Estimated read time: 2-3 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
White Turkey Chili From Chef Lesli Sommerdorf for Harmons
Serves 6-8
Ingredients: 3 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
1 red bell pepper, seeded and diced
1 jalapeno, seeded and minced
4 tomatillos, unhusked and coarsely chopped
1 (4-ounce) can fire-roasted green chiles
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/4 teaspoon cayenne, plus more to taste
6 cups low-sodium chicken broth
2 (15.8-ounce) cans cannellini beans
2 cups corn
4 cups cooked, shredded turkey or chicken
1 1/2 teaspoons Tabasco sauce
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
3/4 cup milk
Salt and freshly ground black pepper, to taste
Sour cream, for garnish
Grated sharp Cheddar, for garnish
In a large, heavy, Dutch oven over medium heat, add the oil. Add the onion, celery, bell pepper, jalapeno and tomatillos and cook until very soft, about 10 minutes. Add the green chiles, garlic, cumin, chili powder and cayenne and cook for 2 minutes.
Add the chicken broth and bring to a boil. Add the beans, corn, chicken, Tabasco, and season liberally with salt and pepper. Reduce the heat to low and let simmer, stirring occasionally, about 1 hour.
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook, 1-2 minutes. Add the milk and continue whisking until a thick paste forms, 2-3 minutes. Add the roux to the chili, stirring until it is completely incorporated, and continue to cook, about 10 minutes. Season with salt and pepper and serve with sour cream, Cheddar cheese and hot sauce on the side.
Jalapeno Cheddar Cornbread From Chef Lesli Sommerdorf for Harmons
Serves 6-8
Ingredients:
Nonstick cooking spray
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cayenne
1 jalapeño, cored, seeded, and finely chopped
1/2 teaspoon salt
4 ounces sharp cheddar, grated
2 tablespoons firmly packed brown sugar
3/4 cup corn
1 cup buttermilk
2 large eggs
1/2 (1 stick) cup unsalted butter, melted and cooled
Instructions: Preheat oven to 400° and adjust oven rack to middle position. Spray an 8"x8" baking dish with nonstick cooking spray.
In a medium bowl, whisk flour, cornmeal, baking powder, baking soda, cayenne, jalapeño, salt and half of cheddar until combined. Set aside.
In food processor or blender, pulse brown sugar, corn and buttermilk until combined, about 5 sec. Add eggs and pulse until combined, 5 more sec.
Make a well in center of dry ingredients. Pour corn and buttermilk mixture into center well and fold just until combined. Add butter and continue folding until dry ingredients are just moistened.
Pour batter into prepared baking dish and sprinkle remaining cheddar over batter. Bake until golden brown and toothpick inserted in center comes out clean, 25-35 min. Let cool on wire rack, 10 min. Invert onto wire cooling rack, turn right side up and continue to cool until warm, another 10 min. Cut into squares.
