Bembe Beach Chile Blanco by Jeff Holland, Annapolis Boat Shows

Created for the "Red Hot Annapolis Chili Contest" sponsored by the Community
Associations of Annapolis, Maryland. This event drew more than a dozen chile
cooks from neighborhood associations all around Annapolis. Jeff was
representing the Bembe Beach Association. You can freely change the smoking
wood. Bembe Beach driftwood is just not available outside of Bembe Beach.

The Recipe

Smoke a 6-lb turkey breast, using oak and other driftwood collected on Bembe
Beach. Pull half of the breast meat from the bone, pulling pieces apart into
roughly 1-inch bits.

Select the following peppers:

1 Green Bell
1 Yellow Bell
1 Red Bell
1 Cubanelle
1 Serrano
5 Jalapeno

Cut each pepper in half, wash out the seeds, pat dry, drizzle with olive oil
and grill until the skins become charred. Rinse under cold water, peeling
away the charred skin. Cut into 1/2 inch pieces. Grill, peel and mash a whole
head of garlic. Remove fat from four 15-oz cans Great Northern beans. Heat
the ingredients in a dutch oven, adding one tablespoon of brown sugar, one
cup of water, one cup of white wine, one 10-os bag of frozen peeled pearl
onions, half a 16-oz bag of frozen shoepeg corn, and full bottle of
Chesapeake Heat Vidalia Onion and Jalapeno Sauce. Cover and cook for at
least two hours at about 325 degrees, stirring occasionally. Add more water
or wine as needed.