Here's to a Peachy August 2011!

On August 3rd, 1492 a journey for our history books began. From the Spanish port of Palos, Italian explorer Christopher Columbus sets sail in command of three ships—the Santa Maria, the Pinta, and the Nina—on a journey to find a western sea route to China, India, and the fabled gold and spice islands of Asia.

On October 12, the expedition sighted land, probably Watling Island in the Bahamas, and went ashore the same day, claiming it for Spain. Later that month, Columbus sighted Cuba, which he thought was mainland China, and in December the expedition landed on Hispaniola, which Columbus thought might be Japan. He established a small colony there with 39 of his men. The explorer returned to Spain with gold, spices, and "Indian" captives in March 1493 and was received with the highest honors by the Spanish court. He was the first European to explore the Americas since the Vikings set up colonies in Greenland and Newfoundland in the 10th century.

During his lifetime, Columbus led a total of four expeditions to the New World, discovering various Caribbean islands, the Gulf of Mexico, and the South and Central American mainland, but never accomplished his original goal—a western ocean route to the great cities of Asia. Columbus died in Spain in 1506 without realizing the great scope of what he did achieve: He had discovered for Europe the New World, whose riches over the next century would help make Spain the wealthiest and most powerful nation on earth. 

(Source: The History Channel website. Retrieved July 30, 2011 from:  http://www.history.com/this-day-in-history/columbus-sets-sail)

LET'S CELEBRATE NATIONAL PEACH MONTH:  The Spanish priests planted peach trees near their missions. This fruit became a favorite among the Hopi who dried them and used the peaches for trade with their Navajo neighbors. This great recipe that we've selected is from "Kokopelli's Cook Book" by James & Carol Cunkle. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.


PEACH CRISP

• 6 large ripe PEACHES
• 1/4 cup HONEY
• 1 tsp. GINGER, freshly grated
• 3/4 cup ALL-PURPOSE or enriched WHITE FLOUR
• 1/4 cup MESQUITE MEAL
• 3/4 cup BROWN SUGAR, packed
• 1/2 cup cold BUTTER
• 1/2 cup PECANS, finely chopped

Preheat oven to 375 degrees. Make a small cross-slit on stem end of peaches and place in boiling water for about 2 minutes. Rinse peaches under cold water. Skin, pit and slice. Place peach slices in a 2-quart baking dish. Drizzle honey over the top. Add grated ginger and toss. In a small bowl, combine the flour, mesquite meal and brown sugar. Cut in butter until the mixture is crumbly. Sprinkle flour mixture evenly over the peaches. Sprinkle the top with nuts. Bake until bubbly and brown, about 30 minutes.  Serves 4 to 6.

 

Fun Facts & Hot Seasoning for July 4th, 2011!

HISTORY OF JULY 4th: Variously known as the Fourth of July and Independence Day, July 4th has been a federal holiday in the United States since 1941, but the tradition of Independence Day celebrations goes back to the 18th century and the American Revolution (1775-83). In June 1776, representatives of the 13 colonies then fighting in the revolutionary struggle weighed a resolution that would declare their independence from Great Britain. On July 2nd, the Continental Congress voted in favor of independence, and two days later its delegates adopted the Declaration of Independence, a historic document drafted by Thomas Jefferson. From 1776 until the present day, July 4th has been celebrated as the birth of American independence, with typical festivities ranging from fireworks, parades and concerts to more casual family gatherings and barbecues.

Did You Know?  John Adams believed that July 2nd was the correct date on which to celebrate the birth of American independence, and would reportedly turn down invitations to appear at July 4th events in protest. Adams and Thomas Jefferson both died on July 4, 1826--the 50th anniversary of the adoption of the Declaration of Independence.

