#seansherman — Public Fediverse posts

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

#Pemmican: The Original #SurvivalFood | #AncientRecipes With Sohla

Apr 16, 2022

"To celebrate Native American Heritage Month, Sohla recreates pemmican, a super food made of meat, fat and berries that dates back over 5,000 years. Plus Sohla speaks with indigenous chef #SeanSherman to learn more about the history of this remarkable dish, in this episode of Ancient Recipes with Sohla."

Watch:
https://seansherman.com/pemmican-the-original-survival-food-ancient-recipes-with-sohla/

#SolarPunkSunday #AnimalProducts #MeatProducts #PreservingMeat #PemmicanRecipes #NativeAmericanFoods #TraditionalFoods #FoodPreservation

#Pemmican: The Original #SurvivalFood | #AncientRecipes With Sohla

Apr 16, 2022

"To celebrate Native American Heritage Month, Sohla recreates pemmican, a super food made of meat, fat and berries that dates back over 5,000 years. Plus Sohla speaks with indigenous chef #SeanSherman to learn more about the history of this remarkable dish, in this episode of Ancient Recipes with Sohla."

Watch:
https://seansherman.com/pemmican-the-original-survival-food-ancient-recipes-with-sohla/

#SolarPunkSunday #AnimalProducts #MeatProducts #PreservingMeat #PemmicanRecipes #NativeAmericanFoods #TraditionalFoods #FoodPreservation

#Pemmican: The Original #SurvivalFood | #AncientRecipes With Sohla

Apr 16, 2022

"To celebrate Native American Heritage Month, Sohla recreates pemmican, a super food made of meat, fat and berries that dates back over 5,000 years. Plus Sohla speaks with indigenous chef #SeanSherman to learn more about the history of this remarkable dish, in this episode of Ancient Recipes with Sohla."

Watch:
https://seansherman.com/pemmican-the-original-survival-food-ancient-recipes-with-sohla/

#SolarPunkSunday #AnimalProducts #MeatProducts #PreservingMeat #PemmicanRecipes #NativeAmericanFoods #TraditionalFoods #FoodPreservation

#Pemmican: The Original #SurvivalFood | #AncientRecipes With Sohla

Apr 16, 2022

"To celebrate Native American Heritage Month, Sohla recreates pemmican, a super food made of meat, fat and berries that dates back over 5,000 years. Plus Sohla speaks with indigenous chef #SeanSherman to learn more about the history of this remarkable dish, in this episode of Ancient Recipes with Sohla."

Watch:
https://seansherman.com/pemmican-the-original-survival-food-ancient-recipes-with-sohla/

#SolarPunkSunday #AnimalProducts #MeatProducts #PreservingMeat #PemmicanRecipes #NativeAmericanFoods #TraditionalFoods #FoodPreservation

#Pemmican: The Original #SurvivalFood | #AncientRecipes With Sohla

Apr 16, 2022

"To celebrate Native American Heritage Month, Sohla recreates pemmican, a super food made of meat, fat and berries that dates back over 5,000 years. Plus Sohla speaks with indigenous chef #SeanSherman to learn more about the history of this remarkable dish, in this episode of Ancient Recipes with Sohla."

Watch:
https://seansherman.com/pemmican-the-original-survival-food-ancient-recipes-with-sohla/

#SolarPunkSunday #AnimalProducts #MeatProducts #PreservingMeat #PemmicanRecipes #NativeAmericanFoods #TraditionalFoods #FoodPreservation

Native herbs and seasonings to keep on hand

by Molly Roe, July 15, 2020

"This post is inspired by the book 'The #SiouxChef’s #Indigenous Kitchen' by #SeanSherman

Keep these herbs and seasonings in your pantry to add flavor and depth to your indigenous recipes.Some of these grow in the wild and can be foraged. For those that aren’t available, visit your local organic market or health food store.

Bergamot

Bergamot can be maroon, magenta or lilac in color and resembles a chrysanthemum atop a two-foot-high erect stalk. It is a member of the mint family and attracts hummingbirds while repelling mosquitoes and gnats. It is a great addition to apple jelly and wine.

Sage

The dusty green leaves in sage can help infuse meats and soups with an earthy, piney flavor. Chopped sage leaves can add flavor to salads or homemade pickles.

Cedar

Cedar is perfect for braising meats and simmering into grain dishes and stews. Cedar adds a woodsy, smokey flavor to dishes.

Mint

After it becomes warm, it tends to lose its punch, so it’s best used when fresh. Mint is a good addition to savory sauces and teas.

