Hard Twisted at the Red Onion.

 

Round the corner from Blue Mountain Foods, corner of 100 South and 100 West, there is a small building used by the EMTs, next to the fire station.  Originally the cabin here was called the "Red Onion" and the owner would rent it out.  One day, in January 1935, he rented it out to a man and a young teen girl with him.  The man was later identified as the murderer, Clint Palmer; the girl, Lucile (Lottie) Garrett was one he kidnapped (after murdering her father), used and abused during his killing spree.  The historical fiction novel, "Hard Twisted" by Joseph Greaves was written after interviewing the girl, plus newspaper articles and other eyewitness accounts.

 

The duo eventually made it to Monument Valley, staying and working with the Gouldings.  However, March 1935, Palmer murdered retired San Juan County Sheriff William Oliver and his grandson, Norris Shumway, robbed the Gouldings, and with a stolen car, made their way back to Monticello, where they were finally apprehended.  A detailed account can be found in Monticello Journal, A History of Monticello until 1937, by Harold George and Fay Lanceford Muhlenstein (available for purchase at the San Juan Record as is Hard Twisted) page 241.  While Hard Twisted will retell dark days within San Juan County, it’s Lottie’s story that is still debated.  Basically, the main question is, “Was she a willing participant, as this was a new and exciting adventure for a 15-year-old teen?”, or “Was she a true victim that was overcome by Stockholm Syndrome?”.

The Red Onion is another building that found its end of days, but if one digs deep enough, written information and photographs can be found. Why the name?  Buildings named "Red Onion" typically fall into two categories: historic saloons or brothels from the American West, and buildings with bulbous, onion-shaped domes.  While Monticello’s version did not have the domed roof, it did have many uses over time.

 

Part of Monticello Diorama, Red Onion is upper right.

To see a recreation of this, and many other lost buildings, a visit to the Monticello Welcome Center is a must.  Inside is a diorama of Monticello from the years 1888 to 1912, and a descriptive index is available for the numbered buildings.  While working at the Welcome Center, in 2015, using photos of the diorama, I was able to create a “Walking Tour Map and Index” for visitors.  They could walk through the city, look at the photos of “what was”, and try to imagine.  Of course, there are a small number of buildings that still exist, so the walking tour was updated by the manager, in July 2017, to only display those in existence, for Pioneer Day Weekend; imagination need not be applied.  

Along with the diorama, Dorothy Adams (co-creator Clio Nebeker) wrote a detailed booklet which has a description of each building, some with photos.  Pages 85-86 show a photo of the cabin; built in the 1890s and used as a home for only a short time before abandonment.  In 1918, the cabin began usage again, for veterans returning from WW1, as a place, “where they could drink, play cards and swap war stories.  Many hours were spent there in pursuit of a variety of activities….some…not strictly legal.”

 

San Juan Record, Feb, 26, 1919

Hope you enjoyed this short trip down Monticello’s historic memory lane, but now for the food portion of this article, namely, red onions.  There are many types of onions which have various taste qualities, from sweet to excessively bitter. Red onions are only one variety of the common onion (Allium cepa) with deep magenta or purplish-red skin and white, reddish-tinged flesh. They are crisp, pungent, and slightly sweet when raw, making them ideal for salads, sandwiches, and pickling, while turning milder when cooked. They are rich in antioxidants, specifically anthocyanins, which provide their color.

Key Characteristics and Uses:

Flavor: They are often considered the most mild and sweet of the common onion varieties.

Culinary Uses: Frequently used raw in salads, salsa, and guacamole, or pickled to add a, vibrant color to dishes. They are also excellent for grilling or roasting, where they become softer and milder.  They are commonly used in Mediterranean and Middle Eastern cuisines.

Appearance: They have a purplish-red papery skin with red-tinged layers. Despite being called "red," they are often referred to as "purple onions" in various regions.

Nutrition: Red onions are generally higher in antioxidants, specifically anthocyanins, compared to yellow or white onions.

Storage: They have a good shelf life, allowing them to be stored for long periods.

