Jalapeno Pepper Jelly

Over a millennia ago, the only form of food preservation was by drying, salting or brining. It wasn’t until the 1809 that Nicholas Appert invented canning as a new way for Napoléon to feed his troops. Revolutionary for its time, canning was considered a military secret. Commercial canning arrived in the USA in the mid 1800’s but it wasn’t until the Civil War and the invention of the Mason jar that home canning took off. Great for preserving fruit, vegetables, meats and making jams and jellies.

 Here are the items you will need:

1.       A stainless steel double boiler is best.  A ceramic coated aluminum pot can be used, if there are no scratches in the coating.

2.       4 qt. stainless steel or coated sauce pan

3.       A candy thermometer.

4.       A wide mouth canning funnel.

5.       A jar tong, for lifting jars out of the processing pot

6.       Mason or Ball jars with lids.

 

INGREDIENTS:

1 c. seeded green bell pepper, finely chopped or ground

1/4 c. jalapeno pepper, finely chopped or ground, seeded if desired ( or more to taste

4 c. sugar

1 c. cider vinegar

1 6 oz. packet liquid fruit pectin

3 -5 drops green food coloring (optional)

DIRECTIONS:

Mix peppers, sugar, and vinegar in a large saucepan. Bring to a boil and boil for 5 minutes, to 220° on the candy thermometer. Let cool at room temperature for 1 hour. Add pectin and optional food coloring. Return to heat, and bring to a full rolling boil for 1 minute. Ladle mixture into hot, sterilized half-pint canning jars with the canning funnel to within 1/2" of top. Wipe tops of jars. Center lids on top of jars, and screw on bands firmly. Half fill the double boiler (or large pot with bottom rack) with water, and bring water to a full boil.

 

The boiling water should cover jars by at least 1". Reduce heat to a gentle boil, cover, and process for 10 minutes. After processed, carefully remove jars from water using tongs or a jar-lifter. Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours. Jars will make popping sounds while cooling, if sealed properly. Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed. If it does push down, store in refrigerator until used. Properly canned, you can store this jelly in a cupboard for six to eight months. Refrigerate after opening. Enjoy - JW

COCONUT CUSTARD PIE

One of the yachts I manage on a monthly basis is a 70 Hatteras cockpit motor yacht. When the owners arrive, I work to teach them maneuvering, line handling, preventative maintenance procedures, et al with the ultimate goal of getting them insurance qualified to operate the vessel themselves. Before they arrive on their jet, I will prepare a little something for them to nosh on after their flight. Last month, they came for Christmas and I prepared for them a delicious coconut custard pie. The husband told me that he actually doesn’t like custard, but this recipe is an exception to his tastes. An additional pie was requested when guests flew in for a visit. Success is best served sweet!!

First off, this recipe is for making TWO pies. The second pie always makes a wonderful gift for the yacht next door (that is if you can keep your crew’s hands off of it!).

INGREDIENTS:       

2 14 oz. cans of sweetened condensed milk (about 2 c.)

4 cups hot water

6 large eggs

1 tsp. salt

1 tbsp. vanilla extract

1 tbsp. coconut extract

1 ½ cup shredded coconut

2 9 inch unbaked pie shells

2 tbsps.  Nutmeg

PREPARATION:

In a stand mixer, combine milk, water and eggs. Mix with whisk attachment until well blended, adding the extract and shredded coconut. Pour filling into pie shells and split the nutmeg; sprinkling on top of the pies. Any left over filling can be poured into custard cups or ramekins (see photo). Bake at 400° for the first 10 minutes then reduce heat to 300° for an additional 30 minutes. The pie is finished when an inserted knife comes out clean. Allow the pies to cool to room temperature, then cover with foil and refrigerate. Serve with whipped cream. Enjoy, JW

Chicken and Bocconcini Caprese Salad

Where a leafy green salad just doesn’t do it for you, here is a recipe that I like to use for a flavorful alternative to greens. As a suggestion, I like to double the amount of cheese marinated as it makes a nice addition to and appetizer tray.

Bocconcini are 1 to 2-inch balls of fresh mozzarella packed in water. I have also seen them packaged as mozzarella “pearls.” They can be found in the refrigerated aisle of most grocery stores—look for them in the “fancy cheese” section.

 

16 oz. drained mozzarella pearls

½ c. extra-virgin olive oil (EVOO)

3 tbsp. capers, finely chopped

2 tbsp. finely chopped fresh Italian parsley leaves

1 tbsp. finely chopped fresh thyme leaves

1 medium garlic clove, thinly sliced

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Mix ingredients together in bowl. Refrigerate for four hours, turning once an hour.

4 split boneless chicken breasts

I pint cherry tomatoes, cut in half

2 tbsp. course black pepper

1 tsp. sea salt

2 tbsp. Extra Virgin Olive Oil

Pound chicken breasts until ½ inch think. In a cast iron skillet, heat EVOO and char chicken until cooked through. Remove from heat and let cool. Cut into bite size pieces. In a bowl, combine chicken, tomatoes and bocconcini until well incorporated including marinate. Chill in fridge and then serve. Enjoy, JW

TURKEY POT PIE

It’s hard to believe that the holidays are once again upon us. It seemed like only a few months ago I was making Holiday Ham Balls and Christmas cookies. As we get older we are left with the memories of those who have passed on before us. My mother was an exceptional cook and around the holidays we enjoyed many delectable dishes. Oft times these dishes would be made using left-overs from Thanksgiving or Christmas dinner. There is nothing quite as inviting as homemade turkey pot pie.  This dish is a simple yet a creative means of stretching a holiday meal into the next week.