Juniper

Juniper berries add a peppery kick to dishes. They are tart and sharp, with hints of citrus flavor. Rub crushed juniper berries onto meat before cooking to add flavor.

Staghorn Sumac

This northern sumac grows in ditches and along the borders of forests. Its deep red berries have a citrusy, tangy flavor. Ground, dried sumac makes a great rub for meats. The berries can also be used as a salad topping or in sauces.

Mustard

Mustard adds a peppery taste to salads and is also a great garnish. Collect mustard seeds to create a wonderful homemade spice to add to sauces, salads, meat rubs and stews.

Rose Hips

Rose hips add a light citrus-y note to stocks and soups and can be used dried or fresh."

Source:
https://sweetgrasstradingco.com/2020/07/15/native-herbs-and-seasonings-to-keep-on-hand/

#SolarPunkSunday #NativeAmericanFoods #CookingWithHerbs #Herbs

Native herbs and seasonings to keep on hand

by Molly Roe, July 15, 2020

"This post is inspired by the book 'The #SiouxChef’s #Indigenous Kitchen' by #SeanSherman

Keep these herbs and seasonings in your pantry to add flavor and depth to your indigenous recipes.Some of these grow in the wild and can be foraged. For those that aren’t available, visit your local organic market or health food store.

Bergamot

Bergamot can be maroon, magenta or lilac in color and resembles a chrysanthemum atop a two-foot-high erect stalk. It is a member of the mint family and attracts hummingbirds while repelling mosquitoes and gnats. It is a great addition to apple jelly and wine.

Sage

The dusty green leaves in sage can help infuse meats and soups with an earthy, piney flavor. Chopped sage leaves can add flavor to salads or homemade pickles.

Cedar

Cedar is perfect for braising meats and simmering into grain dishes and stews. Cedar adds a woodsy, smokey flavor to dishes.

Mint

After it becomes warm, it tends to lose its punch, so it’s best used when fresh. Mint is a good addition to savory sauces and teas.

Juniper

Juniper berries add a peppery kick to dishes. They are tart and sharp, with hints of citrus flavor. Rub crushed juniper berries onto meat before cooking to add flavor.

Staghorn Sumac

This northern sumac grows in ditches and along the borders of forests. Its deep red berries have a citrusy, tangy flavor. Ground, dried sumac makes a great rub for meats. The berries can also be used as a salad topping or in sauces.

Mustard

Mustard adds a peppery taste to salads and is also a great garnish. Collect mustard seeds to create a wonderful homemade spice to add to sauces, salads, meat rubs and stews.

Rose Hips

Rose hips add a light citrus-y note to stocks and soups and can be used dried or fresh."

Source:
https://sweetgrasstradingco.com/2020/07/15/native-herbs-and-seasonings-to-keep-on-hand/

#SolarPunkSunday #NativeAmericanFoods #CookingWithHerbs #Herbs

Native herbs and seasonings to keep on hand

by Molly Roe, July 15, 2020

"This post is inspired by the book 'The #SiouxChef’s #Indigenous Kitchen' by #SeanSherman

Keep these herbs and seasonings in your pantry to add flavor and depth to your indigenous recipes.Some of these grow in the wild and can be foraged. For those that aren’t available, visit your local organic market or health food store.

Bergamot

Bergamot can be maroon, magenta or lilac in color and resembles a chrysanthemum atop a two-foot-high erect stalk. It is a member of the mint family and attracts hummingbirds while repelling mosquitoes and gnats. It is a great addition to apple jelly and wine.

Sage

The dusty green leaves in sage can help infuse meats and soups with an earthy, piney flavor. Chopped sage leaves can add flavor to salads or homemade pickles.

Cedar

Cedar is perfect for braising meats and simmering into grain dishes and stews. Cedar adds a woodsy, smokey flavor to dishes.

Mint

After it becomes warm, it tends to lose its punch, so it’s best used when fresh. Mint is a good addition to savory sauces and teas.

Juniper

Juniper berries add a peppery kick to dishes. They are tart and sharp, with hints of citrus flavor. Rub crushed juniper berries onto meat before cooking to add flavor.

Staghorn Sumac

This northern sumac grows in ditches and along the borders of forests. Its deep red berries have a citrusy, tangy flavor. Ground, dried sumac makes a great rub for meats. The berries can also be used as a salad topping or in sauces.

Mustard

Mustard adds a peppery taste to salads and is also a great garnish. Collect mustard seeds to create a wonderful homemade spice to add to sauces, salads, meat rubs and stews.

