Posts Tagged: Solano County 4-H
4-H member is a winner from curly haired cavies to chocoflan
Thirteen-year-old Celeste Harrison, a fourth-year member of the Sherwood Forest 4-H Club, Vallejo, shares her expertise about chili and cavies (guinea pigs), but she's also a pro in the kitchen and at making a dessert called “Chocoflan.”
It's part cake, part flan.
The chocolate dessert recipe originates “from my Great-Aunt Esther and it's what we serve at all our family gatherings,” she said.
It's a winning one, at that. And just in time for Valentine's Day.
Celeste baked the dessert for the recent Solano County 4-H Project Skills Day — where 4-H'ers share what they're learned in their projects — and her presentation and recipe earned a showmanship award, one of seven awarded.
Last year she won a showmanship pin for her project, “Curls Just Want to Have Fun: How to Care for Your Curly Haired Guinea Pig.”
Celeste, a seventh-grader is active in 4-H. She serves as the treasurer of her 4-H club and last year served as a Science, Engineering and Technology (SET) officer in the Solano County 4-H Program. This year she's enrolled in five projects: cavies, poultry, dogs, record keeping and rabbits.
Always eager to learn, Celeste decided to “take dogs, rabbits and poultry so I can learn showmanship,” she said, noting that she competed in the Round Robin Small Animal Showmanship at two county fairs last year but was inexperienced at showing animals other than cavies. So this year's she's set her sights on learning more about them. Her goal: to place first in Round Robin.
No stranger to the kitchen, Celeste served as a member of the Sherwood Forest 4-H Club's Chili Cook-Off team for the last two years in the Solano County 4-H Project Skills Day.
This year, however, she turned from chili to chocoflan. The evaluators loved it! So did the 4-H'ers and their families who sampled it.
Here's the recipe:
Chocoflan Recipe
A bundt pan, deep roasting pan, blender, large bowl and a hand mixer are needed for this recipe.
Ingredients for flan:
A 14-ounce can of sweetened condensed milk
A 7.6-ounce can of Media Crema (light cream)
2 teaspoons vanilla extract
8 ounces of cream cheese
5 eggs
Ingredients for chocolate cake:
2 cups white sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon of salt
2 eggs
1 cup milk
1/2 cup vegetable oil
3/4 cup sour cream
2 teaspoons vanilla extract
1/2 cup hot water
Directions:
Put an oven rack in the middle of the oven and preheat to 350 degrees. Coat a bundt pan with cooking oil spray.
Sift flour, salt, baking powder and baking soda in a large bowl. In a separate bowl, combine eggs, milk, vegetable oil, vanilla and cocoa mixture and beat with a hand mixer for two minutes. Add the wet mixture in increments of one cup into flour mixture until thoroughly combined. Stir cocoa powder into hot water until melted and then stir into cake mix and set aside.
In a blender, add in all flan ingredients and blend on high until smooth. Pour cake batter into a bundt pan (make sure surface is level). Pour flan mixture into the cake batter but do not mix (it will sink to the bottom of the bundt pan while in the oven).
Put chocoflan into a large roasting pan and fill the pan with about 2 inches of warm water. Spray a piece of aluminum foil with cooking spray and set it on top of the bundt pan (but do not fold it over the bundt pan.) Bake for one hour and 45 minutes. Remove cake from oven and let cool before inverting it onto a serving platter. Enjoy.
Solano County 4-H Program
The Solano County 4-H Youth Development Program, part of the UC Cooperative Extension Program, follows the motto, “Making the Best Better.” 4-H, which stands for head, heart, health and hands, is open to youths ages 5 to 19. In age-appropriate projects, they learn skills through hands-on learning in projects ranging from arts and crafts, computers and leadership to dog care, poultry, rabbits and woodworking. They develop skills they would otherwise not attain at home or in public or private schools. For more information about Solano County 4-H, contact 4-H program representative Valerie Williams at vawilliams@ucanr.edu.
Competencia de cocina 4-H: pregonando el verde y blanco
¿Qué cosa es algo verde y blanco que además gana el concurso de cocina de chili de 4-H?
Chili, 4-H chili.
Y justo a tiempo para el Súper Tazón del domingo 4 de febrero, en el que los Patriotas de Nueva Inglaterra se enfrentan a las Águilas de Filadelfia en Minneapolis.
Un equipo de hermanos del Club 4-H de Dixon Ridge ganó el concurso de chili 4-H 2018, del condado de Solano, con una receta titulada “Chili verde y blanco 4-H", preparada con paleta de puerco y salchichas de puerco y cuatro diferentes variedades de chilis. La competencia en la que participaron cinco equipos se llevó a cabo en la secundaria Pena Adobe, de Vacaville, durante el Día de las Habilidades de 4-H en el condado de Solano.
