Living Earth Festival 2017 - Cooking Demonstration with Freddie Bitsoie
The museum's eighth annual Living Earth Festival features programs and activities on environmental issues, active lifestyles and the importance of Native foods in our diets. The festival features music, daily cooking demonstrations, artist demonstrators and traditional Native dance. Freddie BItsoie (Diné [Navajo]), executive chef of the Mitsitam Café at the National Museum of the American Indian, in keeping with the theme of cacao (chocolate), demonstrates the preparation of a chocolate bison chili and an orange salad with chocolate vinaigrette. Orange Salad with Chocolate Vinaigrette Recipe courtesy of Chef Freddie Bitsoie (Dine [Navajo]) VINAIGRETTE INGREDIENTS: 3 tbsp. olive oil, Salt and pepper, 1 garlic clove, minced, 1 tbsp. lemon juice, 1 small shallot, finely diced, 2 tsp. chocolate syrup METHOD - serves 6 In a small bowl combine all ingredients and whisk together. Set aside and start making the salad. SALAD INGREDIENTS: 1 lb. navel oranges, supremed, 1/2 c. roasted pine nuts, 1 medium fennel bulb, thinly sliced, 1/2 lb. mixed greens, 1/2 c. feta cheese METHOD - serves 6 In a large bowl, combine the oranges, fennel, feta cheese, and pine nuts, and toss together. Add the vinaigrette and adjust the seasoning. In a separate bowl add the mixed greens and lightly drizzle the vinaigrette, enough to coat each leaf. Put the mixed greens on a platter and top with the orange salad. Chocolate Chili Recipe courtesy of Chef Freddie Bitsoie (Dine [Navajo]) INGREDIENTS: 1 lb. ground bison, 8 oz. semisweet chocolate broken into small pieces, 1 large onion, 3 garlic cloves minced, 1 tsp. cumin, 1 tsp. coriander, 2 tsp. paprika, 1 bay leaf, 3 sprigs of thyme, 1/2 tsp. cayenne pepper, 1 tbsp. tomato paste, 14 oz. canned tomatoes, 14 oz. cooked kidney beans, 1 green bell pepper small diced, 24 oz. bison or beef stock METHOD - serves 6 In a 6-quart heavy bottom pot, add the onion, garlic, bell pepper, thyme, and bay leaf and sweat them for about 10 minutes or until they are fully cooked. Add the bison, salt, and pepper; sear and break up the bison and cook for about 8 minutes. Next, add the tomato paste and allow it to brown, but, do not burn. Add the cumin, coriander, paprika, cayenne pepper, and diced tomatoes. Use the juice of the diced tomatoes to deglaze the bottom of the pot. Add the beans and stock, and bring to a boil. Allow mixture to boil for about 5 minutes and lower the heat to simmer. Do not over boil or the beans will tear apart. Stir in the chocolate and allow the chili to reduce the volume of liquid to a nice consistency. Adjust the seasoning and serve hot. This cooking demonstration was webcast and recorded in the Rasmuson Theater of the National Museum of the American Indian on July 14, 2017.