Native Foodways: New Seasons is pleased to present some of the tastiest, most creative recipes from the award-winning Master Chefs profiled in the series. Inspired by the natural bounties of the cactus-strewn deserts of the Southwest, the warm, sandy shores of the Hawaiian Islands, and the rocky coasts of the Pacific Northwest, each of these recipes is a contemporary interpretation of traditional Native foodways and a celebration of indigenous cultural heritage, ingeniously translated through the creative vision of these renowned culinary artists.
Walter Whitewater, Diné/Navajo
Spicy Corn Soup with Roasted Red Bell Pepper and Chipotle Chile Purée
4 ears of corn, kernels scraped from the cob, or
3 cups corn kernels (fresh or frozen)
6 cups vegetable stock (divided)
1 yellow onion, diced
1 teaspoon garlic, finely chopped
1 teaspoon dried chipotle chile powder (divided)
2 teaspoons New Mexico red chile powder (divided)
½ teaspoon salt
¼ teaspoon black pepper
1 red bell pepper, roasted, peeled, seeded and diced
Dried New Mexico red chiles are available at grocery stores specializing in Latin foods and can be pulverized in a coffee grinder if you can’t find the powder.
If using fresh corn, save the cobs; they will add extra flavor to the soup.
In a medium-size saucepan over medium-high heat, add ¼ cup of the vegetable stock and then add onion. Sauté onion 3 to 4 minutes until transparent, stirring occasionally to prevent burning. Add garlic, ½ teaspoon of the chipotle chile powder and 1 teaspoon of the New Mexico red chile powder and sauté 1 more minute. If pan is too dry, add another ¼ cup of the vegetable stock. Add corn kernels and sauté another 3 minutes, stirring constantly.
Add salt, black pepper and remaining stock and bring to a boil. (If using fresh corn, place reserved cobs into saucepan at this time.) Once mixture comes to a boil, reduce heat and simmer 30 minutes, stirring occasionally to prevent corn kernels from burning or sticking to bottom of pan.
While corn soup simmers, place diced bell pepper into blender with remaining chipotle and New Mexico red chile powders. Blend thoroughly 1 minute. Pour through a fine sieve and discard contents of sieve. Pour red bell pepper sauce into a plastic squirt bottle and set aside.
Remove corn soup mixture from heat and discard corncobs. Place corn soup mixture into a blender and purée 3 minutes. Pour mixture through a sieve and discard contents of sieve. (Though straining out any remaining solids from the soup gives it a velvety texture, it is equally scrumptious blended with a hand-held immersion blender and not strained, resulting in a heartier consistency.)
Return mixture to saucepan and heat over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.
Michelle Karr-Ueoka, Hawaiian
Pineapple Shaved Ice
2 cups heavy cream
1 Hawaiian vanilla bean
1/2 cup granulated sugar
5 gelatin sheets, bloomed in iced water
1/2 cup whole milk
3 3/4 cups water
1/2 cup granulated sugar
1/2 cup tapioca
3 1/2 cups coconut milk
3 cups granulated sugar
8 Hawaiian sweet gold pineapples
1/4 cup ginger, skin on, washed, sliced thinly
1 Hawaiian vanilla bean, scraped
1 Hawaiian sweet gold pineapple
5 1/2 cups lilikoi juice
1 cup granulated sugar
3 3/4 tbsp modified food starch, non-instant
2 1/2 cups water
5 1/2 cups coconut milk
5 cups sorbet simple syrup (2 parts sugar to 1 part water)
3 1/4 cups water
To Assemble and Serve:
1 mint leaf, chiffonade
For the Panna Cotta:
In a saucepan, place the cream and the scraped vanilla bean and pod. Bring to a boil.
Add in the sugar and whisk until dissolved. Squeeze out all the water from the bloomed gelatin, as any excess water will affect the final product. Turn off the heat and whisk in the gelatin until dissolved. Add in the whole milk and stir to combine. Strain the mixture through a chinois. Divide into serving vessels and chill to let set.
For the Tapioca Pearls:
In a pot, combine the water and sugar. Bring the mixture to a boil. When the mixture is at a rolling boil, add in the tapioca pearls. Let boil for 15 minutes or until the pearls are clear. Turn off the heat and pour out some of the water. Add in ice. Let the pearls sit in water and ice so they expand.
