Mexican and Indigenous American fusion

While reading the paper last month, I saw a familiar face.  It was the half sister of

my son's former wife.  She had become a chef in California, been a contestant on Gordon Ramsey's The Next Level Cher" and won on the first season. She has a show on PBS and a cookbook.  She is creating  recipes from her background of Potawatomi and Mexican heritages. I ordered a copy of the cookbook, she autographed it for me.  It is the first cookbook I have ever read from cover.  Now I am starting to try some of the recipes.  These are the first two in the book and I made them today.  They are both good.

The above picture is on my son's wedding day. They are the siblings of the bride. The chef, Pyet DeSpain, is on the far left.

Travelers Meat Pie  makes 6 pies

2 tsp. olive oil             1 tsp. kosher salt

2 C. self rising flour+ + for rolling dough 2 tsp. fresh ground black pepper

1 1/4 C. warm water + 1 T. for meat fill-ins 1 1/2 T. beef or pork fat or unsalt 1 lb 70-30 ground beef butter or coconut oil

Oven 375º.  Coat a mixing bowl with olive oil, add the flour and 1 1/4 C. warm water. Mix until sticky ball of dough forms.  Cover and let rest 30 minutes to 1 hour.

In a separate bowl, add the ground meat, salt, pepper, beef tallow, and remaining 1 T. of warm water. Mix well until all ingredients are thoroughly combined.  Set aside or refrigerated until dough has rested.

When dough as rested, lightly flour clean work surface. Separate dough into six balls. (2.6 oz each) Roll out the balls about 5 -6 inches round.  Make sure to flour the rolling pin so dough does not stick to it.

Separate the meat mixture into 6 uniform balls. Place the meat balls on the dough and lightly press down to flatten it slightly o form an oval with the dough. Fold the dough over the meat to completely cover them and press with your fingers to seal the edges of the dough

Place the meat pies on a lined baking sheet.  Bake for 27 minutes, until the dough turns a golden brown.  When pies are done, immediately cover them with foil and set aside to cool. this will allow the residual heat to soften the dough, creating a pillow-like bite.  When cool, you may wrap them individually and when cool enough, enjoy!

Jalapeño Bison Jerky

2 jalapeños thin slice`` 1/2 tsp. black pepper

1/2 C. soy sauce or tamari 1/4 tsp.cayenne pepper

1T. maple syrup 1 lb bison meat1/8-1/4 inch thick against grain

2 tsp. smoked paprika sunflower seed oil for brushing

2 tsp. cumin

1 tsp. garlic powder

1 tsp. onion powder

Combine jalapeño , soy sauce, maple syrup, smoked paprika, cumin, garlic powder, onion powder, black pepper and cayenne pepper.  Mix well

Place bison meat in sealable bag or glass dish. pour the marinade over, seal or cover and refrigerate 4 hours or overnight

Preheat oven to 170º. Line baking sheet with parchment. Brush baking sheet with sunflower seedily.  This keeps meat from sticking and helps drying process.

Remove meat from refrigerator and drain liquid. Space on tray leaving room for equal drying.  Add the jalapeõs from the marinade to the top of the meat strips. Allow to dry to 4 to 6 hours depending on your desired level.It should be dry and not bendable but not brittle

Let cool completely. Keep in airtight jar or pad at room temp, or refrigerated for 2 to 3 weeks. It can be kept longer but because of moisture in the air it may become drier and tougher over time. 

for beef jerky, use round, flank or sirloin tip

 

twixt holidays

Been busy cooking all day and most of yesterday but just relized how close it is to christmas ans I havent been shoping for that yet.  Ham and beans are from my mom'

Southern background.  We always had this with a leftover ham bone which I cooked a few days ago. 

Gingery Croatmeal Cookies (or whatever you want to call them)

1 C. butter, softened

1 C. packed brown sugar

1/2 c. granulated sugar

1 tsp. baking power

1/4  tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1 tsp. ground ginger

1 egg

1 tsp. vanilla

1 3/2 C. AP flour

2 C. rolled oats

Preheat oven to 375º. In stand mixer, beat butter until softened. Add brown sugar, sugar, baking powder, baking soda and spices until well combined. Scrape bowl several times as needed.

Beat in egg and vanilla until combined.

