

Date:

Yield: 4 servings

(NCL) MIGNONNE'S CHICKEN CHILI WITH CORN

3

boneless skinless chicken

1

breast halves, diced

1

can

1 1

with garlic & onion pkg

1 1

(1.25 oz.) chili seasoning mix

can

1 1

(14.5 oz.) diced tomatoes

(15.25 oz.) whole kernel corn

can

1

(15 oz.) kidney beans, drained

Combine chicken, undrained tomatoes and seasoning mix in medium saucepan. Cook over medium heat 5 minutes or until chicken is done. Add undrained corn and beans; simmer 5 minutes or until heated through. I usually use ground hamburger, but thought this was a nice change. I also like chicken in my spaghetti sauce instead of hamburger. Also, if it were me, I would use pinto or chili beans instead of the kidney beans. And, of course, the corn is traditional in Cherokee chili. From: Mignonne Yield: 6 servings

Page 7

(NCL) MIGNONNE'S DEER JERKY

1

venison

1/3

cup

catsup

1/3

cup

strong coffee

1

tablespoon

worcestershire sauce

1/2

cup

cider vinegar

1

tablespoon

sugar

1

tablespoon

chili powder

1/2

teaspoon

salt

1/4

teaspoon

1

ground red pepper or cayenne

To jerk meat one doesn't necessarily have to have any seasoning at all. Most of us like to add a little flavor though. And really any seasoning you wish to use is fine. Experimentation is sometimes the way to go to get something just to suit ones own taste. Here's a marinade that I like pretty well. Usually I end up substituting something because for some reason I can't seem to have everything on hand at the same time that it calls for. But I don't let that bother me. This recipe is a good one to experiment with. If you don't have cider vinegar, then try some other type of vinegar such as rice wine or balsamic or how about lemon or lime juice. You can use honey, molasses or brown sugar instead of white sugar. The red pepper or cayenne is optional or can be adjusted to taste or you can even use black or white pepper. Instead of catsup, try cocktail sauce. The variations are endless and the subtle changes in flavor with each substitution can be amazing. It's good to brush on meat when bar-b-qing, but I have used it to marinate steaks too. It is sweet, but kind of spicy at the same time. In a saucepan, bring ingredients to a boil. Brush on grilled meats while cooking or use as a marinade. Yield: 1 1/3 Cup From: Mignonne <mignonne-Al@e...> Yield: 4 servings

Date:

Page 8

(NCL) MUTTON STEW

1 1/2

lb

1

mutton pieces cut for stew (about 6 loin chops)

1

kidney cleaned well and

1

separated (optional)

4

potatoes (approximately)

4 6

carrots (approximately) small

1 1

onions mushrooms (optional)

small

1

head cabbage (or with wide noodles)

1

salt and pepper to taste

1

chilli pepper, seeded

1

mint leaves

1

rosemary

1

bay leaf (crushed)

5

tablespoon

3

tablespoon

1

flour (approximate) lard, vegetable oil or butter

Remember, lamb or mutton should be served either very cold or very hot. Never lukewarm. Mutton, or mature sheep can be used in most lamb recipe's but it does take longer to cook to prevent toughness. There is a paper thin sort of covering over the outside of the lamb or mutton carcass. It isn't suppose to effect the flavor unless the meat has been aged for some time. It depends on the cut you use. On chops it should be removed. On the leg, if cooked whole it should be left on. For stew I remove it first since I'm going to be cutting up the meat. Now, if you buy the mutton it will probably be removed before you get it, except on the leg. We usually cut the meat off the neck, shanks and breasts into small pieces for stews. Coat meat with flour. Brown meat in shortening. Cover with water and bring to a boil. Add spices and simmer until tender, approximately 45 minutes. Add carrot pieces, potato pieces. Cook until tender. Add remaining ingredients and cook until done. The cabbage and mushrooms do not take long. If you prefer, thicken with flour for a more gravy like consistency. Please understand I had to approximate amounts. The recipe I have just lists the ingredients and we're suppose to take it from there. Enjoy. Served with bread for "sopping" and a salad it was a good hearty meal. From: Cuttinggal Yield: 4 servings

Page 9

(NCL) PAN-SEARED MAPLE VENISON

1

cup

1

tablespoon

8

maple syrup kosher (coarse) salt (3-oz) venison loin

1

medallions (1 1/2 lb.)

2

tablespoon

olive oil

1/4

cup

diced pancetta* or bacon

1/4

cup

diced carrot

1/4

cup

diced onion

1/4

cup

diced celery root or celery

1

tablespoon

prepared horseradish

1

tablespoon

minced garlic

1

tablespoon

crushed juniper berries

2

teaspoon

chili powder

2

cup

1 1

basic game stock or chicken broth

tablespoon

butter, softened

In large resealable plastic bag, combine maple syrup and salt; mix well. Add venison; seal bag. refrigerate a minimum of 1 hour or up to 12 hours to marinate, turning bag occasionally. Heat oven to 325*F. Place wire rack in 15x10x1" baking pan. Remove venison from marinade; discard marinade. Pat venison dry. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Add venison; cook 2 to 3 minutes or until browned, turning once. Place venison on rack in pan. Bake 8 to 10 minutes for medium-rare to medium. Meanwhile, heat same skillet over medium heat until hot. Add pancetta; cook until browned, stirring occasionally. Add carrot, onion and celery root; cook until vegetables begin to brown, stirring occasionally. Add horseradish, garlic, juniper berries and chili powder; mix well. Add stock; bring to a boil over high heat. Boil 10 to 15 minutes or until vegetables are crisp-tender and sauce is slightly thickened. Whisk in butter To serve, place vegetables on serving platter using slotted spoon. Top with venison. Pour sauce over venison and vegetables. *Pancetta is an unsmoked rolled Italian bacon that is cured with salt and spices. From: Plasticava Yield: 4 servings

Page 10

(NCL) SCRAMBLED EGGS WITH CACTUS

3 8

cactus pads or oz

1 2

small

1

zucchini, cut into bite-size strips

1/2

cup

1/2

cup

1 1

can nopalitos, rinsed and drained or

chopped onion (1 medium) chopped red or green sweet pepper

tablespoon

8

margarine or butter eggs

1/3

cup

milk

1/2

teaspoon

chili powder

1/4

teaspoon

salt

1

dash

ground black pepper

1

flour tortillas, warmed

1

salsa

Carefully rinse cactus pads; pat dry. Holding cactus pads with tongs, use a small, sharp knife to carefully trim off eyes around edges and on both sides of pads; discard. Cut cactus pads into thin strips (you should have about 2 cups). In a large skillet cook cactus with onion and sweet pepper in margarine or butter about 3 minutes or until onion is tender. In a bowl beat eggs, milk, chili powder, salt, and black pepper with a fork. Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edge. Using a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat about 5 minutes more or until eggs are cooked through, but are still glossy and moist. Remove from heat. If desired, serve with tortillas and salsa. Makes 6 servings. Tip: Nopales, the fleshy, oval pads of the prickly pear cactus, are showing up in many supermarkets. Cooked, they're soft but crunchy, with the slipperiness of okra and flavor of green beans. The pads have tiny, sharp thorns that usually are removed at the market. To remove any thorns, carefully hold the pad and scrape with a paring knife. Use the tip of a sharp knife or a vegetable peeler to remove the thorn bases and any blemishes. From: "Mignonne"
Page 11

(NCL) SKILLET LAMB/MUTTON RIBS WITH VEGETABLES

2

lb

2

tablespoon

1

lard, melted or vegetable oil or butter

1 1/2

ribs

salt and pepper cup

water

2

carrots, diced

2

potatoes, diced

1

large

1

onion, diced chilli pepper, seeded,

1

diced (optional)

1

green pepper, seeded,

1

diced (optional)

Brown ribs well on all sides in melted lard Season with salt and pepper. Add Water, cover and simmer 1 hour Add carrots, potatoes, onion and peppers. Cover and simmer 1/2 hour longer. Thicken gravy and serve with meat and vegetables. From: Cuttinggal Yield: 2 servings

(NCL) SOUTHWESTERN STYLE CHALUPAS

4

lb

pork roast

1

lb

dried pinto beans

4

oz

1

can chopped green chile peppers

2

tablespoon

chili powder

2

teaspoon

cumin seed

1

teaspoon

1

dried oregano salt and pepper to tast

1

quart

water

16

oz

package corn chips

In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours. Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary. Place corn chips on serving plates. Spoon pork mixture over chips and serve with desired toppings. From: Judy Spottedbird
Page 12

(NCL) TOMATILLO CHILI

1

whole chicken

3

cloves crushed garlic

1

large

1

tablespoon

2

yellow onion-chopped chopped fresh rosemary or 3 poblano peppers-roasted

1

pealed, and seeded

4

cup

2

lb

1

cooked white navy beans tomatillos (husk tomatoes) dehusked and diced

1

or 2 chayote squash pitted

1

and diced

5

napales (cactus leaves)

1

diced or julienned

1

cup

chopped cilantro

Place the chicken in a large stock pot with onion, garlic, salt and pepper to taste. Cover with water and bring to a boil, reduce heat, allow to simmer for 1 hour, adding more water if necessary. Remove chicken from stock and place on cutting board to cool. Strain stock, replace vegetables in pan and reserve stock to one side. Debone chicken, add meat to pot. Add poblanos, beans, tomatillos, squash, and napales. Add enough of the reserved stock to cover, bring to a boil, reduce heat and simmer at least 1 hour, stirring occasionally and adding more stock if needed. 15 minutes before serving, stir in the cilantro. Substitutions: for the tomatillos you can substitute an equal amount of green tomatoes. For the napales you can use two cups of fresh green beans, the flavor and texture is almost identical. For the chayote squash, 4 or 5 green apples and the juice of 1 lime. From: "Mignonne " <mignonne-Al@e...> Date: Yield: 4 servings

Page 13

(NCL) VEGETABLE CHILI

1

can

1 1 1

(28 oz.) tomatoes, undrained jar (16 oz.) salsa

can

1

(15 oz.) black beans, rinsed drained

1

pkg

(10 oz.) frozen corn

1

cup

sliced zucchini halves

1

teaspoon

chili powder

1

pkg

1

(8 oz.) shredded cheddar cheese

BRING tomatoes, salsa, beans, corn, zucchini and chili powder to boil in saucepan on medium-high heat. REDUCE heat to low; simmer 10 minutes. SPRINKLE 2 T. cheese in bottom of each serving bowl. Top with chili and additional 2 T. cheese. Garnish with hot red pepper slices. From: Mignonne Yield: 4 servings

Page 14

(NCL) VENISON CHILI WITH SNOWCAP BEANS

1 16

for the beans: oz

5 1

tablespoon

1 1

tablespoon

dried ancho chiles large

1

green bell pepper, seeded and chopped

cup

3

chopped onions garlic cloves, minced

4

tablespoon

3 1/2

lb

1

vegetable oil lean venison (or beef), cut into

1/2 1 1/2

salt for the chili:

8

1

whole coriander seeds bay leaf

1 1

dried snowcap beans garlic cloves

inch cubes lb

1

sweet pork sausage, cut into

1

inch cubes

1

tablespoon

salt

1 1/2

teaspoon

freshly ground black pepper

1 1/2

teaspoon

dried mexican oregano

2

teaspoon

ground cumin

2

tablespoon

sugar

28

oz

canned whole tomatoes

2

tablespoon

masa harina dissolved in

1/2

cup

water

Make the beans: Soak the beans overnight. In the morning, pick out any bad ones and any stones. Wash the beans and place them in a large pot filled with water. Place the garlic, coriander seeds, and bay leaf in a cheesecloth bag or tea ball and add to the beans in the water. Bring the water to a boil, reduce the heat to a simmer, and cook the beans 1 hour, until tender. Discard the spices. Drain the beans well and set aside while you make the chili. Add the salt. Make the chili: Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with 1 cup water until smooth. Set aside. In a large skillet, brown the bell pepper, onions, and garlic in 2 tablespoons of the oil until they are soft. Set aside. In a large Dutch oven, brown the venison and sausage in the remaining 2 tablespoons of oil. Drain the excess fat. Add the bell pepper mixture along with the salt, pepper, oregano, cumin, sugar, and 3 cups water. Add the tomatoes, smashing each in the palm of your hand before adding it to the pot. Add the chile puree, stir and bring to a boil. Reduce the heat and cook, partially covered, at a low boil for 1 1/2 hours. Remove from the heat. Add the masa harina mixture, stirring to thicken the chili. Return the chili to the heat and cook

Page 15 7 more minutes. Serve in deep bowls atop a bed of snowcap beans. Jane and Michael Stern. Chili Nation, January 1999, Broadway Books SNOWCAP BEANS Snowcap beans are a tan bean with a "snowcap" of white along the side, and random spots of burgundy speckling overall. I think it is one of the most beautiful of all beans in this book. Although I know it is an oddball, found in a crop of some other bean, I can't help but wonder if it is throwback to a bean that existed during the time of the Incas, who used beans as a means of communication. Apparently, beans of different colors, sizes and shapes were each given a meaning. Runners would carry them and their important messages long distances from one leader to another. handful of beans held a world of information, which was deciphered by a cryptographer, who would then announce the news of the day. Was there a bean then that looked like the snowcap? What was its unique meaning? from Calypso Bean Soup by Lesa Heebner From: Mignonne Yield: 6 servings

Page 16

(NCL) ZUNI GREEN CHILI STEW

3

lb

1

boned lamb cut into 1 1/2 inch cubes

1

flour for dusting

2

tablespoon

cooking oil

1/4

teaspoon

fresh ground black pepper

6

dried juniper berries,

1

crushed

5 1/2

cup

1 1

medium

1 1

canned hominy (including the liquid) size dried hot red pepper (chili) crushed

tablespoon

2

salt cloves garlic, peeled and

1

crushed

2

teaspoon

1/2

cup

6

oregano minced fresh parsley green peppers, washed, cored

1

and quartered (include some

1

seeds()

1

quart

water

Dust lamb cubes lightly with flour. Brown lamb slowly on all sides in the cooking oil in a large heavy kettle. As the meat browns, add the black pepper and crushed juniper berries. Transfer meat to paper towel to drain. in the same kettle, saute' the onions until golden. Return the meat to the kettle. Mix in the remaining ingredients, cover and simmer for 1 1/2 hours, stirring occasionally. From: "Swan Spirit" Date: Yield: 4 servings

Page 17

3 SISTERS CASSEROLE

1

cup

dried pinto or kidney beans a pinch of chili powder a pinch of cayenne pepper

1

tsp

cumin

1

clove

of garlic, crushed

1

cup

of diced onion

2-3

cups

of diced squash

3

cups

of corn

1

cup

of diced red and green peppers a pinch of salt

Soak the beans overnight, then drain the water, rinse and add 3 1/2 cups of fresh water and the pinches of cayenne and chili powder. Bring to a boil and simmer for 1 hour. Meanwhile, sautee the garlic, onion, peppers, cumin and another pinch of cayenne until the onions are soft. When the beans are soft, stir in the sauteed onions. Then add the squash on the top and cook until tender (about 15 minutes). Next, add the corn and cook for 10 more minutes. Finally, add the salt and mix the cassrole together. Garnish with lots of chopped parsley or scallions. Serve hot with tortillas and a salad. Makes great leftovers too! Yield: serves 4-6)

Page 18

ACOMA LAMB STEW WITH CHOLLA BUDS

3

tablespoons

chopped fresh wild mint*

1/2

cup

warm water

1/4

teaspoon

azafran*, crumbled

1

pc

2.5to3lb bnless lamb shoulder, trmd; cut into 1x1 in cubes

2

tablespoons (or mo olive oil

1

lb

ramps or leeks, thinly sliced

4

garlic

cloves, minced

1/4

teaspoon

ground cumin

1/4

teaspoon

chili powder

1

can

14 1/2 oz diced tomatoes in juice

1

cup

dried cholla buds*

2 1/2

cups (or more)

chicken broth

6

pcs

lemonade berry* or; juice of 1/2 lemon

Place 1/2 cup warm water and azafran in small bowl; let stand at least 20 minutes to infuse. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to large bowl. Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat. Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add lemonade berry juice or lemon juice, garlic, cumin, and chili Stir 1 minute. Add saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, cholla buds, and lamb with any juices to pot. Stir to coat. Add 2 1/2 cups broth. Bring stew to boil. Reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours. Season to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill.) Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; Sprinkle with wild mint and place wedge of fry bread alongside each and serve. *Chefs notes: Cholla buds can be obtained from http://www.heritagefoodsusa.com/what_we_sell/fruits_grains.html or you can replace with artichoke hearts, Brussels sprouts or asparagus. If you use any of these replacements add to stew the last 10 minutes of cooking. Azafran can be obtained in any Mexican market spice rack. Lemonade berry juice boil 6 berries in 1/4 cup water strain and discard berries or replace with lemon juice. American wild mint can be replaced with regular mint leaves from the grocers fresh spice shelf. Yield: 6 servings.

Page 19

ALLIGATOR CHILI

1

pound

alligator meat

2

tablespoons

vegetable oil

1

large

onion (chopped)

1

clove

garlic (minced)

1

large

bell pepper (chopped)

1

(10-ounce)

can ro-tel tomatoes and chilies (bl; ended)

1

(16-ounce)

can pinto beans

1

(6-ounce)

can tomato paste

1

teaspoon

cumin

1

jalapeno

pepper (chopped)

1

cup

red wine (merlot preferred)

6

bottles

cold beer salt & pepper to taste

Set aside 1 cup of red wine. Cut meat into small pieces. Remove all tallow. Start drinking the rest of the red wine(cold beer may be substituted). In Dutch oven boil diced meat in water seasoned with salt and pepper for 20 minutes. Drain and set aside. In same pot add oil, onion, bell pepper and garlic. Sauté until onions are tender. Add pinto beans, tomatoes, tomato paste salt, pepper, cumin, and jalapeno. Cook on medium low heat for 40 minutes. Add alligator meat. Cook on low heat 3 hours. Add wine last 30 minutes. Serve with Hot French bread.

ANASAZI BEAN AND HOMINY SOUP

1

cup

dried anasazi beans**

8

cups

water

4

cups

cooked hominy (a 30-ounce can, drai; ned)

1

anaheim

or poblano chili pepper*** salt and pepper to taste

Put the beans and water in a large saucepan, bring to a boil, then reduce heat, cover, and simmer for an hour. Add the hominy and chili strips, return to a boil, then reduce heat, cover loosely, and simmer for another hour, until the beans and hominy are tender. When ready to serve, season to taste with salt and pepper and ladle into bowls. ** (cultivated by Anasazi cliff-dwelling natives in the Southwest over 1500 years ago; the beans are adorable--like tiny maroon and white pinto ponies)--or 1 cup pinto or other dried beans, soaked overnight in water. *** roasted under high heat, skinned, seeded, and cut into thin 1-inch-long strips Yield: meal for 4

Page 20

ANTELOPE FAJITAS

4

garlic cloves

1 1/2

teaspoon

1 1/2

teaspoon

12

salt black pepper& ground cloves t/cumin

1 1/2

teaspoon

onion powder

1 1/2

teaspoon

chili powder

2

lb

antelope round

1

tablespoon

3

vegetable oil bell peppers, mix red,yellow

1

and green-slice thin

1

onion slice thin

2

cloves garlic,chopped

1

cilatro sprigs, as needed

1

for garnish

Make the marinade by chopping and mashing the garlice into paste, combine the garlic paste with remaining marinade ingredients. Trim the fat from the antelope.Cut the meat into two or three . Add the steaks to the marinade, turning them several times on both sides.Cover the steak Cover the steak and marinate in the refrigerator for hour or overnight. Grill the steak on a hot grill to the desired doneness.Let steak allow to rest for 10 minutes. Add the oil to a heavy saute` pan, heat the pan till very hot..add the peppers, onion, and garlic just till soft.. Slice the steaks against the grain into thin slices. Arrange meat and pepper mixture on very hot cast iron platters and garnish with cilantro.The platters should be sizzling as they are presented on table.Serve the fajitas with warm tortillas, sour cream, and guacamole. Connie From: Connie Levi
Page 21

APACHE DUMPLINGS

1

your favorite frybread

1

dough

1

ground beef

1

spanish/yellow onion

1

fresh garlic

1

canned mild or hot green

1

chili diced

1

ground cumin

1

salt and pepper to taste

These wonderful creations are stuffed with ground beef, green chilies, onions and seasonings. The ratio for the filling is simple: 60% cooked, drained ground beef 20% cooked sm.diced/chopped onion 20% green chilies diced canned and seasonings Gently cook onion until just translucent(do not brown) Add/cook ground beef, green chilies and two pinches of cumin. On med-low heat add garlic (DO NOT BURN THE GARLIC!) let the garlic become slightly areomatic. Season w/ salt and pepper, take off heat and set to the side, let cool, so that you can work with your clean hands. Take your already made Frybread dough and make small pieces about the size of a tennis ball and roll out flat. Spoon your cooled meat mixture diagonlly across the rolled out dough. Dont roll to thin or too thick about a quarter inch. Fold the dough over the meat mix like a taco and seal with fingertips. It should resemble a sharp football shaped stuffed dumpling. Repeat technique untill you run out of dough and meat mixture. Place the dumplings in just enough water or stock to cover by one inch. Add a couple pinches of salt to the water to your liking. not too salty. Simmer the Apache Footballs for about 30 to 45 minutes. Some of them will break open, thats ok it will add to your broth. Try to keep them intact.(I like to break a couple open if I have made alot of dumplings, it makes the broth very tasty.) Do not boil. Let simmer untill the dough is cooked and the insides are very hot. Serve piping hot to your loved ones. I hope they turn out good for you. It takes practice, but when you get all the seasonings the way you like it, you can teach your children and family how to make "Apache Footballs". PEACE! Native Chef, Nephi Craig From: Nephi Craig
Page 22

ARIZONA TURKEY WITH CHIPOTLE SAUCE

1

(12-pound)

fresh or frozen turkey, thawed

1 1/2

teaspoons

ground cumin

1

teaspoon

chili powder

1

teaspoon

dried rubbed sage

3/4

teaspoon

garlic powder

1/2

teaspoon

ground red pepper

1/4

teaspoon

ground turmeric

1/2

cup

boiling water

1

to

2 chipotle chiles

3 3/4

cups

fat-free, less-sodium chicken broth; , divided

3

tablespoons

tomato paste

1

tablespoon

worcestershire sauce

1/4

cup

all-purpose flour

cooking spray

chile peppers (optional) assorted herb sprigs (optional) Chipotle chiles are dried, smoked jalapeños. If chipotles are unavailable, substitute dried ancho or pasilla chiles. Preheat oven to 350°. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine cumin and next 5 ingredients (cumin through turmeric) in a bowl. Rub cumin mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Combine boiling water and chipotle chiles in a small bowl; cover and let stand 30 minutes or until soft. Drain, discarding stems, seeds, and membranes. Combine chiles and 1/2 cup broth in a blender, and process until smooth. Set aside. Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 3 cups broth to drippings. Bring to a boil; cook until reduced to 3 cups (about 6 minutes). Stir in chile mixture, tomato paste, and Worcestershire sauce. Combine 1/4 cup broth and flour in a small bowl, stirring with a

Page 23 whisk, and add to chile mixture in saucepan. Bring to a boil; reduce heat, and simmer for 10 minutes. Strain mixture through a sieve over a bowl, and discard solids. Serve sauce with turkey. Garnish with fresh chiles and herbs, if desired. serving size: 6 ounces turkey and 1/4 cup sauce) Yield: 12 servings

AURORA CHILI

1/2

cup

6

lb

2

veg oil muskox; ground onions; fine dice

8

centiliter

garlic; minced

2

tablespoon

paprika

12

tablespoon

chili pepper

2

tablespoon

cumin

2

teaspoon

cajun spice mix

2

teaspoon

dried oregano

1

teaspoon

cinnamon

1/4

teaspoon

black pepper

1

cup

tomato paste

1

tablespoon

honey

2

cup

canned tomatoes

2

red bell peppers; fine dice

2

teaspoon

salt

2

cup

beef broth

1/2

cup

1

chopped jalapeno pepper hot sauce; optional

Heat the oil in a large pan and saute the meat intil browned. Drain off the fat. Add the onion and then the garlic and cook until translucent. Add the spices and cook lightly. Add the tomato paste and honey. Add the tomatoes, broth and diced red peppers and jalapenos. Simmer for three hours. Correct seasonings and add hot sauce if desired during the last hour. First prize winner at the First Annual Caribou Carnival Chili Cook-off Yellowknife, NWT, Canada March 22, 1997. Recipe by The Aurora Chili Peppers [Christine Anguttitauruq of Nunavat, Anita Tuharsky Ross, Tuktoyaktuk, Emily Francis, Fort McPherson and Ryan Ireland, Fort Simpson- all Aurora College Culinary Arts students.] From Northern News Services Yield: 18 servings

www.nnsl.com Posted by Jim Weller

Page 24

AZTEC CASSEROLE

9

(6-inch)

corn tortillas, halved

2

(10

ounce) cans of enchilada sauce

1 1/2

to

2 cups of sour cream

2

cups

of shredded cheddar cheese

2

(4

ounce) cans of chopped green chili; peppers

1

cup

of corn

1

pound

of boneless chicken breast meat, co; oked and shredded

Preheat the oven to 350 degrees F. In a medium bowl, combine the sour cream, cheese, chili peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in the enchilada sauce, and arrange them in the bottom of a lightly greased 9 x 13-inch baking dish. Spread 1/2 of the chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until the center is heated through. Yield: makes 6 to 8 se

AZTEC CHOCOLATE CHILI

1

large

diced onion

1

diced

green pepper

1 1/2

pounds

ground beef

2

pounds

great northern beans

2

pounds

kidney beans

1

cup

barbecue sauce

1

tablespoon

cumin

1/4

cup

diced jalapenos (see note)

1/2

tablespoon

white pepper

3

pounds

diced tomato in juice

1

quart

bloody mary mix

1/2

tablespoon

cocoa powder

1 1/2

cups

water

Saute veggies and beef. Cook until beef is browned and onions are soft. Drain juice from beans, add to beef mixture, saute for 5 minutes. Then add all other ingredients, including drained beans. Turn heat to low and simmer for 30 minutes. Note: More jalapenos can be added to raise the heat factor of the chili, but if adding more peppers then add 1/2 tablespoon cocoa powder. Yield: makes 20 one-cu

Page 25

AZTEC CORN SOUP

1/4

c.

butter

3 1/2

c.

fresh corn; cut from cob

1

clove

garlic; minced or pressed

1

c.

chicken or vegetable stock

2

c.

milk

1

tsp.

oregano leaves

4

oz.

can green chilies; diced

4

oz.

monteray jack cheese; shredded

1

lg.

tomato; cored and diced

1/4

c.

fresh cilantro; chopped

salt

In a 5-6 quart pan; melt butter over medium heat. Add corn and garlic; sauteing for about 2 minutes. Remove pan from heat. In a food processor or blender, whirl stock and 2 cups of the corn mixture until smooth, then add to remaining corn mixture in pan. Stirring constantly; bring milk, oregano and chilies to a boil over medium heat. Remove from heat and stir in cheese. Season to taste with salt. Garnish individual servings with tomato slices and cilantro leaves. Yield: 4 servings 4-6

AZTEC TOMATO GRAVY (MODERN)

6

tomatoes

or 1 lg. can (20 oz.) tomato puree

1

tsp.

chili powder or 4 chili peppers

1

tbls.

liquid smoke

2

tbls.

mustard or 1 tsp. finely ground mus; tard seed

1

tbls.

onion powder

1

lg.

egg (beaten well)

1

tbls.

cider vinegar

Boil tomatoes. Puree in blender or crush with skins removed. Mix all ingredients together in large bowl. Serve chilled over meats, etc.

Page 26

BACHELOR CHILI

3

lb

1

boneless venison or elk, moose or beef

1

chuck roast

1

tablespoon

cooking oil

2

medium

onions; chopped

1

medium

2

green pepper; chopped cl garlic; minced

1/4

teaspoon

crushed red pepper flakes

4

can

diced tomatoes; undrained - 4 1/2 oz each

1

cup

water

12

oz

tomato paste

1

tablespoon

sugar

1/2

teaspoon

ground cumin

1/2

teaspoon

dried oregano

1/4

teaspoon

pepper

Recipe by: TASTE OF HOME - FEB/MARCH 1996 Cut meat into 1/4" pieces. In a 4 qt Dutch oven, brown meat in oil; remove with a slotted spoon and set aside. In the same pan, saut onions, green pepper, garlic and red pepper flakes until vegetables are tender. Return meat to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat is tender. From: Angela [lynn] Gilliland

Date: 01 May 97

Meal-Master Format Recipes (Mailing List) Ä Yield: 10 servings

BAKED SALMON By: Gloria McDonald - Flathead 5-6

lbs.

salmon

10

oz.

ketchup

1

chopped

green onion

4

oz.

vinegar

2

tsp.

salt

2

tsp.

red chili pepper

1

tsp.

pepper

5

drops

tabasco sauce

Clean the fish and cut off head and tail. Salt and pepper it all over, inside and out. Stuff the cavity with the chopped pepper. Pour the combined remaining ingredients over the fish and bake at 325 degrees for 3 hours. Baste occasionally with the sauce.

Page 27

BARBECUED BEAR

3

lb

bear steak cut in 2 cubes

1

slice

salt pork, cut up

1

cup

catsup

1/3

cup

steak sauce

2

tablespoon

tarragon vinegar

1

onion, diced

1

tablespoon

lemon juice

1

teaspoon

salt

1

tablespoon

chili powder

Trim all fat from bear steak and cut into 2 inch cubes. Sear meat on all sides with salt pork in a heavy fry pan. Place meat in casserole. Add rest of ingredients to fry pan and bring to a boil, stirring constantly. Pour sauce over meat in casserole. Cover and bake for at least 2 hours in a 325 degree F. oven, stirring occasionally until meat is tender. From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973. Typos by Bert Christensen http://www.interlog.com/~rosewood [email protected] Yield: 8 servings

Page 28

BARBECUED TEXAS CABRITO

5

lb

1/2

cup

1

goat; hind quarter mustard; any kind rub

1/2

cup

lemon pepper

1/2

cup

chili powder

2

tablespoon

granulated garlic

1

teaspoon

1

cayenne pepper sop

1

cup

5

large

1

butter garlic cloves; peeled and crushed

2

large

bay leaves

3

large

lemon; quartered

1

large

lime; quartered

1

medium

onion; peeled and sliced

12

oz

beer

2

cup

corn oil

1/2

cup

worcestershire sauce

2

tablespoon

chili powder

1/2

teaspoon

cayenne pepper

Rub the meat completely with the mustard. And spices to a large zip-lok bag, seal and shake until mixed. Place meat in bag and coat with the rub. Refrigerate overnight. In a two quart saucepan melt butter, add the onions and garlic. Saute for five minutes then add lemons, limes and beer. When the foam subsides add remaining ingredients and simmer for 20-25 minutes. Prepare the grill for the indirect heat method and remove the meat from the bag and place on the grid. Smoke for 25 minutes at 250 degrees and start basting with the sop every 25 minutes. Smoke for 2-3 hours or until internal temperature reaches 155 degrees, then wrap in foil and finish cooking until internal temperature reaches 185 degrees. Remove from grill and let meat cool for 20 minutes prior to slicing. Serve BBQ sauce on the side. Recipe by: Lola Rice as seen on Culinary Adventures TV Show From: [email protected] Yield: 8 servings

Page 29

BARBECUED VENISON RIBS

2 1/2

cup

water

3

cup

ketchup

1

tablespoon

white vinegar

1/4

cup

lemon juice

1/2

cup

worcestershire sauce

1/2

cup

100% wisconsin maple syrup

1/2

cup

brown sugar

2

medium

onions,diced

2

tablespoon

chili powder

1/2

teaspoon

salt

6

lb

venison ribs with some loin

1

meat attached

1

freshly ground black pepper

1

to taste

Preheat oven to 325 degrees.In large bowl,combine all ingredients except ribs and pepper.Blend well.Sprinkle ribs with pepper and additional salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce over ribs.Increase heat to 350 degrees and bake until ribs just begin to char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30 minutes longer,until ribs are tender and sauce is thick. To serve,place ribs on serving platter.Pour sauce over ribs.Makes about 6 servings. Note: If venison is a little gamey tasting,increase vinegar in sauce to 3 tbsp..Taste sauce after mixing and add additional brown sugar to taste,about 1/2 cup. Yield: 6 servings

Page 30

BARBEQUE MUSKRAT

1

medium

1

muskrat salted water; for soaking

1/4

cup

chili powder

1/4

cup

paprika

1

cup

tomato puree

1/2

cup

molasses

1/2

cup

1

onion; grated salt; to taste

1

freshly-ground black pepper

1

to taste

Cut muskrat into serving pieces and soak overnight in salted water to cover. Drain and dry. Dredge with mixture of paprika and chili powder. Place on grill over coals with a drip pan underneath. Mix remaining ingredients and correct seasoning. Baste meat frequently and turn often until tender. This recipe yields ?? servings. Recipe Source: Publication and Author Unknown Downloaded from http://diver.ocean.washington.edu/peterl/recipes Yield: 1 servings

BARBEQUED DEER RIBS #1

1

cup

catsup

1/4

cup

vinegar

1/4

cup

worcestershire sauce

1

teaspoon

salt

1

teaspoon

pepper, black

2

teaspoon

chili powder

1/4

teaspoon

2 1 1/2

cayenne pepper onions, finely chopped

cup

water

Split washed ribs into spareribs. Cover with sauce, cover the pan and bake in a moderate oven (350) for an hour. Uncover and continue to bake for another 30 minutes. Turn during last half-hour several times, to brown. You pick your favorite barbeque sauce. Recipe date: 01/15/63 Yield: 1 servings

Page 31

BBQ [SMOKER] VENISON

4

lb

venison roast, boneless

1

cup

sugar

1

cup

salt

1

cup

burgandy wine

1

tablespoon

worchester sauce

3

bay leaves

2

teaspoon

garlic pepper

1

teaspoon

dry marjoram leaves

1

teaspoon

chili powder

If you need to tie the roast to keep it together, then do that. I always do. Mix the brine ingredients in a NON-METAL container, add the meat, the keep in the fridge for up to 48 hours. You need to turn it over several times during the marination. After 48 hours drain the brine, pat dry with paper towels, and air-dry for 2 hours. Put it in the pit for 4-5 hours, smoke it up, chow down. Almost as good as smoked Rocky Mountain Oysters!!!! From the Great Northwest Doctor "Q" Mark Qualman From: [email protected] Yield: 4 servings

Page 32

BEAR CHOPS (AI)

6

medium

1

bear chops clove garlic, halved

2

tablespoon

bacon fat

1

large

onion, chopped

4

large

carrots, diced and cooked

4

tablespoon

unbleached all-purpose flour

4

tablespoon

chili sauce

1/2

cup

1

dry wine salt and pepper to taste

Rub the chops with the halved clove of garlic. Melt the bacon fat in a skillet and sear the chops on both sides. Place the chops in a lightly grease baking dish. Saute the onions and carrots in the skillet until the onions are transparent but not browned. Mix in the flour, chili sauce and wine. Cook until thickened. On top of each chop, place an equal amount of the carrot mixture. Pour 1 cup of water into the baking dish; cover with foil and bake at 375 Degrees F. for 60 to 70 minutes or until tender. From Native Indian Wild Game, Fish, and Wild Foods Cookbook Edited By David Hunt RECIPE CLIPPED By: Jim Bodle 7/92 Submitted By BILL CHRISTMAS Yield: 1 servings

Page 33

BEEF CHILI WITH CHIPOTLE CHILIES AND CILANTRO By: Clark's Outpost Barbecue, Tioga, Texas 2

pounds

lean ground beef

2

cups

chopped onions

3

tablespoons

ground cumin

3

tablespoons

chili powder

1 1/2

tablespoons

garlic powder

1

tablespoon

chopped canned chipotle chilies in; adobo

2 1/2

cups (or more)

water

1

cup

finely chopped fresh cilantro

sauce*

grated cheddar cheese sour cream additional chopped onion *Canned chipotle chilies are available at Latin American markets, specialty foods stores and some supermarkets. Sauté beef and 2 cups chopped onions in large Dutch oven over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes. Add cumin, chili powder, garlic powder and chipotle chilies; sauté 3 minutes. Mix in 2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately. Yield: serves 4.

Page 34

BEEFY NACHO FRYBREAD BAKE

1

pound

lean ground beef

1/2

cup

chopped onion

1/4

teaspoon

salt

1/8

teaspoon

black pepper

1

tablespoon

chili powder

1

teaspoon

ground cumin

1

teaspoon

dried oregano leaves

1

can (11 ounces)

condensed nacho cheese soup, undilu; ted 1 cup milk

1

recipe

frybread

1/4

cup

shredded cheddar cheese chopped fresh cilantro (optional) salsa (optional)

Preheat oven to 375°F. Spray 13×9-inch baking dish with nonstick cooking spray. Place beef and onion in large skillet; season with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to separate meat. Drain fat. Stir in chili powder, cumin and oregano. Cook and stir 2 minutes; remove from heat. Combine soup and milk in medium bowl, stirring until smooth. Pour soup mixture into prepared dish, spreading evenly. Separate frybread dough into 4 rectangles; press perforations together firmly. Roll each rectangle to 8×4 inches. Cut each rectangle in half crosswise to form 8 (4-inch) squares. Spoon about 1/4 cup beef mixture into center of each square. Lift 4 corners of dough up over filling to meet in center; pinch and twist firmly to seal. Place squares in dish. Bake, uncovered, 20 to 25 minutes or until crusts are golden brown. Sprinkle cheese over squares. Bake 5 minutes or until cheese melts. To serve, spoon soup mixture in dish over each serving; sprinkle with cilantro, if desired. Serve with salsa, if desired. Yield: makes 4 serving

Page 35

BEER-BRAISED RABBIT

1

whole rabbit

2

tablespoon

canola oil

4

medium

potatos; quartered

4

medium

1

carrots; cut 1/2 inch thick

1

medium

1

can

1

onion; chop coarse beer or 1 1/2 cup apple cider

1/4

cup

chili sause

1/2

teaspoon

salt

1/4

cup

cold water

2

tablespoon

all-purpose flour

If desired, sprinkle rabbit with salt and pepper. In a 12 inch skillet, brown rabbit on all sides in hot oil. Drain fat. Add patatoes, carrots and onions to skillet. Combine beer, chili sause and salt. Pour over rabbit and vegetables in skillet. Bring to boil; reduce heat. Cover and simmer for 35 to 45 minutes. Remove rabbit and vegetables from skillet. Keep warm. Skim fat from juices. Return juice mixture to skillet.Combine water and flour with juices in skillet. Cook until thick, stirring constantly. Serve with rabbit and vegetables. Recipe by: Robert Fout - NAHC Wild Game Cookbook Yield: 2 servings

Page 36

BISON CHILI By: Anthony Fairconnetue, Meriwether's 1

pound

ground bison

1

cup

finely diced yellow onions

1

teaspoon

ground red (cayenne) pepper

2

tablespoons

diced celery

1/3

cup

diced red bell pepper

1

cup

canned, diced tomatoes, undrained

1/2

cup

canned chili beans

1/2

cup

canned black beans

1/2

cup

canned, kidney beans

1

cup

tomato juice

1 1/2

tablespoons

chili powder

1

teaspoon

ground cumin

1 1/2

cups

water

1

teaspoon

salt

1/2

teaspoon

ground black pepper

Brown the bison in a large skillet over medium heat; drain any fat. Add onions, cayenne, celery and bell pepper. Cook 10 minutes, stirring occasionally. Add tomatoes, beans, tomato juice, chili powder, cumin, water, salt and pepper. Simmer for 30 minutes, stirring occasionally. Adjust seasoning to taste. Yield: 10 servings.