 
(Source: The History Channel website. Retrieved June 30, 2011 from:  http://www.history.com/this-day-in-history/congress-adopts-the-stars-and-stripes)


LET'S GET OUR GRILLS HEATED UP FOR INDEPENDENCE DAY:  Jerk seasoning is actually a delicious, tropical way to barbecue.  Use it to season either pork or poultry; simply rub it into the meat, marinate overnight in the refrigerator, grill or bake, and then enjoy!  This great recipe that we've selected is from "Too Many Chiles" by Dave DeWitt, Nancy Gerlach and Jeff Gerlach.  Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

DRY JERK SEASONING

• 1 tsp. dried ground HABANERO CHILE or substitute other hot powder such as cayenne
• 2 Tbsp. ONION POWDER
• 2 tsp. ground THYME
• 2 tsp. ground ALLSPICE
• 1 tsp. coarsely ground BLACK PEPPER
• 1/2 tsp. ground NUTMEG
• 1/2 tsp. ground CINNAMON
• 1/2 tsp. GARLIC POWDER
• 1/4 tsp. ground CLOVES

Combine all the ingredients and mix well.  Store the seasoning in a glass jar.
Yield:  About 1/4 cup     Heat Scale:  Hot

Let's Get Ready to Celebrate both Flag Day & Father's Day

History of Flag Day - It was on June 14 in 1777 that Congress decided to adopt the Stars and Stripes. 

During the American Revolution, the Continental Congress adopts a resolution stating that "the flag of the United States be thirteen alternate stripes red and white" and that "the Union be thirteen stars, white in a blue field, representing a new Constellation." The national flag, which became known as the "Stars and Stripes," was based on the "Grand Union" flag, a banner carried by the Continental Army in 1776 that also consisted of 13 red and white stripes. According to legend, Philadelphia seamstress Betsy Ross designed the new canton for the Stars and Stripes, which consisted of a circle of 13 stars and a blue background, at the request of General George Washington. Historians have been unable to conclusively prove or disprove this legend.

With the entrance of new states into the United States after independence, new stripes and stars were added to represent new additions to the Union. In 1818, however, Congress enacted a law stipulating that the 13 original stripes be restored and that only stars be added to represent new states.

On June 14, 1877, the first Flag Day observance was held on the 100th anniversary of the adoption of the Stars and Stripes. As instructed by Congress, the U.S. flag was flown from all public buildings across the country. In the years after the first Flag Day, several states continued to observe the anniversary, and in 1949 Congress officially designated June 14 as Flag Day, a national day of observance.

(Source: The History Channel website. Retrieved June 6, 2011 from:  http://www.history.com/this-day-in-history/congress-adopts-the-stars-and-stripes)



Don't forget Dad on June 19th!
Father's Day is on June 19th this year. Celebrate with a fun dinner for Dad (or the main man in your life) that he will really enjoy! The recipes that we've selected are from the "The Tequila Cook Book" by Lynn Nusom. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

BEEF, PEPPER & ONION KABOBS

• 1 lb. BONELESS BEEF SIRLOIN, cut into 1 inch cubes
• 2 WHITE ONIONS, cut into eighths
• 1 RED BELL PEPPER, cut into wedges
• 1 GREEN BELL PEPPER, cut into wedges
• 1 tsp. SESAME OIL
• 2 tsp. LIGHT SOY SAUCE
• ¼ cup TEQUILA
• 1 cup WATER
• 2 cloves GARLIC, cut in half

Thread the beef, onions, and bell pepper on skewers and place in a large plate or pan. Mix together oil, say sauce, tequila, garlic & water and pour over kabobs. Cover and marinate in the refrigerator for 2 hours turning at least twice.

Remove from the refrigerator and let stand until room temperature (about ½ hour). Grill over hot coals for 6 – 7 minutes or until beef is done to taste. Serve with rice or polenta and a green salad.  Serves 4.

MARGARITA PIE 

Crust:

• 1½ cups CHOCOLATE WAFER CRUMBS
• ¼ lb. BUTTER or MARGARINE
• ½ cup WALNUTS, ground

Melt the butter or margarine, mix with the chocolate wafer crumbs and ground walnuts and press into the bottom and sides of a 9-inch pie pan. 


Filling:

• ¼ cup LEMON JUICE
• ⅓ cup LIME JUICE
• 1 Tbsp. TRIPLE SEC
• 1 Tbsp. TEQUILA
• ½ tsp. SALT
• 1 can (14 oz.) CONDENSED MILK
• 1 tsp. grated LIME PEEL
• 1 container (8 oz.) WHIPPED TOPPING
• SWEETENED CHOCOLATED CURLS 

Beat lemon juice, lime juice, triple sec, tequila and salt into the condensed milk. Stir in lime peel, fold in whipped topping and spoon into prepared chocolate crust. Refrigerate for at least two hours before serving. Garnish with chocolate curls and serve.  Yield: 8 servings. 