Rose Hips

Rose hips add a light citrus-y note to stocks and soups and can be used dried or fresh."

Source:
https://sweetgrasstradingco.com/2020/07/15/native-herbs-and-seasonings-to-keep-on-hand/

#SolarPunkSunday #NativeAmericanFoods #CookingWithHerbs #Herbs

Native herbs and seasonings to keep on hand

by Molly Roe, July 15, 2020

"This post is inspired by the book 'The #SiouxChef’s #Indigenous Kitchen' by #SeanSherman

Keep these herbs and seasonings in your pantry to add flavor and depth to your indigenous recipes.Some of these grow in the wild and can be foraged. For those that aren’t available, visit your local organic market or health food store.

Bergamot

Bergamot can be maroon, magenta or lilac in color and resembles a chrysanthemum atop a two-foot-high erect stalk. It is a member of the mint family and attracts hummingbirds while repelling mosquitoes and gnats. It is a great addition to apple jelly and wine.

Sage

The dusty green leaves in sage can help infuse meats and soups with an earthy, piney flavor. Chopped sage leaves can add flavor to salads or homemade pickles.

Cedar

Cedar is perfect for braising meats and simmering into grain dishes and stews. Cedar adds a woodsy, smokey flavor to dishes.

Mint

After it becomes warm, it tends to lose its punch, so it’s best used when fresh. Mint is a good addition to savory sauces and teas.

Juniper

Juniper berries add a peppery kick to dishes. They are tart and sharp, with hints of citrus flavor. Rub crushed juniper berries onto meat before cooking to add flavor.

Staghorn Sumac

This northern sumac grows in ditches and along the borders of forests. Its deep red berries have a citrusy, tangy flavor. Ground, dried sumac makes a great rub for meats. The berries can also be used as a salad topping or in sauces.

Mustard

Mustard adds a peppery taste to salads and is also a great garnish. Collect mustard seeds to create a wonderful homemade spice to add to sauces, salads, meat rubs and stews.

Rose Hips

Rose hips add a light citrus-y note to stocks and soups and can be used dried or fresh."

Source:
https://sweetgrasstradingco.com/2020/07/15/native-herbs-and-seasonings-to-keep-on-hand/

#SolarPunkSunday #NativeAmericanFoods #CookingWithHerbs #Herbs

Native herbs and seasonings to keep on hand

by Molly Roe, July 15, 2020

"This post is inspired by the book 'The #SiouxChef’s #Indigenous Kitchen' by #SeanSherman

Keep these herbs and seasonings in your pantry to add flavor and depth to your indigenous recipes.Some of these grow in the wild and can be foraged. For those that aren’t available, visit your local organic market or health food store.

Bergamot

Bergamot can be maroon, magenta or lilac in color and resembles a chrysanthemum atop a two-foot-high erect stalk. It is a member of the mint family and attracts hummingbirds while repelling mosquitoes and gnats. It is a great addition to apple jelly and wine.

Sage

The dusty green leaves in sage can help infuse meats and soups with an earthy, piney flavor. Chopped sage leaves can add flavor to salads or homemade pickles.

Cedar

Cedar is perfect for braising meats and simmering into grain dishes and stews. Cedar adds a woodsy, smokey flavor to dishes.

Mint

After it becomes warm, it tends to lose its punch, so it’s best used when fresh. Mint is a good addition to savory sauces and teas.

Juniper

Juniper berries add a peppery kick to dishes. They are tart and sharp, with hints of citrus flavor. Rub crushed juniper berries onto meat before cooking to add flavor.

Staghorn Sumac

This northern sumac grows in ditches and along the borders of forests. Its deep red berries have a citrusy, tangy flavor. Ground, dried sumac makes a great rub for meats. The berries can also be used as a salad topping or in sauces.

Mustard

Mustard adds a peppery taste to salads and is also a great garnish. Collect mustard seeds to create a wonderful homemade spice to add to sauces, salads, meat rubs and stews.

Rose Hips

Rose hips add a light citrus-y note to stocks and soups and can be used dried or fresh."

Source:
https://sweetgrasstradingco.com/2020/07/15/native-herbs-and-seasonings-to-keep-on-hand/

#SolarPunkSunday #NativeAmericanFoods #CookingWithHerbs #Herbs

#Barbecue Techniques from #IndigenousChef #SeanSherman

Posted on June 29, 2026

"Understanding Smoke and Flavor

One of the most essential aspects of barbecue is the smoke. Indigenous Chef Sean Sherman emphasizes the significance of using natural woods and herbs to infuse flavor into meats. Each wood type offers distinct characteristics that can elevate a dish, creating a unique culinary experience.

