After Russia sold Alaska to the United States in the mid-nineteenth century, waves of Russian immigrants fleeing religious persecution moved to the United States. These groups generally settled in coastal cities, including Brooklyn (New York City) on the East coast, and Los Angeles, San Francisco, and Portland, Oregon, on the West coast.
Many of the city dwellers took jobs in factories, often as garment workers. Those who preferred rural living benefited from the Homestead Act and set up farms across the West, while still others worked in mills and mines in the Midwest. Russians contributed their diverse cultural traditions and devout faith (for some Judaism and for others Russian Orthodox) to the places they settled. Unlike immigrants from other countries, few returned to Russia—America had become their homeland.
Emigration was restricted during the Soviet era, however, following the breakup of the Soviet Union, immigration to the U.S. increased considerably. Some Ukrainian Americans, Belarusian Americans, Rusyn Americans along with Jewish Americans, German Americans from the former Russian Empire and the Soviet Union, identify themselves as Russian Americans. According to the Institute of Modern Russia’s 2011 report, the Russian American population was estimated to be 3.13 million.
In 2007 Russian was the primary spoken language in 851,174 homes, according to the U.S. Census. The New York City metropolitan area has historically been the primary place of settlement for Russian immigrants legally admitted into the United States. Brighton Beach, Brooklyn continues to be the most important demographic and cultural center for Russian Americans. However, as Russian Americans have climbed in socioeconomic status, they have moved toward more affluent parts of the New York metropolitan area, notably Bergen County, New Jersey.
Russian cuisine tends toward the starchy side, with plenty of pickling. Grains are a major crop, with rye, buckwheat, wheat and barley commonly used in cooking, especially for bread. Root vegetables like beetroot, potatoes, and onions are also popular ingredients along with mushrooms, sour cream, cabbage, and the ricotta-like “farmers’ cheese”. Classic Russian dishes include Beef Stroganoff, chicken Kiev, beetroot broth, blini, and cheese dumplings.
They prepare a variety of soups, which are almost always served with sour cream. Most famous is borscht, made from beets, cabbage, and meat. In the summer, borscht is served cold. Shchi, also made with cabbage, includes turnips, carrots, onions, and beef. Fish soups are popular, such as solianka, and include onion, tomato, cucumber, lemon, butter, and sometimes beef. Many soups also include potatoes or dumplings. Traditional dark Russian bread is made from rye and Russian meals are accompanied by vodka.
Beef Stroganov or Stroganoff (Russian spelling: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). Following its origin in mid-19th-century Russia, the dish has become popular around the world, with considerable variation from the original recipe.
Elena Molokhovets’s classic Russian cookbook, A Gift to Young Housewives, gives the first known recipe for Govjadina po-strogonovski, s gorchitseju, “Beef à la Stroganov, with mustard”, in its 1871 edition. The recipe involves lightly floured beef cubes (not strips) sautéed, sauced with prepared mustard and broth, and finished with a small amount of sour cream: no onions, no mushrooms, and no alcohol. Another recipe, this one from 1909, adds onions and tomato sauce and serves it with crisp potatoes, which are considered the traditional side dish for beef Stroganoff in Russia. The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste as an option.
After the fall of Tsarist Russia, the recipe was popularly served in the hotels and restaurants of China before the start of World War II. Russian and Chinese immigrants, as well as US servicemen stationed in pre-Communist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s.
The version often prepared in the United States consists of strips of beef filet with a mushroom, onion, and sour cream sauce served over noodles. In the UK and Australia, a recipe very similar to that commonly found in the United States is popular, but it is served over rice.
Make a Russian inspired dinner at home.