BISON CHILI By: http://bisoncentral.com/ 1

pound

ground bison

1

medium

onion, chopped

1 15

oz.

can pinto beans, rinsed and drained

2 16

oz.

cans peeled tomatoes

1/2

cup

water

2

teaspoons

chili powder

1/2

teaspoon

ground cumin

1/2

teaspoon

salt

1/2

teaspoon

ground pepper

1/4

cup

fresh cilantro, chopped

In a non-stick skillet, saute the Ground Bison and onion until the meat is browned and the onion is tender. Add the pinto beans, tomatoes, water and seasonings. Cover and simmer for 1 hour, adding more water if chili becomes too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon into bowls and garnish with grated cheese or diced jalapeno peppers. Serves 4. Per serving of meat: 156 calories; 9.1 g fat; 30 mg cholesterol; 60 mg sodium. Per serving of chili: 360 calories; 12.5 g fat (31% calories from fat); 69 mg cholesterol; 30.9 g carbohydrate; 720 mg sodium.

Page 37

BLACK BEAN CHILI

1 1/2

pound

ground beef

1

large

onion, diced

1/2

teaspoon

garlic, minced

1 1/2

tablespoons

cumin

2

cups

black beans

1

cup

tomatoes, diced

1/2

cup

mild green chilies, chopped

1

cup

beer salt, pepper, and hot sauce to tast; e monterey jack cheese, grated

Black beans give a rich, full flavor to chili. In a heavy soup pot, brown the beef. Add the onion and garlic and cook until just brown. Drain off any excess fat. Add the remaining ingredients (except the cheese). Bring to just under a boil. Reduce the heat and simmer for 1 1/2 hours. Serve warm, garnished with the cheese. Yield: serves 4-6

Page 38

BLACK BEAR CHILI

4

lb

black bear roast, chopped into 1/4; dice

1/2

lb

bacon

2

tablespoon

reserved bacon grease

2

medium

onions, coarse chopped

2

centiliter

garlic cloves, minced

1

bell pepper,seeded & chopped

4

tablespoon

chili powder

2

teaspoon

oregano, dried

1

tablespoon

1

cumin, ground [optional, cayenne or liquid hot sa; uce to taste]

1

can

beer

1/2

can

tomatoes & juice (14 oz)

1

teaspoon

brown sugar

1

masa harina [optional enough to thi; cken]

Partially feeze the bear roast to make the chopping/dicing easier. Carefully remove any and all visible fat as it gives any dish an unpleasant flavor. In a large bowl, sprinkle the diced meat with the chili powder, oregano, optional cayenne and cumin, stirring to mix thoroughly. Cover and refrigerate for a few hours to allow the chili spices to marinade the meat. Fry the bacon. Drain it on paper towels and cut into 1/2" pieces and reserve. Heat two tablespoons of the reserved bacon fat in a large heavy pot over medium heat. Add the onions, garlic and green pepper and cook until the onions are translucent. Add the diced and spiced bear meat to the pot. Cook, stirring occasionally, until the meat is evenly browned. Add the beer, tomatoes, optional hot sauceand reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Add more beer [or tomato juice or beef stock] if neccessary to prevent sticking and scorching. Taste, adjust seasonings, and simmer for 2 hours longer. Add the brown sugar [ and a little Masa if the chili is too thin] and simmer for 15 minutes more. An "original" chili variation from Jim Weller Yield: 8 servings

Page 39

BLACK COFFEE BARBECUE SAUCE

1/2

cup

1

very strong coffee, preferably espresso

1

cup

ketchup

1/2

cup

red wine vinegar

1/2

cup

firmly packed dark brown

1

sugar

1

cup

onion, chopped

2

centiliter

garlic, peeled and crushed

2

tablespoon

3

dark molasses fresh hot chili peppers,

1

like jalapenos, halved and

1

seeded

2

tablespoon

hot dry mustard, mixed with

1

tablespoon

water

2

tablespoon

worcestershire sauce

2

tablespoon

ground cumin

2

tablespoon

ancho chili powder

Combine all ingredients in a nonreactive pan. Bring to a boil over medium-high heat, then reduce to low. Simmer 20 min. Allow mixture to cool. Puree in a food processor or blender until smooth. Strain. May be stored, covered and refrigerated, for up to two weeks. Adapted from Michael Lomonaco NY Times 1/14/98 Yield: 4 servings

Page 40

BLACK VELVET MOP AND SAUCE:

1 1/2

cup

olive oil

1/2

cup

hot chili powder

1/3

cup

balsamic vinegar

2

tablespoon

oregano

1

teaspoon

msg

1/2

cup

1

johnneys seasoning salt stick butter

1

can

chipoltles in adobe sauce

1 1/2

cup

black velvet whiskey

1

tablespoon

caynenne

2

cup

water

3

tablespoon

imperial beef base

Ok this one is in the books. This is by far the best I've done to date. These roasts were just plain kickass. I changed the mop alittle which I will post. We also used the mop as a dipping sauce and it was like eating candy and I could have doubled the reciepe and they would of still been hollering for more. If you don't try this then you don't know what your missin. The hunters must be having fun the damn elk just ran thru my back yard. simmer together and let rest for an hour. Mop your meat and then use for dipping sauce. Posted to bbq-digest by Don Havranek on Oct 25, 1998, converted by MM_Buster v2.0l. Yield: 1 servings

Page 41

BLUE CORN CHIPS By: Burning Tree Restarant 1/2

cup

butter milk

3

tbl

vegetable oil

1

cup

blue corn meal

1/2

cup

quinoa flour

3/4

tsp

sea salt

1/4

tsp

baking soda

1/8

tsp

hot peppersauce

1/2

tsp

chili powder; or more to taste

Preheat over to 350*F. Combine butter milk and oil. In mixing bowl thoroughly stir together dry ingreadients. Add milk mixture and stir until dough forms a ball. Knead on floured board ( adding a little more quinoa flourif needed) about 5 minutes. Devde dough in half. Roll each into a 12 inch square. Cut with round or square cutter. Sprinkle with additional salt or other seasoning you may like. Bake on lightly oiled (panspray) baking sheet for 15 minutes or until slightly brown around edges. Cool before removing from baking sheet. After cool store in loosly coverd container. Yield: 4-5 dozen Preparation Time (hh:mm): 45 mm

Page 42

BLUE CORN MUTTON TAMALES By: Indian Pueblo Cultural Center Albuquerque 1

lb

mutton or lamb, cut into

1/2

-inch

pieces

1

garlic

clove, minced

1/2

md

sized onion, minced

1

ts

coriander, ground red chili powder salt

1

c

coarse white cornmeal

6

c

blue cornmeal

2

tb

baking powder

3

c

water

3

ts

oil

70

corn

husks (soak corn husksin hot water); *

masa:

* until Soft/pliable To make the filling, combine meat, garlic, onion, and coriander in a large pot. Add water to cover and bring to a simmer. Cook until tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to taste. Gradually add white cornmeal and stir, until filling is about the same consistency as 'runny oatmeal.' Remove from the heat and let sit while you make the masa. Mix the cornmeal and baking powder in a large bowl. Add the water and oil and mix. Masa must be a bit thicker than a pancake batter. Add small amounts of additional water and blue corn meal to achieve needed consistency. To assemble, lay corn husk out flat. Place masa inside middle of corn husk about 1/4 to 1/2-inch thick. (depending upon amount of filling used). Leave outer edges uncovered about 1-inch on each side. Place filling in center of Masa and fold in each side. Next fold the bottom upward. Place tamale in 2nd corn husk and repeat with tamale in opposite direction of first husk. Fold and tie with small strips of corn husks. Place in boiling water for 60 to 90 minutes. Yield: 12 servings

Page 43

BRAISED WILD BOAR IN RED WINE GRAVY

500

gm

1

wild boar [*] flour, plain, for dusting.

1

salt

1

pepper

3

tablespoon

oil

3

tablespoon

butter

3

large

onions, chopped.

1

large

2

carrot, diced. bay leaves

2

thyme sprigs, or rosemary

4

pepperberries

-or-

1

pepper, ground

-or-

1

wine, red

1

water [optional]

8

small

1/2

cup

potatoes wine, madeira

1

illawarra plum & chilli sce [%]

1

parsley, chopped finely.

Cut wild boar into small chunks and dust with flour and seasoning. Heat heavy-based pan, add half the oil and butter and saute meat. Remove meat from pan and add remaining oil and butter. Saute onions. Into a large, greased baking dish or casserole, add onions, meat, carrots, herbs and ground pepper or pepperberries. Cover ingredients with red wine, or mix of half red wine and half water. Covber dish and bake at 180^C for one hour. \reduce temperature slightly, add potatoes and cook for at least another hour. If the liquid reduces below the meat, add extra wine or water. If you feel energetic while waiting for the boar to cook, you could enjoy making the AUSSIE BEER BREAD [See separate recipe] to accompany this unusual and tasty meal. Alternatively, you could sit and read a book until five minutes before serving time, when you'll have to add the Madeira. That would also be a good time to butter the freshly made beer bread or toast your usual staple. Use large plates and serve this braised boar and spuds in a robust fashion. Serve with ILLAWARRA PLUM AND CHILLI SAUCE [See separate recipe] and sprinkle with lots of chopped parsley: it will still be hearty! And remember, the sensible and wholesome thing to do is to dunk your bread in the gravy! [%] See separate recipe ILLAWARRA PLUM AND CHILLI SAUCE [*] Available from DOUGLAS SEAFOOD AND GAME, Port Melbourne, Victoria from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 4 servings

Date: 19 Mar 98

Page 44

BREAD MACHINE CORN-JALAPEÑO BREAD By: www.bettycrocker.com 3/4

cup

plus 2 tablespoons water

2/3

cup

green giant® niblets® frozen whole; kernel corn, thawed

2

tablespoons

butter or margarine, softened

1

tablespoon

chopped jalapeño chili

3 1/4

cups

gold medal® better for breadt bread; flour

1/3

cup

cornmeal

2

tablespoons

sugar

1 1/2

teaspoons

salt

2 1/2

teaspoons

bread machine or quick active dry y; east

This lively bread has corn and the added kick of jalapeño chilies. It's a great bread to accompany any Southwest-style meal. 1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. 2. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack. Tips from the Kitchen Success If your bread machine has a 2-pound vertical pan, the loaf will be short but still will have good texture and flavor. If your bread machine has a horizontal pan, however, there isn't enough dough to make a good loaf of baked bread. We also found that we didn't have good results in bread machines with glass-dome lids.

Page 45

BRENDA'S BARBECUED BEAR

3

lb

1

bear steak, cut 1/2 inch thick

1

slice

salt pork, cut up

1

cup

catsup

1/3

cup

steak sauce

2

tablespoon

1

tarragon vinegar onion, diced

1

habanero peppers, stem

1

removed and chopped

1

tablespoon

lemon juice

1

teaspoon

salt

1

teaspoon

black pepper, course ground

1

tablespoon

chili powder

1/2

teaspoon

ground cayenne pepper

Trim all fat from bear steak and cut into 6 inch strips. Sear meat on all sides with salt pork in a heavy frying pan. Place meat in casserole dish/pan. Add rest of ingredients to fry pan and bring to a boil, stirring constantly. Pour sauce over meat, cover and bake for at least 2 hours in a 325F oven, stirring occasionally until meat is tender. From: "Brenda Brown Starling"
BRENDA'S BRAISED BEAR

1/2

teaspoon

garlic salt

1/2

teaspoon

onion salt

1

dash

pepper

1/2

teaspoon

4 2

chili powder onions -- sliced

can

tomato soup

Marinate bear steak overnight. Dry and sear on both sides in hot cooking oil or bacon grease. Add garlic salt, onion salt, pepper and chili powder. Cover and simmer for 2 to 3 hours, until tender. Add: onions and soup. Simmer 15 to 20 minutes more. If you wish to thicken juice for gravy, add flour. From: "Brenda Brown Starling"
Page 46

BRILL'S BAKED POTATO CHIPS

5

tablespoon

2

tablespoon

4 1

olive oil or corn oil dark-colored miso cloves garlic, peeled

teaspoon

1

dried rosemary, finely crumbled

1

teaspoon

paprika

1

teaspoon

chili paste or

1/8

teaspoon

cayenne pepper

1/2

teaspoon

4 4

turmeric common spicebush berries

large

1

potatoes, very thinly sliced

(the super-thin slicing disk of a food processor is perfect here) Preheat the oven to 250 degrees. Place all the ingredients, except the potatoes, in a blender or food processor and process until smooth. Coat the potatoes evenly in the purée. Arrange the potatoes in a single layer on cookie sheets and bake for 20 minutes. Check the potatoes often and if any chips look like they're getting overcooked, turn them with a metal spatula or tongs. Bake the potatoes until they are lightly browned and crisp on both sides, another 20 minutes. Check the potatoes often and remove any chips that are done, to avoid burning them. Eat the potato chips hot or cooled to room temperature. Serves 6 From: Wildman Steve Brill <wildmansteve Yield: 4 servings

Page 47

BROKEN ARROW RANCH ANTELOPE WITH ACHIOTE-HONEY GLAZE, By: Chef Dean Fearing 47

ounce

antelope filets

12

ounces

panhandle vegetable stew (recipe fo; llows)

4

ounces

chili-apple tequila chutney (recipe; follows)

4 1 1/2

ounce

pecan tortillas (recipe follows)

4

avocado

fans, medium size

4

ounces

vegetable oil

1/2

tablespoon

salt

1/2

tablespoon

pepper homemade pecan tortillas

1 cup all purpose flour 3 ounces toasted and ground pecans 1 teaspoon salt 8 ounces warm water Chili-Apple Tequila Chutney 3 ounces whole butter 2 apples, peeled and diced 1 teaspoon small diced ginger, peeled 1 ounce brown sugar 2 teaspoon chili powder 3 ounces tequila 12 ounces apple cider salt and lime juice to taste Panhandle Vegetable Stew 4 ounces diced country smoked ham 1 ounce olive oil 1 medium onion, peeled and diced 3 garlic cloves, minced 2 celery stalks, peeled and diced 2 ounces roasted corn kernels 1 1/2 ounces cuitlacoche (corn mushrooms) 1 large tomato, diced 1 teaspoons chopped fresh cilantro 1 cup brown sauce

Season antelope filets with salt and pepper. Heat oil in a large ovenproof sauté pan over medium-high heat until small wisps of smoke appear. Carefully place antelope in pan, with the side to be presented down. Cook for 3 minutes or until crusty and brown. Turn antelope and drain oil off and glaze each side with Achiote-Honey Glaze. Place pan in hot oven. Cook for 6 to 8 minutes or until filets reach desired temperature of doneness. Remove pan from oven and place antelope on warm platter until ready to serve. Ladle 3 ounces of Panhandle Vegetable Stew in the bottom of each of four hot serving bowls. Then slice 3 thin slices of antelope; make sure to leave the remaining part whole. Place the whole piece on top of the vegetable

Page 48 stew in the center of the serving bowl. Then place the sliced meat against and around the whole piece. Cook tortillas on a hot griddle 1/2 minute on each side. Cut tortillas in half, then roll-up each piece forming a cone. Place two cones against the antelope and spoon the Apple Chutney between the antelope and the tortillas. Place the avocado fan in the middle of all components sticking out and garnish with cilantro sprig. Repeat and serve immediately. Preparation: tortilla In a Hobart mixing bowl, place all purpose flour, salt, and toasted pecans. Slowly start whipping together, adding the warm water slowly until it makes a smooth dough. The dough should be smooth and lightly sticky. Let rest for 2 to 3 minutes. Make into 2 ounce portions when ready to roll out tortillas. Make sure to flour the surface to avoid the tortillas sticking. Place the ball of the dough on the floured surface and roll into 6 inch round tortillas. Preparation: chutney In a heavy sauté pan, place whole butter. When lightly starts to smoke, add diced apples, ginger and brown sugar. Cook for 5 minutes, then add chili powder, tequila and apple cider. Cook for 15 more additional minutes or until apple cider has reduced completely. Season with salt and lime juice to taste. Preparation: stew Heat olive oil in a sauté pan over medium-high heat. When oil starts to lightly smoke place ham and cook for 1 minute until lightly crispy. Then add onion, garlic, celery, corn kernels, and cuitlacoche. Cook for 2 minutes and add tomatoes, fresh chopped cilantro and brown sauce and cook stew for 3 more additional minutes. Finish with salt and lime juice to taste. Serve hot. Yield: 4 servings

Page 49

BROPHY'S ROAST OPOSSUM

1

young possum

2

teaspoon

4

large

1 1

salt red chili peppers, seeded, chopped

large

onion, chopped

6

peppercorns crushed in a

1

mortar

8

strips fatty bacon

6

medium

4

large

1

sweet potatoes or yams, peeled and sliced 1/2 inch thick

The best possum is a fat one (taken in freezing weather), but its fat should be boiled off. Parboil the meat in salt water for about 1 hour and pour off and skim the fat continually. Finally, drain entirely before roasting. NOTE: In dressing possum, do not overlook the glands beneath the front legs and at the small of the back; if not removed, the animal will be unappetizing. Do not skin, but dip in scalding water and pull out the hairs, then wash and scrub the skin. Put possum in lg. kettle with water to cover. Add salt, red peppers, and peppercorns. Simmer for 30 min. Drain meat; reserve liquid. Put meat in a roasting pan. cover with bacon strips. Continue cooking kettle liquid, boiling over high heat until 2 1/2 cups remain. Pour this over the meat and roast in preheated 350 degree oven for 30 min., basting every 10 min. Arrange potatoes or yams around the meat and continue to roast 30 min. more or until meat is tender and potatoes or yams are done SERVES: 4-6 SERVE WITH: cooked turnip greens Recipes and tips from: cooking wild game by Zack Hanle copyright 1974 ISBN 087140-595-4 From: [email protected] Yield: 4 servings

Page 50

BUCKSKIN CHILI*

5

lb

venison, boneless

1/2

lb

bacon

2

cup

beaujolis red wine

1

teaspoon

angostura bitters

4

tablespoon

cumin (fresh ground)

3

tablespoon

3

tabasco sauce garlic cloves (minced)

2 1/2

cup

tomato sauce

1/2

cup

tomato paste

2 1/2

cup

3

stewed tomatos chopped jalapeno peppers minced

2

med. onions chopped

1/2

cup

mushrooms chopped

3

tablespoon

dried red pepper flakes

1/2

teaspoon

allspice

1

teaspoon

mexican oregano(optional)

2

tablespoon

dried crushed anchos

1 1/2

teaspoon

salt

Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease. Fry the venison til done and remove from the pot. Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled. Bring wine to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms. Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve. Origin: The chili pot of Don Houston Yield: 8 servings

Page 51

BUFFALO AND BEANS

1/4

cup

1

vegetable oil green pepper, chopped

1

red pepper, chopped

2

cup

mushrooms, sliced

4

medium

onions, sliced

1 1/2

lb

lean beef, ground

1 1/2

lb

buffalo meat, ground

28

oz

kidney beans (2 cans)

28

oz

2 1/4

tomatoes crushed or stewed cloves garlic, crushed

cup

1

chili powder spices & herbs to taste

Saute vegetables in oil. Add meat and cook until no longer pink. Add beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil, cayenne.) Simmer uncovered until liquid begins to evaporate and chili thickens. Skim excess fat if necessary. Continue to simmer covered for several hours to allow flavours to blend. Serves 8-12. One cup serving 3 protein choices, 1 starch, 1 fat Source: Canadian Diabetes Association Cook-Off fund-raiser recipe Stampede Week July 14, 1990 Calgary, Alberta Shared but not tested by Elizabeth Rodier 6/93 Yield: 12 servings

Page 52

BUFFALO CHILI

1/4

cup

sunflower oil

6

lb

ground buffalo meat

1/2

cup

flour

3

cup

water

1/4

cup

minced garlic

3/4

cup

green bell pepper

3/4

cup

red bell pepper

1/2

cup

green chili peppers

3/4

cup

jalapeno peppers

5

cup

3

tomato sauce diced onions

1/2

cup

beef broth

1/2

cup

paprika

1/2

cup

chili powder

6

tablespoon

ground cumin

1

teaspoon

cayenne pepper

1/2

teaspoon

black pepper

1/2

teaspoon

white pepper

4

teaspoon

salt

2

tablespoon

oregano

2

teaspoon

dried chilies

Saute Buffalo meat, sunflower oil and flour together until meat is cooked. Add remaining ingredients and simmer for 1 hour. Recipe By

:

Yield: 36 servings

BUFFALO CHILI

1

x

no ingredients

Fry 1 lb Sweet Italian Skinned Buffalo Sausage, drain fat. Fry (in stock pot) 1 lb Chopped yellow onion in 1/4 cup olive oil until clear. Add and Fry 4 lb. ground buffalo and fried sausage. Lower heat and add 3/4 tablespoon black pepper, 12 oz. tomato paste, 1 1/2 tablespoon minced (fresh) garlic, 1 oz. ground cumin, 3/8 cup dijon mustard, 1 tablesoon salt, 1/2 cup fresh basil (or 1/4 cup dried), 2 tablespoons dried oregano. Add and simmer for 2 hours, 3 lbs. drained canned plum tomatoes, 1/4 cup hearty red wine, 1/8 cup lemon juice, 1/4 cup fresh chopped dill, 1/4 cup fresh Italian parsley, 24 oz. drained dark kidney beans, 12 oz. drained pitted olives. (serves 12)

Page 53

Yield: 12

BUFFALO CHILI

1

lb.

ground buffalo

1-16

oz.

can red beans

1-16

oz.

can refried beans

1-8

oz.

can tomato sauce

1

c.

water

1

tsp.

chopped hot red peppers

½ c. chopped onion

½ tsp. salt ½ tsp. garlic salt ½ tsp. pepper ½ tsp. cayenne 3

tbs.

chili powder

1

tbs.

molasses

Brown Buffalo with onions; drain, add remaining ingredients. Cover and simmer for 1 hour, stirring occasionally. Yield: makes 6 serving

BUFFALO CHILI

1

x

no ingredients

1/4 c Sunflower Oil 6 lb Ground Buffalo Meat 1/2 c Flour 3 c Water 1/4 c Minced Garlic 3/4 c Green Bell Pepper 3/4 c Red Bell Pepper 1/2 c Green Chili Peppers 3/4 c Jalapeno Peppers 5 c Tomato Sauce 3 Diced Onions 1/2 c Beef Broth 1/2 c Paprika 1/2 c Chili Powder 6 tb Ground Cumin 1 ts Cayenne Pepper 1/2 ts Black Pepper 1/2 ts White Pepper 4 ts Salt 2 tb Oregano 2 ts Dried Chilies Saute Buffalo meat, sunflower oil and flour together until meat is cooked. Add remaining ingredients and simmer for 1 hour.

Page 54

Yield: 18 servings

BUFFALO HUMP CHILI

3

lb

3

ground bison poblano peppers; fresh

2

medium

onions

30

oz

rotel tomatoes; diced (3 can

4 1/2

tablespoon

new mexico chile powder

1 1/2

teaspoon

ground cumin

1 1/2

teaspoon

paprika

3

cl garlic

1

fresh lime

Recipe by: Wayne Preston Allen. I found the bison at a health food store - that's a good bet for you, too. The New Mexico chili powder might be had from one of a number of mail-order resources if you don't have a local source. The Rotel tomatoes are hot, so you can substitute regular tomatoes to cool it a little (but it's gonna be hot anyway!) Brown the bison meat. Bison is lean and clumpy, so add a little oil and break it up as you brown it. Add finely chopped onions and garlic. When onions are clear, add tomatoes and spices. Add water to barely cover, and simmer until meat is tender. Add chopped poblanos for last 20 minutes of simmer, and stir in lime juice before serving. You're really gonna be surprised! From: John Hartman Cooking Echo Ä Yield: 1 servings

Date: 12 Dec 96 National

Page 55

BULLARD'S BEST YET CHILI

1/4

lb

pinto beans

1

14 oz. can

3/4

lb

1/2

lb

onion -- chopped green bell pepper --

1 1

chopped tablespoon

salad oil

2

garlic clove

1/4

cup

cilantro

1/4

cup

butter

1 1/4

lb

venison -- get butcher to

1

mix

1

beef and pork, then chili

1

grind

1/2

lb

1/4

cup

pork chili powder -- (your

1

favorite kind)

1

tablespoon

salt

1

teaspoon

black pepper

1

teaspoon

cumin seeds

1

canned stewed tomatoes

"Wash beans and soak overnight in water 2" above beans. Cook in same water until done; do not drain. Add tomatoes and simmer for 5 minutes. Saute green peppers in salad oil for 5 minutes. Add onions and cook until tender, stirring often. Add garlic and cilantro. Melt butter in large skillet and saute meat for 15 minutes. Add meat to onion mixture and stir in chili powder. Cook 10 minutes. Add this to beans and the spices. Simmer covered for one hour; cook uncovered for 30 minutes. "Place beer near chili pot and call me." Lou's notes: This is my brother-in-law Marvin's recipe. It was published in Southern Living! Marvin's original recipe called for 2 cans of Rotel tomatoes, but that was really, really too hot. Also, I replaced the parsley originally called for in the recipe with cilantro and added an extra garlic clove. Lean beef can be substituted for venison. Recipe By

: Marvin Bullard

From: Lou Parris Recipes (Mailing List) Ä Yield: 1 servings

Date: 31 Aug 97 Mastercook

Page 56

CARIBOU AND CHANTERELLES

1

lb

2

tablespoon

2

roasted medium

2 2

sliced wild mushrooms, chanterelles

cup

2 1

onion, chopped cloves garlic, crushed

cup

1 2

olive oil fresh green chilies,

1 1

caribou, cut into cubes

tomato chunks bay leaves

cup

game stock

1

garnish: 2 tsp chopped fresh

1

coriander

1

salt to taste

In a stew pot, heat half of the oil in hot pan and saut‚ meat in batches. Cook, stirring until caribou is just tender, about 7 to 8 minutes. Set aside in a bowl. Peel, seed and chop chilies. Heat remaining oil in same pan. Add onion, garlic and mushrooms and saut‚ until onion is soft. Add chilies, tomato chunks and bay leaves. Cook, stirring, about 5 minutes or until tomatoes are pulpy. Stir in stock and coriander. Simmer uncovered for 15 minutes or until sauce thickens slightly. Remove bay leaves. Add caribou, stir until heated through. Season with salt to taste. Serve with wild rice. Makes 4 to 6 servings. From: Godbless777
Page 57

CARIBOU CHILI

4

lb

1

large

2

caribou, chunked preferred or groun; d onion, chopped garlic cloves, minced

1

teaspoon

oregano

2

teaspoon

cumin

1

cup

red wine, beef broth or beer

6

teaspoon

chili powder

1 1/2

cup

canned tomatoes and juice or small; can tomato paste

2

teaspoon

liquid hot pepper sauce or

1/2

teaspoon

cayenne pepper salt to taste

Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Optionally, the sauce may be thickened with a little (1-2 tb.) Masa or Corn meal. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. It always tastes better the second day. Extra optional ingredients: 1 c Green Bell pepper chopped 1 c Red Bell pepper chopped Ancho, Pequin, Jalapeno or other chile peppers 1/2 ts All Spice 2 tb Cilantro fresh chopped 1 ts Ground coriander A little red wine vinegar and an equal amount of brown sugar Up to 2 tb Worcestershire Sauce Kidney or small red "chili" beans * [N.B. This is *illegal* in Texas but quite common in the rest of the world!] 1/2 c or more Mushrooms chopped Yield: 8 servings

Page 58

CHACON SPECIAL

1

lb

ground beef

1

can

chili/beans 1can pork&beans 1can whole kernel corn(drained)

1

can

kidney beans(drain)

1/2

onion

chopped

1/2

c.grated

cheddar cheese

1/2

c.crushed

fritos tortillas sour cream more cheese

Brown beef,and onion...drain off fat..add chili and let simmer for 10-15 minutes..closed lid..add veggies and cover and cook 15-20 minutes more..add shredded cheese and fritos..on top cook till cheese melts..the kids put this in torillas with more cheese and sour cream and salsa..that is if I don't bake it between cornmeal layers..hubby adds a can of crushed tomatoes when he cooks it..

CHAR GRILLED WATER BUFFALO FILLET WITH KAKADU PLUM AND CH

230

gm

water buffalo fillet

80

ml

beef jus

30

ml

red wine

6

kakadu plums deseeded

1

fresh chilli

Season and grill fillet to one's liking. Sweat sliced chilli and kakadu plums in red wine, adding beef jus and reduce. Remove the plums. Strain the jus. Cut the fillet into two medallions and arrange on the plate with jus. Garnish with the plums and fresh herbs. Cooking must be done with great care and love, sometimes it demands time. Bon appetit, Magnus Johansson. Source: Open House Yield: 1 servings

Page 59

CHAR KWAY TEOW By: Fatty Crab. 3

tablespoons

vegetable oil

1/4

cup

chopped garlic

3

cups

bean sprouts

1

pound

fresh kway teow (broad rice) noodle; s

1

teaspoon

salt

1/4

cup

dark soy sauce

2

tablespoons

seedless tamarind paste dissolved i; n 3/4 cup water

6

large

eggs, lightly beaten

1

tablespoon

thai chili sauce

3

chinese

sausages, thinly sliced

8

ounces

medium shrimp, peeled and deveined

3

ounces

chives, sliced into 2-inch pieces.

1. Place a large wok or sauté pan over medium heat. When the pan is hot, add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until the garlic is translucent, about 1 minute. 2. Add the bean sprouts and noodles to the sauté pan and stir to coat with garlic and oil. Add the salt, soy sauce, tamarind mixture and ©‚ cup water. Sauté for 1 minute. Transfer to a platter and set aside. 3. Return the wok to medium heat. Add the remaining 2 tablespoons vegetable oil. When the oil is hot, add the eggs to the pan and stir until lightly scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add the shrimp and sauté until they start to turn pink, about 1 minute. Add the chives and toss until the shrimp are fully cooked, about 1 minute more. Yield: serves 4.

Page 60

CHARRED PORK POSOLE

6

#

pork shoulder: deboned into “steaks; ”

3

large

onions

3 4

oz.

cans of medium green chilies

2

cloves

garlic,

2

ea

limes

1

bunch

cilantro

white hominy (#10 can)

tomato paste tomato chopped tomato sauce paprika cumin chili powder mexican oregano opt. kosher salt fresh cracked black pepper spice rub for pork “steaks” 2

cloves

chopped garlic

2.5

teaspoons

paprika

1

tsp

chili powder

4

tblsp

olive oil

2

pinches

kosher salt

3

pinches

toasted crushed black pepper

5

#

marinated pork, grilled and diced,

2

med

or large yellow onions small dice

6

fat

cloves of garlic

1

tsp

cumin

1/2

tsp

chili powder

15

oz

can tomato sauce

2

ea.

14.5 oz can chopped tomatoes

1tsp cumin

posole:

spice section: 2 tsp paprika

With Roasted Green Chili, Tomatoes and Spiced Tomato Broth Two and a half gallon soup/stock pot TECHNIQUE: There are steps to be taken for this seemingly simple pot of stew. It is CRUCIAL that you fabricate your pork shoulder and cut the meat off the bone producing 1/2 inch “steaks”. There is a bone deep inside the meat of the pork shoulder. This bone must be removed, reserved and put into a small pot with salt, ground pepper, and 1/4 cup diced onion. Allow this to come to a boil and then reduce to a slight rolling boil until ALL your prep is complete. Use hands and mix the marinate and pork well. Sweat onions until translucent and tender. At that point add the garlic and continue to sweat until fragrant. Quickly add Paprika, cumin, chili powder (1 tsb. ea.) and half of the tomato product. Do not caramelize or brown the onions/garlic. Add the charred, diced pork and one 4 oz. Can of diced green chilies allow

Page 61 to slightly cook. Add the Pork shoulder bone broth to cover the meat and simmer an hour and a half until the meat is almost tender. At this point add the White Hominy, green chili and remainder of spices. Simmer for 30-40 minutes. Finish with salt, pepper, lime and chopped cilantro. (Serve with tortillas or Frybread.) TOTAL COOKING TIME AND PREP 2 HOURS. Production Notes: It is important that you fabricate, marinate and char your pork first. Remove the shoulder bone brown in the oven or in a sauté pan and cover with water for you broth. This will save you time and allow the cooking preparation process to go smoothly. Char, dice and set aside while you chop garlic onions and measure dry spices. Gather all items and prepare to cook. Yield: 15 easily.

CHARRED PORK POSOLE, ROASTED GREEN CHILI,

6

#

3

large

pork shoulder: deboned into “steaks; ” for marinating and gril white hominy (#10 can) onions three 4 oz. cans of medium green ch; ilies

2

cloves

garlic, 2 ea limes

1

bunch

cilantro tomato product: paste, chopped, and; sauce spices: paprika, cumin, chili powde; r (mexican oregano opt.) kosher salt and fresh cracked black; pepper two and a half gallon soup/stock po; t

Tomatoes and Spiced Tomato Broth There are steps to be taken for this seemingly simple pot of stew. It is CRUCIAL that you fabricate your pork shoulder and cut the meat off the bone producing 1/2 inch “steaks”. There is a bone deep inside the meat of the pork shoulder. This bone must be removed, reserved and put into a small pot with salt, ground pepper, and 1/4 cup diced onion. Allow this to come to a boil and then reduce to a slight rolling boil until ALL your prep is complete.

Page 62

CHARRO BEANS By: Goose Branch Farm Bed & Breakfast, Lynchburg, Tennessee 1

lb

uncooked, dried pinto beans

8

c

water

1/2

lb

bacon, diced

1

can (141/2oz)

tomatoes, undrained

2

medium

onions, choped

2

cloves

garlic, minced

1

can (4oz)

diced green chilies

1

tsp

chili powder

1/2

tsp

dried oregano, crushed

1/4

tsp

ground cinamonsalt

1

c

fresh oregano for garnish 2

beer limes

Sort beans. Place beans in bowl, cover with water and soak overnight. Discard water. Place beans in a large pot and add 8 C water. Simmer partially covered for 1 hour. Cook bacon until crisp. Add bacon and 2 T of the drippings to the beans. Chop tomatoes and add to the beans. Add onions, garlic, chilies, cili powder, oregano and cumin. Simmer partially covered for three hours, or until beans are tender. Turn off heat and add beer. Season with salt to taste. Garnish with oregano and lime wedges.

CHEAP AND EASY BEAN AND HOMINY STEW

1

cn

hominy, canned

1

cn

pinto beans

1

cn

garbanzo beans

1

cn

kidney beans

6

oz

tomato sauce

1

pk

chili/taco/mexican seasoning

Mix and heat.

Page 63

CHEESE AND GREEN CHILI SOUP

1

x

no ingredients

Recipe by Elaya K Tsosie Fresh Green Chilies in Olive Oil This is the method used to prepare chilies for the Cheese and Green Chili Soup recipe that follows. Dip each chili in olive oil and place on a cookie sheet. Place under broiler, about 3" from heat source. Broil until chilies are slightly scorched. Turn chilies and repeat process. It will take only 3 to 4 minutes on each side. Place chilies in freezer 3 hrs. Remove and pull skin from flesh of chilies. Remove seeds and membranes. Use with any recipe calling for green chilies. Cheese and Green Chili Soup o 2 tbs. butter o 2 onions, diced o 4 cloves fresh garlic, chopped o 15 freshly roasted green chilies (see previous instructions) You may use 1 large can (28 ounces) roasted diced green chilies if roasting your own is not an option o 5 ripe tomatoes, diced o 6 medium white potatoes, peeled and cut into 1" cubes o 16 cups water o 2 pounds Longhorn Colby or Cheddar cheese, shredded o Salt to taste In a large soup pot, melt butter and saut‚ onions and garlic over medium heat. When onions are soft, add green chilies and tomatoes. Simmer 10 minutes, stirring every minute or so. Add potatoes and water. Cook over medium heat until potatoes are done, 10 to 20 minutes. Add cheese. On very low heat, simmer about 30 minutes. Add salt to taste. For best results, allow to cool overnight and serve the next day. Makes 6 servings. Yield: 6 servings

Page 64

CHELLE'S 7 INGREDIENT BEANLESS GOAT CHILI

1

goat meat

Brown 1-2 lbs ground goat meat. Strain off the meat. In the reserved fat over medium heat, fry 1 coarsely chopped sweet onion (1/2 inch chunks) and 1 coarsely chopped green pepper until the onion starts getting crispy on the edges. Drain off fat, add the meat back in, add 5-6 quartered tomatoes, 1 Tbl ground cumin and 1/4 cup chili powder, and 12oz of your favorite beer. Let simmer for 30 min to meld flavors. Serve as is, over corn chips, over rice, or what have you. Tripled in a crockpot serves a hungry community dinner at potluck. From: [email protected] Est Yield: 4 servings

Date: Wed, 5 Mar 2003 05:43:52

Page 65

CHICKEN AND CORN STEW WITH CORN WAFERS

for the corn wafers 1/2

stick (1/4 cup)

unsalted butter, softened

2

teaspoons

sugar

1

large

egg white

1/2

teaspoon

salt

3

tablespoons

yellow cornmeal

1

tablespoon

all-purpose flour

2

tablespoons

freshly grated parmesan

1

tablespoon

vegetable oil

2

whole

boneless chicken breasts (about 2 p; ounds)

1

tablespoon

unsalted butter

3

tablespoons

all-purpose flour

1

small

onion, chopped fine

1

small

green bell pepper, chopped fine

1

rib

of celery, chopped fine

1 1/4

cups

chicken broth

4

fresh

or canned plum tomatoes, chopped

1

teaspoon

chili powder

1

cup

fresh corn kernels including the pu; lp scraped from the cobs

1/2

cup

thinly sliced scallion greens

1/4

cup

loosely packed fresh basil leaves,; chopped fine

about 2 ears of corn)

Make the corn wafers: In a bowl with an electric mixer cream the butter, add the sugar, and beat the mixture until it is light and fluffy. Add the egg white and the salt and beat the mixture at low speed for 5 seconds, or until it is just combined. (The mixture will be lumpy.) Add the cornmeal, the flour, and the Parmesan and stir the mixture until it is just combined. Transfer the mixture to a small bowl and chill it, covered, for at least 4 hours or overnight. Arrange rounded teaspoons of the mixture 3 inches apart on buttered baking sheets and with a fork dipped in cold water flatten them carefully to form 2-inch rounds. Bake the wafers in batches in the middle of a preheated 425°F. oven for 5 to 6 minutes, or until the edges are golden brown, with a spatula transfer the wafers immediately to racks, and let them cool. In a 9-inch cast-iron skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, in batches, transferring it as it is browned to a bowl. To the fat remaining in the skillet add butter and the flour and cook the roux over moderately low heat, stirring constantly, until it is the color of peanut butter. Stir in the onion, the bell pepper, and the celery and cook the mixture, stirring occasionally, until the vegetables are softened. Add the broth, the tomatoes, the chili powder, and the chicken with any juices that have accumulated in the bowl, simmer the stew, covered, for 15 to 20 minutes, or until the chicken is cooked through, and stir in the corn. Transfer the chicken to a work surface and let it cool until it can be handled. Cut the chicken into bite-size pieces and stir it into the

Page 66 stew. The stew may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallion greens and the basil, season the stew with salt and pepper, and serve it in bowls topped with the corn wafers. Yield: serves 4 to 6.

