Mohawk Chef | Turkey Hasselback with Blue Corn & Wild Rice Succotash
Succotash is a staple dish common among ancestral cooking techniques for Indigenous peoples of the northeastern United States & Canada, including the Haudenosaunee. Pairing it with turkey, another ancestral staple, Chef Tawnya Brant dives into a pre-contact version of a succotash while using a Swedish-style Hasselback cooking technique for stuffing her turkey breast. She has some lovely in-season (we filmed this in early spring) fiddleheads for her side dish, enjoy!
Spring Fiddleheads Part 1
Picking fiddleheads is always a welcomed spring activity for me. I look forward to getting out into the bush and foraging for wild edibles every year. Hopefully, I have given you some good information here. Look-alike plants and ferns can be confused with the ostrich fern. Make sure you know the difference. I have permission to be on this property; make sure you do too when considering doing the same in an area where fiddleheads grow or any other wild edibles and do not over pick the area. There can be plenty for everyone if a few safeguards are remembered. DO NOT pick all the fiddleheads that are in one clump. Allow for regeneration of the plants for years to come. There are many sites on the internet about fiddleheads, and apparently different kinds. Here is some information, but please, if you are unsure, do your own research before picking them.
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Lunch 30/6 - Assam pedas ikan and pucuk paku masak tumis
Kid get purple jean tag ripped off????#highschool #connecticut #shorts #kingcid #prank #publicreaction
Simply Sarap Filipino Food of this Episode: Pako and Pinakro
The third episode of Simply Sarap presents Filipino dishes from the mountains -- Pako and Pinakro. Made of simple ingredients such as Pako (Fiddlehead Fern) and Plantain, the dishes show the resourcefulness of the Filipino people in creating flavorful and filling dishes from their surroundings.
Taste the simply sarap tangy and sweet flavor profiles in these dishes that are borne from the creativity of the Filipino people under difficult circumstances.
Catch Simply Sarap every Thursday, 11:00 a.m. (PH Time) at the official Facebook, Instagram, and YouTube pages of the DFA and its Foreign Service Posts!
Simply Sarap is a project of the DFA to promote Philippine culture and history through food. The promotion of Philippine culture and arts abroad, and fostering cultural relations with other countries is part of the Philippines' cultural diplomacy which is in support of political and economic diplomacy.
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--- Pako and Pinakro
Pako Salad Ingredients: 1 bunch Pako (Fiddlehead Fern) or Lato (Grape Seaweed), cut up 6 pcs. Tomatoes, wedged 20 grams Fish Spleen 1/4 cup Spiced Coconut Vinegar 1/2 teaspoon Sugar 2 Bulbs Shallot, minced Oil
Pinakro Ingredients:
5 pcs. Plantains (Saba Bananas), sliced into thick sticks 1 1/2 cup Coconut Milk Salt
Homemade Potato n Egg Puff (snacks children would love to have)