Smoke That Ham!

The warming weather made us at Kokopelli's Kitchen feel this to be the ideal time to share a recipe from one of our favorite cookbooks, "Secrets of Caveman Cooking" by Rick Snider. We've also included Rick's descriptive of a smoker since the recipe calls for the use of one. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

SMOKED HAM
Is there any part of the pig that we won't barbecue? You can grill ham on a gas grill, but it's much better in a smoker. Be sure to use maple chips as a sweetener!

• 1 (8 pound) HAM
  
• 1 can (20 ounces) PINEAPPLE CHUNKS, juice reserved
  
• Basting Sauce
  
  • 1 cup HONEY
    
  • 1/2 cup VEGETABLE OIL
    
  • reserved PINEAPPLE JUICE

1. Light your smoker.
   
2. Trim fat from ham and wash thoroughly. Mix basting sauce ingredients in a bowl and baste ham with half of it.
   
3. Place ham on rack and close lid. Baste hourly for the next 4 hours. The rule of thumb is 30 minutes cooking time for every pound of ham. Don't forget to check the coals for consistent heat.
   
4. Check the meat thermometer. When it reads 180 degrees and the juices are clear, the ham should be done. I always recommend making a small incision to check for doneness.
   
5. After removing ham, place pineapple chunks on skewers and place on grill (if using wooden skewers, soak for 20 minutes before using). When you're done slicing the ham and ready to serve, retrieve pineapple and serve hot with ham.
   

Serves 8.

Smokers
Getting serious, are you? The real caveman likes fires. Sure gas grills are fast, clean and efficient, but so are car washes. The difference between gas grills and smokers is like a power car wash versus handwashing from a bucket in your driveway. The outcome is about the same, but the slower method can be more fun!

Now, cavemen aren't usually a patient group. They can't stand still for too long because they never know when a T-Rex will show up. They usually like everything quick (which also explains sex) as a safety precaution.

But let's say you cave is a safe haven and you have an afternoon to spend around the fire without having to constantly stir the pot. A smoker provided a slow, steady heat that deepens the flavor. Just don't check on it too often because it takes 15 minutes to restore maximum heat. Hourly basting is enough.

Happy St. Pat's Day!

St. Patrick's Day is fast approaching! The day takes place each year on March 17th, the traditional religious feast day of Saint Patrick. This year, it takes place on a Wednesday. Did you know:

• The first St. Patrick's Day parade took place in the United States on March 17, 1762, when Irish soldiers serving in the English military marched through New York City.
  
  
• More than 100 St. Patrick's Day parades are held across the United States. New York City and Boston are home to the largest celebrations.
  
  
• There are 36.5 million U.S. residents with Irish roots. This number is almost nine times the population of Ireland itself (more than four million).
  
  
• Irish is the nation's second most frequently reported ancestry, ranking behind German.
  
  
• Irish ranks among the top five ancestries in every state except Hawaii and New Mexico. It is the leading ancestry group in Delaware, Massachusetts and New Hampshire.

(Source: http://www.history.com/topics/st-patricks-day-facts)

Celebrate the day and surprise family & friends with a Fresh Green Chile Salsa! We found a great recipe in "Kokopelli's Cookbook" by James and Carol Cunkle. Permission to print granted by Golden West Publishers, Phoenix, AZ 85014.

FRESH GREEN CHILI SALSA
1 clove GARLIC, mashed to a paste
1 fresh JALAPENO PEPPER, seeded and minced
1 GREEN ONION, very thinly sliced, using part of the green leaves
4 large fresh GREEN CHILIES, roasted, peeled, seeded and minced (see instructions below)
2 large fresh, ripe TOMATOES, coarsely chopped
4 Tbsp. fresh LIME JUICE
4 Tbsp. fresh CILANTRO, minced
1 Tbsp. OLIVE OIL
1 tsp. SALT
Mix all ingredients together. Cover and refrigerate at least 4 hours to blend flavors. Will keep (refrigerated) for 2 weeks. Good as a dip, on meat and eggs, or on tacos and quesadillas. Yields 2½ cups.