Serves 4 (or servings for 2 in parenthesis)
1 (1/2) pound filet mignon or mignon tips (cut into 2 inches long and 1/4 inch wide)
3 ( 1 1/2) tablespoons butter
1 ( 1/2) sweet onion, finely chopped
1/2 ( 1/4) cup beef broth
1 (1/2) tablespoons Dijon mustard
1/4 ( 2 T) cup heavy cream
1/2 ( 1/4) cup sour cream
2 ( 1 ) teaspoons flour
2 (1) tablespoons minced fresh dill
2 (1) tablespoons minced parsley
Salt and freshly grounded black pepper
8 ( 4) ounces medium egg noodles, cooked
Heat a large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so the meat does not give off any liquid. Remove to a plate.
Add the butter and onions and saute until tender.
Blend broth, flour, mustard, heavy cream, and sour cream together. Lower heat, add the liquid mixture, and simmer, without boiling until sauce thickens about 5 minutes.
Return meat to the sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.
Roasted Carrots and Parsnips
2 pounds parsnips
1 pound carrots
2 large shallots
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill
Preheat the oven to 425 degrees F.
Cut the carrots, and parsnips into 2-inch sticks. Cut the shallots into 1/2 inch pieces
Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 30 minutes, depending on the size of the vegetables, tossing occasionally until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
I recently roasted root vegetables for dinner and had extra cooked spinach on hand, so rather than reheat the vegetables, I came up with a new way to serve them. The two new dishes complimented pan seared beef tenderloin steaks very well.
Spinach Stuffed Tomatoes
2 large beefsteak tomatoes
1 cup leftover garlic sautéed spinach
2 tablespoons grated Parmesan cheese
2 teaspoons Panko bread crumbs
Cut off a thin slice from the tops of the tomatoes. Scoop out the seeds and center flesh with a small serrated spoon. Sprinkle the insides of the tomatoes with a little salt and turn them over on a paper towel to drain for 30 minutes.
Divide the spinach in half and fill the center of the tomatoes. Top the spinach with 1 tablespoon of grated cheese and sprinkle the bread crumbs on top. Drizzle with a little olive oil.
Preheat the oven to 350 degrees F. Oil a small baking dish and place the filled tomatoes in the dish. Bake uncovered for 20 minutes.
Roasted Root Vegetable Puree
2 cups leftover roasted root vegetables (carrots, sweet potatoes, and parsnips)
1-2 tablespoons heavy cream
1 tablespoon butter
2 tablespoons chopped fresh chives
Place the roasted vegetables in the processor. Pulse until completely pureed. Add the cream to make a smooth mixture. Place the pureed vegetables in a microwave safe bowl, top with the butter and heat on high for several minutes until the vegetables are hot. Sprinkle on the chives and serve.
Filet Mignon with Cabernet Sauce
2- 6 oz. filet mignon steaks, about 1-inch thick
1/2 teaspoon each salt & pepper
1/4 cup minced shallots
1 tablespoon fresh herbs, such as rosemary or thyme
1 cup Cabernet wine
2 tablespoons unsalted butter
Heat a skillet and add 1 tablespoon butter. Sprinkle the steaks with salt & pepper. Cook filets until desired doneness,4- 5 minutes per side (depending on thickness) for medium-rare.
Remove the steaks to serving plates
Add shallots, cook 1 min, add wine and herbs. Boil for several minutes until reduced. Stir in butter. Pour the sauce over the steaks and serve.
2 pounds mushrooms (button/cremini), roughly chopped
1 large sweet onion, diced
3 cloves garlic, minced
2 quarts homemade or store-bought beef broth
1 cup heavy cream
1 tablespoon all-purpose seasoning blend, recipe below
3 tablespoons butter
5-8 sprigs of fresh thyme
Sea salt and fresh ground pepper, to taste
Homemade Croutons, recipe below
Melt butter in a large soup pot over medium-high heat. Add the diced onions and sauté until tender (about 5 minutes). Add in the minced garlic and continue to cook for another minute. Reduce the heat to medium and add in the chopped mushrooms and the thyme Cook until the mushrooms release some of the water content, stirring frequently about 10 minutes.
