OK, I've Been MIA for a While

Sorry. Y'all can flog me later.

But to make up for it, I'm going to shamelessly steal something from a good friend, and give it to everybody who reads this.

A couple of weeks ago, it was my good fortune to spend a Saturday in complete idleness, sitting near a campfire in the Georgia Mountains. The highlight of the day was my friend Greg, who is wasting his life messing with computers. He should have a big mushroom shaped white hat and an apron as his signature look. The man can make a Webber Kettle sing.

Thanks mainly to Greg, the menu at our camping excursions has progressed from Beenie-Weenies and sardines to White Bean Chili and Asian Marinated Flank Steak.

Herewith, the recipes for the Chili and Marinade.

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White bean Chili

This is Greg's creation and is very flexible. This is what he used on the "Saturday-to-die-for". You can adjust it in any fashion you wish,



4 lbs of ground chicken (Note, this is a LOT of meat).

8 to 12 tomatillo’s depending on size. He had ones that were about the size of a golf ball or just a tad larger. They can get like a medium tomato so if they are that large, use less.

3 cans of canelli beans

Green chili’s (He had one large can of whole and use about ¾ of it. Chopped) not hot, mild

2 serano chili’s or jalapeno seeded or not. If you want the heat, leave the seeds in

Juice of 3 limes

3 bay leaves

1 teaspoon of black pepper to taste

1 teaspoon sea salt or kosher salt to taste

1 ½ quarts of chicken stock

2 medium to large sweet onion’s

2 or 3 poblano peppers. Charred, seeded and diced (to char place the pepper whole on a burner gas or electric and let the outer skin start to blacken. Keep turning till the entire pepper is charred usually about 3 to 4 min. then place in a paper or plastic bag for 5 to 10 min. closed. Then take the pepper and peel the outer skin off and remove the seeds and dice)

2 or 3 cloves of garlic minced



brown chicken with some canola oil in a pot, then add the onions and garlic when onions are ½ half cooked add remaining ingredients and bring to a boil. Reduce heat and simmer for 60 to 90 min.



That should get you there.. use any kind beans and peppers you want and it will still work great.


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For the Asian marinated flank steak or any other kind of steak.

Marinade for 1 steak.

1 tablespoon of Sesame oil (dark oil)

2 tablespoons of fish sauce (you can find this on the ethnic isle of the store)

2 cloves of garlic chopped or minced

1 tablespoon of fresh ginger grated

¼ cup extra virgin olive oil

¼ cup rice wine vinegar

Juice of 1 to 2 limes

½ cup soy sauce

¼ teaspoon black pepper

Stir together until oils and remainder of ingredients are mixed.

Take one flank steak and score with a knife across the grain on an angle about every 2 inches going 1/16 of an inch deep. Place the steak in a plastic bag and pour marinade over the meat and let sit at room temp for about 1 hour. Then refrigerate over night. Remove from refrigerator at least 30 minutes prior to cooking. Cook over the hot coals of the grill for 3 to 4 minutes per side or desired doneness.

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There you are. I hope this makes up for my absence.