ROASTING CHILES

A note of precaution - Chiles may be very irritating to the skin so use rubber gloves when handling and always keep hands away from eyes and face. Puncture each chile the whole length with the tip of a paring knife. Place chiles close together in a shallow baking pan and broil about 6 inches from the heat. When blistered and browned, turned over, using tongs. Each side should take 3 to 4 minutes. The chiles should be blistered all around, so it may be necessary to turn them again. Immediately place the chiles in a tightly covered container (pan, paper or plastic bag) for 15 minutes. This steaming process allows the skin to be removed easily. Still using rubber gloves and leaving the stem intact, use a sharp knifeto slit the chiles from the stem end to the tip along the perforations. Then from the tip to the stem, carefully remove the skin. Remove the seeds and membranes and, if desired, the stem.

Happy Valentine's Day!

Valentine’s Day is celebrated on February 14th by many people throughout the world. Couples exchange gifts and cards to express their love and devotion to one another. Worldwide, the most popular gifts are candy, flowers and jewelry. In the U.S., heart-shaped boxes of chocolates and red roses are the most common.

• The first heart-shaped box of candy was sold in 1868 by Richard Cadbury. Chocolate has long been considered an aphrodisiac. The Aztec emperor Montezuma drank ground cocoa beans to increase his sexual prowess. In Mesoamerican marriage ceremonies, the couple shared a ritual cup of cocoa, which was believed to increase their luck in love.

• The red rose was thought to be the favorite flower of Venus, the Roman god of love and the father of Cupid. He is known as a mischievous, winged child, whose arrows would pierce the hearts of his victims causing them to fall deeply in love. He is prominently featured on boxes of chocolates created for Valentine’s Day.

The U.S. Greeting Card Association estimates that approximately one billion valentines are sent each year worldwide, making it the second largest card-sending holiday of the year, behind Christmas.

• The oldest known Valentine's Day card is on display at a London museum. This card was sent in 1415 by the Duke of Orleans to his wife in France. The Duke was imprisoned at the time in the Tower of London.

• Exchanging Valentine's cards most likely began in America as early as the 1700s. The first mass-produced Valentine's Day card was sold in the 1840s by Esther Howland, a Massachusetts native. She originally sold hand-made, lace cards for as much as $35 per card!

In Japan, the present custom that only the women give gifts to the men on Valentine’s Day was originated by a Japanese confectionary company. The traditional gift is chocolate, and is given by the woman to all of her male friends & acquaintances, including superiors and co-workers. There are two levels of gifts:

• Giri-choko (“obligatory chocolate”) is given by the woman as a token of friendship or gratitude to her male co-workers, superiors and friends. It isn’t unusual for a woman to buy and hand out one dozen or more boxes of chocolates on Valentine’s Day. It is thought that a man’s popularity can be measured by the number of chocolates that he receives on this day; however, this can be such a sensitive issue that some might not comment on it unless assured that it will not be made public.

It is expected for woman to give chocolates to their male co-workers. The unpopular co-workers will receive the chō-giri choko (“ultra-obligatory” or “cheap chocolate”).

• Honmei-choko (“favorite” or “true love chocolate”) is given by the woman to the man she loves, or is truly serious about. Usually, the “favorite chocolate” is given along with another gift such as a necktie.

One month later, on March 14th, the men are obligated (thus, the name “obligation chocolate”) to give gifts to all women who gave them chocolates on Valentine’s Day. March 14th is known as White Day – gifts include marshmallows or white chocolate, or candy in white boxes; the term refers to the color of marshmallows which was the type of candy originally marketed for this day. The recipients of giri-choko are expected to return a gift of at least equal value to each woman from whom they received chocolates.