Next, add the beef broth, all-purpose seasoning blend, sea salt, and fresh ground pepper. Cook this mixture for an additional 15 minutes then reduce the heat to low. Remove the thyme sprigs. Blend the soup using an immersion blender. Add the cream and heat over low. Serve with croutons.
All-Purpose No-Salt Seasoning Mix
1 tablespoon garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 1/4 teaspoons dried savory
1 1/4 teaspoons ground thyme
1 teaspoon ground mace
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon dried sage
1/4 teaspoon cayenne pepper
Mix garlic powder, basil, parsley, savory, thyme, mace, onion powder, black pepper, sage, and cayenne pepper in a bowl; store in a sealed jar.
2 tablespoons butter
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
6 slices day-old bread, cubed
In an ungreased 13-in. x 9-in. baking pan, combine the butter, oil, and seasonings. Heat in a 300° F oven until butter is melted. Remove from the oven; stir to combine.
3 cups finely diced leftover baked ham
2 hard-boiled eggs finely chopped
1/4 cup finely diced celery
1/4 cup finely diced bell pepper
1/4 cup finely diced red onion
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
Ground black pepper or cayenne pepper to taste
Combine the mayonnaise, sour cream and Dijon in a large mixing bowl. Add the remaining ingredients and stir until completely combined. Cover and chill until serving time.
Serve on a salad plate over shredded lettuce or on a sandwich made with pumpernickel bread.
Arab immigrants began coming to the U.S. in sizable numbers during the 1880s. Today, it is estimated that nearly 3.7 million Americans trace their roots to an Arab country. Arab Americans are found in every state, but more than two-thirds of them live in California, Michigan, New York, Florida, Texas, New Jersey, Illinois, Ohio, Pennsylvania, and Virginia. Los Angeles, Detroit, and New York are home to one-third of the population.
Arab Americans are as diverse as their countries of origin, with unique immigration experiences that have shaped their ethnic identity in the U.S. While the majority of Arab Americans are descended from the first wave of Christian Arab immigrants, Arab American Muslims represent the fastest growing segment of the Arab American community.
Contrary to popular assumptions, the majority of Arab Americans are native-born, and nearly 82% of Arabs in the U.S. are citizens. While the community traces its roots to every Arab country, the majority of Arab Americans have ancestral ties to Lebanon, Syria, Palestine, Egypt, and Iraq.
Arabic-speaking immigrants arrived in the United States in three major waves. The first wave between the late 1800s and World War I consisted mainly of immigrants from Greater Syria, an Arab province of the Ottoman Empire until the end of World War I. Following the breakup of the Empire, the province was partitioned into the separate political entities of Syria, Lebanon, Palestine, and Transjordan. The vast majority of immigrants in this wave were members of Christian minorities. Although some writers claim that these immigrants left their native countries for religious or political reasons, the evidence suggests that they were drawn to the United States by economic opportunity. Like many economically motivated immigrants during this period, Arabs came to the US with the intention of earning money and returning home to live out the remainder of their lives in relative prosperity. The major exception to this pattern was a small group of Arab writers, poets, and artists who took up residence in major urban centers such as New York and Boston. The most famous of the group was Kahlil Gibran (1883-1931), author of The Prophet and numerous other works.
Unlike the earlier influx, the second wave included many more Muslims. It also included refugees who had been displaced by the 1948 Palestine War that culminated in the establishment of Israel. This period also witnessed the arrival of many Arabic-speaking professionals and university students who often chose to remain in the United States after completion of their training. Immigrants of the second wave tended to settle where jobs were available. Those with few skills drifted to the established Arab communities in the industrial towns of the East coast and Midwest, while those with professional skills headed to the suburbs around the major industrial cities or to rural towns.
