According to Kelly English of Restaurant Iris (Memphis, Tenn.):
"There are so many. In Memphis, Andy Ticer and Michael Hudman from Andrew Michael Italian Kitchen are doing great things."
According to Linton Hopkins of Restaurant Eugene (Atlanta):
According to Ford Fry of JCT Kitchen (Atlanta):
"Tandy Wilson of City House (Nashville, Tenn.) and Kelly English of Restaurant Iris (Memphis, Tenn.). Tandy is just the coolest hillbilly-looking dude who can cook like no other! Kelly and his Louisiana heritage is no joke!"
According to Norman Van Aken of Tuyo (Miami):
"Sean Brock, Tyler Brown, and Hugh Acheson are all lighting new torches while respecting the past."
According to Sean Brock of Husk (Charleston, S.C.):
According to Shaun Doty of Yeah! Burger (Atlanta):
According to Anthony Lamas of Seviche (Louisville, Ky.):
15 Chefs Reveal the Best Cooking Advice They Got from Their Moms
From adding more salt to leading by example and showing your love through food, here's why mom's always right.
Mom always knows best𠅊nd for these 15 chefs, their mothers’ advice rings true in the kitchen, too. In honor of Mother’s Day, we spoke with chefs to find out the most valuable advice they gleaned from their mothers when it comes to cooking, eating, and healthy living. From adding more salt to showing your love through food, here&aposs what some of the biggest chefs in the country learned from their moms.
Set the oven to 450°F, toss veggies with oil and kosher salt, spread out on a baking sheet so they aren't too crowded, and roast until they look/taste good. The only trick is that you sort of have to understand which veggies take a little longer to cook — harder veggies like carrots, potatoes, broccoli, etc., take longer than soft mushrooms and tomatoes — so you'd cut those into smaller pieces so everything cooks at the same rate. Follow a couple of recipes and you'll get it no problem after a few times. Get a basic recipe here.
Tortellini in Brodo di Cappone (Tortellini in Chicken Stock)
Silvia Grossi, Chef at Il Salviatino in Florence
“I was born in Modena, and my childhood was full of traditional dishes from my region — lasagne, tortellini, maccheroni al ragu, tagliatelle, zampone, cotechino — too much, too good. But my favorite recipe is tortellini in brodo di cappone. I started learning how to make tortellini when I was just five years old with my grandmother. I had to climb on the kitchen counter and tried and tried to make the shape of the tortellini. I remember being very happy when, after trying several times, I could get somewhat close to what the tortellini should look like. I was so proud to put my tortellini close to the perfect ones made by my grandmother. Now I know how to do them, and on Christmas day, when my family is all together, the tortellini is never missing from our table — handmade, one by one, like a long time ago.”
For the Tortellini
For the Tortellini Filling
- 5 oz. minced pork meat
- 3 tbsp. Parmigiano-Reggiano cheese
- 1 tbsp. breadcrumbs, toasted
- 2 oz. mortadella, finely minced
- 2 oz. Parma ham, finely minced
- 1 egg yolk
- Salt, pepper, and nutmeg
For the Capon (or Chicken Stock)
- 1 capon (or whole chicken), about 2 lbs.
- 3.5 oz celery, chopped
- 3.5 oz. carrots, chopped
- 2 white onions cut in half
- Water, salt, and bay leaves
Mix all the tortellini ingredients together to form a dough. Cover and put the mixture in the fridge for two hours.
Cook the minced pork in a pan with olive oil, salt, and pepper. Let it cool in a colander to eliminate the liquid that will form. In a bowl, mix with the rest of the filling ingredients.
Cut the chicken into four large pieces. In a big pot, add all the ingredients together and boil slowly for four to five hours.
Remove the pasta dough from the refrigerator. Stretch the dough until it’s fine and cut it into one-by-one-inch squares.
Put some filling in the center. Fold into a triangle, being careful to seal the edges well, then turn the first corner until you catch the other. Push to close.
When the tortellini and stock are ready, boil them for three to four minutes.
Out of the Closet & Into the Kitchen
A lthough the profession of chef used to be considered a boys’ club, and quite a straight one at that, 2015 sees many openly LGBT chefs heading restaurants and kitchens across the USA. Legions of Bravo reality-cooking shows (among many other food-related television and online programs) have demonstrated that gays and lesbians are truly stepping out in the kitchens these days, creating cutting-edge farm-to-table fare as well as exceptional pastries and desserts. April Bloomfield of NYC’s Spotted Pig, Anne Burrell of Food Network’s Secrets of a Restaurant Star, Top Chef–winners Kristen Kish and Hung Huynh, and Iron Chef Cat Cora are but a few of these individuals who are cooking up magic in the kitchen, In fact, Passport has spotlighted some incredible LGBT chefs in recent years, including pastry maestro Pichet Ong of cookbook The Sweet Spot fame, Top Chef series alumnus Anita Lo (NYC), Maria Hines (Seattle), Susan Feniger (Los Angeles), Dale Levitski (currently of Nashville’s Sinema), and NYC’s Simpson Wong.