(Sources: http://www.holidays.net/amore/didyouknow.htm, www.squidoo.com/valentine-traditions-worldwide, http://en.wikipedia.org/wiki/Valentine's_Day)



The recipe that we’ve chosen to share this month is for chocolate truffles and is delectable enough to qualify for a honmei-chocolate! The recipe is from the "Christmas in Colorado Cookbook". Permission to reprint the recipe has been granted by Golden West Publishers, Phoenix, AZ 85014.

CHOCOLATE TRUFFLES
NOTE: A candy thermometer is essential for this recipe.

3⅓ cups HEAVY CREAM

14 Tbsp. UNSALTED BUTTER

Approximately 4 pounds good quality SEMI-SWEET CHOCOLATE, broken into pieces

GRANDE MARNIER, KAHLUA or AMARETTO

COCOA

3 lbs. BITTERSWEET CHOCOLATE (again, good quality) for dipping

VEGETABLE SHORTENING

Put cream and butter into saucepan. Let butter melt over medium heat then, stirring all the while, turn up heat and let the cream come just to a boil. Turn off the heat, add the semi-sweet chocolate and stir until it is completely melted. Continue stirring until the mixture thickens and cools somewhat. Divide mixture into separate bowls (depending on the number of different flavors you wish to make) and add liqueur, a tablespoon at a time, until desired flavor level is reached. Cover, place in refrigerator and allow to thicken overnight. Stir 3 or 4 times as it cools.

To form truffles, scoop up portions of the chocolate with a spoon. Dust lightly with cocoa and form into balls. Place balls on baking sheets and return to refrigerator immediately to recool.

Melt bittersweet chocolate with shortening in the proportions of 12 ounces of chocolate to 2 to tablespoons plus 2 teaspoons of shortening. Melt enough to dip all truffles.

Tempering: Heat mixture to 108 degrees, stirring constantly with a rubber spatula. When chocolate reaches 108 degrees, remove from heat. Stir until chocolate cools to 85 degrees. Continue stirring and scraping until mixture reaches 80 degrees. Keep mixture at this temperature, stirring constantly, for 10 minutes. This is important to develop crystals necessary for the glossy finish. Rewarm the chocolate to 86 degrees – hold there for 5 minutes before dipping. Keep chocolate at 86 degrees for the entire dipping process. Remove balls from refrigerator, allow to come to room temperature. Dip each ball in chocolate to coat. Place on wax paper or cookie sheet. Refrigerate again for 2 hours. Store in plastic containers, with wax papers between the layers to prevent sticking. Keep in a cool place.

YIELD: approximately 6 dozen.

NOTE: To identify the different flavors of truffles, put something on the top of each while still warm (i.e., an almond slice on the top of the Amaretto ones).

LUCKY FOODS FOR THE NEW YEAR

Did you know that, on January 1st, certain foods are eaten to bring luck during the upcoming year? This practice, started centuries ago, is one which does not leave everything up to fate. The traditions vary from culture to culture, but are generally connected to having money, being prosperous and having enough to eat. Some of my more interesting findings follow.

Legumes: In many cultures, small beans, peas and lentils are eaten - not only do they resemble coins, but they swell up when cooked, just as you would want your fortune to swell. There are some who believe you should eat at least 365 black-eyed peas, preferably before noon on New Year’s Day, to ensure good fortune for each day of the coming year!

In the Southern United States, it's a tradition to eat Hoppin' John, a combination of black-eyed peas and rice – in fact, this is the most popular New Year’s Day necessity in the United States. Folklore has it that the town of Vicksburg, Virginia ran out of food while under attack during the Civil War. The town residents discovered black-eyed peas; because of this discovery, the city did not starve or fall and was able to fight on for the cause.

Cooked Greens: All over the world, cooked greens (such as cabbage, collard greens, mustard greens, kale or spinach) are eaten on New Year’s Day. This is because green leaves look like folded money and have become a symbol of economic good fortune. It is believed that the more greens you eat on New Year’s, the greater your wealth in the coming year.

Cornbread: In the Southern United States, cornbread is eaten because its color is representative of gold. As per the old Southern expression, "peas for pennies, greens for dollars, and cornbread for gold".

