Issue 60: Delectably Diverse Dishes

Green Chili

Yield: 4 servings

Ingredients:

3 oz. green mole (the best comes from Oaxaca, Mexico)
2 tablespoons olive oil
3 jalapenos, seeded
1 lb. ground turkey
1 lb. turkey sausage
1 large can tomatillos, drained
3 bunches green onions
1 garlic clove
1 tablespoon cumin
2 tablespoons dried cilantro
2 tablespoons dried parsley
2 cups pinto beans

Directions:

In a small food processor, blend the jalapenos. If you like a hotter chili, leave the seeds in, but you can reduce the number of seeds to suit your taste. Chop green onions and sauté with blended jalapeno and chopped garlic in olive oil for 3-5 minutes. Add ground turkey and turkey sausage and brown. In a food processor, blend tomatillos. Add tomatillos and all spices; simmer for 45 minutes.

Mix green mole in 1 cup of boiling water until dissolved. Add mole and pinto beans, simmer for 30 minutes. Serve with sour cream or crème fraîche.

Source: Jason Longman of Atlanta

Yield: 1 serving per buffalo steak

Ingredients:
 
buffalo steaks
chili powder
olive oil
honey
wild rice
salt
clove of garlic
black currants
pine nuts (optional)
organic milk
vegetable or chicken stock
milled polenta
cream
parmesan cheese
fresh pears
clarified butter
maple syrup
2 cups of port wine
 
Directions:

Rub each buffalo steak with a mixture of chili powder, a little honey, and pure olive oil. Grill or pan sear to a desired temperature. Cook wild rice according to directions, drain and season with salt and clove of minced garlic, a handful or so of black currants, and some olive oil. Pine nuts optional.

Put one cup of each of organic milk and vegetable or chicken stock in a saucepan. Season with salt, bring to a simmer, and slowly stir in cold milled polenta until mixture starts to thicken. Turn heat to low and cook, stirring often, for about 15-20 minutes. If mixture is too thick, thin with some cream or stock. Taste and season with grated parmesan cheese and more salt to taste.

Pear and Black Currant Sauce

Directions:
In a saucepan, caramelize 3 to 4 peeled and roughly chopped pears in some clarified butter until starting to color well. Add 1 small chopped leek, season with salt and pepper. Cook, stirring for another ten minutes, then drizzle on a couple of tablespoons of maple syrup. Cook a couple of more minutes longer on a medium heat, stirring often.

Pour on 2 cups of port wine, add 2 handfuls of black currants, turn up heat, and reduce until mixture starts to thicken. Add 2 cups of vegetable stock and reduce with the port wine. Put a ladle of the soft polenta on each plate with a spoonful of the wild rice. Top with the buffalo steak (sliced if you like) and place some of the pear and black currant compote on the buffalo and around the plate.

Source: Mike and Margie Perrin of 11 Maple Street Restaurant in Jensen Beach, Florida

Italian Salad

Yield: 6 servings

Ingredients:

1 head romaine lettuce
1 bunch watercress
1 red pepper, seeded and cut into a julienne
1 cucumber, peeled, seeded, quartered lengthwise, and finely sliced
1 heart of celery with leaves, finely chopped
1 small red onion, finely sliced
½ cup small seed sprouts
2 carrots, peeled and grated
1 cup red cabbage, finely shredded
1 cup cooked chick peas
3/4 cup basic or garlic dressing of your choice

Directions:

Children love this good, basic salad. The secret is to cut everything up small. Remove the outer leaves of the romaine, slice off the end and open up to rinse out any dirt or impurities while keeping the head intact. Pat dry. Slice across at 1/2-inch intervals.

Place romaine in your salad bowl, then the water cress, then add chopped vegetables in different piles. Strew the sprouts and garbanzo beans over the top for an attractive presentation. Bring to the table to show off your creation before tossing with dressing. May be served with grated Parmesan cheese.

Source: Sally Fallon, author of Nourishing Traditions