Our latest recipe, Ternabout’s White Chili, couldn't be easier to prepare aboard a small boat...
In a departure from our usual "You Caught It, You Cook It" feature, our latest recipe is not a seafood dish. However, while not created from your latest 'catch', this delicious and easy-to-make recipe is ideally suited for owners of small- and mid-sized boats. In fact, we got this recipe straight out of the new book, Cooking Aboard a Small Boat, the latest of several books for boaters by Paul Esterle (A.K.A. Capt'n Pauley). The book is a treasure chest of meals that are easy to make for those of us with smaller boats. We're talking no galley, a dorm-room size fridge (or none at all), and, if you're lucky, some sort of heat source that could pass for a stove.
The first recipe that Capt'n Pauley has shared with us is for something he calls Ternabout’s White Chili. "Ternabout" is the name of Esterle's 20-footer. She’s been in the family for years and was the inspiration for one of his earlier books, Optimizing the Trailerable Sailboat, as well as serving as a test bed for his latest book Cooking Aboard a Small Boat. This is one of his favorites, made from non-refrigerated stores he usually has aboard. We hope you enjoy it...
Ternabout’s White Chili
Ingredients
1 (15.5 oz.) can great northern beans
1 (4 oz.) can chopped green chilies
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 tablespoon dried minced onions
2 teaspoon dried celery flakes
1/8 teaspoon oregano
2 (5 oz.) cans chicken
Directions
Dump all ingredients except chicken into a saucepan,
preferably non-stick. Bring mixture to a
boil and reduce to a simmer. Simmer for
30 to 40 minutes, until dried onion is reconstituted and mixture is thoroughly
heated. Add chicken; continue cooking
until chicken is heated. Do not
overcook. If you have it, add a half of
cup of shredded Monterey Jack cheese just before serving.
Serves 2
For more boating books by Paul Esterle, visit his website or his author's spotlight page on lulu.com.
###
No comments:
Post a Comment