Beat in as much flour as you can with the mixer. then stir in the rest 

Stir in oats

Drop dough by tablespoon onto parchment paper about 2 inches apart   Bake 10-12 minutes or until edges are golden brown for softer, chewier cookies or 11-3 minutes longer for a deeper color on top There are wrong choices.  Cool on wire rack.

Skillet Brownie With Chocolate Ganache Frosting

Ingredients 10-12 servings

For the Brownie

6 oz. finely chopped bittersweet chocolate 

4 T. unsalted butter, cut into pieces + more for the pan

1/2 C. vegetable or coconut oil

1 C/light brown sugar

1/2 C. granulated sugar

1 1/3 C. AP flour

1/2 tsp. baking powder

1/2 tsp. fine sea salt

3 lar. eggs

1 1/2 tsp. vanilla extract

For the Ganache

6 oz. finely chopped bittersweet chocolate

3/4 C. heavy cream

flaky sea salt as needed 

Directions

1. Heat oven to 350º. Lightly butter an oven safe10-inch skillet. fill a medium to with 1 1/2 inches of water & bring to a simmer.  Place medium bowl over the pot and add the chocolate, butter and oil. Stir frequently until melted. ( or use microwave 7 heat in 30 seconds, stir and repeat in 15 second bursts until melted.  Remove from heat and add the sugars.  The mixture will be grainy
2. In med. bowl whisk flour, baking powder & salt. Set aside  To the chocolate mixture, add eggs one at a time, mixing well after each addition. Whisk in the vanilla extract. Add the flour mixture until just incorporated. Pour batter into prepared skillet and spread evenly using a spatula
3. Bale until set ( toothpick test)  It should come out with just a few moist crumbs attached : 30 to 33 minutes. Let cool slightly.
4. When cool, make ganache:  Bring cream to simmer, Pour hot cream over chocolate and let stand 15 seconds. Stir ganache until chocolate is melted and the mixture is smooth.  Let cool slightly/
5. When brownie is cool, spread ganache into the brownie in an even layer.  ( it will have thickened slightly. If it is not thick enough, you can refrigerate it for 10 minutes or so. If it thickens too much microwave in 10 second burst until it is spreadable again.) Sprinkle with flaky sea salt

Eggnog Créme Brûlée Cookies

2 1/4 C. flour

1/2 tsp.baking powder

1/4 tsp. baking soda

1/2 tsp.sat

1/2 tsp. ground nutmeg

1/2 c. unsalted butter, softened

3/4 C. sugar

1/4 C. light brown sugar

1  lar. egg

1/4 C. eggnog

1 tsp. vanilla extract

1/2 tsp. rum extract, optional

Glaze:

1 C. powdered sugar

2 /2 T. eggnog

1/4 tsp. vanilla extract

pinch salt 

Brûlée topping 

1/4 C. sugar

1/4 tso, ground nutmeg

Line baking sheet with parchment & heat oven to 350.Whisk together flour, baking powder, baking soda, salt & nutmeg. Set aside

Beat sugars and butter until fluffy. about 2 minutes. Add egg. vanilla, eggnog, rum extract if using. Constantly stern dry ingredients until just combined.  The dough will soft-chill 3o minutes if too soft.  Put about 1 T. dough on cookie lined sheet and press down slightly.  Bake 10-12 minutes, until edges are just starting to turn golden. let cool completely.

Make glaze: whisk powdered sugar, eggnog, vanilla and pinch of salt until smooth. Spread a tsp. glaze on each cookie. Sprinkle the sugar and nutmeg on top and carefully torch it to caramelize or broil briefly on low temperature while watching closely.. Let cook a few minutes until sugar sets.

Note we recommend using a torch instead of broiling cookies

 

post Thanksgiving

 There are four of our families living here in Kansas City. Each we take turns hosting the other three. Las year was my turn. My nephew's family hosted this year.  Every day after Thanksgiving, when it isn't my turn to host, I cook an abbreviated version so we can have leftovers.  I made turkey, mashed potatoes, sweet potatoes, stuffing, gravy, cranberry chutney, Parker house rolls,and deviled eggs .  I bought a frozen pumpkin pie but plan to cook it tomorrow.

Yesteday I got a whole chicken and used the breast for dinner last night. I used the trimmings and bones to make 6 cups of chcken broth and today used the legs and thighs to make the sauté below.

