Bembe Beach Chile Blanco
Source of Recipe
Jeff Holland, Annapolis Boat Shows
Recipe Introduction
Created for the "Red Hot Annapolis Chili Contest" sponsored by the Community Associations of Annapolis, Maryland. This event drew more than a dozen chile cooks from neighborhood associations all around Annapolis. Jeff was representing the Bembe Beach Association. You can freely change the smoking wood. Bembe Beach driftwood is just not available outside of Bembe Beach.
Smoke a 6-lb turkey breast, using oak and other driftwood collected on Bembe Beach. Pull half of the breast meat from the bone, pulling pieces apart into roughly 1-inch bits.
Select the following peppers:
1 Green Bell
1 Yellow Bell
1 Red Bell
1 Cubanelle
1 Serrano
5 Jalapeno
Cut each pepper in half, wash out the seeds, pat dry, drizzle with olive oil and grill until the skins become charred. Rinse under cold water, peeling away the charred skin. Cut into 1/2 inch pieces. Grill, peel and mash a whole
head of garlic. Remove fat from four 15-oz cans Great Northern beans. Heat the ingredients in a dutch oven, adding one tablespoon of brown sugar, one cup of water, one cup of white wine, one 10-os bag of frozen peeled pearl
onions, half a 16-oz bag of frozen shoepeg corn, and full bottle of Chesapeake Heat Vidalia Onion and Jalapeno Sauce. Cover and cook for at least two hours at about 325 degrees, stirring occasionally. Add more water or wine as needed.
|
|
member logon