CHICKEN IN GREEN SAUCE (POLLO EN MOLE VERDE)

2

-

3 lbs. chicken pieces**

2

cups

chicken or vegetable stock

8

poblano

chilies

1

cup

pumpkin seeds* or pine nuts (pignol; i)

1/2

cup

walnuts

1/2

cup

almonds

1

large

onion, chopped

2-4

cloves

garlic, chopped

2

cups

coarsely chopped tomatillos

1

bunch

cilantro (coriander leaves)

2

T.

salt and freshly ground pepper to t; aste vegetable oil

This green version is just one example of the many 'moles' of Mexican cuisine. A mole (from the Nahuatl word 'molli' for sauce) doesn't necessarily include chocolate as some would have us believe, but some sort of chili pepper is always among the ingredients. * Also called 'pepitas,' pumpkin seeds are available in many supermarkets and Hispanic specialty shops. **Turkey, Quail, Pheasant, etc. could be used. Combine the chicken pieces and stock in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 45 minutes. Drain the chicken and keep it warm, reserving the stock. Using a fork, hold the poblano chiles over a gas flame or electric burner until the skin is blistered and blackened in places. Place in a paper bag and allow to rest for 20 minutes. Peel the peppers, slit them lengthwise, and remove the seeds and veins. Working in small batches, pulverize the pumpkin seeds in an electric blender or food processor. Combine the poblano chiles, ground pumpkin seeds, walnuts, almonds, onion, garlic, tomatillos, coriander, salt, and pepper in a bowl and mix to combine. Working in batches, puree the mixture in an electric blender or food processor, adding enough of the reserved chicken stock to make a thick paste. Heat the oil in a large skillet over high heat and add the sauce. Cook, stirring constantly, for 3 to 4 minutes. Thin to the consistency of heavy cream with the chicken stock if necessary. Reduce the heat to very low, transfer the chicken to the skillet, and simmer covered until the chicken is very tender, 15 to 20 minutes. Yield: serves 4 to 6.

Page 67

CHICKEN POZOLE CHILI

for the chile sauce -combine and sa; ute: 3

cups

tomatoes, chopped

2

cups

yellow onion, chopped

8

cascabel

chiles, crushed, stems and seeds re; moved

6

cloves

garlic,smashed

1/4

cup

olive oil

2

T.

chopped fresh oregano

1/2

t.

kosher salt

26

-inch

corn tortillas, chopped

2

cups

low-sodium chicken broth

add and simmer; puree:

for the chili saute in 2 t. olive oil: 2

cups

yellow onion, sliced

1

T.

garlic, minced

1

T.

chili powder

2

t.

ground cumin

1

t.

ground coriander

1

t.

kosher salt

1/4

t.

cayenne

stir in:

add and simmer: 3

cups

low-sodium chicken broth

2

cups

cooked chicken breast, shredded

2

cups

romaine lettuce, chiffonade

1

can (15.5 oz.)

yellow hominy, drained, rinsed chil; e sauce for the avocado salad combine:

1

ripe

avocado, peeled, pitted, diced

1/4

cup

scallions, minced

2

T.

chopped fresh cilantro

1/2

t.

kosher salt juice of 1/2 a lime

Chili refers to the stew while chile is a pepper. Most chilies have chiles as an ingredient. And here's another word to add to your vocabulary: pozole. Pozole [poh-SOH-leh] is a traditional Mexican stew (and also the Spanish word for hominy). Pozole includes hominy-dried corn that''s been soaked in slaked lime until its skin comes off, causing the kernels to swell. Hominy is excellent in stews, and is sold in cans at your grocer. Pozole is typically made with a flavorful chile sauce. Commercial brands tend to be full of preservatives and salt, so make your own using dried chiles. But don't get freaked out - the chiles are easy to find and the sauce is quick to prepare. Make it ahead and chill it until you're ready to make the pozole. It's also great on enchiladas. This chili, like most, is better the second day. If you're planning to make it ahead, put off adding the lettuce until right before serving. Garnish Chili with: Avocado Salad Crumbled feta cheese Combine tomatoes, onion, chiles, garlic, oil, and seasonings for the

Page 68 sauce. Saute over medium-high heat for 10 minutes. Add tortillas and broth; simmer 20 minutes. Puree in blender. Saute onion for the chili in olive oil in large pot over medium heat until softened, about 5 minutes. Stir in garlic and seasonings. Cook for 2 minutes. Add broth, shredded chicken, lettuce, hominy, and chile sauce. Simmer 10 minutes. Combine all of the ingredients for the salad. Garnish servings of chili with Avocado Salad and feta cheese. Yield: about 8 cups

Page 69

CHICKEN WITH PUMKIN SEED SAUCE

4

lb

4

cup

1 3/4

hot chicken stock, or more if needed

cup

8 1/8

roasting chicken

pumpkin seeds black peppercorns

teaspoon

3

cumin seeds tomatillos or green

1

tomatoes

4

hot green chilies (jalapeno

1

or serrano), roasted, peeled

1

seeded

4

green onions, with tops

2

cloves garlic, mashed

2

tablespoon

1

bunch

1 2

chicken fat or lard young radish leaves or mustard greens

large

romaine lettuce leaves

4

sprigs fresh coriander

1

(cilantro)

Put whole chicken in a casserole, cover with the stock, and bring to a simmer. Cover pot and poach chicken just below the simmering point over very low heat or in a very low oven (275 degrees) for 1 hour. Remove chicken from stock and let it cool enough to carve it. Toast the pumpkin seeds together with the peppercorns and cumin in a hot ungreased skillet about 5 minutes, stirring constantly to prevent scorching. Put into a blender and grind fine. Remove outer husks from the tomatillos, put them in a pan with cold water to cover, and bring to a simmer. Simmer 10 minutes, drain, then add them to the blender with 1/2 cup of their liquid and blend to a smooth thick puree. Chop all the remaining ingredients and add them to the blender. Add chicken stock, if needed, to thin the puree. Pour sauce into the skillet and simmer about 10 minutes to evaporate some of the liquid. Carve chicken in 4 or more pieces and add to the sauce, coating the pieces well. If possible,let chicken sit overnight in the sauce so that the seasoning permeates and the hotness of the chili diminishes. Reheat gently so that sauce does not boil. Serve hot or at room temperature. If the Indians of the Americas gave Spain its first turkey, Spain gave the Indians their first domesticated chicken. The results of such culinary crossing are birds of both kinds simmered in rich sauces called mole. The word means a mixture of any kind, and one of the best mixtures is made of Indian squash or pumpkin seeds to flavor Spanish chicken. The sauce below would be called a green mole, or mole verde, because it has everything green about it: green pumpkin seeds, green chilies, green Mexican tomatillos, and even radish and romaine greens. The flavor is as gentle and unusual as the color.

Page 70 From: "Kal" Yield: 4 servings

CHILI MOOSE

2

1-pound cans of mexican chili beans

2

1-pound cans of red kidney beans

2 3

1-pound cans of tomatoes (or use fr; esh, chopped coarse) medium

2

onions, coarsley chopped green peppers, coarsley chopped

2

cloves garlic, crushed

3

tablespoon

chili powder

1/2

teaspoon

cumin

1/4

teaspoon

cayenne pepper

The following recipe(s) come from 'The Complete Discordian Moosemas Celebration Handbook' by Amber K. (C) 1983 distributed by Nine Candles Publications ETC., a Branch of Our Lady of The Woods, PO Box 93, Mt. Horeb, WI 53572. I thought folks who haven't seen this fun booklet would find the recipes interesting (and maybe incentive to get the booklet). Place all ingredients in a slow cooker and cook on "low" for 10 hours ("High" for 5 hours). If using canned beans, drain the liquid before adding them. Can be served over slices of whole-wheat bread. From: KOUNTRY COOK #1 @1912232 From: Z Pegasus #2 @1219000 1 [asv/Cin] (37) Home Cooki Yield: 1 servings

Date: 08-12-94 The Gwe Bbs

Page 71

CHILI PHEASENT

8

pheasent breasts [boned]

1 1/2

can

1 8

(7 oz ea.) green chilies [chopped]

oz

1

monerey jack cheese [cut into 8 strips]

1/4

cup

bread crumbs

1/4

cup

parmesan cheese

1

tablespoon

chili powder

1/2

teaspoon

salt

1/4

teaspoon

cumin

10

tablespoon

butter [melted]

1

can

(15 oz) tomato sauce

1/2

teaspoon

cumin

1/3

cup

1 1)

onion [sliced] hot pepper sauce to taste

Flatten pheasent breasts with meat mallet to ¬" thickness,

then place 1 tb of green chilies and 1 strip of `jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick... 2) Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ¬ts of cumin, mixing well. Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more... 3) Drizzle the remaining butter on the breast rolls and bake at 400ø for 20 to 30 min. or `til brown... 4) Combine the tomato sauce and the remaining ingredients in a saucepan and cook `til heated through. Spoon over rolls and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs, Home of KookNet at (315) 786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Yield: 10 servings

Page 72

CHILI TURNOVERS

masa pastry: 3/4

c.

masa harina

1/2

c.

sifted all purpose flour

2

tsp.

baking powder

2

T.

melted shortening

1/2

c.

warm water

1 1/4

c.

filling: chili or (10 1/2 oz. can)

For pastry, sift together Masa Harina, flour and baking powder. Add shortening and stir just until blended. Knead dough by hand about 1/2 minute. Divide dough into 6 parts. Shape each to form a ball. Roll each ball between sheets of wax paper to form a circle about 7' in diameter. Carefully remove top piece of wax paper. Place about 3 T. chili on half of each circle; fold other half over top. Peel back bottom paper. Press edges together with fingers or you can use a fork to press gently together. Using the fork; prick the top of turnover in a couple of places. Invert turnover on hand, and peel of the rest of the wax paper. Place the turnovers on a lightly greased cookie sheet. Bake in a preheated hot oven (400 degrees F.) for about 20 minutes. Can serve plain or with salsa and sour cream or whatever strikes your fancy. source unknown Yield: 6 turnovers.

Page 73

CHILI TURNOVERS

masa pastry: 3/4

c.

masa harina

1/2

c.

sifted all-purpose flour

2

tsp.

baking powder

2

t.

melted shortening

1/2

c.

warm water

1 1/4

c.

filling: chili or one 10 1/2 oz. can of chil; i

For pastry, sift together Masa Harina, flour, and baking powder. Add shortening and water; stir until blended. Knead dough with hand about 1/2 minute. Divide dough into 6 equal pieces. Roll each piece into a ball, then place between sheets of wax paper (or whatever works best for you) and roll out to form a circle about 7' in diameter. Remove top paper. Place about 3 T. chili on half of the circle; fold other half over top. Peel back bottom paper. Press edges together and prick top with fork. Invert turnover on hand and peel off the rest of the paper. Place turnover on a lightly greased cookie sheet. (I use cooking spray). Bake in preheated hot oven (400 degrees) for about 20 minutes. Yield: 6 turnovers

Page 74

CHILI WITH CORN DUMPLINGS

1 1/2

pounds

lean ground beef

3/4

cup

chopped onion

1

can (15.25 ounces) whole kernel corn

1

can (16 ounces)

stewed tomatoes, undrained

1

can (8 ounces)

tomato sauce

2

tablespoons

chili powder

1

teaspoon

red pepper sauce

1 1/3

cups

original bisquick® mix

2/3

cup

cornmeal

2/3

cup

milk

2

to

4 tablespoons chopped fresh cilantr; o

Here's an easy winter warm-me-up meal. The flavorful corn dumplings cook right on top of the simmering chili. 1. Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes. 2. Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened. 3. Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry. High Altitude (3500-6500 ft) Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 15 minutes. Cover and cook 15 to 18 minutes. longer. Tips from the Kitchen Variation Vary the heat level in chili by adding more or less chili powder or red pepper sauce. Also, try different brands of red pepper sauce because each has its own unique flavor and 'kick.' from www.bettycrocker.com Julie Morales Life is a gift from God. What we do with it is our gift to Him.

Page 75

CHILI-MUSTARD QUAIL

8

quail

1

tablespoon

olive oil

1

tablespoon

butter

1/2

cup

hot jalapeno jelly

1/2

cup

dijon mustard

2

tablespoon

1

vinegar salt and pepper to taste

Quail run about $2.50 each. This recipe will serve 3 or 4 and takes about 40 to 45 minutes; 25 to 30 minutes of your attention; 15 to 20 minutes in a 450F oven. 1. Rinse quail and pat dry. 2. In a 10- to 12-inch ovenproof frying pan, combine oil and butter over medium-high heat. When fat is hot, add quail, without crowding, and turn as needed to brown the birds evenly, 6 to 7 minutes each. As each quail is browned, set aside to make room for more. 3. When all the quail are browned, discard fat, saving any browned drippings. To empty pan add the jelly, mustard, and vinegar and stir until jelly melts, then bring to a rolling boil over high heat. 4. Drain any accumulated juices from quail into pan and stir to max. Remove from heat, add birds, and coat each well with the jelly mixture. Arrange quail, breasts up, together in pan. 5. Bake in a 450F oven, basting several times with jelly mixture, until birds are browned a little more, about 15 minutes. Breasts may still be pink at breastbone. 6. Season with salt and pepper and serve with pan juices. Notes: A red or pale green jelly gives the sauce the most appealing color. To make ahead, complete through step 4, cover, and chill up to 1 day. Bake, uncovered, for about 20 minutes. (Listed by PatH in Riverside on 16 No 96; Sunset Magazine, December 1996, p. 114) Recipe by: Sunset Magazine, December 1996 Yield: 3 servings

Page 76

CHILI'S SOUTHWEST CHICKEN CHILI

1/4

cup

vegetable oil

1/2

cup

diced onions

1 1/3

cups

diced green bell pepper

2

tablespoons

diced seeded jalapeno pepper

3

tablespoons

fresh minced garlic

4 1/2

cups

water

8

teaspoons

chicken base

2

teaspoons

lime juice

2

tablespoons

granulated sugar

3

tablespoons

cornstarch

3

tablespoons

ground cumin

2 1/2

tablespoons

ground chili powder

4

teaspoons

ground paprika

4

teaspoons

dried basil

2

teaspoons

freshly minced cilantro

1 1/2

teaspoons

ground red pepper

1/2

teaspoon

ground oregano

1/2

cup

crushed canned tomatillos

1

(4

ounce) can diced green chiles, drai; ned

2

(15

ounce) cans navy beans or small whi; te beans, drained

1

(15

ounce) can dark red kidney beans, d; rained

3

pounds

diced cooked chicken breast shredded cheese and sour cream for; garnish (optional) tortilla chips

In 5-quart or larger pot, heat oil over medium heat. Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side. Yield: about 4 quarts.

Page 77

CHIPOTLE CHILI - HONEY GLAZED LAMB

2

chipotle

chilies, pureed

1

tablespoon

ancho chile pureed

1

tablespoon

shallot pureed

1

tablespoon

garlic pureed

1

tablespoon

chopped rosemary

1

tablespoon

butter

1

tablespoon

chili powder

1/4

cup

honey

1/4

cup

barbeque sauce

1

tablespoon

salt

1

tablespoon

white pepper

2

cups

water stuffing

1/2

cup

carmelized shallot

2

tablespoons

butter

1

cup

bourbon whiskey

1/2

cup

chopped roasted pecan

1/2

cup

chopped smoked figs

1/2

cup

prepared cactus (napolitas) strips,; drained

1

tablespoon

chopped garlic

1

cup

goat cheese

1

cup

japanese bread crumbs

1/4

cup

2 1

corn masa eggs, beaten

cup

water

60 minutes or more Cook Time: 45 minutes Recipe from Chef Joe Ciasullo, Eagle?s Nest and Blue Moon Restaurants (Vail, CO) In skillet melt butter over medium heat and saut? chilies, shallot, garlic and rosemary until lightly golden. In bowl, mix chili powder, honey, barbeque sauce, salt, pepper and water. Reduce heat to low and slowly add chili mixture. Stir and cook on low heat reducing to a glaze about 20 minutes. Stuffing Directions: In skillet melt butter over high heat and saut? shallots for 2 minutes. Add bourbon and reduce liquid by half. Mix in pecans, figs, cactus, garlic and continue to saut? for 4 to 5 minutes, stirring occasionally. Remove from heat and cool. Blend in cheese, bread crumbs, masa, eggs and water. Lamb Cut leg of lamb in half lengthwise. Using meat mallet, pound thickest parts of lamb to make meat thickness as even as possible. Divide stuffing and evenly spread on one half of each roast. Starting at longest side roll each lamb roast and tie with butcher?s twine. In skillet heat oil over medium-high heat, brown lamb on all sides. Remove lamb from pan, add glaze and stir to incorporate drippings. Place lamb roasts on roasting rack in pan. Brush roasts with glaze. Roast in 300 degrees F oven for 15 to 20 minutes per pound (about 45 minutes) or to 145 degrees F for medium-rare, 160 degrees F for medium 170 degrees F for well. Remove lamb from oven, cover and let stand for 5 to 10 minutes. Remove string. Slice

Yield: servings: 8 ser Preparation Time (hh:mm): 1 hou

Page 79

CHIPOTLE DIPPING SAUCE

1/2

tsp.

salt

1-1/2

cups

mayonnaise

1

clove

garlic , minced

1

or

2 chipotle chilies in adobo sauce

PLACE mayo, garlic and chilies in blender container; cover. Blend until smooth.

Page 80

CHIPOTLE YAK CHILI

1/4

cup

1

large

6 3

olive oil spanish onion, chopped cloves garlic, finely chopped

lb

1

yak meat, ground 28-ounce can peeled plum tomatoes

2

chipotle chilies in adobo sauce, c; hopped

1

tablespoon

kosher or coarse sea salt, or to t; aste

2

teaspoon

dried crumbled oregano

1

teaspoon

1

ground cumin bay leaf

1/2

teaspoon

3

tablespoon

1

freshly ground black pepper, or to; taste chopped fresh cilantro saltines or corn chips (optional)

Time: 2 hours 1. In a heavy 6-quart pot over high heat, warm olive oil and add onion. Cook over medium heat until onion is pale golden, about 10 minutes. Add garlic, and cook, stirring, 1 minute longer. Add meat, and sear it, stirring constantly, until it turns brown, 10 to 15 minutes. 2. Add tomatoes, chilies, salt, oregano, cumin, bay leaf and black pepper. Simmer, partly covered, until tomatoes break down and chili thickens slightly, about 45 minutes. Stir chili occasionally. 3. Stir in cilantro, and simmer, uncovered, 5 minutes. Taste, and season with more salt and pepper if necessary. Serve with crackers or corn chips, if desired. Yak is as lean as venison or bison (about 5 percent fat, compared to about 15 percent for beef), and, to some, tastes juicier, sweeter and more delicate. Certainly the people of Tibet and Nepal think so. There, yaks have been an integral part of the culture for 5,000 years, used not only as pack animals and for milk but also as a source of meat. "It's sweeter than even farmed venison and more tender than buffalo," said Joseph Wrede, the chef and owner of Joseph's Table, a restaurant in Taos, N.M., that is in the process of moving elsewhere in town. He serves cubed yak meat in a savory stew with aromatic vegetables, and "yakballs" in a heady red-wine sauce, atop pappardelle pasta or simmered in a chili. "We sell a lot of it," he said. "The people who are brave enough to try it really get into yak." About a dozen restaurants in the United States regularly offer yak. They include De la Tierra at the Sundy House in Delray Beach, Fla., where Johnny Vinczencz coats yak tenderloin in a mustard crust, and the Cosmopolitan in Telluride, Colo., where Chad Scothorn serves yak steaks as a special, using the same kinds of sauces he would with beef.

Page 81 YAK meat is sold by the following producers, who say they prefer to take orders by mail or on the Internet rather than by telephone. DESERT END LTD. YAKS, P.O. Box 3619, Montrose, Colo., 81402; www.yakmeat.us. Burger patties, $4 a pound; sausage, $6 a pound; roasts, $8 a pound; filet mignon, $26 a pound (all plus shipping). No minimum dollar amount is required for orders. McROBERTS GAME FARM, P.O. Box 55, Gurley, Neb. 69141; www .mcrobertsgourmetfoods.com. The Yak Sampler Pack, with six steaks, 12 ounces of kebabs, four 6-ounce medallions, 3 pounds of burger patties and a pound of cooked shredded meat, is $102.95. Sixteen steaks (four each of New York, rib-eye, club and filet mignon) are $139.95. Shipping charges are added, with a minimum of $100 required. MM format by Manny Rothstein, 5/29/03 "A Yak Attack on Beef and Bison" By MELISSA CLARK, NY Times, May 21, 2003 From: Manny Rothstein Yield: 6 servings

Date: 05-29-03

Page 82

CHUNKY VEGETARIAN CHILI (ONEIDA INDIAN)

1

teaspoon

olive oil

1

cup

chopped onions

1

cup

chopped green pepper

1/2

cup

chopped celery

2

cup

cubed potato (about 3

1

medium)

1

15-16 oz. can pinto beans

1

rinsed & drained

1

15-16 oz. can black beans,

1

rinsed & drained

1

cup

1

cup

1

sliced fresh mushrooms cubed zucchini squash 14.5 oz can no-added-salt

1

whole tomatoes, undrained

1

and

1

chopped

1

6-oz. can no-added-salt

1

tomato paste

1 1/2

cup

water1 tbsp. chili powder

1

teaspoon

ground cumin

1

teaspoon

dried oregano

1/2

teaspoon

black pepper

Coat a large Dutch oven with vegetable cooking spray, add oil and heat until hot. Add chopped onions, green pepper, celery; saute 4-5 minutes, or until vegetables are crisp-tender. Add beans, potatoes and next nine ingredients; stir well. Bring to a boil, cover, reduce heat and simmer 30 minutes or until potatoes are cooked through. Stir occasionally while cooking. Yield: 2 quarts (eight 1-cup servings) Nutrition per serving: Calories 170, percent fat calories 5%,sodium 386 mg., cholesterol 0 mg. Copyright Oneida Indian Natives From: Sam Lefkowitz Date: 15 Jan 97 Home Cooking Ä Yield: 1 servings

Page 83

COFFEE LIQUEUR MAYAN CHILI

1/4

cup

oil

2

clove

garlic, minced

3

tbsp

chili powder

1

tsp

cayenne pepper

2

tsp

salt

2

can

red kidney beans, drained

1

pc

green pepper, chopped

1/2

cup

coffee liqueur

2

med

onions, chopped

2

lbs

ground chuck

1

tbsp

cumin

1

tsp

marjoram, dried

3

can

tomatoes, (1 lb cans)

1/4

cup

parsley

Heat oil in a 4 quart pan. Add onions and garlic. Saute until transparent. Add meat, cook until browned. Drain well in a colander. Return meat to pan and add chili powder, cumin, cayenne, and marjoram. Stir over medium heat for 3 minutes. Add remaining ingredients. Bring to boil. Reduce heat and simmer covered for 45 minutes. To serve top with cheese, onion, sour cream Yield: 1€servings serv

Page 84

COMANCHE FIREWATER CHILI...

2

pounds

chuck steak, elk or buffalo meat, c; ut into small cubes

1

pound

ground chuck

1/4

cup

olive oil

2

(14

1/2 oz) cans of peeled whole tomato; es (hand crushed with jui added)

2

medium

chopped yellow onions

4

cloves

fresh minced garlic

2

ears

of corn - kernels scraped off or 1; box frozen white corn

2

cans

chopped green chiles-medium

1

can

of red kidney beans

2

tablespoons

molasses

2

tablespoons

garlic salt

2

tablespoons

chili powder

2

tablespoons

brown sugar

1

teaspoon

ground cumin

seasonings:

firewater: (can be purred in a blender or adde; d straight to the pot if the jalapeno and poblano chiles) 1 1/2

cups

water

1

cup

of whiskey

1

can

poblano chiles in adobo sauce

3

fresh

jalapenos

1

tablespoon

ground black pepper

Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of meat. Brown on all sides remove or push to side, then add remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes. Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally. I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened - a few minutes. Hey...let me know how you like it...chilis don't like me or my peptic ulcers from chemo...

Page 85

COMMON EVENING PRIMROSE ROOT CHILI

2

tablespoon

2 8 2

garlic cloves, minced teaspoon

1 2

cup

sliced evening primrose roots

cup

1

sliced wild or commercial carrots

3

italian frying peppers

1 1/2

cup

2

cup

1 2

vegetable broth powder (optional)

1 2

olive oil onions, diced

cooked chili beans crushed tomatoes, including their juice

cup

1

pureed tomatoes (2 large tomatoes in the blender will

1

do)

1/2

cup

red wine

2

tablespoon

whole-grain flour

1/4

cup

6

chili powder wild or commercial bay

1

leaves

1 1/2

tablespoon

1/2

tablespoon

1

paprika each marjoram, cayenne pepper, and black pepper

1

teaspoon

sea salt, or to taste

1/2

teaspoon

cumin

Common evening primrose's turnip-tasting roots tend to overpower other ingredients, but with this hot chili recipes, the herb has met its match. from Steve Brill's book IDENTIFYING AND HARVESTING EDIBLE AND MEDICINAL PLANTS IN WILD (AND NOT SO WILD) PLACES: Heat the oil in a large pot. Add the onions, garlic, and broth powder. Saut‚ for 3 minutes over medium heat, stirring often. Add the carrots, evening primrose, and frying peppers. Saut‚ for another 10 minutes, adding more oil if necessary. Add the remaining ingredients, and bring to a boil over medium heat, stirring often. Reduce the heat and simmer for 30 to 40 minutes. Cook covered for a thinner chili, or without a lid for a thicker chili. Serve immediately, or refrigerate overnight so the flavors can blend more, reheat, and serve. Serves 8 Jackie from NY [email protected] From: "Hill8628" Yield: 4 servings

Page 86

COOKING LITE- VENISON-VEGETABLE CHILI

1 2

cooking spray lb

1

lean boned venison loin cut into 1-inch cubes

2

tablespoon

sliced green onions

1

cup

diced red bell pepper

1

cup

diced carrot

2

tablespoon

3

minced jalapeno pepper garlic cloves; minced

1/4

cup

masa harina or cornmeal

1

teaspoon

ground cumin

1/2

cup

tequila

1

teaspoon

unsweetened cocoa

3/4

teaspoon

salt

1/4

teaspoon

pepper

1/8

teaspoon

1

barbecue smoked seasoning optional

1

such as hickory liquid

1

smoke

14 1/2

oz

1 1

undrained and chopped

14 1/4

oz

10

oz

1 1/2

no-salt-added whole tomatoes no-salt-added beef broth frozen whole kernel corn thawed

cup

chopped fresh cilantro

Place a large Dutch oven coated with cooking spray over medium high heat until hot. Add venison; saute 5 minutes, browning well on all sides. Remove meat from pan, and set aside. Wipe pan dry with a paper towel. Recoat pan with cooking spray; place over medium-high heat. Add onions and next 4 ingredients (onions through garlic); saute 5 minutes. Return venison to pan. Sprinkle with masa harina and cumin, and cook 1 minute, stirring constantly. Add tequila and WW- 5 points. Busted by Gail Shermeyer <[email protected]> Recipe by: Cooking Light Magazine, October 1997 Yield: 8 servings

Page 87

CORN AND BEAN QUESADILLAS

1/2

cup

drained canned corn

1/4

teaspoon

chili powder

1

cup

fat-free refried beans

4

7- to 8-inch fat-free flour

1

tortillas

1

cup

1 4

oz

1 3/4

chopped, peeled papaya, mango, or peaches can green chili peppers, drained and cut into strips

cup

1

shredded chihauhua or monterey jack cheese

1

nonstick cooking spray

1

fat-free dairy sour cream

1

guacamole

1

fresh cilantro leaves

Combine corn and chili powder; set aside. Spread about 1/4 cup refried beans over half of each tortilla. Top with papaya, mango, or peach, the corn mixture, and chili pepper strips. Sprinkle with cheese. Fold tortillas in half, pressing gently. Lightly coat a 10-inch nonstick skillet with cooking spray. Cook quesadillas for 2 to 3 minutes over medium heat or until lightly browned, turning once. Cut each quesadilla into wedges. Garnish with dairy sour cream, guacamole, and/or cilantro leaves, if desired. Makes 3 to 4 servings. Menu Suggestion: Make it a meal with assorted relishes, Mexican-style rice, and iced tea. Nutritional facts per serving calories: 382 , total fat: 10g , saturated fat: 6g , cholesterol: 34mg , sodium: 1260mg , carbohydrate: 58g , fiber: 6g , protein: 18g , calcium: 20% :Source: Better Homes and Gardens From: "Mignonne"
Page 88

CORN BREAD PIZZA

1-1/2

to

2 lbs. ground beef

1/2

cup

finely chopped onion

1/4

to

1/2 cup chopped green pepper

2

cloves

garlic, minced (or glaric powder or; garlic salt)

2

tsp.

chili powder

15

oz.

can tomato sauce

1/2

tsp.

oregano salt and pepper to taste small box (jiffy) corn bread mix

1

cup

finely grated mozzarella cheese

Brown meat, onions, green peppers. Pour off fat, add garlic, tomato sauce, chili powder, oregano and salt and pepper. Cook for 15 minutes. Mix cornbread as it says on the box, pour into a greased 9X13 pan. Spread burger mixture over cornbread. Bake at 400 for 15 minutes. Remove from oven, sprinkle with cheese and bake 10 minutes more.

CORN PUDDING WITH CHILI HOLLANDAISE

8

dozen

ears sweet corn, husk and silk remo; ved

16

each

eggs

1

tbsp.

salt

1/2

lb.

butter, melted

2

qt.

milk

1/2

cup

chili seasoning mix

2

qt.

hollandaise sauce base**

2

cups

cilantro leaves, fresh

** prepared according to package directions 1. Preheat oven to 350°F. 2. With a dull butter knife, press and rub* corn kernels to extract pulp. Reserve pulp. This should yield 24 cups of corn pulp. * Do not scrape kernels from the cob. 3. In a mixing bowl, blend eggs, salt and butter. Add corn pulp. Stir in milk. 4. Divide mix into 48 buttered custard cups. Bake 20-25 minutes. 5. Mix CHILI SEASONING into prepared HOLLANDAISE SAUCE. 6. Top each custard cup with sauce and sprinkle with cilantro leaves. Times Assembling Time: 10 minutes Baking Time: 20 minutes Total Time: 1 hour 30 minutes Yield: serves: 48

Page 89

CORN PUDDING WITH CHILI HOLLANDAISE

8

dozen

ears sweet corn, husk and silk remo; ved

16

each

eggs

1

tbsp.

salt

1/2

lb.

butter, melted

2

qt.

milk

1/2

cup

chili seasoning mix

2

qt.

hollandaise sauce

2

cups

cilantro leaves, fresh

1. Preheat oven to 350°F. 2. With a dull butter knife, press and rub* corn kernels to extract pulp. Reserve pulp. This should yield 24 cups of corn pulp. * Do not scrape kernels from the cob. 3. In a mixing bowl, blend eggs, salt and butter. Add corn pulp. Stir in milk. 4. Divide mix into 48 buttered custard cups. Bake 20-25 minutes. 5. Mix CUSTOM CULINARY™ CHILI SEASONING into prepared CUSTOM CULINARY™ MASTER'S TOUCH® HOLLANDAISE SAUCE. 6. Top each custard cup with sauce and sprinkle with cilantro leaves. Times Assembling Time: 10 minutes Baking Time: 20 minutes Total Time: 1 hour 30 minutes Yield: serves: 48

Page 90

CORN SOUP 2

1

lg

onion

3/4

cup

celery sliced

3/4

cup

carrots sliced

1

lg

can green chilis

2

red

bell peppers

2

cans

dark red kidney beans

3

cups

frozen corn

4-6

cups

vegetable or chicken broth

3-4

tsp

each cumin & coriander white or black pepper to taste

You saute the onions (I often throw in an extra half or small onion or a bunch of green onions sliced, all the way up to and including the tops) until softened with the carrots & celery. You can use more of those, too, if you like. Add the green chilis and kidney beans until a gentle simmer & they are warmed, then add your broth. Once the broth (you can even use water & a bullion cube) is simmering hot, add the frozen corn. Depending on your taste, you can simmer until the vegetables are softened enough for your taste, or leave it on the stove for hours. Serve with tortilla chips crumbled on the top. The original recipe was vegan but it works fine with chicken broth...I used to have a hard time finding the vegetable broth in the stores when I lived in Italy, so I just used chicken broth or bullion. It is a very pretty dish & heats over well for the next day(s). Also very forgiving if you don't measure right. And also you can alter proportions for your own taste.

Page 91

COUNT GREGOR'S CELTIC CHILI

3

lb

1

lb

60

ground chuck venison tomato sauce; (plain)

4

garlic minced

8

oz

worchestershire sauce

8

oz

mild green chiles; chopped

20

medium

fresh jalapenos; * see note

8

oz

datil hellish relish

8

oz

hot relish; (old elpaso)

5

large

vidallia onions; minced

2

teaspoon

garlic salt

1

teaspoon

seasoned salt

1/2

teaspoon

oregano

4

can

kidney beans; (15 oz. each)

15

oz

pinto beans

* chopped in rings then quartered. Brown meat in skillit with worchestershire sauce, the oregano, garlic salt and seasoned salt. Put tomato sauce, minced garlic green shilies, jalapenos, hellish relish, kidney beans, pinto beans, onions, and old elpaso hot relish and heat on medium high til near boiling. When meat is browned add juice and all to the rest and cook for 1 and 1/2 hours over low heat. This is pleasently warm but not mouth burning hot! enjoy!!! Yield: 1 servings

CRAZYCHEF'S CHILLI ICE-CREAM

4

egg

yolks

3

oz

caster sugar

3

teaspoons

vanilla essence or 1 oz vanilla pod

7

fluid

ounces full cream milk

5

oz

whipping cream

3

oz

dried chopped jalapeno (medium) or; habanero (hot)

1

oz

chile pepper chocolate flakes

Method Put the egg yolks, sugar and vanilla into a bowl. Beat with a whisk until mixture is light and frothy. Add the milk slowly, stirring constantly. Whip the cream until it is almost stiff. Combine egg mixture with cream and remaining ingredients, making sure that they are thoroughly mixed together. Place mixture into any ice-cream maker and you will be enjoying it about 30 minutes later!!!

Page 92

CROCKPOT NORTH OF THE BORDER POZOLE

2

boneless

skinless chicken breast halves -- c; ut into strips

4

pork

steaks -- cut into strips

1 15

oz.

can hominy -- drained

1

small

onion -- chopped

14

oz.

can diced green chiles -- drained

1/2

teaspoon

salt

1/4

teaspoon

pepper

1

teaspoon

chili powder sliced radishes chopped cilantro

Combine chicken, pork, hominy, onions, chiles, salt, pepper, and chili powder in crockpot. Cover and cook on Low about 4 hours. Spoon into a serving bowl; sprinkle with sliced radishes and chopped cilantro.

Page 93

CRUSTED TENDERLOIN WITH CHIPOTLE ONIONS

1

tablespoon

juniper berries

1

tablespoon

coriander seed

1

tablespoon

dried oregano

1 1/2

teaspoons

black peppercorns

1/2

teaspoon

kosher salt

5

whole

allspice

2

whole

cloves

1 1/2

tablespoons

chopped pecans

4

cloves

garlic, chopped

1

beef

or buffalo tenderloin (4 to 5 lb.),; fat trimmed, rolled, and

1

canned

chipotle chili

1

onion (1/2 lb.)

, thinly sliced

1

tablespoon

salad oil

2

cups

beef broth salt and pepper

Notes: Oden uses buffalo tenderloin, but it's costly (see box, page 91). Beef tenderloin is a good option. Both roasts take about the same time to cook. However, if buffalo is cooked beyond rare, the meat becomes dry 1. In a blender, finely grind juniper berries, coriander, oregano, peppercorns, kosher salt, allspice, cloves, and pecans. Add the garlic and whirl to form a paste. 2. Rub seasoning paste all over tenderloin. Set meat on a rack in a 12- by 17-inch roasting pan. Roast in a 425 [degrees] oven for 20 minutes. 3. Meanwhile, rinse canned chipotle chili, discard the seeds and veins, and mince the chili. 4. Mix onion slices with oil and put in roasting pan around meat (not on rack). Continue to cook until a thermometer inserted in center of the thickest part of meat registers 130 [degrees] for rare, 30 to 40 minutes longer. 5. Transfer roast to a platter and let rest in a warm place 10 to 15 minutes (to allow juices to settle and meat to firm slightly for neater slicing). 6. Skim and discard any fat from drippings in roasting pan. Add minced chipotle and broth to onions in pan. Set pan over high heat and scrape browned bits free, stirring until mixture boils vigorously. Pour into a bowl. 7. Slice meat and offer chipotle-onion sauce to spoon over portions. Add salt and pepper to taste. Yield: 10 to 12 servin

Page 94

DEER JERKY #1

10

lb

non-fat; top round cull deer meat

6

oz

wine vinegar

1

teaspoon

garlic powder

6

tablespoon

chili powder

1/2

cup

salt

2

quart

very hot water

Slice meat into 2x4x1/4-inch pieces. Mix all other ingredients. Pour spice mixture over meat and soak for 3 to 4 days; drain. Place on a screen or hang by a string to dry for 3 to 4 days. Meat may also be smoked dry. Pepper to taste while still wet. CPT C.L. 'DUTCH' PULLMAN From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 1 servings

DEER MARINADE

1

lemon, juice of

1/2

cup

1/4

teaspoon

2

vinegar, wine tarragon onions, sliced

1

teaspoon

chili powder

1/2

cup

water

2

teaspoon

2

salt bay leaves

1/4

teaspoon

1/2

cup

1

pepper, black tomato catsup garlic clove, crushed

Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. Hugg's Note: The use of chili powder is questionable (unless you are a Texan, when it becomes basic. Recipe date: 01/15/63 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Yield: 1 servings

Page 95

DEER MARINADE #3

1

lemon, juice of

1/2

cup

1/4

teaspoon

2

vinegar, wine tarragon onions, sliced

1

teaspoon

chili powder

1/2

cup

water

2

teaspoon

2

salt bay leaves

1/4

teaspoon

1/2

cup

1

pepper, black tomato catsup garlic clove, crushed

Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. Hugg's Note: The use of chili powder is questionable (unless you are a Texan, when it becomes basic. Recipe date: 01/15/63 Yield: 1 servings

DEER MARINADE III

1

lemon, juice of

1/2

cup

1/4

teaspoon

2

vinegar, wine tarragon onions, sliced

1

teaspoon

chili powder

1/2

cup

water

2

teaspoon

2

salt bay leaves

1/4

teaspoon

pepper, black

1/2

cup

tomato catsup

1

garlic clove, crushed

Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. Hugg's Note: The use of chili powder is questionable (unless you are a Texan, when it becomes basic. Recipe date: 01/15/63 Yield: 1 servings

Page 96

DEER MARINADE IV

1

lemon, juice of

1/2

cup

1/4

teaspoon

2

vinegar, wine tarragon onions, sliced

1

teaspoon

chili powder

1/2

cup

water

2

teaspoon

2

salt bay leaves

1/4

teaspoon

1/2

cup

1

pepper, black tomato catsup garlic clove, crushed

Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. From: [email protected] (Owl) Yield: 1 servings

DEER MEAT CHILI

4

lb

1/2

teaspoon

2

chili cut deer meat oil mdm chopped onions

1

3-4 stalks celery, chopped fine (op; tional)

1

chili powder to taste

1

cumin to taste

1

salt and pepper to taste

1

large

1

can tomato paste cooked rice

Brown meat in a well seasoned black cast iron Dutch oven. Remove all of the water in the meat. Add oil to meat and brown onions and celery. Season to taste with chili powder, cumin, salt, and pepper. Add tomato paste and cook until tender. Serve over rice. Spirit of '76 Recipes Collected by the Allen Parish Bicentennial Committee Shared by Ellen Cleary Courtesy of Shareware RECIPE CLIPPER 1.1 Yield: 1 servings

Page 97

DEERBURGER CHILI

2

lbs

deerburger

2

tablespns

garlic powder

1

green

pepper, diced

1

teaspn

cumin powder

2-16 0

z.

cans red kidney beans with liquid

2-12 0

z.

cans whole tomatoes with liquid

1

tablesp

red cayenne pepper

4

tablespn

chili powder

2

bay

leaves, crushed

Brown the deerburger in a skillet. When meat is cooked, add burger and remaining ingredients to a deep pot along with 2 quarts of cold water. Slowly simmer on low heat for 2 hours. Yield: serves 8.

