Blue Corn Chicken Salad

2 large eggs, lightly beaten

1 tablespoon Worcestershire sauce

1 tablespoon Tabasco sauce

1/8 tsp Salt and freshly ground pepper

1 cup seasoned blue cornmeal (to cup of cornmeal, add 1

tablespoon salt and 1 tablespoon freshly ground pepper; see note.

4 skinless, boneless chicken thighs

2 cups peanut oil

4 cups mesclun or mixed red and green lettuce leaves

4 tablespoons Balsamic Vinaigrette (recipe follows)

2 medium red bell peppers, roasted, peeled, seeded and julienned

2 medium yellow bell peppers, roasted, peeled, seeded and julienned

2 medium beets, roasted, peeled and sliced

2/3 cup Cayenne-Buttermilk Dressing (recipe follows)

CAYENNE-BUTTERMILK DRESSING:

2 tablespoons sour cream, regular or low-fat

1/2 cup buttermilk

1 teaspoon minced garlic

1 teaspoon minced red onion

1 tablespoon fresh lime juice

1 teaspoon cayenne

Salt and freshly ground pepper

BALSAMIC VINAIGRETTE:

3 tablespoons balsamic vinegar

1 tablespoon finely chopped red onion

1 tablespoon honey

1/2 cup olive oil

Salt and freshly ground pepper

In a mixing bowl, combine the eggs, Worcestershire sauce, Tabasco sauce and salt and pepper to
taste. Pour the cornmeal into a shallow bowl. Dip the chicken into the egg mixture and dredge with

cornmeal. Heat oil to 350 degrees or until edge of meat sizzles when immersed and fry the chicken for
about 5 minutes, turning until brown on all sides. (May be prepared several hours ahead and
refrigerated). Dress the mesclun with the vinaigrette and arrange on the top halves of four plates.
Slice the chicken 1 inch thick and arrange each thigh in a fan shape beneath the greens. Scatter the
peppers and beets over the chicken and dress generously with Cayenne-Buttermilk Dressing. For the
Cayenne-Buttermilk Dressing: Combine sour cream, buttermilk, garlic, onion, lime juice and cayenne.
Add salt and pepper to taste. Mix well. May be prepared one day ahead and refrigerated. For the
Balsamic Vinaigrette: In a blender, combine the vinegar, onion and honey; puree. With motor running,
slowly add the oil until emulsified. Season to taste with salt and pepper and pour into a squeeze
bottle. May be prepared a day ahead and refrigerated. Bring to room temperature before serving.
Yield: 4 servings

Chicken In Mesquite Sauce

1 lbs. chicken breasts

1 c chile powder, mild

1/4 c oil 2 oz chocolate, unsweetened

1 onion, medium 1 t honey (or brown sugar)

1 garlic clove 1/4 t wine vinegar

2 t Sesame seeds 1 t cumine (comino)

1/3 c chopped almonds 1/4 c PROMEZ mesquite meal

1 c chicken broth

* Heat oven to 350F Brown chicken breasts in oil Toast sesame seeds and almonds in a dry pan and
set aside Saute onion and garlic Mix mesquite meal with 1/3 cup chicken broth, Add sesame,
almonds, chile, chocolate, honey, vinegar, and cumin stirring to blend Add remaining broth to
achieve a paste-like consistency Place chicken in an oven-proof dish, cover with the chile mixture
Bake at 350F for one hour Option: Peanut butter may be substituted for almonds Yield: 6

Reservation Style Chicken

2 large onions, thinly sliced

4 cloves garlic, minced

1 tablespoon cooking oil or olive oil

2 cups cooked brown rice

nonstick spray coating

2 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks), skinned

1 8 ounce carton plain low fat yogurt

2 tablespoons all purpose flour

1 teaspoon ground cumin

1/4 teaspoon ground ginger

1/2 cup chopped green or sweet red pepper

2 medium tomatoes, seeded and coarsely chopped

parsley sprigs

In a large skillet cook onion and garlic in hot oil till onion is tender but not brown. Stir in cooked
brown rice. Spray a 12 x 7 1/2 x 2 inch baking dish with nonstick spray coating. Spread rice mixture in
baking dish. Arrange chicken pieces atop rice. In a mixing bowl stir together yogurt, flour, cumin,
ginger, and 1/2 teaspoon salt. Stir in chopped green or sweet red pepper. Spoon over chicken in dish.

Bake, covered, in a 350º oven for 50 to 60 minutes or till chicken is tender. Serve with chopped
tomatoes. Garnish with parsley. Yield: 1 recipe

Roast Goose

I like to soak the freshly plucked goose in a bucket of buttermilk............overnight in the refridgerator
then next day drain it wipe it with paper towles and stuff the goose with apple/ sage breadcubes dot
the top with butterpats , lay thick bacon slices over it also, pepper and salt to taste, place in the pan
and pour about 1-2" water in the bottom then bake at 375 degrees til done ( moist but when the

thickest part is, cut the liquid is clear not bloody)

Salmom & Turkey

Gitksan grilled salmon steak........thick salmon steaks studded with juniper berries and grilled over an
open mesquite fire. Served with lemon wedges and blue corn cakes Honey basted roast
turkey...........A traditional Wampanoag Indian specialty, this turkey is stuffed with sage and garlic
then marinated, roasted and basted in an organic honey sauce. Served with blueberry-carrot bread.

Yield: 1 recipe