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Shoshone-Bannock History in Idaho
PART I OF II: 2008's historic Idaho Democratic Convention, held in Boise, ID, June 12-14, invited Idaho Native American Tribal members from the Shoshone-Bannock/Fort Hall, Shoshone-Paiute/Duck Valley, Nez Perce, and Coeur D'Alene tribal communities to take an active part in the convention activities. On June 12th, the Idaho AFL-CIO hosted a Democratic picnic for convention goers. Mr. Ted Howard, Cultural Resource Director, Duck Valley, spoke to picnic participants about the Shoshone-Paiute-Bannock history in the Boise Valley area. 9:49 minutes.

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All convention tribal members participated in the grand entry at the beginning of the June 13th Idaho Democratic Convention gathering followed by a flag ceremony and presentation by Mr. Lee Juan Tyler, Council Member, Shoshone-Bannock/Fort Hall community. Fort Hall and Duck Valley singers and drummers played songs for the grand entry, flag ceremony and recessional.
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Recipes->Buffalo: Buffalo Fillet With Honey Roasted Vidalias

Posted on Monday, January 28 @ 16:14:22 CST

Source: Submitted by Reader

This savory buffalo fillet recipe serves a gathering of sixty.

Stumble It!

Ingredients:

30 Yellow peppers, seeded and minced
7.5 Red onion minced
15 Yellow tomato, seeded and minced
7.5 tsp Coriander, minced
7.5 tsp Orange juice
7.5 tsp Honey
Salt and pepper to taste

RED PEPPER SAUCE

15 Red pepper, seeded and chopped
3.75 Onion, chopped
15 Chipotle in adobo sauce
15 tsp Cider vinegar
60 Fillets, ten ounces each
60 large Vidalias, peeled and cored
5400 gm Sugar snaps, clipped
14400 gm Enoki mushrooms, broken apart
7200 gm Carrot, julienne
3600 gm Spinach, sauteed with garlic, salt and pepper
30 tblsp Honey
15 tblsp Peanut oil

Instructions:

In a bowl combine all salsa ingredients, stir to combine and allow to sit for 1/2 hour.

In a blender, puree all sauce ingredients, until smooth. Adjust seasoning and reserve.

Season fillet with salt and pepper. Rub onion with honey, oil and salt and pepper. Place in pan and cover 35 minutes at 350 degrees or until soft.

Remove center of onion and chop. Add to spinach.

Blanch sugar snaps and carrots.

Buffalo Tribe Journey
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Roast fillet at 550 degrees for 10 minutes.

Place mushrooms, sugar snaps, carrots and a little spinach in onion. Garnish plate in 2 quarters with spinach. Garnish other 2 quarters with yellow pepper salsa. Place meat in 1 quarter of salsa and onion in the other quarter of salsa. Garnish with red pepper sauce.

Serves 60.

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