When selecting wood for smoking, consider these indigenous options:

- Pecan: Known for its sweet and nutty flavor, pecan wood is a popular choice for smoking meats and can pair wonderfully with poultry and pork.
- Hickory: Hickory wood provides a strong, smoky flavor that complements beef and ribs, making it a staple in many barbecue recipes.
- Cherry: The subtle sweetness of cherry wood can enhance the natural flavors of meats without overwhelming them, especially for lighter proteins like chicken or fish.
- Mesquite: With its bold and intense flavor profile, mesquite is best used sparingly. It works well with beef and lamb, creating a rich, smoky taste.

In addition to the type of wood, the way it’s prepared can also influence the final product. Chef Sherman recommends soaking wood chips in water for at least an hour before using them to create a slower burn, which helps produce a consistent smoke that enhances the meat over a longer cooking period.

Traditional Marinades and Rubs

Marinades and rubs are crucial for infusing flavor into meats before the cooking process begins. Chef Sean Sherman often draws on traditional Native American ingredients to create unique marinades that reflect the flavors of the land. Here are some techniques and tips to consider:

- Use Local Ingredients: Incorporate herbs and spices native to your region. For example, juniper berries, sage, and wild garlic can add depth to your marinades.
- Acid Balance: A good marinade typically includes an acid component, like vinegar or citrus juice, which helps tenderize the meat. Chef Sherman often uses wild berries or fruit juices for a unique twist.
- Salt and Sugar: Salt is essential for flavor enhancement, while sugar can create a caramelized crust when grilled. Consider using natural sweeteners like maple syrup or honey in your rubs.
- Time to Marinate: Allow meats to marinate for several hours or, ideally, overnight. This time allows the flavors to penetrate deeply, resulting in a more flavorful end product.

Cooking Techniques to Master

Barbecue is as much about technique as it is about ingredients. Here are some cooking methods that Chef Sean Sherman advocates:

- Indirect Heat: This technique involves setting up your grill so that the food is not directly over the flames. This method is perfect for larger cuts of meat that require longer cooking times, allowing for even cooking without burning.
- Wrapping in Leaves: Inspired by traditional cooking methods, wrapping meat in leaves can enhance flavor and moisture retention. Consider using corn husks or maple leaves to impart their unique essences.
- Searing: For smaller cuts or when finishing larger pieces, searing can create a flavorful crust. This technique involves cooking meat over high heat for a short period to lock in juices.
- Resting the Meat: After cooking, let the meat rest for at least 10-15 minutes before slicing. This practice allows the juices to redistribute, resulting in a more succulent bite."

Learn more:
https://howigotjob.com/uncategorized/barbecue-techniques-from-indigenous-chef-sean-sherman/

#SolarPunkSunday #IndigenousFoods #NativeAmericanFoods #NativeAmericanCookingTechniques #AnimalProducts #SiouxChef #TraditionalCookingMethods

#Barbecue Techniques from #IndigenousChef #SeanSherman

Posted on June 29, 2026

"Understanding Smoke and Flavor

One of the most essential aspects of barbecue is the smoke. Indigenous Chef Sean Sherman emphasizes the significance of using natural woods and herbs to infuse flavor into meats. Each wood type offers distinct characteristics that can elevate a dish, creating a unique culinary experience.

When selecting wood for smoking, consider these indigenous options:

- Pecan: Known for its sweet and nutty flavor, pecan wood is a popular choice for smoking meats and can pair wonderfully with poultry and pork.
- Hickory: Hickory wood provides a strong, smoky flavor that complements beef and ribs, making it a staple in many barbecue recipes.
- Cherry: The subtle sweetness of cherry wood can enhance the natural flavors of meats without overwhelming them, especially for lighter proteins like chicken or fish.
- Mesquite: With its bold and intense flavor profile, mesquite is best used sparingly. It works well with beef and lamb, creating a rich, smoky taste.

In addition to the type of wood, the way it’s prepared can also influence the final product. Chef Sherman recommends soaking wood chips in water for at least an hour before using them to create a slower burn, which helps produce a consistent smoke that enhances the meat over a longer cooking period.

