USA: Recipes Only

 

USA: The Unfinished Feast

Boston Baked Beans

Description: A sweet, hearty dish rooted in Wampanoag tradition, adapted by Puritan settlers with molasses and salt pork, fueling revolutionary debates in colonial Boston.

Yields: 6–8 servings

Prep Time: 15 minutes (plus overnight soaking)

Cook Time: 6–8 hours

Ingredients:

1. 1 lb navy beans, dried
2. ½ lb salt pork, diced
3. 1 medium onion, chopped
4. ½ cup molasses
5. ¼ cup brown sugar
6. 1 tsp dry mustard
7. 1 tsp salt
8. ½ tsp black pepper
9. 4 cups water

Instructions:

1. Soak beans in water overnight; drain and rinse.
2. In a Dutch oven over medium heat, sauté salt pork until fat renders, about 5 minutes. Add onion and cook until softened, about 5 minutes.
3. Stir in beans, molasses, brown sugar, dry mustard, salt, pepper, and water. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 6–8 hours, stirring occasionally, until beans are tender and sauce is thickened. Add water if needed to prevent drying.
5. Serve warm, ideally with cornbread.

Tips:

1. For a vegetarian version, omit salt pork and use 2 tbsp vegetable oil, adding 1 tsp smoked paprika for flavor.
2. Check beans at 6 hours; cooking time varies based on bean age and pot type.

Cornbread

Description: A simple, sustaining staple from Native American maize traditions, fueling abolitionists and Underground Railroad conductors in Bleeding Kansas.

Yields: 9 servings (8x8-inch pan)

Prep Time: 10 minutes

Cook Time: 20–25 minutes

Ingredients:

1. 1 cup cornmeal
2. 1 cup all-purpose flour
3. ¼ cup granulated sugar
4. 1 tbsp baking powder
5. ½ tsp salt
6. 1 cup milk
7. ¼ cup vegetable oil
8. 2 large eggs

Instructions:

1. Preheat oven to 400°F (200°C). Grease an 8x8-inch baking pan.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk milk, oil, and eggs until combined.
4. Pour wet ingredients into dry, stirring until just combined (do not overmix).
5. Pour batter into prepared pan and bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
6. Cool slightly, cut into squares, and serve warm.

Tips:

1. For a richer flavor, use buttermilk instead of milk.
2. Add ½ cup corn kernels or ¼ cup diced jalapeños for texture and spice.

Frybread

Description: Born of necessity during the Navajo Long Walk, frybread transforms government rations into a symbol of Indigenous resilience and resistance.

Yields: 8 pieces

Prep Time: 15 minutes

Cook Time: 15–20 minutes

Ingredients:

1. 2 cups all-purpose flour
2. 1 tbsp baking powder
3. ½ tsp salt
4. 1 cup warm water
5. Vegetable oil, for frying (about 2 cups)

Instructions:

1. In a large bowl, mix flour, baking powder, and salt.
2. Gradually add warm water, stirring to form a soft dough. Knead lightly until smooth, about 2 minutes.
3. Divide dough into 8 equal balls. Flatten each into a ¼-inch thick disk (about 5–6 inches wide).
4. Heat 1 inch of oil in a deep skillet to 350°F (175°C).
5. Fry each disk for 1–2 minutes per side until golden brown. Drain on paper towels.
6. Serve warm with honey, powdered sugar, or chili.

Tips:

1. For Indian tacos, top with seasoned ground beef, beans, lettuce, and cheese.
2. Ensure oil is hot to avoid greasy frybread; use a thermometer if possible.

Suffragette Punch

Description: A zesty, citrusy drink served at suffrage rallies in the Mid-Atlantic, symbolizing the vibrant energy of the women’s voting rights movement.

Yields: 8 servings (about 6 cups)

Prep Time: 10 minutes

Cook Time: 5 minutes (for simple syrup)

Ingredients:

1. 1 cup lemon juice (from about 6 lemons)
2. 1 cup orange juice (from about 4 oranges)
3. 1 cup simple syrup (1 cup sugar + 1 cup water, heated until dissolved, then cooled)
4. 4 cups cold water
5. 1 cup club soda (optional, for fizz)
6. Lemon and orange slices, for garnish
7. Fresh mint leaves, for garnish

Instructions:

1. Prepare simple syrup: In a small saucepan, heat 1 cup sugar and 1 cup water over medium heat, stirring until sugar dissolves. Cool completely.
2. In a large pitcher or punch bowl, combine lemon juice, orange juice, simple syrup, and cold water. Stir well.
3. Just before serving, add club soda (if using) for effervescence.
4. Serve over ice, garnished with lemon slices, orange slices, and mint leaves.

Tips:

1. For an adult version, add ½ cup gin or vodka to the pitcher.
2. Use purple and white edible flowers (like violets) to nod to suffrage colors.

Brunswick Stew

Description: A hearty Appalachian stew of game and vegetables, shared in miners’ camps during the Blair Mountain labor uprising, symbolizing solidarity.

