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 Recipes from the Powwow Kitchen - Page 4 |
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These
recipes are just a few samples from the wonderful
Artistic Tastes Cookbook. Collected by Barbara Harjo
which features the recipes of different artisans. |
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Peter B. Jones
Onondaga potter
and sculptor Peter Jones made hand built pots and
sculptures until he began experimenting with a
potter's wheel. "I discovered I liked the immediate
feel of wheel thrown forms," he says. "You can mold
them, shape them; it's like creating your own rock to
work on."
His culinary tip for
tourists; 'Denny's Restaurant', which he claims still
offers the best huevos rancheros. "They're not even on
the menu, but if you ask for them, they'll fix them."
Experiment. If it tastes good, eat it."
Quick
Fix Posole for Chile Addicts Living in New York:
Cube lean pork and boil until tender.
Skim fat and pork scum.
Add one can of hominy, then add one or two cans of
Hatch's green chiles whole.
Add a little water and eat.
Wild
Onion Soup:
Pick onions when they are about 4 to 5 inches tall.
Clean by removing roots and husks.
Parboil 1/4 pound of salt pork cut into cubes.
Clean and quarter 5 or 6 medium potatoes.
Boil potatoes till almost done, then add a good
handful of wild onions and the pork.
Add a cup of milk, then simmer, season and serve.
Season with salt and pepper to taste. |
Fernando Padilla
Painter
Fernando Padilla prides himself on spicy green Chile stew.
Unfortunately, he can never make it hot enough; but not for lack of
ingredients. He travels regularly from Oklahoma City to New Mexico for
chiles. "The problem is, nobody in my house likes their Chile as hot
as I do," he smiles.
"Looking in the pantry and conceiving new and spontaneous recipes is a
challenge to enjoy. "
Green Chile Stew:
1 1/2 lbs. lean
pork, round steak or a mixture of both, cut into 1/2 inch cubes.
cooking oil
1 medium onion,
chopped
4 cups of water
medium potatoes,
cubed
3 large garlic
cloves, minced
2 teaspoons salt
1/3 teaspoon
pepper
1 lb. green
chiles, chopped
2 medium
tomatoes, cubed
In a large
saucepan, over medium heat, brown meat in a little oil, stirring
frequently. Be sure the meat is well browned. Add chopped onion and
continue browning for 5 minutes. Add water, potatoes, and fast simmer
for 15 minutes or until the potatoes are done. Add green chiles,
tomatoes, garlic, salt and pepper. Continue to simmer for 10 minutes
stirring frequently.
Makes 2 quarts. |
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Mel Cornshucker
When Mel
Cornshucker breaks a bowl or a cup, he doesn't worry.
He can always put another in the kiln. The Cherokee
potter, who started his career making vases, soon
discovered that his favorite part of the process was
decorating them. That's when he switched to dishware ,
hand painting his creations with designs like
dragonflies, turtle and Kokopelli. "Food ...got me
where I am today."
Chicken Enchiladas
2 cups cooked, chopped chicken
2 cans green Chile enchilada sauce
1/2 cup chopped onion
4 oz. can chopped green chiles
2 small cartons of whipping cream
3/4 teaspoons salt
1 cup of jack cheese
black olives to taste
8 tortillas (corn or flour)
Mix cooked, chopped chicken, enchilada sauce, onion
and green chiles. Mix whipping cream into salt. Dip
each tortilla into whipping cream, then place the
sauce mixture into each tortilla and roll. Place in a
lightly greased baking dish. Pour the rest of the
whipping cream over the enchiladas. Top with cheese
and sprinkle with olives. Cover and bake at 350
degrees for 25 minutes.
Enjoy! |
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