Texas Easy Slow Cook Chili

Since long ago, when the second person on earth mixed peppers and beef and cooked them together, the great debate began; who makes the best chili. Maybe it’s the effect of capisicum spices that makes chili cooks crazy.

Some say chili originated on the cattle trails of west Texas in the early 19^th century. Others tell the grisly tale of angry Aztecs, who cut up invading conquistadors, seasoned chunks of them with a passel chili peppers, and ate them.

One thing is for certain, for Texans like myself, chili is not only an institution, its’ a matter of personal pride.

 

Ingredients:

3 lbs ground round

2 ½ cups finely chopped onions

4 large cloves finely minced garlic

1 jalapeño chili, seeded and chopped

1 can (6 oz.) can tomato paste

2 cans (14.5 oz. each) diced tomatoes in sauce

3 ½ cups beef broth (32 oz. carton)

1 tbsp. ground cumin

¼ cup Mexican chili powder

Preparation:

First thing you will notice is that there are no beans in true Texas chili. In a 12 inch skillet, brown half of the meat until thoroughly cooked. Drain in colander and then transfer to a 5 quart slow cooker. Repeat with remaining meat. Add onions, garlic, jalapeño, tomato paste, tomatoes and sauce, broth, chili powder and cumin. Mix well and let cook for 8 hours (or overnight) on low heat setting.

One bit of advice. Let the chili cook for 4 hours minimum before tasting. Let the spices incorporate before adding any more peppers to the chili. Remember, you can always add heat, but you can take it away. Serve with fried masa,  green onion, cilantro and shredded cheddar cheese condiment. Enjoy, JW

POLLO PIBIL

 

 

Pollo Pibil is a Mexican chicken dish from the Yucatan in which chicken is smothered with achiote paste and sour orange juice and slow cooked in banana leaves over hot wood coals in a hole in the ground. As we don’t have a hole to dig aboard, I slow roast the pibil in a crockpot.

Achiote paste is a dark red paste made of ground annato seeds that can be found in Latin grocery stores that has a soft, earthy flavor, similar to saffron. For this spin on a traditional Pollo Pibil, I use split chicken breasts (though thighs can be used for the budget cook) and slow cooked them in a delicious Achiote spiced sauce.

Ingredients:

 

3 lbs skinless split chicken breasts

1/2 cup sour orange juice

2 habaneros, seeded and diced

3 garlic cloves, diced

1 onion, chopped into quarters

1 tbsp coriander

1 tsp cumin

1 tsp dried oregano

4 tbsp Achiote paste

1/4 cup chicken broth

Salt and pepper

1/2 cup apple cider vinegar

Preparation:

 

Season the chicken with salt and pepper. Add to the crock pot.

In a blender, combine the remaining ingredients to form the sauce. Pour over the chicken.

Cook on low heat for 4-5 hours until the chicken can be easily shredded from the rib with a fork. Shred the chicken (discard rib bone) and let everything cook for 30 more minutes with the crock pot lid off. Leaving the lid off will help some of the water evaporate so the sauce thickens up.

Makes excellent tacos or burritos, or serve over yellow rice, Garnish with cilantro, cebolla mordada (from last month’s recipe) or pico de gallo. Enjoy! JW

SALBUTE

Just before the holidays, I went down to Panama to pick up a vintage 64 foot Burger to deliver back to Florida. An early winter delivery, there were my fair share of weather delays which allowed myself and the crew to explore Isla San Andres, Roatan and Isla Mujeres. Always on the scent for a new recipe, especially one where leftovers can be utilized.

Salbute is a Yucatecan dish served on fried masa piled on with shredded meats like a chimichurri, chicken mojo, and taco meat or for the vegetarian, portobello mushroom and garnished with vegetables. This recipe requires a couple of easy preps but you will find it most rewarding.

 

Masa Recipe

The first thing you will need is masa; a corn flour found in a Latin grocery store or the international section of your local supermarket. Once you have found this follow the recipe below:

•1 cup dry masa harina

•1/2 teaspoon salt
•2/3 cups warm water
(Makes 5-6 tortillas)

Preparation

Combine masa and salt in a bowl and mix thoroughly. Slowly add warm water and mix with a spatula. Knead this dough on a flat surface until it becomes smooth; similar to the consistency of Silly Putty©. Use a small bit of oil on your hands to ensure the dough does not stick and roll a portions in your hands, about the size of golf balls. Set the masa balls aside for approximately 45 minutes.