 

We often use red onions for sauteing with peppers: 1 each medium sized yellow, red and orange bell peppers; seeded and julienned and 1 large red onion; peeled and julienned.  In a large skillet, medium-high heat, add ¼ cup olive oil, toss in the peppers and onions plus ¼ teaspoon each of salt and ground black pepper.  Leave it alone for 10 minutes before folding the mixture bottom to top, and leave alone another 10 minutes.  You want to see browning along the edges of the vegetables, but no blackening, and you know it’s done.  Our favorite way to use this mixture is with grilled sausages, kielbasa and brats, or as a topping for burgers and steak.  Only want the onions, then julienne 2 large red onions, and continue with the olive oil, salt and black pepper.

 

So, needing something to do on one of our wintery nights?  Cook up some red onions, peppers optional, a good bit of beef or sausage, and get ready to read a San Juan County thriller, Hard Twisted.

Mary Cokenour 

 

 

 

 

Rolling With the Beef.

This article will be visiting the countries of Germany, France and Italy, and the technique of rolling beef.  Now if beef is not on your household menu, yes, you can use pork or chicken.  As to “plant based” or “fake” meat, sorry, we don’t use it, don’t eat it, and can’t help with adjusting any recipes including it.  So, back to beef…

In the 1700s, a savory dish, called Rinderrouladen, became popular within the German Empire, especially in the state of Prussia (area which is now Berlin).  “Rouladen” is the German variation of the term “roulade”, meaning “to roll”, from the French.  Thin beef slices were rolled around a filling of mustard, bacon, onions, and pickles; then braised in a sauce or gravy.  Surprisingly, this recipe was often used by the lower classes as it helped to stretch out the amount of food available.  In Italy, this technique became known as Braciole with a stuffing of bread crumbs, cheese, herbs and pine nuts; braised in a tomato-based sauce. The French, however, took their roulades to higher levels by, either baking the beef rolls in pastry and serving with gravy as a side, or creating decadent desserts.  Have you ever had the traditional “Yule Log” cake?  This is actually the Bûche de Noël, a sponge cake rolled around a filling of cream, jam or fruit filling; served as is, or outwardly decorated for the holiday.

When I consider making a recipe, I will often ask Roy’s opinion, “Did you like this dish last time?”, “Do you think I should change anything?”.  After finding thinly sliced round steak (sometimes labeled as Milanese), I asked hubby, “Do you want Braciole, or something entirely different?”, and he wanted the different.  So, this is when we start throwing around ideas, like, “Remember the side of sauteed mushrooms and onions made with ribeye steaks once before? What if I made up some cornbread stuffing and mixed in the mushrooms and onions with it?"  Well, he thought about it, and thought about it, and decided that rolling the steak around that type of mixture sounded really good.  Wow, a married couple that actually discuss dining ideas!

It wasn't difficult to put together, however, rolling the steak the traditional "Braciole" way wouldn't do, as the stuffing was too bulky this time.  It was better to just draw one end over the stuffing, pull over the other end and then seal the sides with toothpicks.  Basically, I was making an enchilada type roll using steak instead of tortillas.   Beef broth was used as the cooking liquid, strained and then made into a rich gravy.  I did not season the steak before I began working with it; the inside will pick up flavors from the stuffing, while the exterior will be absorbing flavors from the broth.  Yes, I keep boxes, or bags, of stuffing mix or seasoned stuffing cubes in the home; it works great for those spontaneous recipes that call for it.  However, if you have an awesome cornbread stuffing recipe of your own, use it!

 

 

Beef Roulade aka Stuffed Steak Rolls

Ingredients:

4 Tbsp. olive oil

1 large onion, chopped

1/2 tsp. each salt, ground black pepper, garlic powder

1 lb. sliced mushrooms (if large slices, cut in half)

1 (6 oz.) box of cornbread stuffing

2 and 1/2 lbs. (8 pieces) thinly sliced round steak

2 cups (16 oz.) beef broth

2 Tbsp. cornstarch

Preparation:

Heat olive oil in a large skillet, medium-high heat; spread out onions, sprinkle seasoning over them, spread out mushrooms over the onions.  Let cook for 3 minutes before mixing the onions and mushrooms together; let cook another 3 minutes before removing from heat.  At the same time, prepare the cornbread stuffing according to package directions; add the sautéed mixture to stuffing and mix together thoroughly.

Cornbread Stuffing

Mushrooms and Onions

 

Stuffing Mixture

 

 

 

Preheat oven to 350F; spray a 4-quart baking dish with nonstick cooking spray.  Onto the center of each slice of steak, put a half cup of stuffing keeping it in a mound.  Any extra stuffing can be served as a garnish to the side of the rolls when served.