Los miembros del equipo campeón de chili de Dixon - Maritzia Partida Cisneros, Miguel Partida Cisneros, Moncerrat “Monce” Torres Cisneros y Rudolfo “Rudy” Radillo Cisneros – usaron cuatro diferentes chilis verdes: pasilla, Anaheim, serrano y morrón, para darle sabor y picor al chili blanco (puerco).
Los hermanos compitieron el año pasado como los Mean Green Machines, portando su uniforme y sombrero oficiales en blanco y verde de 4-H. Este año, ellos eligieron la misma receta pero ajustaron su nivel de picante. También lucieron un atuendo diferente de 4-H junto con los sombreros de chef blancos, inscritos con sus nombres.
El equipo de Dixon Ridge compitió contra el equipo Delta del Club 4-H de Rio Vista, el cual preparó un “Chilicioso”; el equipo Hillbilly Chili del Club 4-H Tremont de Dixon; el equipo Lil' Peppers del Club 4-H de Pleasants Valley; el equipo Chicken Enchilada Chili (el cual ganó la competencia del año pasado) y el equipo Minecraft del Club 4-H de Sherwood Forest, Vallejo, el cual preparó el Ruby Redstone Chili.
Todos ellos respondieron a las preguntas de los evaluadores y les sirvieron muestras de su chili. John Vásquez Jr., miembro de la Junta de Supervisores del condado de Solano, fungió como juez del concurso de chili junto con los agentes de la policía de Vacaville, Jeremy Johnson, Shawn Windham y Steve Moore. Windham también es presidente de la Junta de Fideicomisarios del Distrito Escolar Unificado de Vacaville.
Todos los evaluadores describieron los platillos de chili como deliciosos, señaló la coordinadora Kelli Mummert, líder comunitaria del Club 4-H de Pleasants Valley en Vacaville.
"La competencia de chili es una gran oportunidad para que los jóvenes practiquen, mejoren su confianza y le pongan chispa a su creatividad", dijo Valerie Williams, representante del Programa 4-H en el condado de Solano". Los miembros del equipo de chili adquieren destrezas en la preparación de alimentos, aprenden sobre seguridad en la cocina y alimentos y usan conceptos de matemáticas y ciencias, a la vez que elaboran recetas de chili".
Cada uno de los miembros del equipo ganador recibió un certificado de regalo por 15 dólares de la heladería Cold Stone.
“Me gustaría decir que me sentí extremadamente impresionado con todos los equipos y sus participaciones en esta competencia”, indicó Windham. “No obstante que hubo un claro ganador del concurso, cada uno de los equipos preparó un muy buen chili y todos mostraron que tienen una gran habilidad para trabajar juntos como equipo de manera colaborativa y que poseen destrezas culinarias sólidas”.
“Pienso que todos los equipos mostraron madurez y tuvieron una excelente presentación de su chili”, manifestó Windham. “Todos estaban muy entusiasmados sobre sus creaciones. Encontré que todos los chilis estaban muy sabrosos y creo que todos los equipos realizaron un excelente trabajo representando a 4-H. También me sentí muy complacido de poder organizar el evento en una de la escuelas de nuestro Distrito Escolar Unificado de Vacaville”.
Windham agregó que “seré honesto en que no estaba seguro qué esperar porque no había participado en el concurso de chili anteriormente. Sin embargo, resulté agradablemente sorprendido y realmente disfruté las creaciones de cada equipo y la posibilidad de hablar con los chicos sobre cómo surgieron las recetas para el chili. ¡Es muy divertido y espero que me vuelvan a invitar el año próximo!”
Por su parte, Vásquez indicó que "creo que el chili ganador de este año cuenta con todas las cualidades que un chili ganador debe tener: sabor, aroma, textura, color y presentación. Disfrute del hecho de contar con tres agentes del Departamento de Policía de Vacaville como jueces este año. Sus habilidades de poder recordar en gran detalle hicieron el trabajo como jueces más fácil cuando consultábamos nuestras notas una y otra vez sobre cada uno de los participantes. Tuve el honor de participar como juez y presentador de los premios tanto para el Día de Habilidades y Proyectos y la Noche de Logros de 4-H para jóvenes de 16 años. A través de los años, Shelli (su esposa) y yo hemos visto a jóvenes de 4-H crecer y convertirse en adultos impresionantes y eso ha sido muy gratificante para nosotros”.
Moore dijo que los miembros de todos los equipos fueron "educados, profesionales y conocedores para su grupo de edad. Aun cuando el consenso fue de un ganador, siento que cada grupo presentó un buen producto. Para mí, era la primera vez que asistía a un evento auspiciado por el programa 4-H y quedé muy impresionado". Moore está interesado en que sus dos hijos participen en el programa 4-H.
