THE FAMOUS J&J's HABANERO CHICKEN WHITE CHILI
3 lbs Skinless Boneless Chicken Breasts sprayed with PAM & seasoned with
Weber Grill Creations Mango Lime Seasoning
2ea. Large Sweet Onions Chopped
4 cups Chicken Broth ( Low Sodium)
4 tsp Garlic Powder
1 tsp Crushed Red Peppers
4 tsp Ground Cumin
2 tsp Oregano Leaves (Dried)
2 tsp Cilantro (Dried)
1 Bottle J & J's Private Reserve Habanero Sauce
4 cans Chopped Chilies 4 oz. (Undrained)
8 ea. Green Onions... chopped
3 ea. Cans of White Cannelloni Beans 15 oz.( Undrained)
1 ea. Can Black Beans 15 oz. (Rinsed and Drained)Directions
Mix All Dry Spices...add 2 cups of water...let spices sit for 15 mins.
Saute chicken in skillet...let cool...cut into 1/2" cubes...Hold in covered skillet.
In chili pot saute onions and chilies...Add broth...Stir in spices....Add 1/2 bottle of J&J
Bring to boil....Add beans ...Cook 15 mins. on med heat....Add chicken...cook on LOW for 60 mins...stir often... Taste... add additional J&J if desired. Enjoy.
Makes 1 Gallon... Feeds 8
CHILI CON CARNE
2 pounds lean coarsely ground beef
1 medium onion, chopped
3 large cloves garlic, minced
1 (15-ounce) can tomato sauce
2 cups water
2 tablespoons chili powder
1 1/2 tablespoons cumin seeds or ground cumin
1 teaspoon salt
1 teaspoon dried oregano leaves, crushed
2 tablespoon JJ Hot SauceDirections
Cook meat over medium-high heat until brown
Pour off excess drippings.
Add onion and garlic and cook 5 minutes or until onion is tender.
Stir in tomato sauce, water, seasonings, JJ Hot Sauce
, Bring to a boil; reduce heat to low, cover,
and simmer 1 hour or until meat is tender and flavor is blended, stirring occasionally and adding
more water as needed.
Makes 6 to 8 servings.
JP's BLACK-EYE PEA CAKES
I had my first pea cake in the Virgin Islands in the eighties while on a Schwep's Ginger Ale TV commercial with John Cleese and Paul Weiland Films out of London. A very old street vendor was selling jerk chicken, pea cakes and ice cold Red Stripe Beer. I returned to Atlanta and immediately began working on the recipe.
Yields: 60 3" pea cakes (Don't be surprised if people eat 8 or more pea cakes each)Ingredients
1 Large Bunch Fresh Cilantro ( 1 cup chopped & save 3 tblsp for sour cream dip)
3-4 Large Green Onions
2 cans Glory Black Eye Peas 15 oz. net wt. (undrained partially mashed with potato masher)
1 can Rotel Tomatoes w/ Lime Juice and Cilantro 10 oz. net wt. (undrained)
1 tsp Sea Salt
1 1/2 cup Bisquick
2 tbl sp Nellie & Joe's Key Lime Juice
2 tbl sp Caribbean Jerk Seasoning ( McCormick)
4 tbl sp J&J's Private Reserve Habanero Sauce
( Accept NO Substitute)
1/2 cup Half & Half
2 tbl sp Ginger Ale
1 Fresh Lime
1 cup Sour Cream
2 Large Non-Reactive Bowls (Glass or Plastic)
Non-Stick griddle or SkilletDirections
IN BOWL #1 COMBINE:
1 cup Chopped Cilantro Loosely packed
1 cup Green Onions Chopped
2 can Glory Black Eye Peas (Undrained and partially mashed)
1 can Rotel Tomatoes (Undrained)
2 Tblsp Key Lime Juice ( or the juice of one Fresh lime )
2 Tblsp Jerk seasoning
4Tblsp. J&J's Private Reserve Habanero Sauce
IN BOWL #2 :
Whisk 2 eggs
Stir in 1/2 cup Half & Half
Stir in Bisquick until the consistency of thick pancake batter .... add about 2 Tblsp of Ginger Ale or
FOLD IN THE PEA MIXTURE FROM BOWL #1
MEANWHILE...Preheat Griddle to 300?....Until Hot water dances and evaporates....
With a Tablespoon Measuring Spoon....Dip the pea Cake Batter and drop it onto the hot griddle....
When the top of the pea cake is no longer liquid and air bubbles appear...it is time to flip ...
adjust heat if necessary ... taste a cooled peacake to see if you need to adjust spices .
Remove from Griddle....
Try not to stack while HOT.....they get soggy.
1 cup Sour Cream
3 tblsp Chopped Cilantro
1 tblsp Fresh Squeezed Lime Juice or Key Lime Juice
1 tsp JJ Hot Sauce
NEW YEARS DAY COLLARD BALLS
1 Large Onion Finely Chopped
2 Large Cans "Glory" Collards Completely Drained
6 Eggs Beaten
1 cup Parmesan Cheese grated
1 Box Stuffing (Garlic Herb)
3/4 cup Butter or Margarine
1/3 bottle J&J's Private Reserve Habenero Hot Sauce
Salt & PepperDirections
Combine all ingredients in non metallic bowl
Refrigerate overnite...or...freeze for a couple of hours
Pre Heat Oven 400 degrees
Form collard mixture into small balls
Bake on parchment paper lined pan (or greased) for 20-30 min
Until exterior is slightly browned
Optional: Serve with pepper vinegar