 

 

 

 

 

 

  

Fold one end of the steak over the stuffing; fold the other end over the first; seal the ends with toothpicks and place the roll into the baking dish.  Once all the rolls are done, and in the dish, pour the beef broth over the rolls; cover the baking dish with aluminum foil.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 30 minutes covered; uncover, spoon broth over rolls; bake for an additional 10 minutes.  Remove rolls from baking dish; strain liquid and pour into a small saucepan.  On high heat, whisk in cornstarch and bring to a boil; continue to boil for 3 minutes before serving over the steak rolls.

 

Makes 8 servings.

 

Side Dish Suggestions: take two large zucchini and cut ¼-inch slices; either round, or hold the knife at an angle to make oval slices; lightly season both sides of the slices with ground black pepper.  Heat four tablespoons of olive oil in a large skillet on medium-high heat; place the zucchini into the skillet and brown both sides; about 3 to 5 minutes per side.  Remove the slices to a serving bowl and season with medium crushed sea salt; it will give a salty surprise crunch to the zucchini.

 

 

 

 

 

 

 

 

Makes 8 servings.

~ Or~

Roasted Vegetables

Ingredients:

1 head of cauliflower, broken up

1 head of broccoli, florets split apart, stems cut up

2 lbs. Brussel sprouts (remove stem ends and cut in half if very large)

1 small onion, diced

1 cup olive oil

¼ cup minced garlic

1 tsp. ground black pepper

2 tsp. fine sea salt

Preparation:

Preheat oven to 400F; spray 4-quart baking dish with nonstick spray.

In a large bowl, combine all ingredients; spread out evenly inside baking dish; cover dish with aluminum foil.  One hour into baking, remove foil, mix vegetables up from bottom to top.  Replace foil and bake for another 15 minutes; mix again before serving.

Makes 8 servings.

 

Option: Substitute cut up yellow or red potatoes for one of the vegetables, or add in 2 lbs. to make the side dish more substantial.  If the latter, add ½ cup olive oil to the mix. Increase heat to 425F, add 15 minutes to final baking without foil to ensure potatoes are thoroughly baked.

For a brighter mixture, add sliced carrots and/or red bell peppers; two cups plus 1/4 cup olive oil.  Keep temperature at 400F, unless potatoes are being used as well, then 425F.

Mary Cokenour

 

 

 

 

 

 

 

 

New Year Do Overs.

The end of January is almost here, and I bet you’re wondering where did the first month of the new year go.  Well, depending on what country you live in, you might just have the opportunity to do a “Happy New Year!” do over.  This is also your chance to become more open-minded, and learn about new year celebrations in other countries.  Remember, the true meaning of life is to learn something new every day.

Chinese New Year (Lunar New Year) is celebrated in China and East Asia (Vietnam, Korea) between late January and mid-February, based on the lunar calendar.  2026 is the Year of the Horse, or more specifically, the Fire Horse, and begins February 17, 2026 until February 5, 2027. The horse is the 7^th animal in the 12-year cycle of the Chinese zodiac.  It represents energy, freedom, speed, action, a dynamic time for new ventures, bold moves, social connections, and traits of honesty and independence.  The fire horse adds passion, intensity, and transformation aka "purification by fire”, and “trials by fire”.

Thailand celebrates New Year twice, officially on January 1st (International New Year) with fireworks and parties, and traditionally for Songkran in mid-April (April 13-15), which is the culturally significant Thai New Year with water festivals and family rituals. While January 1st is a national public holiday for the global New Year, Songkran is the major traditional festival.

Hindu/Buddhist New Years: Various regional festivals (like Songkran in Thailand, Vaisakhi in India) occur around mid-April, often linked to spring equinoxes.

Islamic New Year (Hijri New Year): Marks the start of Muharram in the lunar Hijri calendar, so the Gregorian date shifts yearly, observed by Muslim populations globally.

Nowruz (Persian New Year): Celebrated in Iran and parts of Central Asia on the spring equinox (March 20 or 21).

Ethiopian New Year (Enkutatash): Falls on Meskerem 1 (around September 11) in the Ethiopian solar calendar.

