This past weekend I grilled a whole chicken and, of course, there were leftovers. The leftovers made a delicious filling for the peppers. Here is the link to the grilled chicken and my recipe for Ranch Salad Dressing.
2 large bell peppers
1/2 cup water
1 cup of shredded cooked chicken
1/2 cup leftover rice or cauliflower rice
1/4 cup salsa
1/2 cup shredded cheddar cheese
2 scallions, minced
1 jalapeño pepper, minced
1/2 teaspoon taco seasoning
Preheat the oven to 400 degrees F.
Cut the tops off the peppers and reserve them. Remove the pepper seeds, wash and dry the peppers.
Combine the filling ingredients in a medium mixing bowl. You need about 1 cup of filling for each pepper.
Fill the hollowed out pepper cups and place them in a baking dish where they can stand upright. Put the tops on the peppers and pour the water in the baking dish around the bottom of the peppers.
Bake for 45 minutes or until the peppers are tender.
Corn and Black Bean Saute
2 cups corn kernels
1 seeded and minced jalapeno
2 minced garlic cloves
1 tablespoon olive oil
2 cups canned or homemade black beans, drained
2 tablespoons chopped fresh cilantro
Saute the corn, jalapeno, and garlic in olive oil over medium-high heat until corn is just tender. Stir in the black beans and cilantro. Season and heat.
Sliced Cucumbers With Ranch Dressing
1 English cucumber
Ranch Dressing (your favorite or my recipe in the link at the top of this post.)
Cut the cucumber into thin slices. Place on a serving plate and drizzle with ranch dressing.
Modern-day Native American cuisine encompasses all the traditional foods of long ago, such as cornbread, turkey, cranberries, blueberries, hominy, and mush and many of these recipes have been adopted into the cuisine of the United States. The most important native American crops include corn, beans, squash, pumpkins, sunflowers, wild rice, sweet potatoes, tomatoes, peppers, peanuts, avocados, papayas, potatoes, and chocolate. North American native cuisine can differ somewhat from Southwestern and Mexican cuisine due to its inclusion of ramps, wild ginger, miner’s’ lettuce, and juniper berries that add subtle flavors to the cuisine.
Staple foods of the Eastern Woodlands Native Americans were corn (also known as maize), beans, and squash. This combination is referred to as the “Three Sisters” because they were planted interdependently: The beans grew up the tall stalks of the maize, while the squash spread out at the base of the three plants and provided protection and support for the root systems. A number of other domesticated crops were also popular during some time periods in the Eastern Woodlands, including a variety of amaranth, sumpweed (marsh elder), little barley, maygrass, and sunflowers. Maple syrup is another example of an essential food staple of the Woodland Indigenous peoples whereby tree sap was collected from sugar maple trees at the beginning of springtime.
Southeastern Native American cuisine forms the cornerstone of Southern cuisine from its origins right up to present times. From Southeastern Native Americans came one of the main staples of the Southern diet: corn (maize), either ground into meal or limed with an alkaline salt to make hominy. Corn was used for cornbread, grits, and liquors such as whiskey, which were important trade items. Though a lesser staple, the potato was also adopted from the Native Americans and used in many ways similar to corn. Native Americans introduced Southerners to many other vegetables still familiar on southern tables, such as squash, pumpkin, many types of beans, tomatoes, many types of peppers, sassafras and many other wild berries.
Indigenous peoples of the Great Plains relied heavily on American bison (American buffalo) as a food source. The meat was cut in thin slices and dried, either over a slow fire or in the hot sun until it was hard and brittle. Since it could last for months, it was the main ingredient to be combined with other foods, or eaten on its own. Other foods included pemmican, a concentrated mixture of fat, protein, and fruits such as cranberries, Saskatoon berries, blueberries, cherries, chokeberries, chokecherries, and currants. Staple foods also included turnips, wild berries, potatoes, squash, dried meats (venison, buffalo, jackrabbit, pheasant, and prairie chicken), and wild rice. Great Plains Indians also consumed deer and antelope.
