October 04, 2012

All About the Pumpkin and Halloween

Every October, carved pumpkins peer out from porches and doorsteps in the United States and other parts of the world. Gourd-like orange fruits inscribed with ghoulish faces and illuminated by candles are a sure sign of the Halloween season. The practice of decorating “jack-o’-lanterns”—the name comes from an Irish folktale about a man named Stingy Jack—originated in Ireland, where large turnips and potatoes served as an early canvas. Irish immigrants brought the tradition to America, home of the pumpkin, and it became an integral part of Halloween festivities.

The Legend of "Stingy Jack"

People have been making jack-o'-lanterns at Halloween for centuries. The practice originated from an Irish myth about a man nicknamed "Stingy Jack." According to the story, Stingy Jack invited the Devil to have a drink with him. True to his name, Stingy Jack didn't want to pay for his drink, so he convinced the Devil to turn himself into a coin that Jack could use to buy their drinks. Once the Devil did so, Jack decided to keep the money and put it into his pocket next to a silver cross, which prevented the Devil from changing back into his original form. Jack eventually freed the Devil, under the condition that he would not bother Jack for one year and that, should Jack die, he would not claim his soul. The next year, Jack again tricked the Devil into climbing into a tree to pick a piece of fruit. While he was up in the tree, Jack carved a sign of the cross into the tree's bark so that the Devil could not come down until the Devil promised Jack not to bother him for ten more years.

Soon after, Jack died. As the legend goes, God would not allow such an unsavory figure into heaven. The Devil, upset by the trick Jack had played on him and keeping his word not to claim his soul, would not allow Jack into hell. He sent Jack off into the dark night with only a burning coal to light his way. Jack put the coal into a carved-out turnip and has been roaming the Earth with ever since. The Irish began to refer to this ghostly figure as "Jack of the Lantern," and then, simply "Jack O'Lantern."

In Ireland and Scotland, people began to make their own versions of Jack's lanterns by carving scary faces into turnips or potatoes and placing them into windows or near doors to frighten away Stingy Jack and other wandering evil spirits. In England, large beets are used. Immigrants from these countries brought the jack o'lantern tradition with them when they came to the United States. They soon found that pumpkins, a fruit native to America, make perfect jack-o'-lanterns.

Did You Know.....

In the United States, pumpkins go hand in hand with the fall holidays of Halloween and Thanksgiving. An orange fruit harvested in October, this nutritious and versatile plant features flowers, seeds and flesh that are edible and rich in vitamins. Pumpkin is used to make soups, desserts and breads, and many Americans include pumpkin pie in their Thanksgiving meals. Carving pumpkins into jack-o’-lanterns is a popular Halloween tradition that originated hundreds of years ago in Ireland. Back then, however, jack-o’-lanterns were made out of turnips or potatoes; it wasn’t until Irish immigrants arrived in America and discovered the pumpkin that a new Halloween ritual was born.

Pumpkin Facts

  • Pumpkins are a member of the gourd family, which includes cucumbers, honeydew melons, cantaloupe, watermelons and zucchini. These plants are native to Central America and Mexico, but now grow on six continents.

  • The largest pumpkin pie ever baked was in 2005 and weighed 2,020 pounds.

  • Pumpkins have been grown in North America for five thousand years. They are indigenous to the western hemisphere.

  • In 1584, after French explorer Jacques Cartier explored the St. Lawrence region of North America, he reported finding "gros melons." The name was translated into English as "pompions," which has since evolved into the modern "pumpkin."

  • Pumpkins are low in calories, fat, and sodium and high in fiber. They are good sources of Vitamin A, Vitamin B, potassium, protein, and iron.

(Source: The History Channel. Retrieved October 3 16, 2012.)

August 31, 2012

2012 Labor Day Menu Pays Tribute to Chile Lovers

If you like your food hot, Kokopelli's Kitchen thought these recipes would be fun for Labor Day! Both recipes are from "Real New Mexico Chile" by Sandy Szwarc. Permission to print granted by Golden West Publishers in Phoenix, AZ.