From the many food articles I have written, it is well known that Roy and I simply love to indulge in Asian cuisines.  Recently we celebrated New Year’s Eve at Ja-Roen Thai & Sushi here in Monticello.  Not only did we have the best in food to dine on, but spent the last day of 2025 with some of our favorite people, the staff at Ja-Roen.  I did ask if, in April, the restaurant would do a Thailand New Year’s celebration menu, and the manager, Palm, liked the idea of that.  I hope owner Waen and Robert go for the idea too, as we’re looking forward to see what kind of dishes are served at that time.

For Chinese New Year, in the past, making a delicious concoction of seafoods and vegetables, in a savory broth, was our honor towards the culture.  Typically known as Asian Seafood Soup or Seafood Hot Pot, this versatile recipe allows you to use various combinations of seafood and vegetables to create different types of Asian soups, such as a spicy Korean Jjampong or a tangy Thai Tom Yum.  In other words, when the new year celebrations come around for those countries, you’ll have a recipe to do them honor as well.

 

Not everyone is lucky to live in an area where fresh seafood is available, so frozen needs to be used.  To tell if frozen seafood is good to buy, check the packaging for no tears or frost, ensure the fish is solidly frozen without ice crystals or liquid, and look for uniform color and no freezer burn (white/dry spots); this indicates proper freezing, minimal temperature fluctuations, and better quality, with Individually Quick Frozen (IQF) shrimp being a good choice.  Many frozen seafoods come from Asian countries, like China, and should be avoided due to use of chemicals and poor-quality control.  Look for country labels such as: United States, Canada, Iceland, Norway, New Zealand, Scotland, Indonesia, Argentina, Ecuador, Honduras.  Yes, they may be pricier, but safer to eat and better quality.

Don’t be discouraged if the local market does not have the vegetables or seasonings needed; larger supermarkets are more diverse, so will more than likely have what’s needed.  Then again, from what I have been seeing, local markets are bringing more versatile products in, to keep the customers satisfied with needs and wants.  If you cannot find a fish listed, yes, you can substitute, but make sure it’s a firm fish; delicate fish will simply fall apart when cooking in the broth.

 

Asian Seafood Soup

 

Ingredients:

4 quarts Asian fish broth

½ lb. pollack, cut into bite sized pieces

1 lb. cod, cut into bite sized pieces

1 lb. medium sized raw shrimp, peeled and deveined

1 lb. whole baby clams, previously removed from shells (canned is acceptable)

½ lb. each chopped boy choy and shredded Chinese (Napa) cabbage

¾ lb. snow pea pods, strings removed

2 cups straw mushrooms

2 Tbsp. minced garlic

2 tsp. minced ginger root

3 Tbsp. oyster sauce

 

 

 

 

Preparation:

In a 6-quart pot, on high heat, bring the fish broth to a boil.  Reduce to medium-high heat, add in pollack and cod; cook for 10 minutes.

 

Next, add in shrimp, clams, bok choy, cabbage, snow pea pods, straw mushrooms; cook for 10 minutes (shrimp will turn pink). 

Reduce heat to low, stir into pot the garlic, ginger root and oyster sauce; cook for 10 minutes.

Serve in bowls; if desired a sprinkle of chopped chives or green onions is a sense-sational garnish.

Makes 8-10 generous servings.

The key to making a simple Asian fish broth is to use the bones from non-oily fish like snapper, cod or bass. 

 

Ingredients:

 1 lb.  fish bones and head, gills removed (don’t worry over meat stuck to the bones, only adds to the flavor of the broth)

2 Tbsp. canola oil

1 Tbsp. minced ginger

¼ cup diced white onion

4 cups boiling hot water

1 Tbsp. Chinese Shaoxing wine  

 ¼ tsp. white pepper

Preparation:

Rinse the fish bones and head thoroughly under cold water, washing away any blood near the spine. Pat them dry with paper towels to prevent oil splattering during frying.

In a 3-quart pot, heat oil, medium-high heat; add ginger and white onion, sauté for 2 minutes. Add fish bones to the pot and pan-fry until they are lightly browned on all sides.  

Add boiling water and Shaoxing wine; bring mixture to a boil, and reduce heat to medium. Cover pot and cook for 10 to 15 minutes, or until the liquid turns a creamy white color; do not go over 30 minutes or broth could turn bitter.

Strain the broth through a fine-mesh strainer to remove all solid bits, including small bones. Discard the solids, leaving a clear, flavorful broth.  Broth can be frozen up to 6 months.

