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ABE's White Bean Chili
2 Pounds of poached chicken breasts (boned and sliced)
2 Quarts of chicken stock broth
1 Pound of White Beans (soaked overnight in water)
10 Habenero Peppers (stemmed and seeded)(Use Gloves)
2 Tablespoons of Extra Virgin Olive Oil
2 Onions (medium sized and diced)
4 Cloves of Garlic (crushed)
1 Tablespoon of Ground Cumin
1 Tablespoon of Ground Coriander
2 Tablespoons of Ground Oregano
1 Teaspoon of Ground Cloves
1 Teaspoon of Ground Red Pepper
2 Cups of Monterey Jack Cheese (Shredded)
1 Cup of Chopped Cilantro
Cook the beans until firm-tender then drain them.
In a large stock pot add all ingredients except for the Olive Oil and fresh items, then allow to simmer. In a skillet warm Olive oil and fresh ingredients until they begin to simmer. When the fresh ingredients become tender add to the stock pot and mix thoroughly. Allow the stock pot to remain over low-low heat for about an hour with a lid on. Serve hot. Makes about 10 regular servings or 5 Jethro Helpings. Garnish with fresh cheese in a warmed ceramic bowl. Accompany with a robust red merlot wine and cue up some soft music for that classy dining experience you desire. Enjoy!
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Abe's Pepper Steak 4 each Ribeye Steaks(sized)
2 Green Peppers(washed,seeded,and sliced)
2 Red Peppers(washed,seeded,and sliced)
4 oz. Red Wine(Real wine)
2 Tspns. Salt
2 Tspns. Black Pepper
In a preheated large iron skillet add all ingredients and mix well. Then add the steaks. Set the temperature on simmer or low then cover skillet with lid. Allow the steaks to slow simmer for about an hour or until they reach 160 degrees. Turn the steaks every 10 or so minutes to sear both sides and allow the seasoning and peppers to become incorporated into the meat. Serve with rough mashed potatoes, rosemary carrot coins, fresh steamed wax and green beans bundled with bacon strips, and fresh steamed corn on the ear. Happy dining.
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Abe's Herbed Spuds 1 Onion(minced)
2 Garlic Cloves(crushed)
2 Tomatoes(minced)
2 Tspns Italian Seasoning
2 Tspns Basil Leaves
1 Tspn Salt
1 Tspn Black Pepper
2 Pnds Potatoes(sliced thin)
2 C Parmesan Cheese
1/2 C Olive Oil
In a large bowl mix potatoes and all ingredients allowing potatoes to become coated with seasoning and oil mixture. After mixing place the potatoes on a large sheet pan and cover them with the Parmesan cheese. Put the pan in a preheated 350 degree oven and allow the potatoes to cook until soft, about 35 minutes or so.
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Sweet and Sassy Pepper Salsa or Relish
2 Lbs. Habanero Peppers(mixed colors)
2 Lbs. Bell Peppers(mixed colors)
1 Lbs. Ripened Tomatoes
1 Lbs. Unripened Tomatoes
1 Lbs. White Onion
10 Cloves Garlic
2 C Vinegar
1/2 C Sugar
2 Tbsp Pickle Salt
Stem and seed the peppers, then put all ingredients in a RobotCoupe or similar food processor and chop until chunky. Serve as is with chips or simmer in pan and then serve. The later is best for that fresh from garden taste.
Dr. Bob Woo's TAFFY APPLE SALAD
2 Eggs, Beaten
16 Ounces Cool Whip
1 Cup Sugar
2 Tablespoons Flour
2 Tablespoons Apple Cider Vinegar
20 Ounce Can Crushed Pineapple, Drained Dry
8 Jonathan Apples, Diced and Soaked in Pinapple Juice
2 Cups Dry Roasted Peanuts, Chopped Fine
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Mix together Eggs, Cool Whip, Sugar, Flour, and Vinegar.
Add in Drained Pineapple and Drained Apples.
Fold in Peanuts except for 1/2 Cup which is used to garnish the top. Refridgerate 2 to 4 Hours. Serve.
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ABE's Herbed Peas
What You Need:
1 cup Chopped White Onion
1 cup Chopped Sweet Red Pepper
4 tablespoons Extra Virgin Olive Oil
2 Teaspoons Sweet Basil(crushed)
1 Teaspoon Black Pepper
1 Teaspoon Garlic Salt
32 Ounces Frozen Fresh Peas
1 Cup Crumbled Fresh Cooked Bacon
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How I make it:
1. Cook Onion and Pepper in oil until they are tender
2. Toss everything else in and cover with lid over low heat until frozen peas are warmed to about 135 degrees.
3. Mix and serve with a delicious meal and watch the smiles develop.
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