Native Meat Dry Run

Albuquerque Pueblo Dry Rub

1 tablespoon coriander seeds (or 2 teaspoons ground coriander)
1 tablespoon cumin seeds (or 2 teaspoons groundcumin)
6 tablespoons chili powder
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoon azafran powder
2 teaspoons dried mexican oregano
1 teaspoon juniper berries ground
2 teaspoons salt
1/2 teaspoons black peppercorns (or 1 teaspoon ground pepper)

This makes enough dry rub to flavor about 3 pounds of meat, game, fish, or
poultry. We suggest starting with whole spices for the best flavor, but you
can always substitute ground spices if you prefer.
1. Heat a small saute pan over medium-high heat. Add the coriander and
cumin seeds and toast, swirling the pan constantly, until the seeds give
off a rich aroma, about 1 minute. Immediately transfer the seeds to a cool
plate and allow to cool for a few minutes.

2. Transfer the seeds to a mortar and pestle or a spice grinder. Add the
chili powder, onion and garlic powder, oregano, salt, and pepper. Grind the
spices to an even texture. The rub is ready to use now, or you can
transfer it to a jar, cover it tightly, and keep it in a cool, dry cupboard
or pantry for up to 1 month.

Rock Shrimp Salad

Ingredients:

2 pounds rock shrimp
1 can (16 ounces) cut green beans,
drained 1/2 head cauliflower, sliced
1 cup diagonally sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons chopped pimiento
Marinade (see below)
Salad Greens

Direction:

To peel rock shrimp, insert one tip of kitchen shears into sand vein and cut along the back of the shrimp. Remove shell and rinse to remove sand vein.
To cook rock shrimp, drop into boiling water, and cook for 45 seconds to one minute, or until rock shrimp are no longer translucent in the center. Drain.
Combine all ingredients except salad greens. Cover and marinate in refrigerator for at least one hour. Serve on salad greens. Yield: 6 servings.

Marinade:

1/2 cup vinegar
1/4 cup oil
1 tablespoon sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper

Peach Crisp

8 medium peaches, peeled, pitted and sliced into large chunks
3/4 cup flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
8 tablespoons cold unsalted butter cut into small pieces

Preheat oven to 375 degrees. Position oven rack in lowest position in the lower third of your oven. Grease using cooking spray a 2 inch deep baking dish, a deep dish pie pan or tart pan.

1. In a large bowl combine the flour, sugar, salt cinnamon and nutmeg.

2. Using a pastry cuter (or two dull knives) cut the cold butter into the dry mixture until the mixture resembles dry bread crumbs.

3. Scatter the topping evenly over the fruit.

4. Bake in the preheated oven for about 45 minutes or until the topping is a
golden brown, the peaches when pierced with a fork or skewer are tender.

Baby Corn Soup

Ingredients:

• 6 Baby corn
• 1/4 Cup beans, chopped
• 1/4 Cup carrot, diced
• 1/4 Cup peas, boiled
• 1/4 Cup cabbage, thin strips
• 1/4 Cup cauliflower
• 1/2 Onion
• 2 Cubes cheese
• 2 Pods garlic
• 1 tsp Sugar
• Pepper powder to taste
• Salt to taste
• Oil as required
• Few dhania leaves for garnishing
• Water as required

How to make Baby Corn Soup:

• Cook the baby corns with onion and garlic in the pressure cooker until soft.
• Meanwhile, boil peas.
• pan and heat a little oil, fry carrot, beans, cauliflower and cabbage or microwave with water sprinkled for about 1 minute, keep aside.
• Blend the cooked baby corn properly.
• Strain into a pan, and add boiled peas, water and other vegetables to it.
• Bring it to a boil.
• Combine salt, pepper and sugar with it, mix well.
• Boil for about one minute and add cheese to it.
• Remove it from the heat.
• Garnish it with the dhania leaves and serve hot.

HomeMade Chicken Soup

Two Professional Techniques are used here.The Chicken Breast is added toward the end of cooking to keep it moist, and most of the vegetables are added for flavor and discarded before serving

Prep Time: 15 minutes
Cook Time: 1 Hour
6 Servings

2 Large Ribs Celery
2 Carrots, Peeled
2 Onions
1 Parsnip, Peeled
3 Springs parsley
1 Whole stewing hen or chicken, about 5 pounds, Cut into 8 Pieces, Breast meat reserved
10 Black Peppercorns
2 Bay Leaves
1 Tablespoon Kosher Salt
2 Quarts Cold Water

Preparation

1: Finely Chop 2 Tablespoons each of celery, carrot, onion and parsnip and set aside; leave remaining large pieces of vegetable whole.Place Whole vegetables parsley, chicken (except reserved breast meat), peppercorns, bay leaves and salt in a large soup pot, Pour in Water.