Makes one quart. 

Mary Cokenour 

 

Make Fish the New Holiday Tradition.

Merry Christmas, Happy Holidays, and right around the corner is Happy New Year.  After running yourselves ragged buying the most perfect gifts, decorating the home inside and out, and making sure that every card sent had a personal message written, bet you forgot something?  What?  Forgot what?  No, no, like Santa, the lists were checked twice, thrice, nothing forgotten!  Oh, so, what are you making for the holiday meals then?

That’s when it hits, the food!  Yes, baked goods were made, as they were included on the gift giving lists, but now what to serve when family and friends gather around the dining table?  Aren’t you happy that Miss Mary has some ideas that you might find quite tempting?  Now wait, you might not like (shocking, I know) what I am going to write about now, basically fish, but if you go through the archives of both newspaper and food blog, you will find other holiday related meals in the beef, pork and poultry genres.  Fish, of course, is an important feature in feasting, religiously, culturally, and for health reasons.

Religiously, Jesus Christ and fish are deeply connected through biblical miracles, such as the feeding of the masses (multiplying loaves and fishes) and the humongous catches that called disciples to be "fishers of men,".  The early Christian symbol, the Ichthys (fish), which spells out "Jesus Christ, Son of God, Savior" in Greek, served as a secret identifier during persecution. Fish symbolize divine provision, the call to ministry, and the identity of Christ, appearing in stories from his ministry, resurrection, and parables.

Culturally, eating fish in winter symbolizes prosperity, hope for the future, and continuity.   For the Chinese New Year coins symbolize the scales of a fish, and moving forward.   In Italian households, the Feast of the Seven Fishes is celebrated on Christmas Eve, and symbolizes abstinence from eating warm-blooded animals.   For many cultures located in colder climates, frozen water (ponds, lakes, creeks, rivers) make catching fish a symbol of devotion or resourcefulness, representing endurance and provision.

Healthwise:

Boosts Mood: Omega-3s in fatty fish (salmon, mackerel) help combat Seasonal Affective Disorder (SAD) and depression.

Strengthens Immunity: Fish provides Vitamin D (often lacking in winter due to lesser hours of sunlight), zinc, and selenium to fight off seasonal colds and flu.

Heart & Lung Health: Omega-3s support cardiovascular health and increase airflow to the lungs.

Lean Protein: A high-quality protein source, essential for winter nourishment.

Of course, how the fish is prepared makes a huge difference in the benefits towards health. Broiled, baked or fried, using a limited, or none, of a healthy oil is better than high in fat oils, such as butter.  Lemon, white wine, dill and ground black pepper add, but also bring out the natural flavor of the fish itself.

…and this is where I contradict myself, and give you recipes that are far from healthy, but will delight all those sitting at your holiday table.

First up is Crab Imperial which originated in late 19th-century Baltimore, Maryland, at Thompson's Sea Girt House.  It is a rich, baked crab dish featuring backfin crabmeat in a creamy sauce with mayonnaise, bell peppers, and spices.  It evolved from an older European crab cake recipe featured Old Bay seasoning and breadcrumbs. Crab Imperial is often referred to as an elegant cousin to the crab cake, highlighting the famous Chesapeake blue crab.

 

Crab Imperial

 

Ingredients:

1 lb. crab meat (claw and/or lump, picked clean), or imitation crab, flaked

½ cup mayonnaise

3 Tbsp. Worcestershire sauce

2 Tbsp. each roasted red bell peppers and green onion, minced

¼ tsp. each dry mustard and paprika

1/8 tsp. ground black pepper

½ cup heavy whipping cream

½ cup Italian flavored bread crumbs

Preparation:

Preheat oven to 400F.  Spray a one-quart baking dish with nonstick spray.

In a medium bowl, mix together thoroughly all ingredients, except bread crumbs.  Place mixture into baking dish; sprinkle bread crumbs evenly over top.

Bake 20-25 minutes; or until bubbly and topping is golden brown.

Makes 4 servings.

The second recipe is my take on Southern Fried Catfish; but any firm white fish (cod, sablefish, tilapia, flounder) will work with this recipe.

