Kai restaurant at the Sheraton Wild Horse Pass Resort and Spa, Arizona, fuses traditional Native American culture with the 21st century to create new interpretations of a celebrated cuisine.
Recipe for Recado Rack of Lamb
Native Americans acquired sheep shortly after their introduction by the Spanish in 1598. This recipe for Recado Rack of Lamb blends a classic mixture of Native southwest seeds, nuts and spices that complement the rich lamb.
Ingredients – 4 servings
- 2 8–rib (1–1/2 pound) rack of lamb
- ground pecans
- Recado rub (note: not a Kai recipe)
- salt & pepper to taste
Preparation
- Pre-heat oven to 375º
- Remove any fat and silver skin from the rack of lamb
- Clean the bones and wipe with a damp cloth
- Cut in half, season with salt & pepper and rub generously with Recado.
- Roll the racks into the ground pecans
- Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
Recado rub - makes about 1/2 cup
Ingredients
- 2 tablespoons Annatto seeds
- 1 tablespoon Peppercorns
- 5 or 6 Whole cloves or allspice berries
- 2 teaspoons Cumin seeds
- 2 teaspoons Mexican dried oregano
- 1 teaspoon Cinnamon
- 2 teaspoons Salt
- 8 to 10 Garlic cloves
- 1/4 cup Sour orange juice or vinegar
Preparation
- Toast the whole spices – annatto seeds, peppercorns, whole cloves or allspice berries and cumin seeds – in a hot, ungreased skillet, cast iron is best, for a few minutes, stirring until they release their aroma.
- Place the garlic and sour orange juice or vinegar into a blender or small food processor and process until smooth.
- Place the spices into a bowl and stir in the garlic puree until the paste is smooth. Set aside for at least a few hours before using to allow the flavors to meld.
Gluten Free Multigrain Miracle Bread
Since wheat was another Spanish import, Native Americans of the Southwest used a large variety of grains and seeds. Kai builds on that tradition in creating a 21st. century recipe.
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup soy flour
- 1/2 cup Millet starch
- 1/4 cup cornstarch
- 1/2 cup rice flour
- 3 teaspoons xanthan gum
- 2 teaspoons active dry yeast
- 1/2 cup chia seeds
- 1 teaspoon salt
- 2 eggs
- 2 additional egg whites
- 1 cup water, at room temperature
- 2 Tablespoons vegetable oil
- 2 Tablespoons honey
- 2 teaspoons apple cider vinegar
- grated zest of 2 oranges
Preparation
- Preheat oven to 200º
- Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
- Combine all wet ingredients in a separate bowl using an electric mixer on low or medium speed. When fully combined, slowly add the dry ingredient mixture and mix until fully blended, with no lumps, Scrape the sides.
- Grease a 9” X 5” bread pan and pour the dough into the pan.
- Turn off the oven and immediately place the pan in it. Do not open the door again and allow the dough to rise for 90 minutes. It should rise to the very top of the p
- Turn the oven on to 350º and bake for 35 to 40 minutes. The crust should be golden brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice the bread until it is fully cool
Kai Restaurant, Sheraton Wild Horse Resort Aji Spa, Gila River Indian Community, Phoenix Arzona
Marc d'Entremont - Years of experience as a chef, historian and teacher guides my travel and food writing. I explore all things that shape a culture.
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