HAMILTON — Living in other parts of the country, says Mike Faber, has inspired and broadened a love of cooking he’s had since childhood.
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SPOTLIGHTING GOOD COOKS THROUGHOUT REGION
In this new weekly food feature, Life reporter Meredith Moss chats with folks throughout Southwest Ohio who have a passion for cooking and are willing to share advice and recipes with cooks everywhere.
If you know a terrific cook — either amateur or professional — please send your suggestion to Meredith Moss at MMoss@coxohio.com Please include a daytime phone number.
Southwest White Chili
“I learned this recipe from a friend in Snowflake, Arizona,” says Mike Faber. ” I was part of cooking team that would cook breakfast for special occasions at a paper mill out there. We would cook breakfast for each shift over a four-day period — in total we would cook breakfast for about 600 people. While chili may seem like a funny food for breakfast, they loved it and it was always a favorite. All the food was cooked on propane cook stoves, and in cast iron cookware.”
*Fry together until the meat is cooked and onion is transparent:
1 pound ground beef
1 pound pork sausage (hot or mild depending on taste)
1 large onion chopped
1 Tablespoon chopped garlic
* In a large pot combine the ingredients listed above and:
4 14 ounce cans of chicken broth
1 14.5 ounce can of chopped tomatoes
1/2 teaspoon of ground cumin
1 4 ounce can of Hatch fire roasted diced green chilies
1/2 chopped fresh cilantro
Salt and pepper to taste.
Bring ingredients to a boil then reduce heat and slow simmer for 2 hours. Serve in bowls topped with sour cream, shredded cheese and broken tortilla chips.
Mike’s Tips for smoking pork ribs
* I use dry rubs only and I smoke at about 200 degrees.
* I typically keep my ribs in the smoke for about 3 hours.
* At the end of that time I make double-strength foil pouches to put the ribs in. I seal up all the sides but one. Before I seal that last side I pour in about a third of a bottle of beer into the pouch. I then place the ribs, in pouches, back into the 200 degree heat for an additional 60 minutes. (Poke a couple of holes in the top of each pouch for steam to vent while cooking.)
* At the end of that time remove, unwrap and enjoy. Before you put any sauce on them try a bite first with no sauce. Many times the meat is just to good to put sauce on. This tip also works well for brisket — you just increase the smoke time and the amount of beer in the pouch to accommodate the increased weight of the meat.