In this issue of Passport, we introduce you to another crop of amazing chefs, from a Pacific Northwest purveyor of pastry to a nouveau Jewish deli owner. These talented entrepreneurs share their philosophies and influences, crazy customer requests, thoughts about Yelp and food blogs (which can make or break businesses today), and, especially helpful when you visit their respective cities, their favorite dining spots.
David Burke Fabric David Burke Kitchen Bacon Bar (NYC)
Featured on Top Chef: Just Desserts in 2010, Young oversees the pastry and dessert programs for New York’s David Burke Restaurant Group (www.davidburke.com), which presently boasts seven venues. Living in Manhattan with a “loving and very understanding techie boyfriend” and Cotton de Tulear dog, Pippin, Young admits that while his profession may come across as macho from the outside (“you see a lot of puffed chests and yelling”), he learned from former-boss Alex Guarnaschelli, while working at Butter, that you earn respect “by letting your talent speak for itself. Here was this amazing woman leading an all-male kitchen that hung on her every word.”
Ron Ben Israel, the famed cake designer. He’s also responsible for introducing me to edible glitter, or ‘disco dust’ as we call it.
Favorite Local Restaurants
Little Owl The Marshal Sotto 13 Dim Sum Go Go.
I have a motto, “what else can I do?” I ask myself this in all aspects of my career. When designing a dessert, does it need a cool garnish or another element? Should we give guests truffles at the end of the meal? Is there class I want to take or friend’s kitchen I can observe? There’s no substitute for hard work and self-motivation.
On Ridiculous Requests
People who stress gluten allergies throughout the whole meal and then order the chocolate cake. I didn’t know that sugar was the antidote for gluten!
Don’t you think it’s strange that you can’t write a Yelp review of Yelp itself? I think a little kindness and understanding goes a long way. We work really hard to ensure a mind-blowing guest experience from soup to nuts. We’re human, sometimes we fail and, when we do, we try and make it right. To the truly hateful and snarky reviewer, I’d like to show up to their job and see how well they rate. My guess is one star.
If I could open a restaurant anywhere in the world, it would be…
New York! I’d like to do an old-school candy shop and bar in one. Some strange mash-up of childhood and grown-up treats.
Try a Zac Young’s Monkey Bread recipe at home. Click here.
FOODE Mercantile (Frederickburg, VA)
Featured on Top Chef Season 12, Crump is co-owner of FOODE (1006 Caroline St C / D. Tel: 540-479-1370. www.foodeonline.com), pronounced foodie, and Mercantile (205 William St. Tel: 540-479-1370. www.facebook.com/mercantilefxbg ). Raised in Southern Pennsylvania, Crump developed her palate and culinary passion during stints in Los Angeles and Florence, Italy. “I learned how modest means led the Italians, particularly the women, to create the most wonderful dishes to feed their families and their communities,” she says. “Still, it all comes back to cooking honestly and using what’s in season, grown, and raised nearby.”
Kevin Gillespie, Sean Brock, Ashley Christensen, Michael Tuohy, and EJ Hodgkinson. They pay homage to the way things have always been done and at the same time tear down walls and innovate.
Everyone should eat good food. That shouldn’t be driven by your economic status, your address, or the amount of minutes you can spare in a day. My business partner Beth Black and I knew we wanted to give our guests access to great ingredients and clean food by trained chefs, served with kindness and respect. We wanted to do it at a certain price point, paying our employees a certain wage, which means our profits are intentionally skewed lower to make room for that mission. It’s a daily struggle, and we have community support to keep us going even when the work gets the best of us.
Favorite Local Restaurants
Soup & Taco Kybecca Miso Tarntip
Yelp is like watching someone behind one-way glass—you can hear them, but you can’t say a word. That’s an honest exchange if you ask me.
If I could open a restaurant anywhere in the world, it would be…
Nashville. I just got back from visiting for a business conference and I thought it was amazing. The food scene was bananas. I’d do a modern take on soul food, using fresh, seasonal ingredients, sourced as closely as I could, with a hefty shot of home on every plate.
Try a Joy Crump’s Pearl Barley Porridge recipe at home. Click here.
18. ALEXANDRE COUILLON, CHEF'S TABLE FRANCE, EPISODE 2
Do you care about the future of food? You need to watch:
- Corrado Assenza (season 4, episode 2)
- Alex Atala (season 2, episode 2)
- Dan Barber (season 1, episode 2)
- Musa Dağdeviren (season 5, episode 2)
- Virgilio Martínez (season 3, episode 6)
- Magnus Nilsson (season 1, episode 6)
- Bo Songvisava (season 5, episode 3)
Which Young Southern Chefs Should You Watch Out For? - Recipes
Welcome to the online headquarters of Young Chefs from the WORLD ASSOCIATION OF CHEFS’ SOCIETIES - WORLDCHEFS, a dynamic global network of more than 100 chefs associations representing chefs at all levels and across all specialties worldwide.
Our mission is to reach out to our members around the world to drive and encourage the development of Young Chefs Clubs while mentoring our Global Young Chef Ambassadors to develop and deliver initiatives such as the Young Chef Culinary Culture Exchange Program and Bill Gallagher Yong Chefs Forum.
