Chicken a la Wilkinson

Chicken a la Wilkinson recipe


21751631_1337601499702816_2967138024778684282_nThe Wilkinsons are not only old and dear friends, but they’re also staunch supporters of our MY KITCHEN Program, and my best personal chef clients.

For marketing purposes I won’t say that they’re also my favorite clients (but…they’re also my favorite clients.)

Don’t tell anyone.

I have had the honor of cooking in their beautiful kitchen many times, and when Ron called and asked if I could prepare a nice, upper-end, chicken-breast dinner for them and a few of their friends, I immediately thought of an old favorite: Chicken Georgia.

A simple recipe, Chicken Georgia is easy to prepare, lends itself to a fancy presentation, and with its thick, creamy mushroom sauce, falls solidly in the umami comfort food category.

As his lovely wife, Karen, requires a gluten-free menu, I’d incorporate the old-English method of using egg yolks, instead of flour, to thicken my sauce.

However, this was Ron, and Ron appreciates a little “over the top” when enjoying a fine meal. So, I took my old recipe to the drawing board…

Bacon, of course, would be absolutely essential and, along with a flavorful compound butter stuffed inside, would virtually guarantee that the chicken breasts remained juicy inside and out. Replace the onions with diced shallots – check. A little of my favorite pecorino romano to add a bit more depth to the sauce, and I give you…

Chicken a la Wilkinson!

The test dish received rave reviews from the home team, and was a smashing success at the party, served along with some Southern-style green beans, cilantro-lime rice, a nice green salad, and warm Dutch rolls. It was…lovely.

The Brine:

  • 1 cup fine sea salt
  • 1 cup fine sugar
  • 3 quarts very hot water
  • 4 cups of ice

The Chicken:

  • 4 chicken breasts, skinless, boneless, thawed
  • 4 tsp. Mushroom Garlic Compound Butter (recipe below)
  • 1 raw egg, beaten
  • 4-8 strips apple-wood smoked bacon, thin
  • 4-8 toothpicks
  • 2 oz. grated mozzarella cheese

The Sauce:

  • 4 tsp. butter
  • 2 tsp. olive oil
  • 1 cup sliced mushrooms
  • 1 Tbs. mushroom powder*
  • 2 pinch ea. black pepper
  • 2 tbsp. minced shallots
  • 1 cup homemade chicken stock
  • 1 cup heavy whipping cream, room temp
  • 4 egg yolks, beaten
  • 2 oz. grated pecorino-romano cheese

brining chicken breastsBrine the Chicken:

Combine the salt, sugar, and hot water and stir until completely dissolved. Add ice to chill.

Once chilled, add the chicken breasts and brine for 4-6 hours.

Remove breasts from brine, rinse thoroughly, pat dry, and set aside.

Prep the Chicken:

Egg Eash: Whip your raw egg yolks in a flat-bottom bowl, and set aside.

Preheat your oven to 350F.

how to stuff a chicken breast with compound butterUsing a small knife, slice a deep pocket in the side of each breast (be careful not to pierce the other side!) and insert a teaspoon of chilled compound butter, pushing it as far back into the pocket as possible.

Dip the outside of the breast, along the pocket seam, in egg wash to seal.

Refridgerate breast for 20-30 minutes to set the seal.

IMG_5751Wrap each breast with 1-2 strips of back (depending on size) slightly overlapping, and secure the end with a toothpick.

(If you have trouble with the breast being slippery, use 2 toothpicks and secure the beginning end, first.)

Melt butter over medium heat and add the olive oil, mixing to combine.

Pan searing bacon wrapped chickenWhen hot, add the bacon wrapped chicken and sear 1-2 minutes on each side, just long enough to start the bacon browning.

Remove chicken to a baking dish, top with mozzarella, and place in the pre-heated oven for 20 minutes*** while making your sauce.

Bacon wrapped chicken with mozzerella

Mushroom Cream Sauce recipeMushroom Cream Sauce:

Put the pan back on the burner and lower the heat to medium. Deglaze your pan with 1/2 cup of chicken stock.

Add mushrooms and shallots and sprinkle with salt and pepper. Cook 15-20 minutes covered, stirring often, until your mushrooms have reduced by at least half (the more they reduce, the more flavor they’ll have).

