Recipes #1b, 3/16/2006: Spider Cañon Recipes, continued

Home Store Food Red Chilis Condiments Library

Only a few years ago, because of the increasing concerns in some circles about possible dangers of eating too much red meat, someone invented "white chili," chili made with chicken, turkey, or pork. Here's our recipe. From its introduction it's been a winner at events from chili cookoffs to church dinners.
There are usually several ways to do anything. It's the same way with our white chili. Use our basic recipe (on the preceding page) or our gourmet recipe:

	2 Tbsp. olive oil 1/2- to 1 cup diced bell pepper, any color (more is better) 1/2- to 1 cup yellow onion, diced or in chunks 1/4-cup celery, diced (optional) 1 lb. boneless chicken or turkey breast, cubed or cut large 1 pkg. La Gallina™, Atchafalaya™, or Caribe™ Green chili seasoning 2 ozs. dry white wine (optional) 1 can chicken broth OR 1 cup water 3/4-tsp. salt. Dredge the meat in: 1 Tbsp. flour plus 1 Tbsp. corn flour, seasoned Brown the meat until it is crispy and set it aside. Saute the vegetables until the onion and the celery is transparent. Add the liquids. Add the chili seasoning and stir. When the chili returns to a boil, add the meat and dredge and reduce the heat to just simmering and cook only until the meat becomes opaque white. Add the salt. When the brew simmers again, it is ready.
	In this recipe you can leave the meat whole, large. If you use pork instead of chicken or turkey, brown it first in the olive oil until it is uniformly white. Then complete the recipe. Serve your chili over sides of rice or light colored beans, and with onions or green onions, bean sprouts, chopped fresh peppers, maybe shredded white cheddar, Romano, or Monterey jack—even lowfat cottage cheese, as garnish. Can you add beans to the brew? Of course! Just use beans that keep the chili "white"—a pound or less of cooked pintos, navy beans, or great northerns. Add enough extra chili powder to season an equal weight of meat. No problem. Hey! Go easy with the heat. If you're serving friends offer them some good hot sauce or chopped peppers on the side.	Notes on the Gourmet Recipe
Comments	It's your chili, you can make it any way you want, but here are a couple of recommendations: Use at least one ounce of chili seasoning for each pound of trimmed meat/beans. It should be very fresh if you want the clean, fresh taste of great chili. Slow cooked red chili is great, but white meats get tough with too much cooking—go by the tenderness of the meat. Keep cooking times short.
White Lightnin'™ is instant horseradish or wasabi. Use them interchangeably in sauces and dressings to add a different kind of "heat"—a pungent nose heat much different from pepper. Here are a few of our favorite recipes:
	Reconstituting White Lightnin'™ Always reconstitute any White Lightnin'™ product before using it in any recipe; it just won't have the right punch without it. These are very pungent spices—avoid inhaling the powder and keep it out of the reach of children! Use a cup or a small bowl. For each level measure of White Lightnin'™ powder add two or three measures of water. Mix to form a smooth paste. Cover and refrigerate for ten minutes to a half hour (longer is better). 1/2 level tsp. White Lightnin'™ 1/2- to 1 cup tomato catsup 2 tsp. lemon or lime juice (NOT optional!) 1 tsp. Tabasco® or other hot pepper sauce 1 Tbsp. grated onion (optional) 1 Tbsp. diced or grated celery (preferred) OR 1/4-tsp. crushed celery seed 1 tsp. chopped parsley or cilantro Reconstitute the White Lightnin'™ and mix all the ingredients. If you use granulated horseradish, double the quantity listed; or add a similar amount of the granules to the powder. Refrigerate, covered, as long as possible before use. Several hours is good, but don't wait too long. Texture and flavor is best when served very cold within a few hours of mixing. Want to have some fun? Take a small cup of our seafood sauce to your favorite seafood restaurant and compare it to theirs. You'll be impressed, and so will your friends. In the recipes that follow, smoothness is important. Use only White Lightnin'™ powders. 1 level tsp. White Lightnin'™ 1/2-cup salad dressing, mayonnaise, or yogurt 1/2-tsp. white vinegar 1/2-tsp. lemon juice pinch sugar pinch salt Reconstitute the White Lightnin'™ and mix all ingredients. Stir until completely blended and texture is smooth. Refrigerate, covered, until needed. Cole Slaw Tip: Toss your slaw with a dash of lemon juice, vinegar, and a pinch of sugar and salt; then add our Horsey Sauce and mix well. Let the slaw rest, refrigerated, a few minutes to overnight before serving. 2 Tbsp. White Lightnin'™ Horsey Sauce 1 Tbsp. dill or sweet pickle relish 1 Tbsp. grated onion 1/2-tsp. dill weed Mix thoroughly and refrigerate, covered, for an hour before using. 1/2 level tsp. White Lightnin'™ 1/4-cup tomato catsup 2 tsp. lemon or lime juice 1 Tbsp. grated celery (preferred) OR 1/4-tsp. crushed celery seed 1/4-tsp. dill weed 1 tsp. chopped parsley or cilantro 2 Tbsp. yogurt 2 tsp. coconut milk (optional) Reconstitute the White Lightnin'™ and mix all the ingredients (shake the coconut milk well before adding). Refrigerate, covered, before use. Serve cool over grilled or poached fish.

Previous Page Top of Page