Guided by our four pillars – Friendship, Education, Cuisine and Culture, we provide mentoring support to our global network of Young Chefs Clubs. We deliver a world class educational mentoring forum to engage and promote friendship among the Young Chefs Clubs, empowering culinary excellence through fostering a culture of lifelong learning and leadership while underscoring the importance of Cultural understanding and Humanitarianism.
Choose to be part of a Young Chefs Club - Your success depends on it!
By belonging to a Young Chefs Club in your country, you will have instant access to numerous networking opportunities with fellow young chefs, as well as a community of mentor chefs who can guide you along your career path. Here are 5 reasons why as a chef, networking is an invaluable asset:
1. Networking can help you start your own business
2. Networking can help you climb the career ladder
3. Networking is a long-term investment
4. Networking is encouraged by WORLDCHEFS
5. Networking leads to lifelong friendships
As a chef in today’s world, enhancing and upgrading your skill sets is essential. As a member of the Young Chefs Club, you will benefit from the educational programs developed by Worldchefs as well as gaining advice from the international community of professional, experienced chefs.
Worldchefs is constantly on the forefront of developing curriculums that reflect the trends and needs in today’s culinary world. At an international level, the Bill Gallagher Young Chefs Forum at the bi-annual Worldchefs Congress is always a must for young chefs around the globe.
Locally, you can gain knowledge at the Art & Science Seminar, Judging Seminars as well as the exciting line-up of events organized by your local Young Chefs Club.
Personal development is an important aspect of every young chef who’s keen to plan his/her career path. What’s the next step to take if you want to become an executive chef?
Should you choose a job for the salary, or for the potential? What is the best way to lead a team?
With a global Worldchefs community, you will always have the opportunity to get the opinions, advice and potential mentorship from more experienced chefs.
A time warp back to the sun-dried tomato years of American fine dining
Watching Great Chefs, a series that ran on PBS and the Discovery Channel in the ’80s and ’90s, it’s hard not to think about how much food TV has changed over the last three decades.
There are no witty asides from the chef, flashy infographics, or cinematic montages, just celebrated chefs from a bygone era cooking signature dishes in their restaurants alone, oftentimes with little in the way of narration or commentary. After discovering that much of this series was available to stream for free on Amazon Prime, I spent several hours last weekend falling down a raspberry vinaigrette-scented rabbit hole. If you’re looking for a lo-fi food show too chill out to this summer — maybe as you cook, perhaps as you scroll through Instagram — this is a great series to take for a spin.
I never watched Great Chefs during its original run, but the name has come up a number of times over the years during interviews with chefs who might identify as members of Generation X (Roy Choi recently mentioned that his excellent new project the Chef Show was inspired by the old school “cooking-to-camera” series). The recipes are almost astoundingly complicated by today’s food TV standards — no shortcuts or food hacks here. Each episode is structured as a progression of dishes from appetizers to entrees to desserts, with a different chef cooking each course. And while the plating of some of these creations seems almost comically retro — the salads are TALL, the desserts are CURLY — it’s a lot of fun to see the little tricks that these chefs use to construct their edible masterpieces.
Many chefs who are still famous today — like Bobby Flay, Jean-Georges Vongerichten, Eric Ripert, and Daniel Boulud — filmed multiple segments for Great Chefs over the years. But the series is also a treasure trove of videos starring influential chefs who have since hung up their aprons or, in some cases, passed away. With that in mind, here are some of the personalities who I was most delighted to see in the Great Chefs archives, with links to where you can find their segments:
During his appearance on Great Chefs of the East, Patrick Clark, a New American pioneer and one of the first black celebrity chefs, makes a decadent entree from his menu at the Hay-Adams Hotel in Washington D.C.: a veal t-bone with oven-dried tomatoes, braised fennel, and mushrooms. Elsewhere across the Great Chefs library, Clark can also be found cooking equally hearty dishes like rack of lamb with ratatouille polenta and pan-seared beef filet with blue cheese ravioli. Sadly, after two decades cooking at legendary restaurants like the Odeon and Tavern on the Green, Clark died of heart failure in 1998.
By reimagining nostalgic treats for a fine dining setting at Gramercy Tavern, Claudia Fleming inspired a generation of pastry chefs. And in this Great Chefs segment, you can see her making a decadent dish that, like many of her creations, involves a lot of technique: a gorgeous soufflé tart, with a filling made of pastry cream and Italian meringue. These days, Fleming runs the Northfork Table & Inn on Long Island and its food truck spinoff, both of which she opened over a decade ago with her husband, the late chef Gerry Hayden.
In Season 2 of Great Chefs — Great Cities, Jeremiah Tower, one of the chief architects of California cuisine, prepares a ballottine of braised poultry in the kitchen of the long-defunct Stars Oakville Cafe in Napa Valley. Tower adopts an exacting, almost stern tone as he explains how to fold the chicken thighs, duck meat, and salted foie gras inside poached savoy cabbage leaves, before braising the bundles in stock. This luxurious dish would still kill in 2019.
