LOCATION: Near Sydney, Nova Scotia in SE part of Cape Breton
CAMPGROUND: Mira River Provincial Park.
WEATHER: Rain most of the day. High 66
It rained all night and again all day today. With outdoor activities not looking fun, we headed in to nearby Syndey for the day. It is Cape Breton’s largest city.
First was errands – grocery store, liquor store, and bank. We hung out at the public library to do some internet work. Tony and Jenny checked out a restaurant where we plan to go on Saturday night featuring Cape Breton music.
The music here is famous, especially for its fiddling. This fiddle on the Syndey Harbor is a famous landmark.
On to lunch…..George has been hankering for sushi, and Tony found a good spot. It seems very popular with the local crowd, always a good sign. We ordered several platters to share – some salmon/tuna sushi, a sushi/sashimi mixed plate, a seafood roll, and gyoza. All very delicious!
We walked around downtown and stopped by a cidery for a tasting. This is included in our Nova Scotia “Good Cheer Passport” and we were able to get some more stamps. From there, to a brewery where we got even more stamps. What a great way to spend a rainy afternoon!
DINNER: My turn. White Chicken Chili. I used a recipe that won me 2nd place at our community chili cook-off a few years ago. It was a good night for chili. Side was a mixed salad – one of those packaged kits from the store – with a Southwestern theme.
WHITE CHICKEN CHILI – Serves 8
2 15-oz can of white beans or 1/2 pound of dry white beans
1-2 Tablespoons olive oil
1 medium onion diced
1/2 green bell pepper diced
1/2 poblano pepper diced
2 cloves garlic minced – divided
1/2 jalapeno minced (more or less to taste)
4-oz can chopped green chilies – don’t drain
2 teaspoons oregano
4 teaspoons cumin – divided
2 teasponns chili powder – divided
1 teaspoon cayenne
1-2 bay leaves
2 pounds boneless, skinless chicken thighs, diced in small cubes
3 cups chicken stock
1 beer (optional)
Hot sauce to taste
4 oz cream cheese
4 oz heavy cream
1 1/2 cup shredded Monterey Jack cheese
1/2 bunch cilantro finely diced
If using dry beans, soak them overnight. Drain, cover with hot water and a bay leaf and garlic salt. Bring to boil, then simmer about 2 hours. Drain. If using canned beans, just drain the beans. Set aside.
Saute onions, green pepper, jalapeno, and poblano pepper until soft. Add garlic, canned green chiles, cumin, chili powder, and cayenne, and cook additional minute. Set aside
In a big pot, brown chicken in olive oil and finish off with the rest of the cumin, cayenne, oregano, and chili powder. Add chicken broth (and beer, if desired). Add the onion mix. Bring to a boil, then simmer for 20 minutes.
Add the cooked, drained beans and cook 15 more minutes.
Add heavy cream, cream cheese, and some of the Monterey Jack cheese. Cook until cheese is melted. Salt, pepper, and hot sauce to taste.
Serve with the rest of the Monterrey Jack shredded cheese, oyster crackers, cilantro and/or diced scallions (Note – I couldn’t find oyster crackers so used Goldfish crackers).