Traditional Marinades and Rubs

Marinades and rubs are crucial for infusing flavor into meats before the cooking process begins. Chef Sean Sherman often draws on traditional Native American ingredients to create unique marinades that reflect the flavors of the land. Here are some techniques and tips to consider:

- Use Local Ingredients: Incorporate herbs and spices native to your region. For example, juniper berries, sage, and wild garlic can add depth to your marinades.
- Acid Balance: A good marinade typically includes an acid component, like vinegar or citrus juice, which helps tenderize the meat. Chef Sherman often uses wild berries or fruit juices for a unique twist.
- Salt and Sugar: Salt is essential for flavor enhancement, while sugar can create a caramelized crust when grilled. Consider using natural sweeteners like maple syrup or honey in your rubs.
- Time to Marinate: Allow meats to marinate for several hours or, ideally, overnight. This time allows the flavors to penetrate deeply, resulting in a more flavorful end product.

Cooking Techniques to Master

Barbecue is as much about technique as it is about ingredients. Here are some cooking methods that Chef Sean Sherman advocates:

- Indirect Heat: This technique involves setting up your grill so that the food is not directly over the flames. This method is perfect for larger cuts of meat that require longer cooking times, allowing for even cooking without burning.
- Wrapping in Leaves: Inspired by traditional cooking methods, wrapping meat in leaves can enhance flavor and moisture retention. Consider using corn husks or maple leaves to impart their unique essences.
- Searing: For smaller cuts or when finishing larger pieces, searing can create a flavorful crust. This technique involves cooking meat over high heat for a short period to lock in juices.
- Resting the Meat: After cooking, let the meat rest for at least 10-15 minutes before slicing. This practice allows the juices to redistribute, resulting in a more succulent bite."

Learn more:
https://howigotjob.com/uncategorized/barbecue-techniques-from-indigenous-chef-sean-sherman/

#SolarPunkSunday #IndigenousFoods #NativeAmericanFoods #NativeAmericanCookingTechniques #AnimalProducts #SiouxChef #TraditionalCookingMethods

#Barbecue Techniques from #IndigenousChef #SeanSherman

Posted on June 29, 2026

"Understanding Smoke and Flavor

One of the most essential aspects of barbecue is the smoke. Indigenous Chef Sean Sherman emphasizes the significance of using natural woods and herbs to infuse flavor into meats. Each wood type offers distinct characteristics that can elevate a dish, creating a unique culinary experience.

When selecting wood for smoking, consider these indigenous options:

- Pecan: Known for its sweet and nutty flavor, pecan wood is a popular choice for smoking meats and can pair wonderfully with poultry and pork.
- Hickory: Hickory wood provides a strong, smoky flavor that complements beef and ribs, making it a staple in many barbecue recipes.
- Cherry: The subtle sweetness of cherry wood can enhance the natural flavors of meats without overwhelming them, especially for lighter proteins like chicken or fish.
- Mesquite: With its bold and intense flavor profile, mesquite is best used sparingly. It works well with beef and lamb, creating a rich, smoky taste.

In addition to the type of wood, the way it’s prepared can also influence the final product. Chef Sherman recommends soaking wood chips in water for at least an hour before using them to create a slower burn, which helps produce a consistent smoke that enhances the meat over a longer cooking period.

Traditional Marinades and Rubs

Marinades and rubs are crucial for infusing flavor into meats before the cooking process begins. Chef Sean Sherman often draws on traditional Native American ingredients to create unique marinades that reflect the flavors of the land. Here are some techniques and tips to consider:

- Use Local Ingredients: Incorporate herbs and spices native to your region. For example, juniper berries, sage, and wild garlic can add depth to your marinades.
- Acid Balance: A good marinade typically includes an acid component, like vinegar or citrus juice, which helps tenderize the meat. Chef Sherman often uses wild berries or fruit juices for a unique twist.
- Salt and Sugar: Salt is essential for flavor enhancement, while sugar can create a caramelized crust when grilled. Consider using natural sweeteners like maple syrup or honey in your rubs.
- Time to Marinate: Allow meats to marinate for several hours or, ideally, overnight. This time allows the flavors to penetrate deeply, resulting in a more flavorful end product.

Cooking Techniques to Master

Barbecue is as much about technique as it is about ingredients. Here are some cooking methods that Chef Sean Sherman advocates:

- Indirect Heat: This technique involves setting up your grill so that the food is not directly over the flames. This method is perfect for larger cuts of meat that require longer cooking times, allowing for even cooking without burning.
- Wrapping in Leaves: Inspired by traditional cooking methods, wrapping meat in leaves can enhance flavor and moisture retention. Consider using corn husks or maple leaves to impart their unique essences.
- Searing: For smaller cuts or when finishing larger pieces, searing can create a flavorful crust. This technique involves cooking meat over high heat for a short period to lock in juices.
- Resting the Meat: After cooking, let the meat rest for at least 10-15 minutes before slicing. This practice allows the juices to redistribute, resulting in a more succulent bite."

