(serves 8)

1 ¼ cup evaporated milk
3 eggs
3 tbsp cornstarch
3 cans (4 oz. ea.) whole green chilies (1 lb. Sparkling River green, roasted Joe E. Parker chilies)
1 cup shredded jalapeno jack cheese
1 cup shredded sharp cheddar cheese
4 tbs. Instant Onion spice
4 oz. spicy tomato sauce
4 oz. regular tomato sauce

Preheat oven to 350°.  Spray a deep
1 ½ quart casserole dish with cooking spray.

Beat evaporated milk, eggs and cornstarch until smooth.  Split open chilies, rinse to remove seeds, then drain on a paper towel.  Mix cheeses and Instant Onion together and reserve half the mixture for topping.

Alternate layers of chilies, cheese and egg mixture in casserole dish.  Mix both tomato sauces together and pour over the top layer, then sprinkle the reserve cheese over the top.

Bake for 1 hour or until done in the center (the egg mixture should not be runny).  If desired, you may also add shredded pork, carne aside beef or chicken.

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Chef Donnie Ferneau, Jr., Ferneau Restaurant, 2601 Kavanaugh Blvd., Little Rock, Arkansas

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(Serves 6)

2 tbs. vegetable oil
1 large onion, diced
3 cloves garlic, chopped
1/2 lb. potatoes, cubed
1/2 lb. chorizo, cubed or ground
1/2 cup roasted green chilies, chopped
12 eggs
Salt and Pepper, to taste
6 12-inch tortillas
1 c. shredded cheddar cheese
1 bunch fresh cilantro, chopped
2 avocados, sliced
1 lime, cut into wedges
Sparkling River Hickory Chip Chipotle Sauce, to taste

In a large, hot skillet, add oil, onions, garlic, potatoes and chorizo. Cook on medium high heat until potatoes begin to brown] about 4 -6 minutes (if mixture begins to burn, turn down heat). Stir in roasted green chilies.

In a large mixing bowl, whisk 12 eggs vigorously for approximately 1 minute. Pour eggs into the skillet and let sit for 1 minute or until eggs start to set. Slowly stir to combine ingredients. The mixture should resemble a loose omelet. Add salt and pepper to taste.

Spoon mixture onto open-faced tortillas. Build each tortilla like a taco - add cheddar cheese, cilantro and avocado. Squeeze lime wedges over mixture (the acid in the lime will balance out the flavors) and finish with Sparkling River Hickory Chip Chipotle Sauce. Wrap up the tortillas, burrito-style, and serve warm.

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Chef Donnie Ferneau, Jr., Ferneau Restaurant, 2601 Kavanaugh Blvd., Little Rock, Arkansas

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1 cup pineapple juice
½ cup vegetable oil
2 tablespoons soy sauce
2 tablespoons Hickory Chip Chipotle Sauce
2 tablespoons black pepper

Marinade chicken covered for 1 – 2 hours.
Grill over medium heat

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Chef Mark Abernathy, Loca Luna & Bene Vita, 3519 Old Cantrell Rd., Little Rock, Arkansas

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(serves 8)

2 pounds boneless pork shoulder, cut into 3/4-inch cubes
1 yellow onion, diced
1 teaspoon lime zest
1 teaspoon lemon zest
4 whole cloves garlic, peeled and minced
1/2 teaspoon ground cumin
1 tablespoon Sparkling River Chip Chipotle Sauce
1 teaspoon salt

Place pork, onion, lime & lemon juice and zest, garlic Chip Sauce and cumin in a 5-quart Dutch oven; add water to barely cover. Bring to a boil; reduce heat to low, cover and cook 2 1/2 hours or until water has evaporated. Add salt and continue cooking pork in its own juices until browned, stirring occasionally. Remove lime zest and garlic; drain off excess fat and adjust seasonings.

Serve as tacos with shredded lettuce and Pico de Gallo

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Chef Mark Abernathy, Loca Luna & Bene Vita, 3519 Old Cantrell Rd., Little Rock, Arkansas

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(Serves 6)

1/2 cup (1 stick) butter
1 medium red onion, finely chopped
8 to 10 cloves garlic, minced
2 teaspoons salt
1/4 teaspoon oregano
1/4 teaspoon ground cumin
2 tablespoons "Chip" pepper sauce
3 Ibs. medium to large shrimp, peeled and deveined
1/2 cup coconut milk
1 red bell pepper, cut into 1/4-inch strips
1 (28-ounce) can tomato puree
1/2 cup rum
3 cups cooked rice

Melt butter pan over low heat. Add onion, garlic, salt, cumin and pepper sauce. Cook 2 minutes, stirring occasionally.

Increase heat to medium-high. Add shrimp, bell peppers and stir-fry for 5 minutes. Reduce heat to medium and stir in tomato puree, coconut milk, tomato puree and rum; cook uncovered for 10 minutes, stirring occasionally. Serve over cooked rice.

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Chef Mark Abernathy, Loca Luna & Bene Vita, 3519 Old Cantrell Rd., Little Rock, Arkansas

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For 2-3 steaks

1/4 cup Chip Pepper Sauce
1 tablespoon lime juice
2 cloves garlic, minced
1/2 teaspoon salt

Combine Chip Pepper Sauce, lime juice, garlic, and salt in a small bowl and mix well. Coat steaks on both sides with marinade; cover and refrigerate one hour. Grill steaks over medium-high heat.

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Chef Mark Abernathy, Loca Luna & Bene Vita, 3519 Old Cantrell Rd., Little Rock, Arkansas

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Roast 1 large, red Sparkling River Marconi Giant Italian pepper per person.  Slice cap off of pepper.  Slice pepper lengthwise.  Deseed pepper.  Lay the pepper flat on a dry surface.  Stuff 1/3 of the center of the warm pepper with your favorite fajita stuffings, sautéed, steamed or grilled vegetables, mushrooms, precooked rice, asparagus or anything that sounds good. 

Wrap contents with the balance of the pepper wrap and serve warm.  Can be topped with salsa or your favorite chile sauce.

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Chef Pepper Rancher, The Chuckwagon, Sparkling River Farm, Mt. Olive, Arkansas

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