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Chef Jim’s Spring Quilt Favorites

3 of Chef Jim's favorite recipes from Spring Quilt Camps!


Beef brisket seasoning:

  • 4 pound beef brisket
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon cumin
  • 1 teaspoon cayenne powder (optional)
  • 2 tablespoons olive oil

Slow-cooking method:*

  1. Spray slow cooker with cooking spray.
  2. Rub trimmed brisket with brisket seasonings. Drizzle with oil.
  3. Mix a little liquid smoke with a can of beef broth and pour into bottom of slow cooker.
  4. Cover cooker with lid, cook low and slow for 8-10 hours, or on high for 4-5 hours.
  5. When brisket is tender transfer to oven tray.
  6. Slice or tear for preferred application.

*the above can be done in the oven as well. Cooking at 300 degrees for several hours until brisket is tender.



  • 1lb pork tenderloin, trimmed
  • 1 ½ tbsp fresh ginger, grated
  • 7 tbsp honey
  • 2 tbsp lemon juice
  • 2 tsp grated fresh garlic
  • 2 ½ tbsp soy sauce
  • Salt and pepper to taste
  • Pinch of cayenne pepper
  • Olive oil for cooking


  1. Combine ginger, honey, lemon juice, garlic, soy sauce, cayenne, salt and pepper in a small mixing bowl.
  2. Add half the marinade ingredients to a large ziplock bag and add pork tenderloin. Seal bag and marinate for a few hours or overnight. Pour leftover marinade into an airtight container and keep refrigerated until ready to roast the pork.
  3. Heat a large skillet with a bit of olive oil over medium heat, remove excess marinade and sear pork very briefly on all sides until lightly golden brown.
  4. Transfer tenderloin to oil sprayed baking sheet or dish and roast for 10-15 minutes, until a meat thermometer inserted in the thickest part of the tenderloin registers 133 f degrees.
  5. Brush tenderloin with leftover marinade and broil on high for 1-2 minutes until golden. Remove and cover with foil and let rest a few minutes.

Ginger honey glaze:

  • Take saved marinade and boil on high heat for 10 minutes stirring constantly adding a corn starch slurry to create a smooth glaze.

Servings – 4; Prep Time – 10 minutes (not including marinating time); Cook Time – 15 minutes; Total Time – 25 minutes.



  • 1 pound boneless, skinless chicken, chopped
  • 1 medium onion, chopped
  • 1 T. oil
  • 2 cloves garlic
  • 2 cans (14 oz) chicken broth
  • 1 can (4 oz) chopped green chilies
  • 2 tsp. ground cumin
  • 2 tsp. oregano
  • 1-1/2 tsp. cayenne pepper (or 1 tsp., depending on how spicy you like it!)
  • 3 cans (14.5 oz) great northern beans, drained and DIVIDED * (mash one can)
  • 1 c. Monterey Jack cheese


  1. Cook chicken and onion in oil until browned.
  2. Add garlic, cook 1 minute more.
  3. Stir in broth, chilies, cumin, oregano, and cayenne pepper.  Bring to a boil.
  4. Reduce heat to low.
  5. *Mash one can of the northern beans until smooth.  Add to saucepan.
  6. Add remaining beans to saucepan.
  7. Simmer 20-30 minutes or until chicken is no longer pink and onion is tender.
  8. Top with Monterey Jack for serving.

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