DELUXE CAMP CHILI WITH JERKY

6

oz

jerky

3

tablespoon

oil

1

teaspoon

whole cumin seed

4

tablespoon

chili powder

1

teaspoon

onion flakes

1

teaspoon

oregano

1/2

teaspoon

cumin (powdered)

1/4

teaspoon

garlic powder

1

water as needed

1

flour for thickening

Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy pot, simmer jerky and cumin seeds gently in moderately hot fat/oil for one to two minutes, stirring steadily to prevent burning. Add chili powder and continue to stir until well mixed. (Amount of chili powder will depend on the hotness of the jerky and your taste.) Add onion flakes, oregano, powdered cumin, garlic powder, and enough water to cover generously. Stir. Simmer one to two hours, adding water as the jerky takes it up. Allow chili to cool, and reheat before serving. If a thicker chili is prefered, add a little flour mixed to a paste with hot liquid from the pot and cook to desired consistency, stirring frequently. Recipe by: Yield: 1 servings

Page 98

DESCRIPTION OF COOKING TERMS 10

1

remoulade a mayonnaise-based

1

sauce with added mustard,

1

gherkins, capers and

1

herbs, to accompany cold

1

meats, fish and shellfish

1

dishes, and traditionally

1

celeriac

1

render to melt solid meat

1

fats slowly in the oven.

1

rest (pastry) set aside to

1

allow the gluten to contract

1

and lessen the

1

chance of shrinkage during

1

the baking process.

1

rillettes meats, such as

1

pork, rabbit and goose,

1

cooked gently in lard until

1

the meat falls apart. the

1

meat is then shredded, mixed

1

with the rendered fat

1

and put into small stones

1

jars or pots. rilletes are

1

served at room

1

temperature

1

rissoto a classic italian

1

dish of rice tossed in olive

1

oil or butter with

1

added for the flavour-base.

1

it is cooked slowly, stirred

1

constantly until all

1

the stock is absorbed.

1

robust a gutsy, mouth

1

filling wine.

1

rouille 'rust, a thick sauce

1

from the south of france.

1

red chillies are

1

pounded with garlic and

1

bread then blended with

1

olive oil and stock.

1

served with fish soups.

1

rouget red mullet, also

1

known as barbounia.

1

roulade a preparation which

1

is spread or stuffed with

1

another element,

1

then rolled. it can be

1

savoury, such as meat and

1

fish, or sweet like a

1

swiss roll filled with cream

1

roux a cooked mixture of

1

equal parts butter and flour

1

used as a base to

Page 99 1

thicken sauces.

1

sambal the collective name

1

for the side dishes and

1

condiments accompanying

1

south-east asian meals.

1

bon appetit - exec.chef

1

magnus johansson

Source: Australian Vogue Wine and Food Cookbook 1993\1994 onion, then stock and seafood, vegetables, meat, cheese or other ingredients Yield: 4 servings

DON'S VENISON CHILI*

4

lb

boneless, cubed venison

3

tablespoon

bacon grease

5

tablespoon

5 1 1/2 1/2

cans of beer [*not lite] teaspoon

6 1/2

ground cumin garlic cloves minced cayenne pepper japenos fresh & whole

teaspoon

2

sa jalapenos seeded & chopped

3

tablespoon

1/2

cup

2

soy sauce chopped green bell pepper onions chopped

8

oz

can tomato sauce

2

cup

stewed tomatos

2

tablespoon

masa harina

1

oz

jack daniels whiskey

Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell peppers in the bacon grease until the onions start to become transparent. Meanwhile bring the beer & whiskey to a boil and add the meat, seasonings, except for 1 Tblpsn of cumin, & the onions/peppers to the pot. Allow to boil for 5-7 minutes. Reduce the ehat to medium then add the tomatos & tomato sauce. Stir occassionally while continuing to cook for 30 minutes. reduce heat to simmer and cook for 1 hour. This is an original venison chili recipe that I had sworn never to reveal ever to anyone. My daughter has asked that I give it to you so I will do so...with many 2nd. thoughts. Enjoy! Yield: 6 servings

Page 100

DUCK WITH PECANS

4

tablespoon

1/2

cup

4

halved medium

3 1

pecan halves duck breasts, skinned, boned

1 1

vegetable oil

onion -- coarsely chopped cloves garlic -- minced

cup

1

sliced mushrooms green bell pepper -- seeded

1

and chopped

2

teaspoon

crushed dried red chilies

1/2

teaspoon

salt -- or to taste

2

tablespoon

brown sugar

1

cup

chicken broth

1

tablespoon

cornstarch

Heat the oil in a deep, heavy skillet. Brown the pecans very briefly. Remove and drain the pecans. Add the duck breast halves to the pan and cook for about 3 minutes, or just until the meat is barely cooked. Add the onion, garlic, mushrooms, green pepper, and crushed chilies and stir with the duck. Cook 3 to 5 minutes, stirring frequently. Mix the salt and brown sugar into the chicken broth and add to the pan. Bring to a boil slowly. Dissolve the cornstarch in 1 tbsp of cold water. Add to the pan and stir until the liquid is thickened and clear. Return the pecans to the pan. Toss well. Serve immediately. Makes 4 servings. Recipe By: Cynthia Wine's Hot and Spicy Cooking, 1984 Formatted for MasterCook by Mardi Desjardins [email protected] Yield: 4 servings

Page 101

ED'S BUFFALO SNORT RED CHILI WITH ARMADILLO MEAT

1/2

lb

bacon, with fat

2

lb

spanish onions; chopped fine

5

tablespoon

new mexican red chile powder

2

tablespoon

4 1/2

cayenne powder jalapenos; stems and seeds

cup

1

new mexican green chiles red new mexican chile pod

1

lb

italian hot sausage

1

dash

tabasco sauce

1

teaspoon

hungarian hot paprika

3

lb

plum tomatoes; crushed

1

tablespoon

mexican oregano

10

oz

t-bone steak; chopped fine

5

lb

ground chuck

1 1/2

cup

water

12

oz

lone star beer

2

teaspoon

salt

1 1/2

cup

bell pepper; chopped

1

tablespoon

garlic, in oil; chopped

2

tablespoon

worcestershire sauce

1

tablespoon

sugar, raw

5

tablespoon

cumin, ground

1

lb

armadillo meat, fresh

Fry the bacon in a large soup pot, add the onions, sauteing until soft. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 2 hours. Yield: 20 servings

ELK SAUSAGE CHILE CHILI PT 2

1

see part 1

Total Caories... I have no idea. Total Salt...... Don't ask. Total Fat....... Not much if you skim the grease, and even less if you use low fat cheese. Posted to CHILE-HEADS DIGEST by Calvin Donaghey on Mar 08, 1998 Yield: 1 servings

Page 102

ELK SAUSAGE CHILLI

1 1/2

lb

1 1/2

lb

1 1

smoked elk sausage ground beef produce:

large

4

yellow onion rib celery, with some dark

1

leaves if possible

1

chopped

1

tps (level) minced garlic

6

large

6

large

1

fresh tomatoes, chopped red jalapeno pods, seeds cut out and veined

1

chopped (green works too)

6

ripe hot cherry pods, seeds

1

cut out & veined, chopped

3

ripe aji amarillo pods

1

seeds cut out & veined

1

chopped

4

chipotle pods, chopped or

1

ground

6

tepins crushed or ground

1

seeds & all

1

cans, bottles & spices:

1

small

1 3

can chopped or sliced black olives (2 hands full)

can

1

(10.75 oz.) low-salt cream tomato soup

1

teaspoon

1

can

(heaping) spicy mustard dark red kidney beans (if

1

you like chilli with

1

beans)

1

btl colgin's smoke sauce (4

1

oz,

1

don't substitute if you

1

can

4

tablespoon

1 2

find it) lowrey's season salt or similar type rub

teaspoon

1

old hickory smoke salt (spice islands)

1

tablespoon

a-1

1/2

teaspoon

lemon pepper

1

teaspoon

1

dried parsley garlic powder added to

1

garlic already in mix

2

tablespoon

1/2

teaspoon

soy sauce dried dill

1

chile powder to desired

1

heat

1

or paprika if you want the

1

typical red-brown color

1

but have enough heat.

(When cutting fresh peppers, save veins for additional heat if needed)

Page 103 Substitute any ripe, red chiles available as needed for the above. Variety is essential. Start in a pot with at least 1.5 gallon capacity. I generally cook the meat completely, add some extra water to cover meat and bring to a good boil. Set in a cold place to let the grease congeal at the top. (I use this time to get all the veggies ready, get out the spices, etc.) When the grease is thickened, scrape it off the top. Pre-heat oven and cookie sheet to 300 degrees. Spread the garlic, onions, and raw peppers out on a lightly buttered sheet. Leave in oven 10 minutes, then broil until the thinnest edges of veggies just start to turn brown. Stir and broil as long as you can without much more browning. Dump veggies into the pot with the meat, start cooking and add tomatoes, dried chiles and celery. As veggies and meat are cooking with a slow boil, begin adding non-salted spices. Stir occasionally. Add water as needed to maintain a stew consistency. Gradually add all ingredients except soup and beans, adding salted items a little at a time to keep the mix from getting too much salt for your taste. Add pepper powder or veins to increase heat as desired. (However the heat seems when you are finished, it will be slightly hotter the next day. I have to consider this when cooking, as my wife and kids are not CHs.) When the raw tomatoes are nearly cooked, add the soup, and bring back to a boil, stirring often. Add the beans, juice and all. Simmer 20 minutes, stirring regularly. If possible, let cool overnight and re-heat before serving. Re-skim grease if necessary before heating. Serve with grated cheddar cheese added to serving. Makes about 1.2 gallons (if beans are added). Total Calories.. I have no idea. Total Salt...... Don't ask. Total Fat....... Not much if you skim the grease, and even less if you use low fat cheese. From: Calvin Donaghey FROM: Chile-Heads Digest & Mailing List Meat: From: Dave Drum Yield: 4 servings

Date: 14 May 98

Page 104

EMU CHILI

1

lb

1

medium

2

ground emu onion, chopped cloves garlic, minced

2

jalapenos, chopped

12

oz

beer (not light beer)

1

can

tomato sauce (16 oz.)

1

cup

water

1

tablespoon

paprika

1

teaspoon

salt

2 1/2

tablespoon

chili powder

1

tablespoon

cumin

1/2

teaspoon

oregano

Brown emu in peanut or canola oil. Add along with remaining ingredients in a large kettle and simmer on low heat for several hours, stirring often. This heart-healthy and flavorful chili can be served immediately, but is best if cooled and reheated to allow the flavors to blend. Adapted from a recipe by Octagon Farms, Inc. From: Scott Jones Date: 07 Sep 99 Yield: 1 servings

FAST DUMP CHILI

1

lb

ground meat; (you choose beef, elk, ve

2

can

(14 1/2 oz) red kidney beans

2

can

(8 oz) tomato sauce

1

can

(14 1/2 oz) mexican style stewed to; matoes

1/4

cup

chili powder

1

teaspoon

salt

Brown and drain meat, add other ingredients and simmer 20 minutes or more. Serve with cheese and crackers. This is a fast mild chili that the children love. My husband and I add hot sauce to ours. Of course, it is not as good as the chili you make with dried beans and simmer all day, but it works for a quick, inexpensive dinner. Posted to TNT Recipes Digest, Vol 01, Nr 918 by Karin on Jan 06, 1998 Yield: 1 servings

Page 105

FAVORITE HOMINY RECIPE

2

cups

cooked hominy (red/white/blue mixed; is fun for this one)

3

ripe

avocados, peeled, pitted and diced; large

1

red

onion, diced small

1

red

bell pepper, diced small

1/3

cup

virgin olive oil

1/4

cup

red wine vingar

1

tablespoon

mince garlic

3

serrano

peppers, minced

1

tablespoon

ground cumin

1

teaspoon

chili powder

1/4

cup

finely chopped cilantro

1/2

cup

fresh lime juice (2-4 limes, depend; ing on juiciness) salt and fresh-ground pepper to tas; te

One wonderful idea we’ve been exploring in our kitchen is cooking hominy up plain and using it in more complicated salsa and chutney recipes that call for corn. The results have been VERY popular with friends and family. Mix it all together. Will keep refrigerated for 2-3 days.

FEAST DAY BREAD PUFFS

2

cup

flour; all-purpose **

2

tablespoon

baking powder

1/2

teaspoon

salt

1

green onion; finely diced

1/2

cup

cilantro; finely diced

1/4

teaspoon

ground pepper

1/4

teaspoon

chili powder

1/4

teaspoon

dried thyme

1/4

teaspoon

dried cumin

1

cup

cold water or milk

2

teaspoon

1

honey oil for frying

** You may substitute 1/2 cup of tepary bean flour for 1/2 cup of the all-purpose flour for a slight different taste. Yield: 20 puffs

Page 106

FOZ'S FABULOUS CHILI

1 1/2

deer heart lb

5

ground beef bacon strips

1

diced onion

1

diced green pepper

1

can

kidney beans

2

can

tomato sauce

1

can

stewed tomatoes ----SPICES----

1

chili powder

1

garlic powder

1

onion powder

1

cayenne pepper

1

salt

1

black pepper

1

cumin

Cut deer heart into small pieces. Be sure and remove all blood vessels. Brown in a skillet with oil and worcestershire sauce. Brown ground beef, and lightly cook bacon (should still be about half raw). Sautee onions and green peppers in bacon grease. Add all ingredients in crock pot, spice to taste and simmer overnight. Top with grated cheddar cheese and serve with sourdough bread. From: Dale Shipp Yield: 10 servings

Date: 11 Apr 98

Page 107

FRANK SARGEANT'S CHILI

4

lb

1

rough-ground venison or elk 2 can whole, peeled tomatoes

1

2 large cans of tomato paste

1

6 plum tomatoes; diced

1

2 large onions; diced fine

1

lb

1/2

lb

1

mozzarella cheese fresh mushrooms; sliced thin 4 clove garlic; minced

1

5 tbsp cumin

1

2 tbsp oregano

1 Tbsp Or 2 tablespoons of chili -powder (3 or 4 if the temp -is below freezing or it's raining) 3 Tbsp Vegetable oil Salt and pepper; to taste You can leave out some of this, or add other things; some say chili isn't chili unless it has a handful of jalapenos swimming around in there, and it's not uncommon to tip a bottle of Jack Daniels over the pot on occasion at camp, either. I like to brown the meat, onions and garlic in the vegetable oil first, then add the dry spices and stir into the meat; that way, the flavor isn't lost in the liquids you add later. Cumin is one of my favorite spices. You can't add too much for me, but some people might prefer less. Next, you add everything else except the cheese, put the heat on low and simmer for at least three hours, stirring occasionally. Just before serving, add the cheese and stir steadily until it's melted. You might want to add some fresh diced onions to the top of the bowl and serve it up with fresh-baked cornbread. Man, home-cooking never was like this. Source: Frank Sergeant of the Tampa Tribune (Tampa Bay Online, ) MM: A. J. Chili From: [email protected] Yield: 1 batch

Date: 09-04-02

Page 108

FRANK'S SURE-KILL VENISON CHILI

3

lb

venison cubed/course ground

3

can

kidney beans as extender

3

can

tomato sauce

2

can

tomato paste

1

large

onion

1/4

lb

butter

1

lb

6

fresh mushrooms garlic wedges

1

can

stewed tomatoes (optional)

1

cup

barbeque sauce

1/2

cup

sugar-more or less to taste

1/2

cup

water

3

tablespoon

red pepper

6

jalapeno peppers - diced

3

tablespoon

louisiana hot sauce

4

tablespoon

worcestershire sauce

2

tablespoon

1/2

oregeno bell pepper-finely chopped

1

other spices that look good

1

that you have a mind to use

Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to ~200 degrees and cook until you can't keep everyone away. Consistancy should be fairly thick. Cook uncovered if too thin. Top with shredded cheese of choice and serve with fresh cornbread. Freezes well if any left over. Yield: 1 servings

Page 109

FRIED HALIBUT WITH SOUR CREAM AND POBLANO SAUCE

1

pound

halibut steaks (or other white fish; )

3

tablespoons

lime juice

1

clove

garlic, minced

1-2

tablespoons

flour vegetable cooking spray salt and pepper, to taste finely chopped cilantro, as garnish

4

lime

wedges sauce vegetable cooking spray

1

large

poblano chili, veins and seeds disc; arded, thinly sliced

1

small

onion, finely chopped

2

cloves

garlic, minced

1

cup

fat-free sour cream

1/4

teaspoon

ground cumin salt and pepper, to taste

Place fish in glass baking dish. Combine lime juice and garlic; brush over fish. Refrigerate, covered, 1 hour. Pat fish dry; coat lightly with flour. Generously spray large skillet with cooking spray; heat over medium heat until hot. Cook over medium heat until fish is lightly browned and flakes with a fork, 4 to 5 minutes on each side. Season lightly with salt and pepper. Arrange fish on serving platter, spoon Sour Cream and Poblano Sauce over. Sprinkle with cilantro; serve with lime wedges. Sour Cream and Poblano Sauce Makes about 1 cup Spray small saucepan with cooking spray; heat over medium heat until hot. Saute poblano chili, onion, and garlic until very tender, about 5 minutes. Stir in sour cream and cumin; cook over low heat until hot through, 2 to 3 minutes. Season to taste with salt and pepper. Yield: 4 servings

Page 110

FRYPAN CORN/BEAN FORK BREAD

1/2

cup

dry beans (kidney or black)

3/4

cup

bean stock

1

large

onion chopped

2-6

cloves

garlic, minced

1

egg

beaten

2

tbs

corn oil

1

cup

cornmeal

2

tsp

baking powder

1 4

tbsp

chili powder

3/4

cup

grated cheese

1

tomato

cut up very fine

1/4

cup

a few green onions cut up black olives sliced

Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup liquid will remain when they are very tender. If you bring them to a boil, then turn off the heat and let them cool off an hour, you can then boil them without soaking all night previousy. Add salt the last 15 minutes only. Fry onion and garlic in a little corn oil, in a big skillet that can go in the oven. Leave half of it in the bottom of the skillet. Mix the cornmeal, other dry ingredients, egg, beans and bean stock with the other half of fried onions/garlic. Mix thoroughly and pour into the skillet on top of the fried onion/garlic left in it. Bake at 3500 for about 12 minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutes longer. This is a fork-eating, not a pick-up corn bread. The corn and beans combine protein complementarity to make one serving about 20% of a day's protein requirement. However, you better make 2 skillets of this for your family if this is the main dish. Yield: serves 4-6

Page 111

FUZZY'S FANTASTIC SOUTH TEXAS ROAD MEAT CHILI

3

medium

3

medium

2

bell peppers; chopped onions; chopped fresh jalapenos; deveined &

1

seeded

4

garlic cloves

4

lb

5

lb

6

chuck; coarsely ground venison; coarsely ground drops tabasco

7

oz

28

oz

green chiles; diced stewed tomatoes

1

water

1

salt and pepper to taste

Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables in the oil a little, then add meat and brown. Stir in the remaining ingredients, and cover with about one inch of water. Season to taste with salt and pepper. Let it bubble slowly three to four hours. Skim the grease after it's cooked two hours and taste again to adjust the seasoning. Forrest (Fuzzy) Goodhue Yield: 12 servings

GAILMARYJO'S VENISON JERKY (FROM A MEIER'S BOOK)

5

lb

1

venison; sliced 1/4-1/2 thick strips

1/2

cup

soy sauce

1/2

cup

worcestershire sauce

2

teaspoon

liquid smoke

2

teaspoon

chili powder

2

teaspoon

lemon pepper

Marinate 24-48 hours. I put in a zip lock baggy, and mix off and on during the marinating time - Refrigerate during this process. Hang by toothpicks from oven racks, with a liner on the bottom of the oven. Bake 4-10 hours at 150-175 deg., or until desired dryness. I use my water-smoker and do the same as above, except it only takes about 3 hours, and the jerky is moist, yet dry, and more flavorful. From: [email protected] Yield: 4 servings

Page 112

GARY'S BARBECUED VENISON RIBS

2 1/2

cup

water

3

cup

ketchup

1

tablespoon

white vinegar

1/4

cup

lemon juice

1/2

cup

worcestershire sauce

1/2

cup

maple syrup

1/2

cup

2

brown sugar onions,diced

2

tablespoon

chili powder

2

tablespoon

cayenne pepper

1/2

teaspoon

salt

6

lb

venison ribs with some loin

1

meat attached

1

freshly ground black pepper

Preheat oven to 325 degrees. In large bowl, combine all ingredients except ribs and pepper. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top,about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter.Pour sauce over ribs. Makes about 6 servings. Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup. From: "Stewburner" <stewburner@sailorradate: Tue, 5 Nov 2002 02:42:37 ~0500 Yield: 4 servings

Page 113

GLEN'S CHILI A LA BAMBI

1 1/2

lb

venison burger; made with 80% venison, 20

3

lb

venison sirloin; cut in large chunks about

2

tablespoon

oil; up to 4

2

centiliter

garlic; minced fine

1

large

onion; chopped

2

can

(29-oz) chopped tomatoes

6

tablespoon

chili powder

1

tablespoon

cumin

1

tablespoon

kosher salt

1/2

tablespoon

black pepper

1

teaspoon

smoked habanero powder ----SMOKED HABANERO POWDER----

1

chipotles (smoked jalapenos)

1

smoked habanero chiles

To make smoked habanero powder: Smoke ripe red jalapenos and ripe habaneros for up to 24 hours until they are all shriveled and fairly dry. Completely dry in a dehydrator. Grind to a fine powder in a coffee grinder. BEWARE of the fumes while grinding! In a large pot, saute venison in oil until no pink remains. Add onion and garlic and sauce until onion is wilted. Add tomatoes, undrained. Add remaining spices except habanero powder. Simmer on low for about 3 hours, stirring occasionally. Just prior to serving, sprinkle habanero powder over chili and stir until mixed. This is the 1998 First Place winner in the annual Chili Cook-Off. Yield: 12 servings

Page 114

GRANDMA JENNIE'S GREEN CHILI

take equal parts ( usually 1 lb. of; each, but use whatever m you like) of chopped or diced pork (raw or cooke; d- i have even used a mild country sausage on occasion) diced raw onion chopped green chili--i use a mixtur; e of about 90% anaheim and 10% jalapeno; chilies roasted and skinn as good as fresh)--we like it hot e; nough to be noticeably warm, but not hot enough; to blister your mouth when you take a bite. The secret here: Lots and LOTS of garlic. If the pork is raw, brown in a Dutch oven. Add the onions, and saute' until tender. Add the green chili, and LOTS of minced garlic. For the one pound recipe, I'd use 5-7 cloves to begin with, and add more if I didn't get a really rich garlic aroma and taste. Water or chicken broth to cover--the amount of liquid you add depends on what you intend to use the green chili for. If you want soup, add enough to cover, plus about 2 inches more. If you want sauce, for enchiladas, or tostadas, or burritos, or huevos rancheros, just barely cover the meat mixture. Salt to taste. Simmer, covered, on low heat until the pork is tender and the flavors are blended. Stir occasionally. This is a wonderful meal served over steamed rice, with a little cheese on top, or just as a soup, with warmed, buttered, flour tortillas as bread. It's also a great sauce for smothered burritos, enchiladas, tostadas, etc.

GRANDPA GARY'S VENISON CHILI

2

lb

1

large

2

venison, ground onion, diced 16oz cans kidney beans

1

single

1

cup

3

dash of tabasco sauce celery, diced 16oz cans stewed tomatoes

1

single

dash of sugar

2

oz

chili powder

Combine the onion, 16 ounce kidney beans, Tabasco sauce, celery, stewed tomatoes and sugar in a large kettle; stir. Simmer for 1 hour. Brown venison and drain. Add the sauce and cook at a low heat for 1 hour. Add the remaining kidney beans and chili powder and cook at low heat for 1 hour. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Wed, 25 Dec 2002 13:43:21 ~0500 Yield: 6 servings

Page 115

GREEN CHILI CRAB AND HOMINY CAKES WITH SALSA FRESCA By: Mary Putman, executive chef and general manager, Pearlz for the crab cakes: 1

pound

jumbo lump crabmeat

1

cup

hominy, prefer yellow, rinsed well

1/2

cup

mild green chilies, diced

1/2

cup

sweet onion, finely diced

1/2

cup

celery, finely diced

3/4

cup

mayonnaise

3

tablespoons

1

sour cream egg

1

tablespoon

lime zest

1

teaspoon

fresh lime juice

1/2

teaspoon

old bay seasoning

1/2

teaspoon

dijon mustard

1/4

to

1/2 cup panko breading salt and pepper to taste additional panko for breading olive oil for sautéing for the salsa fresca:

4

ripe

1

tomatoes, peeled and seeded avocado, diced

1

fresh

jalapeno, minced

1/4

cup

fresh lime juice

1

tablespoon

extra virgin olive oil

1

tablespoon

fresh cilantro, chopped

1

tablespoon

fresh mint, chopped

1

teaspoon

fresh basil, chopped

1/4

teaspoon

ground cumin salt and pepper to taste

In a heavy sauté pan, cook the hominy, green chilies, onion and celery over medium heat until slightly browned. Place the cooked vegetables in a mixing bowl. Add the remaining ingredients to the vegetables and combine gently so as not to break up the lumps of crabmeat. Form the mixture into cakes and coat with the Panko. Allow the mixture to set for half an hour before cooking. Put approximately a tablespoon of olive oil into a heavy bottomed sauté pan and heat over medium heat until the pan and oil are hot. Brown the cakes and place on a baking sheet, only cooking halfway or so. Reheat in oven at 400 degrees for 12-15 minutes before serving. Salsa combine all of the ingredients in a bowl. Allow to marinate for about an hour. Serve at room temperature over the warmed crab cakes.

Yield: 6 to 8 cakes.

Page 117

GREEN CHILI SLEW

2

lb..

meat, cut into small pieces

2

ears

corn (scrap kernels from cob) or

3

cups

frozen or canned corn

3

stalks

diced celery

3

med.

peeled and diced potatoes

2

med.

diced tomatoes

5

roasted

diced green chili

Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency, cover and simmer approximately 1 hour.

GREEN CHILI STEW

1

ingredients:

3 lb Boneless pork, cubed 1/2" 3 tbs Peanut oil 3 Stalks celery, chopped 2 Medium tomatoes, diced 7 Green chiles, roasted, peeled, seeded, chopped 4 Cloves garlic, peeled and crushed Chicken stock or water to cover Salt to taste jalapeno salsa (optional) Instructions: Brown the pork in oil in batches in a heavy iron skillet. Place the meat in a 3-4 quart covered casserole and add the remaining ingredients. Deglaze the skillet with the chicken broth (water) and add to the casserole. Barely cover the ingredients with water or broth. Cover and simmer until the stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. Yield: 1 recipe

Page 118

GREEN CHILI STEW (CONTEMPORARY)

1 1/2

lb.

lean meat, cut in cubes

2

t.

vegetable oil

1

lg.

red onion, chopped

4

c.

4

water potatoes, quartered

1/2

to

1 c. green chilies, seeded, cut up

1

c.

cilantro

1/2

c.

4

water zucchini, cut in chunks

1

tsp.

oregano

2

cloves

garlic, minced

1

sm.

potato, greated salt and pepper sour cream (optional)

Green chili Stew is an old New Mexican staple which can be prepared with lamb, beef, or pork. The Navajo Indians use lamb, but a combination of beef and pork is good too. It's a fine dish to prepare a day in advance because it tastes even better the second day. In a large saucepan brown the meat in oil. Add onion and continue cooking until onion is soft. Deglaze pan with 2 cups water. Add remaining water and simmer covered for 30 minutes. Add the quartered potatoes and continue cooking until the meat and potatoes are tender. In a blender or food porcessor puree the chilies, cilantro and 1/2 cup water. Add to the meat along with zucchini, oregano, garlic, grated potato, salt and pepper. Cook 15 minutes. Serve in large bowls. If desired, top with sour cream.

Page 119

GRILLED CORN

corn fresh in husks chili garlic butter 4

tablespoons

butter, melted

3

garlic

cloves, minced

1

tsp.

chili powder

Grilling corn for company is not only fun, but the kids have a blast shucking and eating it! Soak the corn in cold water in the morning so it has at least a few hours. It can even soak all day long. Some people like to add sugar to the water and others add salt. You want your coals to be burnt down and glowing, but not flaming. Cook in the husks for about 15 minutes, turning with tongs. Spray with a spray bottle of water during the cooking to help the steaming process. The husks will blacken, but that's fine as long as your turning the corn as it cooks. Let them cool enough to handle and have each person shuck their own then butter. I know a lot of people give instruction for cooking in foil, but it just isn't the same. I think the husk adds flavor as it steams and it cooks so much better. I have never had a guest mind shucking their own corn--it's worth the extra flavor of grilling it this way! Here is a great butter recipe that can be brushed on the corn Combine in a bowl and serve with corn.

Page 120

GRILLED CORN IN THE STYLE OF OAXACA By: Southern Living, JUNE 2004 6

ears

fresh corn with husks

2

tablespoons

reduced-fat mayonnaise

2

tablespoons

fat-free sour cream

3

tablespoons

finely grated parmesan cheese

1

to

2

2 tablespoons chili powder limes, cut into wedges vegetable cooking spray

1 1/2

teaspoons

salt

1

teaspoon

pepper

It may seem unusual to spread sour cream and mayonnaise over corn, but trust us - it's really good. Sweet corn combined with the creamy mixture, salty cheese, and spicy chili powder is an irresistible union of flavors. Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side of grill.) Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Tie inner husks together with string. Stir together mayonnaise and sour cream in a small bowl, and set aside. Place Parmesan cheese, chili powder, and lime wedges in small serving bowls, and set aside. Coat each corn cob lightly with cooking spray. Sprinkle corn evenly with salt and pepper. Position corn on food grate of grill so that tied husks lie on unlit side to prevent burning husks. Grill corn, covered with grill lid, over medium-high heat (350°to 300°) 10 minutes or until golden brown, turning occasionally. Place grilled corn cobs on a platter. Spread corn evenly with mayonnaise mixture, and sprinkle evenly with cheese and chili powder. Squeeze lime wedges over corn. Yield: makes 6 serving

Page 121

HATTIE''S VENISON CHILI CON CARNE

2

lb

venison

2

tablespoon

olive oil

2

large

10

onions cloves garlic

1

quart

nonfat beef broth

4

tablespoon

chili powder

1

tablespoon

ground cumin

2

tablespoon

paprika

1

teaspoon

cayenne pepper

2

tablespoon

oregano

3/4

teaspoon

salt

Take 2 lbs. of venison, either meat or venison burger. If using meat, cube it, and brown in batches in olive oil (about 2 Tbsp) in a large skillet ( I prefer a ten-inch cast iron skillet - not Caphalon!!). If using venison burger, just brown it. Drain the meat. In a three to four quart heavy pot (mine is a Le Creuset that I bought at the Salvation Army in Santa Cruz, CA), heat one Tbsp of olive oil and saut, two large onions which have been sliced. When the onions are limp, but not yellow (don't overcook them, maybe 7 minutes tops) add about 10 cloves of garlic which have been mashed and minced. When the garlic scents up, add the meat. Add one quart of homemade chicken or beef stock. If you don''t have your own stock, try Campbell's low-sodium chicken stock. Add the spices. Crush the oregano in your hand before adding. Bring to a boil, reduce to a simmer, cover, and simmer for at least three hours or until the meat is fork-tender. Even though venison is very lean, the chili should be defatted. I do this by letting it cool and then refrigerating the chili overnight. The next day, I remove the fat. Notes The amount of seasoning will make a sprightly but not incendiary chili. If you're going for the burn, use beef (why waste venison?) and add three to four fresh chili peppers. Chili powder can be purchased in bulk at most alternative grocers. The chili powder is made from only ground up chilies. Don't use commercial mixes, which include spices and salt which take all the fun out of it. To serve, reheat. Some like to thicken the chili with masa or fine corn meal. To do this, mix some about 1/4 cup fine corn meal with enough water to make a thin paste (no more than one cup of water). Add this quickly to the chili as it simmers, stir like crazy, or you may get lumps. If you use the masa, be sure to cook the chili for at least another 20 minutes or so, or it may taste pasty.

Page 122 Serve it up in bowls with rice, beans, bread or whatever on the side. Coleslaw would be the only salad I'd serve with this. It freezes beautifully. Recipe by: Susan Hattie Steinsapir http://www.andreas.com/susan/ From: [email protected] Yield: 6 servings

HICKORY BARBECUED RABBIT

1 1/2

cup

catsup

12

oz

can beer

8

oz

jar salsa jalapeno

1

cup

tomatoes and chiles (ro-tel)

1

cup

red wine

1/2

cup

butter or margarine

1/2

cup

vinegar

1/4

cup

plus 3 tbsp worcestershire sauce

1

medium

1

onion; chopped lemon; thinly sliced

1/3

cup

prepared mustard

1/4

cup

pepper

3

tablespoon

chili powder

2

tablespoon

garlic salt

1

tablespoon

celery salt

1

tablespoon

hot sauce

1/2

teaspoon

salt

1

canned jalapeno pepper; seeded, rinsed, and chopp

2

rabbits; skinned and quartered

: Combine all ingredients except rabbit in a large Dutch oven; stir well. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Set aside to cool. : Place rabbit in a large shallow container; pour sauce over top. Let stand 3 to 4 hours. : Place 5 or 6 soaked hickory chips on slow coals. Remove rabbit from sauce, and place cavity side down on grill. Grill about 30 minutes, brushing occasionally with sauce; turn. Cook an additional 30 minutes or until done, brushing occasionally with the sauce. Yield: 8 servings From Claude Steele of Texas in October, 1982 "Southern Living" Typos by Jeff Pruett Yield: 8 servings

Page 123

HOLYOAK'S VENISON SWISS STEAKS

1

cup

water

1

cup

vinegar

3

tablespoon

salt

1/2

onion or apple

1

steaks or patties in small

1

portions

1

flour

1

salt & pepper

1

onion powder

1

garlic powder

1/2

pint

homemade chili sauce

1

can

tomatoes

I have been cooking with venison since I was a little little girl. The venison we kill here every year is very mild and not gamey at all so I don't have to worry about the taste too much, I can use it as if it were ground beef. But I have found that when we do get gamey tasting venison, I marinate the meat overnight in a solution of 1 c. water, 1 c. vinegar, 3 T. salt, 1/2 onion or apple cut in chunks. It seems to take away that nasty taste and you can use it in almost any recipe. Here is a good recipe that I like. It works with burger or steaks. Combine flour and seasonings. Dredge steaks in flour mixture. Place in hot skillet and brown on both sides. Turn heat down and cover. Turn every 10 min till cooked through. Pour chili sauce and tomatoes over top and simmer 15 min or till tomatoes are tender and break easily. Marinade: From: [email protected] (Chiao-Hui Liu) Yield: 4 servings

Page 124

HOMINY - OSAGE

2

cups

cooked hominy (red/white/blue mixed; is fun for this one)

3

ripe

avocados, peeled, pitted and diced; large

1

red

onion, diced small

1

red

bell pepper, diced small

1/3

cup

virgin olive oil

1/4

cup

red wine vinegar

1

tablespoon

mince garlic

3

serrano

peppers, minced

1

tablespoon

ground cumin

1

teaspoon

chili powder

1/4

cup

finely chopped cilantro

1/2

cup

fresh lime juice (2-4 limes, depend; ing on juiciness) salt and fresh-ground pepper to tas; te

Cooking hominy is simple, requiring only water (a medium pot about _ full), 2 cups of dried hominy (about _ lb.) and a pound or so of pork, beef, elk or buffalo. Pork is probably the most-used meat in Osage cooking. Inexpensive cuts are fine, as almost all meat will tenderize after being cooked for 2-3 hours. Remember to ‘look’ the hominy before washing, removing foreign matter (just like you would dry beans). You can salt and pepper to taste. You may notice that the Osage Red Corn takes a bit longer to cook than its white and blue cousins, and will have a little more ‘body’ to it. Lots of folks jazz things up with hominy, adding cilantro, garlic, onions and other spices. I don’t think you’d see that on an Osage feast table, but hey, it’s your kitchen. One wonderful idea we’ve been exploring in our kitchen is cooking hominy up plain and using it in more complicated salsa and chutney recipes that call for corn. The results have been VERY popular with friends and family. Mix it all together. Will keep refrigerated for 2-3 days.

Page 125

HOMINY SALSA - OSAGE By: Redcorn 2

cups

cooked hominy (red/white/blue mixed; is fun for this one)

3

ripe

avocados, peeled, pitted and diced; large

1

red

onion, diced small

1

red

bell pepper, diced small

1/3

cup

virgin olive oil

1/4

cup

red wine vingar

1

tablespoon

mince garlic

3

serrano

peppers, minced

1

tablespoon

ground cumin

1

teaspoon

chili powder

1/4

cup

finely chopped cilantro

1/2

cup

fresh lime juice (2-4 limes, depend; ing on juiciness) salt and fresh-ground pepper to tas; te

Mix it all together. Will keep refrigerated for 2-3 days

INCA POTATO SALAD

1

pound

1

purple potatoes* onion, finely chopped

1

clove

garlic, minced

1/2

to

1 teaspoons chili powder

1

tbl

vegetable oil

1 1/2

cups

vegetable broth

3/4

cup

quinoa, rinsed and drained

1/4

teaspoon

salt

3/4

cup

dash ground pepper frozen corn, thawed

* Native Peruvian purple potatoes can be found in many specialtyt and health food markets, if you can not find use russet potato. Wash potatoes; do not pare. Dice into 1/2-inch pieces. Sauté potatoes, onions, garlic and chili powder in oil until onions are tender. Add broth and mix well, bring to a boil. Stir in quinoa, salt and pepper; return to boil. Stir, cover and reduce heat, simmer 15 minutes. Turn off heat, add corn and let stand covered, 5 minutes. Mix gently to fluff. Serve warm or refrigerate and serve cold. Variation: Add 1/2 cup dried chopped pineapple with corn Yield: 6 servings

Page 126

INDIAN CORN CASSEROLE

1

can

yellow homony

1

can

creamed corn

1

can

diced ortega green chilies

4

green

onions, chopped

1/2

tsp.

ground cumin

1/2

tsp.

dried basil

1/4

tsp.

