Opening the kitchen this year has been much smoother for me. Outside of revising the menu and training a new crew, the 2014 start up has been a bit less busy. I didn't have to reinvent every process or procedure. I'm spending my time improving on what we did last year and training new cooks (only one 2013 cook returned).
I've added a new feature to our pre-camp evening program. Once each week the cooks enjoy a dinner cookout. We held our first one last night on the barbecue patio that's adjacent to the kitchen. Using the New Braunfels charcoal charcoal grill, I grilled marinated steaks, then set them in a 12-inch camp oven to braise. Nine staff (kitchen, maintenance, housekeeping and leadership) joined in for a fun meal on the patio.
|After trimming an eye of round, I cut it into around 20 steaks. I flattened each steak with a heavy bacon press.|
|The steaks marinated in a (mildly) spicy guajillo chili sauce. To my guajillo adobo sauce, I added a bit of vinegar, juice of 2 limes, couple tablespoons chopped cilantro and a splash of olive oil. The steaks marinated in the refrigerator for around 4 hours.|
|The menu for dinner was grilled steaks with spicy guajillo sauce, rice pilaf and succotash with spinach.|