- Shopping Bag ( 0 items )
Want a NOOK? Explore Now
Bringing ancient cuisine into the modern spotlight with classical culinary techniques.
One of only six U.S. restaurants to have achieved the AAA’s Five Diamond status—and the only Native American restaurant to have likewise earned a Mobil Five Star rating—Kai Restaurant at the Sheraton Wild Horse Pass Resort, near Phoenix, is redefining Native American cuisine. With classical European culinary techniques and pairing with the finest wines, the Kai chefs bring an ancient cuisine into the modern spotlight.
The New Native American Cuisine is the first book to make this cuisine available to home cooks everywhere. Beautifully illustrated with rich full-color photographs of the resort and its restaurant and dishes, it presents more than fifty recipes for cocktails; small plates and main courses; soups and salads, fish, meat, game, vegetables, and desserts—from grilled elk chop with truffles and sweet corn panacotta with venison carpaccio, to buffalo tartare with prairie quail egg.
Introduction vii
Chapter 1 Celebrating the Bounty of the Sonoran Desert 1
Chapter 2 Reclaiming an Agricultural Heritage 11
Chapter 3 Sheraton Wild Horse Pass Resort & Spa: A Showcase for the Story 17
Chapter 4 Putting a New Spin on an Ancient Cuisine 23
The Recipes
Signature Cocktails
Sundown at Komatke 27
Mesquite Bean Martini 28
The Great Fruit Martini 28
Mani Sahna 28
Waig 29
Aji Mojito 29
Chia Seed Lemonade 29
Breads
Third-Generation Fry Bread 31
Chemaith Bread 32
Cornbread Pudding 34
Kai Cornbread 35
Huitlacoche Biscotti 36
Appetizers
Black Bean Hummus 38
Three Sisters Composition: Sweet Corn Panna Cotta, Pickled Local Squash, and Vension Carpaccio 39
Tres Pescados Ceviche from the Sea of Cortez 42
Dried Mango and Sandalwood-Dusted Lion's Paw Baja Scallops with Poached Salsify and Ojo de Cabra Mud 44
Hudson Valley Foie Gras and Pumpkin Brulee 46
Buffalo Tartare with Prairie Quail Egg and Kai Sweet and Sour Sauce 49
From the Fields: Salads and Soups
Salad of Baby Lettuces with Foie Gras Date Cake and Goat Cheese 52
Wood-Grilled Butternut Squash Puree with Wild Boar Bacon, Rio Zape Beans, and Pima Cotton Candy 53
Confit of Heirloom Tomatoes and Sun Roots with High Country Mushroom Espresso 57
Tribal Wild Salmon Belly and Lobster Consomme 59
Chilled Sixty-Day Sweet Corn Soup 60
From the Oceans and Streams: Fish Entrees
Butter-Basted Lobster Tail on Fry Bread with Avocado Mousse and Red and Yellow Teardrop Tomato Salsa 63
Caramelized Red Mullet and Quinoa with Rhubarb Chutney 64
Cedar-Wrapped Tribal Black Cod with Potato and Leek Confit and Lobster-Tepary Bean Relish 66
Spiked Hamachi on SaguaroGelee and Pomegranate-Ginger Spritzer 68
From the Prairie and the Sky: Meat, Game, Poultry Entrees
Skillet-Seared Prairie Squab Breast with Oxtail Merquez Sausage Frittata Espanola 72
Pecan-Crusted Colorado Rack of Lamb with Recado Rub and Cornbread Pudding 75
Grilled Tenderloin of Buffalo with Smoked Corn Puree, Chorizo Scarlet Runner Beans, and Cholla Buds 77
Grilled Elk Chop with Truffle, Gila River Eggplant Caviar, and Saguaro Seed Phyllo Dough Crisps 80
Korobuta Pork Tenderloin Rubbed with Toasted Ground Coffee and Pueblo Hatch Chiles with Dried Fruit Crostini and Plum Chutney 82
Dry-Aged American Kobe Beef Tenderloin with Desert Succotash and Golden Raisin Compote 84
From the Earth: Vegetable Side Dishes
Posole and Desert Succotash 88
Pickled Local Squash 89
Horseradish Dauphinoise Potatoes 89
Cholla Buds 90
Olive Oil-Marinated Grape Tomatoes 90
Roasted Baby Beets 91
Tian of Rainbow Chard Leaves 91
Afterlife: Dessert
Goat's Milk Cheesecake on Mesquite Meal Crust with Fennel-Pistachio Crumbs 94
Fry Bread with Ibarra Chocolate and Kahlua Ice Cream and Ancho Caramel Sauce 95
Three Sisters Creme Brulee: Squash with Candied Pepitas, Fire-Roasted Corn with Huitlacoche Biscotti, Mount Pima Anise with Candied Red Bean Paste 96
Local Olives Prepared Three Ways 99
Finishing Touches
Flavored Vinegars and Oils 102
Vinaigrettes and Marinades 103
Syrups and Sauces 106
Dust and Mud 110
Salsas, Chutneys, and Compotes 111
Garnishes 114
Glossary of Native American and Desert Foods 117
Appendix A Shopping Guide for Native American Heritage and Specialty Foods 122
Appendix B Where to Learn More about the Native Culture of the Sonoran Desert 125
Metric Conversion Tables 129
Index 130
Acknowledgments 134
About the Authors 135
Overview
Bringing ancient cuisine into the modern spotlight with classical culinary techniques.
One of only six U.S. restaurants to have achieved the AAA’s Five Diamond status—and the only Native American restaurant to have likewise earned a Mobil Five Star rating—Kai Restaurant at the Sheraton Wild Horse Pass Resort, near Phoenix, is redefining Native American cuisine. With classical European culinary techniques and pairing with the finest ...