Add chicken stock and mushroom powder, and bring to a low simmer. Add your raw egg to the heavy cream, whisk to combine completely. While whisking the sauce vigorously, slowing pour in the cream/egg mixture until incorporated.

Whisk in the grated pecorino-romano cheese, reduce heat to med-low, and let the sauce reduce slightly, stirring often to keep it from separating.** (A sauce “separates” when the milk content curdles, creating an unappetizing texture.)

bacon wrapped chicken with mushroom sauceWhen the chicken reaches an internal temp of 160F, remove the roasting pan from the oven, pull out all of the toothpicks, top the chicken evenly with mushroom sauce, and pop it all back in the oven for 5 more minutes.

Serving:

Allow the dish to rest (the sauce will thicken slightly) about 5 minutes, then serve over rice, mashed potatoes, or polenta.

Mushroom Garlic Compound Butter
Mushroom Garlic Compound Butter

  • 1 stick of sweet cream butter, very soft
  • 1 Tbs. coarse black pepper
  • 1 Tbs. mushroom powder
  • 1 tsp. roasted garlic, or more to taste (you can sub this with garlic powder, but it won’t be as good.) 😉
  • 1/4 cup chopped parsley

Using the back of a metal spoon, combine all until mixed evenly (If using the compound in another recipe, which do not include brining, add 1 tsp. of fine sea salt before mixing.) Spoon the mixture onto a sheet of plastic-wrap and roll into a cylinder and twisting the ends to seal. Chill until hard.

Compound butter is great in soups and sauces, to top burger or steaks, and it’s a lovely way to fry or scramble eggs!

HOME CHEF NOTES:

*If you can’t find mushroom powder, you can make your own with dried mushrooms and a spice blender.

**If you get distracted and your sauce DOES separate (it’ll look like you’ve mixed cottage cheese into it) don’t panic, it happens! 😉 Using a slotted spoons, remove the mushrooms from the sauce. Using a stick-blender, or traditional blender, blend the sauce briefly until it’s smooth again. Wipe the pan clean. Rinse the mushrooms very briefly in hot water to remove the milk curds, and return to the pan with the mushrooms.

***If you’re using those huge “factory chicken” breasts, you may want to pound them slightly flatter (before brining), and add 10-15 minutes to the roasting time. Be safe – use a thermometer and cook to temp.


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Chef Chris’ Sweet-Potato Hash

Sweet Potato Hash

I know that this isn’t the first time I’ve griped about this, but it’s my party and I’ll whine if I want to! 😉

One of the few downsides to being a chef and/or food blogger, is that you very seldom get invited over for a home-cooked dinner. Like…ever. Friends and family see the pretty photos and “exotic” recipes you post, and think, “Man, I can’t cook for THEM!

Which is kinda silly, as most chefs LOVE to be cooked for and our standards (or at least mine) aren’t nearly as high as people seem to think. I love Chicken McNuggets and Kraft Mac & Cheese as much as the next red-blooded American fatty!

So, to compensate for this lack of socialization, at least for our family’s sake, we tend to invite other chefs over, and they reciprocate, because every chef secretly (or not so secretly) knows that he or she is the better cook anyway, so there’s no intimidation. 😉

Last week we we’re invited over by my best friend, Chef Chris Renner and his family, for dinner and it was, of course, amazing.

Sousvide Steak with Sweet Potato Hash

Chef Chris made steaks, which he cooked sous-vide for 12 hours, and then caramelized with a blow torch, and they were unbelievably good. He accompanied those with his own Sweet Potato Hash (recipe below), which I haven’t been able to stop thinking about for a week. I brought a bag of salad.

There’s no money in trying to out-cook Chef Chris, believe me…I know.

Seriously, I was one of the best dinners I’ve eaten in a long time, and that hash is going to be a permanent addition to my holiday cooking menu.

Chef graciously shared the recipe with me, so I could share it with you, and I know it’s short notice, but if you can squeeze this into your Thanksgiving menu, you really, really, should! It’s certainly on mine.