2

black pepper eggs

1/4

cup

bisquick

1

cup

grated cheddar cheese

Mix all ingredients together. Spread into a greased casserole dish. Top with additional grated cheese. Bake in a 375° oven until top is browned ? approximately 40 minutes.

Page 127

INDIAN CORN STEW

1

tablespoon

vegetable oil,

1 1/2

pounds

lean ground beef,

1 1/2

cups

sweet green peppers (cored, seeded,; and chopped),

1

large

1-1/2

yellow onion (chopped, cups), 2 cloves garlic (minced),

8

large

ears of corn (kernels cut off) or 4; cups frozen corn,

1

can (14 ounces)

crushed tomatoes,

4

teaspoons

worcestershire sauce,

1/2

teaspoon

each black pepper and chili powder,

1/4

teaspoon

salt,

1/8

teaspoon

ground red pepper (cayenne) or to t; aste,

1

medium-size

zucchini or yellow summer squash, t; hinly sliced crosswise (2 cups)

Pueblo Indians often simmered large pots of meat over an open fire and added fresh vegetables, like corn and squash, to the pot Step 1: In a 6-quart Dutch oven, heat the oil over moderately high heat. Add the beef and cook, stirring frequently, for 8 minutes or until browned. Lower the heat, stir in the green peppers, onion, and garlic, and simmer, uncovered, for 5 minutes or until tender, stirring occasionally. Step 2: Stir in the corn, tomatoes, Worcestershire, black pepper, chili powder, salt, and red pepper and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Add the squash, then simmer for 5 minutes longer or until the vegetables are tender. Before Indian Corn can be used for Corn Soup it must be thoroughly dried. The corn is picked in the late fall, the husk pulled back, then braided into three foot long bunches and hung up in the barn so the crows can't get at it. Before Indian Corn (which is white :-) can be cooked into corn soup, it must first be put through a process called 'lying:. Lye is an extremely strong acid found in hardwood ashes. This is what the traditional Indians used as it was abundant from their campfires. This lying process softens the outer shell somewhat and allows the two black eyes found on each kernel of corn to be washed off after cooking. There are very few Indians adept at preparing the dried white corn in this manner. The amount of wood ashes to be boiled with the corn is a very tricky task to accomplish properly. Too much lye will destroy the corn and too little will not do the job. Therefore we leave this to the 'lyers' of the tribe. The corn is boiled with the hardwood ashes and water for about two hours. Then it is washed to remove the eyes or hulls and to rinse the corn free of lye. The Tuscarora reservation has three or four 'lyers' who perform the difficult and messy task of 'lying'. A 'lyer' will do a large amount of corn in a day depending on how many orders she has to do for the tribal members. I get my 'lyed' corn from Mrs. Norton Rickard of Blacknose Spring Road. Usually I order five quarts at $3.00 per quart. I then divide it into three parts. I will freeze

Page 128 two of them and cook one part...about a quart and one half.

INDIAN RELISH By: Sunset, MAY 1998 2

red

bell peppers (1 lb. total)

1

onion (1/2 lb.)

, finely chopped

1

cup

white wine vinegar

1

cup

sugar

1

to

2 tablespoons hot chili flakes (opt; ional) salt

Notes: Recipes for pickling and canning peppered our early pages. In a modern menu, this colorful relish works perfectly spooned over a mound of cream cheese or a wedge of ripe brie. Scoop onto crackers to eat. Store the relish, covered, in the refrigerator up to 1 month; serve at room temperature. 1. Discard bell pepper stems and seeds; finely chop bell peppers. 2. In a 2- to 2 1/2-quart pan, combine bell peppers, onion, vinegar, sugar, and chili to taste. Bring to boiling over high heat. 3. Stir often over medium-high heat until liquid looks syrupy and is reduced to about 3 tablespoons, about 25 minutes. Add salt to taste. 4. Cool and serve. Yield: about 1 1/2 cup

INDIAN STYLE FRENCH TOAST

1/3

cup

besan (chick pea) flour

1/4

cup

mashed tofu

3/4

cup

water

3-4

tbsp

margarine

2-4

hot

green chilies

1/4

cup

cilantro

1/2

'

slice fresh ginger

2

tbsp

chopped onion

1/2

tsp

salt/or to taste

4

slices

bread.

Put everything but the bread and margarine into the blender/food processor and blend until the herbs are medium chooped. Pour the resulting batter into a wide shallow dish. Melt the margarine in a big skillet or frying pan. Soak one slice of bread at a time in the batter until pretty gloppy, then toss into the skillet and fry until the bottom is medium brown, then flip and cook about another minute. Serve right off the stove.

Page 129

JANE HIBLER'S VENISON CHILI

1

lb

1

dried pinto beans, soaked overnight

2

lb

venison

3

centiliter

garlic

1

large

onion, chopped

6

oz

tomato sauce

1 1/2

teaspoon

salt

1

tablespoon

chili powder

Cook beans until tender. Grind venison with garlic. Combine beans, onion, tomato sauce, salt, and chili powder and cook over moderate heat, stirring occasionally, 2-3 hr. Recipe doesn't say what to do with the meat, but you can figure it out. I would substitute the meat for the beans in the third paragraph and then toss the beans (or fix them separately). I would also increase the chili powder by a factor of about 10. Jane Hibler, Fair Game: A Hunter's Cookbook From: Michael Loo Date: 02 Aug 99 Yield: 4 servings

JAVELINA AND MULE DEER CHILI

1

javelina

1

mule deer

When I got to Texas, I set out looking for the best bowl of red. I thought the Texas Chili Parlor in Austin was OK but lacked something. One weekend spent quail hunting on a ranch led me to the holy grail. One of the Tejano hands prepared chili with javelina and mule deer. So pork makes sense. He added coffee and Gephardt's chile powder. The chocolate replaces the coffee and Gephardt's is made from red NM chiles. Beer (Lone Star) was added for moisture. So, bigwheel, the recipe is not so strange as you might think. The major players are meat and chiles and the other ingredients are meant to boost their flavors. In my mind's eye, this is what chili is supposed to be. Kit From: [email protected] Yield: 4 servings

Page 130

KANGAROO FILLET SAUCE THE ADVERTISER 26DEC

1/4

cup

plum sauce

3/4

cup

water

1

teaspoon

chilli sauce

2

teaspoon

tomato sauce

2

teaspoon

soy sauce

2

teaspoon

cornflour

Place all ingredients in a small saucepan, heat and stir until sauce boils. by Margaret Kirkwood 'What's Your Problem' THE ADVERTISER, December 26th 1997 From: Kevin Jcjd Symons

Date: 05 Jan 98

Yield: 1 servings

KANGAROO FILLET WITH QUANDONG CHILLI SAUCE

200

gm

1

kangaroo- fillet subs. aged beef fi; llet? oil- macadamia nut

1

pepper

1

salt

1

quandong chilli sauce see separate; recipe

Brush the kangaroo meat with oil, season and char-grill or pan fry to rare or medium rare. Rest the meat in a warm place for 10 to 15 minutes before carving. from THE ADVERTISER / MAY 1st, 1999 by UNSTATED AUTHOR typed by KEVIN JCJD SYMONS : Posted In: National Cooking Echo by Kevin Jcjd Symons on 01 May 99 Yield: 1 serving se

Page 131

KANGAROO FILLETS W' SNAP PEAS, ILLAWARRA PLUM/CHILLI

250

gm

4

peas, snap kangaroo fillet steaks

1

oil, olive, virgin

1

peppercorns, ground.

1 1/2

tablespoon

1 1/2

tablespoon

1 1

oil butter salt

tablespoon

water

1

illawarra plum/chilli sauce [#]

1

capsicum, red, strips of..., for ga; rnish.

String the snap peas and place them in icy water. Simply oil and pepper the fillets and, if you have the time, leave to marinate until ready to cook. Experts have two schools of thought on the final cooking of kangaroo fillet, but both initially sear the fillets in oil and butter on each side in a very hot pan. You can either turn to a medium heat and cook for about 3 minutes or place your pan in a very hot oven for 4 to 5 minutes. Both methods result in a delicious, medium-rare fillet. Once cooked, rest the fillets and prepare the snap peas. Drain peas. Heat oil in a non-stick pan. Add snap peas, salt and a tablespoon od water and stir fry for a couple of minutes until peas are bright green. Serve immediately with fillets and Illawarra Plum and Chilli Sauce. Garnish with red pepper strips if desired. [#] See separate recipe, also available from ROBINS FOOD P/L from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 4 servings

Date: 19 Mar 98

Page 132

KATHY'S VENISON CHILI

1

chili seasoning mix

1/2

cup

chili powder

4

teaspoon

dried onions; minced

1/8

teaspoon

dried onions; minced

1

tablespoon

ground cumin

1/2

teaspoon

ground cumin

1

teaspoon

red pepper

2

teaspoon

1

garlic salt other ingredients

2

lb

venison; ground

8

oz

tomato sauce

28

oz

1 30

oz

2

kidney beans; drained jalapeno; optional,

1 2

italian tomatoes; canned, cut-up

minced tablespoon

masa corn flour

1. In dutch oven, brown venison (if using ground beef, drain fat afterwards). 2. Add tomato sauce, cut-up tomatoes and juice, drained kidney beans, and jalapenos, if desired. 3. Add seasonings, and stir well. Bring to boil, then simmer for 40 minutes. 4. (Measure seasoning for next batch and store.) 5. Mix masa flour with 1/4 cup water. Stir into chili. 6. Simmer additional 15-20 minutes. This is milder than Two-Alarm Chili, but still spicy for tame tongues. Recipe by: Kathy Hudson, adapted from Two-Alarm Chili From: [email protected] Yield: 8 servings

Page 133

KEN'S SPICEY TEXAS BRISKET RUB

1

tablespoon

new mexico chili powder

1

tablespoon

garlic powder

1

tablespoon

oregano; dried

1

tablespoon

rosemary; chopped

1

teaspoon

cumin

1

teaspoon

paprika

1

teaspoon

sage; ground

1

teaspoon

cayenne pepper

1

teaspoon

mustard; powdered

1

teaspoon

black peppercorns; ground

I know it says brisket and that is what I made this one up for, but I have used it on brisket, port, venison, elk, buffalo, chicken, turkey etc. I then smoke normally for bout 30-45 minutes per lb. Posted to bbq-digest by kshort on Oct 17, 1998, converted by MM_Buster v2.0l. Yield: 1 servings

LAGUNA CHILI STEW (IROQUOIS STYLE) By: Gerry Goyette - Mohawk 3

lbs.

diced chuck beef

1

tsp.

cumin

3

diced

medium potatoes

1

tsp.

salt

3

diced

med. yellow onions

1

tsp.

black pepper

1

can

mild jalapeno peppers,

3

tsp.

lahuna chili sliced

Sear beef cubes in t 2bs corn oil in skillet and then add with the green pepper to a quart of boiling water in a 4 quart pot. Simmer for one hour. Add diced potatoes, onions, cumin, salt, pepper and chili. Simmer 30-40 minutes more or until potatoes are tender.

Page 134

LAMB AND BLACK BEAN CHILI By: Bobby Flay 1/4

cup

olive oil

2 1/2

pounds

lamb from shoulder, boned and cut i; nto 1/2-inch cubes

1 1/2

large

spanish onions, finely diced

6

cloves

garlic, finely chopped

1

(15-ounce)

can whole tomatoes, drained and pur; eed

1

tablespoon

chipotle puree

3

tablespoons

ancho chili powder

1

tablespoon

pasilla chili powder

1

tablespoon

ground cumin

2

teaspoons

ground coriander

1

tablespoon

dried mexican oregano

5

cups

chicken stock

1

(12-ounce)

bottle dark beer

1

to

2 tablespoons honey

2

cups

cooked or canned black beans

salt and freshly ground black peppe; r

dash ground cinnamon

chopped cilantro leaves, for garnis; h cumin crema, recipe follows avocado relish, recipe follows red onion relish, recipe follows fry bread, recipe follows cumin crema: 1

pint

creme fraiche, mexican crema or sou; r cream

1

tablespoon

ground cumin

1

tablespoon

fresh lime juice salt and freshly ground pepper red onion relish:

2

tablespoons

canola oil

2

red

onions, finely diced

1

tablespoon

minced garlic

1

serrano

chile, finely diced with seeds

1/4

cup

freshly squeezed lime juice

3

tablespoons

4

haas

avocados, peeled, pitted and choppe; d

1/2

cup

red onion, minced

1/2

cup

chopped cilantro leaves

2

serrano

salt and pepper finely chopped cilantro leaves avocado relish:

2

chiles, minced with seeds limes, juiced salt and pepper fry bread:

3

cups

all-purpose flour

1

tablespoon

baking powder

2

tablespoons

dry milk powder

2

teaspoons

salt, plus more for seasoning after; frying

5

tablespoons

cold vegetable shortening

1 1/2

cups

water

2

cups

canola oil, for frying

with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon. Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side. crema: Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving. onion relish: Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro. Avacado relish In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated. Fry Bread Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour. Heat the oil in a large high-sided saute pan until it reaches 350 degrees F. Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt. Yield: 6 to 8 servings

Page 136

LAMB CHILI WITH MASA HARINA DUMPLINGS By: Gourmet Menus February 2006 for chili 10

pcs

dried mild new mexico chiles (2 1/2; to 3 oz)

5

cups

water

3 1/4

lb

boneless lamb shoulder, trimmed and; cut into 1 1/2-inch piec

1/2

teaspoon

black pepper

1 1/4

teaspoons

salt

3

tablespoons

lard or vegetable oil

1

pc

large onion, chopped (2 cups)

4

pcs

garlic cloves, minced

2

pcs

turkish bay leaves or 1 california

2

teaspoons

ground cumin

1 1/2

teaspoons

dried oregano, crumbled

3

tablespoons

finely chopped canned chipotle chil; es in adobo

3/4

cup

masa harina (corn tortilla mix)

1/4

cup

all-purpose flour

1

teaspoon

baking powder

1/4

teaspoon

baking soda

1/4

teaspoon

salt

1/4

cup

chilled lard or unsalted butter, cu; t into small pieces

3/4

cup

well-shaken buttermilk

2

tablespoons

chopped fresh cilantro

for dumplings

No one is going to ask 'Where's the beef?' when confronted with this chili. Slowly cooking the meat with lard, peppers, and spices creates a wonderfully complex sauce that's topped off with tender corn-flavored dumplings. Make chili: Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl. Reserve purée. Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt. Heat 2 tablespoons lard in a 6-quart wide heavy pot or a 3-inch-deep straight-sided skillet over moderately high heat until hot but not smoking, then brown lamb in 4 batches (without crowding), turning occasionally, about 5 minutes per batch. Transfer to a bowl. Add remaining tablespoon lard to pot, then cook onion, garlic, bay leaves, and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and oregano and cook, stirring frequently, 1 minute. Stir in reserved chile purée and chipotles and simmer, stirring frequently and scraping up brown bits from bottom of pot, 5 minutes. Add lamb along with any juices accumulated in bowl and remaining 3 cups water, then bring to a boil. Reduce heat and simmer, covered, until lamb is tender, about 2 1/2 hours. Make dumplings:

Page 137 Stir together masa harina, flour, baking powder, baking soda, and salt in a bowl. Blend in lard pieces with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix). Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping tablespoons of dough onto simmering chili, about 2 inches apart. Reduce heat to low and gently simmer, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Sprinkle with cilantro. Cooks' note: Chili is best when made at least 1 day ahead, without dumplings and cilantro, and can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Discard fat from surface and reheat stew before adding dumplings and sprinkling with cilantro. Yield: 6 to 8 servings

LATIGO CHILI

5

lb

beef brisket, coarse ground

5

lb

venison, fatless & coarse ground

2

lb

pork, lean & coarse ground

3

cup

tomato sauce

1

cup

tomato paste

3

onions chopped coarsely

6

garlic cloves minced

5

tablespoon

cumin freshly ground

2

tablespoon

salt

2

tablespoon

tabasco sauce

24

oz

budweiser beer

3

oz

4

tequila anchos chili peppers dried & mince; d

3

tablespoon

3

cup

8

cayenne pepper flakes stewed tomatos chopped coarsely green chili peppers chopped coarse; ly

1

tablespoon

all-spice

5

tablespoon

peanut or corn oil

3

tablespoon

honey

1

tablespoon

cider vinegar

Put meat, onions, garlic, and peppers into a large cast iron pot after first heating the oil. Sautee the meat and the veggies until the meat is browned. Add the beer & tequila, bring to a boil. Add salt, pepper, vinegar, 3 T of the Cumin, the All-Spice, tomatos, tomato sauce, and the Cayenne pepper flakes. Cook on Simmer for 1 hour. Add 1 T of the cumin, the Tabasco sauce, tomato paste, and the honey. Simmer for 1 more hour then add the remainig cumin. Turn heat up to Med. High and cook for 10 minutes, stirring frequently. Serve hot or refrigerate and re-heat the next day. Yield: 20 servings

Page 138

LBJ PEDERNALES RIVER CHILI

4

lb

1 1

venison, bite size chili grind fin; e *or* chuck, well trimmed, ground

large

2

onion, chopped garlic cloves, minced

1

teaspoon

oregano

1

teaspoon

cumin seed

2

cup

hot water

6

teaspoon

chili powder

1 1/2

cup

canned whole tomato

2

dash

1

liquid hot pepper sauce salt to taste

Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Skim off fat during cooking. AUTHOR'S NOTE: Even more fat can be removed if chili is stored in refrigerator, allowing fat to rise to the top and solidify, when it can be easily removed. LBJ preferred venison in his chili, and so did his doctor, because it is so lean and fat-free. Ground beef heart is leaner still, and has a rich beef flavor with the added value of high Vit B content. This recipe was tailored to President Johnson after his first heart attack. Not only is it relatively fat-free, it calls for lean venison, when available.The local pronunciation of Pedernales is Purd-in-alice, and in this case local extends at least from Texas to Washington,D.C., to New York City. FROM: The Great American Chili Cookbook Yield: 8 servings

Page 139

LITTLE WOLF'S BEST BABY BACK RIBS

4

lb

pork baby back ribs

1

teaspoon

garlic powder

1

teaspoon

seasoned salt

1

teaspoon

pepper

1

medium

onion, sliced

1

cup

ketchup

1

cup

chili sauce

1/4

cup

packed brown sugar

1

tablespoon

dried minced onion

1

tablespoon

liquid smoke

1

tablespoon

molasses

Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350 deg for 2-1/2 hours. In a bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. Cover and bake 30 min longer or until ribs are tender. Serve with remaining sauce. From: Melody Sheline
LITTLE WOLF'S SMOKED SHORT RIBS

4

lb

beef plate short ribs

10 1/2

oz

condensed tomato soup

3/4

cup

dry red wine

1/4

cup

finely chopped onion

2

tablespoon

cooking oil

1

tablespoon

prepared mustard

2

teaspoon

chili powder

1

teaspoon

paprika

1/2

teaspoon

celery seed

Soak wood chips (Mesquite or Hickory) in enough water to cover about an hour before cooking time. Drain chips. In covered grill place SLOW coals on both sides of drip pan. Sprionkle coals with some dampened wood chips. Place ribs, bone side down on grill. Replace cover. Cook ribs till done, about 1 1/2-2 hours, adding more wood chips every half hour. Meanwhile, in saucepan mix tomato soup, wine, onion, cooking oil, mustard, chili powder, paprika, celery seed and 1/4 tsp salt. Heat sauce at side of grill. Brush ribs with sauce. Grill, uncovered, about 20 minutes more, brush ribs frequently with sauce. From: Melody Sheline
Page 140

LOADED FRYBREAD NACHOS

1

(15

ounce) can chili with beans

3

(6

to 8-inch) round frybreads

1

tablespoon

vegetable oil

1

(4

ounce) can diced green chiles

2

tablespoons

all-purpose flour

1/8

teaspoon

hot pepper sauce (optional)

1/2

cup

sour cream

1

tablespoon

milk

3/4

cup

shredded cheddar cheese

1/3

cup

diced tomato

1/3

cup

sliced ripe olives

1/4

cup

chopped green onions

Cut each frybrerad into six wedges; Split each wedge in half and brush inside surface lightly with oil. Place wedges on baking sheet. Bake for 5 to 10 minutes or until crisp. Combine chili with beans, chiles, flour and hot pepper sauce in medium bowl. Combine sour cream and milk in small bowl. Top baked frybread chips with chili mixture, cheese, tomato, olives, green onion and sour cream mixture. Bake for 12 to 15 minutes or until cheese is melted. Yield: serving size: 1 Preparation Time (hh:mm): 15 mi

Page 141

LOW-FAT CHILI

1/2

lb

1

ground lean buffalo or sirloin

1

cup

chopped onions

1/2

cup

chopped green peppers; optional

8

oz

low-salt tomato sauce

14 1/2

oz

1

low sodium beef broth =(canned or dry substitute)

6

oz

low-salt tomato paste

2

teaspoon

chili powder

1/2

teaspoon

1 2

cumin brown sugar to taste; optional

can

1

dark red kidney beans undrained/15 oz each

Recipe by: Governor Jim Edgar, Illinois Cook beef, onion and green peppers over medium heat until beef is well done and onion and peppers are soft. Strain all and run under hot water until beef loses oily feel when touched. Add remaining ingredients and bring to a boil. Reduce heat and simmer. Adjust seasonings to taste.JM. *Approximate composition per serving: 105 calories. 3g fat. 0mg cholesterol. 51mg sodium. Recipe approved by a Cardiovascular Dietician. Governor Jim Edgar, Illinois From: Angela Gilliland Date: 04 May 97 Meal-Master Format Recipes (Mailing List) Ä Yield: 1 servings

MAGNUM DEER CHILI

2

lb

deer, or other game, ground

40

oz

red kidney beans, can

46

oz

v-8 juice, can

3

oz

jalapeno peppers

1

tablespoon

sugar

1

tablespoon

chili powder

1

tablespoon

cumin

1 1/2

tablespoon

onion, dry, minced

1/2

tablespoon

garlic salt

1/2

tablespoon

red pepper

Brown meat in a black iron pot over medium-high heat. Drain jalapeno and chop. Drain kidney brans, rinse with cold water and drain again. After meat is brown, add all other ingredients and cook over medium heat for 4 hours. Add additional cumin, chili powder and red pepper to taste. Use caution with red pepper- it is easier to heat up with pepper than to cool off! Source: FIELD & STREAM May 85 Recipe date: 05/15/85 Yield: 1 servings

Page 142

MARINATED SPICY JERKY

8

lb

beef or caribou round or flank stea; k

6

teaspoon

salt

4

teaspoon

pepper

4

teaspoon

chili powder

4

teaspoon

garlic powder

4

teaspoon

onion powder

2

teaspoon

cayenne pepper

2

teaspoon

liquid smoke

1

cup

water

3/4

cup

soy sauce

1/2

cup

worcestershire sauce

Trim all fat off the meat and cut into 1/4" thick strips. Mix other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Remove from marinade and let dry on a rack. Line a cookie sheet with foil and arrange meat on it in a single layer. Dry for 6 or more hours at 175, turning after 3 hours. Cool and bag it. Yield: 2 pounds

Page 143

MASAALA BHAT (SPICY RICE) (W)

3

cup

basmati rice

1

large

asian eggplant; cubed

1

large

red potatoes; cubed

1/2

cup

green peas, frozen

1/2

cup

peanuts, unsalted

1/4

cup

3

cashews; raw, split green chilies; 3-4

2

cinnamon sticks

1

karhi leaves

1/2

teaspoon

1

tablespoon

4

peppercorns sesame seeds cloves; 4-6 whole

1

tablespoon

cumin seed

1

teaspoon

mustard seed; brown

1

tablespoon

coriander seed; ground

1/2

teaspoon

turmeric

1/2

cup

coconut shreds; unsweetened

1/2

cup

cilantro; chopped

1

teaspoon

salt; or to taste

1/4

cup

ghee

Recipe by: Raghaven Iyer Wash rice in several rinses of cold water until the water is clear. Cover the rice with water and let sit for at least 1/2 hour. In a stockpot, heat the ghee and pop the mustard seeds with a cover on. Add the cumin seeds, cinnamon, cloves, Karhi leaves, peppercorns, sesame seeds, cashews, and peanuts. Add the vegetables and cook al dente. Add the ground coriander, turmeric, coconut, and salt. Drain the rice, then add it and water (to cover rice by 1/2 inch) and bring to a boil with the cover off. When most of the water has boiled away place a tight fitting lid on the pot. If you have an electric stove turn the heat off and let the rice rest for 5-10 minutes. If using gas turn it down as far as you can and simmer for 5-10 minutes. Stir in the cilantro. Yield: 6 servings

Page 144

MATT'S BIG-TIME EATIN' CHILI

1

lb

1

venison; trimmed and cut into 1/4-inch cubes,

1

or ground beef or

1

cubed beef

1

tablespoon

chili powder

2

teaspoon

ground cumin

1/2

teaspoon

granulated garlic

1

teaspoon

salt

1/2

teaspoon

black pepper

1

tablespoon

cornstarch

1/2

teaspoon

dried leaf oregano

4

tablespoon

1 3

tablespoon

1 1

coarsely chopped red bell pepper

can

1 2

coarsely chopped sweet white onion

( 14-oz) whole stewed tomatoes

cup

water

Preferably using a black iron skillet or saucepan, brown the meat for 3 t o 4 minutes, until it's slightly gray (no oil is necessary), then drain the fat. Add all the seasonings, the onion, and pepper, and saute for 2 minut es. Add the tomatoes and water, and simmer uncovered until tender, approximately 1 hour or more, until the meat reaches the desired tenderne ss (the longer you cook it, the more tender it gets; the choice is yours). More water may be added if needed. Adjust the salt and chili powder to yo ur taste. Recipe by: From Matt Martinez's Culinary Frontier - A Real Texas Coo Serving Size : 4 Preparation Time :0:00 Categories : Tex-Mex From: [email protected] Yield: 12 servings

Page 145

MEAT LOAF WITH CHILI SAUCE

4

slices fresh bread

1/2

cup

2

lb

1

ground elk/deer medium onion

1

teaspoon

1/4

teaspoon

2 1

water

salt pepper eggs

cup

chili sauce

Soften bread in water and add remaining ingredients. Mix well, pack in pan and cover with chili sauce. Bake at 375 degrees F. for 45 minutes. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) Yield: 6 servings

Page 146

MEATLESS SPANISH CHORIZO SAUSAGES WITH SPICEBERRIES

5

cloves garlic, peeled

6

common spicebush berries

2 1/2

cup

cooked lima beans

1/4

cup

olive oil

3

tablespoon

hot paprika

3

tablespoon

red wine vinegar

1

tablespoon

1 1

freshly ground coriander seeds

tablespoon

1

bragg's liquid aminos, tamari soy sauce, or

1

vege-sal, or

1 1/2

teaspoon

salt, or to taste

2

teaspoon

dried oregano, finely

1

crumbled

2

teaspoon

chili paste or

1

teaspoon

cayenne pepper, or to taste

2

teaspoon

1

freshly ground black pepper (1 teaspoon peppercorns)

1/2

teaspoon

2

cup

1

freshly ground cumin seeds fresh cornbread bread crumbs or other bread crumbs

Because common spicebush berries taste like allspice, they make a perfect seasoning for these meatless Spanish sausage patties, also called chorizos. Preheat the oven to 350 degrees. Grind the garlic and spicebush berries together in a food processor or chop them fine by hand. Add the remaining ingredients, except the bread crumbs, and process until the beans are mashed, or mash the ingredients together in a large bowl with a potato masher or fork. Mix in the bread crumbs. Shape the mixture into patties and bake the patties on an oiled cookie sheet for 30 minutes, or cook them in an oiled frying pan with a raised grill until the patties are lightly brown, about 10 minutes on each side. Serves 6 to 8 From: Wildman Steve Brill <wildmansteve Yield: 4 servings

Page 147

MEDLEY RAMP CHILI

1 1/2

lb.

ground beef

1 40

oz.

can kidney beans

3 15

oz.

cans tomato sauce

1 12

oz.

can tomato paste

1 14 1/2 oz.

can diced tomatoes with onion and g; arlic

1 10 3/4 oz.

can tomato puree

1 4 1/2

oz.

jar mushrooms

1 11

oz.

can sweet whole kernel corn

12

tsp.

garlic

15

tsp.

chili powder

3

tsp.

oregano

1

tsp.

crushed pepper

1

bell

pepper chopped

30

mid-sized

ramps

2

c.

water

Combine ground beef, ramps, green pepper, mushrooms. Cook until beef is done. In a large pot combine rest of ingredients, plus ground beef. Bring to a boil. Cook on low to simmer for 6-8 hours for best results.

MEDLEY RAMP CHILI - MODERN

1 1/2

lb

ground beef

1

40 oz. can kidney beans

3

15 oz. cans tomato sauce

1

12 oz. can tomato paste

1

14 1/2 oz. can diced

1

tomatoes with onion and

1

garlic

1

10 3/4 oz. can tomato puree

1

1 4 1/2 oz jar mushrooms

1

11 oz. can sweet whole

1

kernel corn

12

teaspoon

garlic

15

teaspoon

chili powder

3

teaspoon

oregano

1

teaspoon

1 30 2

crushed pepper bell pepper chopped mid-sized ramps

cup

water

Combine ground beef, ramps, green pepper, mushrooms. Cook until beef is done. In a large pot combine rest of ingredients, plus ground beef. Bring to a boil. Cook on low to simmer for 6-8 hours for best results. source unknown From: "Mignonne"
Page 148

MELODY'S VENISON CHILI

3

lb

2

can

6

ground venison tomato sauce cloves garlic

6

large

onions

5

large

green peppers

8

red peppers

5

chili peppers

1

can

red kidney beans

1

can

white beans

1 1/2

teaspoon

tabasco sauce

2

tablespoon

chili powder

1

tablespoon

cumin

1

teaspoon

cayenne pepper

1

teaspoon

salt

Brown meat, onions, green peppers in large heavy skillet. Add remaining ingredients except the beans. Simmer about 1 hour. Add beans with juice and simmer 20 minutes more. From: Melody Sheline
MELON SALSA

1/2

honeydew

melon

1

red

onion

2

small

red chilies

3

tablespoons

finely chopped coriander/cilantro l; eaves (mint works

2

tablespoons

just as well) for those who dislike; cilantro lime juice

Dice the flesh of the melon and finely chop the onion. Cut the chilies in half. Remove the membrane and seeds and finely chop the flesh. Place the melon, onion, chilies and coriander in a large bowl. Add the lime juice; mix well and cover with plastic wrap. Refrigerate for at least 1 hour to allow the flavors to develop. Try with fish. Yield: serves: 6-8

Page 149

MESQUITE BBQ RIBS:

1/4

cup

packed brown sugar

2

teaspoons

mesquite seasoning rub

2

teaspoons

chili powder

4

pounds

pork loin back ribs or pork spareri; bs

1/4

cup

yellow mustard

4

cups

mesquite bean chips or a handful of; dried mesquite beans

1/4

cup

bottled barbecue sauce bottled barbecue sauce

1. In a small bowl combine brown sugar, Mesquite seasoning rub, and chili powder. Brush ribs with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate for 6 to 24 hours. 2. At least 15 minutes before grilling, soak Mesquite chips or beans in enough water to cover. Drain. 3. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained Mesquite chips or beans over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and Mesquite as necessary. 4. Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more. Serve with additional bottled barbecue sauce Yield: 6 servings.

Page 150

MESQUITE CORNBREAD MUFFINS

3/4

cup

whole wheat flour

1

teaspoon

chili powder

1/2

cup

mesquite meal

1/4

cup

olive oil, extra virgin

3/4

cup

yellow corn meal 2 eggs

2

teaspoon

baking powder

1

cup

milk

1/2

teaspoon

1 1

teaspoon

1/2

cumin spanish onion, medium,

1 1

salt fresh jalapeno, diced

diced teaspoon

garlic powder

Preheat oven to 400 0F Blend first 8 dry ingredients (flour, mesquite meal, corn meal, baking powder, salt, cumin, garlic powder and chili powder ) in large bowl. In a separate medium sized bowl blend olive oil, eggs and milk. Combine wet and dry ingredients until well blended. Blend in jalapenos and onions. Fill in muffin tins about 2/3rds and bake about 20 minutes. From: "Manyfeathers1" From: Michael Loo Date: 07-15-02 From: Greg Mayman Yield: 12 servings

Date: 06-29-03

Page 151

MESQUITE CORNBREAD MUFFINS1

3/4

cup

whole wheat flour

1

teaspoon

chili powder

1/2

cup

mesquite meal

1/4

cup

olive oil, extra virgin

3/4

cup

2

yellow corn meal eggs

2

teaspoons

baking powder

1

cup

milk

1/2

teaspoon

salt

1

each

fresh jalapeno,

1

teaspoon

cumin

1/2

spanish

onion,

1

teaspoon

diced

medium, diced garlic powder

Preheat oven to 400 0F * Blend first 8 dry ingredients (flour, mesquite meal, corn meal, baking powder, salt, cumin, garlic powder and chili powder ) in large bowl. * In a separate medium sized bowl blend olive oil, eggs and milk. * Combine wet and dry ingredients until well blended. * Blend in jalapenos and onions. * Fill in muffin tins about 2/3rds and bake about 20 minutes. * Makes 10 to 12 cornbread muffins.

Page 152

MUTTON STEW By: Linda Begay - Navajo Helen Peacock - Eastern Shawnee 1

small

leg lamb

6

halved

potatoes

2

halved

medium onions

4-6

sliced-thick

carrots

1

cabbage

1

lg.

can stewed tomatoes

2

stalks

coarsely chopped celery

10

red

chili pods

1

tbs

cooking oil

3

c.

water

1/4

c.

barbeque sauce

1/2

lb.

round steak cut into small pieces

1

tsp.

garlic

salt sliced 7 times pepper

salt Cut meat off the leg of lamb. Crack the bones. Put the meat and bones together in a large with water to cover. Boil until tender. Add vegetables and cook 3/4 hour longer. Salt and pepper to taste. Rinse chili pods in cold water after removing stems and seeds. Tear pods into pieces and blend smooth in a blender with the water. Brown themeat in oil. Add chili pod mixture, garlic salt, and barbecue sauce. Cook over low heat for 1 hour. Can be served as a soup.

NATIVE AMER NM CALABACITAS-CHILIS, ZUCCHINI, CORN, ONIONS By: CHILI PEPPER MAG, AMER INDIAN 1/2

c

chopped green new mexico chile**

1/2

c

chopped onion

4

tbs

butter

2

c

whole kernel corn

1

c

milk

1/2

c

grated monterey jack cheese

3

zucchini

squash, cubed

This recipe combines two other Native American crops, squash and corn, with chile. One of the most popular dishes in New Mexico, it is also so colorful it goes well with a variety of foods. **, roasted, peeled, stems removed Saute the squash and onion in the butter until the squash is tender. Add the chile, corn and milk. Simmer the mixture for 15-20 minutes to blend the flavors. Add the cheese and heat until the cheese is melted.Heat Scale: Medium.

Page 153

Yield: 4-6 servings

NATIVE AMERICAN FIREWATER CHILI By: Shari Saslaw from Cary, NC, for the FoodTV.com Manly Ma 2

pounds

chuck steak or buffalo meat, cut in; to small cubes

1

pound

ground chuck

1/4

cup

olive oil

2

(14

1/2 oz) cans of peeled whole tomato; es (hand crushed with jui

2

medium

chopped yellow onions

4

cloves

fresh minced garlic

2

ears

of corn - kernels scraped off or 1; box frozen white corn

2

cans

chopped green chiles

1

can

of red kidney beans seasonings:

2

tablespoons

molasses

2

tablespoons

garlic salt

2

tablespoons

chili powder

2

tablespoons

brown sugar

1

teaspoon

ground cumin

1 1/2

cups

water

1

cup

of gin

1

can

poblano chiles in adobo sauce

3

fresh

jalopenos

1

tablespoon

ground black pepper

firewater:**

**(can be purred in a blender or added straight to the pot if you chop the jalapeno and poblano chiles) Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of meat. Brown on all sides remove or push to side, then add remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes. Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally. I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened a few minutes. The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

Page 154

NATIVE AMERICAN FIREWATER CHILI RECIPE By: Shari Saslaw from Cary, NC 2

pounds

buffalo meat, cut into small cubes

1

pound

ground chuck

1/4

cup

olive oil

2

(14

1/2 oz) cans of peeled whole tomato; es (hand crushed with jui

2

medium

chopped yellow onions

4

cloves

fresh minced garlic

2

ears

of corn - kernels scraped off or 1; box frozen white corn

2

cans

chopped green chiles

1

can

of red kidney beans

2

tablespoons

molasses

2

tablespoons

garlic salt

2

tablespoons

chili powder

2

tablespoons

brown sugar

1

teaspoon

ground cumin

seasonings:

firewater: (can be purred in a blender or adde; d straight to the pot if 1 1/2

cups

water

1

cup

of gin

1

can

poblano chiles in adobo sauce

3

fresh

jalopenos

1

tablespoon

ground black pepper

Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of meat. Brown on all sides remove or push to side, then add remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes. Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally. I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened a few minutes. The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes. Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Page 155

NATIVE AMERICAN FIREWATER CHILI RECIPE By: Shari Saslaw, Cary, NC, 2

pounds

chuck steak or buffalo meat, cut in; to small cubes

1

pound

ground chuck

1/4

cup

olive oil

2

(14

1/2 oz) cans of peeled whole tomato; es (hand crushed with jui

2

medium

chopped yellow onions

4

cloves

fresh minced garlic

2

ears

of corn - kernels scraped off or 1; box frozen white corn

2

cans

chopped green chiles

1

can

of red kidney beans

2

tablespoons

molasses

2

tablespoons

garlic salt

2

tablespoons

chili powder

2

tablespoons

brown sugar

1

teaspoon

ground cumin

seasonings:

firewater: (can be purred in a blender or adde; d straight to the pot if 1 1/2

cups

water

1

cup

of gin

1

can

poblano chiles in adobo sauce

3

fresh

jalopenos

1

tablespoon

ground black pepper

Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of meat. Brown on all sides remove or push to side, then add remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes. Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally. I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened a few minutes. The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes. Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Page 156

NATIVE CHILIES

info FLAGSTAFF, Ariz. - Coming out of middle America, my understanding of chile was limited to nondescript hot sauces hermetically sealed in tidy, plastic fast food pouches. When I came of age and moved to northern Arizona, I met two women who taught me about cooking up good, spicy chow. One, Juanita Baca, was Mexican; the other, Joyce Tawayesva, was Hopi. Both ladies have passed on now, but memories of being in their warm, fragrant kitchens on a harvest day with the smell of roasting chiles in the air have lingered with me. Now I grow my own, and as I write, meaty Anaheims are roasting on the racks of my oven just like they used to at Juanita's and Joyce's. Soon, after turning the chiles once so both sides get a chance to blister in the 350-degree heat, I'll pull the puffed pods out by their stems. Then, I'll fold a tea towel around them so their own steam can finish the job of separating tough skin from tender flesh. If it were back at Joyce's table in Hopiland, we'd all sit down to eggs, toast, piki bread (the paper-thin blue corn sensation) and coffee. Then around the table would come the plate of fresh-roasted chiles that each of us would peel right there and eat along with our eggs. It was all such a leisurely affair - breakfast on the mesas. Then again, there was no rushing at Juanita's adobe dwelling, either. Her concoctions fried, up in a well-oiled cast iron skillet, were luscious dishes to be savored as well. Onions and garlic went in first, then whatever kind of mashed squash she had on hand and lots of diced chiles. Once we sat down, she'd take the lid off her large, speckled, navy blue enamel kettle and proudly pass her thick, homemade tortillas around. Bit by bit, we'd scoop up the chile-flecked squash with pieces of tortilla and let the spicy goodness put a glow on our cheeks. Back then, the Anaheims - the long green chiles used for making rellenos seemed quite hot, and I took care to remove all the seeds. These days, though, I've graduated, and my garden contains jalapenos; long, thin cayenne peppers that turn red right on the plant; some serranos; and even a test plant this year of the tiny, outrageously hot Thai chiles (which have been well-received, as long as doled out in moderation). The pungency - or heat factor - of chiles runs on what's known as the Scoville range from zero to 500,000. Innocuous sweet bell peppers are zero, while the Anaheims range a mild 500 to 2,500. Jalapenos run in the medium ranges at 2,500 to 8,000, along with serranos at 8,000 to 22,000 and cayennes (the same as Tabascos) at 30,000 to 50,000 that push on up to more attention-getting pungencies. Thai chiles, as well, spiral right up there to ultra-serious blasts of 50,000 to 100,000. If you're wondering who the big kids on the block are, check out Scotch bonnets and habaneros, which top the Scoville list at anywhere from 100,000 to 500,000. Myself, I've yet to make the acquaintance of the super-charged crowd. Instead, I'm happy roasting and dicing my Anaheims like Joyce and Juanita

Page 157 taught me, as well as slicing up the smaller jalepenos, cayennes and such, skins and all. Most often I find no more energy come dinnertime than to just treat the chiles like onions and garlic, and toss them into the pan as part of the base for whatever is taking center stage that night - beans, corn, squash, potatoes. Then again, sometimes I get official and pull out a recipe for rellenos. Rellenos, of course, take Anaheims. Once roasted and peeled (if you don't grab some costly canned ones that are already prepared), just split the chiles down the side, remove the seeds and stem, and fill with sticks of longhorn cheese cut to fit. A dredging of flour over the chiles, a dip into egg batter (which ideally, but not necessarily, was made by first whipping the whites and then folding in the yolks), and then into a pan of oil for cooking. The trick with rellenos is getting the oil right - hot enough so that a drop of water skitters away on the surface, but not so hot that the rellenos cause undue splattering when they hit the grease. So there you are: Chiles a la Joyce Tawayesva and Juanita Baca. They knew a good thing when they saw it.

