2006 Recipe Archive from Walt Churchill's Market

Smoked Pork Chops / Ancho Chili Jam
Chef Art

Sauce

¼ C Olive Oil
3 TBS Garlic, minced
1 TBS Shallot, minced
¼ tsp. Allspice, ground
¼ tsp. Cloves, ground
¼ tsp. Coriander, ground
2 TBS. Worcestershire sauce
2 TBS. Tamari soy sauce
½ tsp. Cinnamon
2 TBS. Honey
2 ea. Serrano chilies, diced
1 tsp. Lime zest
1 tsp. Orange zest
6 ea. Pork chops

Ancho Chili Jam

2 oz. Dried Ancho chilies
1 tsp. Salad oil
1 ½ tsp Garlic, minced
1 tsp Shallots, minced
1 ½ Tbs Red currant jelly
1 Tbs. Honey
1 ½ tsp White vinegar
¼ tsp Salt
2 C Hardwood chips
¼ C Cilantro, chopped

Sauce Method

Heat the olive oil in a small sauce pan. Add the garlic and shallots and sweat until the shallots are translucent. Stir in the remaining sauce ingredients.

Toss the chops in the sauce and marinate at least one hour

Hot smoke the pork chops for 5 minutes, Finish cooking the pork chops on the grill or under the broiler, brushing frequently with the sauce.

Serve each portion with ancho chili jam, sauce and garnish with chpooed cilantro.

Ancho Chili Jam

Rehydrate the ancho chilies in a small amount of warm water (approx. ½ cup), drain and mince (including seeds).

In a sauté pan over medium heat the oil to the point of fragrance. Add the garlic and shallots and sweat until the shallots are translucent.

Remove from heat and stir in the remaining ingredients.

Roasted Butternut Squash
Chef Art

1 ea. Butternut Squash
¼ Cup Olive oil
Kosher salt
White pepper

Scrub squash well using a vegetable brush or scrubber

Cut in half and remove seed.

Cut into 1 inch cubes, leaving skin on.

Place on a parchment lined baking sheet.

Drizzle with olive oil and sprinkle with salt and pepper.

Roast in a preheated 400° oven 15- 20 minutes. The squash should be slightly charred and tender but not mushy.

Jerked Chicken with Black Beans and Pineapple Salsa
Chef Art

Pineapple Salsa

4 ea. Tomatoes, seeded and diced
4 ea. Green onions, thinly sliced
1 ea. Cucumber, seeded and diced
2 tsp. Horseradish
1 TBS. Cilantro, chopped
1 ea. Serrano pepper, seeded and diced
1 TBS. Lime juice
1 ea. Pineapple, peeled and diced

Combine all salsa ingredients and allow to sit for at least two hours to overnight. Use within three days.

Black Beans

1 lb. Black beans, dry, rinsed and sorted
3 C Chicken stock
2 tsp. Vegetable oil
½ C Onion, diced
1 ea. Red pepper, seeded and diced
1 ea. Green pepper, seeded and diced
1 ea. Jalapeno pepper, seeded and diced
1 TBS. Garlic, minced
2 TBS. Red wine vinegar
2 TBS. Dark rum
1 tsp. Salt

In a large pot, cover the black beans with about three inches of water. Bring to a boil and remove from the heat. Allow the beans to quick soak for an hour.

Drain the beans and cover with chicken stock. Bring to a boil. Reduce heat and simmer until tender. Drain.

Heat the vegetable oil in a large sauté pan. Add the onion, peppers and garlic and sweat until aromatic.

All the vinegar and rum, bring to a boil. Add the beans and heat through. Season with salt, pepper and lemon juice.

2 lbs. Churchill’s Chicken Breasts
3 TBS. Jerk seasoning
1 TBS. Dark rum
¼ C Pineapple juice
1 TBS. Tamari soy sauce

Combine the jerk seasoning with the rum, pineapple juice and soy sauce.

Rub the seasoning mixture over the chicken breasts and grill until chicken breasts are cooked through. Finish in a moderate oven if necessary.

Serve the chicken breast, sliced if desired, on a bed of the black beans and top with pineapple salsa.

Winter Bean Soup
Chef Art

2 lbs. Dried Beans (Navy, Pea Beans, Pinto or assorted) Yield: 6 quarts
6 oz. Bacon, diced
12 oz. Onion, medium dice
6 oz. Celery, medium dice
6 oz. Carrots, medium dice
2 tsp. Garlic, minced
5 qts. Ham stock
2 ea. Bay leaves
1 Tbs. Thyme leaf
12 oz. Andouille sausage, cooked and cubed
1 tin (28 oz.) Tomatoes, crushed with juice

Roux as needed

Salt & Pepper to taste

Sort, wash and soak the beans overnight.

In heavy sauce pan, cook bacon over medium heat to render the fat but do not cook crisp.

Add the onions and sweat.

Add the remaining vegetables and cook until just about soft.

Add the beans and ham stock, bring to a boil.

Reduce heat and simmer until beans are tender.

Add sausage and tomatoes and continue cooking another 15-20 minutes. Remove bay leaf.

Adjust thickness as desired.

Adjust seasoning and serve hot.

Asian Chicken Salad
Chef Kelly

1/2C Rice Vinegar
4T Soy Sauce
4T Chunky Peanut Butter
2T Honey
1 1/2t Sesame Oil

5C Honeydew Melon Strips
5C Cantaloupe Strips
4C Napa Cabbage, Shredded
2C English Cucumber, Peeled Strips
5T Thinly Sliced Green Onions
4C Cooked Sobe Noodles
4C Shredded Cooked Chicken Breast
1/2C Chopped Fresh Cilantro
1C Chopped Toasted Walnuts

Combine first five ingrdients in a large bowl, stir well and divide. Add honeydew and next 4 ingredients to half of dressing and toss well to coat.