In the Northwest Native Americans used salmon and other types of fish, mushrooms, berries, and meats such as deer, duck, and rabbit. The generally mild climate meant they did not need to develop an economy based upon agriculture but instead could rely year-round on the abundant food supplies of their region. Acorns were ground into a flour that was the principal foodstuff for about 75 percent of the population, and dried meats were prepared during the season when drying was possible.
Puebloans lived in southeastern Utah, northeastern Arizona, northwestern New Mexico, and southwestern Colorado and practiced subsistence agriculture by cultivating maize, beans, squash, and sunflower seeds. They utilized locally available wild resources such as pine nuts from the pinyon pine and hunted game including deer, hare, rabbits, and squirrel. They were also known for their basketry and pottery to hold agricultural surplus that needed to be carried and stored, as well as clay pot cooking. Grinding stones were used to grind maize into meal for cooking.
Recently, The James Beard Foundation (JBF) announced that Sean Sherman, a member of the Oglala Lakota Sioux tribe from the Pine Ridge Indian Reservation in South Dakota would receive a Leadership Award for his work in helping Native Americans reclaim historic food and agricultural systems. The award acknowledges Sherman’s efforts to recognize the Native American diet and revitalize traditional indigenous food systems in North America.
A Native American Dinner
Grilled Wild Salmon
The foil packets may also be baked in a 375-degree F oven for 15 minutes.
3 whole juniper berries
1/2 teaspoon yellow mustard seeds
Top greens from 1 bunch scallions, cut into one-inch pieces
2 wild caught salmon fillets, skin on (about 12 oz total)
1/4 cup Pure Maple Syrup
Preheat an outdoor grill.
Cut two pieces of foil big enough to hold the fish with a couple of inches overlapping all around the fish. Divide the scallion tops in half and place them on each piece of foil. Place the salmon fillets on top, skin side down.
Sprinkle each with salt and pepper.
Finely crush the juniper berries and mustard seeds in a mortar.
Brush each fillet with 2 tablespoons of maple syrup and sprinkle the top of each fillet with the crushed seeds.
Close the foil and seal the ends. Place foil packets on the grill and cover the grill. Cook for 12 to 15 minutes.
Use tongs or a metal spatula to remove foil packet from the grill and set it on a plate or cutting board. Allow it to cool enough to handle, then unwrap the foil.
Wild Rice Blend
The blend is a combination of Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani® Rice, Whole Grain Black Japonica™ Rice.
1 cup (Lundberg) wild rice blend
1 3/4 cups water
1 teaspoon salt
1 tablespoon butter
Combine rice, water, salt, and butter in a pot and bring to a boil.
Cover with a tight-fitting lid, reduce heat to low-simmer, and cook 45 minutes.
Remove the pot from heat (with the lid on!) and steam for 10 minutes. Fluff with a fork and serve.
One 1 lb butternut or acorn squash
2 tablespoons soft butter
Salt and black pepper to taste
5 sage leaves minced
1 long chive leaf, minced
Halve the squash lengthwise and remove the seeds and strings. Rub the insides with the butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree F oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor or blender and process until smooth; or mash the squash in a large bowl using the back of a wooden spoon or a potato masher. Season with salt and pepper and sprinkle with minced sage and chives.
Chinese immigrants to the US in the 19th century worked as laborers, particularly on transcontinental railroads such as the Central Pacific Railroad. They also worked as laborers in mining and suffered racial discrimination at every level of society. In 1924 US law barred further entries of Chinese and those already in the United States had been ineligible for citizenship since the previous year. Also by 1924, all Asian immigrants (except people from the Philippines (annexed by the United States in 1898) were excluded by law, denied citizenship and naturalization, and prevented from owning land. In many Western states, Asian immigrants were even prevented from marrying Caucasians.