Instead of coating the fish in an egg wash, I used plain milk.  The use of crushed red pepper flakes, instead of ground cayenne and paprika, aren't as hot in spice temperature, due to the difference in bulk, and add a bit of "decor" to the dry mixture. Technically, serving hush puppies up would make this a more southern dish, but I made my grandmother’s potatoes to remember her at this season.  The potatoes are basically her version of what is typically called "German potato salad".  The recipe is simply boiled potatoes (red or golden are best) cut into chunks or slices (your choice - leave the skin on!), mix in a bowl with olive oil, red wine vinegar, ground black pepper and salt.  I'm not putting any measurements here because it is all according to taste.  I like the tang of the vinegar and snap of sea salt, so add more than someone else might.

 

Southern Fried Catfish

 

Ingredients:

4(8 oz.) catfish fillets

1 cup milk

2 cups cornmeal

¾ cup sifted flour

2 tsp. fine sea salt

2 tsp. crushed red pepper flakes

1 tsp. each ground black pepper, garlic powder and onion powder

2 cups canola oil

Preparation:

 

 

 

Place fillets in shallow container and pour milk over them; turn fillets over twice to fully coat with milk.

 

 

In a second shallow container, mix together the cornmeal, flour and seasonings.

 

 

 

 

 

One fillet at a time, remove from milk and coat both sides with the dry mix. Shake off excess and set on plate until all are done; lay side by side, do not overlap coated fillets.

 

 

  

 

In a deep skillet, heat oil on medium-high heat until temperature of 350F is reached. Place two fillets into oil; let them fry for 4-5 minutes before turning over; let fry for additional 4-5 minutes; until golden brown. Remove from oil and drain on paper towels.

 

Makes 4 servings.

 

Note: a sauce made of 1 cup ketchup, ½ cup mayonnaise, two tablespoons grated horseradish mixed together thoroughly can be served as a condiment for this dish.

 

Happy, Happy, Joy, Joy, and eat your fish!

Mary Cokenour

Good Fortune and Feasting for Winter Solstice.

“The boar's head in hand bring I, 

Bedeck'd with bays and rosemary.

And I pray you, my masters, be merry.   

As many as are at the feast.”

~The Boar’s Head Carol”, 15^th century British Christmas carol~

Calendar wise, we are still, technically in the season of autumn.  Outside though, there is snow on the mountains; occasional hail, rain or sleet falls (hey, Mother Nature has multiple personality disorder, just go with the flow of it), and temperatures cold enough to freeze a runny nose.  In other words, the weather is screaming, “Winter!!!”.

For 2025, the Pagan holiday of Yule, or what the common majority call Winter Solstice, will be on December 21^st.  This is the shortest day of the year which means the fewest hours of daylight and the longest night when the northern hemisphere is tilted farthest from the sun.  As the days progress, more daylight will begin to show until the longest day of the year in June, or summer solstice.  Winter is a time for the earth to fall into deep slumber and regain energy throughout its time of sleep, and our ancient ancestors showed thankfulness with celebration.

Foods served during the feasting (dependent on regional location and timeline era) consisted of hearty, preserved, and spiced ingredients that symbolized warmth, and full larders for the harsh winter months.

Savory Main Dishes

Meats: Roasted pork (wild boar or pigs) ham, goose, beef, smoked fish, and sauce meatballs.

Sides: Root vegetables (potatoes, squash, carrots), stuffing, hearty breads, and pickled items.

Soups: Remnant soups made with leftover meats and vegetables.

Sweets & Baked Goods

Cakes & Breads: Yule log cake, gingerbread (Lebkuchen), fruitcake, spiced cookies (caraway, shortbread), saffron buns, and rich fruit breads.

Puddings & Pies: Figgy pudding, mince pies, and pumpkin pie.

Candies: Fudge, peanut brittle, peppermint bark, and chocolate truffles.

Drinks

Spiced Ales/Wines: Mulled wine, wassail (Lamb's Wool with ale, apples, spices), and spiced mead (honey wine).

Hot Drinks: Hot chocolate, hot buttered rum, and ginger tea.

Other: Eggnog, cider, and homemade fruit-infused spirits like Sloe Gin.

Fruits & Nuts

Citrus: Oranges and lemons.

Other Fruits: Apples, pears, cranberries, and dried fruits (figs, raisins).

Nuts: Hazelnuts, walnuts, pecans, often added into baked goods.