Yields: 6–8 servings

Prep Time: 15 minutes

Cook Time: 1–2 hours

Ingredients:

1. 1 lb boneless chicken, cut into chunks
2. ½ lb pork shoulder, cut into chunks
3. 1 medium onion, chopped
4. 2 cups diced tomatoes (fresh or canned)
5. 1 cup corn kernels (fresh, frozen, or canned)
6. 1 cup lima beans (fresh, frozen, or canned)
7. 2 cups chicken broth
8. ¼ cup barbecue sauce
9. 1 tbsp Worcestershire sauce
10. Salt and pepper, to taste

Instructions:

1. In a large pot over medium heat, sauté onion until softened, about 5 minutes.
2. Add chicken and pork, cooking until browned, about 8 minutes.
3. Stir in tomatoes, corn, lima beans, chicken broth, barbecue sauce, Worcestershire sauce, salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer for 1–2 hours, stirring occasionally, until meat is tender and flavors meld.
5. Serve hot with cornbread.

Tips:

1. Substitute squirrel or rabbit for traditional game flavor if available.
2. Adjust thickness with additional broth or simmer longer for a thicker stew.

Collard Greens

Description: A soul food cornerstone, simmered with bacon, sustaining Civil Rights marchers in 1965 Selma with nourishment and cultural resilience.

Yields: 4–6 servings

Prep Time: 15 minutes

Cook Time: 1–1.5 hours

Ingredients:

1. 1 lb collard greens, stems removed, leaves chopped
2. ½ lb bacon, chopped
3. 1 medium onion, chopped
4. 2 garlic cloves, minced
5. 2 cups chicken broth
6. 1 tbsp apple cider vinegar
7. 1 tsp granulated sugar
8. Salt and pepper, to taste

Instructions:

1. In a large pot over medium heat, cook bacon until crisp, about 8 minutes. Remove bacon and set aside, leaving fat in the pot.
2. Add onion and garlic to bacon fat; sauté until softened, about 5 minutes.
3. Add collard greens, chicken broth, apple cider vinegar, sugar, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer for 1–1.5 hours, stirring occasionally, until greens are tender.
5. Stir in reserved bacon and serve hot, with pot likker and cornbread.

Tips:

1. Use smoked turkey or ham hocks instead of bacon for variation.
2. Save pot likker (broth) for dipping cornbread or as a nutrient-rich base for soups.

Fajitas

Description: Born from South Texas vaqueros’ ingenuity, fajitas use marinated skirt steak to celebrate Mexican American resilience amid immigration struggles.

Yields: 4 servings (8 fajitas)

Prep Time: 15 minutes (plus 30 minutes marinating)

Cook Time: 15 minutes

Ingredients:

1. 1 lb skirt steak
2. 1 red bell pepper, sliced
3. 1 green bell pepper, sliced
4. 1 medium onion, sliced
5. 2 tbsp olive oil
6. 2 tbsp lime juice (from about 1 lime)
7. 1 tsp chili powder
8. 1 tsp ground cumin
9. Salt and pepper, to taste
10. 8 flour tortillas, warmed

Instructions:

1. In a bowl, combine olive oil, lime juice, chili powder, cumin, salt, and pepper. Add steak, coat well, and marinate for 30 minutes.
2. Heat a large skillet or grill pan over high heat. Grill or sear steak for 3–4 minutes per side for medium-rare. Remove and let rest 5 minutes, then slice thinly against the grain.
3. In the same skillet, sauté bell peppers and onion until soft, about 5–7 minutes.
4. Serve sliced steak and vegetables in warm tortillas with salsa, guacamole, or sour cream.

Tips:

1. Substitute chicken or portobello mushrooms for vegetarian fajitas.
2. Warm tortillas in a dry skillet or microwave for softness.

Avocado Eggs Benedict

Description: A Californian twist on a classic, this dish with creamy avocado and hollandaise reflects the Castro’s vibrant LGBT brunch culture and resistance.

Yields: 4 servings (8 halves)

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

1. 4 English muffins, split and toasted
2. 8 large eggs
3. 1 ripe avocado, sliced
4. 8 slices bacon
5. 2 tbsp unsalted butter
6. Salt and pepper, to taste
   
7. Hollandaise Sauce:
8. 3 egg yolks
9. 1 tbsp lemon juice
10. 1 tsp Dijon mustard
11. ¼ tsp salt
12. Pinch of cayenne pepper
13. ½ cup unsalted butter, melted and hot

Instructions:

1. Hollandaise Sauce: In a blender, combine egg yolks, lemon juice, mustard, salt, and cayenne; blend for 5 seconds. With blender running, slowly stream in hot melted butter until emulsified. Set aside, keeping warm.
2. Cook bacon until crisp, about 8 minutes. Drain on paper towels.
3. Poach eggs: Bring a pot of water to a simmer, add a splash of vinegar, and gently poach eggs for 3–4 minutes until whites are set but yolks are runny. Remove with a slotted spoon.
4. Toast English muffins and spread lightly with butter.
5. Assemble: On each muffin half, layer bacon, avocado slices, a poached egg, and a spoonful of hollandaise. Season with salt and pepper.
6. Serve immediately.

