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 Skookumchuck
Chili with Jalapeño Corn Muffins
by Wendy Shepherd, M/V Snorri,
Nordic Tug 37-049
Editor's Note: Every year
the NE Nordic Tug Rendezvous holds their annual cookoff.
The rules require that the recipes have to be an entrée
or an appetizer, take 30 minutes or less to prepare, made
from scratch, and cooked on board. Recipes are judged
on originality, complexity of preparation, presentation
and taste. The 2004 Rendezvous first prize winner was
Wendy Shepherd with this lip-licking recipe.
Ingredients:
1 lb. Left over cooked
salmon. or… 1 large can of salmon will do
2 cans kidney beans
1 can diced tomatoes
2 tb olive oil
1 lg onion diced
1 lg garlic clov eminced
celery 1 cup diced
1 tsp ground cumin
1 tsp oregano
Salt and pepper to taste
2 Tb chili powder
Fresh graded Asiago cheese (Can’t find it? Use
cheddar.)
Saute onion, garlic and
celery in olive oil about 5 minutes. Add beans, tomatoes
and spices and bring to a boil. Turn down the heat
and gently fold in the salmon and simmer for about 20
minutes. The longer it sits the better the flavor.
Serve chili in bowls topped
with Asiago cheese. Serves four.
Ingredients:
1 cup cornmeal
1 cup flour
1/3 cup sugar
2 1⁄2 tsp baking powder
1⁄4 tsp salt
1 cup buttermilk
6 tb unsalted butter, melted
1 egg slightly beaten
1⁄4 cup, chopped jalapeño peppers ( you
can add more if you want)
Preheat oven to 400 . Line
muffin cups with liners. Sift the cornmeal, flour, sugar,
baking powder and salt into a mixing bowl. Make a well
in the center of the dry ingredients and pour in the buttermilk,
butter and egg into the well. Stir just until combined.
Fold in the peppers. Fill each cup about 2/3 full with
batter. Bake until firm and golden, about 20-25 minutes.
Yields about one dozen.
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