Learn more:
https://howigotjob.com/uncategorized/barbecue-techniques-from-indigenous-chef-sean-sherman/

#SolarPunkSunday #IndigenousFoods #NativeAmericanFoods #NativeAmericanCookingTechniques #AnimalProducts #SiouxChef #TraditionalCookingMethods

#Barbecue Techniques from #IndigenousChef #SeanSherman

Posted on June 29, 2026

"Understanding Smoke and Flavor

One of the most essential aspects of barbecue is the smoke. Indigenous Chef Sean Sherman emphasizes the significance of using natural woods and herbs to infuse flavor into meats. Each wood type offers distinct characteristics that can elevate a dish, creating a unique culinary experience.

When selecting wood for smoking, consider these indigenous options:

- Pecan: Known for its sweet and nutty flavor, pecan wood is a popular choice for smoking meats and can pair wonderfully with poultry and pork.
- Hickory: Hickory wood provides a strong, smoky flavor that complements beef and ribs, making it a staple in many barbecue recipes.
- Cherry: The subtle sweetness of cherry wood can enhance the natural flavors of meats without overwhelming them, especially for lighter proteins like chicken or fish.
- Mesquite: With its bold and intense flavor profile, mesquite is best used sparingly. It works well with beef and lamb, creating a rich, smoky taste.

In addition to the type of wood, the way it’s prepared can also influence the final product. Chef Sherman recommends soaking wood chips in water for at least an hour before using them to create a slower burn, which helps produce a consistent smoke that enhances the meat over a longer cooking period.

Traditional Marinades and Rubs

Marinades and rubs are crucial for infusing flavor into meats before the cooking process begins. Chef Sean Sherman often draws on traditional Native American ingredients to create unique marinades that reflect the flavors of the land. Here are some techniques and tips to consider:

- Use Local Ingredients: Incorporate herbs and spices native to your region. For example, juniper berries, sage, and wild garlic can add depth to your marinades.
- Acid Balance: A good marinade typically includes an acid component, like vinegar or citrus juice, which helps tenderize the meat. Chef Sherman often uses wild berries or fruit juices for a unique twist.
- Salt and Sugar: Salt is essential for flavor enhancement, while sugar can create a caramelized crust when grilled. Consider using natural sweeteners like maple syrup or honey in your rubs.
- Time to Marinate: Allow meats to marinate for several hours or, ideally, overnight. This time allows the flavors to penetrate deeply, resulting in a more flavorful end product.

Cooking Techniques to Master

Barbecue is as much about technique as it is about ingredients. Here are some cooking methods that Chef Sean Sherman advocates:

- Indirect Heat: This technique involves setting up your grill so that the food is not directly over the flames. This method is perfect for larger cuts of meat that require longer cooking times, allowing for even cooking without burning.
- Wrapping in Leaves: Inspired by traditional cooking methods, wrapping meat in leaves can enhance flavor and moisture retention. Consider using corn husks or maple leaves to impart their unique essences.
- Searing: For smaller cuts or when finishing larger pieces, searing can create a flavorful crust. This technique involves cooking meat over high heat for a short period to lock in juices.
- Resting the Meat: After cooking, let the meat rest for at least 10-15 minutes before slicing. This practice allows the juices to redistribute, resulting in a more succulent bite."

Learn more:
https://howigotjob.com/uncategorized/barbecue-techniques-from-indigenous-chef-sean-sherman/

#SolarPunkSunday #IndigenousFoods #NativeAmericanFoods #NativeAmericanCookingTechniques #AnimalProducts #SiouxChef #TraditionalCookingMethods

#Barbecue Techniques from #IndigenousChef #SeanSherman

Posted on June 29, 2026

"Understanding Smoke and Flavor

One of the most essential aspects of barbecue is the smoke. Indigenous Chef Sean Sherman emphasizes the significance of using natural woods and herbs to infuse flavor into meats. Each wood type offers distinct characteristics that can elevate a dish, creating a unique culinary experience.

When selecting wood for smoking, consider these indigenous options:

- Pecan: Known for its sweet and nutty flavor, pecan wood is a popular choice for smoking meats and can pair wonderfully with poultry and pork.
- Hickory: Hickory wood provides a strong, smoky flavor that complements beef and ribs, making it a staple in many barbecue recipes.
- Cherry: The subtle sweetness of cherry wood can enhance the natural flavors of meats without overwhelming them, especially for lighter proteins like chicken or fish.
- Mesquite: With its bold and intense flavor profile, mesquite is best used sparingly. It works well with beef and lamb, creating a rich, smoky taste.