Page 158

NATIVEWAY BLACK VENISON SOUP

1/2

cup

1

lb

1 1

corn oil chorizo sausage, chopped into bite size pieces

lb

1

venison back roast, chopped into bite size pieces

1

teaspoon

2

medium

4

salt, divided onions, chopped cloves garlic, roasted and

1

chopped

1

tablespoon

celery seeds

6

cup

water

2

cup

black turtle beans, cooked

2

cup

tomatoes, cooked and

1

chopped

2

bay leaves

1

any of the following or

1

combination of the

1 1

following: small

1 2

medium

1 1

negro, anco, or pasilla pepper, roasted and chopped poblano or mulato peppers, roasted and chopped

small

1

jalapeno pepper, roasted and chopped

2

tablespoon

ground cumin

1

tablespoon

chili powder, roasted

1/2

tablespoon

freshly ground pepper

2

tablespoon

epazote or oregano, chopped

Heat the oil in a large skillet over medium-high heat. Add teh chorizo, cooking and stirring quickly to sear in the juices. Spoon the chorizo over to one edge of the skillet and add the venison bits, stirring and cook ing quickly. Add half of the salt to the cooking meat, stirl well, and spoon to one side. Add the onions, garlic, and celery seeds. Cook thoroughly, stirring well. Cover and set aside. In a deep soup or stock pot, place the water, beans, tomatoes, and bay leav es. Cook over medium heat covered, moderating it to a slow, bubbling boil for about 20 minutes. Stir occasionally. Add the hot meat mixture to teh vegetable and bean pot, stirring thoroughly. Add all the remaining ingredients, blending carefully, and simmer for 15 minutes. Notes: This soup is better if its made the night or morning before and allowed to set so the flavors mingle. Serve this with cold sour cream, hot sauce, salsas, breads, diced bell peppers, red onion, and celery, and whole fresh cranberries. This dish is very spicy. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3

Page 159 Classification: Contemporary Nation/Tribe: Deleware From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

NAVAJO GREEN CHILI

3

lb

pork shoulder trimmed of fat, and; cut into 1/4 cubes

3

tablespoon

bacon grease

1/3

cup

flour

3

medium

4

onions; coarsely chopped garlic cloves (or more) minced

32

oz

canned whole green chilis cut into; 1/4 bits

2

cup

stewed tomatoes

6

oz

canned tomato paste

3

cup

water

2 1/2

teaspoon

salt

1/2

teaspoon

dried, ground mexican oregan

Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until transluscent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low and simmer for 45 minutes. Taste, adjust seasonings as per personal taste, and cook for 30 mins. more. Yield: 6 servings

Page 160

NAVAJO GREEN CHILI

3

lb

pork shoulder, trimmed of f

3

tablespoon

bacon grease

1/3

cup

flour

3

medium onions chopped

4

or 6 cloves of garlic, minc

2 2

16 oz. cans of whole green cup

1

stewed tomatos 6oz. can tomato paste

3

cup

water

2 1/2

teaspoon

salt

1/2

teaspoon

dried, ground mexican orega

Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until transluscent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low & simmer for 45 minutes. Taste, adjust seasonings as per personal taste, and cook for 30 mins. more. This recipe comes to us from the Native Americans we call the Navajo. They call themselves the Di-neh. It is a great chili and deserves your attention! Enjoy! *Source: Mary R. Neh, Economist, Navajo Cultural Center Yield: 6 servings

Page 161

NAVAJO TACO

2 1/3

cup

pinto beans

1

lb

ground beef

3

tablespoon

chili powder

1

tablespoon

cumin

1

dash

salt

2

cup

chopped onion

6

oz

can tomato puree

1

fry bread (recipe to

1

follow)

1

shredded cheese,

1

shredded lettuce,

1

chopped tomatoes and

1

salsa if desired.

Soak the pinto beans in warm water, overnight. Place the soaked beans in enough fresh water to keep the beans covered, and simmer until tender. Saute and simmer beef over medium heat. Drain any excess fat. In a bowl, mix the chili powder, cumin and salt. Add them to the skillet, along with the cooked beans, onions and puree. If you prefer a thinner sauce, add some water. Bring mixture to a boil, reduce the heat and simmer for 30 min. Spoon the beef mixture on to the fry bread. Top with cheese, lettuce, tomatoes and salsa. It's from the Navajo Cafe in Navajo, AZ From: Bobbie Kopf

Date: 12-16-95

Recipes Yield: 1 servings

NAVAJO TACO A

6

rounds

of navajo fry bread

1 1/2

lb.

ground buffalo, beef, pork, or veni; son

1/2

lb.

sharp cheddar cheese(grated/shredde; d)

3

ripe

med. tomatoes

1

can

green chilies (diced)

1

c.

onions (chopped)

1

head

lettuce (shredded)

corn oil for browning

Brown meat in oil. Divide among the 6 fry bread rounds. Sprinkle with cheese lettuce, tomatoes, chilies and onion.

Page 162

NEW MEXICAN PIZZA

1

lb

lean ground beef

2

cloves

garlic, minced or pressed

1

large

green or red bell pepper, seeded an; d diced

1/2

cup

chopped parsley

3

tbsp

tomato paste

2

large

tomatoes, chopped

1/2

to

1 tbsp jalapeno pepper, chopped

1

tsp

chili powder

1

tsp

ground cumin

1

tsp

dried oregano leaves

1/2

tsp

ground cinnamon

4

wheat

tortillas, 8 inch diameter

2

cups

monterey jack or cheddar, shredded

salt and pepper to taste

chopped fresh tomatoes shredded fresh iceberg lettuce In heavy skillet, brown the beef with the garlic and green pepper over medium-high heat until meat is no longer pink, about 5 minutes. Drain and discard fat. Add the parsley, tomato paste, tomatoes, jalapeno pepper, chili powder, cumin, oregano, cinnamon and salt and pepper to taste. Place tortillas on a cookie sheet. broil 6 inches from heat for 30 seconds on each side. Top each with 1/2 cup of the ground beef mixture. Spread to within 1/2 inch of the edges of the tortilla. Top each with the shredded cheese and return to broiler. Broil, 6 inches from heat until cheese is melted. Top each with chopped tomatoes and shredded lettuce.

Page 163

NEW MEXICO CHILI ALA KATHY PITTS

10

roast chiles

3

roasted green bell peppers

5 3

roasted tomatoes lb

1

lean boneless pork or lamb seasoned flour

1

hot lard

2

chopped onions

2

centiliter

1

garlic flour to make a roux

1

chicken broth

1

cumin

1

mexican oregano

I don't have a real recipe for New Mexico-style chile, although I do make it occasionally when I manage to drag home more fresh Anaheim or Poblano chiles than I can dispose of otherwise. (Kroger's sometimes has BIG bags of them for 99 cents a bag ;-) What I do is first roast the chiles (either in the broiler or -better -- over charcoal). The number of chiles I use depends on the size/heat of the chiles, and can range from 2-3 to 10 or more. If the chiles are really hot (it happens sometimes, even with Anaheims), I'll also add 3-4 roasted green bell peppers to give the dish the required pepper taste without rendering it inedible by anyone without an asbestos esophagus. After the chiles have cooled a bit, I peel and seed them, and cut them into coarse dice. I sometimes (not always) will also roast/peel 5-6 tomatoes to place in the chiles, but tomatoes are optional in this dish, and I usually don't use 'em. Next, cut up 3-4 pounds of lean boneless pork (beef is sometimes used, but isn't as good in this dish, IMHO, and I would imagine lamb would be very good here indeed). Coat the meat in seasoned flour, and brown it in hot lard. Remove from the pan and set aside. Toss a couple of chopped onions into the pot, along with a clove or two of garlic. When the onions are golden, I add enough flour to make a roux, and cook until the roux is light brown. I then add chicken broth to make a fairly thin gravy, the pork, chiles, tomatoes (if used), and season the dish with cumin and Mexican oregano. Simmer for a couple of hours, until the pork is tender and the flavors have blended. The end dish should have a pronounced green chile/pepper flavor and be the consistancy of a thick stew. It's very good by itself, or as a filling for burritos/soft tacos, and is wonderful reheated the next morning and served as a side dish with scrambled eggs for breakfast. Wes, for some bizarre reason, likes it over rice...

Page 164

Sorry for the inexact recipe/directions. I learned to make this dish from an ex-neighbor who was or mixed Hispanic/Native American ancestry, and never QUITE got around to rendering her directions into a real recipe. (She served the dish with fry bread, and a pot of white beans on the side -- have no idea whether this was traditional or simply the way she liked it.) Kathy in Bryan, TX from Kathy Pitts Yield: 1 batch

Page 165

NEW TEXAS VENISON-BLACK BEAN CHILI

4

tablespoon

1

lb

1

olive oil venison leg, well-trimmed of fat and finely chopped

6

garlic cloves, finely

1

chopped

1

onion, chopped

1

jalapeno, seeded and

1 4

chopped tablespoon

2 4

ancho puree chipotles in adobo, chopped

medium

1

tomatoes, blanched, peeled, seeded and diced

2

teaspoon

1

quart

1

ground cumin chicken or vegetable stock (or more as needed)

12

oz

1

cup

1

bottle dark beer black beans, soaked overnight and drained

1

teaspoon

epazote

2

tablespoon

masa harina

1

tablespoon

chopped fresh cilantro

1

salt and freshly ground

1

pepper to taste

Here's one from Stephen Pyles' New Tastes from Texas Cookbook (Clarkson Potter/Publishers, 1998). He does say, "We have a saying in Texas: If you have beans about Texas, you know Texas chili has no beans. But this is, after all, _New Tastes from Texas_...." He serves it with goat cheese crema and a Southern salsa, called "slang jang." Hope this exotic enough for you. Heat the oil in a heavy stockpot or casserole until lightly smoking. Add the venison, garlic, onion, and jalapeno; cook over medium heat until the meat has browned, about 15 minutes. Add the ancho puree, chipotles, tomatoes, and cumin; cook for 10 minutes longer. Add the stock and beer; bring to a boil. Add the black beans and epazote. Reduce the heat and let simmer for 1 1/2 to 2 hours or until the meat beans are perfectly tender, stirring occasionally. Add more stock throughout the cooking process, if necessary, to keep the meat and beans covered. Whisk in the masa harina and cilantro. Season with salt and pepper to taste and garnish with Goat Cheese Creme and Slang Jang. (email/posted) Paul Frohlich, President Yum™ Corporation [email protected]. From: [email protected] (Yum Sf) Yield: 4 servings

Page 166

NOPALES GUISADOS SAUTÉED CACTUS

1

pound

cactus leaves, dethorned and cut in; 1/4' strips

1

small

onion, cut into thin strips

1/4

cup

cilantro, chopped

1

dried

red new mexico chili or similar, se; eded and soaked in hot wa until soft salt to taste oil for frying

Cook nopales in boiling salted water until their color changes to dark green and they are soft. When they are done, rinse well to remove the sliminess (similar to okra). In a skillet, fry the onions with a little oil until they are transparent. Add the nopales and salt to taste and saute to blend the flavors. While they are sauteeing, put the chile and a little of the soaking water in the blender and puree. Add this puree to the nopales and stir to blend. Stir in cilantro just before serving.

NOPALITOS CON CHILE (CACTUS CHILE)

1

kg

nopals

1

cebolla -- sliced 1/8

1

thick

1/8

cup

1/2

corn oil head ajo

2

chilli pisado

2

chili serrano

1

cup

1

cilantro salt to taste

Cebolla is Spanish for onion. 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. from: http://food4.epicurious.com/HyperNews/get/regions/13/8/5.html From: "Mignonne"
Page 167

NOPALITOS CON CHILI (BURBANK CACTUS SHOOTS WITH CHILI SAUCE) By: Gary 12

cactus

shoots

2

cl

garlic (chopped)

1/2

c

onions (chopped)

1/2

c

corn oil

1/2

ts

salt

1/2

ts

pepper

2

tb

flour

2

oz

chili powder (mild)

1 1/2

c

water (warm)

With a paring knife, scrape cactus shoots on both flat sides. Cut into small squares and wash well. In a deep pan boil cactus until cooked tender. Drain and set aside. Pour 1/2 cup of corn oil into empty rinsed pan and heat. Add chopped onions and chopped garlic. Saute for 10 minutes, then remove from heat and let rest for 10 minutes. Now add flour, water, and chili powder. Return to medium/low heat and stirring constantly, cook until sauce is medium thick. Add the cooked cactus and simmer for an additional 15 minutes. Delicious as a side dish for beef, poultry or fish. Yield: 6 servings

OLDFOOT'S SWEET AND SPICY CHILLI

lb. ground buffalo 1/2 lb. ground pork 6 slices fried bacon (crumbled- save grease) 1 c. onion (chopped) 1 garlic clove (crushed) 14 oz. tomato sauce 1/4 c. vinegar 1/4 c. lemon juice 1/2 c. worchestershire sauce 2 tbls. steak sauce 1 tbls. gravy master 2 tbls. molasses 1/4 c. brown sugar (fine) 1 tbls. chili powder 1 tsp. paprika 1 tsp. salt 1 1/2 tbls. mustard 1/2 tsp. tabasco sauce 1 c. pinapple juice (may substitute1 can crushed pinapple pure~ed in blender)

Page 168 10 drops hot sauce (more to get hotter) 1 capful liquid smoke (optional)

Saute onion and garlic in bacon grease (or butter) untiltransparent. Brown meat in remaining grease/butter. Add meat and remaining ingredients. Cook for 2-3 hours (stirring occassionally) at med. heat in a crock pot.

OLSON'S WILD RICE

1 1/2

cup

3

cup

1/2

wild rice vegetable stock red bell pepper, diced

1

small

1/2

green bell pepper, diced

1

small

1

small

chili pepper, diced

1/2

teaspoon

finely chopped fresh sage

1/2

teaspoon

finely chopped fresh thyme

1

teaspoon

1

finely chopped fresh garlic salt to taste

1/2

cup

rice vinegar

1/2

cup

red wine vinegar

1

cup

olive oil

Most of our rice is the longest grain, which is the best quality from Manitoba. I always soak the rice overnight, then it takes much less time to cook," says Olson. Wash rice thoroughly. Place rice in a heavy saucepan with vegetable stock and bring to a boil. Reduce heat to low and simmer, covered 45 minutes or until rice is tender. Rinse rice thoroughly with cold water. Then place in a large stainless steel bowl. Additional Ingredients Stir all the above ingredients together with the rice. Makes 6 to 8 servings. Additional Ingredients From: Godbless777
Page 169

OPUNTIA CACTUS SALAD By: Enduring Harvests: Native American Foods & Festivals fo 6

fresh

opuntia pads, skin roasted & peeled

1

med.

red onion, thinly sliced

1/2

c.

fresh cilantro, finely chopped

1/4

c.

lime or lemon juice or vinegar (bal; samic might be good)

1

T.

honey

1/2

tsp.

red chili powder

1/4

c.

sunflower seed oil

watercress and wild spinach greens (watercress may not be available, but new dandelions are popping up everywhere so they might be a nice substitute) Slice the opuntia pads into thin julienne strips and drop into about 3 quarts of boiling water into which you have added 1 Tbsp vinegar or lemon juice and a dash of salt for each quart. Simmer for about 5 minutes; drain. Place opuntia pads in a medium bowl and allow them to cool, then add to the bowl, the remaining ingredients except for the greens. Blend carefully. Chill, covered, or allow to rest for an hour. Toss the mixture again, then serve over the fresh greens. Yield: 4 servings

Page 170

PESOLE

1

pkg

1 1 2

pesole ; (fresh packed, frozen ; (or dried)

large

2

onions garlic cloves

1

teaspoon

oregano

1

teaspoon

cumin

3

lb

1 3

lb

3

lb

1 1

beef ; (hamburger or cubed chuck venison pork (steak or roast) ; cubed

large

can stewed tomatoes

1

; (opt'l.)

1

green chili, chopped

1

; (opt'l.)

Wash pesole 2-3 times (until deposit is gone). Boil in a very large kettle in 3-4 quarts of water with onion, garlic, cumin, salt and pepper for about 3 hours. Add water as needed. Brown bmeat, add to soup mixture with tomatoes and green chili. Continue to boil until pesole and meat are done. Pesole will double in size and will be soft like hominy. Serve in soup bowls. This amount serves a very large crowd. Serve with fry bread. From Bonnie Russell - Pawnee Posted in rec.food.cooking by Steven P. Thorn/Case Western Reserve Univ./ Cleveland, OH. Yield: 1 batch

Page 171

PIKUNII GREEN CHILI BUFFALO

3

lbs

cubed buffalo stew meat

3

tablespoons

oil

3

ramps

or leeks, diced

1

tablespoon

1-1/2

and 1-1/2 teaspoons minced garlic lime, juiced

3

jalapeno

pepper, seeded and chopped

9

green

native* onions, chopped

3/4

cup

chopped fresh cilantro, or to taste

1

tablespoon

dried oregano

2 1/2

cups

tomatillo salsa

Cook Time: 25 Minutes Ready In: 40 Minutes * Mexican green onions 1. Heat oil in a large skillet over medium-high heat. Add the ramps/leeks, and cook for a few minutes, then stir in the buffalo stew meat, and garlic. Cook, stirring frequently until meat is evenly browned. 2. While the buffalo is cooking, stir together the lime juice, jalapeno, cilantro and native onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through. Serve with fry bread. Yield: servings: 12 se Preparation Time (hh:mm): 15 Mi

Page 172

POJOAQUE CREAM SOUP

4

cups

home-cooked pinto beans (or 3 cans)

1

cup

bean juice

1

clove

garlic

1

tablespoon

minced onion

3/4

teaspoon

salt

1

cup

diluted evaporated milk

1

tablespoon

pinch oregano red chili powder (not chili con car; ne spice)

There is a world of difference between the home cooked vs canned beans, so I would encourage you to cook up a pot for this recipe and extra for general purposes. Also, if you can find it, the New Mexico chile powders are exceptional. They also grow the most delicious green chiles there, so if you can't score a bushel of fresh to prepare and freeze for the season, keep your eyes peeled for canned chiles from Hatch, NM. I find them in one of our local 99 cent stores. Pam Oakes wrote:Corn, bread, beans, potatoes, squash and meat are universal ingredients that most tribes share. But each region is unique and offer different resources. I live in the southwest and the thing I love most about my region is the spicy heat that chiles can give our food. I LOVE IT HOT HOT HOT AND IT CAN NEVER BE TOO HOT FOR ME!!! I have a Navajo Tamale recipe that I will try to post a little later--it can be as spicy as you want to make it. But here is a Pueblo recipe that has a little spice to it but no real heat...at least not for me. 1. Cook pinto beans according to package directions, or open cans. Mash beans thoroughly and mix in bean juice, or put both in blender until smooth. 2. If using blender, blend in all other ingredients gradually while blending. If not, mix them in slowly while beating. 3. Heat beans to a simmer, stirring frequently so the soup does not stick to the bottom. 4. Simmer soup for 10 minutes. Serve hot or cold with a dollop of sour cream.

Page 173

POSOLE:

5

#

marinated pork, grilled and diced,

2

med

or large yellow onions small dice

6

fat

cloves of garlic

1

tsp

cumin

1/2

tsp

chili powder

2

ea.

spice section: 2 tsp paprika

tomato product section: 15 oz can t; omato sauce 14.5 oz can chopped tomatoes

Sweat onions until translucent and tender. At that point add the garlic and continue to sweat until fragrant. Quickly add Paprika, cumin, chili powder (1 tsb. ea.) and half of the tomato product. Do not caramelize or brown the onions/garlic. Add the charred, diced pork and one 4 oz. Can of diced green chilies allow to slightly cook. Add the Pork shoulder bone broth to cover the meat and simmer an hour and a half until the meat is almost tender. At this point add the White Hominy, green chili and remainder of spices. Simmer for 30-40 minutes. Finish with salt, pepper, lime and chopped cilantro. (Serve with tortillas or Frybread.) Production Notes: It is important that you fabricate, marinate and char your pork first. Remove the shoulder bone brown in the oven or in a sauté pan and cover with water for you broth. This will save you time and allow the cooking preparation process to go smoothly. Char, dice and set aside while you chop garlic onions and measure dry spices. Gather all items and prepare to cook. Yield: serves 15 easil

PUEBLO HARVEST GREEN CHILI STEW

1

x

no ingredients

Bring to boil 16 to 24 ounces of water or stock in sauce pan. Add contents of Pueblo Harvest Green Chile Stew Mix from Santa Ana and two bouillon cubes (if no stock). Let sit for 15 minutes. Simmer on low heat for 10 additional minutes and serve. The stew will reconstitute to between 24 and 32 ounces (depending on desired thickness) and may be extended with additional meats and/or vegetables.

Page 174

PUEBLO LAMB AND WILD RICE

4

tablespoons

oil

3

cups

ramps or leeks, diced

1

cup

pine nuts

1

tablespoon

butter

3

cups

uncooked wild rice

2

cups

water, boiling

1 1/3

cups

chicken broth

2

tablespoons

lemon peel, grated

2

teaspoons

each salt and ground black pepper

1

teaspoon

chili, ground

1

teaspoon

cumin, ground

1/4

teaspoon

azafran

1/4

teaspoon

oregeno

1/2 cup dry cranberries 2 1/4 pounds grilled lamb, cut in 2' x 2' chunks 36 cherry tomatoes, whole, grilled 2 teaspoons salt 1 teaspoon pepper

Crunchy pine nuts combine to make the rice even more memorable. Heat oil in large skillet. Sauté ramps/leeks and nuts over medium heat until onion softens and nuts are browned. Add butter and rice to skillet; sauté 5 minutes until rice absorbs the butter. Add boiling water and chicken broth and simmer until all liquid evaporates, about 20 minutes. Add lemon, and spices to rice mixture, stir to combine. Place a service of rice on plate. Top with lamb and tomatoes and serve. Sprinkle with cranberries, salt and pepper. Yield: 12 servings

Page 175

PUEBLO PEPPERY POTATO-TOMATO SOUP

6

washed

& cored tomatoes

8

med.

potatoes washed & peeled

2

yellow

onions peeled & sliced

1

qt.

water

1/2

small

red chilli pepper crushed

1

green

pepper washed & sliced (include see; ds)

1

parsley

sprig or tsp. parsley flakes

1

tbls.

salt

Place tomatoes, potatoes, onions, and water in large kettle. Simmer for about 1 hr. or until potatoes are tender. Break up potatoes with fork into bite sized pieces, mash potatoes slightly, then add remaining ingredients. Simmer for 20-25 min. or until peppers are tender.

Page 176

RABBIT IN POTACCHIO

1

large

1 1 6

rabbit, 3 to 4 pounds -- cut into pieces flour

tablespoon

4

virgin olive oil -- plus 4t shallots -- thinly sliced

3

cloves garlic -- thinly

1

sliced

3

tablespoon

1

fresh rosemary leaves -chopped

2

dry

1

juice of 1 lemon -- plus

1 1

zest of 3 lemons lb

canned peeled tomatoes

1 12

drained and roughly chopped oz

dry white wine

1

hot chilies -- whole

Wash and dry the rabbit pieces and dredge in flour. Season with salt and pepper. In a 14 inch frying pan, heat 6 tablespoons olive oil until just smoking. Cook the rabbit pieces until golden brown, 3 or 4 at a time, and remove to a plate. Drain old oil and add new with shallots, garlic, rosemary and chilies and cook until soft and translucent, about 8 to 10 minutes. Add lemon juice, zest, tomatoes and wine and bring to a boil. Add rabbit pieces and drippings and return to boil. Lower heat and simmer until rabbit is cooked through, about 15 to 20 minutes. Season with salt and pepper and serve. Yield: 4 servings Recipe By

: Molto Mario

From: "[email protected]" Recipes (Mailing List) Ä Yield: 1 servings

Date: 31 Jan 97 Mastercook

Page 177

RABBIT WITH ANCHOVIES AND CAPERS

4

lb

rabbit pieces

4

salted anchovies -- or

8

anchovy fillets in oil

6

tablespoon

olive oil

1

pint

dry white wine or

1/2

pint

1/2

each water and dry vermouth lemon -- juiced

4

cloves garlic

1

onion -- thinly sliced

1

large

1

carrot -- thinly sliced stick celery -- thinly

1

sliced

2

bay leaves

1

fresh rosemary and parsley

1

salt

1

black pepper -- freshly

1

ground

2

oz

seasoned flour

1

fresh hot chili -- chopped

1 3

and pounded oz

capers

Put the anchovies into a bowl of water and soak for 20 minutes. Remove the bones and leave to dry on a paper towel. Marinate the rabbit in 3 tablespoons olive oil, the wine, lemon juice, 2 crushed cloves garlic, vegetables, herbs, and salt and pepper. Leave for 6 hours to overnight. Take the rabbit out of the marinade, pat dry with a cloth or paper towel and toss each piece in seasoned flour. Heat the remaining oil in a good heavy frying pan. When hot throw in the pounded chili and brown the rabbit briskly. Place the rabbit in an iron casserole. Pour the marinade into the hot frying pan, bring rapidly to the boil and transfer to the casserole. Cook in a preheated oven at 325 degrees of 45 minutes. Chop up the anchovies, capers and garlic and simmer in 1/4 pint of the rabbit liquid for 10 minutes. Add this to the casserole for a final amalgamation. Check seasoning and garnish with chopped parsley. Some boiled new potatoes or fresh noodles are a good accompaniment. Formatted by [email protected] Recipe By

: Two Fat Ladies #FL1A04

From: Sue Recipes (Mailing List) Ä Yield: 6 servings

Date: 22 Sep 97 Mastercook

Page 178

RATTLESNAKE CHILE

1

rattler; 6-foot-long, kinned, bone

1

lb

lean pork shoulder

15

oz

mild roasted green chilies; canned or fresh roasted

4

cup

onion; finely chopped

3

centiliter

garlic; minced

1/2

lb

bacon

2

tablespoon

cornmeal

15

oz

chopped tomatoes; undrained

4

tablespoon

5

chili powder jalapeno peppers

1

tablespoon

cumin

1

teaspoon

oregano

1

tablespoon

creamy peanut butter

1/2

oz

semi-sweet chocolate

1

can

kidney beans; 15oz

1

can

pinto beans; 15oz

1

can

black beans; 15oz

1/2

cup

gold tequila

NOTE: Huntin' your own rattler is not recommended! Check with your local butcher or specialty food store. DIRECTIONS: If you're using fresh chiles, roast, cool, peel, seed and chop to yield about 1 1/2 cups. Test for spiciness: some chiles are hotter than others, and you may not need to add this much. Set aside. Fry the bacon until crisp, and set aside to cool. In a large soup pot, saute the onions and garlic in about 2 Tbsp of the bacon drippings until transparent. Add the cornmeal and chopped tomatoes with their juice, the chopped green chiles, cumin, chili powder, oregano and 1 cup of water. Simmer for half an hour. Meanwhile, seed and chop the jalapeno peppers, (avoid touching the seeds and take care not to rub your eyes). Add the chopped pepper and 1/2 cup of water to a blender and puree. Add about half the water/pepper mix to the pot, saving the rest to be added to taste later. Continue to simmer the chile base for another 15 minuttes. Drain the beans and stir them into the pot. Remove about 1 1/2 cups of the chile and puree in a blender with the peanut butter and chocolate (these ingredients mellow the acidity of the chiles and allow the flavors to come through, without imparting any of their own flavor). Return to the pot. Using another Tbsp or so of the bacon drippings, saute the diced rattlesnack (or pork) until done. Chop the cooled bacon and add all the meat to the chile. Simmer for another 1/2 hour, or until the meat is tender. Add more water if necessary, and add more of the blended jalapeno if the chile needs more kick. Salt to taste.

Page 179 The tequila adds wonderful flavor to the chile... stir it in just before serving, or let your guests add their own to taste. A little goes a long way!! The chile can be served with grated cheddar cheese, fresh chopped onion, sour cream and tortillas or corn bread. Leanin' Tree "Fangy Feast" by Nate Owens Formatted for your use by The WEE Scot -- paul macGregor Yield: 4 servings

RATTLESNAKE CHILI

----INGREDIENTS---2

tablespoon

cooking oil

1/2

cup

chopped green peppers

1

lb

ground beef (or turkey)

2

tablespoon

chili powder

1

teaspoon

cayenne pepper, ground

2/3

cup

tomato paste (6 oz. can)

2

cup

pasta, uncooked

1/2

cup

----DIRECTIONS---1 1

cup

2

teaspoon

2 2

chopped onion clove garlic, minced cubed rattlesnake (or chicken) salt 16-oz cans tomatoes, undrained

cup

water

In 5 quart saucepan, heat oil and cook onions, green peppers and garlic until tender. Add meat; cook until done, about 6 minutes. Stir in seasonings, tomatoes and tomato paste. Heat to a boiling, reduce heat and simmer 2 hours. Before serving, add water and return chili to boiling. Stir in uncooked pasta; continue boiling, stirring frequently, 10 to 15 minutes. Serves 6. Dressing Rattlesnake* 1. Take dead rattlesnake, place on cutting board and hold firmly behind the head. 2. Cut off head and discard. 3. Cut off rattlers for your collection. They look good on display, made into a necklace, etc. 4. Strip off the skin and save. One long skin can make a good hatband, With enough skins, you can make a fine pair of boots. 5. Make a long slice on the underside and remove all internal organs. 6. Cut into chunks, and refrigerate until ready to use. (can be frozen) 7. Use as directed in your favorite recipe. Submitted By EARL SHELSBY Yield: 6 servings

Page 180

REBEL ROUSER RABBIT AND SQUIRREL CHILI

1/2

lb

rabbit

1/2

lb

squirrel

1 1/2

tablespoon

flour

1

tablespoon

pure chili powder

1 1/2

teaspoon

salt

1

tablespoon

onion powder

1/2

teaspoon

black pepper

1/2

teaspoon

garlic powder

1

cup

water

Ground rabbit and squirrel meat. Cook until tender and brown. Add remaining ingredients, mix well. Add water slowly while stirring. Cover and simmer over low heat for 30 minutes. Source: http://www.SailorRandR.com/recipes/recstore/ From: "Stewburner" <stewburner@sailorradate: Sat, 27 Sep 2003 20:05:52 ~0700 Yield: 6 servings

RED AND BLACK BEAN BUFFALO CHILI

1

lb

to 1 1/2 lbs ground cut from cobs; buffalo meat

3

cup

cooked red beans

1

large

red onion; diced

3

cup

3 3

tablespoon

1 2

chili powder red bell pepper; diced

tablespoon

1 1

cooked black beans cloves garlic; minced

tamari sauce green bell pepper or salt to taste; diced

tablespoon

1

ground cumin yellow bell pepper

1

tablespoon

honey; if desired diced

1/2

teaspoon

crushed red pepper

2

large

tomatoes; diced flakes

2

ears sweet corn

1

chopped fresh cilantro shucked; kernels

Cook meat in large nonaluminum Dutch oven until no longer pink. Stir in remaining ingredients except cilantro. Simmer gently, partially covered and stirring frequently, 40 to 45 minutes. Taste and adjust seasonings. Add cilantro at serving time. This is adapted from a recipe used at the Heartland Cafe on Chicago's north side. It uses dried, cooked beans although canned beans are a fine short-order alternative. If desired, the chili can be served with grated cheese, sour cream, chopped green onions, tortillas or crackers.

Page 181

Chicago Tribune, 10/07/93. Yield: 8 servings

RED CHILI CON CARNE

2

blended red chile pods; see * note

3

tablespoon

oil or shortening

2

lb

stew beef; cut into 1/2 cubes

1 1/2

cup

water

4

tablespoon

flour; all purpose

16

oz

tomato sauce - (2 cans); (optional)

* Note: See the "Blended Red Chile Pods" recipe which is included in this collection. Heat a Dutch oven or heavy kettle and add the oil or shortening. Brown the meat well. Stir in the flour, being careful to coat the meat well. Add 1 1/2 cups water, stirring carefully until the mixture thickens. Add the doubled Blended Red Chile Pod recipe and the optional tomato sauce. Cover and simmer for 1 hour or until the meat is very tender. That is the basic dish. It can be served with beans or just as it is. You might try serving this over cornbread for a very delicious meal. Comments: This recipe comes from the Southwest Indians around Santa Fe, where this kind of chili has been popular for many generations. The title of the dish simply refers to chili cooked with meat. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-04-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD [email protected] -or- [email protected] 07-28-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l. Yield: 8 servings

Page 182

RED CHILI STEW

1

x

no ingredients

2 pounds pork, cut into small pieces (save some fat) 5 dried red chiles 1 teaspoon oregano 1/2 teaspoon garlic powder salt to taste Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside. Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat. Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour. Top of recipe page

Page 183

RED MOUNTAIN BARBECUED BEAR

1/4

cup

vinegar

2

tablespoon

sugar

1/2

teaspoon

pepper

1/4

teaspoon

1

garlic powder onion, minced

1

teaspoon

chili powder

5

drop

tabasco sauce

1/2

cup

water

1

teaspoon

dry mustard

1 1/2

teaspoon

salt

1

tablespoon

lemon juice

1/4

cup

salad oil

1/2

cup

catsup

2

tablespoon

1

worcestershire sauce bear roast

Mix all sauce ingredients except catsup and Worcestershire sauce. Simmer 20 minutes, uncovered. Add catsup and Worcestershire sauce and bring to a boil. Remove from heat. Place bear roast in oven at 325 degrees. Roast 3-4 hours or until tender. Baste frequently with sauce. From: "Brenda Brown Starling"
Page 184

REFRIED ACORNS

1/4

cup

4

cup

1

cloves garlic, chopped small

1 2

leached acorns medium-size onion, chopped

6 4

olive oil

chiles, seeds and ribs removed, chopped

tablespoon

1

chopped fresh cilantro or parsley leaves

1

teaspoon

chili powder

1

teaspoon

dried sage, finely crumbled

1

teaspoon

freshly ground cumin

1

teaspoon

1 2

dried oregano, finely crumbled

tablespoon

1

bragg's liquid aminos or tamari soy sauce

This recipe is a wild alternative to Mexican refried beans, with acorns replacing the beans. Serve it as a side dish with other Mexican foods. 1. Heat the olive oil in a large skillet over medium heat. Add all the ingredients except the Bragg's Liquid Aminos and cook, stirring, for 15 minutes. 2. Stir in the Bragg's Liquid Aminos and serve. Serves 6 to 8 From: Wildman Steve Brill <wildmansteve Yield: 4 servings

RESERVATION CHILI NACHOS

1

x

no ingredients

1/2 pound ground beef (95% lean) 1 small onion, chopped 1 clove garlic, minced 1 can (15 oz.) diced tomatoes, drained 1 can (15 oz.) black beans, drained 1 can (6 oz.) tomato paste 1/4-1/2 cup green chili salsa 2 teaspoons chili powder 1 bag blue corn chips 3/4 cup extra sharp cheddar cheese, shredded In a large nonstick skillet, cook beef, onion and garlic over medium heat

Page 185 until meat loses its pink color; drain any excess fat. Stir in remaining ingredients; bring to a boil. Cover, reduce heat and simmer 15-20 minutes. Preheat oven to 400 degrees. Place corn chips on a large, flat, heat proof platter. Spoon chili mixture over chips. Sprinkle with cheese. Bake in oven 3-5 minutes just until cheese melts. Yield: 8 servings

RIVER WOMAN'S CALABASA

1

mexican calabasa squash or

1

zuchinni or other summer

1

squash, maybe chayote

1

corn, cooked and scraped off

1

the cob or canned corn

1

canned tomatoes

1

onion, chopped

1

maybe some garlic

1

maybe some bell pepper,

1

chopped

1

ground beef or other meat

1

chili powder

1

cumin

1

salt

Brown beef in a large frying pan. Drain off some of the fat if it's too greasy. Peel calabasa if skin is tough, otherwise you can leave the skin on. Slice calabasa and add it and the chopped onion and bell pepper to the beef. Cook until vegetables are tender. Add corn and tomatoes and seasonings to taste. Add some water or vegetable broth (left over from cooking corn?) if more liquid is needed at any time and cook until hot. Grated cheese can be added if desired. This is also good with chicken or pork chops instead of ground meat or just as a vegetable dish without any meat. From: [email protected] Est Yield: 4 servings

Date: Sat, 15 Mar 2003 18:00:15

Page 186

ROAST BOAR AND BLACK BEAN CHILI *G*

1/4

cup

2

bacon drippings garlic cloves, crushed

3

tablespoon

chili powder

1/8

teaspoon

ground cumin seeds

1/4

teaspoon

black pepper

4

lb

saddle of wild boar

1

lb

black turtle beans

2

tablespoon

olive oil

1/2

cup

2

diced salt pork onions, chpd

3

cloves garlic, minced

1

jalapeno minced

1

cup

2

cup

1

cooked, smoked ham beef broth bay leaf

1

teaspoon

chpd oregano

1

teaspoon

red wine vinegar

2

tablespoon

dark rum

4

scallions, thinly sliced

2

eggs, hard cooked, sieved

In a med bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground pepper. Spread over the wild boar and let stand while preparing the beans. In a lg pot, cover the beans with cold water. Heat to boiling and boil for two minutes. Turn off the heat and let stand one hour. Drain. Wipe out the pot and return beans, cover with cold water and heat to boiling. Reduce heat and simmer for 30 minutes. Drain. Preheat the oven to 325 degrees. Cook the salt pork in boiling water for five minutes. Drain and pat dry. Heat the oil in a heavy, deep casserole. Stir in the salt pork and cook over med heat until golden, about 3 min. Stir in the onion, minced garlic, and Jalapeno pepper. Cook 1 minute. Stir in the ham and cook two more minutes. Stir the remaining chili powder into the onion mixture. Add the beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of boar on top of the beans, cover and place in the middle of the oven. Cook for 1 1/2 to 2 hours or until internal meat thermometer reads 170 degrees. Turn the meat twice and stir the beans. Add more broth if dry. Remove the meat and allow it to stand, covered, for 10 to 15 minutes. Meanwhile, skim the fat from the chili. Cut the meat from the bone and into thin slices. Layer it over the beans. If desired, stew, covered, to tenderize the meat. Serve with hot rice and a sprinkling of scallions and sieved eggs. Yield: 6 servings

Page 187

ROASTED KANGAROO FILLET W' ILLAWARRA PLUM/CHILLI SAUCE

200

gm

100

gm

3

kangaroo fillet oil olive thyme, wild, sprigs, chopped.