Los otros participantes del concurso de chili fueron:
- Equipo Hillbilly Chili del Club 4-H de Tremont: Alaina Austin, Isabel Martínez, Trinity Road y Sara Yates
- Equipo Lil' Peppers, de Pleasants Valley: Jessie Means, Maya Farris, Naomi Lipary y Maliyah Desmarais
- Equipo Minecraft, de Sherwood Forest: Darren Stephens, Celeste Harrison, Julietta Wnholds y Hanna Stephens
- Equipo Delta de Río Vista: Olivia Stone, Anuheua Rivas, Maddie Baughman y Sofía Gutiérrez
He aquí la receta ganadora, Pregonando el verde y blanco:
Equipo Green and White Chili de 4-H
Programa 4-H de Dixon Ridge
2 libras de paleta de puerco cortada en pedazos de ½ pulgada
2 libras de salchicha de puerco molida
Aceite de oliva (el necesario para dorar la carne)
Dos latas de 28 onzas de salsa verde para enchiladas
2 cebollas, cortadas en pedazos grandes
2 de cada uno de los siguientes chiles picados en cubos: pasilla, Anaheim, serrano y morrón
2 dientes de ajo, picaditos
2 tomatillos, en cubitos
1 un manojo de cilantro, picadito
Agua, aproximadamente una taza
Fécula de maíz para espesar, si se necesita
Especies para sazonar al gusto: consomé de pollo, pimienta negra, sal de ajo y comino
Preparación: dore la carne de puerco en el aceite de oliva en una olla grande. Agregue la salchicha molida y continúe cocinando a fuego alto hasta que la carne se dore (alrededor de 30 minutos). Agregue el agua y las especies. Cocine durante otros 30 minutos. Agregue la salsa verde para enchiladas. Baje el fuego y hierva a fuego lento durante 30 minutos. Mientras que la mezcla hierve, corte las cebollas en pedazos grandes, pique el ajo, corte los chiles, tomatillos y cilantro. Agréguelos a la olla y continúe cocinando hasta que el puerco esté blandito (alrededor de 30 a 45 minutos). Revise el sabor y ajuste las especies al gusto. De ser necesario, puede espesar la mezcla con fécula de maíz.
Los clubes 4-H de Dixon Ridge, Tremont, Pleasants Valley, Rio Vista y Sherwood Forest se encuentran entre los 12 clubes que existen en el condado de Solano. Los otros son Maine Prairie 4-H y Roving Clovers 4-H, ambos de Dixon; Elmira 4-H y Vaca Valley 4-H, del área de Vacaville; Westwind 4-H y Suisun Valley 4-H, de Fairfield-Suisun y Travis Air Force Base 4-H Club, de Travis.
El Programa de Desarrollo Juvenil 4-H del condado de Solano es parte del programa de Extensión Cooperativa de UC. Las cuatro H representan en inglés head (cabeza), heart (corazón), health (salud) y hands (manos) bajo el lema “Hacer lo mejor, aún mejor”. El programa 4-H está abierto a todos los niños y jóvenes de 5 a 19 años. Bajo los proyectos apropiados para cada edad, ellos aprenden destrezas a través de proyectos prácticos que van desde artes y manualidades, a computadoras, liderazgo para el cuidado de perros, conejos y carpintería. Los participantes desarrollan destrezas que no obtendrían en su hogar o en escuelas públicas o privadas. Para más información, contacte a la representante del Programa 4-H del condado de Solano Valerie Williams, escriba a vawilliams@ucanr.edu o en el enlace http://solano4h.ucanr.edu/Get_Involved/.
4-H chili cookoff: Heralding green and white
What's green and white and wins a county 4-H chili cookoff?
Chili, 4-H chili.
And it's just in time for Super Bowl Sunday on Feb. 4 when the New England Patriots square off in Minneapolis, Minn., with the Philadelphia Eagles.
A sibling team from the Dixon Ridge 4-H Club won the 2018 Solano County 4-H Chili Cookoff with a recipe titled “4-H Green and White Chili," featuring pork shoulder and pork sausage and four different varieties of peppers. The five-team competition took place at the Pena Adobe Middle School, Vacaville, during the Solano County 4-H Project Skills Day.
The members of the Dixon championship chili team - Maritzia Partida Cisneros, Miguel Partida Cisneros, Moncerrat “Monce” Torres Cisneros and Rudolfo “Rudy” Radillo Cisneros - used four different green peppers: pasilla, Anaheim, serrano and green bell pepper to flavor and spice the white (pork) chili.
The siblings competed last year as the “Mean Green Machines,” wearing their official green and white 4-H uniforms and hats. This year they chose the same recipe but adjusted its heat. They also donned different 4-H attire along with white chef hats, inscribed with their names.