ANASAZI SQUASH SALAD
The Southwestern pueblo Indians are believed to be descendents of the Anasazi, or "ancient ones". This main dish salad brings the fresh tastes of their native summer squashes into modern times.

  • 2 medium YELLOW SQUASH or ZUCCHINI
  • 1 cup diced CHICKEN or TURKEY BREAST
  • 2 tsp. LAND OF ENCHANTMENT SPICE MIX (see recipe below)
  • 1 Tbsp. OLIVE OIL
  • cup chopped MARINATED SUNDRIED TOMATOES, patted dry
  • ½ cup chopped GREEN ONIONS
  • ¼ cup chopped, roasted & peeled NEW MEXICO GREEN CHILES  
  • cup chopped FRESH CILANTRO LEAVES
  • 2 Tbsp. LIME JUICE
  • 2 Tbsp. TEQUILA
  • SALT to taste
  • 1 cup grated mild GOAT CHEESE or any WHITE CHEESE
Coarsely grate the squash (or zucchini) into a colander, sprinkle lightly with salt, drain 30 minutes and squeeze dry. Reserve. In a small bowl, toss the chicken with the spice mix. Heat the olive oil in a large skillet over medium high heat. Add the chicken pieces and fry, tossing occasionally, until golden. Add the reserved zucchini, tomatoes, green onions and chile. Toss over medium heat until heated through and the zucchini is crisp and tender, about 8 minutes. Toss in the cilantro, lime juice, tequila, salt and cheese. Heat through.

Yields 4 servings.



LAND OF ENCHANTMENT SPICE MIX
This vibrantly-flavored dry spice mix can be sprinkled on meats, vegetables or cheeses before cooking to lend an authentic New Mexican flavor. It will keep in an airtight container for about a year.
  • 2 Tbsp. SALT
  • 1 Tbsp. GREEN CHILE POWDER
  • 2 tsp. NEW MEXICO RED CHILE POWDER
  • 1 tsp. GROUND CUMIN
  • 1½ tsp. DRIED OREGANO 
  • ½ tsp. CHILE CARIBE 
  • 2 tsp. GRANULATED GARLIC 
  • 2 tsp. GRANULATED ONION
 Toss all together.

Yields about 1/3 cup.   



August 02, 2012

CARRY ON TEQUILA DAY!!

     National Tequila Day was July 24, 2012. If you have any leftover and feel like indulging again, we have selected a couple of recipes for a leftover tequila party this month! Both are from "The Tequila Cookbook" by Lynn Nusom. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

     This book is a compilation of recipes using tequila, a distilled liquor made from one of 400 species of agave plant. There are many brands of tequila for sale in most liquor stores. There are also different colors of tequila. The white tequila is the most common and usually the least expensive. Gold tequila - called "especial" by some manufacturers is considered a premium tequila. The color is caused by aging the tequila in casks.

     If you travel into Mexico, try different brands of tequila that are not readily available in the United States and use your liquor allotment to bring some back, as it is much less expensive than it is here.
 

GRILLED YELLOWFISH TUNA 

1 Tbsp. ORANGE JUICE
2 Tbsp. OLIVE OIL
4 (6 oz.) YELLOWFIN TUNA STEAKS, 3/4 to 1 inch thick

     Mix together the orange juice and oil and brush over the tuna steaks. Grill the steaks on an indoor cooker or over hot coals for 8-to-10 minutes or until fish flakes easily when touched with a fork. Garnish with twisted orange slices and serve with Orange-Tequila Sauce.  Serves 4.



 ORANGE-TEQUILA SAUCE

1 cup MAYONNAISE
1/4 cup TEQUILA
1 tsp. grated ORANGE PEEL
1/4 cup ORANGE JUICE
1 tsp. RED CHILE FLAKES, such as PEQUIN

     Mix together mayonnaise, tequila, orange peel, orange juice and red chile flakes. Cover the sauce with plastic wrap and chill in refrigerator for one hour.