2: Bring to a Rapid Boil; skim off any foam that rises to the surface.Lower heat to a gentle slimmer. Cook 1 Hour. Discard all cooked solids. Strain Soup into a smaller soup pot.

3: Halve Chicken Breast Horizontally. Bring Soup Back to Boil. Add chicken and chopped vegetables; cover and remove from heat. Allow to sit 10 to 15 minutes, until chicken is cooked through and vegetables are under.

4: Remove chicken breasts from stock, cut into strips and return to both. Reheat soup and serve.

Mushroom Soup

Ingredients:

• 400 gm Mushrooms
• 4 Cups chicken stock
• 3 Cloves garlic, crushed
• 60 gm Butter
• 1 Cup cream
• 1/4 Cup flour
• Salt and Pepper as needed

How to make Mushroom Soup:

• Wash and chop the mushrooms.
• Melt butter in a saucepan and add garlic and mushrooms in it.
• Cook them for about 5 minutes
• Add flour, stir for about 1 minute.
• Add chicken stock, salt and pepper, cover it and simmer for about 10 minutes.
• Blend it, then combine cream with it and serve.

Deep Fried Fish

Ingredients:

• Fish fillets (1/4 to 1/2 inch thick)
• 1 Cup all purpose flour
• 1 tbsp Baking powder
• 1 tsp Salt
• 1 tsp Pepper
• 1/2 Cup water
• 1/2 Cup milk
• 1 tsp Vinegar

How to make Deep Fried Fish:

• Mix dry ingredients together in a bowl.
• Combine liquids stirring constantly until all lumps dissolve and batter is smooth.
• Dip fillets in the batter
• Heat oil in a wok.
• Deep fry the fillets until golden.
• Deep Fried Fish is ready.

Chicken Stir Fry

Ingredients:

• 4(4 ounce) boneless skinless chicken breast halves
• 3 tbsp Cornstarch
• 2 tbsp Soy sauce
• 1/2 tsp Ground ginger
• 1/4 tsp Garlic powder
• 3 tbsp Cooking oil, divided
• 2 Cups Broccoli florets
• 1 Cup Sliced celery (1/2 inch pieces)
• 1 Cup Thinly sliced carrots
• 1 Small Onion, cut into wedges
• 1 Cup Water
• 1 tbsp Chicken bouillon granules

How to make Chicken Stir Fry:

• Cut chicken into 1/2” strips; place in a resalable plastic bag.
• Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
• In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, for about 3-5 minutes.
• Remove and keep warm.
• Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender.
• Add water and bouillon.
• Return chicken to pan.
• Deep fry until thickened and bubbly.
• Chicken Stir Fry is ready.

Kiwifruit Sorbet

Ingredients:

• 3/4 cup Kiwifruit Puree
• 1/2 cup Sugar
• 5 tsp Lemon Juice
• 1 cup Water
• 1/4 tsp Lemon Peel (grated)

How to make Kiwifruit Sorbet:

• Mix sugar and water in a vessel.
• Simmer for 2 minutes and stir until sugar gets dissolved.
• Remove from the heat and let it be cool.
• Combine this with the kiwifruit puree, lemon peel, and lemon juice.
• Blend until a smooth texture is obtained.
• Refrigerate for an hour.
• Kiwi Fruit Sorbet is ready.

Apricot Smoothie

Ingredients:

• 5 Ounce dried apricots
• 1 Cup orange juice
• 2 Cups Yogurt
• 1 tbsp Honey
• 6 Ice cubes

How to make Apricot Smoothie:

• Roughly chop the apricots, and then add all the ingredients to blender, process until smooth.
• Apricot Smoothie is ready.

Chicken Nuggets

Ingredients:

• 1-1/2 Pounds boneless chicken breast
• 4 tbsp Butter
• 3/4 Cup finely crushed Ritz crackers
• Salt and pepper to taste

How to make Chicken Nuggets:

• Pound chicken breast with mallet until 1/2-inch thick, then cut it into pieces as required.
• Heat butter in a pan and dip chicken pieces, one at a time.
• Then roll chicken in cracker meal till each piece is fully coated.
• Bake the coated pieces for 10 minutes in center of oven until chicken is turned crisp.

American Chop Suey

Ingredients:

• 2 Cups cooked Macaroni
• 1/2 Cup ground beef
• 2 Onions (medium)
• 2 Cans tomato sauce
• 2 Garlic flakes
• 2 tsp Black pepper
• 1/2 tsp Italian seasoning

How to make American Chop Suey:

• Chop the onions.
• Grind garlic to make paste.
• Saute meat, chopped onions and garlic paste till they turn tender.
• Now add tomato sauce, pepper and Italian seasoning.
• Boil it for 5 minutes.
• Mix in cooked macaroni and cook over medium heat for more 5 minutes.