Indian Fry Bread Tacos with Bison

Indian Taco- Oops, forgot the cheese! This is my favorite way to eat a taco. You could attempt to fold it, like a taco, but it's easier to use a fork.

When my kids were growing up, one of our favorite summertime outings, was going to any All-Nations Powwow, that came to our area.
Being part-Blackfoot, Cherokee, and Nez Perce, I wanted them to learn about, and take pride in their heritage.
OK... I went for the fry bread, and Indian tacos, too! These are pretty much the same toppings as a Mexican taco, except I use bison, the fry bread makes these unique, and really good. Buffalo meat is lower in fat and cholesterol, than beef. It has a very similar taste, and is not gamey, like venison can be.
Here's a link for The National Bison Association. There's a lot of info, plus a vendor search for bison retailers. 
When I was a kid, there were a few months, when our grocer stocked beefalo.This is a crossbreed of wild buffalo, and domestic cattle. Those were the tenderest, most flavorful steaks and roast, I have ever had. If you're lucky enough to live near a breeder, you really should give it a try. The best way I can describe it is, it tastes like beef, but beefier. It has an almost, buttery taste too. I can only find ground bison now, and pay $9.00lb. So I don't make these with bison, very often, and use ground chuck instead.

(It's better, to have all the toppings prepared ahead of time, then make the fry bread last.)

Ingredients:

1 small can of re-fried beans
4oz.can of green chilies
1 recipe guacamole
jar of taco sauce or salsa
sour cream
1lb ground bison
1/2cup water
1/2 of an envelope of taco seasoning
diced tomatoes
shredded lettuce
scallions
shredded sharp cheddar cheese
1 recipe Indian fry bread

Preparation:
In a small bowl, combine the re-fried beans and green chilies. Set aside.
Prepare the guacamole.Refrigerate until needed.
Prepare the lettuce, tomato, and scallions. refrigerate until needed.
In a skillet, brown and chop the bison. Drain fat, if any, and return it to the skillet.
Add the water and taco seasoning to the bison, and simmer until the water has evaporated.
Prepare the Fry bread.
On a warm piece of bread, spread a layer of the bean mixture, followed by a layer of guacamole, a drizzle of taco sauce, sour cream, bison, then lettuce, tomato, scallions and cheese.
And good luck, trying to eat the whole thing!

Bacon Wrapped Rock Cornish Game Hens with a Persian Fruit and Nut Stuffing

 Bacon Wrapped Rock Cornish Game Hens with a Persian Fruit and Nut Stuffing- served with country green beans

Dried fruit, and nut stuffing is used throughout the Middle East , particularly Iran. The marinade, and bacon for the hen, is an alteration I made, I think it's a nice addition, to this traditional dish. The Persians use dried barberries, in addition to the other fruits. It can be made with, or without rice. I use the leftover, citrus juice to make Frozen raspberry margaritas . This combination is one of my favorite meals.

For the marinade:
4 Rock Cornish game hens-thawed
zest of 1 orange
zest of one lime
zest of 1 lemon
2tsp.minced garlic
1Tbl. olive oil
Combine the zest, garlic and oil. Rub the mixture over the hens and refrigerate, at least 2 hours, or overnight.

For the stuffing:
1Tbl oil
1small onion-diced
2Tbl. chopped pistachios
1Tbl. chopped walnuts
6 dried apricots- chopped
5 dried prunes-chopped
3Tbl dried cherries-chopped
1/4cup water
1Tbl. tomato paste
1cup cooked rice

You'll also need:
8 slices- thick sliced bacon
toothpicks

Preparation:
While the hens are marinating, make the stuffing.
Heat the oil in a skillet, add the onions, and fry until they are softened.
Add the fruit and nuts and fry a minute longer.
Add the water and tomato paste, and cook stirring a bit longer, until well blended.
Turn off the burner, and stir in the rice. Allow to cool.
Preheat the oven to 375*
Stuff the hens with the rice mixture, then wrap two slices of bacon, around the mid-section, and secure with 2 toothpicks. Place the hens in a13x9 baking dish.
Bake 1hour at 375*, then turn the heat to 425* and bake an additional 30-40 minutes, or until cooked through , and beginning to brown.
Remove the pan from the oven and serve 1 hen per person.

Mix together the zests, garlic, and olive oil. Rub it on the hens. Cover and refrigerate at least two hours, or overnight.

    While the hens are marinating, make the stuffing, and allow to cool.

 Stuff the hens and wrap each in two slices of bacon, securing it with toothpicks. Bake at 375* for 1 hour, turn the heat to 425* and bake an additional 30-40 minutes, or until cooked through, and beginning to brown.