Pork: The custom of eating pork on New Year's is popular worldwide. Many cultures believe that eating a fat pig may translate to increased riches or a fat wallet in the New Year.

But the most popular reasoning is that the pig symbolize progress since the animal pushes forward, rooting itself in the ground before moving. In contrast, it is believed that lobster and chicken should be avoided on New Year’s Day. Lobsters move backwards which could lead to setbacks; chickens scratch backwards, which could cause regret or dwelling on the past.

Fruit: In Spain in 1909, the tradition began of eating twelve grapes at midnight –one on each chime of the clock.. The practice spread to Portugal, Venezuela, Cuba, Mexico, Ecuador and Peru. Each grape represents a different month; if one of the grapes happens to be bad or sour, the same will be true of the corresponding month in the coming year. For most, the goal is to swallow all the grapes before the last stroke of midnight, but Peruvians insist on taking in a 13th grape for good measure.

The pomegranate's many seeds symbolize prosperity; thus, this fruit is eaten throughout the Middle East to insure fertility and abundance. Figs are a symbol of fertility.

Noodles: As the clock strikes midnight in Japan, long soba noodles are slurped up to ensure a long life. Those who can swallow at least one of them without chewing or breaking it are supposed to enjoy good luck and a long life.

Fish: Many cultures eat fish on New Year’s Day. Some believe forward swimming schools of fish symbolize progress and abundance, while others believe their shiny silver scales represent wealth and prosperity. Herring is consumed at midnight in Poland and Germany for luck in the upcoming year. Germans also enjoy carp and have been known to place a few fish scales in their wallets for good luck. In Japan, herring roe is consumed for fertility, shrimp for long life, and dried sardines for a good harvest. In China red fish is served with the head and tail attached, representing a good beginning and end to the coming New Year. But in Hungary, fish is avoided on New Year’s to ensure that your money doesn’t swim away.

Round or Ring-Shaped Foods: Many cultures believe that round or ring-shaped foods will bring good luck as they are symbolic of the year coming full circle. Round or ring-shaped foods include cakes, bagels, doughnuts, and cookies. Many cultures serve round baked goods with coins or other trinkets baked inside. The person who receives the piece with the coin or trinket will have a lucky year ahead.

In Greece, a special round cake called vasilopita is baked with a coin hidden inside. At midnight or after the New Year's Day meal, the cake is cut, with the first piece going to St. Basil and the rest being distributed to guests in order of age. It is believed that the person who bites into the piece of cake with the coin will have good fortune throughout the upcoming year. The cake recognizes a miracle thought to have happened in the Ottoman Empire. According to legend, a Bishop of Greece recovered a large portion of the country's riches back from the Ottomans but, when he tried to redistribute them, the people fought over the property. It is believed that Saint Basil asked the women of Greece to bake a cake with the riches inside - when he sliced the cake, the goods miraculously found their way to their proper owners.

(Sources: www.epicurious.com, www.shopwiki.com, www.fabulousfoods.com)

We’ve chosen a cookie recipe to share this month that should be extra-lucky – it has a round shape and contains beans! The recipe is from the cookbook "From the Queen's Kitchen". Permission to reprint the recipe has been granted by Adobe Milling in Dove Creek, Colorado.

PINTO CHIP COOKIES (White Ribbon 1982 by Amelia Jacobs)

1 cup OLEO
1 cup WHITE SUGAR (less 1 Tbsp.)
1 Tbsp. BROWN SUGAR
2 well beaten EGGS
2 cups FLOUR
1 tsp. BAKING POWDER
½ tsp. SODA
½ tsp. SALT

Combine together oleo, sugar, brown sugar, and the egg. Sift together flour, baking powder, soda and salt. Add creamed mixture to flour mixture, then add 2 cups cooked and well drained PINTO BEANS. Drop by spoonful onto cookie sheet. Bake at 400° for 12 to 15 minutes or until desired brownness is reached.

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