The Dixon Ridge team competed against Team Delta of the Rio Vista 4-H Club, which prepared “Chili-licious”; Hillbilly Chili Team from Tremont 4-H Club, Dixon, “Hillbilly Chili”; Lil' Peppers Team from the Pleasants Valley 4-H Club, “Chicken Enchilada Chili” (the team won last year's competition); and Team Minecraft of the Sherwood Forest 4-H Club, Vallejo, which prepared “Ruby Redstone Chili.”
They answered questions from the evaluators and served them samples. John Vasquez Jr. of Vacaville, member of the Solano County Board of Supervisors, judged the chili contest with Vacaville police officers Jeremy Johnson, Shawn Windham and Steve Moore. Windham is also the president of the Vacaville Unified School District Board of Trustees.
The evaluators all described the chili dishes as delicious, said coordinator Kelli Mummert, a community leader in the Pleasants Valley 4-H Club, Vacaville.
"The Chili Cook Off is a great hands-on opportunity for youth to build confidence and spark their creativity," said Valerie Williams, Solano County 4-H Program representative. " Chili team members build food preparation skills, learn food and kitchen safety, and use math and science concepts, as they develop their chili recipes."
Each member of the winning team received a $15 Cold Stone Creamery gift certificate.
“I would have to say that I was extremely impressed with all of the teams and their entries in the contest,” said Windham. “While there was one clear winner of the contest, every one of the teams made a very good chili and showed that they have a strong ability to work together as a team collaboratively and that they have very strong cooking skills.”
“I think all of the teams showed maturity and had a great presentation for their chili,” Windham said. “They were each very enthusiastic about their creation. I found all of the chilis to be very good and I thought the teams did an excellent job of representing 4-H. I was also very pleased we were able to host the event at one of our Vacaville Unified School District schools.”
Windham added: “I will be honest in that I wasn't sure what to expect because I haven't been involved with the chili contest before. However, I was very pleasantly surprised and really enjoyed each of the teams' creations and the ability to talk with the kids about how they came up with the recipes for their chili. It is a lot of fun and I hope to get an invite again next year!”
Said Vasquez: "I believe this year's winning chili had all the qualities that a winning chili should have: flavor, aroma, texture, color and presentation. I enjoyed having three police officers from the Vacaville PD this year as judges. Their skills in remembering in great detail made the job of judging much easier, as we refer back to our notes on each one of the entries. I've had the honor of attending as a judge and as a presenter of awards on both Project Skills Day and the 4-H Achievement Night for 16 years. Over the years, Shelli (his wife) and I have watched young 4-H'ers grow to become young, impressive adults and that has been rewarding to us.”
Moore said all the team members were "polite, professional and knowledgeable for their age group. While the consensus was one winner, I feel that each team presented a good product. For me, it was my first time attending a 4-H-sponsored event and I was very impressed." He is interested in involving his two sons in 4-H.
The other participants of the cookoff:
- Hillbilly Chili Team, Tremont 4-H Club: Alaina Austin, Isabel Martinez, Trinity Road and Sara Yates
- Lil' Peppers Team, Pleasants Valley: Jessie Means, Maya Farris, Naomi Lipary and Maliyah Desmarais
- Team Minecraft Team, Sherwood Forest: Darren Stephens, Celeste Harrison, Julietta Wnholds and Hanna Stephens
- Team Delta, Rio Vista: Olivia Stone, Anuheua Rivas, Maddie Baughman and Sofia Gutierrez
Here's the winning recipe, heralding the green and the white:
4-H Green and White Chili
Dixon Ridge 4-H Club
2 pounds pork shoulder cut in ½-inch chunks
2 pounds ground pork sausage
Olive oil (as needed to brown meat)
Two 28-ounce cans green enchilada sauce
2 onions, coarsely chopped
2 of each pepper diced: pasilla, Anaheim, serrano and green bell pepper
2 cloves of garlic, minced
2 tomatillos, diced
1 bunch of cilantro, chopped
Water, approximately 1 cup
Cornstarch for thickening if needed
Seasonings to taste: chicken bouillon, black pepper, garlic salt and cumin
Directions: In a large stock pot, brown pork in the olive oil. Add the ground sausage and continue cooking over high heat until meat is browned (about 30 minutes). Add the water and seasonings. Cook an additional 30 minutes. Add green enchilada sauce. Turn heat down and simmer for 30 minutes. While mixture is simmering, coarsely chop the onions, mince the garlic, dice the peppers and tomatillos and chop the cilantro. Add these to the pot and continue cooking until the pork is tender (about 30 to 45 minutes). Check flavor and adjust seasonings to taste. If needed, thicken with the cornstarch.
The Dixon Ridge, Tremont, Pleasants Valley, Rio Vista and Sherwood Forest 4-H Clubs are among the 12 clubs in Solano County. The others are Maine Prairie 4-H, Roving Clovers 4-H, both of Dixon; Elmira 4-H, Vaca Valley 4-H, both of the Vacaville area; Westwind 4-H and Suisun Valley 4-H, both of Fairfield-Suisun; and Travis Air Force Base 4-H Club from Travis.
