It was great to do 2009 Native American Food Feast
Check out Our Photos from this event at http://www.facebook.com/album.php?aid=125526&id=104559548788&l=e77ae96334
Buffalo Quenelles
Ingredients
1 lb ground buffalo, ground
1 cup cooked wild rice
2 tbsp fresh sage chopped
1/2 cup onion chopped fine
3 med eggs beaten
1/2 cup bread crumbs
1 tsp chili flakes
4 cloves garlic chopped
2 tbsp vegetable oil
Salt and pepper to taste
Directions
In a bowl, mix buffalo meat, eggs and cooked wild rice. Add chopped sage, salt, pepper and breadcrumbs. Mix well. Portion into patties. Place on an oiled or parchment paper lined baking sheet and bake at 350ºF for until min. internal temp of 165*F.
Can be sautéed with a small amount of oil.
Makes 10—15 depending on size
Jicama and Apple Salad
Ingredients
1 med Jicama, peeled and julienne
2 med apples, peeled and sectioned and rubbed with lemon juice
1 carrot, peeled and julienne
1 celery stalk, finely diced
2 oz rice vinegar
3 oz cup olive oil
1 tbsp honey
1 tsp Dijon mustard
1 tsp chili paste
1/2 tsp kosher salt
1/4 cup soaked raisins
Directions
In a bowl, mix jicama, apples, celery and carrot. In a separate bowl prepare a dressing using the oil, vinegar, mustard, honey and the chili paste, mix well, add salt and incorporate to salad mixture. Let marinate for 30 minutes. Taste and adjust with honey and salt for desired flavor. Serve on butter lettuces and garnish with crispy leeks makes 10 portions
Vension Tortieres
Ingredients
1-1/2 cups (375 mL) cubed peeled potato, shredded
2 lb (1 kg) lean ground venison
2 cups (500 mL) sliced mushroom
3/4 cup (175 mL) finely chopped celery
3/4 cup (175 mL) chicken stock
2 onions finely chopped
3 cloves garlic minced
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) each pepper dried savory and thyme 1/4 tsp (1 mL) each ground cloves and cinnamon
1 bay leaf
Ingredients
1-1/2 cups (375 mL) cubed peeled potato, shredded
2 lb (1 kg) lean ground venison
2 cups (500 mL) sliced mushroom
3/4 cup (175 mL) finely chopped celery
3/4 cup (175 mL) chicken stock
2 onions finely chopped
3 cloves garlic minced
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) each pepper dried savory and thyme 1/4 tsp (1 mL) each ground cloves and cinnamon
1 bay leaf
Directions
In a saute pan brown venison, add mushrooms, celery, onions and cook until lightly brown, add half the stock and simmer, add the grated potato and the rest of the stock along with the herbs. Cook until it reaches the desired consistency, add salt and pepper, taste and adjust let cool before placing into tart shells, cover with lids and egg wash and bake until cooked.
Red Onion
Marmelade
Ingredients
2 TB olive oil
4 red onions, thinly sliced
1 bay leaf
1 tsp dried thyme leaves
1/4 c brown sugar
3 TB balsamic vinegar
1/3 c red wine
1/3 c red wine vinegar
grated zest and juice of one orange
salt and pepper
Directions
Heat the oil in a large saucepan and add the onions, bay leaf, and thyme. Season with the salt and pepper and then cover with the lid and cook over a low heat for 30 minutes. Stir occasionally and the onions are done when they are soft and translucent. Add the sugar, vinegar, red wine, zest, and orange juice. Cook until there is no liquid left and the onions are dark with a rich red colour.
Makes 10 portions
Truffle laced Veloute
Ingredients
2 med shallots
3 tbsp butter
2 tbsp flour
2 cups vegetable stock
1 tsp chives, finely chopped
Directions
In a sauce pan, melt butter, sweat off shallots add flour cook without coloring. Add stock and simmer for 10 minute or so. Strain and finish off sauce with the truffle oil and chives, serve immediately or chill for later.
Stuffed Tomatoes with wild rice
Ingredients
1 cup wild rice cooked
8 large tomatoes
1 onion med diced, slightly cooked
2 cloves garlic minced
1/4 cup chopped mushrooms, sauteed
1 tsp chopped fresh rosemary
Salt and pepper to taste
1 tsp paprika
1/2 cup sour cream
1 cup grated parmesan cheese
2 lemons zested
2 mixed peppers cut bruniose
Directions
Cut the tops off the tomatoes off and scoop out the seeds, cut a sliver off the bottom so the tomato can stand. In a bowl, mix cooked wild rice with all the ingredients and blend, taste and adjust. Fill tomatoes with rice mixture and top with cheese and bake until thoroughly cooked. Top with Citrus laced bruniose peppers and serve.