10

gm

pepper, cracked

50

gm

illawarra plums

50

ml

wine, port

10

ml

vinegar, balsamic

100

ml

game glaze

1/4

teaspoon

chilli, red, finely chopped.

2

teaspoon

honey, blue gum

1

pinch

1

mint, native ground wild mint polenta diamonds* * see s; eparate recipe.

Marinate the kangaroo in oil, thyme and cracked pepper overnight. For the sauce, place the plums, port, balsamic vinegar, game glaze, red chillies, blue gum honey and native ground mint in a pan to blend and reduce. Seal the kangaroo in a hot pan and lightly season. Roast in a hot oven 200-220^C for approximately 8 minutes. Remove from the oven and rest in a warm place for 5 minutes before slicing for presentation, Spoon some of the sauce onto the serving plates and arrange the sliced kangaroo on top of the sauce. Garnish with WILD MINT POLENTA DIAMONDS. from the menu of SANS SOLERO BAY, Cox Peninsular, Northern Territory, Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 1 servings

Date: 25 Feb 98

Page 188

SANTA FE PORK LOIN ROAST

1

(4

to 5 pound) boneless pork loin roas; t

1/2

teaspoon

salt

1/2

teaspoon

black pepper

1

teaspoon

chili powder

1/2

teaspoon

garlic salt

3/4

cup

apple jelly

3/4

cup

ketchup

1 1/2

tablespoons

vinegar

1/2

teaspoon

chili powder

1

cup

crushed corn chips

Rinse meat well and pat dry with paper towel. In small bowl, mix salt, black pepper, 1 teaspoon chili powder and garlic salt together. Rub on outside of roast, then place roast on rack in shallow roasting pan. Bake at 325 degrees F for about 2 to 2 1/2 hours or until meat thermometer reads 165 degrees F. Meanwhile, in small saucepan, stir apple jelly, ketchup, vinegar and ½ teaspoon chili powder together. Heat until mixture comes to a boil. At that time, reduce heat and simmer, uncovered, for about 2 minutes. When temperature inside meat reaches 165 degrees F, brush or spoon on apple jelly and ketchup glaze. Sprinkle corn chips over top of roast. Continue baking until internal temperature reaches 170 degrees F (about 15 minutes longer). After baking, remove from oven and allow roast to rest for about 10 minutes before slicing. Each pound of meat serves 3 to 4 people.

Page 189

SANTA FE SWEET POTATO SOUP By: America's Everyday Diabetes Cookbook 2

dried

new mexico chili peppers

2

cups

boiling water

1

tablespoon

2

vegetable oil onions, finely chopped

4

cloves

garlic, minced

1

finely

chopped jalapeno pepper, optional

1

teaspoon

salt, optional

1

teaspoon

dried oregano leaves

4

cups

peeled, cubed sweet potatoes, about; 1/2 inch

6

cups

vegetable or chicken broth

2

cups

corn kernels, thawed if frozen

1

teaspoon

grated lime zest

2

tablespoons

lime juice

2

roasted

red peppers, cut into thin strips finely chopped cilantro

In a heatproof bowl, soak chilies in boiling water for 30 minutes. Drain, discarding soaking liquid and stems. Pat dry, chop finely and set aside. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, jalapeno pepper and salt, if using, oregano and reserved chilies and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add sweet potatoes and broth and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until sweet potatoes are tender. Strain vegetables, reserving broth. In a blender or food processor, puree vegetables with 1 cup reserved broth until smooth. Return mixture, along with reserved broth, to slow cooker stoneware. Or, using a hand-held blender, puree the soup in stoneware. Add corn, lie zest, and lime juice. Cover and cook on High for 20 minutes, until corn is tender. When ready to serve, ladle soup into individual bowls and garnish with red pepper strips and cilantro. Yield: 8 servings

Page 190

SANTA FE SWEET POTATO SOUP

2

dried new mexico chili

1

peppers

2

cup

1

tablespoon

2

boiling water vegetable oil onions, finely chopped

4

cloves garlic, minced

1

finely chopped jalapeno

1

pepper, optional

1

teaspoon

salt, optional

1

teaspoon

dried oregano leaves

4

cup

1

peeled, cubed sweet potatoes about 1/2 inch

6

cup

2

cup

1

vegetable or chicken broth corn kernels, thawed if frozen

1

teaspoon

2

tablespoon

2

grated lime zest lime juice roasted red peppers, cut

1

into thin strips

1

finely chopped cilantro

In a heatproof bowl, soak chilies in boiling water for 30 minutes. Drain, discarding soaking liquid and stems. Pat dry, chop finely and set aside. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, jalapeno pepper and salt, if using, oregano, and reserved chilies and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add sweet potatoes and broth and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until sweet potatoes are tender. Strain vegetables, reserving broth. In a blender or food processor, puree vegetables with 1 cup reserved broth until smooth. Return mixture, along with reserved broth, to slow cooker stoneware. Or, using a hand-held blender, puree the soup in stoneware. Add corn, lime zest and juice. Cover and cook on High for 20 minutes, until corn is tender. When ready to serve, ladle soup into individual bowls and garnish with red pepper strips and cilantro. Nutritional Information Per Serving (1/8 of recipe): Calories: 175, Fat: 3 g, Carbohydrate: 31 g, Fiber: 4 g, Protein: 7 g, Sodium: 439 mg, Cholesterol: 0 mg Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Fat :Source: "America's Everyday Diabetes Cookbook" by Katherine E. Younker From: [email protected]

Date: January 1, 1997

Yield: 4 servings

Page 192

SAVORY VENISON CHILI

1/4

lb

slab bacon; cut into 1/4 dice

1

medium

onion; coarsely chopped

6

medium

carrots; peeled, halved lengthwise

2

teaspoon

chili powder

2

teaspoon

cumin; ground

1

teaspoon

majoram or oregano; dried

1/4

teaspoon

red-pepper flakes

2

lb

venison shoulder, cut into 1/2 cube; s

1

can

italian plum tomatoes; 28oz, crushed

1 1/2

cup

beef or chicken broth; defatted

1/2

cup

red wine

1/4

cup

tomato paste

1

can

dark-red kidney beans; 16oz, drained

1

cup

baby lima beans (defrosted if froze; n)

3

cup

cooked rice or barley (opt)

1. Brown the bacon in a skillet over medium heat for about 10 minutes or until golden brown. Remove bacon with a slotted spoon and set aside. Reserve 3 tablespoons of bacon fat, discard the rest. 2. Place 2 tablespoons of the bacon fat in a casserole; add the onions and carrots, sprinkle with chili powder, cumin, marjoram and red-pepper flakes, then cook for 5 minutes. Add the reserved bacon. 3. Pour off the remaining tablespoon of bacon fat back into the skillet. Brown the venison over medium-high heat in small batches and remove to the casserole with a slotted spoon. The meat should brown quickly so raise the heat to high if necessary. 4. Add tomatoes, broth, wine and tomato paste. Bring to a simmer and cook, uncovered for 40 minutes, stirring occasionally. Reduce the heat if the chili begins to boil. 5. Add the kidney and lima beans, then adjust seasonings. Simmer 10 minutes longer or until meat is tender. 6. Serve the chili hot in 6 bowls (over rice or barley, if desired). Serves 6. Per serving (without rice): 514 calories, 12g fat, 135mg cholesterol. Source: Miami Herald Parade Magazine, 10/23/94 Typos by .\\ichele Yield: 6 servings

Page 193

SCRAMBLED EGGS WITH CACTUS By: Better Homes and Gardens 2

to

3 cactus pads (6 to 8 oz. total) o; r one 8 oz. can nopalitos

1/2

cup

chopped onion (1 medium)

1/2

cup

chopped red or green sweet pepper

1

tablespoon

pieces), rinsed and drained

8

margarine or butter eggs

1/3

cup

milk

1/2

teaspoon

chili powder

1/4

teaspoon

salt dash ground black pepper flour tortillas, warmed salsa

Carefully rinse cactus pads; pat dry. Holding cactus pads with tongs, use a small, sharp knife to carefully trim off eyes around edges and on both sides of pads; discard. Cut cactus pads into thin strips (you should have about 2 cups). In a large skillet cook cactus with onion and sweet pepper in margarine or butter about 3 minutes or until onion is tender. In a bowl beat eggs, milk, chili powder, salt, and black pepper with a fork. Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edge. Using a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat about 5 minutes more or until eggs are cooked through, but are still glossy and moist. Remove from heat. If desired, serve with tortillas and salsa. Tip: Nopales, the fleshy, oval pads of the prickly pear cactus, are showing up in many supermarkets. Cooked, they’re soft but crunchy, with the slipperiness of okra and flavor of green beans. The pads have tiny, sharp thorns that usually are removed at the market. To remove any thorns, carefully hold the pad and scrape with a paring knife. Use the tip of a sharp knife or a vegetable peeler to remove the thorn bases and any blemishes. NOTE: To lower the cholesterol in this recipe, use an egg substitute or egg whites. Yield: 6 servings.

Page 194

SHAZZA'S VENISON CURRY

600

gm

1 1

stewing venison cut into even cubes

tablespoon

4

fennel seeds cloves

1

teaspoon

chilli, ground

1

teaspoon

paprika

1

tablespoon

ground coriander

1

tablespoon

ground cumin, ground

1

teaspoon

1

turmeric, ground onion, peeled and finely

1

chopped

2

garlic cloves, finely

1

chopped

2

large

1

red chilies finely chopped green chilli finely chopped

1

tablespoon

water

2

tablespoon

oil

300

gm

1 4

canned tomatoes, finely chopped

tablespoon

natural yoghurt

1

pilaf rice or boiled rice

1

raita

1

cauliflower and spinach with

1

coconut

1

mango chutney or your choice

1

chutney

1

lime pickle or your choice

1

pickle

1

papadums

Grind the fennel seeds and cloves in a coffee grinder or in a mortar pestle. Stir in the remaining spices until well combined. Masala Paste: Place all the ingredients in a food processor and puree to a smooth paste, or ground them together in a mortar and pestle. To Cook: Place the oil in a large saucepan and place it over a moderate to high heat. When the oil is hot add the dried spices and fry them for a minute until aromatic. Add the masala paste to the pan and stir it so it is combined with the dry spices, fry it for a couple of minutes. Stir the venison into pan so that it coated with the paste, cook it for a few minutes and turn them occasionally so that the venison is brown. Stir in the tomatoes and add around half a cup of water to the curry. Reduce the heat to the lowest temperature and leave it to cook for 1 1/2 -2 hours, stirring regularly so that the ingredients cook evenly and the bottom doesn't burn, add more water if it becomes dry. The meat should be tender and the sauce thick, stir in the yoghurt and cook the curry for a few more minutes. Serve or cool and refrigerate and reheat when ready to serve (the flavours will develop if it is left for a day before reheating. Serve the curry in a bowl in the centre of a table accompanied with Raita, chutney, pickles, rice, papadums and cauliflower and spinach with coconut or another vegetable dish (optional).

Page 195 From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:07:58 ~0000 Yield: 4 servings

SHAZZA'S VENISON HASH

1 1/2

lb

ground venison

3

onions, diced

1

green pepper, diced

16

oz

can tomatoes

2

teaspoon

salt

1/3

teaspoon

1 1/2

chili powder red pepper, diced

cup

chopped chiles (optional)

Preheat over to 350F. In large skillet cook and stir venison, onions, and peppers until meat is brown and vegetables tender. Drain off the fat and stir in tomatoes, salt, pepper, chili powder, red pepper and chiles. Heat through and pour into covered casserole dish. Bake 1 hour stirring a couple times while cooking. From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:08:39 ~0000 Yield: 4 servings

Page 196

SMOKED DUCK AND BLACK BEAN SPRING ROLL

2

cup

black beans

1

tablespoon

chili powder

1

teaspoon

chili powder

2

tablespoon

olive oil

4

oz

diced red onions

4

oz

red peppers

2

cup

smoked duck legs, slow roasted

1

teaspoon

cracked cumin

2

teaspoon

salt

1

teaspoon

pepper

3

oz

white stock

2

tablespoon

chopped cilantro

1

pkg

lumpia spring roll wrappers, 30-35; rolls

1

pan roasted corn relish

Johnathan Marohn, chef and owner of Sienna, South Deerfield, Mass. Makes 30-35. 1. Soak and cook black beans in water with 1 tbsp. of the chili powder, adding salt during the last 1/2 hour of cooking. Let cool and drain beans. 2. Debone duck and shred meat. 3. In a large saute pan, heat oil and saute onions and peppers with cumin and the remaining 1 tsp. chili powder, salt and pepper till translucent. Add the duck meat, beans and stock, cook until mixture is moist but not soupy. 4. Let mixture cool, add cilantro and roll in Lumpia spring roll wrappers. 5. Fry in 375' oil till golden. Yield: 35 servings

Page 197

SMOKED PASILLA SEARED CERVENA DENVER STEAKS

----VENISON STEAKS---2

smoked pasilla chilies,

1 1

stemmed and seeded teaspoon

1 1

teaspoon

1 1

whole coriander, toasted and ground whole comino, toasted and ground

teaspoon

1

black peppercorns, toasted and ground

2

lb

cervena denver leg cut in

8

oz

pieces

2

tablespoon

olive oil

1

salt

1

fresh mango, peeled and

----SALSA---1

small diced

1

small

jalapeno, bruniose

1/2

small

red onion, bruniose

1

small

red bell pepper, bruniose

1/4

bunch

fresh cilantro, chop fine

1

oz

orange juice, fresh

2

oz

lime juice, fresh

1

salt

For the steaks In a large saute pan on medium high heat, toast chilies, whole coriander, whole cumin and black peppercorns until they start to slightly brown and the aromas begin to increase. Then remove from heat and cool. Grind the spices in a spice grinder until coarse. Rub steaks with the olive oil and season with pasilla chile crust and salt. Grill over hickory wood until steaks are medium rare. Let meat rest about three minutes before slicing. Slice and serve. For the salsa: In a small bowl, add mango, jalapeno, onion, red bell pepper, cilantro and orange juice, mix lightly. Finish to taste with lime juice and salt. Yield: 4 servings BROTHERS RATHBUN SOURCE: Chef du Jour Cooking Show Copyright 1997, TV FOOD NETWORK; SHOW #DJ9487 MM Format by Dave Drum - 21 December 1999 FROM: Uncle Dirty Dave's Archives From: Dave Drum

Date: 31 Jul 03

Yield: 4 servings

Page 199

SOUTHWESTERN BEAN PANCAKES

2

c.

cooked or canned kidney or other be; ans, drained

1 3/4

c.

cornmeal

2

tsp.

baking powder

1

tsp.

ground cumin

1

tsp.

chili powder

1/4

tsp.

cayenne pepper, or to taste

salt and freshly ground pepper to t; aste

about 1 1/2. milk or water 1

egg, lightly beaten vegetable oil sour cream for garnish (optional) chopped fresh cilantro (coriander l; eaves) or scallions (spri garnish (optional)

Beans used to be a larger factor in our diet than these days. While some of the population have clung to the bean as a staple item on their menu, for many folks, meats are now their main source of protein. Why should we be eating more beans? Beans are rich in proteins (not 'complete' proteins) are naturally fat-free and cholesterol free, are inexpensive, have an unlimited shelf life (dried), and they just plain taste good.This recipe reminds me of a souped up version of Cherokee Bean Bread. Puree the beans in an electric blender or food processor, using a little of the milk if the beans are too dry. Combine the dry ingredients in a bowl and stir in the pureed beans, milk, and egg to make a thick batter. Heat a little vegetable oil in a skillet over moderate heat and drop the batter by heaping tablespoonfuls. Fry until golden brown on both sides, about 4 to 5 minutes total. Keep warm in a warm oven or serve at room temperature. Garnish with sour cream and chopped cilantro or scallions if desired. Note: I have found that if the beans are warm they will blend a whole lot better than when they are cold. Yield: serves 4 to 6.

Page 200

SPATCHCOCK MARINATED IN CHILLI, LIME AND GINGER +

4

spatchcocks

2

limes, juice of...

1

teaspoon

ginger, green, crushed.

1/2

cup

chilli sauce, sweet

1

cup

sherry, sweet

1/2

cup

sugar, castor, [* 1]

1/2

cup

oil, olive

1/2

cup

vinegar, rice wine

1/2

teaspoon

oil, mustard

2

cup

1

stock, chicken bok choy, bunch of...

1/2

wom bok

1

chinese spinach, bunch of..

375

ml

8

champagne lemon myrtle leaves

150

gm

2

tablespoon

4

butter sugar, castor [* 2] rice paper, round sheets of

Fillet the spatchcock, removing the breastbone, leaving 4 portions from each bird. Mix the lime juice, crushed ginger, chilli sauce, sherry, castor sugar [* 1] and olive oil together and marinade the spatchcocks in this for at least 2 hours. Lightly grease a griddle pan with olive oil and herat well. Drain the spatchcocks and cook the pieces on each side until lightly browned. Place in an ovenproof dish and continue cooking in a moderate oven until the juices run clear. Meanwhile, make a poaching mixture of rice wine vinegar, mustard oil and chicken stock. Quarter the bok choy. Poach in this liquid until the leaves have wilted. Cut the Chinese spinach into 10cm lengths and poach. Shred the wom bok and lightly poach also. In a frying pan place the champagne and lemon myrtle leaves, and reduce by half. Remove the leaves and add the butter, sugar [* 2] and 1/2 a cup of spatchcock marinade [strained]. Return the beurre blanc to the heat until it bubbles. To assemble the dish, fry the rive paper until it is fully expanded, place the bok choy on plates followed by the Chinese spinach and shredded wom bok. Cover with the rice paper, then arrange the spatchcock pieces on top of the rice paper. Pour over the beurre blanc and serve with steamed vegetables. from the menu of TALGAI HOMESTEAD, Darling Downs, Queensland, Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 25 Feb 98

Page 201

Yield: 4 servings

SPICEBERRY DRESSING

1

cup

olive oil

1

cup

canola oil

1/4

cup

balsamic vinegar

1/4

cup

mellow (light-colored) miso

2

tablespoon

lecithin granules

2

tablespoon

brewer's yeast

1

tablespoon

chili paste or

1/4

teaspoon

cayenne pepper

4

teaspoon

fresh lemon juice

3

cloves garlic, peeled

4

common spicebush berries,

1

finely chopped

Place all the ingredients in a blender and process until smooth. Spiceberry Dressing will keep, tightly covered, in the refrigerator for up to 6 weeks. Makes 2 3/4 cups From: Wildman Steve Brill <wildmansteve Yield: 4 servings

Page 202

SPICED CORN ON THE COB

2

large, tender corn cobs, cut into 4; pieces vegetable oil, 3 tbs

1

small

1

clove

onion, finely chopped fresh root ginger, 1 cm (½ inch) gr; ated of garlic, crushed thick set yogurt, 100 g (4 oz) salt for the spice paste: turmeric, ½ tsp

5-

spice, ½ tsp pinch of chilli powder garam masala, ½ tsp ground coriander, 1 tsp water, 3 tbs

This wonderful recipe is inspired by an idea given to me by an Indian friend. The slices of corn cob are poached in an aromatic, spicy sauce with a yogurt base, and are sumptuously delicious. It makes a complete meal if served with the simple mushroom curry. Mix the spices together and stir into a paste with the water. Fry the corn cob pieces in the oil until browned all over, and set aside. Then fry the onion, ginger and garlic for a few minutes until softened, and stir in the spice paste. Cook gently for 2-3 minutes and then stir in the yogurt gradually. Season to taste with salt and return the corn to the pan. Heat through gently and it is ready to serve. Yield: serves 2

Page 203

SPICY BEEF RIBBONS

1

lb

rump roast, trimmed

1

marinade:

1

cup

1

tablespoon

1

cilantro -- finely chopped fresh ginger root -- peeled & minced

4

cloves garlic -- minced

4

tablespoon

sesame oil

2

tablespoon

chili sauce -- hot

2

tablespoon

soy sauce

1

tablespoon

1 1

rice vinegar whole lime -- juiced

pinch

8

sugar -- optional skewers

Cut beef into long strips, about 1/8 inch thick. Mix remaining ingredients. Add beef strips to bowl and marinate in refrigerator for at least 1 hour. Weave 1 or more strips of beef on each skewer. Grill or broil, turning occasionally (2 to 3 minutes each side) or until desired doneness. Recipe By

: Cliff Sittman, Leavenworth, WA (from Friendly

Exchange) Yield: 8 servings

Page 204

SPICY TAINO CHICKEN

4

lb

8

chicken garlic cloves; peeled

1

teaspoon

rock salt

1

tablespoon

chopped fresh oregano

1

teaspoon

black peppercorns

4

small

hot chili peppers

1

teaspoon

minced fresh gingerroot

1/4

teaspoon

saffron threads

1/2

teaspoon

ground cumin seeds

1/2

cup

oil- olive

2

teaspoon

paprika

1/3

cup

3

spanish brandy chopped green onions

2

medium

tomatoes, chopped

1/3

cup

chicken stock

1/2

cup

burgundy

1

tablespoon

1

herb- chopped fresh cilantro garnish: lemon wedges

Preparation Wash the chicken parts, pat dry and remove the skin. Place in a deep square pan and set aside. In the belly of a mortar, combine garlic, salt, oregano, and black peppercorns. Press down with the pestle until garlic is crushed and peppercorns are cracked, then add the chili peppers, minced ginger, and saffron threads. Slowly pound the mixture until achieving a paste and incorporate the oil slowly. At the same time, stir with a spoon to break down the paste. Spread the mixture evenly over the chicken parts, lifting the chicken pieces to ensure distribution of the marinade to the bottom of the chicken parts. Sprinkle all parts with paprika. Cover and refrigerate overnight. If no mortar and pestle is available, execute the steps in a blender set on low speed until all the ingredients are coarsely chopped, then remove the canister, add the oil and shake or stir to break down the paste and blend the ingredients. In a preheated deep skillet, over low-to-medium heat, arrange marinated chicken pieces side by side and brown the chicken on all sides. Spread the chopped onions, chopped tomatoes, and drizzle the burgundy over the chicken parts. Cover and finish cooking on low heat for approximately 35 minutes. Remove from heat and sprinkle chopped cilantro on the chick prior to serving. You may serve directly from the skillet. Serving Suggestions: Serve with White Rice and Black Beans, Puerto Rican style. On the side, an Avocado Salad would be great, as would any tender root vegetable. Recipe from: LA ISLA by Robert Rosado & Judith Healy Rosado :Serves 4 :The pre-Colombian Tainos had no significant form of domestic or wild :livestock, other than some species of aquatic birds or parrots, to :complement their diet of tubers and seafood. The arrival of Columbus,

Page 205 :and later the Spanish colonists, changed life in Puerto Rico through the :introduction of every imaginable European wild and domesticated fowl. :Quails, pheasants, ducks, geese, turkeys, chickens, pigeons, guinea :hens, soon became commonplace on The Island. As happens in nature, :adaptation to the environment dictates the ratio of survival for :species. On The Island, none of the wildlife species survived, but the :domestic variety adapted well, and some chickens and cocks eventually :evolved into regional breeds identified as del pais "from The Island" . :These are still bred today in small numbers on farms and in backyards by :sentimental individuals. :call the following recipe Taino Pollo Picante, as a personal tribute :to the Taino Indians, who were not able to overcome the hostilities of a :newly-imposed environment. and who ultimately chose not to adapt. From: "Tee"
Date: 11-30-02

Page 206

SQUASH OR PUMPKIN BLOSSOM FRITTERS (PUEBLO STYLE)

2

dozen

large squash blossoms (4 dozen of the smaller pumpkin blo; ssoms)

4

eggs

1/2

cup

milk

1

tsp

chili powder

1

tsp

salt

1/4

tsp

cumin powder

2 3

cups

finely ground cornmeal (masa harina; ) oil for deep frying

If you're a gardener or truck farmer, you can do this; otherwise you'll not find blossoms. Farmers must thin the blossoms of these vines, because the vine can support only a couple of pumpkins or a few squash. But they don't usually bring the flowers to market. Perhaps you can persuade a local organic grower to give you some, or your health food co-op to carry them in their short early-summer season. and a potential big-flower-harvest at season's near-end when the shortnss of the growing season left means no flowers can finish fruit. Rinse and pat blossoms dry. In a shallow bowl, beat eggs with milk, chili, salt, cumin. Dip blossoms in egg mix, then roll gentle in cornmeal. Refrigerate for at least 10 minutes to set coating. Heat 2 ' of oil in a deep saucepan to hot but not smoking (3750). Fry blossoms a few at a time until golden, drain on paper towels. Keep warm in 2500 oven until ready to serve. Only in the southwest are the blossoms of squash and pumpkin important as a regligious symbol, as well as food. They appear as sacred symbols in many Pueblo ceremonies, and gave rise to a popular design worked in silver. There is a Hopi Squash Kachina (Patung). He is Chief Kachina (wuya) for the Hopi Pumpkin Clan. He runs with men of a village in spring ceremonial dances to attract rain clouds. The Hopis and Pueblo farmers gather large quantities of squash and pumpkin flowers at the end of the growing season, when these flowers cannot make fruit; that's the time white farmers harvest their curcurbitae and pull up or plow under the still-flowering vines. Yield: serves 4 - 6

Page 207

STEAMED PHEASANT - KOREA

2

pheasants-disjointed

3

cup

water

1

teaspoon

salt

1/4

teaspoon

chili peppers

2

tablespoon

flour

1/2

cup

1 3

scallions garlic clove-minced

tablespoon

sesame seeds

Cook the pheasant with the water, salt and chili peppers until tender, about forty five minutes. Remove the pheasant. Mix the soy sauce and flour, stir into boiling stock. Cook over low heat, until it reaches the boiling point. Return the pheasant pieces and add the scallions, garlic and sesame seeds. Cook ten minutes and serve on rice. Compliments of: Kathleen's Recipe Swap Page [email protected] http://www.ilos.net/~q591b4/recipe Yield: 1 servings

Page 208

STEVE'S HOT! JERKY

5

lb

1

large

beef brisket or venison

1 1

fresh white onion or 1/3 cup onion powder

large

1

fresh garlic or 2 tbl. garlic powder

4

oz

liquid smoke

1

cup

soy sauce kikkoman¨

3/4

cup

1

worcestershire sauce heinz¨

2

tablespoon

1

tablespoon

1

steak sauce a.1.¨ monosodium glutamate acent¨

2

teaspoon

seasoned salt

1/3

cup

black pepper -- ground

1

tablespoon

fresh rosemary leaves

2

tablespoon

5

sugar whole fresh habanero chiles

1

(more to taste) -- with

1

seeds

1

tablespoon

dried pequin chili pepper --

1

with seeds

1/2

bottle

4

tablespoon

1

dried cayenne pepper -ground

1

the hot stuff ---

1

hot sauce melinda's

1

xxxtra¨ (5 fl. oz.)

Prepare meat by cutting into strips 3/4" X 1/2" and as long as you prefer. Cut across grain for tender and lengthwise for chewy. The more consistent you are when cutting the strips the better your jerky will dry evenly. Mix all ingredients in blender except meat and Cayenne. Soak strips of meat in the above mixture and refrigerate for 24-48 hours in a close container (I use a Tuppleware¨ bread box). Shake several times to mix well. Pat dry. Place directly on oven racks that have been covered with tin foil and sprayed with Pam. Cook in pre heated oven @ 160F for 2-3 hours (with door closed). This kills bacteria, removes a lot of the excess moisture and melts any excess fat. Return hot strips to mixture and refrigerate for another 6-12 hours (remember to shake several times). Pat dry and sprinkle with Cayenne powder. Spread in dehydrator. Set dehydrator at 145F. The final drying usually takes about another 6-10 hours. Do not over dry (Check every few hours). Jerky should be tuff and leathery, not brittle or hard. A real mouth watering HOT treat! Enjoy. If you don't have a dehydrator return Jerky to 150F oven for 6-12 hours leaving door open a little. An alternate for the final drying would be to use a low heat smoker. Leave out the Liquid Smoke¨ in the Marinate. Note ~ Venison has always cooked faster for me than beef (less moisture?). So check it more frequently. Yields about 1.75 - 2 lbs. dried jerky. Recipe By

: Steve Nearman

Page 209 From: Chad Alan Bumgarner (Recipes And Food Folklore) Ä Yield: 1 servings

Date: 03 Jul 97 Eat-L List

Page 210

STEWBURNER'S VENISON CHILI WITH PAPAYA

1/2

lb

1 1 1/2

dried black beans, rinsed and picked over

lb

1

venison stewing meat, cubed (1/2-inch pieces)

2

tablespoon

medium-hot chili powder

3

tablespoon

mild olive oil

1/2

lb

1

hot italian sausages, casings removed

2

cup

chopped onions

2

tablespoon

minced garlic

2

teaspoon

dried oregano, crumbled

2

teaspoon

ground cumin

1 1/2

teaspoon

salt

1 1/2

teaspoon

freshly ground black pepper

1 1/2

teaspoon

sugar

1

can

1

(1 pound) italian plum tomatoes, including the

1

juices

3/4

cup

dry red wine

1

cup

beef broth

3

tablespoon

tomato paste

2

tablespoon

red wine vinegar

1

sour cream

2

medium-ripe papayas, peeled,

1

seeded, and cubed (1/2-inch

1

pieces)

1

cup

1

sliced scallions, green part only

Place the beans and 1 quart water in a large, heavy saucepan and soak overnight. Combine the meat with the chili powder and 2 tablespoons of the olive oil in a bowl. Cover and refrigerate overnight. Heat the remaining 1 tablespoon olive oil in a Dutch oven or soup pot over medium-high heat. Working in batches, brown the venison on all sides, about 5 minutes per batch. With a slotted spoon, transfer the meat to a bowl. Crumble the sausage into the pan. Cook, breaking up the lumps with a fork, until the meat is no longer pink, about 3 minutes. Stir in the onions and garlic, and cook for 5 minutes. Reduce the heat to medium.

Page 211 Stir in the oregano, cumin, salt, black pepper, and sugar and cook until aromatic, 2 minutes. Stir in the venison, tomatoes, red wine, beef broth, and tomato paste. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the meat is very tender, stirring occasionally, about 1-1/2 hours. Meanwhile, bring the beans to a boil over high heat. Reduce the heat to low and simmer until the beans are tender but not mushy, about 1 hour, adding more water if necessary to keep the beans covered. Drain well. Degrease the chili, then stir in the beans and vinegar. Simmer 5 minutes. Adjust the seasoning, if necessary. This chili should be thick, but can be thinned with broth, if necessary. Ladle the chili into large bowls. Top with sour cream, papayas, and scallions. Serve at once. From: Nicole Routhier's Fruit Cookbook From: "Lavannda Lavannda"
Page 212

STIR-FRIED KANGAROO STRIPS W/ BOK CHOY & CHILIE BLACK BEA

400

gm

kangaroo fillet, trimmed and sliced; into thin strips

1

bunch

baby bok choy, washed

2

teaspoon

birdseye chillies, chopped

1

teaspoon

shallots (not spring onions), chopp; ed

1

teaspoon

garlic cloves, chopped

1

teaspoon

25 1

fresh green ginger, chopped ml chinese brown rice wine

tablespoon

150

black beans, washed and drained ml light beef stock

50

ml soy sauce

1

teaspoon

fish sauce

1

teaspoon

freshly ground black pepper.

Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached. Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of garlic and ginger and saute quickly for 30 secs until aromatic. Add the brown rice wine and reduce until it thickens. Add black beans, stock, soy sauce, and bring to boil. Cook for five minutes then take off heat and set aside. Heat some oil in a clean wok; add the remaining garlic and chillies, then kangaroo strips. Toss quickly for a few seconds over high heat. Add the warm sauce and the bok choy leaves. Cook quickly for a few seconds until leaves are wilted, for one minute only. Season with fish sauce and freshly ground black pepper. Pile onto centre of plate and serve immediately. Makes 4 servings. Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93. Courtesy, Mark Herron. Posted by Stephen Ceideberg; June 4 1993. Yield: 4 servings

Page 213

SWEET 'N SPICY BROILED RABBIT

1

fryer rabbit -cut into servings pie; ces

3

slice

bacon; diced

1

cup

onions; finely chopped

2

centiliter

garlic; minced

1/2

cup

lemon juice

2

tablespoon

honey

1

tablespoon

curry powder

1

tablespoon

chili pepper

1

teaspoon

salt

1/8

teaspoon

pepper; optional

Saute bacon in frying pan over low heat until lightly brown. Add onion and garlic; cook just until onion is tender. Add lemon juice, honey, curry powder, chili pepper and salt. Mix and simmer 2 to 3 minutes. Cover; let stand in refrigerator 2 to 3 hours to let flavors blend. Arrange rabbit pieces in a shallow dish; spoon sauce over pieces. Cover and marinate 3 to 6 hours, or over night, in refrigerator. Drain pieces and save sauce. Place pieces on a rack in broiling pan. Place in broiler so top of meat is about 4" from source of heat. Broil 12 to 15 minutes on first side, turn, broil 10 to 12 minutes on second side. Brush frequently with marinade while broiling. This may be grilled on charcoal grille using same procedures. The preceding recipe is from the American Rabbit Breeder's Association Domestic Rabbit Cook Book. Copies of the Domestic Rabbit Cook Book containing over 600 rabbit recipes may be obtained at a cost of $5.00 plus S&H by contacting the ARBA at: American Rabbit Breeder's Association P.O. Box 426 Bloomington, Illnois 61702 Phone (309) 827-6623 Yield: 1 servings

Page 214

TEPARY BEAN, NOPALITOS, AND CORN SALSA

1

cup

cooked tepary or black)beans

1

small

jar (6 oz.) nopalitos

1

can (10 oz.)

5

corn, drained medium, ripe tomatoes, diced

1

small

red onion, diced

2-3

cloves

garlic, minced

2-6

fresh

chilepequíns or chiletepíns, finely; minced (or to taste)

1

teaspoon

blended chili powder

1/2

teaspoon

cumin powder

1/3

cup

fresh cilantro, minced juice of 3 small limes (or 1 large; lemon) pinch of salt (optional)

Try this salsa over green corn tamales, cheese enchiladas, or with calabacitas (zucchini or summer squash cooked with chiles, onion, garlic, tomatoes, and lime juice). Of course, it's also wonderful with chips. In a large bowl, mix all ingredients together well and refrigerate for an hour or so (to let the flavors marry) or serve immediately with hot corn tortillas or chips. Variations: Substitute pinto, or Anasazi beans for the black beans. Substitute diced raw or lightly steamed zucchini or other summer squash for the nopalitos. Diced fresh or rehydrated dried mangoes (cut up dried mangoes with a pair of scissors and soak in water for about 15 minutes) make a very tasty addition to this salsa. Substitute other varieties of chiles according to availability and taste: pasillas, chipotles, serranos, or even the incendiary habanero.