In the kitchen of her celebrated Manhattan restaurant Zarela, chef/author Zarela Martinez makes poblanos rellenos for the Great Chefs of the East cameras. First she fries the peppers and peels their skins, and then fills them with a mixture of chicken, dried apricots, olives, and prunes. Martinez, who helped popularize regional Mexican cuisine in NYC, closed her flagship restaurant in 2011. Her son, Chopped judge Aaron Sanchez, is arguably the most famous chef in the family these days.
In another Great Chefs of the East segment, André Soltner — who cooked for celebrities and socialites at long-shuttered Manhattan French institution Lutèce — makes an Alsatian pie stuffed with bacon, sliced potatoes, hard boiled eggs, parsley, and crème fraîche. This majestic pastry was actually an off-the-menu special that Soltner made for a loyal customer who asked him to prepare a dish from his youth. It’s mesmerizing to watch the chef — who still serves as the dean of classical studies at the French Culinary Institute — make little scales in the top of the dough with flicks of his knife.
Japanese-American chef Roy Yamaguchi cold-smokes striped marlin in his Great Chefs — Great Cities demonstration. He then slices the fish into ribbons and drapes them atop a lightly dressed seaweed salad along with a stack of julienned vegetables. It’s hard to imagine this vertically inclined, technicolor vegetable-and-seafood fantasia landing on any trendy menu nowadays, but watching the preparation gives you a good sense of Yamaguchi’s flair for marrying Hawaiian ingredients with European and Japanese cooking styles.
Before they were the Too Hot Tamales, Susan Feniger and Mary Sue Milliken demonstrated how to make fresh corn tamales in the cramped kitchen of Border Grill on Melrose Avenue in Los Angeles. It’s clear from this Great Chefs of the West segment that these two — who still run restaurants together nearly 40 years after launching their first — have terrific chemistry in the kitchen and are naturals in front of the camera. And if you’re searching for a Summer 2019 style inspiration, look no further than the Border Grill duo in the late ’80s.
Like many food TV shows of the era, Great Chefs is regrettably top-loaded with white men cooking in a fine dining style. But the catalog also contains hours of footage of the women and people of color who changed the face of food in America. My suggestion is to surf around until you find a chef that piques your interest and work through the rest of that episode before scanning for another favorite.
You’re Invited to the Eater Young Guns Summit
A day-long event full of talks, workshops, and really good food
National Museum of the American IndianPercy Sandy (A:shiwi [Zuni], 1918–1974). "Blue and White Corn Grinding," 1930–1940. Taos, New Mexico. 23/3320. (National Museum of the American Indian, Smithsonian)
To the original peoples of this continent, each day is a day to give thanks to the Creator. Thanksgiving ceremonies have always taken place when Native people have gathered. Food and feasts often serve as a focal point of these ceremonies. This Thanksgiving, we’ve asked seven Native American chefs from different cultural and culinary backgrounds, working in different places around the country, to share holiday-worthy recipes with us.
But first, a little history. The Thanksgiving holiday celebrated in the United States cites a particular feast. According to our national story, in the fall of 1621, a year after the Mayflower landed at Plymouth, William Bradford, the governor of the colony, decided to have a harvest feast of thanksgiving and invited Massasoit, the Grand Sachem of the Wampanoag Federation, to take part.
Very few primary sources refer to the feast. The most detailed description by far appears in a letter written to friends in England—potential recruits to the tenuous colony—by Edward Winslow and dated December 11, 1621, transcribed here with modern spellings:
We set the last spring some twenty acres of Indian corn, and sowed some six acres of barley and peas, and according to the manner of the Indians, we manured our ground with herrings or rather shads, which we have in great abundance, and take with great ease at our doors. Our corn did prove well, and God be praised, we had a good increase of Indian corn, and our barley indifferent good, but our peas not worth the gathering, for we feared they were too late sown, they came up very well, and blossomed, but the sun parched them in the blossom our harvest being gotten in, our governor sent four men on fowling, that so we might after a more special manner rejoice together, after we had gathered the fruit of our labors they four in one day killed as much fowl, as with a little help beside, served the company almost a week, at which time amongst other recreations, we exercised our arms, many of the Indians coming amongst us, and among the rest their greatest King Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantation and bestowed on our governor, and upon the captain, and others. And although it be not always so plentiful, as it was at this time with us, yet by the goodness of God, we are so far from want, that we often wish you partakers of our plenty.
Biographers of Winslow and the Wampanoag leader Massasoit write that both were accomplished diplomats. Many historians today argue that the feast at Plymouth in 1621 was above all a political meeting between the two peoples.
The museum explores the meaning and practice of giving thanks for Native Americans American Indian Perspectives on Thanksgiving, part of the national educational initiative Native Knowledge 360°, as well as in more general online resources about Thanksgiving. For a factual and witty account of how “a brunch in the forest” became a national holiday, and why it is so important to our image of ourselves as a nation, see The Invention of Thanksgiving, an animated interview with Paul Chaat Smith (Comanche) from the award-winning exhibition Americans, which Paul co-curated. You can also read individual perspectives on the holiday in Do American Indians Celebrate Thanksgiving? and a museum educator (and parent’s) simple ideas for giving young students—at school or at home—a more informed and authentic understanding of Thanksgiving. The Ohenten Kariwatekwen or Haudenosaunee Thanksgiving Address—words spoken at the beginning of all important Haudenosaunee gatherings—reminds us, “Everything we need to live a good life is here on earth.”