In the mid-1960s, the third wave of Arab immigration began which continues to the present. More than 75 percent of foreign-born Arab Americans identified in the 1990 census immigrated after 1964, while 44 percent immigrated between 1975 and 1980. This influx resulted in part from the passage of the Immigration Act of 1965 which abolished the quota system and its bias against non-European immigration. The third wave included many professionals, entrepreneurs, and unskilled and semi-skilled laborers. These immigrants often fled political instability and wars engulfing their home countries. They included Lebanese Shiites from southern Lebanon, Palestinians from the Israeli-occupied West Bank, and Iraqis of all political persuasions. But many professionals from these and other countries like Syria, Egypt, and Jordan, and unskilled workers from Yemen also emigrated in search of better economic opportunities. Had conditions been more hospitable in their home countries, it is doubtful that many of these immigrants would have left their native countries.
Arab Americans have a distinctive cuisine centered on lamb, rice, bread, and highly seasoned dishes. The Middle Eastern diet consists of many ingredients not found in the average American kitchen, such as chickpeas, lentils, fava beans, ground sesame seed oil, feta cheese, dates, and figs. Many Arab dishes, like stuffed zucchini or green peppers and stuffed grape or cabbage leaves, are labor-intensive but delicious and healthy.
Arab Americans are probably most known for their restaurants and cuisines found across the country. Many classic dishes coming from the Arab World have become popular dishes for Americans. The dish most famous, of course, is hummus. This simple puree of chickpeas, tahini, lemon, and garlic is served as an appetizer or as a side to grilled meats and vegetables. Sometimes called “street meat” in the U.S., shawarma is another national hit thanks to Arab Americans. Wrapped with garlic and pickles in Arabic bread (pita bread), shawarma has become a great alternative sandwich. Tabbouli, falafel, grape leaves, and kebabs are part of the American cuisine today.
Stuffed Grape Leaves
1/2 cup pine nuts
1 1/2 cups long grain white rice
1 medium onion, minced
1/2 cup fresh minced dill
1/4 cup fresh minced mint
6 tablespoons freshly squeezed lemon juice, divided
1 tablespoon lemon zest
1 3/4 cups vegetable broth
50 large jarred grape leaves
Salt and pepper
1/2 cup extra virgin olive oil
Fresh mint leaves, lemon slices, and olives (for garnish)
Place the pine nuts into a skillet and lightly toast them over medium heat until golden brown. Set aside.
Pour ¼ cup of olive oil into a medium pot and heat it. Add the minced onion and sauté until soft. Add the rice to the pot and stir to combine. Sauté for another minute. Pour in ¾ cup of vegetable broth and lower the heat; simmer the rice uncovered for about 10 minutes until the liquid is absorbed and the rice is half cooked. Remove the pot from heat.
Add the minced dill, mint, toasted pine nuts, 2 tablespoons fresh lemon juice and lemon zest to the pot of rice. Stir until all the ingredients are well combined. Season with salt and pepper to taste. Let the mixture cool to room temperature.
Fill a large pot with salted water and bring to a boil. As the water is heating, trim the grape leaves by cutting the stems off flush with the leaves. Trim any large, hard veins from the leaves. Place the leaves in the boiling water and let them soften for 3-5 minutes until they become pliable. Drain, then cover the leaves with cold water. Drain the leaves again and pat them dry.
Place a grape leaf shiny (smooth) side down, vein (bumpy) side up, on a flat surface like a cutting board. Place 2 tablespoons of rice filling at the base end of the leaf, near where the stem was. Fold the stem end up over the filling. Fold the edges of the leaf inward. Continue rolling the leaf till it forms a neat rolled package. Squeeze the roll gently to seal.
Repeat the process with the remaining leaves until all of the rice filling is used.
Place the stuffed leaves in the bottom of a deep saute pan. Pack the leaves snugly; as this will help keep the leaves intact as they cook. Make a single layer on the bottom of the pan. When the bottom of the pan is full, make a second layer on top.
Pour 1 cup of broth, ¼ cup of extra virgin olive oil, and ¼ cup of fresh lemon juice over the stuffed grape leaves. Heat the pan over medium until it begins to simmer (don’t boil, or the leaves will start to fall apart). Cover the pot. Let the grape leaves cook for 30-40 minutes. The leaves are finished cooking when they are fork-tender.