In addition to the type of wood, the way it’s prepared can also influence the final product. Chef Sherman recommends soaking wood chips in water for at least an hour before using them to create a slower burn, which helps produce a consistent smoke that enhances the meat over a longer cooking period.

Traditional Marinades and Rubs

Marinades and rubs are crucial for infusing flavor into meats before the cooking process begins. Chef Sean Sherman often draws on traditional Native American ingredients to create unique marinades that reflect the flavors of the land. Here are some techniques and tips to consider:

- Use Local Ingredients: Incorporate herbs and spices native to your region. For example, juniper berries, sage, and wild garlic can add depth to your marinades.
- Acid Balance: A good marinade typically includes an acid component, like vinegar or citrus juice, which helps tenderize the meat. Chef Sherman often uses wild berries or fruit juices for a unique twist.
- Salt and Sugar: Salt is essential for flavor enhancement, while sugar can create a caramelized crust when grilled. Consider using natural sweeteners like maple syrup or honey in your rubs.
- Time to Marinate: Allow meats to marinate for several hours or, ideally, overnight. This time allows the flavors to penetrate deeply, resulting in a more flavorful end product.

Cooking Techniques to Master

Barbecue is as much about technique as it is about ingredients. Here are some cooking methods that Chef Sean Sherman advocates:

- Indirect Heat: This technique involves setting up your grill so that the food is not directly over the flames. This method is perfect for larger cuts of meat that require longer cooking times, allowing for even cooking without burning.
- Wrapping in Leaves: Inspired by traditional cooking methods, wrapping meat in leaves can enhance flavor and moisture retention. Consider using corn husks or maple leaves to impart their unique essences.
- Searing: For smaller cuts or when finishing larger pieces, searing can create a flavorful crust. This technique involves cooking meat over high heat for a short period to lock in juices.
- Resting the Meat: After cooking, let the meat rest for at least 10-15 minutes before slicing. This practice allows the juices to redistribute, resulting in a more succulent bite."

Learn more:
https://howigotjob.com/uncategorized/barbecue-techniques-from-indigenous-chef-sean-sherman/

#SolarPunkSunday #IndigenousFoods #NativeAmericanFoods #NativeAmericanCookingTechniques #AnimalProducts #SiouxChef #TraditionalCookingMethods

So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.

#SmokedSalt

by Sean Sherman

"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.

2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse salt

Prepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."

Page 183, "The Sioux Chef's Indigenous Kitchen."

#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients

So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.

#SmokedSalt

by Sean Sherman

"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.

2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse salt

Prepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."

Page 183, "The Sioux Chef's Indigenous Kitchen."

#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients

So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.

#SmokedSalt

by Sean Sherman

"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.

2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse salt

Prepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."

Page 183, "The Sioux Chef's Indigenous Kitchen."

#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients

So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.

#SmokedSalt

by Sean Sherman

"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.

2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse salt

Prepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."

Page 183, "The Sioux Chef's Indigenous Kitchen."

#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients

So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.

#SmokedSalt

by Sean Sherman

"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.

2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse salt

Prepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."

Page 183, "The Sioux Chef's Indigenous Kitchen."

#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients

I made #Wojapi last year with homegrown #raspberries and #BlackCherries, using a recipe from #SeanSherman !

I made #Wojapi last year with homegrown #raspberries and #BlackCherries, using a recipe from #SeanSherman !

I made #Wojapi last year with homegrown #raspberries and #BlackCherries, using a recipe from #SeanSherman !

I made #Wojapi last year with homegrown #raspberries and #BlackCherries, using a recipe from #SeanSherman !

I made #Wojapi last year with homegrown #raspberries and #BlackCherries, using a recipe from #SeanSherman !

Evidence piles up against Chauncey Billups in poker fraud case https://www.rawchili.com/nba/759911/ #Basketball #blazers #ChaunceyBillups #DamonJones #DowntownBrooklyn #NationalBasketballAssociation(NBA) #NBA #NewYorkKnicks #NoPaywall #Portland #PortlandTrailBlazers #PortlandTrailBlazers #RamonReyes #SeanSherman #TerryRozier #TrailBlazers #USDistrictCourtForTheEasternDistrictOfNewYork(EDNY)

@Kerplunk Woot! TY! #SeanSherman is one of my favorite chefs!!!