IMG_4660Chef Chris’ Sweet Potato Hash

  • 4 med sweet potatoes, diced 1-inch cube
  • 1 sweet onion diced
  • 1/2 pound of bacon lardons
  • 1 Tbsp butter(or ghee)
  • 1 Tbsp olive oil
  • Salt & pepper to taste

Over medium heat melt butter and oil in a large cast iron skillet. Add bacon cook for a couple of minutes.

Then add sweet potatoes and onion. Cook stirring occasionally (don’t stir too often) until potatoes are cooked. (You should get some nice caramelized bits that add a lot of flavor.)

Serves 4

Sousvide Steak with Sweet Potato Hash


Looking for more great holiday recipes? Check out the new guidebook, “Holiday Cooking: A Home Chef’s Guide.” NOW AVAILABLE ON AMAZON!

Holiday Cooking: A Home Chef's Guide

 

Beach Camp Chili with Beans

 

Two meat Chili with Beans Recipe

I don’t typically use very many canned foods, in fact I can be kind of an ass on the subject, but there are exceptions to every rule.beef and pork chili recipe

One of those exception is my families annual week-long vacation on the Oregon Coast.

Crabbing, clamming, fishing, beach-combing, sand-castles…there’s WAY too much on the agenda to spend all day in the kitchen! So…we make exceptions, and sometimes we get some very happy surprises.

This is one of them!

Beach Camp Chili

  • 1lb boneless pork steak (or any cheap, meaty cut of pork)
  • 4 strips thick bacon, chopped
  • 2 Tbs chili powder, divided
  • 2 Tbs cumin powder, divided
  • 1 Tbs sea salt
  • 1 Tbs coarse black pepper.
  • 1 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1 Tbs olive oil
  • 1 Tbs bacon fat
  • 1lb ground beef (80/20)
  • 28oz Centro fine diced tomatoes
  • 28oz Bush’s baked beans
  • 28oz red kidney beans, drained

Toppings

  • Shredded Mexi-cheese
  • 1/2 white onion, fine dice
  • Crema (Mexican sour cream)
  • Hot Cornbread

Mix salt, pepper, cumin, and chili powder.

Bring pork steak to room temp, pat dry, and rub generously on both sides with spice mix. Set aside.

Mirepoix: In a heavy-bottom pot or dutch oven, over medium heat:

Sauté the bacon, celery, onions, and carrots in 1 Tbs (each of oil and butter), cook until softened and beginning to caramelize. Remove with a slotted spoon, and set aside.

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Increase heat and sear the pork steak until well browned on both sides. Remove from pot. Reduce heat to medium-low, add mire poix, and pork. Top with tomatoes (with juice), cover and cook, covered, at a very low simmer for 4-6 hours.

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Remove pork, chop coarse, and add back to the pot.

Fry the ground beef with garlic and the remaining spice blend, until cooked through. Do not drain. Add ground beef to pot, along with baked beans, and drained kidney beans. Increase heat and simmer until the liquid has reduced, and the chili starts to thicken.

beef and pork chili with beans

Remove from heat and let rest 1 hour, uncovered.

Stir and serve with toppings and cornbread!

~Chef Perry


PS – Be sure to subscribe to this blog, and get many more healthy, delicious, budget-friendly tips, techniques, and recipes!


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Bacon Burgers with Creamy Bleu Sauce

Bacon Bleu Burger

A nice juicy medium-rare bacon-mushroom-swiss has always been my go-to burger, but this Bacon & Bleu might just give it a run for it’s money!

The blue-cheese sauce is amazing, and would make an ideal crudites dip, as well.

Bacon Burgers with Creamy Bleu Sauce

  • 1-1/3 pounds lean ground beef patties* (80/20% lean)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 whole wheat hamburger buns, split and lightly toasted on grill.
  • 4 romaine leaves
  • 1 medium tomato, sliced
  • Additional slices of cooked pepper bacon to add whole (optional)

*Take your burgers up a notch by using your own custom burger blend.

Here’s mine, using brisket, sirloin, and bacon!

Creamy Bleu Cheese Sauce

  • 3 ounces cream cheese, softened
  • 1/3 cup crumbled bleu cheese
  • 1/4 cup mayonnaise
  • 8 slices of thick bacon, cooked crisp and chopped

Combine the cream cheese, blue cheese and chopped, cooked bacon. Set aside at room temp.