Once the masa has rested it is ready to be pressed into tortillas with a tortilla press (available at Bed Bath Beyond©, Williams Sonoma© or Sur le Table©) between two pieces of waxed paper. If you do not have either, you can cut the edges of a plastic bag and press dough on the counter top with a plate. They should be smaller and thicker than regular tortillas, about ¼ ″ thick and 2 ½ ″-3″ in diameter. In a deep skillet, fry them on both sides in hot oil. They will inflate as they cook. Flip over tortilla and cook other side and then drain in a colander lined with paper towels.

Ingredients For the pickled red onion:

•2 red onions, peeled and thinly sliced or diced

•1/2 cup vinegar
•1/4 cup orange juice (if you can find sour oranges in your local grocery store, this is best
•salt and pepper to taste
•dices habenero chiles for those who like it hot

Preparation of Cebolla Mordada:

Place onions in a saucepan, add water to cover, bring to a boil and then remove from heat. Drain and rinse in cold water to stop the cooking process. Place the onions in a glass container with the remaining ingredients and allow to sit for several hours before serving. This will keep up to one week in the refrigerator. Makes about 3 cups.

Presentation:

•1 cup shredded cabbage or lettuce

•1 1/2 cups cooked, shredded chicken, or beef/portobello
•pickled red onions (see below)
•diced tomatoes
•habanero chiles in vinaigrette or any hot salsa
•sour cream if desired

EGGS BENEDICT WITH ALSASIAN CHRISTMAS SAUSAGE

Back in the early 2000’s, I delivered a Viking 72 from San Diego to the Panama Canal with the owner, his fiancée and several guests and crew. On Christmas Day we pulled into one of my favorite stops along the Mexican Riviera, Barra de Navidad. Rather fitting because Navidad in Spanish translates to Christmas. As a special treat, I made the yacht my famous Heuvos Benedictos otherwise known as Eggs Benedict. As a little twist from to ordinary, instead of Canadian bacon (back bacon from our Cannuk friends) I make a delicious Alsatian Christmas Sausage as a substitute.



Ingredients for Alsatian Christmas Sausage
5 pound Boston butt
2 ½ tbsp coarse salt
¼ tsp ground ginger
1 ½ tbsp sugar
½ tsp ground cinnamon
½ tsp ground cloves
1 ¼ tsp course black pepper
¼ tsp ground nutmeg

Preparation

Grind up the Boston butt and mix in the above ingredients in no particular order. If you don’t have a meat grinder, store bought bulk sausage will work as long as it is no seasoned. Form sausage patties to conform to the size of the English muffins. Makes about 20 patties. Trust me, you’ll enjoy the extra patties!

Ingredients for Hollandaise Sauce

4 egg yolks
Freshly squeezed juice of 2 lemons
1/2 cup unsalted clarified butter (1 stick)
Salt and pepper, to taste

Ingredients for Eggs Benedict

8 sausage patties
8 Slices of Brioche or 4 English muffins, split
2 teaspoons white wine vinegar
8 eggs
16 asparagus spears, grilled and seasoned to taste
Salt and pepper, to taste
Hollandaise sauce, recipe above

Preparation

Whisk the egg yolks and lemon juice over a double boiler until eggs are slightly thickened, about 130°. Slowly drizzle in the melted butter.  Season with salt and pepper.
Brown the sausage in a skillet and set aside. While skillet is hot, butter English muffins on one side and grill in pan.
Bring water to a boil, adding white wine vinegar and reduce heat to medium. Place eggs into ramekins and add to the water.  Cook until egg white is set; 4 minutes for soft yokes and 7 minutes for medium. Remove with a slotted spoon.

Stack English muffins with grilled sausage and poached egg.  Top with Hollandaise sauce. Garnish top of Hollandaise with chives and a sprinkling of paprika and plate grilled asparagus and sharp cheddar cheese. Serves 4. Merry Christmas. JW

 

 

I have just completed delivery of this Sea Ray 60 from

Mamaroneck, New York to West Palm Beach Florida.