Which now brings me back to the Boar’s Head Carol that began this article.  Pork, namely wild boar and pigs, were an essential celebration meat, going back eons.  Pagan feasts sacrificed wild boars, and the roasted meat was then eaten to ensure good fortune and feasting during winter.  Ah, but what about God forbidding the consumption of pork by the Hebrews?  God forbade pork in the Old Testament (Leviticus, Deuteronomy) to set Israelites apart from pagan nations (all ancient cultures that worshipped Polytheism, or the worship of multiple gods).  This prohibition was a mark of holiness, cultural identity, and separation from the worship of false idols.

As Christianity emerged, many pagan beliefs, traditions and celebrations were incorporated to make an easier transition into this new religion.  So, the eating of pork became a popular tradition for Christmas, and even a traditional welcome for the New Year. The boar's head was the centerpiece at medieval Christmas feasts, symbolizing triumph over evil, presented with great ceremony with an apple in its mouth, and accompanied by the singing of the famous "Boar's Head Carol".  As wild boar began to become scarce, pigs specially bred to immense sizes, became the perfect substitute.

…and now for a pork recipe that would please the pagan souls of our ancient ancestors.  No!  Not how to roast and serve a pig’s head; had you scared there for a second, right?

 

Pork Chops in Barbecue Sauce

 

Ingredients:

 3 Tbsp. olive oil

2 tsp. salt

1 tsp. ground black pepper

8 boneless pork chops trimmed of all fat

2 large onions, julienned

4 tomatoes, seeded and chopped

1 bottle (18.5 oz.) Sweet Baby Ray’s Sweet & Spicy Barbecue Sauce

Preparation:

In a large 12-inch skillet, heat oil on medium-high heat.  Mix salt and pepper together and sprinkle over one side of pork chops.  Place chops in skillet, seasoned side down; sear for one-minute, flip chops and sear other side for one-minute.

 

Spread onions, then tomatoes over pork chops; pour barbecue sauce over all.  Let cook for 10 minutes, moving the ingredients around slightly to let the barbecue sauce seep downwards to the chops.  Reduce heat to low, cover and let cook for another 10 minutes.

 

 

 

 

 

Serve with sides of potato and vegetable; however, number of servings is dependent on size of chops.

For us, I added a side of mashed potatoes loaded with Vermont white cheddar, and I tend to use yellow (golden) potatoes as they are buttery in flavor, and come out ultra smooth in texture.  The vegetable was a flat or snap bean, called Romano or Italian green beans, which have a naturally sweet flavor, and firm texture to ordinary green beans.

Sleep well Earth, Sleep well Nature, and we look forward to your return in Spring.

Mary Cokenour 

 

 

 

 

 

 

 

 

Old to New Testament Cuisine.

The month of December holds traditional holidays from various cultures: Bodhi Day (Dec 8^th) when  Siddhartha Gautama attained awakening and became the Buddha; Yule (Dec 21^st or 22^nd) when Pagan paths celebrate the coming of the Winter Solstice: Christmas (Dec 25^th) when Jesus Christ was born in a manger; Hanukkah (dates vary between Nov to Jan, and celebrated for 8 days) when the Jewish people won their religious freedom; Kwanzaa (Dec 26 to Jan 1) created by Dr. Maulana Karenga so African-Americans could celebrate their cultural roots and values; Omisoka (Dec 31^st) when Japanese cleanse and purify their homes in anticipation of the New Year.

Depending on how you were raised, your ancestry, and extended family heritage, you may celebrate one or more of these.  But how?  Are the celebrations based upon family traditions passed on throughout the years?  Or, have you ever done any research to find out the true origins of the day you are celebrating, how they should be celebrated, and what traditional foods were served for the occasion?  In reality, most simply follow the flow of what they know, and go no further.

Living in a borough of New York, Brooklyn, and later on Long Island; I learned about Christmas and Hanukkah, as Christianity and Judaism were the two major religions practiced.  Besides beliefs, I did learn about traditional and non-traditional foods that were served; some having origins in the Bible, old and new testaments.  It was not until I began self-training to become a home chef, and writing food articles, that I actually began deep research behind the food.

Let’s go over some items that were used BCE, still used during ADE, and eventually enhanced as explorers traveled to lands outside of the Middle East.