Spread each bottom bun with mayo, and top with lettuce, then tomato.

Salt and grill the beef patties, and sprinkle each with a little garlic powder, as it comes off the grill, then place on the bottom buns, on top of the tomatoes. Spoon the bacon-cheese spread the top of grilled burger patties.

Top with remaining buns.

Get out there and grill!

~Chef Perry

PS ~ For even more BBQ and grilling articles and recipes, check out my outdoor cooking blog at www.lacajachinacooking.com


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My Mama’s Favorite Hot Roast Beef Sandwiches

Hot Roast Beef Sandwich

636114443114791851--1-Kresge-s-Lunch-counter-sheboyganToday would have been my Mama’s 73rd birthday and, like we did every year on her birthday (and every year since she moved to Heaven) we’ll be having her very favorite dinner… a Hot Roast Beef Sandwich.

This was also our traditional meal at the Newberry’s lunch counter in Downtown Portland every Christmas season, when we made our annual trek to the “big city” to see the window displays, ride the Christmas monorail, and get my picture taken with Santa.

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Every bite of the delicious comfort food dinner brings a wave of happy childhood memories.

Mama’s Favorite Hot Roast Beef Sandwiches

2 carrots, cut into large chunks
1/2 bunch of celery, leaves removed
1 sweet onion, peeled, ends trimmed, quartered root to stem
1/2 lb white mushrooms, thinly sliced
3 lbs beef top round roast
4 garlic cloves, halved
2/3 cup olive oil
1/2 cup Montreal Steak Seasoning
1/2 cup red wine
1 stick butter
1/2 cup all-purpose flour
1 Tbs. browning liquid
8 slices white bread, for serving
Creamy Mashed Potatoes

The Roast

Preheat the oven to 350F. Place the carrots, celery, mushrooms, and onion in the bottom of a roasting pan, and add wine and just enough water to just cover the vegetables.

Poke 8 holes in the sides and top of your roast and inster the the garlic pieces. Rub the whole roast with oil and sprinnkle generously on all sides with steak seasoning.

tritip6Over medium-high heat, heat a dry skilliet for 5-8 minutes and sear all sides of the roast until well browned.

Place the roast on top of the veggies (do not wash the skillet – we’ll use it again), cover the pan with foil, and roast until the meat reaches 130F (about 2 hours). Move the roast to a cutting board and let it rest for 30 minutes. Then move to the fridge to chill for 2 hours.

IMG_4515The Gravy

Strain the roasting-pan juices; discard the vegetables (do not wipe out the pan!) Melt the butter in the same skillet over medium-high heat. Whisk in the flour to make a roux, and whisk until the roux is a golden brown, and smells nutty. Slowly whisk the roasting pan juices and the browning liquid, and simmer until thickened, whisking constantly.

Slice the roast beef as thin as possible, and add the slices to the hot gravy. Set a slice of bread on each plate, and heap with beef gravy mixture.

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Top the beef with another slice and bread, add potatoes to the plate, and ladle the remaining gravy on top.

Happy birthday, Mama!

~Chef Perry


The Home Chef: Transforming the American KitchenWe are entering the age of the “Home Chef”, a title that’s available to nearly everyone, regardless of age, or financial standing.

That’s what this book is about…because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking…instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.

The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.

The time when the sole requirement to elevate your cooking skills to this level…passion…is emerging.

It’s an amazing time to become a Home Chef…and if you have that passion, I’ll show you how.

Welcome!

Chef Perry P. Perkins

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A healthy, home-cooked dinner…in 5 minutes?

potatoHow nice would it be to come home from work and have a healthy, home cooked dinner on the table…in about 5 minutes?

1. Cook up a big batch of seasoned ground beef, pork, or turkey over the weekend, portion into family-serving sizes, and freeze.

2. Before you leave for work, pop some nice big russet potatoes in the slow-cooker (see video, below), take a package of the ground meat out of the freezer, and set it in the bottom of the fridge to thaw.

(Or, make this dinner on Monday or Tuesday night, and you don’t even have to freeze the meat!)

3. When you get home, just pop the meat in the microwave (maybe with a package of your favorite frozen veggies, sloppy-joe sauce, or chili).