The Solano County 4-H Youth Development Program is part of the UC Cooperative Extension Program. The four H's stands for head, heart, health and hands, with the motto “Make the Best Better.” 4-H is open to all youths ages 5 to 19. In age-appropriate projects, they learn skills through hands-on learning in projects ranging from arts and crafts, computers and leadership to dog care, poultry, rabbits and woodworking. They develop skills they would otherwise not attain at home or in public or private schools. For more information, contact Solano County 4-H Program representative Valerie Williams at vawilliams@ucanr.edu or link to http://solano4h.ucanr.edu/Get_Involved/.
A super bowl of chili: Something to crow about
Life is just a bowl of…ch...no, not cherries!
Chili!
Make that chicken chili.
When the New England Patriots and the Atlanta Falcons square off at Super Bowl Sunday on Feb. 5 in Houston, odds are that feathers will fly and football fans will flock to heaping bowls of chili.
All chili aficionados have their favorite recipes, but white chili proved to be the winning alternative to red chili at the annual Solano County 4-H Chili Cookoff, held Jan. 14 in the Community Presbyterian Church in Vallejo.
The Lil' Peppers — three members of the Pleasants Valley 4-H Club, Vacaville — took home top honors with their “White Chili with Avocado Cream.” It was like putting a feather in the caps of chefs Jessie Means and Elijah Desmarais and his sister Maleah Desmarais. Advised by their cooking leader Marlene Means, they made the dish at home, delivered it to the cook-off in a crockpot, and answered a series of questions from four-judge panel.
They based their entry on a Cooking Light magazine recipe, but added agave to suit their tastes (they acknowledged they're not partial to one ingredient, serrano chile). They also substituted a can of white beans for a 15-ounce can of unsalted chickpeas (garbanzo beans).
The cook-off, which drew a total of five teams, was part of the Solano County 4-H Project Skills Day, an opportunity for youths to showcase what they've learned in their projects and to hone their display and presentation skills. The day ended with the cook-off.
“The Chili Cook-Off continues to be a big draw at Project Skills Day,” said Solano County 4-H program representative Valerie Williams. “Through their participation, 4-H team members develop life skills like organization, decision-making and communication. Not to be overlooked, team members gain practical knowledge about kitchen safety, food safety, food preparation and nutrition, while developing their chili recipes.”
The chili judges — John Vasquez Jr. of Vacaville and Skip Thomson of Dixon, both members of the Solano County Board of Supervisors; and fellow chili enthusiasts Robert Reed of Benicia and Will Cant of Vallejo — said they enjoyed all the dishes, but especially the chicken chili. They went for seconds.
“It was really good,” said Vasquez, a veteran cook-off judge, praising the intermingling of the flavors and the competence of the chefs.
Coordinator Connie Reid of the Sherwood Forrest Club in Vallejo escorted the judges to each team's table, where the 4-H'ers introduced themselves and talked about their chili, the ingredients, the preparation and the outcome.
The Lil' Peppers' project all started with Jessie Means wanting to participate in the cook-off. She asked her mother and 4-H cooking project leader, Marlene Means, to help, and then Jessie recruited Elijah and Maleah Desmarais.
What to prepare? At most cook-offs, teams make red chili. The Lil Peppers decided on white chili, made with chicken and pork instead of beef.
For the cook-off, they donned blue aprons appliquéd with chili peppers, made by Jessie. They kept the decorations simple: a black tablecloth graced with a few chili peppers.
It was a great learning experience, Marlene Means said.
“The team learned to read and follow the recipe," she said. "They did have a few teary moments — cutting the onions. They were careful working with the peppers. All three worked very hard.”
When the 4-H'ers tasted their finished product, they decided it was "a little too spicy!” So they added a tablespoon of agave.
The end result: the team loved it, the judges loved it, and so did the crowd that grouped around their entry for samples.
“There were many repeat tasters,” Marlene Means said.
All three members of the Pleasants Valley 4-H Club are enrolled in cooking projects, but also a variety of other projects. Jessie, the club's historian, is enrolled in swine, rabbits, horse, sewing, food preservation, cooking, outdoor cooking, indoor mini gardens, baking and bread making, and dog care and training. Maleah is enrolled in fine art, outdoor cooking, rabbits, and cooking projects, while Elijah's projects are poultry, outdoor cooking and rabbits.