In the 1940s when the United States and China became allies during World War II, the situation for Chinese Americans begin to improve, as restrictions on entry into the country, naturalization, and mixed marriage were lessened. In 1943, Chinese immigration to the United States was once again permitted—by way of the Magnuson Act—thereby repealing 61 years of official racial discrimination against the Chinese. However, large-scale Chinese immigration did not occur until 1965 when the Immigration and Nationality Act of 1965 lifted national origin quotas. After World War II, anti-Asian prejudice began to decrease, and Chinese immigration increased. Currently, the Chinese constitute the largest ethnic group of Asian Americans (about 22%) in the US. As of the 2010 census, there are more than 3.3 million Chinese in the United States, about 1% of the total population. The influx continues, where each year ethnic Chinese people from the People’s Republic of China, Taiwan and to a lesser extent Southeast Asia move to the United States.
Foundations for American Chinese cuisine were brought by immigrants from the southern province of Guangdong, the origin of most Chinese immigration before the restriction of immigrants from China in 1924. These Chinese families developed new styles and used readily available ingredients, especially in California. The type of Chinese American cooking served in restaurants was different from the foods eaten in Chinese American homes. Of the various regional cuisines in China, Cantonese cuisine had been the most influential in the development of American Chinese recipes. Stir-frying, pan frying, and deep frying tended to be the most common Chinese cooking techniques used in American Chinese cuisine, which are all easily done using a wok (a Chinese frying pan with bowl-like features that can withstand very high cooking temperatures. It wasn’t until the 1960s and 1970s that the United States got its first taste of “authentic” Chinese cuisine. The 1960s brought new arrivals from Hong Kong, Taiwan, and the Mainland, who in turn brought with them the foods they had enjoyed in areas like Hunan, Sichuan, Taipei, and Shanghai. Today, according to the Chinese American Restaurant Association, there are over 45,000 Chinese restaurants currently in operation across the United States.
Here are two of my favorite recipes.
Sichuan Peppercorn Shrimp
Adapted from Sang Yoon, Los Angeles Chef
1 ½ teaspoons Sichuan peppercorns
1 pound large shrimp—shelled, deveined and butterflied
2 tablespoons peanut oil
2 scallions: 1 finely chopped, 1 thinly sliced
2 garlic cloves, minced
1 large or 2 small jalapeño peppers, halved, seeded and thinly sliced
2 whole dried Tien Tsin chile peppers
1 tablespoon fresh lime juice
Sesame oil, for drizzling
In a small skillet, toast the peppercorns over moderate heat until fragrant, about 30 seconds; let cool. Transfer the peppercorns to a mortar or spice grinder and grind to a powder. Put the shrimp in a bowl, toss with 1 teaspoon of the ground peppercorns and season with sea salt.
In a medium skillet, heat 1 tablespoon of the peanut oil. Add the shrimp and stir-fry over moderate heat until almost cooked through, 4 minutes. Transfer to a plate.
Heat the remaining 1 tablespoon of peanut oil in the skillet. Add the chopped scallions, garlic, jalapeños and chile and cook over moderate heat, stirring, until the scallions and garlic are softened, 5 minutes. Add the remaining 1/2 teaspoon of ground peppercorns and cook, stirring, for 1 minute. Add the shrimp and lime juice and stir until the shrimp are just cooked through 1 minute. Remove Chinese chile. Transfer to a bowl; garnish with the sliced scallion, drizzle with the sesame oil and serve.
Adapted from David Chang, New York City Chef
4 cups cooked white rice or cauliflower rice
4 thick slices bacon, diced
½ cup onion, finely chopped
½ cup celery, finely diced
2 teaspoons sesame oil
1/2 cup frozen peas, thawed
2 eggs, lightly beaten
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon soy sauce
2 green onions, sliced
Bring the cooked rice to room temperature; set aside.
In a large deep skillet cook the bacon for 4-5 minutes.
Add the onions and celery, and sauté together for 4-5 minutes more, turning down the heat slightly if too much browning occurs.
