Spicy Corn Soup

Screen Shot 2014-04-01 at 10.20.17 AM

On April 12 at the Hotel Santa Fe, the Southwestern Association for Indian Arts (SWAIA) is hosting A Celebration of Native Food and Wine, a first-of-its-kind dinner featuring the culinary talents of four acclaimed Native American chefs paired with the wines of Fire Mountain Wines, founded and helmed by Jamie Fullmer (Yavapai-Apache Nation). The four-course dinner of contemporary Native foods will be prepared by Jack Strong (Siletz), Nephi Craig (White Mountain Apache/Navajo), Walter Whitewater (Navajo), and Lois Ellen Frank (Kiowa).

We can think of no more fitting way to conclude our Homestead Issue than with these stories and recipes from the descendants of the original homesteaders of our beloved southwest. 

With Roasted Red Bell Pepper and Chipotle Chile Purée

“There is nothing like the taste of fresh sweet corn,” says Lois Ellen Frank, describing the soup that Walter Whitewater is preparing for the SWAIA dinner. Continue reading

Native Alder Plank Herb Salmon and Shrimp

Served with a Three Sisters Ragout

Serves 6

Screen Shot 2014-04-01 at 10.19.54 AM

Chef Jack Strong offers up this salmon and shrimp dish. “Three Sisters,” he explains, “is a Native combination of corn, beans and squash that is a traditional ancient farming technique. These three ‘sisters’ depend on each other to grow and thrive when planted together.” Continue reading

Chicos

chicos recipe

photo: Gaelen Casey

Chicos
recipe from Tasting New Mexico: 100 Years of Distinctive Home Cooking by Cheryl Jamison
Usually made with young “green” field corn, chicos are typically slow-roasted in outdoor horno ovens and then dried on rooftops. Farmers start a wood fire in the horno, and when the oven walls reach the right temperature, they rake out the embers with a hoe, place moistened corn in its husks inside, seal the door and vent hole, and leave the corn to roast overnight. Continue reading