WHITE CHILI WITH GREEN CHILI

Submitted by Larry and Paula Waller - s/v Lapidus

• 1 lb. boneless skinless chicken breast, cut into ½ in. cubes
• 1 medium onion, chopped
• 1 tbs. vegetable oil
• 2 cans great northern beans, rinsed and drained
• 1 can chicken broth
• 10-12 roasted, peeled green chilis (preferably Big Jims, but milder Anaheims may be easier to purchase fresh), cut in ½ inch pieces
• 1 t. salt
• 3 cloves garlic, chopped
• 1 t. cumin seeds (or ground cumin)
• 1 t. dried oregano
• ½ t. pepper
• ¼ t. cayenne pepper
• 1 cup sour cream
• ½ cup whipping cream

In a large saucepan, sauté chicken and onion in oil until chicken is no longer pink. Add garlic, beans, broth, chilis and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Remove from the heat, add sour cream and whipping cream. Serve immediately.

NOTE: Canned chilis can be substituted, but flavor will suffer. Chilis can be roasted in oven, cooled and peeled.

To order New Mexican flame roasted, frozen green chilis, go to

http://newmexicanconnection.com/

Pork Goulash

Submitted by David & Lori Dunagan - s/v Mollie Jean

1. In a pressure cooker, heat oil over medium-high heat. Add pork in batches and brown all sides. Transfer to a bowl and set aside.
2. Reduce heat to medium. Add onion and sauté until it starts to brown. Stir in garlic and red pepper; sauté for 2 minutes. Stir in broth, wine, tomato, paprika and pork with any accumulated juices.
3. Lock the lid in place and bring cooker up to full pressure over high heat. Once at full pressure, reduce heat to medium-low, just to maintain even pressure, and cook for 12 minutes.
4. Remove from heat and release pressure quickly.
5. Put on a large pot of boiling salted water. Cook egg noodles until almost tender.
6. In a small bowl, whisk flour together with sour cream; whisk into the stew. Simmer, stirring, for about 5 minutes or until thickened.
7. Drain cooked noodles and add to stew; cook for about 10 minutes or until noodles are tender.

Prep time: 10 minutes

Cook time: 30 minutes

Romano Cheese Wedges

Submitted by David & Lori Dunagan - s/v Mollie Jean
(great for potlucks if you just scored some fresh french bread)

1. Preheat oven to broil. Slice bread in 1/2 inch slices.
2. In a mixing bowl, combine cheese, garlic and cream cheese.
3. Spread the mixture onto the sliced bread.
4. Broil for about 2-3 minutes, or until the cheese melts. Don't let it burn!
5. Carefully remove and lightly coat with EVOO
6. Allow to just slightly cool and you should be able to stack to deliver to your potluck!

Prep time: 5 minutes

Cook time: 5 minutes

Sundowner Crackers

Submitted by David & Lori Dunagan - s/v Mollie Jean
(inexpensive and quick to make snacks for the end of the day)

1. Empty Saltine crackers into the ziplock bag
2. Add Canola oil, seal bag and carefully tumble and turn to mix up the oil on the crackers
3. Add Ranch Dressing Packet, then seal and tumble some more!
4. Add your spice of choice. You can make several different varieties in their separate bags. We add 2 tablespoons of Red Pepper Flakes. Seal and tumble again.
5. Put the bag in the fridge and let it sit for a couple of hours.
6. When ready, eat em from the bag or serve them in a big bowl.

Prep time: 5 minutes

Cook time: none

Reggae Sun Splash Party Recipes

Submitted by Terry & Bill Ray-s/v Exit Strategy

Jerk Chicken (Serves 4)

3lbs. of chicken breasts
6 jalapeno peppers, cut into chunks
3 medium onions, cut into chunks
8 cloves garlic, minced
2 Tbsp. thyme
2 Tbsp. ground allspice
2 Tbsp. sugar
2 Tbsp. salt
2 tsp. ground black pepper
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1/2 cup olive oil
1/2 cup soy sauce
1 cup orange juice
1 cup white vinegar
juice of one lime

Cut chicken breast halves across grain into 3 or 4 strips; set aside.