Chickens originated from the Southeast Asian red jungle fowl (Gallus gallus), which was first domesticated around 5,000 years ago in India. They made their way to Asia, Africa and Europe via the trade routes.  Archaeologists trace remains of chickens to the first millennium BCE in Middle Eastern countries. Referred to as “hens”, they were considered "clean" under Jewish dietary laws, like other domesticated birds, based on the “unclean” list in Leviticus 11 and Deuteronomy 14.

Vegetables consumed commonly were onions, leeks, garlic, and legumes like chickpeas, lentils and broad (fava) beans. Other vegetables included cucumbers, gourds, and wild greens like mallow, mustard green and wild spinach (lamb’s quarters). These vegetables were eaten fresh, cooked in stews and soups, or dried for storage.

But here is my favorite listing, herbs used during BCE: myrrh, frankincense, hyssop, mint, cumin, coriander, garlic, saffron, aloes, cinnamon, dill, anise, thyme, rosemary, and bitters (horehound, endive, maror).  These plants served vital roles in daily life, from healing wounds and soothing stomachs to flavoring food, scenting homes, and religious ceremonies (hyssop was used during the Crucifixion of Christ).

Now I am going to jump to ADE, when it comes to herbs, since the Roman Empire was the major culture doing exploring and trading.  During the first century BCE, a spice blend, Baharat, was discovered, and became a very prominent addition to dishes in the Middle East, including Israel.

Baharat is used in various dishes as a dry rub for meat, a seasoning for vegetables and rice, or an addition to soups and stews.  …and yes, I have a recipe for this easy to create, very aromatic, 7-spice blend:

 

2 Tbsp. ground black pepper

2 Tbsp. ground paprika

1 and 1/2Tbsp. ground cumin

1 Tbsp. dried, crushed coriander (aka cilantro)

1 Tbsp. ground cardamom

1 Tbsp. ground cloves

1 Tbsp. ground nutmeg

So, I wrote about chicken, vegetables and herbs which leads me to a recipe that could have been eaten before or after the time of Christ.  Whether it was served to him for his birthday, there is no written record of that, but, perhaps, you might want to serve it for your Christmas meal this year.  In my recipe, I used Brussel sprouts and potatoes as main vegetables, due to a request by my hubby; he didn’t like the idea of cucumbers or wild greens.  Can’t please everyone, right?

 

Chicken Thighs and Brussel Sprouts Seasoned with Baharat –

Side Dish of Roasted Potatoes with Garlic and Onions.

Ingredients:

3 lbs. chicken thighs, skin removed

1 lb. Brussel sprouts

Marinade

Baharat (see recipe above)

½ cup lime juice

½ cup olive oil

3 Tbsp. minced garlic

1 tsp. salt

 

Marinade

Potato Side Dish

3 lbs. potatoes (yellow are best to use), cut into chunks and leave on skin

1 medium onion, diced

3 Tbsp. minced garlic

2 tsp. sea salt

1 tsp. ground black pepper

¾ cup olive oil

 

 

Preparation:

Preheat oven to 425 F.

 

 

 

Place chicken thighs and Brussel sprouts in separate sealable plastic bags.  In a small bowl, whish together ingredients listed under Marinade.  Spoon 2/3rds of marinade into bag with chicken, remaining 1/3 onto sprouts.  Seal bags, squeezing out excess air, and gently work marinade onto the chicken and sprouts; place in refrigerator to rest.

 

 

 

 

 

In a large bowl, mix together all ingredients listed under Potato Side Dish.  Spread out in a 2-quart baking dish, cover with foil and place in preheated oven for 1 and ½ hours.  Do not lift foil to peek during baking.  After 1 and ½ hours, remove dish from oven, remove foil and gently stir potatoes from bottom up to top to spread out the caramelized ingredients.

 

 

45 minutes after the potatoes have been cooking, take marinating chicken and sprouts out of refrigerator.  Spray a 9”x13” inch baking pan with nonstick spray.  First spread out the sprouts, squeezing out excess marinade over top.  Second, place chicken thighs over sprouts, again squeezing out excess marinade over the chicken.  Place in oven for 30 minutes.

 

Chicken thighs, Brussel sprouts and roasted potatoes will all be ready at the same time for eating.

 

Number of servings depends on how many thighs are in the 3 pounds used (5-8 depending on size of thighs).

 

Whether it is Christmas or Hanukkah, try creating a dish from those ancient times, when these holidays were first being celebrated as well.

Mary Cokenour