Place 1/2C noodles on each of 8 plates and spread. Place 2C melon mixture on each and top with 1/2C chicken.

Sprinkle cilantro over each and top with walnuts. Drizzle remaining dressing over each and serve immediately.

Serve with chilled white wine.

Cantaloupe Soup
Chef Kelly

1 Large Cantaloupe
3T Sugar
2T Snipped Fresh Mint Leaves
1/2C Sour Cream
1/2C Whipping Cream
1/4C Dry White Wine
1/4C Orange Juice
2T Grated Orange Peel
Fresh Mint Leaves for Garnish

Place cantaloupe pieces in a blender and puree until smooth. Gradually add remaining ingredients and blend until creamy and smooth.

Chill for 30 minutes. To serve top with a dollop of sour cream and mint leaf or fresh berries.

Zucchini Fritters
Linda Ball

4 Zucchini
5-6 Scallions
9 oz. Feta Cheese
1 oz. Fresh Parsley, Fresh Mint
1t Dried Meat
1t Paprika
1C All Purpose Flour
Salt and pepper
3 Eggs Beaten
3-4 Limes
Oil for Frying

Coarsely grate zucchini and spread on paper towel for 20 minutes. Place chopped scallions and feta in bowl and crumble together. Add flour and season with salt and pepper. Gradually add beaten egg and mix thoroughly then add grated zucchini. Batter will be lumpy. Heat oil in frying pan and drop with spoon, batter mixture, flatten cakes down as you go. Cook patties for 2 minutes each side until golden brown. Transfer to platter. Chop limes and scatter along edges of plates. Sprinkle over with a little more chopped mint and fresh lime juice. Serve immediately.

The Best Pasta Salad
Linda Ball

11 oz. Small Shell Pasta
3 cloves of Garlic
.5 pt Yellow Cherry Tomatoes
.5 pt Pitted Calamata Olives
.5 C Fresh Basil
2T Fresh Chives
1 C Fresh Basil
.5 Cucumbers
4T White Wine Vinegar
7T Extra Virgin Olive Oil
Salt and Pepper to taste

Prepare pasta as directed. Place pasta in large bowl, add garlic, chopped tomatoes, olives, chives, basil and cucumbers. Add more garlic if desired, add vinegar, oil and seasoning to taste.

Chill and serve.

Swordfish Kabobs
Chef Art

1 C Extra virgin olive oil
1 oz. Fresh lime juice
1 Tbs. Fresh lemon juice
Zest of 1 fresh lime and 1 fresh lemon
1 oz. Wine vinegar
3 Tbs. Shallots, minced
Salt and fresh cracked pepper to taste
1 ½ lbs. Swordfish, cut in 1 ½ inch cubes.
All purpose flour
1 ea. Red pepper, cut in 1 inch squares
1 ea. Green pepper, cut in 1 inch squares
6 ea. Large mushroom caps
6 ea. Bamboo skewers, soaked in cold water

1. In large non-reactive container, combine first seven ingredients. Add swordfish cubes and toss to coat well. Refrigerate about 2 hours, turning occasionally.
2. Remove fish from marinade and drain well. Peppers and mushrooms can be tossed with drained marinade if desired.
3. Toss fish with flour to coat lightly.
4. Thread fish onto skewers alternating with colored peppers and finish with a mushroom cap.
5. Grill or broil approximately 4-6 inches from heat source for about 12 minutes. Fish is done when firm to the touch or an internal temperature of 160°.

Vegetable Kabobs
Chef Art

1 C Peanut oil
1/3 C Cider vinegar
1 Tbs. Worcestershire sauce
2 Tbs. Basil, chopped
1 Tbs. Thyme, chopped
2 Tbs. Flat leaf parsley, chopped
Salt and pepper to taste
1 Lb. Assorted “B” size potatoes, par cooked
1 Lb. Summer squash, cut in 2 inch cubes
1 Lb. Zucchini cut in 2 inch cubes
2 ea. Red onion, each cut in 6 wedges, core left in
6 ea. Bamboo skewers, soaked in water

1. In a large non-reactive container, combine first seven ingredients.
2. Add prepared vegetables and toss well to coat. Refrigerate 2 hours or overnight turning occasionally.
3. Drain vegetables, reserving marinade.
4. Arrange vegetables attractively on skewers. Thread onions and squash lengthwise for best results.
5. Grill or broil approximately 4-6 inches from heat source about 15 minutes, basting occasionally with reserved marinade or until vegetables yield slightly. Do not over cook.
6. Kabobs can be served with grape tomatoes or tomato wedges, tossed with marinade and heated slightly.
 

Kahlua Sauce for Fruit Kabobs
Chef Art

1 C Sour Cream
½ C Heavy Cream
½ C Brown Sugar
½ tsp. Vanilla
½ C Kahlua (more or less to taste)


1. In small bowl combine the sour cream and heavy cream. Mix until smooth.
2. Add brown sugar and combine until sugar is dissolved.
3. Add vanilla and Kahlua.
4. Hold refrigerated until ready to use.

Fruit Kabobs

Clean and cut a colorful assortment of fresh fruits into 1 to 1 ½ inch chunks. Thread on bamboo skewers. Use fruits such as fresh strawberries, kiwi, honey dew or musk melons, carambola (star fruit), pineapple, etc.
For a special presentation stick kabobs in a half melon or pineapple in a porcupine fashion.