the explorers journal the global adventure issue - The Explorers Club

monterey nachosJamaican Jerk ChickenServes 41. Spread evenly on a rimmed tray:• 8 ounces whole-grain tortilla chips2. Drop by tablespoon over the chips:• 15 ounces refried beans• 8 ounces diced roasted green chilies3. Sprinkle over all:• 1 cup shredded Monterey Jack cheese4. Place the uncovered tray in the solar cooker for 30 minutes.Enjoy warm with a sprinkling of:• salsa to taste• freshly chopped parsley, cilantro, and/or green onions5. Serve with:• chilled beer, white wine, or lemonadeCorn on the CobServes 41. Wipe and place whole, unhusked, in a solar cooker for 1½hours:• 4 ears of freshly picked corn2. Husk the corn and serve it plain or with:• butter, salt, and pepperServes 4Solar cookers marinate, then cook, all in one step. Store thechicken and the marinade in an ice chest before cooking.1. At home, stir together in a 1½ cup lidded container:• 1 tablespoon dark brown sugar• 1 teaspoon dried thyme• 1 teaspoon ground cinnamon• 1 teaspoon ground nutmeg• 1 teaspoon freshly ground black pepper• 1 teaspoon salt• 4 tablespoons ketchup• 3 tablespoons dark Jamaican rum• 1 tablespoon apple cider vinegar• 1 tablespoon tamari soy sauce• 1 tablespoon Dijon mustard• 1 tablespoon olive oil• 6 cloves garlic, chopped2. In the field, place in a pot in a single layer:• 4 boneless, skinless chicken breast halves3. Spread the chicken with half of the marinade. turn thechicken and cover the other sides with the rest of themarinade.4. Cover the pot and place in a solar cooker for 2 hours oruntil the internal temperature of the chicken breastsreaches 165 degrees.5. Serve with a green salad, crusty bread, and red wine.