Cinco de Mayo - History

Cinco de Mayo—or the fifth of May—commemorates the Mexican army's 1862 victory over France at the Battle of Puebla during the French-Mexican War. It is not Mexico's independence day, as is commonly believed.

History of Cinco de Mayo:  In 1861, the liberal Mexican Benito Juárez became president of a country in financial ruin, and he was forced to default on his debts to European governments. In response, France, Britain, and Spain sent naval forces to Veracruz to demand reimbursement. Britain and Spain negotiated with Mexico and withdrew, but France, ruled by Napoleon III, decided to use the opportunity to carve a dependent empire out of Mexican territory. Late in 1861, a well-armed French fleet stormed Veracruz, landing a large French force and driving President Juárez and his government into retreat.

Certain that French victory would come swiftly, 6,000 French troops under General Charles Latrille de Lorencez set out to attack Puebla de Los Angeles, a small town in east-central Mexico. From his new headquarters in the north, Juárez rounded up a rag-tag force of 2,000 loyal men and sent them to Puebla. Led by Texas-born General Ignacio Zaragoza, the vastly outnumbered and poorly supplied Mexicans fortified the town and prepared for the French assault. On May 5, 1862, Lorencez drew his army, well-provisioned and supported by heavy artillery, before the city of Puebla and began their assault from the north. The battle lasted from daybreak to early evening, and when the French finally retreated they had lost nearly 500 soldiers to the fewer than 100 Mexicans killed.

Although not a major strategic victory in the overall war against the French, Zaragoza's success at Puebla represented a great moral victory for the Mexican government and tightened Mexican resistance. Six years later, France withdrew. 

 

Cinco de Mayo Today:  In Mexico, Cinco de Mayo is primarily observed in the state of Puebla, where Zaragoza’s unlikely triumph occurred. In the United States, however, it has taken on significance as a celebration of Mexican culture and heritage, particularly in areas with substantial Mexican-American populations. Revelers mark the holiday with parades, parties, mariachi music, Mexican folk dancing and traditional foods such as tacos and mole poblano. Some of the largest festivals are held in Portland, Denver and Chicago.

(Source: The History Channel website. Retrieved April 27, 2011, from http://www.history.com/topics/cinco-de-mayo)



Foods to Help Celebrate Cinco de Mayo
The recipes that we've selected are from the "Vegi-Mex" Cookbook by Shayne & Lee Fischer. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

Baked Fiesta Dip

• 2 cans (15 oz each) VEGETARIAN REFRIED BEANS
• 1 can (4 oz) diced GREEN CHILES
• 2 JALAPEŇOS , finely chopped
• 1½ cups shredded JACK CHEESE
• 1 ONION, chopped
• 1 GREEN BELL PEPPER, chopped
• 1 can (4 oz) sliced BLACK OLIVES
• 1 TOMATO, chopped
• 3 GREEN ONIONS, chopped
• TORTILLA CHIPS

Combine beans, chiles and jalapeños and spread on large oven-proof platter (or pizza pan). Sprinkle with cheese. Add onion, bell pepper and olives. Bake at 325° for 15 minutes. Top with tomatoes and green onions and serve with tortilla chips.

Mexican Stuffed Peppers

• 8 lg. GREEN or RED BELL PEPPERS
• 1½ cups cooked RICE
• 1 TOMATO, finely diced
• 2 GREEN ONIONS, finely chopped
• 1 can (4 oz) diced GREEN CHILES
• 1½ cups shredded JACK CHEESE
• ½ tsp GARLIC SALT
• ¼ tsp PEPPER
• ½ tsp OREGANO
• 3 Tbsp SALSA
• 1 EGG, slightly beaten
• 1 can (8 oz) diced TOMATO SAUCE

Try to choose block-shaped bell peppers so they will stand in a baking dish. Wash and seed bell peppers. Set in baking dish. In a large bowl, combine cooked rice, tomato, onions, green chiles, cheese, seasonings, salsa and egg. Blend well. Fill each pepper with rice mixture. Pour tomato sauce over peppers and bake in a pre-heated 350° oven for 45 minutes.  Serves 8.