Tips:

1. Use a double boiler for hollandaise if no blender is available; whisk constantly to avoid curdling.
2. Substitute Canadian bacon or smoked salmon for traditional variations.

Chicago-Style Hot Dog

Description: A vibrant, vegetable-loaded hot dog reflecting Chicago’s working-class and immigrant roots, tied to the Special Olympics and disability rights.

Yields: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

1. 4 all-beef hot dogs (preferably Vienna Beef)
2. 4 poppy seed hot dog buns
3. Yellow mustard, to taste
4. Neon green relish, to taste
5. ½ cup chopped white onion
6. 4 tomato wedges
7. 4 dill pickle spears
8. 8 sport peppers
9. Celery salt, to taste

Instructions:

1. Grill or boil hot dogs until heated through, about 5–7 minutes.
2. Steam or microwave poppy seed buns until soft, about 20–30 seconds.
3. Place hot dogs in buns. Top with mustard, relish, onion, tomato wedges, pickle spears, sport peppers, and a dash of celery salt.
4. Serve immediately with fries.

Tips:

1. Never use ketchup, per Chicago tradition.
2. For homemade poppy seed buns, see below for a detailed recipe.

Homemade Poppy Seed Hot Dog Buns

Yields: 8–10 buns

Prep Time: 40 minutes (plus 1.5–2 hours rising)

Cook Time: 18–25 minutes

Ingredients:

1. 1 cup warm milk (110–120°F / 43–49°C)
2. 2 tsp instant yeast (or active dry yeast)
3. 2 tbsp granulated sugar
4. 2 ½ cups all-purpose flour (or bread flour)
5. 1 tsp kosher salt
6. 1 large egg
7. 3 tbsp unsalted butter, melted and cooled
8. 1 large egg white (or whole egg, for egg wash)
9. 2 tsp cold water
10. 3 tbsp poppy seeds

Instructions:

1. If using active dry yeast, combine warm milk, 1 tsp sugar, and yeast in a bowl; let sit 5–10 minutes until foamy. (Instant yeast can be mixed directly with dry ingredients.)
2. In a large bowl or stand mixer, combine 2 ¼ cups flour, remaining sugar, and salt. Add yeast mixture (or instant yeast), egg, and melted butter. Mix until a shaggy dough forms.
3. Knead on a floured surface (or with dough hook) for 5–7 minutes, adding remaining ¼ cup flour as needed, until smooth and elastic.
4. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 60–90 minutes until doubled.
5. Deflate dough and divide into 8–10 equal pieces (70–80g each). Shape into 5–6 inch logs, pinching seams. Place seam-side down on a parchment-lined baking sheet.
6. Cover loosely and let rise for 30–45 minutes until puffy.
7. Preheat oven to 350°F (175°C). Whisk egg white with water for egg wash. Brush buns and sprinkle with poppy seeds.
8. Bake for 18–25 minutes until golden. Cool on a wire rack.

Canned Tuna Poke Bowl

Description: A quick, pantry-friendly version of traditional Hawaiian poke, reflecting Native Hawaiian resilience and sovereignty movements.

Yields: 1 serving

Prep Time: 15 minutes

Cook Time: 15–20 minutes (for rice)

Ingredients:

1. 1 (5 oz) can tuna (in water or oil), drained and flaked
2. 1 tbsp soy sauce (or tamari)
3. 1 tsp toasted sesame oil
4. ½ tsp rice vinegar
5. ¼ tsp grated fresh ginger (optional)
6. Pinch of red pepper flakes (optional)
7. 1 green onion, thinly sliced
8. 1 cup cooked white or brown rice
9. ½ small cucumber, thinly sliced
10. ¼ cup cooked edamame
11. ¼ cup shredded carrots or sliced red cabbage
12. ¼–½ avocado, sliced or diced
    
13. Spicy Mayonnaise:
14. 2 tbsp mayonnaise
15. 1 tsp sriracha
16. ¼ tsp lime juice
    
17. Optional Toppings: Pickled ginger, nori strips, sesame seeds

Instructions:

1. Cook rice according to package instructions; optionally season with 1 tsp rice vinegar and a pinch of salt.
2. In a small bowl, mix tuna with soy sauce, sesame oil, rice vinegar, ginger, red pepper flakes, and half the green onion.
3. In a small bowl, whisk mayonnaise, sriracha, and lime juice for spicy mayo.
4. In a serving bowl, layer rice, then arrange tuna, cucumber, edamame, carrots, and avocado.
5. Drizzle with spicy mayo and garnish with remaining green onion, pickled ginger, nori strips, and sesame seeds.
6. Serve immediately.