3 cups (200 grams) cooked chickpeas, drained
1 to 2 garlic cloves, minced
3 to 4 ice cubes
1/3 cup (79 grams) tahini paste
1/2 teaspoon kosher salt
Juice of 1 lemon
Hot water (if needed)
Extra virgin olive oil
Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth. While the processor is running, add the ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes. Check, and if the consistency is still too thick add a little hot water. Blend until the mixture is a silky smooth consistency. Spread in a serving bowl and add a generous drizzle of olive of and a sprinkling of sumac.
1 pound lean ground lamb or beef
3 tablespoons minced onion
2 cloves garlic, grated
1/4 cup parsley, finely chopped
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
Olive oil, for brushing the grill
Flatbread or pita, for serving
1 cup plain Greek yogurt
1/2 cup grated cucumber squeezed dry
1 clove garlic, grated or minced
1 teaspoon lemon juice
1 teaspoon fresh mint or dill (or ¼ teaspoon dried)
Pinch of kosher salt
To make the tzatziki sauce, mix all of the ingredients together in a bowl. Refrigerate until ready to serve.
For the kofta: Mix the beef, onion, garlic, parsley, coriander, cumin, salt, and pepper together in a large bowl. Divide the mixture into 6 roughly even balls. Mold each ball around the pointed end of a skewer, making an oval kebab that comes to a point just covering the tip of the skewer. If using wooden skewers, soak them in water for 15 minutes before threading them.
Heat a grill pan over medium-high heat or prepare an outdoor grill. Brush the pan or grill grates lightly with olive oil. Grill the kebabs, turning occasionally, until brown all over and cooked through about 10 minutes. Transfer to a serving platter and serve with tzatziki sauce and flatbread.
Fattoush is a salad of crisp lettuce, tomatoes, cucumber, red onion, toasted pita bread, and a sumac dressing. Since I was serving pita with the kofta, I did not include it in my salad.
Serves 4 people
2 large pitas
1/4 cup olive oil
Kosher salt to taste
1 clove garlic minced
2 tablespoons fresh lemon juice about 1 lemon
1 tablespoon honey
1 teaspoon sumac
1/2 teaspoon kosher salt or more
freshly ground black pepper to taste
1/3 cup extra virgin olive oil
1 head romaine lettuce torn into bite-size pieces
1-pint cherry tomatoes halved
1 English cucumber halved and thinly sliced
1/2 medium red onion thinly sliced and separated into 1/2 circles
1/2 cup fresh mint leaves torn into small pieces
Preheat oven to 350°F.
Cut pitas in half. Separate the top from the bottom and tear into bite-size pieces. Transfer to a bowl and drizzle with olive oil; toss to coat. Spread on a baking sheet and season with kosher salt. Bake 10 to 12 minutes, tossing once, until crisp and golden brown. Remove from oven and transfer to a bowl to keep from over browning. Set aside.
To make the dressing. In a small bowl combine the first 6 dressing ingredients (garlic through black pepper); whisk until combined and honey has dissolved. Add olive oil in a slow, steady stream, whisking constantly until emulsified. Season to taste with salt and pepper.
Combine all salad ingredients in a large bowl and toss gently to combine.
Drizzle dressing over the salad and gently toss to coat evenly. Sprinkle pita over the top and serve.
For 2 servings you will need the following:
12 large shrimp (16-20 per pound), peeled, deveined, tails removed
Salt and pepper to taste
1 egg, beaten
1/3 cup Italian Style Panko Bread Crumbs
1/2 cup grated Parmigiano-Reggiano
Olive oil cooking spray
1 tablespoon olive oil
1 cup homemade marinara sauce, warmed
1 cup (4 oz) shredded mozzarella cheese
Preheat oven to 400°F. Spray a baking dish that fits the portion of shrimp you are making with cooking spray. I like to use individual baking dishes for this recipe.
