There is nothing more
satisfying, tasty, and healthy than a meal prepared
by loving hands using
natural ingredients.
Pueblo Barbecued Pork Roast
Yield: 6 servings
1/4 cup Vegetable oil
1 1/2 cup chopped onion
3 Garlic Cloves, minced
4 dried Juniper Berries -crushed
1/2 teaspoons crushed Coriander Seed
1 Bay leaf
4 large Tomatoes, quartered
1 1/4 cup Water
2/3 cup Cider vinegar
1/3 Cto
1/2 cup honey
1 tb Ground New Mexican red chile
1 Dried medium-hot New Mexican red chile,
crushed
2 teaspoons Salt
1 oz square unsweetened Chocolate,
grated
4 lb To 5 lb Pork Rib Roast
Heat oil in a large heavy
saucepan and sauté
onions in it over
medium heat until soft. Add garlic,
juniper berries, coriander seed and bay
leaf and sauté for 2 to 3 minutes
longer. Add tomatoes, water, vinegar,
honey, ground and crushed chilé
and salt. Simmer,
covered, 30 minutes. Add chocolate and
simmer, uncovered, for 20 to 30 minutes,
until fairly thick. Preheat oven
to 350 degrees F.
Place roast fat side up in a roasting
pan and baste generously with the sauce.
Roast for about 3 hours, basting
occasionally with sauce and pan
drippings. Let roast sit for 10 minutes
in a warm place before carving. Slice
and spoon additional sauce over each
portion.
PER SERVING (pork trimmed of fat): 495
calories, 40 g protein, 21 g
carbohydrate, 28 g fat (9 g saturated),
109 mg cholesterol, 605 mg; sodium, 1 g
fiber.
From “American Game Cooking,” by John
Ask and Sid Goldstein.
Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
Acorn Bread
Yield: 1 Loaf
1 cup Acorn meal
1 cup Flour
2 tablespoons Baking powder
1/2 teaspoon Salt
3 tablespoon Sugar
1 Egg, beaten
1 cup Milk
3 tablespoons Oil
Sift together, acorn meal, white flour,
baking powder, salt and sugar. In
separate bowl, mix together egg, milk,
and oil. Combine dry and liquid
ingredients. Stir just enough to
moisten dry ingredients. Pour into a
greased pan and bake at 400F. for 30
minutes.
1 medium Yellow Squash, diced
4 each Shallots, with tops, chopped
1 quart Water
2 tablespoons Maple syrup
5 Cucumbers (1/2″ thick), sliced
1 tablespoon Salt
1/4 teaspoon Black Pepper
Place the squash, shallots, water &
syrup into a large soup pot and simmer
for 40 minutes, until the squash is
tender. Add cucumbers. Pit
everything into a large bowl and mash
until it forms a thick, creamy paste (or
use a blender). Put the mixture
back into the soup pot & season with
salt & pepper. Simmer for 5 to 10
minutes.
Ojawashkwawegad (Wild Green Salad)
Yield: 6 servings
Salad:
1 cup Wild Onions, well chopped
1 quart Watercress
1/4 cup Sheep sorrel
1 1/2 cup Dandelion leaves
2 cups Strawberries,
whole
Dressing:
1/3 cup Sunflower seed oil
1/3 cup Cider vinegar
3 tablespoons Maple syrup
3/4 teaspoons Salt
1/4 teaspoon Black Pepper
Toss together the salad ingredients.
Combine the dressing ingredients and
mix.
Toss the salad in the dressing & serve.
Locke-Ober Indian Pudding
Yield: 6 servings
1/4 cup cornmeal
2 cups Whole Milk -- cold
2 cups Whole Milk -- scalded
1/2 cup Molasses
1 teaspoon Salt
1/4 cup Sugar
1 teaspoon Cinnamon or Ginger or both
4 tablespoons Butter
2 tablespoons White Rum
Step One:
Mix the cornmeal with enough of the cold
milk to pour easily. Stir until smooth.
Add slowly 2 cups scalded milk and cook
in the top of a double boiler for 20
minutes, or until thick.
Step Two:
Add molasses, salt, sugar, cinnamon (or
ginger), and butter. Pour into a
buttered pudding dish and pour over the
balance of the cold milk and the rum. Step Three:
Set in a pan of hot water and bake 3
hours in a 250-degree oven. Let stand
1/2 hour before serving.
November
Harvest Feast