Add the peas, and stir to combine. Then gently stir in the rice and sesame oil.
Let the rice mixture heat thoroughly over medium heat. Make a well in the middle, and add the eggs. Stir occasionally to make sure they’re cooking, then stir them into the rice. There should be little bits of cooked egg throughout the rice.
Paprika is critical to Hungarian cuisine and it adds a very special and unique flavor. Hungary’s climate and soil conditions produce nearly ideal conditions for growing the peppers that end up as paprika, and their paprika is preferred by chefs across the globe.
All paprika is made from hot chilies, and the piquancy level of the finished spice is dependent on how much of the interior pith (which contains almost all the capsaicin, the chemical compound responsible for spicy flavor) is left attached to the fruit of the pepper before drying and grinding. Hungarians love the entire paprika spectrum, from fully hot (all the pith left intact) to “sweet,” or mild (with all pith removed). Hot paprika is difficult to find in the United States, but the sweet variety is a part of nearly everyone’s spice rack.
Paprikash showcases paprika perhaps more than any other Hungarian dish. Pieces of meat (usually chicken but other types of meat can also be used) are braised in a brick-red sauce made simply from onions, tomatoes, and of course paprika, then finished with a bit of sour cream. Here is my version.
1 (1 pound) pasture raised pork tenderloin
2 tablespoons olive oil, divided
Half a large sweet onion, cut into thin wedges
1 garlic clove, minced
1½ tablespoons paprika
1/2 teaspoon ground black pepper
1 cup no-salt-added diced tomatoes
1 cup reduced-sodium chicken broth
1/4 cup bottled mild banana peppers, finely chopped
1/3 cup sour cream
2 tablespoons arrowroot or all-purpose flour
Trim fat and silverskin from the meat. Cut meat into thin medallions ( crosswise) and sprinkle lightly with salt; set aside.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add meat and brown the slices on both sides, about 3 minutes. Remove the meat to a plate.
Heat the remaining oil and add the onions. Cook until tender. Stir in the garlic.
Sprinkle with the paprika, black pepper, and ¼ teaspoon salt. Cook and stir 1 minute more.
Add tomatoes, broth, and banana peppers. Bring to boiling; reduce heat to medium-low. Return the meat slices to the pan and cook, uncovered, about 10-15 minutes or until slightly thickened, stirring frequently.
Reduce the heat to low. Stir together the sour cream and arrowroot in a small bowl; stir into the meat mixture. Cook and stir until very thick.
Serve the Paprikash over rice, cauliflower “rice” or wide noodles.
Roasted Acorn Squash
One 2 lb. acorn squash
2 tablespoons butter, melted
Seasoning mix: Combine ¼ teaspoon of each: chili pepper, brown sugar, lemon peel, orange peel, cilantro, and salt
1 garlic clove, minced
Preheat oven to 400° F.
Cut acorn squash into quarters and remove the seeds from the center of each quarter.
Slice each quarter in half and place in a baking dish. Pour the melted butter over the squash and turn the pieces over in the butter.
Sprinkle with the seasoning mix.
Roast the squash until tender, about 25 minutes.
Cajun or “les Acadians” was used to describe French colonists who lived in the Acadia region of Canada (present-day New Brunswick, Prince Edward Island and Nova Scotia). With the British Conquest of Acadia in the early 1700s, the Acadians were forcibly driven from their home and eventually settled in the swampy regions of Louisiana. Those distinct areas are the levees and bayous (Lafourche and Teche), prairies (Attakapas Indian land), swamplands (Atchafalaya Basin), and coastal marshes (New Orleans area and Houma).
The Acadians were an extremely resourceful people who combined the resources of the flatlands, bayous, and the wild game of South Louisiana with its proximity to the Gulf of Mexico to create a truly unique local cuisine. While many Acadiana residents today have Native American, German, French, or Italian roots, their way of life is strongly influenced by the Cajun culture. Along with its food, this rural area of Louisiana is famous for its Cajun French music and language.