Place the egg in a shallow bowl and the Panko bread crumbs mixed with the Parmigiano cheese in another.
Wash and dry the shrimp. Season shrimp with salt and pepper. Put the shrimp in the bowl with the egg to coat and then into the breadcrumb mixture. Place the breaded shrimp in the baking dish or six in each individual baking dish. Sprinkle any remaining breadcrumbs over the shrimp.
The shrimp can be prepared ahead up to this point. Cover the dish with plastic wrap and refrigerate until ready to bake.
When ready to bake, drizzle the top of the shrimp with the olive oil and bake on the middle oven rack for 10 minutes. Turn shrimp over then cook another 5 minutes. Pour sauce evenly over the shrimp and then sprinkle with shredded mozzarella cheese. Return to the oven and heat just until the cheese melts.
Homemade Marinara Sauce
2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
2 (26-28-ounce) cans Italian chopped tomatoes
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 cup Italian flat-leaf parsley, chopped
Salt and pepper to taste
3 large basil leaves
In a large saucepan, sauté the onion in olive oil, until soft and translucent, on medium to low heat. Add garlic and sauté until golden, careful not to overcook.
Add tomatoes, oregano, and crushed red pepper to the saucepan and bring to a boil. Once boiling, lower the heat and cover with a lid. Cook for about 20 minutes on medium heat. Stir in parsley. Salt and pepper to taste. Cook for another 5 minutes. Turn off the heat and mix in the fresh basil.
Reserve 1 cup sauce for the shrimp and use the remaining sauce for other uses.
Garlic Roasted Asparagus
Makes 4 servings
1/4 cup extra-virgin olive oil
4 cloves fresh garlic, minced
1/2 teaspoon onion powder
1 tablespoon fresh finely chopped parsley
1 pound thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper
Preheat oven to 400°F.
Line a large jelly roll pan with foil. Set aside.
In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes until the garlic mixture is fragrant but not browned.
Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
Roast for 10-15 minutes, until the asparagus are bright green; do not overcook.
Transfer to a platter and serve hot.
Alabama Sweet and Spicy Pork Ribs
2 racks meaty pork ribs
For the barbecue spice rub
2 tablespoons smoked paprika (sweet or hot)
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon sugar or sugar substitute
1 teaspoon dried oregano
½ teaspoon dried thyme
For the sweet and spicy glaze
1 cup tomato ketchup(regular or no sugar added)
½ cup brown sugar or brown sugar substitute
2 garlic cloves, grated
3 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 teaspoon barbecue spice rub (see above)
Mix together the ingredients for the barbecue spice rub, and set 1 teaspoon aside for the glaze.
Pat both sides of the ribs dry with paper towels. Using a sharp knife, remove the thin membrane from the back of each by slicing into it and pulling it off with a paper towel.
Put the ribs in a large baking dish and sprinkle them all over with the spice rub. Cover and refrigerate for at least 4 hours or up to 24 hours.
Mix all the ingredients for the glaze together in a mixing bowl and set aside.
If using a charcoal barbecue, light it about 30 minutes before you want to cook. If using a gas barbecue, preheat it 10 minutes beforehand. Rearrange the coals or turn off the middle burner for indirect cooking. Put the ribs on the grill, bone-side down, making sure they are not directly over the heat. Cover with the lid and grill over indirect medium heat for 30 minutes each side, or until the ribs are tender and a deep reddish-brown.
Uncover the ribs and brush generously with the sweet and spicy glaze. Cook for 10 minutes, turn and brush with more glaze. Cook for a final 10 minutes or until caramelized and sticky – brush with the remaining glaze and serve.
Preheat the oven to 350°F.
Bake in the preheated oven until the meat begins to pull away from the bones but is not fully tender, about 1 hour and 30 minutes. Increase oven temperature to 450°F. (Do not remove ribs from oven.) Brush both sides of ribs with the glaze. Bake until ribs are very tender and caramelized, 35 to 45 minutes. Brush with the glaze several times during the baking time.
