by Donna Cain, Innkeeper and owner
We had fun with the title as everyone thinks it’s Captain Freeman answering the phone when they call to make a reservation…..so maybe he made the cookbook???? No, not really!
We are happy to report that our new Captain Freeman cookbook is being printed now and should be to us by the end of the month. It is a project two years in the making as we have been creating many new recipes for the inn over the past few years. This cookbook includes many of our favorites.
Many of our guests ask us for our recipes, and we are always willing to share. Shown below is a new favorite for Black Bean and White Turkey Chile that our friend and Captain Freeman cooking school chef made for us. It was so good that I immediately asked Carol for the recipe and have passed it on to all of our family and friends. How appropriate to add to this blog for many more to enjoy. Thanks Carol!
The original recipe called for onions and Carol adapted the recipe to omit the onions as my husband is allergic. This recipe is easy to make, freezes well and will add a smile to everyone’s face that you include in this meal.
Black and White Bean Turkey Chili
4 Turkey thighs
3 cups chicken stock
3 cups beef stock
1 bay leaf
2 cloves of garlic, whole
2 Tablespoons olive oil
1 14 1/2 ounce can diced fire roasted tomatoes
1 small can mild green chiles, drained and chopped
4 cloves garlic, diced
1 can black beans, drained
1 can white beans, drained
2 Tablespoons flour
1/4 cup tequila
2 Tablespoons honey
1 Tablespoon salt
2 Tablespoons ground cumin
2 teaspoons Mexican chile powder
1 Tablespoon expresso powder
Place the turkey thighs in a large dutch oven with a bay leaf, garlic and stock just to cover. If you need a little more liquid add water. Bring to a boil and lower heat to a simmer and poach for one hour. Leave in the stock to cool just until you can easily handle the thighs. Remove thighs and reserve the stock in a separate container. Take the turkey off the bones and cut into bite size peaces.
In the same pot add the olive oil and heat. Then add the tomatoes and cook on high until the liquid is evaporated. Reduce the heat and add the chiles, garlic, turkey and beans. In a small bowl mix the flour, tequila, honey and all the additional spices until smooth. Add some reserved stock to create a smooth liquid. Add the liquid to the pot and stir and cook on medium heat until the chile begins to thicken. Add liquid if needed to create the desired thickness. Simmer for 30 minutes (some of the liquid will evaporate) Make ahead and refrigerate for up to 5 days. It just gets better! May be frozen for up to 90 days in meal size portions.