4. Lay out the cooked potatoes, meat, veggies, maybe some shredded cheese, sour cream, chopped onions, etc., and KABOOM…5 minute potato bar, baby!

~Chef Perry
chefperryperkins.com


The Home Chef: Transforming the American KitchenWe are entering the age of the “Home Chef”, a title that’s available to nearly everyone, regardless of age, or financial standing.

That’s what this book is about…because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking…instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.

The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.

The time when the sole requirement to elevate your cooking skills to this level…passion…is emerging.

It’s an amazing time to become a Home Chef…and if you have that passion, I’ll show you how.

Welcome!

Chef Perry P. Perkins

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Makin’ Bacon!

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As Potentate Maximus and Supreme Despot-for-Life, here in the People’s Republic of my Office/Garage, I hereby use my ultimate authority to declare this:

“NATIONAL BACON WEEK!”

All bacon, all week, all day. Recipes to follow…2 a day, unless I forget, or the chest pains get me. You may return to your hovels.

(…and no more “Maximus” jokes…you jerks!) 😜

 

Oh, and this one’s for Duane…

a3329943429a4c7929b3fcf54aa40d8dLike any recipe, the better the quality basic ingredients that you start out with, the better your result are going to be. Buy the best pork belly you can find!

  • 3lb skinless, boneless pork belly
  • 3 Tbsp. kosher salt
  • 1/3 cup white sugar
  • 2 Tbsp. black pepper
  • 2 Tbsp. smoked paprika
  • 1 tsp. pink curing salt
  • apple wood chunks/chips

Curing

Curing_pork_belliesCombine the pepper, sugar, paprika, salt & curing salt in a small bowl. Place belly on a foil lined tray and pat dry with paper towels.

Sprinkle half of the cure mixture evenly over the surface of the belly, and rub it in. Flip the belly and repeat with the rest of the mix. Be sure to cover the entire exterior, including the sides.

Drop the rubbed belly into a big zip-bag, and refrigerate for one week, flipping the belly and massaging (in the bag) once a day.

After a week, remove the belly from the bag and rinse in cold water, to remove excess cure. Pat dry with paper towels, and refrigerate uncovered another 24 hours. Use a rack over a pan to catch drippings. (This extra drying helps the shoulder take the smoke.)

Probe1Smoking

Place a probe (I push mine through a halved potato, for a “base) at the back of the grill grate., to measure your smoker’s internal temp. 

Place the second probe into the thickest part of the center of the belly (from the side) to track the temp of the meat.

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Smoke the belly, using the apple wood, at 150-190°F for 3-4 hours, to an internal temp of 150F.

Home Chef Note: This step does not COOK your bacon, it’s just adding smoke.  Bacon will still be “raw” when done (ie: you’ll still need to fry it, before eating).

Refrigerate your bacon in an airtight zip-bag for up to a week, slicing and cooking as needed.

Now that you have a baseline for comparison, experiment with different woods, sugars, and spices until you have your perfect custom-made bacon!

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Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.

Bacon A Home Chef's GuideThis one is all about BACON!

Bacon is the candy-apple red hot-rod of the food world. We want it, but we also fear it a little, which makes us want it even more…

Each year in the U.S. more than 1.7 billion lbs. of bacon are consumed – equivalent to the weight of 8 1/2 Nimitz class aircraft carriers.

65% of Americans would support bacon as their “national food” and more than half of us claim that we would rather have bacon than sex.

Bacon is kinda a big deal.

Let’s learn about bacon, the types of bacon out there, the best chef techniques for cooking it, and the most delicious recipes available for God’s most perfect meat!

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Salt & Pepper Smoked Pork Belly

Belly

Texas Salt & Pepper Pork Belly

Recipe from “Barbeque: A Home Chef’s Guide.”

LargeSalt, pepper and a long slow smoke created an unctuous, amazing belly with an intensely flavorful crust.

Total Time: 7 Hours 5 Minutes     Yield: 8 to 12 servings

  • 1/4 cup coarsely ground black pepper
  • 3 tablespoons Kosher salt
  • 1 4-5lb piece boneless pork belly, skin removed
  • 3 chunks of a medium smoking wood, such as oak or hickory

In a small bowl combine pepper and salt to make the rub.

Season pork belly all over liberally with the rub.