Alabama Hot Slaw
Half of a head of green cabbage (1 lb.)
2 celery ribs
1/2 green bell pepper
2 tablespoons minced red onion
1/4 cup cider vinegar
2 teaspoons honey or low carb honey substitute
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons mustard
1 teaspoon Tabasco sauce
1/4 cup vegetable oil
Finely chop the cabbage, bell pepper, celery, and carrot.
Place the chopped vegetables and onion to a large bowl. In a smaller bowl, add the vinegar, honey, and salt; whisk until clear.
Add in the black pepper, mustard, and Tabasco; stir to mix, then pour on the vegetables.
In a small skillet or in the microwave heat the oil until very hot.
Pour the hot oil over vegetables.
Let sit for 4 minutes.
Toss and let sit at room temperature until serving time.
Round out the meal Alabama style with corn-on-the-cob.
Mexican Americans have lived in the United States for most of the country’s history. Ethnically, Mexican Americans are a diverse population, but the majority are Mestizo, which in colonial times meant to be a person of half European and half Native American ancestry. Nonetheless, the meaning of the word has changed through time and currently refers to the segment of the Mexican population who do not speak indigenous languages.
The United States is home to the second-largest Mexican community in the world, second only to Mexico itself, and comprising more than 24% of the entire Mexican population of the world. Mexican American families of indigenous heritage have been in the country for at least 15,000 years, and Mestizo Mexican American history spans more than 400 years, since the 1598 founding of Spanish New Mexico. Spanish residents of New Spain in the Southwest included New Mexican Hispanos and Pueblo Indians and Genizaros, Tejanos, Californios and Mission Indians. Approximately ten percent of the current Mexican-American population are descended from the early colonial settlers who became U.S. citizens in 1848 following the conditions of the Treaty of Guadalupe Hidalgo which ended the Mexican–American War.
Generally, when Americans speak about Mexican food, they are usually referring to Tex-Mex (or Cal-Mex) cooking, an extremely popular cuisine that follows the long border between the United States and Mexico. The food of the southwestern US state of New Mexico and the dishes of many of the Native American peoples of the southwestern US have similar names to many Tex-Mex and some Mexican dishes but they use different flavorings and cooking techniques.
Dishes like chili, fajitas, salsa, tortilla chips, chimichangas, quesadillas, burritos, and nachos are actually homegrown American inventions. Even dishes that exist in Mexico like enchiladas, tacos, and tamales are cooked and served differently in the United States. True Mexican dishes are not as spicy as many US versions. American versions of Mexican entrees add prodigious quantities of cheese, either shredded or melted, to nearly every dish, a practice rare in Mexico. The same heavy hand applies to the American use of sauces of all kinds. North of the border portions are larger, plates are filled so that the food items tend to run one into the other. In Mexico, the soft corn tortilla performs the function that bread on the table performs in the United States; it is a side starch. In the United States, fried tortillas, become an ingredient in nearly every dish.
Like most immigrant groups, Mexican Americans have remained loyal to the food traditions of their homeland. Many shops in small ethnic markets carry Mexican specialty foods. When they cook, they follow recipes handed down to them by their parents and grandparents and their cooking styles have certain things in common. Meat, usually pork or beef, is central to the diet. It is often eaten with salsa on the side. Corn, beans, rice, and root vegetables are also staples, especially sweet potatoes, yams, yucca, jicama, Jerusalem artichokes, and taro. Also popular is a pear-shaped squash called chayote. Here are some Mexican American recipes for you to make at home.
Carne asada means grilled beef in Spanish. The best cuts for making carne asada is Arrachera or skirt steak. It’s the taste that comes to mind when you think carne asada.
In Mexico, there are several marinating techniques that vary depending on the region of the country.
