For the past decade Ulrich Krauss has curated projects that aim to bring fine and culinary art together. He will be installing and interpreting The Endangered Species Recipe Book, a work by Hugo Bastidas and I at Zagreus Project (image of art/food exhibition above) this June. This work is dedicated to the naturalist E.O. Wilson who believes that by the end of this century—in our lifetimes, we will lose half of all plants, animals and birds on our planet, if our current rate of ecological destruction continues. The Endangered Species Recipe Book isn’t actually a book. It is a series of oil paintings on paper. Each painting depicts an extinct or endangered animal, along the earliest known, or commonly prepared, recipe that us humans may have used to cook the unfortunate creature. Below is a sampling of full recipes (mostly in English) along with each recipes “page” or painting in the exhibition. Bon appetit! Eliz
The Caribbean monk seal, (Monachus tropicalis)
Savoury Seal Hearts
1 Large seal heart
1 c Bread crumbs or cooked rice
1 ts Parsley
1/2 ts Sage
1/2 ts Salt
1/4 ts Pepper
2 tb Onion flakes, softened in lukewarm water
Slices of fat bacon
2 tb Melted butter
Soak the heart in salted water overnight.
Wash the heart well and trim off the fat, large veins and thread-like cords
Cut the heart into thick slices.
Grease a casserole well with butter.
Make a stuffing of bread crumbs or cooked rice, parsley, sage, salt, pepper and the onions. Toss lightly. Place the slices of heart, stuffing and slices of fat bacon in layers, alternately in the greased casserole and top with the melted butter. Cover tightly and bake in a moderate oven for at least 2 hours. Serves 4.
StKida House Mouse, Mus musculus muralis, SHEPHERD’s PIE from http://www.rense.com/general27/ram.htm
Take 4 potatoes, boil, mash, season, add cream, mash some more, line 8″ pieshell with them.
Boil six medium sized mice. Rats are ok if you know what they’ve been eating. No Buick upholstery or graveyards.
If the rodents are the right size, you should have a cup of rat meat (depending if you’ve cleaned the carcasses well enough.) Season with salt, pepper, cayenne, add l cup blanched, chopped almonds, l cup cracker crumbs, l egg, (reserve l tsp for topping) making a burger. OPTIONAL: bell pepper, onions, cilantro, parsley, thyme, oregano, l can creamed corn, l can of those crunchy chinese things, water chestnuts, chopped olives, a dash of catsup or tomato sauce.
Fill the pie. Cover with more potatoes. Use egg/cream to wipe down pie so it toasts brownish in oven.
Remember, a rabbit is just a big rodent. The taste of the flesh is identical. TIP: when cooking rodents, pre-soaking up to 5 hours helps take away that pesky rodent flavor. AND the longer you cook it, with the other ingredients, the better the meat tastes.
The European Bison (Bison bonasus)
Bison Arm Roast Stew from http://www.deviantart.com/browse/all/artisan/?view_mode=2&order=9&q=diced+veggies
This isn’t the original recipe sited in the painting. However it is the best complete recipe that we can currently find for the animal.
Take a six-quart crockpot and place a full bison arm roast at bottom. Take one full bulb elephant garlic, chop into pieces about size of the last digit of your finger, and scatter around the roast. Sprinkle 1/4 tsp each ground savory, Ceylon cinnamon, rosemary leaf powder, and ground marjoram atop roast. Repeat around roast over the garlic. Sprinkle 10 turns of finely ground Himalayan pink salt over roast.
Wash and cut into bite-sized wedges two small round sweet summer squash (sea green outside, creamy inside) and one golden zucchini. Place in crockpot. Wash and dice two large white carrots and eight small purple carrots, and add to crockpot. Sprinkle with 1 tsp kosher salt and 1 tsp Turkish fine ground Sumatran espresso coffee. Pour 1/4 cup pomegranate wine evenly over the carrots. Clean and dice two orange-fleshed sweet potatoes and add to crockpot.
Add 1/4 cup pom/cherry juice, then sprinkle evenly over the top 1/2 tsp each of ground savory, Ceylon cinnamon, rosemary leaf powder, and ground marjoram. Sprinkle 15 turns of finely ground Himalayan pink salt on top. Cover and cook on low for 10 hours. Salt to taste. The roast falls apart gloriously, a bit like pulled pork or beef, and the veggies make for a wonderfully savory stew.
Baiji (Lipotes vexillifer), Yangtze River dolphin from http://www.chinesefood-eye.com/recipe_100276_pf-changs-mahi-mahi.aspx
Pf Changs Mahi Mahi:
4 ounce fillets,
1 tablespoon vegetable oil
1/2 clove garlic, minced,
2 tbsp balsamic vinegar,
1/2 tsp fresh ginger, minced,
2 teaspoons olive oil,
2 tbsp soy sauce,
2 tbsp honey,
A dash of salt and pepper to season.
Directions: Combine marinade ingredients in a bowl, marinate fillets, well coated and place skin side down. Refrigerate for 13-15 minutes with plastic bag covered.
Remove fillets, don’t discard the marinade. Heat your frying pan hot with oil over medium-high heat. Add fish fry for 6 minutes on each side until done. Transfer to serving plate and keep warm.
Reheat the pan, add marinade, heat until the sauce starts to be consistently. Then pour sauces on the top of fish. Serve hot with cooked vegetables.