For the Coconut Tapioca:
In a pot, stir together the coconut milk and sugar. Bring the mixture to a boil. Turn off the heat and let cool before using. Combine 1/4 cup of the sauce with 1 cup of Tapioca Pearls. If the mixture thickens overnight, stir in more coconut sauce.
For the Compressed Pineapple:
Clean and quarter each pineapple and cut out the core. Place in a large bowl. Mix the pineapple with the vanilla. Vacuum-seal the pineapple quarters in bags with pieces of ginger and place in the freezer.
For the Dehydrated Pineapple:
Clean and quarter pineapple, and remove the core. Place the pineapple quarters on a wire rack on a sheet tray. Let dry overnight in the oven. When dry, remove the rack from the oven and store in the refrigerator. Cut into ½-inch cubes.
For the Lilikoi Sauce:
In a stainless steel pot, combine the water, sugar, and lilikoi juice. Bring to a boil. In a separate bowl, combine the modified food starch with a little water to make a slurry. Let simmer 3 minutes to thicken. Turn off the heat. Strain through a chinois, place in a plastic squirt bottle, and chill.
For the Haupia Sorbet:
Combine the coconut milk, syrup, and water and strain through a chinois. Spin in an ice cream machine and freeze until ready to serve.
Assembling and Serving:
In a stemless martini glass, place 1/4 cup of panna cotta. Chill and let set. After the panna cotta has set, top with 1/4 cup of lilikoi sauce. Start by squeezing the sauce from the outside edge to the center. Top with the 1/4 cup of coconut tapioca and chiffonade of mint leaf. Place a scoop of the haupia sorbet in the middle of the tapioca. Place five ¼-inch cubes of dehydrated pineapple around the sorbet. Shave the frozen, compressed pineapple on top using a coarse microplane (or grater). Zest lime over top with the microplane or grater. Serve immediately.
Substitutions: Canned or frozen pineapple may be used in place of fresh; dried pineapple may be used in place of dehydrated; vanilla or coconut ice cream may be used in place of the tapioca pearls; guava juice or passion-fruit juice may be used in place of lilikoi juice, both being of similar flavor and consistency.
Jack Strong, Siletz
Native Alder Plank Salmon and Shrimp with Three Sisters Ragout
6 each: 6-ounce salmon fillets (cleaned)
½ cup chopped tarragon, chives, and parsley (about 2 ¾ tablespoons of each)
12 shrimp, peeled and deveined
1 cup small diced zucchini squash
1 cup small diced yellow squash
2 cups roasted corn kernels
1 cup cooked beans (any variety: pinto, red, kidney, black, white, etc.)
2 tablespoons minced fresh garlic
2 cups heavy cream
1 medium diced yellow onion
2 stalks of celery, medium diced
3 tablespoons olive oil
Salt and pepper to taste
6 small alder planks (pre-soaked in water for at least 4 hours)
Three Sisters’ Ragout
Add 1 tablespoon of oil to a sauté pan over medium heat; next, add the zucchini, yellow squash, beans, and 1 cup of corn. Cook for 2-3 minutes while stirring, then add 1 tablespoon of chopped garlic. Finish by seasoning with salt and pepper and reserve, keeping warm.
Velvety Corn Sauce
Add 1 tablespoon of oil to a saucepan over medium heat. Next, add the diced yellow onion, celery, 1 tablespoon of minced garlic, and remaining 1 cup of corn. Stir and cook for 3-4 minutes. Add the heavy cream, reduce heat, and simmer for about 15 minutes. Purée and strain; finish with salt and pepper to taste.
Salmon and Shrimp on Alder Plank
Pre-heat oven to 350 degrees. Season the salmon and shrimp with salt and pepper; toss with the chopped herbs. Place the salmon on the alder planks and place in the oven for about 10-15 minutes, or until cooked to medium. In a sauté pan, add 1 tablespoon of oil and cook the shrimp on medium heat for about 4 minutes or until cooked through. Place 2 shrimp atop each of the finished salmon fillets (leaving fillets on the alder planks for a pleasing presentation) and serve with the Three Sisters’ Ragout and Velvety Corn Sauce.