I have achieved a benchmark 200 New York to Florida

deliveries in my 30 year yachting career.



Greg, the owner, and I first met two years ago when he

purchased the Sea Ray and we delivered it together from

Jacksonville to Mamaroneck. Loves his 60 but he has

determined that he needs a 4 cabin motor yacht. It will be

a pleasure to assist him on the next acquisition.



An iconic photo, this is the Brooklyn Bridge and lower

Manhattan with the Freedom Tower (right).



After 30 years of transiting thru New York Harbor, I am

always moved by the view of Lady Liberty.



M/Y Attessa IV anchored in the front row.


 

A mid-morning fuel stop. Greg enjoying the fall coolness.



The official welcome committee at Coinjock, "Gaddie" is

a playful pup ready for duck season.



Listening for the top of the tank, Coinjock had the cheapest

fuel along the entire route @ $3.09 per gallon, taxes included.


Owner of Coinjock Marina, Louis Davis and I have been

acquainted for longer than we can remember. One of my

favorite stops on the Florida to New York run, Coinjock

Marina Restaurant has the best prime rib on the east coast.



Greg noticed that, while running down the Albermarle Sound,

something was "following us." Apparently, we hooked a crab

pot buoy on the rudder and this is all that was left after a

23 knot tow.


 

Harbour Town Yacht Basin on Hilton Head Island.


 

Greg and I at the completion of our 7 day journey together.

Another satisfied yacht owner. Thanks Greg.

 

SPRINGTIME YACHT RECIPE

Citrus Chicken Salad

The late pianist and composer Arthur Rubenstein once said, “The seasons are what a symphony should be: four perfect movements in harmony with each other.”

I love springtime. Clear blue skies, greening of the grass and bare twigs sprouting leaves. It is also a time for reawaking of our senses. And it is in the spirit of spring that I have prepared a salad that is no less tantalizing to the palate.

THE INGREDIENTS:

3 boneless, skinless chicken breasts

3 ruby red grapefruit

1 10 oz. bag of mixed salad greens

½ tsp. minced garlic

½ cup (10 oz.) lemon curd (found in the jam section of the supermarket)

1 tsp. black sesame seeds (found in the sushi section of the supermarket)

1 tbsp. canola oil

4 slices bread

½ cup mozzarella cheese

¼ cup parmesan cheese

THE PREPARATION:

Thoroughly wash the salad mix and drain.  Cut and juice two of the three grapefruit. In a large bowl, whisk the juice, lemon curd, garlic and sesame seeds together until smooth. Place in refrigerator. Heat a large sauté pan to medium-high heat. Season the chicken with salt and pepper. Add oil to pan and then add chicken; cooking 3-4 minutes or until browned. Reduce heat to medium and add 2 tbsp. water and cover cooking for an additional 4-5 minute or until internal temperature of chicken is 165°F. While the chicken is cooking, lightly toast four pieces of bread. In a baking pan, place toast and cover with the two cheeses. Bake on the top rack until cheese is melted. Once cooled slice toast into strips. With remaining grapefruit, peel and carefully remove membrane from the fruit sections. Slice chicken and arrange with grapefruit over the salad mix. Drizzle with the grapefruit-lemon curd dressing. Garnish with cheese crisps. And enjoy. JW

Yacht Recipe of the Month

One thing that many people don't know about me is that, for the past couple years,  I have been writing a monthly cooking column about cuisine I have enjoyed in my world travels. This month's recipe comes from the old world; easy to make and tastes like a million bucks. John

AVGOLEMONO

Greek Chicken Soup with Egg-Lemon Sauce

4 cups homemade chicken stock or low-sodium broth
Salt and freshly ground pepper
2 cups cooked white rice, warmed
2 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 rotisserie chicken, meat pulled from the bones and coarsely shredded (1 pound)
1/4 cup chopped fresh dill

In a large saucepan, season the stock with salt and pepper and bring to a simmer. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth. Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes. Stir in the dill, garnish and serve. Enjoy!! JW