FERNANDINA FARE
Tested recipes of local favorites

CHICKEN CALABACITAS
FROM: Asa Gillette

1/2-lb. slab bacon (sliced bacon works fine)
1 whole fryer chicken, cut into pieces
1 cup coarsely chopped onion
1/2 - 3/4 cup coarsely chopped bell pepper
2 cloves garlic
2 tsps. cumin
1 tsp. curry powder
3 to 4 medium zucchini, cut into 1/2" pieces
2 cups fresh corn kernels (from the ear)
8 plum tomatoes, coarsely chopped
1 jalapeno pepper, finely chopped and seeded
1 TBL. fresh chopped parsley
salt and pepper to taste

Cook bacon in large, heavy pot over medium heat until golden brown and all the fat is rendered. Remove bacon with slotted spoon.
Brown chicken over medium-high heat (in batches if required). Sprinkle with salt. Move chicken around to avoid sticking (about 10 minutes per batch). Transfer to bowl and set aside.
Add onions and bell pepper (along with a little olive oil to replenish the lost bacon fat) and cook over medium heat until almost wilted. Add garlic and cook two minutes (stirring frequently). Add cumin and curry and cook one minute more.
Return bacon and chicken to pot. Add remaining ingredients and cook, covered, until the chicken falls off the bone, about an hour. Uncover and cook 30 minutes longer. (If chicken breasts are substituted, use a total cooking time of 30 to 40 minutes and add 8 oz. of chicken broth.)
Serve over rice. Makes 4 servings.

CHOCOLATE ORANGE CHEESECAKE
FROM: Kathy Harper

Crust:
Mix together 1-1/2 cups Oreo cookie crumbs, 2 TBLS. white sugar and 3 TBLS. melted butter until thoroughly blended, then pour into 9" springform pan. Press onto bottom and up the sides. Bake in a 300° oven for 8 to 10 minutes. Let cool.

Cheesecake filling:
2 lbs. cream cheese
1 (6.5-oz.) Terry's milk chocolate orange
1-1/3 cups white sugar
4 eggs
1 cup cream
1/3 cup Grand Marnier
3 TBLS. Godiva chocolate liqueur

Beat cream cheese until fluffy; add white sugar and mix until smooth. Add eggs, blend thoroughly. Add Grand Marnier and cream and mix until well blended. Place 2 to 2-1/2 cups of mixture in a separate mixing bowl.
Melt Terry’s milk chocolate orange in microwave, then add melted chocolate and Godiva chocolate liqueur to the separate bowl of cream cheese mixture and mix well. Pour the plain cream cheese mixture into the prepared crust. Drop large spoonfuls of the chocolate mixture in several spots, then zig-zag the chocolate mixture through the plain cream cheese mixture by drawing a knife through the chocolate in various swirls and directions. Bake at 450 degrees for 15 minutes, then reduce heat to 300 degrees and bake for an additional hour. Allow cake to cool to room temperature and then apply topping.

Topping:
1-1/2 cups sour cream
3 TBLS. white sugar
2 tsps. Godiva chocolate liqueur

Pre-heat oven to 450 degrees. Mix ingredients well and spread over top of cake. Bake for 5 to 7 minutes. Cool cake to room temperature and refrigerate for several hours (preferably overnight) before serving.

This cheesecake is very light in texture and very moist. If desired, you can substitute Terry’s chocolate raspberry and Chambord’s to change from orange to raspberry.