Native American Recipes

Recipes and information on Native American food. This is the food and recipes of food eaten preinvasion upto and including current popular Native American food.

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Graduated from Fontana High school and Cal Poly Pomona.

Friday, December 23, 2005

BlueCorn-Pinon Pancakes With Cranberry Compote

Cranberry-pinon compote:
1 tablespoon unsalted butter
1/3 cup pine nuts
1 cup whole cranberry sauce
1 to 2 tablespoons light corn syrup
1/4 teaspoon ground mexican cinnamon (canela) or; other ground cinnamon
1 drop pure almond extract
1 1/4 cups pine nuts
3/4 cup unbleached all-purpose flour
1/2 cup blue cornmeal
1 tablespoon sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
2 tablespoons unsalted butter, melted
2 large eggs
1 1/4 cups milk
2 drops pure almond extract
vegetable oil, for pan frying

Cook Time: 30 minutes
Prepare the compote: Warm the butter in a small skillet over medium heat. Stir in the pine nuts and saute until lightly toasted, about 2 minutes. Watch the nuts carefully; they will continue cooking off of the heat and can burn easily. In a saucepan, combine the cranberry sauce, corn syrup, cinnamon, and almond extract. Bring to a simmer over medium heat, reduce the heat to low. Stir in the pine nuts. Keep the compote warm or let it cool to room temperature. Start the pancake batter, placing 3/4 cup of the nuts in a food processor and pulsing briefly until ground. Avoid processing the nuts so long that they turn to butter. Add the flour, cornmeal, sugar, baking powder, and salt and pulse to combine just until a coarse meal forms. Spoon the mixture into a large bowl and stir in the butter until it disappears. Add the eggs, milk, almond extract, and remaining nuts. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding. Cook the pancakes until their top surface is covered in tiny bubbles but before all the bubbles pop, 1 to 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer. Repeat with the remaining batter, adding a bit more oil to the griddle as needed. Serve the pancakes
immediately, accompanied with the warm compote.

Contributor: A Real American Breakfast

Yield: 4 servings

Tuesday, December 13, 2005

Cornmeal Cookies (Se-Lu I-Sa U=Ga=Na=s=Da)

cream together:
3/4 cup margarine
3/4 cup Sugar
add the following ingredientsuntil smooth:
1 egg
1 tsp. vanilla
add and mix well:
1 1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powered
1/4 tsp. salt
1/2 cup raisins

Drop dough from tablespoon on a greased cookie sheet. Bake at 350 Degrees
about 15 minutes until lightly browned

Wednesday, December 07, 2005

Roast Venison Roulade

flour, mixed with salt and pepper,; garlic salt
6 ramps or large leek; coarse chop white part
6 morrels or large package fresh mushrooms
venison steaks as many as needed

Roll steaks in seasoned flour. Pound flat, adding more flour as necessary. Dice leek and mushrooms, mix together. Roll the mixture in the flattened venison steaks. Skewer with toothpicks every two inches. Cut rollups in bite size pieces, sauté in butter. (Each rollup should have a toothpick.) Transfer meat to a casserole and bake at 350 degrees for 30 minutes. Serve with mashed potatoes and gravy, boiled fidle head and a salad of wild greens.
Contributor: Dawa Indians, Michigan

Thursday, December 01, 2005

Reservation Style Chicken

2 large onions, thinly sliced
4 cloves garlic, minced
1 tablespoon cooking oil or olive oil
2 cups cooked brown rice
nonstick spray coating
2 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks),skinned
1 8 ounce carton plain low fat yogurt
2 tablespoons all purpose flour
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 cup chopped green or sweet red pepper
2 medium tomatoes, seeded and coarsely chopped
parsley sprigs

In a large skillet cook onion and garlic in hot oil till onion is tender but not brown. Stir in cooked brown rice. Spray a 12 x 7 1/2 x 2 inch baking dish with nonstick spray coating. Spread rice mixture in baking dish. Arrange chicken pieces atop rice. In a mixing bowl stir together yogurt, flour, cumin, ginger, and 1/2
teaspoon salt. Stir in chopped green or sweet red pepper. Spoon over chicken in dish.Bake, covered, in a 350º oven for 50 to 60 minutes or till chicken is tender.
Serve with chopped tomatoes. Garnish with parsley.