2008.12.19
Chicken chili recipe/new sub shop
Some of you have asked me to re-run the White Bean and Chicken Chili recipe, so I'm going to attach it right after the jump. Hope you enjoy! It came from Chef Tom Hamelman at the Jackson River Technical Center in Alleghany County.
In other news, I just got the menu for a new sub shop in downtown Roanoke called Geonetti's Specialty Subs. It has opened in the old Mill Mountain Coffee & Tea location on Campbell Avenue. As the name indicates, they specialize in subs like cheese steak, Philly cheese steak, Italians, a pizza hero, a meatball sub and more. They also have six different salads on the menu, including a Greek salad and a taco salad, and a "lighter side" with a diet turkey sub and a veggie sub.
Geonetti's will be competing with Subway and New York Subs, which is located inside the market building. I'll have to send my sub judge (the hubby) over for an Italian soon. Prices are $5.49 for an 8-inch, $7.99 for a 12-inch and $9.99 for a 16-inch. If you go, let us know what you think.
White Bean and Chicken Chili
4 cans Great Northern beans, drained and rinsed
2 4-oz. cans diced green chiles
2 lbs. cooked, diced chicken
breast
2 qts. hot chicken stock
1 onion, diced
1 green bell pepper, diced
1 jalapeno pepper, deseeded and minced
1 Tbsp. minced garlic
1 bay leaf
1 Tbsp. thyme
1 1/2 Tbsp. cumin
1 1/2 Tbsp. chili powder
1 stick butter
3/4 cup flour
1/2 bunch chopped fresh cilantro
Cook onion, garlic, green pepper and jalapeno in the butter for about 5 minutes or until tender, then add bay leaf and thyme and stir in flour to form a roux. Simmer another 5 minutes, then discard the bay leaf.
Add hot chicken stock, green chiles, cumin and chili powder and whisk until smooth and boiling. Add chicken and beans and simmer about 15 minutes. Remove from heat and stir in cilantro.
Serve very hot topped with grated cheddar cheese, finely chopped onions and a dollop of sour cream, if desired.
NOTE: The chicken can be cooked in a variety of ways, including poaching, sauteeing and roasting. Feel free to add any roasting juices to the soup. This recipe directs that the chili be served immediately; however, it will not hurt to hold it on simmer, as long as the fresh cilantro is not added until just before serving.
Thanks so much, Lindsey. Can't wait to try!!!
Comment by Pat — December 19, 2008 @ 12:49 pm
Lindsay- The sub shop is not open yet...or at least it was still closed on Saturday with obvious work being done indoors.
Comment by Greg Land/ShopFoodEx.com — December 22, 2008 @ 7:48 am
Hollywood's Restaurant has the BEST White Chicken Chili!!!!!(along with the best cream puff around) My husband tried to make some but just didn't come close. We'll try this one!
Comment by Becky — December 22, 2008 @ 9:10 am
Merry Christmas & Happy New Year.
Comment by Greg Prillaman — December 24, 2008 @ 7:38 am
I went to Geonetti's today and got the 6 inch Italian sub. It's delicious, but the next time I'll get it w/out mayo. They put a little too much on it for my taste, and the red wine vinegar makes it runny. Someone ordered a meatball sub, it looked really good.
Comment by Debbie — December 26, 2008 @ 1:38 pm
This is completely unrelated, but has anyone tried the Buffalo Bleu Cheese dip they sell at Ladles and Linens? It's a little pricey at 10.95 a jar, but it is addictively good.:-)
Comment by Debbie — December 26, 2008 @ 2:05 pm
Had the Italian the other day. Not authenic by any stretch of the imagination, but very good. Lots of zip. Bread was OK, could be better. I'll have to try one of everything as soon as I can.
Comment by Paul — January 2, 2009 @ 1:00 pm
I finally made it into Geonetti's today and I too ordered the 8" Italian w/the works minus onions. I found it very good. The works is cheese, mayo, lettuce, tomato, onion, Italian oil & red wine vinegar, and red pepper relish. The red pepper relish gave it a little kick but not mouth burning. I like a little less oil and vinegar for my taste but my wife would have loved it. Besides I don't mind a little mess for good food. They also have a lunch special. You can get any 6" sub from the oven baked classics with your choice of soup or garden salas and a small drink for $5.99. I would give it a 4 out 5.
On another note, the Blues BBQ has added hamburgers and pizza to the menu. The addition came at the expense of a few minor items but I'm looking forward to trying a burger there.
Comment by Greg — January 13, 2009 @ 1:02 pm
I made it to Geonetti's last week. My friend had the Italian, which looked very good, and she liked it. I had an "authentic" cheese steak and was not quite as happy, perhaps because I was comparing it in my mind to my favorite cheese steaks in these parts (Cucci's in Covington; New York Pizza in Vinton) and it didn't come close. But that's a hard category in which to compete.
My complaints about the Geonetti's cheese steak: not enough meat and I pulled three or four gristly things out of my mouth when I ate it. Also, the bun was completely split in two and I like cheese steaks, which tend to be a bit messy, on a bun that's only split partway.
Comment by lindseynair — January 13, 2009 @ 3:13 pm
P.S. Why is Blues BBQ serving pizza? Is it barbecue-topped pizza or something? This may require some investigation.
Comment by lindseynair — January 13, 2009 @ 3:14 pm
Lindesy,
I didn't look at all the pizza options at Blues BBQ but one of them is a Margherita pizza. I'll be interested to see how they pull that off. I love Margherita pizza but most places around here don't make them right. The best one I ever had was of course in New York. Those are definitely hard standards to live up to.
Thanks for the headsup on the Cheese Steak. I was planning on trying a philly from Geonetti's but I don't like them on a bun like that either. I wonder if they would leave one side whole if you asked them? The little cart that used to be outside Lowe's at crossroads used to serve awesome philly cheese steaks. I wonder what happened to that guy?
Comment by Greg — January 13, 2009 @ 4:18 pm
I love me some chicken! Thanks for sharing that recipe. Here's a quick tip for when you're in a hurry and you need grilled chicken fast. First of all, you need to buy the pre-cooked grilled chicken packages at Sam's Club. They are in the frozen section. They're mesquite flavored...and quite tasty. So anyway, when you're in a pinch, just pop these babies in the microwave (about 5 minutes for two), and they come out hot & ready to eat. You can cut them up into strips to use in a salad, eat them as is, or make a sandwich out of them.
Comment by Electric Smoker — February 21, 2009 @ 5:27 pm