Seasoning is one of the most important parts of Cajun cooking, and that comes from much more than a heavy helping of cayenne pepper. Most dishes begin with a medley of vegetables based on the French mirepoix. “The holy trinity of Cajun cuisine” utilizes onion, celery, and bell pepper to provide a flavor base for many dishes. Garlic, paprika, thyme, file (ground sassafras leaves) are also very common ingredients in Cajun kitchens.
The term “Creole” describes the population of people who were born to settlers in French colonial Louisiana, specifically in New Orleans. In the 18th century, Creoles consisted of the descendants of the French and Spanish upper class that ruled the city. Over the years the term Creole grew to include native-born slaves of African descent as well as free people of color. Typically, the term “French Creole” described someone of European ancestry born in the colony and the term “Louisiana Creole” described someone of mixed racial ancestry.
Like the people, Creole food is a blend of the various cultures of New Orleans including Italian, Spanish, African, German, Caribbean, Native American, and Portuguese, to name a few. The dishes consist of an array of spices from various areas, for example, remoulade sauce. Creole cuisine had more variety because of the easier access Creoles had to exotic ingredients and the wide mix of cultures that contributed to the cuisine. That’s why you find tomatoes in Creole jambalaya and not in Cajun jambalaya or why a lot of times you find a Creole roux made with butter and flour while the Cajun roux is made with oil and flour.
1 lb steak bites (cut into 2-inch cubes) (Sirloin, New York Strip or Ribeye)
1 tablespoon Cajun seasoning, purchased or use the homemade recipe below
2 tablespoons olive oil, divided
3 tablespoons butter
2 cloves garlic finely chopped
Place the Cajun seasoning and 1 tablespoon oil in a shallow bowl or a plastic ziplock bag. Add the steak bites and toss to evenly coat. Refrigerate for several hours.
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot.
Sear the steak bites for 2-3 minutes on each side until the edges are crispy and browned and remove to a serving bowl. Set aside.
Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic for 30 seconds, while scraping the bottom of the pan.
Take the pan off the heat. Place the steak bites back in and toss through the garlic butter to evenly coat. Pour onto a serving plate.
2 tablespoons garlic powder
2 tablespoons Italian seasoning
2 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon onion powder
Combine the ingredients in a jar with a tight-fitting lid and shake to combine. Store covered at room temperature.
Cajun Rice Saute
You may also substitute frozen and defrosted cauliflower rice for the regular rice in this recipe
2 tablespoons olive oil
1 medium sweet onion, diced
1 small bell pepper (baby bell), diced
2 celery stalks, diced
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme leaves
1 1⁄2 cups cooked rice (¾ cup uncooked)
1 ½ cups chicken broth
Cook the rice in chicken broth. Set aside
In a skillet heat the oil and saute the onion, celery, and bell pepper until tender.
Add garlic, Cajun seasoning and thyme. Saute for 1 minute. Add the cooked rice and heat until hot stirring frequently until combined with the other ingredients. Spoon into a serving bowl and top with chopped parsley.
Southern Style Greens
Bacon fat is often used in this recipe but I use olive oil instead.
2 pounds greens (collards, mustard, chard), washed and drained
1 large onion, diced
1 garlic clove, chopped
2 tablespoon vegetable oil
3/4 cup chicken broth
3 tablespoons cider vinegar
1 tablespoon dark brown sugar
1 teaspoon hot sauce
Salt and pepper
Use a knife to cut on either side of the large rib running up each green leaf. Remove it and discard it. Stack about 4 to 5 leaves, roll them up and cut into 1/2-inch strips. Repeat with remaining leaves.
Heat the oil in a large saucepan and add the onion and garlic. Cook over medium heat, stirring occasionally until softened.
Add broth, vinegar, sugar and hot sauce to pot. Stir to combine.
Add greens and use tongs to turn and mix them until they reduce in size some. Cover, turn heat to low and cook until tender (30-60 minutes depending on the type of greens used), stirring occasionally. Season to taste with salt and pepper.