Finely chop the jalapeno peppers, onions and garlic in food processor. Move to a large bowl and add all remaining ingredients to make jerk sauce.

Rub the sauce into the meat, saving some for basting and dipping later. Leave the chicken in the refrigerator to marinate overnight.

Grill the chicken pieces slowly until cooked, turning and basting regularly.

Rice and Peas (Serves 12)

3 cups long grain or brown rice
1 can coconut milk
5 cups water
1 can kidney beans
5 cloves of garlic, minced
1 jalapeno pepper, whole
3 scallions or green onions, whole
1 tsp. salt
1 tsp. black pepper

Put small amount of oil, (about 2 Tbsps.) in large sauce pan; add rice and heat, stirring constantly until rice is mostly opaque. Add coconut milk and water; bring to a boil then reduce heat. Add remaining ingredients; cover pan and let simmer (without lifting lid) about 45 minutes or until tender. Remove the whole jalapeno pepper and scallions, pack rice and peas into a appropriately sized bowl and invert it into a large plate for serving.

Mashed Plantains (serves 4)

2 plantains
1/2 cup coconut milk
1 Tbsp. butter
1/4 tsp. salt

Choose dark and slightly soft plantains (they should look like a very ripe banana). Peel and cut into chunks. Cook plantains in boiling water 20 minutes or until tender; drain. Combine plantains, coconut milk, butter and 1/4 salt in medium bowl, mash to desired consistency. Serve warm.

Festivals (makes 8)

1 1/2 cups flour
3 Tbsp. cornmeal
1/2 tsp. salt
3 Tbsp. sugar
1tsp. baking powder
1 cup water
1 tsp. vanilla

Combine dry ingredients. Combine water and vanilla. Add a small amount of water to the dry mixture, work the water in with your fingertips. Keep adding small amounts of water. When 1/2 of the cup has been added, the mixture should resemble breadcrumbs. Continue adding water until the dough becomes firm and only slightly sticky (you should not need to use the entire cup of water). If the dough gets too sticky to work, add more flour. Cover and let stand at room temperature for 30 minutes.

Divide into eight portions; knead each slightly and shape into a small sausage (oblong) shape. Dust each with a mixture of flour and cornmeal and deep fry until light brown.**

**I did not deep fry the festivals. I lightly browned them in a small amount of oil and removed them to a cookie sheet and baked them at 400 degrees for 8-10 minutes or until cooked inside.
Festivals should be chewy.

Gingerbread cake

1/2 cup butter
1/2 cup sugar
1-1/2 tsp. soda
2 eggs
1 cup molasses
2-1/2 cup flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1 tsp. salt
1 cup hot water

Cream butter and sugar; add eggs and molasses. Sift flour and spices; add to butter, egg mixture slowly alternating with hot water and ending with flour mixture. Bake in a shallow pan at 325 degrees for 35 minutes or until a pick come out clean.

More Sun Splash Receipes

Submitted by Mary and Woody Lusk-s/v Lady Cambria II

Fajitas

Chicken Breasts
Fiesta Fajita Seasoning (Sprinkle generously on both sides of chicken)
Place in a large zip lock bag
Mix the following in a bowl and pour over the chicken
1 jar of Arriba Fire Roasted Mexican Green Salsa
1/4 to 1/2 cup Corn Oil
Press pods of 1/2 to 1 whole garlic into mixture
Squeeze limes into mix (use 4 to 6 depending on how juicy they are)
Pour mix into the zip lock bag with chicken and turn bag over and over to cover all of the chicken
Let marinade about 3-4 hours

Coconut Ice Cream

Beat 6 eggs well(with a mixer)
Mix in 3/4 cup sugar
Mix in 1 Tablespoon Vanilla Extract and 1 Tablespoon Coconut Extract
On low speed, add 1 can Coco Lopez
1 Pint Half & Half
2 Cans Carnation Milk

Pour into ice cream freezer container and use reguar milk to reach "Fill Line" of container.
Freeze according to Ice Cream Maker instructions.
Use toasted coconut flakes as topping

For regular vanilla ice cream, use 1 can of Eagle Brand Milk in place of the Coco Lopez