Saturday, March 18, 2017

Recipes by Gordon Parks: Clam Eggplant Casserole; Mexican Chili Pot

Gordon Parks' Clam Eggplant Casserole

1 medium eggplant, peeled, cut in 1-inch cubes
Cold water
4 shallots, chopped
1 clove garlic, minced
1/2 cup butter, melted
1/2 cup chopped parsley
1 cup finely chopped celery
3 cups bread crumbs
Salt and white pepper to taste
24 fresh chowder clams, chopped
2 tbsps. lemon juice
2 cups clam juice
1 cup heavy cream
1/2 cup buttered bread crumbs

Put eggplant in saucepan with enough cold water to cover; bring to boil; simmer 2 minutes; drain. Set aside. Saute shallots and garlic in butter until tender; add parsley, celery, bread crumbs, salt and pepper. Place half the mixture in a shallow, well-greased baking dish (or 8 individual greased ramekins). Top with clams; sprinkle with lemon juice. Cover with eggplant and remaining bread crumb mixture. Combine clam juice and heavy cream; pour over top of casserole (or ramekins). Top with buttered crumbs. Bake in preheated 350 degrees F. oven 25 minutes (or until crumbs are golden). Serves 8.

Gordon Parks' Mexican Chili Pot

For the beans:

1 cup dried kidney beans
2 cups cold water
1 clove pressed garlic
1 tsp. salt
1/8 tsp. freshly ground black pepper

Wash beans; soak overnight. Add more water, if needed, to cover beans. Add garlic, salt and pepper. Bring to boiling point; reduce heat. Cover and simmer until beans are tender (about 2 hours). Add more liquid, if needed. Set aside.

For the chili pot:

1 large green pepper, diced
1 large onion, chopped
2 tbsps. vegetable oil
2 lbs. lean ground beef
2 tbsps. chili powder
10 drops Tabasco, optional
1 clove pressed garlic
2 tsps. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. cumin seeds
Two 1-pound cans tomatoes
1/4 cup tomato paste
1/2 tsp. sugar

Saute green pepper and onion in oil until golden; add beef, cook until meat browns. Stir often with fork to keep loose-textured. Blend in chili powder, Tabasco. garlic, salt and pepper. Cook 5 minutes, stirring. Add cumin, tomatoes, tomato paste and sugar; cook 30 minutes; stir often to prevent burning. Add cooked beans, cook 15 minutes longer. Taste to correct seasonings. Serve alone, with tamales, or spoon over rice or fill taco shells. Serves 8.

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