(Pot of Vegetable Stew with Chiltepins)

Like most stews, this one takes a while to cook, about 4 hours. It is interesting because it contains a number of pre-Columbian ingredients, namely Chiltepins, corn, squash, potatoes, and tepary beans. The spicy heat can be adjusted by adding or subtracting Chiltepins.

Ingredients

• 15 Chiltepins, or more to taste

• 1 beef soup bone with marrow

• 1 cup dried tepary or garbanzo beans

• 4 cloves garlic, chopped

• 1 acorn or butternut squash, peeled, seeds removed, and cut into 1-inch cubes

• 3 ears corn, cut into 2-inch rounds

• 4 carrots, cut into 1-inch pieces

• 1 head cabbage, quartered

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

• 3 stalks celery, cut into 1-inch pieces

• 2 large potatoes or sweet potatoes, cut into 1-inch cubes

• 3 zucchini squash, cut into 1/2-inch slices

• 1 onion, quartered

• 2 cups fresh string beans, cut into 1-inch pieces

• 1/2 cup minced fresh cilantro

• Water

Instructions

In a large soup kettle combine the Chiltepins, soup bone, beans, garlic, and twice as much water as needed to cover. Bring to a boil, reduce heat, and simmer for 1 hour. 

Add the acorn or butternut squash, the corn, and more water and simmer for 30 minutes.

Add the carrots and cabbage and simmer for 15 minutes.

Add the green chiles, celery, and potatoes and cook for 30 minutes.

Add the zucchini, onion, and string beans and simmer for 30 to 45 minutes until everything is tender.

When ready to serve, remove the kettle from the heat, remove the soup bone, and add the cilantro.

(Sonoran-Style Marinated Pork)

This unusual recipe is half jerky and half grilled pork. Don’t worry about exposing the meat to the air; the vinegar is a high-acid preservative.

Ingredients

• 10 Chiltepins (or more to taste), seeds removed and saved

• 10 dried red New Mexican chiles, stems removed, seeds removed and saved

• 3 large cloves garlic

• 1 teaspoon Mexican oregano

• 1 teaspoon salt

• 1/2 cup cider vinegar

• 1/2 cup water

• 1 small cabbage, chopped

• Juice of 4 limes

• 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin
  (for easier slicing, freeze the pork slightly, then slice)

• Corn or flour tortillas

Instructions

Boil the New Mexican chiles until they are soft. Add all the other ingredients except the pork, chile seeds, and tortillas and puree in a blender to make the marinade.

Add the seeds to the chile marinade and marinate the pork in the mixture for an 1 hour. Hang the strips of meat over a clothesline in the sun and arrange cheesecloth around them to keep the insects away. Dry the meat in the sun for two days in dry weather and then refrigerate until ready to use.

Grill the meat strips over mesquite wood for 1 to 2 minutes per side. Dice the strips and spread the meat over thin flour or corn tortillas.. Spread chopped cabbage over the meat and sprinkle lime juice over the top. Fold the tortilla in half and serve.

Serves: 8

Heat Scale: Hot to Extremely Hot

“The Herb Queen” Maryon Marsh is a native of England who lectures on growing organic herbs and peppers. She offers this wonderful recipe for shrimp that is as colorful as it is delicious. It makes a beautiful presentation, perfect for company.

Ingredients

• 4 tablespoons coconut flakes

• 1/4 cup cashews

• 16-20 large shrimps (1-1/2 pounds), peeled and deveined

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 2 cloves garlic, finely chopped

• 4 teaspoons finely chopped fresh ginger root

• 1/4 cup chopped shallots

• 1 fresh cayenne pepper, seeded and chopped (use more if you want additional heat)

• 1-1/2 cups unsweetened coconut milk

• 3 tablespoons lime or orange marmalade

• 1 cup fresh orange, peeled and diced

• 1 cup fresh mango, peeled and diced

• 1 cup fresh pineapple, peeled and diced

• 1/4 cup chopped fresh cilantro

• Basmati rice, prepared according to direction

• Salt and pepper to taste

• 1 8-ounce glass of white wine (for drinking)

Instructions

Toast the coconut flakes and cashews in a dry frying pan on low heat, browning them slowly and stirring often. Set aside to cool.

Wash the shrimp and pat them dry. Brown them lightly in the olive oil on both sides, about 1 minute for each side. Drain and set aside.

Heat the butter in a large pan. Sauté the garlic, ginger, shallots and cayenne pepper until transparent, about 2 minutes. Do not burn them.

Add the coconut milk and marmalade. Season with salt and pepper to taste.

Stir in all the fruits and the shrimp. Cook for 5-7 minutes. Adjust salt and pepper if needed.

Transfer to a platter. Garnish with the toasted cashew, coconut flakes, and cilantro on top. Serve with Basmati rice.

Sip, with relish, a well deserved glass of white wine

Chef Chris Fernandez, originally from Mexico, is now the Master Chef of Red Mesa Restaurant in St. Petersburg. This recipe reflects his “Nuevo Latino with a Mexican Twist” style. He specializes in using nouveau techniques to combine traditional Mexican recipes with Latin flavors.

Ingredients

For the Chile Verde Sauce:

• 3 whole poblano chiles

• 1 pound tomatillos

• 2 serrano chiles

• 1 Spanish onion

• 2 medium tomatoes

• 3 cloves garlic

• 4 tablespoons olive oil

• 1/3 cup pumpkin seeds

• 2 cinnamon sticks

• 1/2 cup sesame seeds

• 3 cups chicken stock, divided

• 2 tablespoons honey

• Salt and pepper

• 8 sprigs parsley

• 8 sprigs cilantro

For the Fish:

• 2 pounds Mahi Mahi

• Salt and pepper

• 6 large plantain or banana leaves (available in most Asian markets)

Instructions

For the Chile Verde Sauce:

Roast the poblano chiles, tomatillos, serrano chiles, onion, tomatoes, and garlic in a roasting pan in a 350-degree oven for 30 minutes.

In the meantime, heat the olive oil in a sauce pan. Heat the oil through and toast the pumpkin seeds for about 2 minutes. Add the cinnamon sticks, sesame seeds, and toast for 2 more minutes.

By this time the vegetables should be done. Remove them from the oven and dice them up. Add the diced vegetables to the toasted spices, in addition to 1-1/3 cup of the chicken stock, and the honey; cook for 3 minutes. Put this mixture in a blender and puree. Pour the mixture into a pan and add the remaining chicken stock. Bring to a boil and simmer for 10 minutes. Season with salt and pepper, chopped parsley and cilantro and add the juice of one lime.

For the Fish:

Season both sides of the fish with salt and pepper and wrap it up in the banana leaves. In a large sauté pan, cook each side of the fish for 4 minutes. Place the fish on a plate, open the banana leaves, and put the sauce over. Garnish with grilled corn and vegetables.