Anasazi Bean Soup

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Although new to many people, these colorful beans date back to the ancient, cliff-dwelling Anasazi Indians. Slightly sweeter than pinto beans, they also tend to hold their shape better when cooked. If not available, substitute pinto beans in this recipe.

Ingredients

  • 1 cup dried Anasazi or pinto beans

  • 1 lamb chop, meat diced, bone reserved

  • 2 teaspoons vegetable oil

  • 2 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

  • 6 cups liquid, bean water and beef broth

  • 1 medium onion, chopped

  • 2 large cloves garlic, minced

  • 1 teaspoon epazote (optional)

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground cumin

Instructions

Cover the beans with water and soak overnight.

Quickly brown the meat in the oil.

Add all the ingredients, including the lamb bone, to the beans, and bring to a boil. Reduce the heat, cover, and simmer for 2 to 3 hours, or until the beans are tender. Remove the bone, season with salt and pepper and serve.

 

NOTE: This recipe requires advance preparation.

Crema Mexicana

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This sauce tops all types of dishes in Mexico and is much lighter and tastier than sour cream. Half and half can be substituted for the cream if you desire an even lighter sauce. Note: This recipe requires advance preparation.

Ingredients

  • ½ pint heavy cream

  • 2 tablespoons buttermilk

Instructions

Put the ingredients into jar and stir to mix. Cover the jar with plastic
wrap set in warm place, around 70 to 80°F, for 6 hours. Then place in the refrigerator for 8 hours or overnight.

Stir the cream before serving.

Jerk Sauce

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Edyth James of Saffron’s Restaurant grew up in Jamaica, and here she treats us to a traditional recipe from the Caribbean. This jerk sauce can be used as a marinade, dressing or sauce on many different dishes. Try experimenting with different meats. You can also use this jerk sauce as a marinade for chicken to be cooked on an open grill.

Ingredients

  • 2 1/2 Scotch bonnet peppers, coarsely chopped

  • 1 medium onion, coarsely chopped

  • 2 bunches chives or scallions, trimmed to remove the roots, and coarsely chopped

  • 1 cup freshly chopped flat-lear parsley

  • 4 cloves garlic, coarsely chopped

  • 1 tablespoon finely chopped fresh ginger

  • 3 tablespoons salt, or to taste

  • 2 tablespoons chopped fresh thyme

  • 2 tablespoons ground allspice

  • 1/2 teaspoon freshly grated nutmeg

  • 1 teaspoon freshly ground black pepper

  • 1/4 teaspoon freshly ground cinnamon

  • 1/8 teaspoon freshly ground cloves

  • 1/4 cup fresh lime juice or distilled white vinegar

  • 3 tablespoons dark soy sauce

  • 2 tablespoons vegetable oil

  • 1 tablespoon brown sugar

  • 2 tablespoons water, or as needed

Instructions

Combine the peppers, onion, chive or scallions, parsley, and garlic in a food processor and puree to a coarse paste.

Work in the ginger, salt, thyme, allspice, nutmeg, black pepper, cinnamon, cloves, lime juice, soy sauce, vegetable oil, and brown sugar.

Add more soy sauce and salt, as needed, to taste. Add water to reach a thick but pourable consistency.

 

Sauce Acadie

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This recipe, a classic Cajun sauce, can be served over grilled Cornish game hens or chicken. It is also great with fried seafood.

Ingredients

  • 1 tomato, peeled, seeded, and chopped

  • 1 1/2 cups chicken stock

  • 1 tablespoon minced garlic

  • 1 tablespoon Lea & Perrin Sauce

  • 2 tablespoons Louisiana-style hot Sauce

  • 1 tablespoon Seasoning Salt

  • White roux

Instructions

Combine all of the ingredients in a sauce pan and simmer for ten minutes to combine the flavors. Thicken the sauce with the roux.

Coconut Chutney

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Here is the classic chutney that is served with Fiji’s curries. It can also be a side dish for various rice recipes. It will last in the refrigerator for a couple of weeks.

Ingredients

  • 2 cups freshly grated coconut

  • 1 cup chopped fresh cilantro leaves

  • 3 tablespoons. lemon juice1 tablespoon minced fresh ginger

  • 1 green chile, such as serrano or jalapeño, seeds and stem removed, minced

  • salt to taste

Instructions

In a bowl, combine all ingredients and mix well. Allow to sit, covered, in the refrigerator for at least one hour to blend the flavors.