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The Latest


You may have noticed my baking blogs have disappeared.  They have, but since I made the (voluntary) switch to Gluten Free, I’ve been perfecting my old recipes and favorites using GF ingredients.  I will be posting updated GF recipes once I’ve mastered the switch in technique.  I’ve learned a lot, and  plan to pass on what I’ve learned.

Since around 2004, I’ve had an idea for a fiction novel floating around my head.  Over the past 8 years, I’ve scribbled ideas about characters, plot, and setting on scraps of paper, inside Notepad docs and other places.  Some of these tidbits were lost, others stayed with me.  After toying with these thoughts, a theme emerged.  My most recent adventure has been translating my thoughts into a coherent manuscript.  More on this process soon…


Award Winning Chili: “It’s Not Chili Anymore” White Chili


I made this chili in my company’s 2011 Chili Making Contest and walked away with First Place!  Here’s the recipe.

It’s Not Chili Anymore White Chili – John W. Graham, 2011

  • 1 poblano chili pepper
  • 2 anaheim chili peppers
  • 2 heads garlic
  • 3 shallots (small size), finely chopped
  • ½ yellow onion, chopped
  • ½ medium sized tomato, chopped
  • ½ tsp. Goya Adobo All-Purpose Seasoning
  • 48 oz. reduced sodium chicken broth
  • ½ tsp. ground cumin
  • ¼ tsp. roasted cumin
  • 1 tsp. paprika
  • 2 tbsp. chili powder
  • ¼ tsp. cayenne pepper
  • 1 rotisserie chicken, skin removed, shredded
  • 3 chicken bratwurst sausages, chopped (Whole Foods)
  • 1 can cannellini beans, undrained
  • Salt & pepper
  • 3 tbsp. all purpose flour, dissolved in 1/3 cup water
  • 4 tbsp cilantro, chopped.

Roast the peppers.  Place the chili peppers in a pan and broil at 500F, turning frequently until skin is slightly charred.  Remove from broiler, cool.  Peel cooled peppers, then coarsely chop.  Set aside.

Prepare the garlic.  Slice ½” off the pointed end of the unpeeled garlic.  Drizzle with olive oil.  Wrap in aluminum foil and bake at 350F for 45 minutes.  Let cool, then squeeze the pulp out of the cloves.  Set aside.

Prepare the sofrito.  Sautee the chopped shallots, onion and tomato in olive oil until the mixture is soft and translucent.  Season with the Goya Adobo.  Set aside.

Prepare the chili.  In a large (stock) pot, brown the chopped sausage for 10 minutes, seasoned with black pepper and the roasted cumin.  Add the chicken stock, and bring to a boil.  Add the sofrito, roasted chopped peppers and the roasted garlic.  Stir.  Add chicken and beans.  Stir in chili powder, ground cumin, paprika, black pepper and cayenne pepper.  Season with additional salt, if desired.

Reduce heat and simmer for one hour.  Gently stir in flour mixture (to thicken) and add cilantro 5 minutes before serving.