All the cook-off teams delighted in creating their own costumes. The Chili Girls of Sherwood Forest 4-H Club, Vallejo, dressed as penguins. Two Harry Potter fans from the Tremont 4-H Club, Dixon, opted for "tie attire." Another team from the Pleasants Valley 4-H Club, Vacaville, donned sunglasses; they were just chillin' when they served a chili reportedly favored by "The Duke" (John Wayne). Another group from Dixon, the Mean Green Chili Cooking Machine of the Dixon Ridge 4-H Club, came as themselves, in 4-H attire. Their chili lived up to their name; it was the hottest and was quite delicious, the judges agreed.
The members of the other teams:
- The Chili Girls from the Sherwood Forest 4-H Club, Vallejo: Selah Deuz, Celeste Harrison, Hanna Stephens and Julietta Wynholds
- Harry Potter and the Order of Chili, Tremont 4-H Club, Dixon: Isabel Martinez and Trinity Roach
- Just Chillin', Pleasants Valley 4-H Club, Vacaville: Braydon Gish, Shayley Gish, Justin Means and Maya Prunty
- Mean Green Chili Cooking Machines, Dixon Ridge 4-H Club, Dixon: Maritiza Partida Cisneros, Miguel Partida Cisneros and Rudy Cisneros Radillo
Here's the winning recipe that the Lil' Peppers prepared:
White Chili with Avocado Cream
Ingredients:
1 serrano chile (this is hot and can be omitted, the 4-H'ers agreed)
1 jalapeño pepper
1 medium onion, peeled and halved
Cooking spray
4 cups unsalted chicken stock, divided
2 tablespoons all-purpose flour
1-1/2 teaspoons adobo sauce
1 chipotle chile, canned in adobo sauce
2 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
5 -1/2 teaspoons olive oil
5 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon ground coriander
1 pound ground pork
2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces, browned
3 cups fresh white corn kernels
1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained (the 4-H'ers substituted 1 can of white beans)
1 cup half-and-half
3/4 cup chopped fresh cilantro, divided
1/3 cup plus 1-1/2 teaspoons fresh lime juice, divided
2-3/8 teaspoons kosher salt, divided
1 medium ripe peeled avocado
1/3 cup light sour cream
3/4 cup diced tomatillo
1 tablespoon agave or honey
Preparation:
- Preheat broiler to high.
- Arrange first 3 ingredients on a foil-lined baking sheet. Coat with cooking spray. Place pan on middle oven rack; broil 15 minutes or until charred on all sides, turning occasionally. Wrap peppers in foil; let stand 5 minutes. Peel peppers; discard peels, stems, and seeds. Combine peppers, onion, 1/2 cup stock, flour, adobo sauce, chipotle, and 1 can cannellini beans in a blender; process until smooth.
- Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add garlic to pan; sauté 30 seconds. Add cumin, oregano, and coriander to pan; sauté 30 seconds. Add pork; cook 4 minutes, stirring to crumble. Stir in onion mixture and remaining 3-1/2 cups stock. Bring to a boil; reduce heat, and simmer 20 minutes, stirring frequently.
- Add chicken to pan; cook 5 minutes. Stir in remaining can of cannellini beans, corn, and white beans; cook 7 minutes. Reduce heat to medium-low. Stir in half-and-half, 1/2 cup cilantro, and 1/3 cup juice; cook 3 minutes. Stir in 2-1/4 teaspoons salt.
- Place avocado in a small bowl; mash with the back of a fork. Stir in sour cream, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt. Serve chili with remaining 1/4 cup cilantro, avocado cream, and tomatillo.
(Nutritional Information. Amount per serving: Calories 380; fat 18.6 grams; saturated fat 6 grams; monofat 8.3 g; polyfat 1.9 g; protein 30 g; carbohydrate 24 g; fiber 6 g; cholesterol 85 mg; iron 2 mg; sodium 592 mg; and calcium 86 mg)
Solano County, said 4-H Program Representative Valerie Williams, has nearly 500 4-H members enrolled in a total of 11 clubs:
- Dixon: Dixon Ridge 4-H, Maine Prairie 4-H, Roving Clovers 4-H and Tremont 4-H
- Vacaville: Elmira 4-H, Pleasants Valley 4-H and Vaca Valley 4-H
- Fairfield-Suisun: Westwind 4-H and Suisun Valley 4-H
- Rio Vista: Rio Vista 4-H
- Vallejo-Benicia: Sherwood Forest 4-H
The Solano County 4-H Youth Development Program, part of the UC Cooperative Extension Program of the UC Division of Agriculture and Natural Resources (UC ANR), follows the motto, “Making the best better.” 4-H, which stands for head, heart, health and hands, is open to youths ages 5 to 19. In age-appropriate projects, they learn skills through hands-on learning in projects ranging from arts and crafts, computers and leadership to dog care, poultry, rabbits and woodworking. They develop skills they would otherwise not attain at home or in public or private schools, said Williams, who may be reached at vawilliams@ucanr.edu for further information on the program.
