FERNANDINA FARE
Tested recipes of local favorites

EASY COCONUT PECAN CHICKEN FINGERS
From: Robin Litrico

1 egg
1/2 cup sweetened coconut flakes
1/2 cup finely chopped pecans
2/3 cup panko Japanese bread crumbs
1 pound chicken tenders
2 TBLS. olive oil

Place olive oil in skillet and set stove setting to medium. Crack the egg in a small bowl and whisk with fork until yolk and egg whites are mixed. In a separate bowl, mix the coconut, pecans and bread crumbs. Dip chicken pieces in egg and then in the coconut mixture. Place chicken pieces in skillet and cook on each side until lightly brown (about 2-3 minutes each side). Serves 4.

GAME-DAY CHILI
From: www.cooksrecipes.com

2 lbs. ground chuck
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 15-oz. cans pinto beans, rinsed and drained
3 8-oz. cans tomato sauce
1 12-oz. bottle dark beer
1 14 1/2-oz. can beef broth
1 6-oz can tomato paste
1 4.5-oz. can chopped green chiles
2 TBLS. chili powder
1 TBL. Worcestershire sauce
2 tsps. ground cumin
1 to 2 tsps. ground red pepper

Cook first three ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.

Combine meat mixture, beans, and remaining ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer three hours or until thickened. 

DOUGHNUT BREAD PUDDING
From: Charles Litrico

1 dozen glazed doughnuts
1 14-oz. can sweetened condensed milk
1 small can crushed pineapple
1 egg, beaten
2 tsps. cinnamon
1 tsp. nutmeg
1/4 tsp. vanilla extract
pinch of salt
Preheat oven to 350°.

Break doughnuts into bite-sized pieces and place in a large bowl. Pour milk, pineapple (including juice), egg, vanilla and the dry spices on top of the doughnuts and mix well. Let soak for a few minutes, then pour into a buttered 9x13-inch baking dish. Bake for 40-45 minutes or until center has jelled and the edges start to pull away from the side of the pan.

This dessert is excellent by itself or topped with a little heavy cream.