Page 215

TEXAS "LAVA" CHILI NO. 3064

4

lb

boneless sirloin roast

2

lb

boneless venison roast

2

cup

lone star beer

1/2

cup

regular coca cola

4

medium

onions, chopped coarse

5

cloves garlic, minced

2

cup

tomato sauce

1

cup

sour mash bourbon

1

cup

green bell pepper, chopped

1

cup

6

red bell pepper, chopped ancho peppers, dried and

1

chopped

6

green jalapeno peppers

1

seeded and diced

2

tablespoon

tabasco sauce

1 1/2

cup

tomato paste

1

tablespoon

cayenne flakes

1

teaspoon

allspice

1

tablespoon

cumin, ground

2

tablespoon

fresh cilantro,chopped

2

tablespoon

cumin, ground

2

tablespoon

peanut oil

1

tablespoon

cumin, ground

Cut all the meat into 1/4 " cubes. Put the peanut oil in a large, cast iron pot. Heat over medium high heat. Add the onions, garlic, meat cubes and the first measure of cumin. Cook until the meat is browned. Add the tomato sauce, beer, bourbon, Coca-Cola, chile peppers, Tabasco, cayenne, allspice, cilantro and second measure of cumin. Cover. Cook over low heat for 45 minutes, stirring often. Uncover. Cook for another 20 minutes. Stir in the third measure of cumin. Serve. ~~~ Don Housto Recipe By

:

Yield: 1 servings

Page 216

TEXAS CHILI CON CARNE (TL, AMERICAN COOKING: THE GREAT WE

6

dried anchos

8

dried hot red chiles

3 1/2

cup

1/2

lb

1 3

boiling water beef kidney suet in 1/2 pieces

lb

1

lean boneless venison or beef chuck in 1/2 cubes

3

bay leaves, crumbled (i'd

1

leave them whole)

1

tablespoon

cumin seed

2

tablespoon

garlic, chopped

4

teaspoon

dried oregano

3

tablespoon

paprika

1

tablespoon

sugar

1

tablespoon

salt

3

tablespoon

yellow cornmeal

1

teaspoon

1

cayenne, optional cooked pinto beans, on the

1

side

1

cooked rice (from 3 c raw

1

rice), on the side

Prepare the chiles by stemming them, tearing them open, and brushing the seeds out under cold running water. Remove any large ribs unless you want a hot chili. Chop the chiles coarsely and soak them in water for 30 min. Drain them and set them aside, reserving the soaking water. Render the suet in a big heavy kettle. Remove and discard (or eat) the crunchies. Pour off all but 1/4 c of the fat. Cook the meat in this fat until the meat changes color. Add 2 1/2 c of the soaking water and bring this all to a boil. Add the bay leaves and reduce the heat to low. Simmer the stew 1 hr with the lid ajar, stirring it occasionally. Toast the cumin seeds 10 min over low heat. Blend them in a blender until they are a fine powder. Add the soaked chiles, the rest of the soaking water, and the garlic, oregano, paprika, sugar, and salt. Blend this until the mess is smooth. Stir the puree into the stew and cook it 30 more min with the lid ajar, stirring it occasionally. Then, stirring constantly, add the cornmeal in a thin stream and bring the chili to a boil. Cook, stirring all the time, until it seems done. Add the cayenne if you wish. Serve the chili with rice and beans (ON THE SIDE!). From: Michael Loo Yield: 4 servings

Date: 10 Feb 98

Page 217

TEXAS RATTLESNAKE CHILI

2

tablespoon

vegetable oil

1/2

cup

onion; chopped

1/2

cup

green pepper; chopped

1

centiliter

garlic; minced

1

lb

lean ground beef

1

cup

rattlesnake meat; cubed chicken can be sub

2

tablespoon

chili powder

2

teaspoon

salt

1

teaspoon

cayenne pepper

2

can

(14.5 oz) tomatos; undrained

1

can

(6 oz) tomato paste

2

cup

water

2

cup

pasta; small shells

In 5-qt saucepan, heat the oil and cook onion, green pepper and garlic until tender. Add meat. Cook until done, about 5 minutes. Stir in seasonings, tomatoes and tomato paste. Heat to boiling, reduce heat and simmer 2 hours. Before serving, add water and return chili to boiling. Stir in the uncooked pasta; continue boiling, stirring frequently, 10 to 15 minutes or until pasta is done. Posted by Dakota Evans, Fido COOKING, 2/96 MMed by Dave Sacerdote From: Dave Sacerdote Cooking Echo Ä Yield: 6 servings

Date: 02 Feb 97 National

Page 218

TEXAS VENISON CHILI

1/2

cup

1

lb

1/2

olive oil venision sirloin; cut in cubes

1

lb

ground beef (extra lean)

2

cup

yellow onions; chopped

1

cup

green pepper; chopped

1/4

cup

4 3

large

1 1/3

celery; chopped cloves garlic; minced jalapeno chile pepper seeded and chopped

cup

1

masa harina (mexican corn flour)

1/3

cup

chili powder

1/2

teaspoon

cayenne pepper

1

teaspoon

ground cumin

1/2

teaspoon

white pepper

1/2

tablespoon

salt

2

can

1

(15 1/2 oz.) chopped tomatoes

3

cup

2

cup

1

beef broth canned black beans; rinsed and drained

Heat oil in a large Dutch oven or kettle over moderately high heat. Brown venison and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in beef juices, stirring until onion is soft. Add masa harina, chili powder, Add cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stir in beans and simmer 15 minutes more. Recipe by: EBWATERS Yield: 8 servings

Page 219

THREE SISTERS STEW By: http://www.oneida-nation.net/cookbook/squash05.html l tablespoon olive or cannola oil l large onion, sliced l clove garlic, crushed l jalapeno chili, finely chopped 4

cups

yellow summer squash, sliced (about; 1 pound)

4

cups

zucchini, cut into l inch pieces (a; bout 2 medium)

4

cups

butternut squash, peeled and cubed; (about 1 large)

3

cups

green beans, cut into l inch pieces; (about 1 pound) l cup frozen whole kernel corn l teaspoon dried thyme leaves

2

l6-ounce

cans kidney beans, undrained

Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10-15 minutes, stirring frequently until squash is tender Yield: 6 servings

THREE SISTERS STEW 5 By: http://www.oneida-nation.net/cookbook/squash05.html l tablespoon olive or cannola oil l large onion, sliced l clove garlic, crushed l jalapeno chili, finely chopped 4

cups

yellow summer squash, sliced (about; 1 pound)

4

cups

zucchini, cut into l inch pieces (a; bout 2 medium)

4

cups

butternut squash, peeled and cubed; (about 1 large)

3

cups

green beans, cut into l inch pieces; (about 1 pound) l cup frozen whole kernel corn l teaspoon dried thyme leaves

2

l6-ounce

cans kidney beans, undrained

Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10-15 minutes, stirring frequently until squash is tender Yield: 6 servings

Page 220

THREE SISTERS STEW7

l tablespoon olive or cannola oil l large onion, sliced l clove garlic, crushed l jalapeno chili, finely chopped 4

cups

yellow summer squash, sliced (about; 1 pound)

4

cups

zucchini, cut into l inch pieces (a; bout 2 medium)

4

cups

butternut squash, peeled and cubed; (about 1 large)

3

cups

green beans, cut into l inch pieces; (about 1 pound) l cup frozen whole kernel corn l teaspoon dried thyme leaves

2

l6-ounce

cans kidney beans, undrained

Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10-15 minutes, stirring frequently until squash is tender Yield: 6 servings

Page 221

THREE-ALARM BUFFALO CHILI

5

lb

buffalo stew meat (3/4

1

cubes)

1

or 2 fresh or pickled

1

jalapeno chilies

1

large

onion, chopped

4

cloves garlic, minced or

1

pressed

2

large

firm-ripe tomatoes, cored,

1

peeled, seeded, and chopped

1

large

can (15 ounces) tomato sauce

1

can

(12 ounces) beer

2

teaspoon

dried oregano leaves

2

to 3 teaspoons coarsely

1

ground black pepper

1 1/2

tablespoon

ground cumin

1

tablespoon

paprika

1/3

cup

ground pasilla chili or

1

ground new mexico chili

1

water

1

salt

To prepare fresh jalapenos, hold each by the stem over a gas flame or almost touching an electric burner on high, turning until chili is charred on all sides. Let chilies stand until cool. Wearing gloves (to prevent hands touching eyes) pull blistered skin from chilies. Cut chilies in half lengthwise and scrape out seeds and veins; cut off stems. Chop chilies finely; discard remainder. For pickled chilies, cut off and discard stems and chop finely. Add oil to a 6- to 8-quart pan over medium-high heat. Add meat, a portion at a time, and cook until well browned on all sides. Add onion and garlic and stir often until onion is limp, about 5 minutes. Stir in tomatoes, tomato sauce, chopped jalapenos, beer, oregano, pepper, cumin, paprika, and ground pasilla chili; stir well. Bring to a boil, cover, reduce heat, and simmer until meat is very tender when pierced, about 2-1/2 hours; stir occasionally. If chili is thinner than you like, uncover and simmer until some of the liquid evaporates. If it's thicker, stir in water and bring to boiling. Add salt to taste. from McCurdy's New Game Kitchen Judy Howle Flavors of the South Recipes for "heat lovers" http://www.ebicom.net/~howle From: Judy Howle List Ä Yield: 1 servings

Date: 07 Sep 97 Chile-Heads

Page 222

TOMATILLOS CHILI

1

x

no ingredients

1 whole chicken 3 cloves crushed garlic 1 lg. yellow onion-chopped 1 T. chopped fresh rosemary 2 or 3 pablano peppers-roasted, pealed, and seeded 4 C. cooked white navy beans 2 lbs tomatillos (husk tomatoes) dehusked and diced 1 or 2 chayote squash pitted and diced 5 napales (cactus leaves) diced or juliened 1 C. chopped cilantro Place the chicken in a large stock pot with onion, garlic, salt and pepper to taste. Cover with water and bring to a boil, reduce heat, allow to simmer for 1 hour, adding more water if neccesary. Remove chicken from stock and place on cutting board to cool. Strain stock, replace vegetables in pan and reserve stock to one side. Debone chicken, add meat to pot. Add pablanos, beans, tomatillos, squash, and napales. Add enough of the reserved stock to cover, bring to a boil, reduce heat and simmer at least 1 hour, stirring occasionally and adding more stock if needed. 15 minutes before serving, stir in the cilantro. Substitutions: for the tomatillos you can substitute an equal amount of green tomatoes. For the napales you can use two cups of fresh green beans, the flavor and texture is almost identical. For the chayote squash, 4 or 5 green apples and the juice of 1 lime. source unknown Yield: 1 recipe

Page 223

TRISH GOOD'S ELK OR MOOSE LIVER

1

whole liver, sliced

1/2

cup

flour

1/4

cup

bacon grease

1

can

beef broth

2

tablespoon

tomato paste

1/2

onion, cubed

3

garlic cloves, minced

1

bell pepper, sliced

1/4

teaspoon

chili powder

1

pinch

oregano

1

pinch

1

black pepper salt to taste

Heat bacon grease in a fry pan. Coat liver with flour, brown on both sides. Sprinkle some more flour on the liver then add enough water to cover the liver about 3/4. Cook until the water is almost cooked away, turn the liver and repeat. Move the liver and remaining broth to a casserole dish, pre-heat oven to 325. Add beef broth, tomato paste, onion,garlic, chili powder, oregano, black pepper, bell pepper, and salt to taste. Stir, cover, and bake at 325 for about 1 hour. Make good use of the gravy, it is delicious as well. Makes 2 servings My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S HEARTY DUTCH OVEN BREAKFAST

1

lb

ground venison

2

tablespoon

vegetable oil

1

small

12 1

small

1 1

onion, diced eggs can jalapenos diced or green chilies

lb

1

cheddar cheese, mild or sharp

Brown ground venison in vegetable oil with onion and season to taste. Pour off any excess grease. Break eggs and add diced jalapenos. Stir over medium heat until eggs are nearly cooked. Sprinkle cheese over top. Remove from heat and let sit for 2-3 minutes. Serve with salsa or sour cream. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights

Page 224 reserved. Yield: 4 servings

TRISH GOOD'S MARINADE FOR DEER

1

lemon, juice of

1/2

cup

1/4

teaspoon

2

vinegar, wine tarragon onions, sliced

1

teaspoon

chili powder

1/2

cup

water

2

teaspoon

2

salt bay leaves

1/4

teaspoon

pepper, black

1/2

cup

tomato catsup

1

garlic clove, crushed

Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 225

TRISH GOOD'S VENISON SAUSAGE/SALAMI

1

basic ground meat mix

5

lb

lean venison

1

lb

pork back fat

3

tablespoon

1

salt salami seasoning

2

tablespoon

1

tablespoon

1

sugar cayenne pepper

1

teaspoon

1

tablespoon

1

ground cloves fine-ground pepper

2

teaspoon

garlic powder

3/4

cup

dry milk (mix to thin

1

paste)

1

sausage seasoning

2

tablespoon

sugar

1

teaspoon

cayenne pepper

1 1/2

tablespoon

1 1 1/2

ground chili powder

teaspoon

1

ground celery seed

1

tablespoon

3/4

cup

1

garlic powder dry milk (mix to thin paste)

1

weiner seasoning

1 1/2

teaspoon

ground white pepper

1 1/4

teaspoon

ground coriander

1 1/2

teaspoon

1

mustard powder pepperoni seasoning

2

tablespoon

sugar

1

teaspoon

ground cumin

1 1/3

teaspoon

1

leaf oregano

1

teaspoon

thyme

1

tablespoon

cracked pepper

2

tablespoon

fine ground pepper

3

tablespoon

chili powder

1

teaspoon

whole anise

3/4

cup

1

dry milk (mix to a thin paste)

Grind the meat and fat thoroughly, mix in salt and add one of the seasoning recipes that follow. Keep mixture cold. STUFFING AND COOKING THE MEAT MIX. There are several methods tht you can use to stuff and cook your meat mix. To stuff your meat mix, you can either purchase casings from you meat market or you can use cans to shape your sausage. If you use commercial casings you need to make them pliable by soaking in a solution of 1 pint warm water, 1 tablespoon vinegar, and 1 teapoon salt for three hours. Rinse casings thoroughly before stuffing. After

Page 226 stuffing, cook sausage with one of the methods described below. When using cans, be sure the meat is thoroughly packed in the cans to avoid air pockets. A no. 2 1/2 can is a convenient size. Cover the stuffed cans with foil before cooking. Cooked sausage can be stored safely in the refrigerator for 2 to 3 weeks, or it can be frozen. Frozen sausage should be used within 2 to 3 months for best quality. COOKING METHODS: PRESSURE SAUCEPAN METHOD OF COOKING: Place cans of sausage or casings filled with sausage on rack in pressure saucepan. Put 1 cup water in the bottom of the pan and place cover on cooker. Follow operating directions that came with your pressure saucepan and cook 15 minutes at 15 pounds of pressure, or at "cook" position. When cooking time is completed, set pressure cooker off heat and leave sealed until pressure has returned to the zero position. Place a large pan in the sink and fill with 3 to 4 inches of ice water, remove sausage from cooker and place in water to cool. If necessary add more cold water, being careful not to let water run into the cans. When cool remove sausage from cans, and refrigerate or wrap sausage for freezing. OVEN METHOD OF COOKING: Place filled cans or stuffed casing on rack in baking pan and bake at 325 F for 1 hour and 15 minutes. Cool, package, and store as directed under pressure saucepan method. SMOKING METHOD: USE ONLY WITH STUFFED SAUSAGE CASINGS Hang stuffed sausage casings in smoke house. Hot smoke at 160 degrees to 180 degrees F for about 8 hours. Test for doneness by inserting a thermometer into the center of the sausage. The internal temperature, when done, should be at least 165 degrees F. When cool, regfrigerate or wrap sausage as indicated for other cooking methods. Recipe from: "Oregon State University Extension Service" My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 227

UNCLE BUCK'S CURRANT JELLY SAUCE

1/2

cup

cider vinegar

1 1/2

cup

water

1

teaspoon

dry mustard

1/4

teaspoon

cayenne pepper; to taste

1

teaspoon

paprika; hungarian

2

tablespoon

worcestershire sauce

1

tablespoon

tabasco sauce

1

tablespoon

chili powder

1

tablespoon

1 1

black pepper; freshly ground juice of 1/2 lemon

medium

1

onion; coarsely chopped cl garlic; crushed

2

tablespoon

currant jelly

8

tablespoon

unsalted butter

Recipe by: Uncle Buck's Venison, Littleton, NH Combine all ingredients except the butter in a stainless steel or enamel pa Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. (Don't let it burn. Add a small amount of water if it cooks down too low.) Strain sauce into a clean pan. Add butter. Simmer until the butter melts. Stir with a wooden spoon until well mixed. Remove from heat. NOTE: This sauce keeps well in your refrigerator. Do not freeze! Yield: 1 servings

Page 228

UNCLE BUCK'S VENISON CHILI

2

tablespoon

olive oil

1

medium

bell pepper; chopped

2

medium

2

onions; chopped fine cl garlic; crushed

1

lb

venison; ground

1

lb

venison; cut in chunks

8

oz

tomatoes; canned

4

tablespoon

1

tomato paste bay leaf

1

teaspoon

ground cumin

1

teaspoon

oregano

1/4

teaspoon

cayenne pepper

1

tablespoon

chili powder; mild

1

salt and pepper; to taste

1

cup

beef stock

2

tablespoon

dark brown sugar; to taste

2

can

chili peppers; small

14

oz

red kidney beans, canned

Recipe by: Uncle Buck's Venison, Littleton, NH Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown all meat and add to above. Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer for two hours, stirring occasionally. Add kidney beans and simmer for another 30 minutes. Remove bay leaf and serve. Yield: 8 servings

Page 229

VENISON AND ON AND ON AND ON

1/2

chicken stock cube

1

clove garlic; finely chopped

1

tablespoon

7

tablespoon

1 250

olive oil pinches chilli powder

gm

1

halloumi cheese; cut into 5 slices lemon; juice of

1 1

fresh oregano; chopped

orange; juice of tablespoon

2

chopped fresh sage 2 1/2 cm thi white bread; cubed

200

gm

kurly kale; stalks removed

4

tablespoon

chopped fresh mint

25

gm

butter

4 4

sprigs rosemary slice

1

lemon sweet potato; peeled

1

vegetable oil for deep fat frying

2

venison steaks

2

tablespoon

balsamic vinegar

150

ml

red wine

150

ml

double cream

100

ml

greek yoghurt

1

500 gram bag frozen black forest fr; uits

1

salt and pepper

Preheat oven to 200c/400f/Gas 6. Place the chicken stock cube in a pan and pour on 150ml/ 1/4 pint boiling water. Add the finely chopped garlic clove and cook for 2-3 minutes. Stir through the chopped oregano. Heat through the nuts in a wok. Transfer to a blender and blend with 2 tbsp olive oil, 4 tbsp of the stock mix and the chilli powder, season. Place the slices of halloumi in a dish. Sprinkle over the lemon juice, juice of 1/2 orange and the chopped sage. Season with salt and pepper. Heat a griddle pan and griddle the cheese slices until browned on both sides. Keep warm. Heat 1 tbsp olive oil in a small ovenproof frying pan and fry the bread cubes. Season with salt, transfer to the oven and bake until golden and crispy. Mix half the raw kale with 2 tbsp chopped mint and the peanut dressing. To serve put the croutes on a plate. Pile on the kale and put the halloumi on top. Melt 25g/1oz butter in an ovenproof frying pan with 1 tbsp olive oil. Add the rosemary sprigs and lemon slices. Dice half the potato and add to the pan. Season with salt and pepper. Transfer to a pre-heated oven and bake for 10-12 minutes. Transfer

Page 230 back to the pan and mash, and season. Put a ring mould on a plate and fill with the mash. Allow to set in a warming oven. Finely slice the other half of the potato on a mandolin. Third fill a medium pan with vegetable oil and, when hot, deep fry the potato slices until golden and crisp. Drain on kitchen paper. Cut a venison steak into strips. Heat 1 tbsp olive oil in a frying pan and fry the venison strips with 2 tbsp balsamic vinegar and 150ml/ 1/4 pint red wine. Keep warm. In a separate pan season the second steak and dry fry for two minutes on either side. Keep warm. Heat 2 tbsp olive oil in a wok. Stir fry the remaining kale with 1 tbsp water, season. To serve, remove the ring from the mash, put the stir fry kale on top with the dry fried venison. Garnish with the crisps. Put the venison strips around the plate. Whip the double cream and stir in the Greek yoghurt, 2 tbsp chopped mint and juice of 1/2 orange. Serve with the forest fruits. NOTES : Chef - James Martin Recipe by: Ready Steady Cook Yield: 1 servings

VENISON CHILI

1

x

no ingredients

Ingredients: * 2 lbs. Venison cubed in 1/2" cubes or burger or sausg. * 1 large onion chopped * 2 Tbsp. chili powder * 1 Tbsp vinegar * 1 tsp. salt * 1/4 tsp. pepper * 1 Tbsp. sugar * 1 can tomato sauce * 1 can kidney beans * 1 can pinto beans * 1 can corn * 1/2 cup diced green pepper (optional)

Preparation: *Brown meat and onion in a heavy skillet. Transfer to heavy pot (I use a crock pot. It can also be cooked in a dutch oven over a fire when camping) Add all other ingredients except corn. Cook several hours stirring as needed. Add corn one hour before serving. Note: Serve with freshly baked flour pone.

Page 231

Servings: Five to Ten Thank you Jay McCarter for sharing Venison Chili with us! Yield: 10

VENISON CHILI

1 3

3 tbsp bacon drippings lb

1

ground venison 2 large onions chopped

1

3 clove garlic; minced

1

2 bell peppers chopped

1

2 (1 lb) cans of tomatoes

1

2 (8 oz) cans tomato paste

1

4 tbsp hot chili powder

1

1 tsp ground cumin

1

1 tsp paprika

1

2 tsp salt

1

1 tsp cinnamon

1

1 tsp cocoa

1

black pepper to taste

2 (16 oz) cans chili hot beans Water as needed for - consistency (1 to 2 cups) Heat drippings in a heavy Dutch oven. Add meat and cook until meat is slightly browned. Add onion, garlic, bell peppers and saute until limp. Add tomatoes, tomato sauce, chili powder, cumin, paprika, salt, cinnamon, cocoa, and pepper. Add water and simmer 45 minutes to 1 hour. Add beans and continue to cook for 45 minutes to 1 hour. From AOL. MM: Frank Sargeant's Chili From: [email protected] Yield: 1 batch

Date: 09-04-02

Page 232

VENISON CHILI ALA FRED

1

lb

venson [ground]

1/2

cup

onions [chopped]

1/2

teaspoon

salt

1/4

teaspoon

pepper

4

cup

tomatoes [canned & chopped]

3/4

cup

catsup

1

can

(15« oz) kidney beans

1)

Combine the venison, onions, salt and pepper, and brown in a

skillet, stirring `til crumbley... 2) Add the remaining ingredients, and simmer for 45 min or `til it is of the desired consistancy... Source: Cyndie Steria... Carthage NY in "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook typed for you with permission by Fred Goslin on CYBEREALM Bbs. in Watertown NY, home of KOOKNET at (315) 786-1120 Yield: 4 servings

VENISON CHILI WITH BLACK AND RED BEANS

1

tablespoon

1

lb

1 1

olive oil venison or other desired meat; coarse grind

large

2

onion; dice banana peppers; dice

1/2

oz

chili seasoning

1/2

lb

dried red beans

2

can

dark beer; 12 oz ea, or

24

oz

water

1/2

gal

cold water

Saute meat in non-stick soup pot in oil. Stir, add onions, peppers and chili seasoning. Let meat and veggies brown. Do not burn. Add beans. Deglaze pan with beer, add water and bring to boil. Simmer and stir. Let beans cook until tender. Adjust seasoning. Serve with fresh diced tomatoes, onions, cilantro, jalapenos, salt and pepper. NOTE-You might need to add a small amount of water if beans are not cooked and water evaporates. Source: Chef Jamie Shannon, Commander's Palace, NOLA. From: Arnold Elser Date: 03 Mar 97 Foodwine List (Ask Karen For Write-Access!) Ä Yield: 1 servings

Page 233

VENISON CHILLI

1/4

cup

4

lb

1

oil, more if needed boneless venison, chopped into medium dice

2

lb

boneless pork, chopped into

1

medium

dice

12

garlic cloves, minced

2

cup

3/4

cup

1

mixed ancho and chipotle chile purees

8 2

diced yellow onion

tomatoes, chopped tablespoon

1

and one teaspoon cumin, divided

1

cup

diced red bell pepper

1

cup

diced green bell pepper

1/2

cup

paprika

2

tablespoon

cayenne

2

tablespoon

black pepper

2

tablespoon

kosher salt

2

tablespoon

chilli powder

1

cup

masa harina

2

quart

beef stock

4

cup

cooked cowboy beans

2

cup

chopped cilantro leaves

Heat oil in large stockpot over medium heat and add venison, pork,garlic, and onion. Cook 15 minutes. Add chilli purees, tomatoes and 1 teaspoon cumin; cook 15 minutes more. Add peppers, paprika, cayenne, remaining cumin, black pepper, salt and chilli powder; cook 5 minutes more. Add masa harina and beef stock. Bring to a boil over medium-high heat, then reduce heat and simmer 45 minutes. Add cowboy beans and simmer 5 more minutes. Taste and adjust seasonings. Garnish each serving with chopped cilantro. Makes 10 to 12 servings. [email protected] (Syd Bigger) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html From: Dave Drum Yield: 4 servings

Date: 24 Jul 98

Page 234

VENISON HAM

2

tablespoon

flour

2

tablespoon

vegetable oil

3

cup

2

water, hot onions, large, chop coarse

9

oz

mustard pickles

3

tablespoon

vinegar

3

tablespoon

pancake syrup

4

tablespoon

worcestershire sauce

12

oz

1

chili sauce cayenne pepper (to taste)

1

salt & pepper to taste

1

deer ham, large

Combine flour and oil and cook over medium heat, stirring constantly, to make a roux. Add hot water gradually, stirring to blend. Place ham in roasting pan. Surround roast with onions, sprinkling some over top. Salt and pepper liberally. Pour roux over roast. Cover pan and bake one hour at 350 degrees. Make a sauce with remaining ingredients. Pour sauce over roast and bake three more hours, uncovered for the last hour. Slice and serve with gravy over rice. Suggestions: To decrease wild taste of deer, marinate in buttermilk overnight, Mrs. Elmer Neill, Jr. from VINTAGE VICKSBURG Recipe date: 12/05/87 Yield: 1 servings

VENISON HASH

1 1/2

lb

ground venison

3

large

onions, diced

1

large

green pepper, diced

1

can

16 oz. tomatoes

2

teaspoon

salt

1/3

teaspoon

chili powder

1

small

red pepper, diced

1/2

cup

chopped chiles (optional)

Preheat over to 350F. In large skillet cook and stir venison, onions, and peppers until meat is brown and vegetables tender. Drain off the fat and stir in tomatoes, salt, pepper, chili powder, red pepper and chiles. Heat through and pour into covered casserole dish. Bake 1 hour stirring a couple times while cooking. Yield: 5 servings

Page 235

VENISON JERKY

4

lb

venison

1

cup

barbecue sauce

2

tablespoon

liquid smoke

1

teaspoon

chili powder

1

tablespoon

worchestershire sauce

1

few grains cayenne pepper Freeze venison until firm and solid enough to slice easily. Curinto

1/8-inch slices witha a sharp knife or slicer, then cut slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan. Marinate overnight in refrigerator. Drain well. : Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours. Well-dried jekry should be dark and fibrous looking and brittle enough to splinter when bent in two. : Sun: Drying meat or venison jerky is not recommended in most climates : Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 110 F until strips will splinter on the edges when bent in two, 18 to 24 hours. : From: Connie Robertson Format Recipes (Mailing List) Ä Yield: 1 servings

Date: 17 Dec 96 Meal-Master

Page 236

VENISON PICADILLO

3/4

cup

chopped onion

1

teaspoon

chopped garlic

2

tablespoon

olive oil

2

lb

1

venison shoulder or leg, ground

2

teaspoon

red chili flakes

1

teaspoon

dried oregano

1

teaspoon

ground cumin

1

teaspoon

ground coriander

1/2

teaspoon

ground cloves

2

cup

1

canned whole tomatoes, seeded and chopped

2

tablespoon

red wine vinegar

2

tablespoon

raisins

1/4

teaspoon

salt

1/4

teaspoon

black pepper

In a large pan,saute onion and garlic in the oil until onion is golden.Add ground venison,chili flakes,oregano,cumin,coriander and cloves.Cook,stirring occasionally,until venison is pink in color. Mix in tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid is reduced by half.Adjust seasonings and serve with tortillas and fresh salsa.Makes 6 to 8 servings. Yield: 8 servings

Page 237

VENISON RIB BARBECUE

----MARINADE---1

cup

sugar

1/4

cup

vinegar

1/4

cup

1 1 1/4

salt slice of bacon slice of onion

teaspoon

chili powder ----BARBECUE SAUCE----

1

chopped onion

6

oz

tomato juice

1/2

teaspoon

oregano

1/2

teaspoon

basil

1/2

teaspoon

marjoram

1

stalk of celery

1

chopped carrot

Clean as much fat off ribs as you can. Marinate overnight. Dry pieces & roll in flour, fry until light brown. Remove from skillet & arrange in a large fry pan or skillet. Cover with barbecue sauce & bake until tender at 350 degrees. Yield: 4 servings

Page 238

VENSION BRUSCHETTA BY GINO D'ACAMPO

1 1

for the venison tablespoon

1

balsamic vinegar lemon, juice only

1

salt

1

freshly ground black pepper

1

pinch

4

tablespoon

1

chilli flakes olive oil vension steak

1

for the bruschetta

2

tablespoon

2

slice

olive oil ciabatta

1

to serve

1

olive oil

1

balsamic vinegar

Place the balsamic vinegar, lemon juice, seasoning, chilli flakes and olive oil into a medium bowl and mix together well. Baton the venison steak out until thin, using a meat hammer, or rolling pin. Place the venison steak into the bowl and marinate for up to 15 minutes (or as long as time allows). Heat the olive oil in a chargrill pan and toast the ciabatta slices for 1-2 minutes on either side, or until crisp and golden. Transfer the toast to a serving plate. Serve the venison slices on top and pour the marinade mixture over. Finish by drizzling a little olive oil and balsamic vinegar around the edge of the plate. :from Ready Steady Cook From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:00:58 ~0000 Yield: 4 servings

Page 239

WACKAMBLEM CHILI

1/2

cup

2

gebhardts chili powder 28 oz cans tomatoes

1

6 oz can tomatoe paste

1/2

bulb garlic, minced

3

lb

ground beef

3/4

lb

chorizo

2

lb

venison

1/2

lb

5 3

beef suet cubes beef bouillon

medium

2

onions, chopped dried ancho chilis, crushed

4

dried chili peppers, crushed

4

poblano chilis, chopped in chunks

4

serrano chilis, chopped

4

jalapenos, minced, seeds removed

4

dried cayenne peppers, whole

3

pequin peppers

2

tablespoon

coriander seeds, ground

3/4

teaspoon

mexican oregano

1

tablespoon

cumin

2

dark, earthy beers or ale

1

shot tequila

1/3

cup

dried epazote wrapped in cloth

1

lb

black beans

1

can

refried beans

1/4

cup

cornmeal

Night before, pick through beans and over with water. Soak overnight. Add epazote bag and cook 2 hours. Check water while cooking. Grind venison with beef suet. Brown all meats and drain off fat. Move to large stew pot. Add onions and garlic. Cook 5 more minutes. Add spices, beer, tequila, 1 quart (or more) of water, and bouillon. Drain beans, reserving liquid. Add beans to pot. Cook 2 hours, uncovered, adding water if necessary (reserved bean juice may be used). Add all peppers, tomatoes, and tomatoe paste. Cook another 30 minutes. Add can of refried beans and cornmeal. Cook 30 more minutes. Serve with a dollop of the following topping: 1/3 cup fresh cilantro chopped 8 oz sour cream 1/4 # each Monterrey Jack & Longhorn Combine all ingredients. From: KOUNTRY COOK #1 @1912232 From: Z Pegasus #2 @1219000 1 [asv/Cin] (37) Home Cooki Yield: 1 servings

Date: 08-12-94 The Gwe Bbs

Page 240

WESLEY AND KATHY'S WORLD-FAMOUS KILLER 4-STAR VENISON CHI

3

lb

1

finely chopped venison * medium onion

4

cloves garlic

1

salt to taste

1/4

cup

(or more) chili powder

2

tablespoon

olive oil

1

tablespoon

cumin

1

can

texas beer

1/2

cup

water or beef broth

1

tablespoon

mexican oregano

2

tablespoon

masa or corn meal **

1

teaspoon

ground coriander

* Venison should be cut from the neck or shoulder ** Dissolve masa in about 1/4 c water Saute the meat in the oil until about 1/2 browned. Add onions and garlic and saute until onions are tender, but not brown. Add chili powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes. Do not allow to burn. Add beer and water/broth and simmer, stirring frequently until meat is tender. (About 45 minutes - 1 hour) When meat is tender, stir in masa, dissolved in water or broth. Simmer, stirring frequently an additional 30 minutes or so. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. Contributed by Wesley Pitts Yield: 6 servings

Page 241

WHALE COVE BARBECUED CARIBOU

2

lb

1

barren land caribou onion, sliced

1/2

ts

salt

1

tb

vinegar

1

tb

soya sauce

1/4

c

ketchup

1/2

ts

paprika

1/2

ts

chili powder

1/2

tb

brown sugar

2/3

c

water

Whale Cove is a hamlet of 390 people on the west shore of Hudson Bay, north of the tree line. It's proper name is Tikirarjuaq which means Long Point. It is in fact located on the tip of a long peninsula. Cut caribou into 1-inch cubes. Place in casserole dish with onions. Mix the remaining ingredients and pour over the meat. Cover and bake at 325 F for 2 - 3 hours from the Caribou Cookbook, Whale Cove Health Centre From: CINE Yield: 4 servings

Page 242

WILD GAME CHILI WITH BLACK BEANS

1 1/2

stephen ceideburg cup

4

vegetable oil yellow onions, cut in medium dice

2

jalapeno or serrano chiles, seeded,; finely chopped

3

tablespoon

chili powder

2

tablespoon

ground cumin

1

tablespoon

dried thyme

1

teaspoon

dried oregano

1

teaspoon

celery seeds

1

teaspoon

paprika

1/2

teaspoon

black pepper

1/2

teaspoon

anise seeds

1/2

teaspoon

cayenne pepper

1/4

teaspoon

4

ground cloves bay leaves

3

lb

wild game meat, cut into 1-inch pie; ces *

30

oz

red chile sauce

1 1/2

quart

to 2 qt beef stock or broth

5

cup

1

cooked black turtle beans (2 cups u; ncooked) salt and pepper, to taste

* i.e. venison, antelope, rabbit, elk, duck, game sausage Heat oil in an 8-quart casserole or Dutch oven; add onions and chiles, and saute over medium heat until soft. Add spices and bay leaves and saute several minutes longer. Add meat and cook until lightly browned. Add chile sauce and bring to a boil. Add stock to barely cover the ingredients and return to a boil. Reduce heat and simmer 30 minutes. Cover and bake in a 375 degree F. oven for 2 hours, stirring every 30 minutes. Add beans and salt and pepper to taste. If desired, garnish with grated sharp cheddar or Jack cheese and chopped red onions. Note: This recipe also works well with lamb or beef. PER SERVING: 435 calories, 37 g protein, 43 g carbohydrate, 13 g fat (2 g saturated), 96 mg cholesterol, 1,029 mg sodium, 9 g fiber. From Gloria Ciccarone-Nehls, the Big Four Restaurant. Heidy Haughy Cusick writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 10 servings

Page 243

YAQUI CHILI STEW

4

lb

10 1 1

pork dried red (ancho) chiles onion

large

can hominy

1

cabbage or other greens

1

lemon juice

Boil 3-5 pounds of pork with about 10 dried red (ancho) Chiles Chill overnight Take out meat and shred it (leave some chunks) boil 1 cut up onion in meat juice add 1 large (industrial size) can hominy boil about 20 minutes Add meat back in Serve with choppped cabbage or other greens squeeze lemons over the top It's awesome!! Native-Cook L From: Lori Watson
ZUNI GREEN CHILI STEW

3 pounds boned lamb cut into 1 1/2 inch cubes Flour for dusting 2 tablespoons cooking oil 1/4 teaspoon fresh ground black pepper 6 dried juniper berries, crushed 5 1/2 cups canned hominy (including the liquid) 1 medium size dried hot red pepper (chili) Crushed 1 tablespoon salt 2 cloves garlic, peeled and crushed 2 teaspoons oregano 1/2 cup minced fresh parsley 6 green peppers, washed, cored and quartered (include some seeds() 1 quart water Dust lamb cubes lightly with flour. Brown lamb slowly on all sides in the cooking oil in a large heavy kettle. As the meat browns, add the black pepper and crushed juniper berries. Transfer meat to paper towl to drain. in the same kettle, saute' the onionsuntil golden. Return the meat to the kettle. Mix in the remaining ingredients, cover and simmer for 1 1/2 hours, stirring occasionally. Yield: 1 recipe

Page 244

ZUNI SUCCOTASH

6

ears

fresh corn

1/4

cup

butter, margarine or vegetable oil

1

cup

finely diced onion

2

cups

of cooked beans, such as*

2

poblano

chilies, roasted, peeled and finely; diced

1

medium

zucchini, finely diced

1

cup

water salt and pepper to taste

The word succotash comes from a Narragansett Indian word meaning 'boiled whole kernels of corn.' The heat in this version can be adjusted, depending on the type of chili used. * red, pinto, adzuki, cranberry or anasazi Cut corn kernels off cobs. Heat butter, margarine or oil; saute onion over low heat until translucent. Add corn. Cook 5 minutes over low heat, stirring constantly. Add beans, chilies and zucchini; stir well. Add water; cook over low heat 15 minutes, stirring every 3 minutes. (Corn will caramelize slightly.) Season with salt and pepper. Yield: 8 servings.

ZUNI VEGETABLE RELISH

2

c.

green cabbage (shredded)

1/2

c.

carrots (shredded)

1/2

c.

onions (chopped)

1/2

c.

green bell pepper (chopped)

1

med.

onion (diced)

1

tbls.

sugar

1/2

tsp.

chilli powder

1/2

c.

apple cider vinegar

1

tbls.

mustard

1 14

oz.

can whole kerneled corn

Combine all ingredients. in lg. salad bowl. Mix throughly. Refrigerate overnight.

Page 245

ZUNI WILTED SPINACH SALAD

dressing : 2

slices

bacon

1/3

c.

red wine vinegar

1

scallion (diced)

1/2

tsp.

1

tsp.

salt

2

cloves

garlic (peeled & crushed)

1

tbls.

lemon juice

1/3

c.

chili sauce

10

oz.

1

scallion (washed &

oregano pinch pepper

salad : spinach (washed)

Cut bacon into small strips. Brown. While bacon browns, place spinach and sliced scallion in salad bowl. Add remaining dressing ingredients to bacon. Heat stirring quickly just until steaming. Pour over spinach and toss.

Page 246

[CH] ELK SAUSAGE CHILE CHILI

1 1/2

lb

1 1/2

lb

1 1

smoked elk sausage ground beef produce:

large

4

yellow onion stalks of celery, with some

1

dark leaves if possible,

1

chopped

1

level teaspoon minced garlic

1

(or more)

5

large

6

large

fresh tomatoes, chopped red jal. pods, seeds cut out

1

and veined, chopped

6

ripe hot cherry pods, seeds

1

cut out and veined, chopped

3

ripe aji amarillo pods,

1

seeds cut out and veined,

1

chopped

4

chipotle pods, chopped or

1

ground

6

tepins crushed or ground,

1

seeds & all

1

cans, bottles & spices

1

small

1

can chopped or sliced black olives

3

regular cans low-salt cream

1

tomato soup

1 1

heaping tsp spicy mustard can

1

dark red kidney beans (if you like chili with beans)

4

oz

bottle colgin's smoke sauce

4

tablespoon

lowrey's season salt

2

teaspoon

1

old hickory smoke salt (spice islands)

1

tablespoon

a-1

1/2

teaspoon

lemon pepper

1

teaspoon

1 2

tablespoon

1/2

teaspoon

1

dried parsley garlic powder to taste soy sauce dried dill chile powder

Start in a pot with at least 1.5 gallon capacity. I generally cook the meat completely, add some extra water to cover meat and bring to a good boil. Set in a cold place to let the grease congeal at the top. (I use this time to get all the veggies ready, get out the spices, etc.) When the grease is thickened, scrape it off the top. Pre-heat oven and cookie sheet to 300 degrees. Spread the garlic, onions, and raw peppers out on a lightly buttered sheet. Leave in oven 10 minutes, then broil until the thinnest edges of veggies just start to turn brown. Stir and broil as long as you can without much more browning. Dump veggies into the pot with the meat, start cooking and

Page 247 add tomatoes, dried chiles and celery. As veggies and meat are cooking with a slow boil, begin adding non-salted spices. Stir occasionally. Add water as needed to maintain a stew consistency. Gradually add all ingredients except soup and beans, adding salted items a little at a time to keep the mix from getting too much salt for your taste. Add pepper powder or veins to increase heat as desired. (However the heat seems when you are finished, it will be slightly hotter the next day. I have to consider this when cooking, as my wife and kids are not CHs.) When the raw tomatoes are nearly cooked, add the soup, and bring back to a boil, stirring often. Add the beans, juice and all. Simmer 20 minutes, stirring regularly. If possible, let cool overnight and re-heat before serving. Re-skim grease if necessary before heating. Serve with grated cheddar cheese added to serving. Makes about 1.2 gallons (if beans are added). Total Caories... I have no idea. Total Salt...... Don't ask. Total Fat....... Not much if you skim the grease, and even less if you use low fat cheese. Meat: From: Calvin Donaghey