INGREDIENTS:

1 box ready-made pie crust (two crusts) room temperature

1/3 c. butter
1/3 c. chopped onion
1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken stock
1/2 c. milk
4 c. shredded left-over turkey, white/dark meat
29 oz. can mixed vegetables, drained

PREPARATION:

Pre-heat oven to 425°. Is a glass pie pan, lightly spray non-stick. Unroll one of the pie crusts and gently press into pie pan. In a large sauce pan, melt butter over medium heat and then sauté onion until tender. Add turkey and warm thoroughly. Stir in flour, salt and pepper and stir until well incorporated. Slowly add chicken stock and milk stirring until filling begins to boil and thicken. Stir in turkey and vegetables then add mixture to the pie pan. Place second pie crust over filling and flute around the edges. Cut four slices into crust top for venting.  Bake on center rack for 20 minutes. Check pie and rotate in over and bake for another 10 minutes or until crust is golden brown. Remove from oven and let sit for 10 minutes before serving. Happy Holidays, JW

 

 

The Silly Side of French Toast

Sometimes working outside the box brings great rewards. Take for instance, using a breakfast cereal as an ingredient for French toast?  This recipe is yacht owner tested and approved.

“It’s got corn for crunch, oats for punch and stays crispy even in milk.” According to a humorous 2013 Wall Street Journal article, the mascot of Cap’n Crunch cereal, whose full name is Horatio Magellan Crunch, captains a ship called the Guppy, and was born "on Crunch Island in the Sea of Milk – a magical place with talking trees, crazy creatures and a whole mountain (Mt. Crunchmore) made out of Cap’n Crunch cereal."

INGREDIENTS:

2 c. Cap’n Crunch cereal, crushed

5 eggs, scrambled

¼ c. milk

Sliced bread

2 tbsp. canola oil

PREPARATION:

In a gallon zip lock bag, coarsely crush cereal then place in a shallow bowl. Beat eggs with milk and place in a bowl. Soak both side of the bread in the egg/milk mixture then dredge slices in the cereal. Cook slices in heated, oiled skillet until golden brown on boat sides. Serve with butter and syrup or honey. Absolutely delicious!! Enjoy, JW

Kalua Pulled Pork Sliders

Early in my maritime career, I served as an engineer in the U.S. Coast Guard. One of my duty stations was aboard a 378’ Coast Guard cutter based in Honolulu, Hawaii. We would spend 3 months patrolling the fishing grounds in Alaska from Ketchikan to Kodiak along the Aleutian chain and north in the Bering Sea as far north as St. Lawrence Island. It was a shock to leave to warm clear waters of Hawaii to the frigid north.

Being homeported in Hawaii certainly had its’ advantages. Besides the beaches, excellent diving and surfing, I always enjoyed the Hawaiian culture; the music and oh the food!! I made it a point to attend as many a hukilau or luau as I could. This month I am slow roasting pork tenderloin with island flair.  Interesting factoid: There are only 12 letters in the Hawaiian alphabet.

INGREDIENTS:

1 (1 ¼ oz.) dry packet teriyaki marinade

1 tbsp. paprika

1 tsp. fresh ground pepper

3 1/2 lbs. pork shoulder

1⁄2 c. chicken broth

1⁄2 c. brown sugar

1⁄4 c. soy sauce

1 c. chili sauce

1 (6 oz.) can pineapple juice

1 medium onion, chopped

2 carrots, chopped

1 package Kings Hawaiian rolls

PREPARATION:

First, we are making a dry rub for the tenderloin. In small bowl, combine teriyaki mix, paprika and pepper. Coat the pork the with rub mixture, patting until all rub is used. Set aside.

In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set this aside. Put the chopped onions and carrots in the bottom of a 5-quart slow cooker.

Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork.

Reserve the remainder for the Hawaiian sauce. Cover and cook on low for 7 to 8 hours. When done, the meat will fall apart easily. Discard the liquid in the slow cooker.

Hawaiian Sauce

2 tbsp. oil

1 tbsp. ginger, chopped

2 tsp. garlic, chopped

In a medium skillet, bring the oil to a medium heat. Add the garlic and ginger and sauté until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.  

Presentation:

Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork, with grilled pineapple garnish on rolls drizzled with the Hawaiian sauce or on the side for dipping. Enjoy, JW

Baked Lemon Squares

I cannot remember the last time I had the holidays off. November and December typically finds me happily in the warm Bahamas or Caribbean, instead of dreary Seattle, catering to the needs and whims of the owner and their guests. However, just because you’re tied to the dock in Samana or hanging on the hook in Marigot Bay doesn’t mean you can’t bring the flavors on home along with you. The crumbly nectareously sweet-tart goodness of these little beauties goes well with any holiday presentation.

INGREDIENTS:

4 c. all-purpose flour

2 c. butter, softened (4 sticks)

1 c. powdered sugar

4 c. granulated sugar

4 lemons, zested then juiced

1 tbsp. baking powder

1 tbsp. salt

8 large eggs

PREPARATION:

Pre-heat oven to 350° Mix flour, butter and powdered sugar until well blended. Line a 18” x 12” baking pan. Press dough evenly building up a ½ inch ridge around the edge. Bake crust for 20 minutes or until slightly browned.

Beat in an electric mixer at high speed granulated sugar, lemon zest/juice, baking powder, salt and eggs for 3-4 minutes until fluffy. Pour over hot crust. Return to oven and bake for 25 minutes. Remove from oven and allow it to cool before dusting with powdered sugar. Cut into 2” squares and arrange for presentation. Enjoy, JW