#SolarPunkSunday #WoodAsh

@Kerplunk Woot! TY! #SeanSherman is one of my favorite chefs!!!

#SolarPunkSunday #WoodAsh

@Kerplunk Woot! TY! #SeanSherman is one of my favorite chefs!!!

#SolarPunkSunday #WoodAsh

@Kerplunk Woot! TY! #SeanSherman is one of my favorite chefs!!!

#SolarPunkSunday #WoodAsh

@Kerplunk Woot! TY! #SeanSherman is one of my favorite chefs!!!

#SolarPunkSunday #WoodAsh

Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce

November 15, 2018 / 2:22 PM EST / CBS News

"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.

"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'

Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)

Serves 4 to 6

Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnish

Instructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.

Reduce the heat and simmer until the squash is very tender, about 20 minutes.

With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.

Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.

#CornStock

Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.

Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.

#CranberrySauce
Makes 1½ cups

Use this to drizzle over roasted squash or turkey, or for a dessert sauce.

Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to taste

Put all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."

https://www.cbsnews.com/news/recipe-squash-and-apple-soup-with-fresh-cranberry-sauce-sean-sherman-the-sioux-chef/

#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes

Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce

November 15, 2018 / 2:22 PM EST / CBS News

"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.

"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'

Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)

Serves 4 to 6

Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnish

Instructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.

Reduce the heat and simmer until the squash is very tender, about 20 minutes.

With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.

Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.

#CornStock

Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.

Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.

#CranberrySauce
Makes 1½ cups

Use this to drizzle over roasted squash or turkey, or for a dessert sauce.

Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to taste

Put all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."

https://www.cbsnews.com/news/recipe-squash-and-apple-soup-with-fresh-cranberry-sauce-sean-sherman-the-sioux-chef/

#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes

Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce

November 15, 2018 / 2:22 PM EST / CBS News

"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.

"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'

Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)

Serves 4 to 6

Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnish

Instructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.

Reduce the heat and simmer until the squash is very tender, about 20 minutes.

With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.

Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.

#CornStock

Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.

Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.

#CranberrySauce
Makes 1½ cups

Use this to drizzle over roasted squash or turkey, or for a dessert sauce.

Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to taste

Put all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."

https://www.cbsnews.com/news/recipe-squash-and-apple-soup-with-fresh-cranberry-sauce-sean-sherman-the-sioux-chef/

#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes

Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce

November 15, 2018 / 2:22 PM EST / CBS News

"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.

"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'

Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)

Serves 4 to 6

Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnish

Instructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.

Reduce the heat and simmer until the squash is very tender, about 20 minutes.

With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.

Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.

#CornStock

Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.

Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.

#CranberrySauce
Makes 1½ cups

Use this to drizzle over roasted squash or turkey, or for a dessert sauce.

Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to taste

Put all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."

https://www.cbsnews.com/news/recipe-squash-and-apple-soup-with-fresh-cranberry-sauce-sean-sherman-the-sioux-chef/

#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes

Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce

November 15, 2018 / 2:22 PM EST / CBS News

"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.

"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'

Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)

Serves 4 to 6

Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnish

Instructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.

Reduce the heat and simmer until the squash is very tender, about 20 minutes.

With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.

Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.

#CornStock

Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.

Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.

#CranberrySauce
Makes 1½ cups

Use this to drizzle over roasted squash or turkey, or for a dessert sauce.

Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to taste

Put all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."

https://www.cbsnews.com/news/recipe-squash-and-apple-soup-with-fresh-cranberry-sauce-sean-sherman-the-sioux-chef/

#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

So, I've been looking up substitutes for #chokecherries. #SeanSherman suggests mixed berries, but I'm thinking tart cherries would be a closer substitute, since chokecherries tend to be on the tart side... Hmmmm...

#SiouxChef #IndigenousKitchen

So, I've been looking up substitutes for #chokecherries. #SeanSherman suggests mixed berries, but I'm thinking tart cherries would be a closer substitute, since chokecherries tend to be on the tart side... Hmmmm...

#SiouxChef #IndigenousKitchen

So, I've been looking up substitutes for #chokecherries. #SeanSherman suggests mixed berries, but I'm thinking tart cherries would be a closer substitute, since chokecherries tend to be on the tart side... Hmmmm...

#SiouxChef #IndigenousKitchen

So, I've been looking up substitutes for #chokecherries. #SeanSherman suggests mixed berries, but I'm thinking tart cherries would be a closer substitute, since chokecherries tend to be on the tart side... Hmmmm...

#SiouxChef #IndigenousKitchen