Pilgrim journals describe many foods introduced by the Wampanoag during Plymouth Colony’s first, very difficult winter. In addition to wild fowl (including wild turkey, though not explicitly on the menu in 1621), venison, and corn, there are references to lobster, fish, clams, oysters, eel, corn, squash, and maple syrup.
These original Thanksgiving foods are far different from the modern Thanksgiving celebrations, but tradition is never static, and Native American cooking is no exception. It has evolved even as it has transformed what the world eats. The Native peoples of the Americas developed such key agricultural products as corn, tomatoes, potatoes, squash, peanuts, avocados, pineapple, vanilla, chocolate, and several varieties of beans and chili peppers.
Today more prominently than ever, Native cooks—self-taught, after apprenticing in the restaurant trade, and as graduates of prominent culinary schools—are enriching global cuisine with Native-inspired foods and techniques.
This Thanksgiving, when many of us will be celebrating in smaller groups, is a great time to try something new. Here Native chefs from across Indian Country—Javier Kaulaity, Clayton Jones, Justin Pioche, Elena Terry, Brian Pekah, Monie Horsechief, and Anthony Warrior—share Thanksgiving recipes and wishes for everyone to have a safe and happy Thanksgiving.
Chef Javier Kaulaity’s braised buffalo with masa polenta and savory pumpkin. (Courtesy of Javier Kaulaity)
Javier Kaulaity (Kiowa): Aye'gaw'pehn'kee'tso'aye (braised buffalo) with aye'gkoon (masa polenta) and savory pumpkin
4 1/2 pounds bison whole rib eye roast (or as a substitution, beef chuck roast)
Olive oil for browning the meat
1 1/2 onions, chopped
3 cups beef broth
2 cups water
4 tablespoons New Mexico chile powder
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon rosemary
2 tablespoons paprika
3 tablespoons salt
2 tablespoons black pepper, ground or whole peppercorns
10 garlic cloves
Preheat the oven to 350 ° or your preferred temperature for braising. Cut the bison (or beef) into large chunks. You may ask your butcher to do this!
Heat olive oil in a skillet over high heat and brown the bison chunks. Then remove them and set them aside. Sauté the onions in the same skillet until they are fully cooked (translucent).
Using a Dutch oven, begin placing all the ingredients together, adding the meat, onions, broth, and water, then stirring in the herbs and spices. Place the pot onto the cooktop and bring it to a boil, then cover it and place in the oven at 350 to 375° for 2 hours or until the meat is fully cooked and tender enough to pull apart with a fork.
Remove the meat. Strain the braising liquid through cheesecloth to create a nice smooth sauce and set 1 cup aside for the masa polenta. If the sauce has reduced a little too much, add more water and beef stock.
Note: If you don’t have a Dutch oven you can always substitute a large, heavy casserole dish covered with aluminum foil. Bake longer and at a lower temperature—270° for 5 hours. The buffalo will come out still yummy and deliciously succulent
2 cups masa or corn meal
Water (see instructions)
1/2 cup yellow onion, diced
1/2 cup red bell peppers, diced
1 or 2 cloves garlic, minced
Salt and pepper to taste
4 tablespoons butter
1/4 cup grated Parmesan cheese
Note: For firm polenta use 3 1/2 cups water for soft polenta use 4 3/4 cups water.
Using a large skillet over medium high heat, begin sautéing the onions. Add the red bell peppers. When the onions become translucent and the peppers begin to soften, add the garlic and continue to sauté, mixing the vegetables.
Add water and braised bison (or beef) renderings. Bring to a simmer or light boil. Add salt and pepper. The broth renderings are already seasoned, so be careful not to over-salt.
Pour masa slowly into the water, stirring with a wire whisk. Continue stirring as the mixture thickens, 2 to 3 minutes.
Turn heat to low and cook for at least 25 minutes, stirring every 5 or 6 minutes. When the masa polenta is thickened to your preference, stir in the parmesan. If the polenta becomes too thick, thin it with more water or broth, stir well, and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir.
Put a spoonful on a plate, let it cool, then taste. Make sure are the grains of masa are smooth, like the texture you’d taste in a tamale. Add s alt and pepper to taste.
For firm masa polenta, use the smaller measure of the water. Pour the cooked polenta into a square baking dish. Smooth it, let it cool, and cut it into squares or use a biscuit cutter or plastic cup to cut it into circles. Heat butter in a sauté pan and give your polenta shapes a quick sear on both sides until golden brown!
1 small pumpkin or large butternut squash, peeled cut and diced in 1-inch cubes, then rinsed
6 green onion stalks about 2 inches long, cleaned and without roots, chopped long ways into ruffles
1/2 cup red bell peppers, chopped and diced
1/2 cup red onion, chopped and diced
4 tablespoons butter
2 teaspoons olive oil
2 teaspoons salt
Freshly ground pepper, about 4 turns
1 teaspoon cinnamon
3 tablespoons brown sugar, optional (you may also use honey)
2 garlic cloves, minced
1/3 cup water
Prepare the pumpkin and other vegetables.
