More recipes on the way…..

Potato Leek and Corn Chowder

Ingredients:

• 1/4 cup olive oil
• 2 cups leeks, white and light green parts, cleaned, sliced
• 1/2 cup pork sausage
• 3 cups red bliss potatoes, peeled, 1/4 inch dice
• 2 thyme sprigs
• 1/4 tsp. white pepper
• 2 tsp. salt
• 1 garlic clove, minced
• 1 tbsp. flour
• 2 cups chicken stock
• 2 bay leaves
• 2 tbsp. parsley

Procedure:

1. Heat the oil over medium-high heat.
2. Add the leeks and sausage, and cook until lightly browned. Add the potatoes, seasonings, and flour. Toss together until the flour is incorporated.
3. Add the chicken stock, and stir until all ingredients are well combined. Bring to a simmer. Add bay leaves and simmer for 1 hour.
4. Remove bay leaves; stir in parsley just before serving.

Jicama Salad

Ingredients:

• 2 cups jicama, julienned
• 1/2 cup red bell pepper, julienned
• 1/4 cup yellow bell pepper, julienned
• 1 cup english cucumber, peeled, julienned
• 1/4 cup olive oil
• 2 tbsp. lime juice
• 1/2 tbsp. parsley, minced
• Salt and white pepper, tt

Procedure:

1. Combine vegetables with olive oil in a bowl.
2. Season with lime juice, parsley, salt, and pepper. Refrigerate until ready to serve.

Grilled Apache-Style Pork Cutlets

Ingredients:

• 2 garlic cloves, minced
• 1 tsp. chili powder
• 1/2 tsp. paprika
• 1 tsp. cumin
• 1/4 tsp. cayenne
• 1 tsp. salt
• 8 pork cutlets
• Vegetable oil, as needed

Procedure:

1. Combine all the ingredients for spice mix and mast to a smooth paste.
2. Rub pork with spice mix and let marinate 15 to 20 minutes
3. Preheat the grill
4. Brush pork with oil, then grill.

Smoke-Roasted Acorn Squash

Ingredients:

• 1 acorn squash
• 1/4 cup butter, melted
• 2 tbsp. sherry wine
• 2 tbsp. brown sugar
• Salt and pepper, tt

Procedure:

1. Cut the acorn squash into quarters and remove the seeds.
2. Place the squash into a stovetop smoker and smoke for 10 minutes. Remove and place on aluminum foil.
3. Preheat oven to 350F
4. Mix the butter, sherry, and sugar. Brush the glaze on the squash and season with salt and pepper. Wrap with foil. Bake the squash until tender. Baste periodically with reserved butter and sugar mixture.

Navajo Fry Bread

Ingredients:

• 1 cup AP flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 tbsp. plus 1 tsp. milk

Procedure:

1. Combine the flour, baking powder, and salt in a mixing bowl.
2. Stir in the milk and work into a dough. Knead the dough until it is smooth and elastic. Form the dough into egg-size balls; cover and set aside for 15 minutes.
3. Heat oil to 375F
4. Roll the dough into 8-inch circles and prick all over with a fork.
5. Fry each round in the hot oil for 2 minutes on each side. Drain on paper towels and serve.

Rocky Mountain Trout in Cornmeal Crust with Horseradish Butter Sauce

Ingredients:

• 48 ounces trout, boneless
• salt, tt
• black pepper, coarsely ground, tt
• 9 1/2 ounces cornmeal, finely ground
• 4 ounces clarified butter
• 6 ounces corn oil
• 1 tbsp. garlic, minced
• 5 ounces green bell pepper, minced
• 5 ounces red bell pepper, minced
• 16 ounces horseradish butter sauce

Procedure:

1. Dry the surface of the trout and season the inside to taste
2. Split each trout, dredge in cornmeal
3. Heat butter in pan, pan fry fish
4. Remove from heat and place on paper towel
5. Serve

Tobacco Onions

Ingredients:

• 1 small red onion
• 1 small yellow onion
• 1 cup AP flour
• 1 tbsp. salt and pepper
• 1 tbsp. paprika
• 1/2 tsp. cayenne
• 1/2 tsp. chili powder

Procedure:

1. Slice the onions very thinly into rings
2. Combine the flour and seasonings in a large bowl. Add the onion rings and toss until they are well coated with flour and dry.
3. Heat the oil in a deep-fat fryer to 350F
4. Fry the onions quickly in small batches until golden brown
5. Remove and drain on paper towels. Serve immediately.