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Preheat smoker, grill, or La Caja China to 225F, smoking with oak or hickory.

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Place the pork belly in the smoker and smoke to 195-203F on an instant read thermometer, inserted into the thickest section of meat (6 to 8 hours).

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Wrap the belly tightly in butcher paper or foil, place in a cooler or oven, and let rest for 2 hours.

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Slice pork belly and serve.

(Save some to make my favorite Pork Belly Burnt Ends! ~ See my recipe in “Barbeque: A Home Chef’s Guide!)

Enjoy!

~Chef Perry

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Happy Grilled Cheese Day!

 Caprese Grilled Cheese Sandwich

I love all things caprese (tomato/mozzarella/basil), so when I found a lovely block of white cheddar labeled “Tomato-Basil”, it didn’t event require a second thought…(if you can’t find it, a couple of thick slices of provolone are pretty awesome, too!)

Yeah, it rocked.

Oh, and if you can find this “Everything” Italian bread…it was amazing!

Chef Perry

The Ultimate Caprese Grilled Cheese Sandwich
4 thick slices of rustic artisan bread (your choice)
3.5 oz Cabot Tomato Basil Cheddar Cheese (sliced ½ inch thick)
1 firm beefsteak tomato, sliced
10 fresh basil leaves, roughly chopped
1-2 Tbsp. butter, melted
Coarse sea salt, to taste

Brush each sliced of bread (both sides) with a little olive oil.

Layer 2 pieces of the bread with cheese slices and chopped basil.

Pre-heat a nonstick pan over medium-low heat, and drizzle with a melted butter. 

Grill sandwiches until golden brown, add tomato, and sprinkle with coarse sea salt, to taste.

Top both pieces with remaining bread, flip and grill until cheese has melted.

DO NOT cover the pan with a lid to melt cheese, it will make your bread soggy!

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Three Little Pigs Chili

3 Little Pigs Chili

Three Little Pigs Chili is one of my favorite “get rid of the leftovers” recipes!

  •     1/2 pound of ground pork
  •     2 yellow bell peppers, 1/2-inch dice
  •     1 lg yellow onion,  1/2-inch dice
  •     4 cloves garlic, minced
  •     4 lg beefsteak tomatoes, peeled & crushed (see video)
  •     Olive oil
  •     salt and ground black pepper to taste
  •     1/2 pound leftover pulled pork
  •     1/2 pound leftover roast pork loin*, cubed
  •     4 cups chicken stock
  •     1 cup black beans, dry

    1 cup kidney beans, dry

*Boneless picnic ribs, pork chops, pork steaks, whatever you got!

Homemade chili seasoning

  •     1/4 cup all-purpose flour
  •     4 teaspoons New Mexico chili powder
  •     2 teaspoons ancho chili powder
  •     2 teaspoons ground cumin
  •     2 teaspoons dried parsley
  •     2 teaspoons salt
  •     1/4 teaspoon ground black pepper

Home Chef Note: Buying your beans dry, and soaking them overnight is not only a huge money-saver, but it’s much, much healthier (canned beans can have up to 20x the sodium of dried), and your final bean is firm and delicious, not a bowl of mush that tastes like the can. It’s really a simple swap: for each can called for, soak 1/2 cup of dry beans in 2 cups of water for 8-10 hours, or overnight.

In a bowl, stir together seasoning ingredients. Store in an airtight container.

Blanch and crush your tomatoes (see video)

Saute onions, garlic, bell pepper, and a little sea salt, in 1 Tbs of olive oil over medium-low heat, until softened. Scoop of the solids and set aside.

Raise the heat to medium and, in the same pan (un-wiped), brown the ground pork, with a little more sea-salt, breaking it up until crumbled into 1/2 inch chunks.

Add the onion-pepper mixture back into the pan, add chili seasoning, and stir to combine. After 1-2 minutes of stirring (it’ll get thick), add tomatoes and stir to combine, then stir in the chicken stock, beans, and remaining meats.

Bring to a boil, reduce heat to low, and simmer, stirring occasionally, 60-90 minutes. Taste, and adjust salt, and ground black pepper to taste.

Remove from heat, and allow to cool 1 hour, then serve.

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Enjoy!

~Chef Perry

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