June 26, 2012

Let's Celebrate ARIZONA Independents Week 2012!!

 Independents Week is coming. Will you commit to shift 10% of your purchases to local? We challenge you to take advantage of the golden coupon and shop at a local business from July 1st to 7th.  How important is buying local?
...For every two jobs national retailers bring to a community, three jobs are lost as a result of local businesses closing down.

...When you shop locally owned businesses, your money is re-circulated over and over and creates up to 75% more tax revenue.


For a list of local businesses accepting the Golden Coupon - http://localfirstaz.com/independents-week/golden-coupon.php           Become a fan, join Local First Arizona and commit to buy local!

_________________________________________________________________________________________________________________________________________________

Snacking State-by-State: Arizona I - El Burro Más Grande:  

 I have visited Arizona a few times, none of which was recently. My sister and her husband and their dog used to live in Phoenix, and my crazy uncle (we all have a crazy uncle) and his ex-wife still does. So I am not too unfamiliar with the distinctly Southwestern flavors of Arizona: Navajo and Hopi in the northeast (and Native American throughout), cattle rancher in the north, plus the heaviest doses of Mexican all over the whole of the state.

Snacking State-by-State: Arizona

Official Name: State of Arizona
State Nicknames: The Grand Canyon State; The Copper State
Admission to the US:
February 14, 1912 (#48)
Capital: Phoenix (largest city)
Other Important Cities: Tucson (2nd largest), Mesa (3rd largest), Glendale (4th largest)
Region: West (Southwest); Mountain (US Census)
RAFT Nations: Chile Pepper, Pinyon Nut
Bordered by: Utah (north); New Mexico (east); Sonora (south); California, Nevada & Baja California (west); Colorado (northeast corner - Arizona is one of the Four Corners states)
Official State Foods and Edible Things: Arizona Trout (fish)
Some Famous & Typical Foods: chiles (mild in the south), tortillas (flour in the south), Navajo taco, beef, nopal cactus (both pad and fruit), burritos, chimichangas, menudo

The Mexican aspect of Arizona's cuisine is specifically tied to the cuisine of Sonora, the Mexican state right across the border. The two mirror each other very well. Note: I've also passed through Sonora state, on a major bus trip from Morelia (Michoacán) to Mexicali (Baja California) by way of Guadalajara (Jalisco), but that's a story for another day.

If you want to pin down Southwestern food, it is fairly easy. If you want to pin down what is specifically Arizonan, that is a bit more difficult. Kathi Long tries to do this in her cookbook on The Southwest from Williams-Sonoma, focusing on the most notable influences in Arizona cooking, from Mexico:

Arizona cooks have...looked to Mexico for inspiration. The southern part of the state borrowed from the cooking of Sonora, which lies directly across the border, a culinary alliance that reveals itself in large, thin flour tortillas, the use of nopal cactus, and a menu of mildly spiced dishes. Elsewhere in the state, residents traditionally dine on Mexican chimichangas..., menudo..., and giant burritos, as well as the more staid ranch fare introduced by early cattlemen and other settlers from the Midwest and East Coast. [Long, p. 12]
In the spirit of Arizona's Sonoran influences, I wanted to find a recipe that incorporated all three of these elements: nopal (that is, prickly pear) cactus, mild chiles and large, flour tortillas. They are out there, but I hadn't found them before I stumbled upon the massive compendium by Cheryl and Bill Jamison, The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico (also on Google Books). In Arizona, burritos are standard fare - particulary massive ones. The Jamisons rightly call those burros, since a burrito is just a "little burro".

Among their many recipes for burros and burritos, one breakfast creation specifically piqued my interest: their machaca breakfast burro. Since it comes straight from Phoenix, it seemed like a good place to start.