Prosciutto Wrapped Shrimp In Spanish Sauce
12 large shrimp (16-20), peeled, deveined and tails removed
6 slices Prosciutto di Parma, cut in half lengthwise
Salt and ground black pepper
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1/2 red bell pepper, seeded and finely diced
2 tablespoons dry sherry
1/4 teaspoon smoked paprika
1 tablespoon chopped fresh thyme leaves
2 tablespoons unsalted butter, softened
1 tablespoon fresh lemon juice
Pat shrimp dry and toss with 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl.
Wrap 1 prosciutto slice around the center of each shrimp.
Heat the oil in large skillet over medium heat. Add bell pepper and paprika to the skillet and cook until bell pepper is soft about 3 minutes.
Increase heat to high, add shrimp and cook until the edges turn pink about 1 minute. Turn shrimp over, add sherry and simmer until the shrimp are just cooked through about 1 minute. Using tongs, transfer the shrimp to a serving platter.
Add garlic, thyme, butter, and lemon juice to the skillet with the peppers and simmer until thickened, about 1 minute. Pour the sauce over the shrimp on the serving platter. Serve this dish with sautéed spinach and rice or cauliflower rice.
The word “spiedino” is a diminutive of “spiedo” the Italian food term for skewered meat. Spiedini, or “skewers,” are a popular way of grilling throughout Italy, from north to south. Small pieces of meat, fish, vegetables, and even cheese are skewered on a spiedo, or “stick,” and then cooked over a flame. This recipe is one I have adapted from the Italian restaurant, Carrabba’s Italian Grill.
Spiedino Di Mare (Skewered Seafood)
6 oz sea scallops
6 oz large shrimp, peeled, deveined and tails removed
Kosher salt and black pepper to taste
Extra virgin olive oil
1 clove garlic, grated
1/4 cup seasoned Italian breadcrumbs, for breading
Lemon Butter Sauce, recipe below
Fresh parsley, chopped
Bamboo or metal skewers
Simmered Italian Seasoned Rice, recipe below
If using bamboo skewers, soak them in warm water for a 1/2 hour.
Season the scallops and shrimp with salt and pepper to taste.
Add the grated garlic to the breadcrumbs.
Lightly coat the seafood with olive oil, then dip in the seasoned breadcrumbs.
Preheat a stovetop grill and oil the grill.
Skewer the shellfish and grill on both sides just until the shrimp turn a light pink.
Place the grilled seafood on the prepared rice and pour the lemon butter sauce over the shellfish. Sprinkle chopped parsley on top.
Lemon Butter Sauce
2 tablespoons salted butter
2 tablespoons fresh lemon juice (about 1/2 lemon)
1 teaspoon Worcestershire sauce
Black Pepper to taste
Melt the butter in a small saucepan or in the microwave. Add the lemon juice to the butter and warm briefly.
Add Worcestershire sauce and pepper to taste. Mix well and set aside.
Simmered Italian Seasoned Rice
1 3/4 cups Chicken Broth
1 teaspoon Italian seasoning
3/4 cup uncooked long-grain white rice
1/2 cup grated Parmesan cheese
Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
Stir the rice into the broth. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the cheese.
Italian Peppers and Onions
4 bell peppers, seeded and sliced
1 onion, sliced thinly
4 whole garlic cloves skin removed
1 teaspoon fresh oregano, roughly chopped
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Few leaves of fresh basil, chopped
Heat a large non-stick skillet over medium-high heat and cover the bottom with olive oil. Place the whole garlic cloves in the oil and let the garlic infuse the oil and begin to caramelize. This should take about 5 minutes. Remove the garlic.
Add the peppers, onions, oregano, red pepper, salt, and pepper and allow the vegetables to cook down and soften turning them over a few times. This should take about 15 minutes.
Place the vegetables in a serving bowl and sprinkle with chopped basil.