In a skillet over medium high heat, melt the oil and butter. Add diced onions, ruffly chopped green onions, red bell peppers, and garlic and sauté, stirring constantly. Add the rinsed cubed pumpkin pieces and sauté, flipping the pumpkin over as you add salt, pepper, and cinnamon.
Add water, bring to a simmer, and reduce heat. When the pumpkin is cooked al dente, add brown sugar and continue to simmer until a light syrup forms and pumpkin softens. Let cool.
This gives the dish an amazing sweet and savory flavor that'll make this dish pop and have your family raving in awe. Or perhaps awwwww. You may also fry bacon with the onion and red bell pepper mixture for big added flavor!
Left: Chef Clayton Jones’s turkey green chili tamale pie with roasted winter squash and pinto beans. Right: Chef Justin Pioche’s blue corn stuffing. (Left: Courtesy of Clayton Jones. Right: Courtesy of Justin Pioche and Tia Pioche, Pioche Food Group LLC)
Clayton Jones (Kaw and Otoe): Turkey green chili tamale pie with roasted winter squash and pinto beans
Turkey green chili tamale pie
4 pounds turkey thighs
2 quarts (64 ounces) chicken stock
1 bay leaf
1 yellow onion, diced large
6 to 8 roasted green chilis, diced
1 tablespoon whole cumin seed, toasted and ground
1 tablespoon Mexican oregano
½ bunch cilantro
1 tablespoon Kosher salt
4 dried guajillo chilies, toasted
4 cups tamale dough
Season the turkey thighs with salt, pepper, half of the cumin, and half of the Mexican oregano. In a Dutch oven over medium high heat, sear the turkey thighs on all sides. Add the onion and sauté until translucent. Add the chicken stock and the remaining ingredients.
Reduce the heat to low, cover with a lid, and braise for 1½ hours or until the turkey yields easily to a fork.
Remove the turkey with a slotted spoon and reserve the broth. Remove any skin, bone, or cartilage from the turkey and shred the meat lightly reserve.
Reduce the remaining liquid by half to three-quarters, depending on your tastes. Mix the reduced liquid and roasted green chilis with the turkey meat and season with salt as needed.
Place the braised, seasoned turkey meat into an 8- or 10-inch round pie pan. (The pan should fit in a larger pan to bake in a water bath.) Spread the tamale dough evenly over the top of turkey and wrap the pie pan tightly with aluminum foil. Bake in a water bath at 350° for 1½ hours or until the tamale dough is done.
Serve hot with roasted winter squash, pinto beans, and your favorite enchilada sauce.
Roasted winter squash
1 or 2 winter squashes, such as acorn, butternut, or spaghetti
¼ cup olive oil
2 tablespoons salt
Cut the squash in half lengthwise and remove the seeds. Coat the squash liberally with the olive oil and place it flesh-side-down in a small sheet pan. Coat the outside of the squash with the salt.
Bake at 350° for 45 minutes or until tender to the touch. Cool and reserve.
Pinto bean purée
2 pounds pinto beans, cooked until tender
1 yellow onion, diced small
1 tablespoon whole cumin seed, toasted and ground
1 tablespoon Mexican oregano
2 tablespoons bacon fat
2 dried guajillo chilies, toasted
4 to 6 cups chicken stock
Melt the bacon fat over medium heat and sauté the diced onions until the edges begin to brown. Add the cooked pinto beans, mix thoroughly, and fry briefly.
Add the chicken stock and remaining ingredients. Cook until the beans begin to fall apart.
Remove the dried chilies before using an immersion blender or hand masher to puree the beans. Season to taste with salt and pepper.
Justin Pioche (Navajo): Blue corn stuffing
4 ounces White Earth wild rice (cooked)
10 ounces Bow and Arrow blue corn meal
5.7 grams (1 teaspoon) Tesuque Farms cayenne pepper
1 ounce (1/8 cup) Seka Hills extra virgin olive oil
2 ounces carrots, diced small
2 ounces celery, diced small
3 ounces onions, diced small
1 large clove garlic
1.5 ounces pine nuts, toasted
8 ounces (1 cup) cranberries, fresh
32 ounces (4 cups) organic chicken stock
63g (3 tablespoons) kosher salt (plus extra to taste)
Optional: Celery leaves, fresh cranberries, and chopped parsley if desired
Heat a pot over medium heat until hot, then add oil. Add carrots first and cook for 5 minutes, then celery for 5 minutes, and last the onions and garlic for 5 minutes or until translucent. Add a good pinch of salt to flavor the vegetables.
Add chicken stock and bring to a rolling boil. Slowly whisk in blue corn meal. Continue to whisk vigorously as this will thicken up quickly. Whisk until there are no clumps.
Add the remaining ingredients and mix well. Taste and add a little more salt if needed.
Garnish with celery leaves, fresh cranberries, and chopped parsley if desired.