The recipe: Machaca Breakfast Burro

As the Jamisons point out, machaca originally referred to beef or other meat.
Machaca originally referred to meat (usually beef) that was seasoned, dried for preservation, and later tenderized by pulverizing and cooking. The word comes from the verb machacar, meaning to pound or crush... Many people now use the term to describe any beef cooked well-done with seasonings and then shredded. [Alters Jamison et al., p. 75]

I don't buy a lot of meat these days, but I saw this as a great way to use up some frozen beef in my freezer. Before my former neighbor moved to Nova Scotia a few months ago he gave me some frozen beef he would've otherwise thrown out. Thawed it amounted to a pound and a half - perfect for a halved version of this recipe. This made the amount of money I put out for this recipe unusually light:

* beef (free!!! Thanks, Dale, if you ever read this)
* salt and pepper (have)
* bacon grease (if you have the bacon, it's not that difficult to make some on the spot)
* beef stock (had none, so I had to turn to the Maggi chicken bouillon in my pantry)
* onion (have)
* garlic (have)
* small Roma tomatoes (about $1 for two)
* mild green chiles (one poblano chile for about 50 cents)
* fresh lime juice (one lime for about the same)
* egg (this was optional - I wasn't planning to use one at the time but decided to add one later)
* burrito-size flour tortillas (the priciest item, about $3 for a package of eight)

This recipe was a bit more involved than many I do. First, you must briefly brown the beef in some of the bacon grease, then cook in a Dutch oven over low heat for over an hour with broth, onion & garlic. Wait for it to cool down a little, then break it up and - here's the part that I haven't done before - throw it in your food processor until shredded. You must do this in small batches lest it not shred everything.

Fry the beef a bit more until slightly drier and until some patches of beef look darker and more dessicated. Remove it, and cook the rest of the onion & garlic with the rest of the bacon grease, the reserved liquid from the Dutch oven, tomato, chile pepper (roasted and chopped) and lime juice. Add the beef and cook for about 25 minutes.

I never thought I would do this, but why the hell not?
I'm not making this for PETA after all...


The closeup hides the fact that I still need to clean my stove

25 minutes later... okay, so the stove isn't that bad...

Here is where I put the machaca mixture in the fridge, which the Jamisons say you can do at this point. I brought it out a day or so later and added an egg. Really, it added very little to the dish. I could neither taste it nor even see it at all. In retrospect, it was not necessary, and I wouldn't add it again. To be sure, the Jamisons day that part is optional.

The rest is ridiculously easy: just spoon the hot mixture into a large (Sonoran-style) flour tortilla and make yourself a burro. Eat it with salsa (my choice: a roasted tomato salsa from the Jamison's same book called salsa del norte).

Okay, mine really was more the size of a burrito, but still...

The thing about machaca-style beef: it isn't supposed to be soft and juicy, per se. Perhaps I did something wrong. I mean, it wasn't dripping and wet, but it was pleasantly soft and just a bit moist. Plus, the long, slow cooking with tomatoes and roasted poblano chile pepper, onions and garlic, bacon grease (yet another use!!!) and lime juice just blends together in the most beautiful way. I'm sorry if I'm starting to sound "foodie-ish". I really don't mean to. It was just a beautiful thing to eat. Even if you decide to turn that burro into the more diminutive burrito.

I have been subsisting off machaca burros and burritos since. I may even make a quesadilla if the mood strikes me, complete with thinkly sliced queso fresco, which is not easy to melt, let me tell you.

Sources:
Alters Jamison, Cheryl, and Bill Jamison. The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico. The Harvard Common Press: Boston, 1995.

AZCentral.com. Nopales recipes. Posted date June 24, 2005.

Long, Kathi. The Southwest: New American Cooking. From the Williams-Sonoma "New American Cooking" series, Chuck Williams, general editor. Time-Life Books: San Francisco, 2001.

Some information also obtained from Wikipedia's "Arizona" page and the Food Timeline State Foods webpage link to "Arizona".