 Lucille Ball’s Chicken Sauté

 

Ingredients

• 4 pound whole chicken (cut up) 
• 1/8 cup all-purpose flour 
• 1 teaspoon paprika 
• 1 teaspoon salt 
• 1/2 teaspoon pepper 
• 1/4 cup olive oil 
• 1 tablespoon parsley, minced 
• 1 cup sliced mushrooms 
• 1 yellow onion, chopped 
• 1 can (15 ounce) artichoke hearts (drained) 
• 1 clove garlic, smashed 
• 1/4 cup white wine

Dust chicken with a mixture of flour, salt, pepper, and paprika.

1. Dust cut-up chicken with mixture of salt, pepper & paprika

 2. Heat 1/4 cup olive oil; fry chicken until golden. Cover skillet, reduce heat; cook until tender.

3. Remove chicken. Add to skillet, 1 tbsp. chopped parsley, 1 cup sliced mushrooms, 1 small chopped onion, artichoke hearts , canned, 1 chopped garlic clove.

 4. Cook until onion is tender.5. Add 1/4 cup white wine.

 6. Replace chicken in skillet. Cover; simmer 10 minutes.

Statler Chicken (aka Airplane Chicken Breast)

It was first served at the Statler hotel but everyone calls it Airplane Chicken Breast because  when airlines served cooked hot meals, this was one of the mainstays.  It presents chicken breast that has a crispy skin and is still very moist inside.  It is served with the first joint of the wing still attached. I made a recipe named Italian potato  pie but served it with rice instead.  Before cooking it is patted dry and allowed to  sit 30 minutes inorder to come to room temp. before cooking.

Statler Chicken (Airline Chicken Breast) 

This airline chicken was born out of necessity. Since food for air travel needs to be prepared far in advance, airlines back in the day created a special cut of chicken breast that wouldn't dry out as much as normal.

By John Mitzewich Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins  Servings: 2 

Ingredients

1 whole chicken

1 drizzle of olive oil

S & P to taste

2 pinches herbs de Provence or to taste

1/4 tsp. cayenne pepper or to taste

1 T. olive oil

3 T. butter, divided

2 sprigs fresh thyme

1 sprig fresh rosemary

1/2 C. chicken stock or to taste

Directions

1. Slice off 1/2 of each chicken wing by cutting through the joint where wing meets drumette. Slice through skin between thighs and breasts. Make a shallow cut along breast bone and 2 deep cuts on either side, separating breasts.
   
2. Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against bone. Cut through cartilage to remove breast with wing attached. Reserve remaining chicken and carcass for another use.
   
3. Remove tenders from breasts and trim as needed. Season tenders with a drizzle of olive oil, kosher salt, black pepper, herbes de Provence, and cayenne pepper.
   
4. Push your finger gently under skin of each breast, right next to wing bone, to separate it from meat. Slide 1 tender under skin, center it, and smooth over skin. Sprinkle kosher salt over breasts.
5. Note: Before cooking, dry the chicken and let sit out for 30 minutes to let it come to room temperature.
6. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until the bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 
   
7. Add 1 tablespoon butter, thyme, and rosemary to the skillet. Baste chicken with butter-herb mixture. Remove chicken from the skillet.
   
8. Pour stock into the skillet; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk remaining 2 tablespoons butter into sauce.
   
9. Slice each chicken breast into thirds and spoon sauce on top.
   

Chef's Notes

Feel free to use whatever spices and seasoning you wish since that will not affect the technique.

To prep the chicken ahead of time, cover it in plastic wrap and refrigerate after seasoning.

You're usually told to cook chicken to 165 degrees F (74 degrees C), but I often stop at 150 degrees F (66 degrees C) for more tender results.

How to Cook and Serve It  Martha Stewart method:To cook airline chicken breast, try grilling it skin side down and basting with barbecue sauce, or searing it in a cast-iron skillet. Before cooking the chicken, pat it very dry with paper towels to absorb excess moisture, which will help the skin to get extra-crispy. Let the chicken sit out at room temperature for 30 minutes before cooking it, which will help to keep the meat juicy and tender. Preheat the oven to 375°F. From here, sear the chicken skin-side up in a hot cast-iron pan on the stovetop with olive oil for three minutes, then flip it and cook for another three minutes. Transfer the pan to the preheated oven and cook for an additional 15 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F.