Fall Dining with Maya Magic (Recipes)

Atlanta architect Jim O'Kon, renowned authority on Maya culture.Photo byDown South Today

The late Jim O'Kon, architect, explorer and world-renowned authority on Maya culture, shared his knowledge of Maya culinary gifts with me, expanding my dinner table with exciting ingredients.

Autumn dining takes on a whole new level of culinary delight with the infusion of ingredients from south of the border. From the rich and complex flavors of the Maya culture, these ingredients add a vibrant twist to traditional autumn dishes. Take chilies, for example, with their bold and fiery taste that can elevate any savory dish, adding warmth and depth. Then there's corn, a staple in Maya cuisine, which brings a natural sweetness and a satisfying texture to soups, stews, and casseroles.

And let's not forget about vanilla, another Maya treasure, known for its aromatic and indulgent qualities. Its subtle sweetness can transform desserts into decadent delights, making them even more appealing during the fall season. Incorporating these ingredients into autumn recipes introduces a tantalizing fusion of flavors that will bring warmth and excitement to the dining table. Embrace the magic of the Maya treasures.

Hominy, Tomato, Chili SoupPhoto byDown South Today

Hominy, Tomato and Chili Soup

Ingredients:

1 teaspoon cumin seeds
2 tablespoons olive oil
1 cup finely chopped white onion
1 large fresh Anaheim chili, stemmed, seeded, chopped (about 1/2 cup)
2 large garlic cloves, minced
1 dried New Mexico chili, stemmed, seeded, torn into small pieces
1 teaspoon dried Mexican oregano
4 cups low-salt chicken broth
1 14- to 15-ounce can golden hominy, drained
1 14-to 15-ounce can diced tomatoes in juice
1/3 cup finely crushed tostadas caseras or corn chips
1 to 2 tablespoons fresh lime juice

Preparation:

Toast cumin seeds in heavy small saucepan over medium heat until beginning to darken in color, stirring often, about 3 minutes. Cool 10 minutes. Enclose in plastic bag and crush with hammer or mallet.

Heat oil in heavy large saucepan over medium-high heat. Add onion, Anaheim chili, and garlic. Sauté until onion is translucent, about 5 minutes. Add New Mexico chili, oregano, and cumin seeds. Stir 2 minutes longer. Add broth, hominy, tomatoes with juices, and tostadas caseras. Bring soup to boil; reduce heat to medium-low, cover, and simmer until dried chili is very soft and flavors blend, about 45 minutes. Season soup with salt and pepper, then lime juice to taste.

Salmon with Hominy and ChiliesPhoto byDown South Today

Salmon with Chiles & Hominy

Ingredients:

3 chipotle chiles (about) from canned chipotle chiles in adobo
2 tablespoons apricot jam or preserves
1 1/4 teaspoons red wine vinegar
1/2 teaspoon ground cumin
Nonstick vegetable oil spray
2 6- to 7-ounce salmon fillets with skin (scant 1 inch thick)
1 15-ounce can hominy, drained, juice reserved
1 tablespoon butter
1 tablespoon chopped fresh cilantro

Preparation:

Preheat oven to 450°F. Using back of spoon, press enough chipotles through fine sieve into small bowl to measure 2 teaspoons puree. Mix puree, jam, vinegar, and cumin in bowl; season glaze to taste with salt.

Coat small rimmed baking sheet with nonstick spray. Arrange salmon on sheet; sprinkle with salt and black pepper. Spread half of glaze over each fillet. Roast until just opaque in center, about 10 minutes.

Meanwhile, puree hominy and 3 tablespoons reserved juice in mini processor until almost smooth. Transfer to small skillet. Add butter and cilantro. Stir over medium heat until warmed through, mixing in more reserved juice by teaspoonfuls if too thick. Season to taste with salt and pepper.

Divide hominy between 2 plates, top with salmon, garnish and serve.

Kentucky Bourbon Vanilla Bean Pudding

Vanilla is a gift from the Maya.

Ingredients:

1 and 2/3 cups whole milk divided
1 cup half and half or light cream
1 vanilla bean
2/3 cup sugar
2 Tbsp cornstarch
1/4 teaspoon salt
2 large eggs
2 tbsp Kentucky Bourbon
1 tsp real vanilla extract

Instructions:

Put 1 cup of the milk and the half and half in a saucepan. Run the tip of a sharp knife along the length of the vanilla bean, split it open and use the side of the knife to scrape the seeds into the pan. Add the bean along too. Heat just until it comes to a simmer over medium heat.

While that is heating, whisk together the sugar, cornstarch, and salt in a medium heatproof bowl.

Whisk in the remaining 2/3 cup whole milk, and then the eggs. Once the milk has just come to a simmer, very gradually drizzle it into the cornstarch mixture in the bowl, whisking the whole time.

Return the mixture back into the saucepan, stirring constantly with a rubber spatula or whisk.

Once it comes to a simmer, cook it for one minute longer, stirring constantly. Stir in the vanilla extract and bourbon and divide the pudding among 5 or 6 dishes.