'Four Little Pigs' blow the house down with a super bowl of chili
Using a grandmother's favorite recipe and all locally grown ingredients, the Four Little PIGS (Pork in Green Sauce) from the Suisun Valley 4-H Club swept the five-team competition at the Solano County 4-H Chili Cook-Off. The event took place at the Solano County 4-H Project Skills Day in the Community Presbyterian Church, Vallejo.
The quartet — Spencer Merodio, 10, Alexis Taliaferro, 11, Natalie Frenkel, 12, and Kate Frenkel, 10 — drew a round of applause as they appeared on stage to accept the award, movie tickets to the Brenden Theatre. It was their first time entering the annual competition.
The Suisun Valley 4-H'ers opted for Spencer's grandmother's recipe, “Chili Verde, aka Pork in Green Sauce,” using cubed pork shoulder, tomatillos, jalapeno peppers, cilantro, garlic cloves and black beans. The condiments: sour cream, cilantro and diced radishes.
“We made it from scratch with vegetables purchased from Larry's Produce in Suisun Valley,” they told the evaluators, Solano County Supervisor Linda Seifert of District 2 and James Luka and his son, Jim, of Vallejo. “Nothing from a can.”
Competition proved keen, as all the dishes were delicious, the evaluators said.
“I could eat any of the five chilis any day of the week,” said James Luka, a retired network administrator for the U.S. and Europe stock market in Illinois.
Son Jim, a maintenance worker at Six Flags Discovery Kingdom in Vallejo, agreed. “They all did an amazing job.”
The evaluators praised the flavor and texture of the champion chili, but also the enthusiasm of the presenters and their eagerness to share the recipe and answer questions.
For the occasion, the youths wore special pig costumes. They decorated their long-sleeved pink T-shirts with pig drawings and lettering on both the front and the back. An added touch: little chef hats, complete with pink pig ears.
The members of the championship team are enrolled in their club's food and nutrition project and other projects, including Science, Engineering and Technology (SET) and outdoor adventures.
“They're all close friends and competitive swimmers,” said Spencer's mother, Heather. They swim competitively with SASO of Fairfield-Suisun, which holds practices at Solano Community College.
The other teams competing were:
Chili Peeps of Suisun Valley 4-H Club (Irma Brown, Arianna Henriquez, Enrique Henriquez and Clairese Wright) who made “Chipotle Chicken Chili”
The Chilibaccas of Dixon Ridge 4-H Club (Brayden Gish, Shayley Gish and Maya Prunty) who made “2/2/2 Chili”
Los Verdes of Pleasants Valley 4-H Club, Vacaville (Coleman Ivie, Jaxson Ivie, Kyndal Kelly and Justin Means) who made “Los Verdes Chili”
ExtraVEGANza of the Sherwood Forest 4-H Club, Vallejo (Jarred Burkett, Halle Newell, Megan Torres and Julietta Wynholds) who made “Mama B's Vegan Chili.”
Valerie Williams serves as the Solano County 4-H Youth Development Program representative. Some 500 members are enrolled in Solano County 4-H. For more information on the 4-H program, contact Williams at vawilliams@ucanr.edu or access the web site at http://cesolano.ucanr.edu/
The recipes:
The Four Little P.I.G.S. (Pork In Green Sauce)
Chile Verde
Suisun Valley 4-H Club
Sauce Ingredients
10 fresh tomatillos (firm, medium sized)
4 jalapeño peppers
2 bunches of cilantro (about 2 cups)
Small garlic clove, peeled
Salt and pepper to taste
Other Ingredients
6 pounds pork shoulder cubed
Salt and pepper to taste
2 yellow onions
Garlic to taste
Preparation
Peel and rinse tomatillos. Add tomatillos and jalapeños to sauce pan and cover with water. Bring to a rolling boil and watch for tomatillos to change color. Add garlic and cilantro to a blender followed by tomatillos and peppers from boiling water, reserving water. Blend with up to 1/2 to 3/4 cup water from pan depending on the consistency desired. Set sauce aside. Season cubed pork generously with salt and pepper. Sear meat over high heat and par cook. Sauté onions and garlic until golden and caramelized. Add sauce to pan and scrape pan bottom to release cooked ingredients. Stir in onions, garlic and pork. Simmer for two hours and serve with minced onions, radishes, and cilantro on top, and a warm tortilla as desired.
Suggested condiments:
Crema (sour cream)
Cilantro
Diced radishes
Chipotle Chicken Chili
By the Chili Peeps
Suisun Valley 4-H Club
Ingredients
2 tablespoons olive oil
1 whole onion, diced
4 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into a small dice
1 bottle (12-ounce bottle) Good Beer
1 can (14-ounce size) diced tomatoes
1 whole chipotle pepper in Adobo sauce, minced (more can be added, up to 3)
1 can (14-ounce size) pinto beans, drained and rinsed
1 can (14-ounce size) black beans, drained and rinsed
1 can (14-ounce size) kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon salt, more to taste
1/4 cup masa harina
1 lime, juiced
Condiments, for serving
Grated sharp cheddar cheese
Cilantro
Lime wedges
Instructions
Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce.
Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour.
Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick.
Serve with sour cream, cheese, cilantro, and another squeeze of lime!
The Chilibaccas Recipe
2/2/2 Chili
Dixon Ridge 4-H Club
2 pounds pork shoulder cut in 1/2-inch chunks
2 pounds ground beef
Olive oil (as needed to brown meat)
2 cans of tomatoes (chopped or diced work best)
2 cans of beans (1 kidney and 1 pinto), drained
2 Pasilla peppers
2 Serrano peppers
2 Anaheim peppers
2 green bell peppers
2 onions
2 cloves garlic
Water (approximately 1 cup)
Cornstarch
Seasonings to taste:
Beef bouillon
Chili powder
Ground cumin
Garlic salt
Black pepper
In a large stock pot, brown pork in the olive oil. Add in the ground beef and continue cooking over high heat until beef is browned (about 30 minutes). Add the water and seasonings. Cook an additional 30 minutes. Add tomatoes and beans. Turn down the heat and simmer for 30 minutes. While mixture is simmering, coarsely chop onions and peppers and finely chop garlic. Add these to the pot and continue cooking until pork is tender ( about another 30-45 minutes). Check flavor and add seasonings to taste. If needed, thicken chili with cornstarch.
Mama B's Vegan Chili
ExtraVEGANza
Sherwood Forest 4-H Club, Vallejo
3/4 cup frozen corn kernels, thawed and drained
3 tablespoons sunflower oil
1 medium eggplant, peeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
1 28-ounce can crushed tomatoes
4 cloves garlic, finely chopped
1/2 cup bulgur, rinsed
1 medium purple onion, diced
1/2 jalapeño pepper, minced
1 tablespoon ground cumin
1/2 teaspoon ground saigon cinnamon
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne powder
Sea salt and black pepper to taste
1 15-ounce can organic black beans, rinsed and drained
1 15-ounce can organic red kidney beans, rinsed and drained
1 15-ounce can organic pinto beans, rinsed and drained
1 cup vegetable broth
1 tablespoon fresh lime juice
1 teaspoon Ghirardelli cocoa powder, unsweetened
Instructions
In a large heavy skillet, roast corn kernels over mediumhigh heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove and set aside. Add 2 tablespoons of olive oil to the skillet over medium heat and cook eggplant, red bell pepper, and green bell pepper with a pinch of salt until golden, about 10 minutes. Add the bulgur and stir until well combined. Set aside.
In a large saucepan, heat remaining tablespoon of oil over medium heat. Add garlic and cook for 1 minute, then add onion and cook until translucent, about 5 minutes. Stir in jalapeño, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper. Cook for 1 minute, stirring frequently. Stir in tomatoes, beans, vegetable broth and lime juice. Bring to a simmer. Simmer 15 minutes, stirring frequently. Stir in corn and eggplant. Add chocolate and stir just until melted. Taste and adjust seasoning.
Los Verdes Chili Recipe
Los Verdes, Pleasants Valley 4-H Club
3 pounds pork shoulder roast
1 pound pork sausage
3 large cans green enchilada sauce
2 cans white beans
2 white onions
3 green bell peppers
2 poblano peppers
1 serrano pepper
2 bunches cilantro
2 tablespoons garlic powder
2 tablespoons cumin
3 tablespoons chicken stock powder
Brown the meat, add spices and sauce, then onions, peppers and cook on medium high in a large pot on the stovetop for about 2 hours or until meat is done. Add corn starch to thicken.
The Four Little PIGS (Pork in Green Sauce) drew applause as the winners of the 2016 Solano County 4-H Chili Contest. From left are Spencer Merodio, Alexis Taliaferro, Natalie Frenkel and Kate Frenkel, all of the Suisun Valley 4-H Club. (Photo by Kathy Keatley Garvey)
Judging the Solano County Chili-Cookoff are evauators (from left) Solano County Supervisor Linda Seifert of District 2 and James Luka and his son, Jim, of Vallejo. (Photo by Kathy Keatley Garvey)
Pleasants Valley 4-H Club member Justin Means (right, in black hat), Vacaville, serves the evaluators with fellow 4-H'ers youths Coleman Ivie (next to him) and Jaxcson Ivie (foreground). The evaluators are (from left) Solano County Supervisor Linda Seifert, James Luka and Jim Luka. (Photo by Kathy Keatley Garvey)
Close-up of the champion chili, Chili Verde, aka Pork in Green Sauce. At right are black beans and at left, condiments. (Photo by Kathy Keatley Garvey)