In the south and in the Gulf of Mexico area, where bitter oranges are grown, cooks will add some of its juice to the meat they are using to make Carne Asada; in other regions, they will add lime juice, and others will add a splash of beer.
Carne asada is traditionally made using a skirt or flank steak. The two cuts are very similar, but I prefer flank steak. When cutting the cooked meat, be sure to cut against the grain. It is quite easy to see the grain running through the meat in both of these cuts. It looks like long lines. Do not cut parallel to these lines, always cut perpendicular to them.
Adapted from Rick Bayless, Chicago Chef
2 limes juiced
4 cloves garlic crushed
1/2 cup orange juice
1 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 jalapeno minced
2 tablespoons white vinegar
2 pounds flank steak
In a gallon size resealable bag, combine the lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze the bag to mix it up.
Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squashing the bag around to coat. Refrigerate for at least 2 hours, or overnight is better.
Heat an outdoor grill or grill pan over high heat.
Remove the flank steak from the marinade, and discard the excess marinade. Cook on the grill for 7 to 10 minutes per side.
Once done, remove from the heat and let rest 10 minutes. Slice against the grain, and serve.
For Carne Asada Tacos
Thinly sliced grilled flank steak
Sliced red onion
Cotija cheese, crumbled
Blood oranges, cut into eighths
Grilled or Roasted Corn On the Cob
4 ears corn
2 tablespoons butter (softened)
Parmesan cheese, grated
Chopped herbs (your choice)
Preheat the oven to 400 degrees F or use the grill when cooking the meat.
Remove husks and silks from the corn. Place the corn on sheets of foil.
Butter corn and sprinkle with herbs and Parmesan cheese. Enclose the corn in foil and press the edges to seal.
Place wrapped corn on a cookie sheet or on the grill and roast for 25-30 minutes.
Mexican Red Rice
Arroz Rojo Mexicano
Adapted from Rick Bayless, Chicago Chef
2 garlic cloves, peeled
1 cup canned diced tomatoes, undrained
1 ½ tablespoons vegetable oil
1 ½ cups long-grain white rice
1 ¾ cups unsalted chicken broth or water
Fresh hot green chiles to taste (roughly 1 to 2 serranos or 1 large jalapeño), stemmed and cut a slit down the side of each one
2 medium carrots, peeled and chopped into ¼-inch cubes
1/2 cup frozen peas, defrosted
1/4 cup chopped flat-leaf parsley or cilantro
Place the garlic into a blender or food processor, add the canned tomatoes and process to a smooth puree.
In a large saucepan, stir together the oil and rice. When the rice is thoroughly coated, stir in the tomato puree, broth (or water), carrots and 1 teaspoon salt. Nestle in the chiles. Cover the pan, bring to a boil, lower the heat to medium and cook for 15 minutes. Gently stir the rice, re-cover and let the rice cook about 20 minutes. or until tender Taste a grain of rice: It should be very close to done at the core. If not, sprinkle in a little water, re-cover and cook 5 minutes more.
When the rice is done, uncover it and sprinkle in the peas and the parsley or cilantro. Use a fork to gently fluff the rice, reaching all the way to the edges of the bottom, to release steam and slow the cooking. Re-cover, let stand 5 minutes.
Black Beans with Chiles
1 pound dried black beans
1 tablespoon vegetable oil
1 small red onion, chopped
1 small carrot, chopped
2 whole serrano chiles or 1 jalapeño chile
1 tablespoon ground cumin
4 1/4 cups reduced-sodium chicken broth
1/2 teaspoon salt
Freshly ground black pepper
Rinse beans. Place beans in a large bowl. Cover with water by several inches. Let soak overnight.
Place oil, onion, and carrot in a Dutch oven. Cook over medium heat until the onion is tender. Drain beans and add to the Dutch Oven. Add whole chiles, cumin, chicken broth, salt, and pepper. Bring to a boil, reduce heat and simmer, covered, 1 hour. Uncover and simmer until beans are very tender, about 15 minutes more.