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Puerto Vallarta • Riviera Nayarit 

Recipes from the Winners of International Friendship Club Cookoff

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Janie Albright Blank - International Friendship Club
February 8, 2015



The International Friendship Club (IFC) recently held a "Cook Off" in their clubhouse above the HSBC Bank at the north end of the Rio Cuale Bridge. Members and guests alike attended this fun evening.

There was a free drink as the crowd arrived followed by small tastes or samples of the delicious food being prepared by IFC member "chefs."

The reaction to the event has been so positive that the IFC is considering making it a larger event next season.

First Prize winner was Bill Le Beau won for his Gringo BBQ Beef, second was Peggy Wilmoth for her dish called Peggy's Trio and third prize went to Sid Goodman for his Sid's World Famous Chili.

Bill´s wife, Beverly, shared a funny story with us about Bill´s cooking adventure. He actually went out in search of pork to make pulled pork sandwiches but when he opened his parcel at home it was a huge beef shoulder! It was a lucky mixup because the sandwiches were melt in your mouth delicious and won him the top prize. This Gringo adventure also gave birth to the name ¨Gringo¨ BBQ Beef.

Peggy actually has three different recipes for her trio of kabobs. The taste seems to make it worth the effort.  

Sid sells his chili so could not share his recipe but gives us the information on how to order it here in PV. His chili and the packs of seasoning can be purchased online at Sid's World Famous. The chili comes in original beef/sausage, turkey or vegetarian. He will deliver frozen chili, spice packets and other gourmet foods he has listed via motorcycle courier for only 35 pesos anywhere in PV.

Here are the top two recipes:

Gringo Shredded Beef Barbecue (Bill Le Beau)
 
Day before:
Obtain 4 lbs. beef shoulder or beef brisket
Start charcoal in a smoker barbecue and set up using the indirect method.
Soak hickory chips.
Score fat on beef shoulder and sprinkle with garlic salt and onion salt and place on fire with fat side up.
Keep fire around 250-275 degrees, add around 4 briquettes and soaked hickory chips every half hour for about 5 hours.
 
While cooking the beef, prepare the barbecue sauce:
For each four lbs. of meat use:
2 cups chopped onions, sautéed until translucent
¼ cup apple cider vinegar
2 tablespoons mustard
1 tablespoon molasses
3 tablespoons Worcestershire sauce
1 cup ketchup
½ lemon juice
Salt and pepper to taste
 
After five hours take meat off fire and allow to rest and cool. Once cool enough to handle, slice (or pull) meat and trim.
 
Place meat and barbecue sauce in container with top and refrigerate overnight.
 
Next day, two hours before you plan to serve, heat sauce and meat in the oven covered at 350 degrees for 30 minutes, then turn down to 200 degrees to keep warm until time to serve.

Peggys Trio (Peggy Wilmoth)

3 simple Kabobs - 1 from Thailand, 1 from Greece, 1 from Mexico

CHICKEN SATAY WITH PEANUT SAUCE

Satay - marinade: Marinade for 2-12 hours with coconut milk, yellow curry, garlic, fish sauce.  
Chicken 1" slices width of chicken breast. Put on skewers and pan fry in 1/2" vegetable oil till light brown on both sides or no longer pink.

Peanut Sauce - Coconut milk, yellow curry, peanut butter, chicken broth, sugar, lime juice, fish sauce (I subed Soy Sauce). Low heat to blend flavors and thicken. Stir constantly not to burn. Serve at room temp.

SOUVLAKI WITH TZATZIKI SAUCE- a Greek Specialty

Marinade: Marinade for 2-4 hours, Lemon juice, olive oil, soy sauce, oregano, and garlic crushed. Put on skewers and grill on medium heat for 4 mins. on both sides.
Pork Tenderloin, onions, bell pepper, zucchini in 1" pieces.

Tzatziki Sauce:  Greek-style yogurt, cucumber peeled and seeded then grated, olive oil, garlic minced, pinch of salt. Served cold.

MEXICAN KABOB WITH CHOCOLATE-RASPBERRY-CHPOTLE SAUCE

Marinade: Olive oil, mango salad dressing, chopped garlic.
Chorizo Sausage, Red and Yellow peppers, cooked ham on skewers and grilled 4 min. on both sides.

Sauce: In a blender, blend raspberries and chipotle chilies (no sauce from the can) until smooth. Heat to thicken,stir often. When thickened add Chocolate Chips in and stir until blended. Can be served hot or at room temp.

The International Friendship Club is a registered charitable organization in Mexico listed as Club Internacional de la Amistad de Puerto Vallarta A.C. It is located at the northeast corner of the Rio Cuale Bridge above the HSBC Bank, Colonia El Centro, Puerto Vallarta, Jalisco, Mexico, 48300. Phone: 322-222-5466. Email: ifcvallarta@gmail.com.

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