Left: Chef Elena Terry’s sweet berry wild rice. Right: Chef Brian Pekah’s Comanche-style corn. (Left: Courtesy of Elena Terry, Wild Bearies. Right: courtesy of Brian Pekah))
Elena Terry (Ho-Chunk): Sweet berry wild rice
1 ½ cups cooked and cooled wild rice. Prepare the wild rice following the instructions on the package, as cooking times will vary.
½ small buttercup squash. (Acorn squash is also fine.)
¼ cup plus 2 tablespoons pure maple syrup
½ cup sliced strawberries
½ cup fresh blueberries, plus ¼ cup set aside for garnish
½ cup fresh cranberries
1 cup water
1 tablespoon coarsely chopped pumpkin seeds
¼ teaspoon pie spice
Pinch of salt
Note: You may substitute frozen berries instead of fresh.
Preheat oven to 350 degrees.
Peel and slice buttercup squash into quarter-inch cubes. Toss the squash cubes in 2 tablespoons of maple syrup. Place on a parchment-lined cookie sheet.
Bake until soft, about 15 to 20 minutes.
In a small saucepan, combine berries (reserving ¼ cup of blueberries), remaining maple syrup, water, pie spice, and a pinch of salt, and bring to boil. Reduce heat to low and let simmer until reduced.
Mix berry sauce with wild rice. Add roasted squash and reserved blueberries and mix gently until combined. Sprinkle pumpkin seeds on top.
Brian Pekah (Comanche): Comanche-style corn
When most historians reflect on Comanche history, they refer often to our bravery, horsemanship, and warcraft. Not many attribute the success of our great nation to our relationship with food. Our traditional food preparation techniques played a significant role in our success as a nation.
Comanches were traditionally nomadic in nature. After our split from the Shoshone in the early 1700s, we followed the buffalo herds into what the Spanish referred to as the Comancheria. This vast territory stretched from western New Mexico to eastern Oklahoma and from southern Colorado to northern Mexico. The Spanish were amazed by how Comanche people could travel vast distances without stopping to replenish food supplies. Comanche people were very resourceful, using every part of the animal. Three core cooking/preparation principles aided in tour ability to move as we did.
Ku?i?naru: When Comanche groups stopped to rest, they would dig holes in the ground. The size of these holes would vary, but the average depth would be approximately three feet. Rocks would be placed on the sides and a fire built in the middle. Rocks that served a specific purpose would often be reused. Fresh meat could then be cooked on the rocks. The depth of the pit hid the fire, allowing the camps to remain concealed.
Ta?oo(powdered dried meat): Dehydrated meat ground into a powder with a rock pestle and mortar was a critical meat preservation method. A small pouch of ta?oo could provide a warrior protein for days or weeks at a time. Oftentimes a pinch of ta?oo would be placed between the teeth and cheeks and held there to fight food cravings.
Atakwusu (dried corn) provided starch and carbohydrates for journeys. By combining it with ta?oo and water, a hot meal could be prepared quickly. Comanches were not farmers, so we would often trade or raid to gain this valuable commodity.
Thanksgiving is a European concept. To be thankful on this one day is foreign to Comanche people. We are thankful any time we can gather with family and friends. Our meals are often graced with a blessing thanking the Creator for all he has provided. We should be thankful for each day we have here on this earth.
Comanche-style corn (modern recipe)
2 pounds bone-in buffalo (or beef) ribs, cut in cross segments
1 cup wild onion, half julienned or diced small
4 cups dried corn
Preheat a stock pot and add the rib segments to braise. Once fat from ribs starts to form in the bottom of the pot, add the wild onion and cook until softened. Use a small amount of water (about 1 cup) to deglaze the pan.
Add the dried corn. Add enough water to cover the corn mixture by approximately 1 inch. Bring to a boil, then reduce to a simmer. Stir occasionally and add water when needed.
Yields 6 to 8 servings (3 to 4 Comanche servings). My elders consider bone marrow a delicacy. The boiled rib bones would be cracked once cooked and the marrow consumed .
Comanche-style corn (traditional preparation)
2 parts dehydrated bison meat, ground into a powder
1 handful wild onion, sliced thin
2 parts dried corn
Water enough to cover corn to the second finger segment.
Cook all ingredients in a rawhide pot until tender.
Numu Atakwasʉ Kuʔinarʉ
Wahatʉ nakooʔipʉ̠ha nʉmʉ kutsu taʔoo
Sʉmʉ moʔobekatʉ kʉʉka (ma hʉnʉkooʔi)
Wahatʉ nakooʔipʉ̠ha kukʉmepʉ̠
Paa (tʉtsituka tʉbinaawekiti pawʉ̠saʔnai)
Paaki saawhi tuakupa ma noyaikʉ̠.
Kukʉmepʉ̠ tsa yʉʔyʉkaruʔi.
Left: Chef Monie Horsechief’s national championship-winning frybread. Right: Chef Anthony Warrior’s Siwinoa blue corn pumpkin bread with cranberry compote and sweet corn maple ice cream. (Left: Courtesy of Monie Horsechief, Wild Bearies. Right: Courtesy of Anthony Warrior)
Monie Horsechief (Pawnee): National championship-winning frybread
4 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon sugar
1 ½ to 2 cups warm water (110 degrees F/45 degrees C)
Vegetable oil for frying
Combine flour, salt, baking powder, and sugar in mixing bowl. Stir in 11/2 cups lukewarm water and knead by hand until the consistency is sticky, mixing well to ensure a smooth consistency with no lumps. You may need to add more water, a little at a time.
Lightly sprinkle dough with a dusting of flour and let it rise. Cover with plastic wrap and let rest for at least 30 to 45 minutes.
Lightly dust working table with flour. Reserve flour to keep your hands from sticking to the dough.
Gently pinch off dough balls about 3 inches in diameter and lay each ball on the lightly floured work table. Using your floured hands, softly flatten and form balls into circular patties 1/2 inch thick.
In a heavy skillet, heat 2 inches of cooking oil to 350 degrees for frying. Gently drop flattened and formed dough into the hot oil. Watch closely for the frybread to brown. Turn after approximately 2 minutes on each side, depending on the size of your frybread.
Remove and drain on paper towels.
Frybread is excellent served with traditional foods, stews, and soups, and even integrated into desserts.
Anthony Warrior (Absentee Shawnee and Mvskoke Creek): Siwinoa blue corn pumpkin bread with cranberry compote and sweet corn maple ice cream
Milise ti’me (sweet corn) ice cream (vegan)
2 13- to 15-ounce cans of full-fat coconut milk
1 ear of fresh sweet corn taken off the cob and coarsely crushed
1/2 cup maple syrup
1/4 teaspoon salt
¼ teaspoon cinnamon
2 tablespoons cornstarch or 1 tablespoon arrowroot starch
1 1/2 teaspoons vanilla extract
In a heavy bottom sauce pan, heat coconut milk and add in crushed corn. Allow to come up to a simmer, but do not boil. Let simmer 5 minutes.
Strain the coconut milk and return it to the sauce pan. Stir in maple syrup, salt, cinnamon, and vanilla extract.
Once the mixture is smooth, make a slurry of cornstarch and a little water and add it to the mixture. Allow the mixture to thicken until it is the consistency of pudding.
Remove, cool, then freeze in an ice cream maker. Store frozen until ready to use.
S’kepukeyi’nini wipeko (pumpkin blue corn bread)
1 medium Indian field pumpkin or butternut squash
Olive oil to brush pumpkin
2 cups blue corn Meal or white corn meal (masa)
3 tablespoons real maple syrup
1 cup and ½ cup hot water for pumpkin dough
2 cups of water for the juice bath
2 cups of cranberry juice
Preheat oven to 375 degrees.
Peel and seed the pumpkin or squash. Brush it lightly with olive oil and roast. The pumpkin will be ready when you can insert a knife into it with ease.
Scoop the warm pumpkin flesh into a mixing bowl. Add maple syrup and blue corn meal or masa, then add 1 cup of hot water. Mix together until the pumpkin-cornmeal mixture is the consistency of biscuit dough. Add an additional ½ cup water if the mixture seems too dry.
Allow to set for 20 minutes until the corn meal hydrates and you can form it into soft disks.
In a stainless steel skillet on low medium heat, mix 2 cups of water and 2 cups of cranberry juice. Allow to come to a simmer, then gently add the pumpkin cakes.
Cook on each side for 8 to 10 minutes, gently turn, and simmer for another 5 minutes.
Remove and make cranberry compote, reusing the cranberry water.
Pe’qeme (cranberry) compote
Water and cranberry juice mixture left from poaching the pumpkin corn bread
2 cups dried cranberries
2 cups cranberry juice
1 tablespoon cornstarch
Add dried cranberries and additional cranberry juice to the water and juice simmering mixture. Allow the cranberries to rehydrate. If the mixtures seems too thin, add a corn starch slurry and simmer to thicken.
Place blue corn pumpkin bread onto a plate or bowl and top with warm compote and ice cream.
This picturesque mill in Georgia doubled for the glass shop in 'Sweet Home Alabama'
If you drive along Georgia Highway 85, you'll come across a picturesque setting that looks like it came from a painting. A historic grist mill, painted red, is set against a backdrop of lush greenery beside a waterfall that once powered it.
Located at the intersection of Highways 85 and 74 in Fayetteville, Starr's Mill is a popular stop for locals, tourists, professional photographers and fishing enthusiasts.
The mill, set on a bank beside Whitewater Creek, is popular for another reason: It was a setting used in filming the 2002 movie "Sweet Home Alabama." The mill doubled as Jake's glass shop, Deep South Glass. Jake Perry (portrayed by Josh Lucas) is one of the men vying for the hand of Melanie Smooter (portrayed by Reece Witherspoon).
In the movie, a white bridge was added to lead up to the porch of the mill. Movie buffs often seek out the mill.
The first mill on the site as constructed in 1825 by Hananiah Gilcoat, according to a historical marker at the site.
"Hilliard Starr, who owned the mill from 1866 until 1879, gave the site its current name. After the first two log structures burned, William T. Glower built the current building in 1907," the marker says. The mill, used to grind corn, was powered by a water-powered turbine rather than a wheel.
The grounds are open to the public. To visit: 115 Water Fall Way, Fayetteville, Ga. Read more at ExploreGeorgia.org.