tag:blogger.com,1999:blog-106326722024-03-13T13:15:19.225-07:00'Round the ChuckboxObservations of Life and Faith from a Camp Cook'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.comBlogger1573125tag:blogger.com,1999:blog-10632672.post-1493370265668584232020-10-31T10:47:00.004-07:002020-10-31T10:52:24.821-07:00<p><span style="font-family: inherit;"><span data-tt="{"paragraphStyle":{"alignment":4}}" style="white-space: pre-wrap;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-JrW58t4p8UFlnLzYN20XIKVvNjZuv5T_w_TaAQbY5Dzct2DUM1Ngwe6aW9Kwg9jbxrdrQo_aRHhWmvA85AOHPwGK-IePfW5R7FVSVJwZD1SCjNZdCfZm2H26tiUEfPDAcXRmQ/s1866/Photo+Oct+20%252C+06+58+28.heic" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1400" data-original-width="1866" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-JrW58t4p8UFlnLzYN20XIKVvNjZuv5T_w_TaAQbY5Dzct2DUM1Ngwe6aW9Kwg9jbxrdrQo_aRHhWmvA85AOHPwGK-IePfW5R7FVSVJwZD1SCjNZdCfZm2H26tiUEfPDAcXRmQ/w200-h150/Photo+Oct+20%252C+06+58+28.heic" width="200" /></a></div><span class="">Buttermilk biscuits with cowboy hash & griddle fried eggs were prepared last week at Star Valley Outfitters camp on Wyoming's Little Greys River. </span>In the Southern U.S., these biscuits are known as Angel Biscuits. Yes, this technique takes a bit longer. But they are worth the extra effort. <p></p><p><span style="font-family: inherit;"><span data-tt="{"paragraphStyle":{"alignment":4}}" style="white-space: pre-wrap;"><span data-tt="{"paragraphStyle":{"alignment":4}}" style="white-space: pre-wrap;">This recipe is adapted from the 1969 edition of U.S. Armed Forces Recipe Service recipe D-2 ("Baking Powder & Yeast Biscuits"). It was a favorite recipe of Navy bakers during my service in the 1970s.</span> </span></span></p><p><span style="font-family: inherit;"><span data-tt="{"paragraphStyle":{"alignment":4}}" style="white-space: pre-wrap;">1 pound 3 ounces all-purpose flour<br />7 ounces granulated sugar</span><br />½
ounce baking powder<br /></span>
<span style="font-family: inherit;">¼ ounce instant yeast<br /></span>
<span style="font-family: inherit;">¼ ounce kosher salt<br /><span data-tt="{"paragraphStyle":{"alignment":4}}" style="white-space: pre-wrap;">5 ounces shortening<br />14 ounces buttermilk
</span></span></p><p><span style="font-family: inherit;"><span data-tt="{"paragraphStyle":{"alignment":4}}" style="white-space: pre-wrap;">Sift dry ingredients together. Blend shortening into dry ingredients until mixture by resembles coarse bread crumbs. Stir in buttermilk until combined. Turn dough onto a floured work surface. Knead gently, about 10 to 12 turns, until dough is formed. Cover with a towel and ferment for 1 hour.
</span></span></p><p><span style="font-family: inherit;"><span data-tt="{}" style="white-space: pre-wrap;">Roll or pat to uniform thickness of </span><span data-tt="{}" style="white-space: pre-wrap;">½". Cut with floured 2</span><span data-tt="{}" style="white-space: pre-wrap;">½" biscuit cutter. Place on a greased sheet pan. I like to place the biscuits next to each other. 20 biscuits will fit on a quarter-size sheet pan (9" x 13", pictured). Proof in a warm location for 30 minutes
</span></span></p><p><span data-tt="{}" style="white-space: pre-wrap;"><span style="font-family: inherit;">Bake in a pre-heated </span>425<sup>o </sup><span style="font-family: inherit;">F. oven 12 to 15 minutes until golden brown. Brush with melted butter. Serve warm with butter, honey or jam.</span>
</span></p>'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-37790407813265383862020-04-19T14:20:00.002-07:002020-04-20T18:04:08.020-07:00Classic hummus<div class="separator" style="clear: both; text-align: center;">
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The cooks at <a href="https://featherrivercamp.com/" target="_blank">Oakland Feather River Camp</a> frequently prepare classic hummus throughout the summer season. Hummus frequents the weekly baked potato bar. It's served as a vegan option on the chef's salad lunch. Plus it makes a tasty snack item. Since, hummus is a self-served, campers can use as they like. It's extremely popular on the salad bar.<br />
<br />
Hummus is one of my favorite sandwich spreads. Spread inside a pita pocket, hummus compliments my favorite sandwich materials. A big green lettuce leaf, several thin cucumber slices and smoked turkey make the perfect sandwich. And spicing it up with my favorite chili sauce adds a nice bite. Now that I have a new batch at home, I'll enjoy it on sandwiches this week <br />
<br />
Hummus is easy to prepare. I find a food processor is the best tool for making a smooth and creamy hummus. I like to first puree the drained and rinsed chickpeas in the food processor for several minutes. It's difficult to give precise times here as all machines run at different speeds. Next the olive oil, tahini, lemon juice, garlic and salt go into the bowl. Continue pulsing until until blended.<br />
<br />
Make sure to taste and adjust for flavor. This is where your personal tastes come into play. Use the recipe as a beginning point. It gives you basic ingredients and the process. From that point, add or take away ingredients to make it your own. Do you enjoy lemon (as I do)? Add an additional teaspoon or two. It may need a extra pinch salt to suit your personal taste. <br />
<br />
It's that easy. Pour into a storage container and keep in the fridge. Remove for sandwiches or snack time. As our campers find, hummus can be used to compliment salads, sandwiches, baked potatoes, burritos or on anything your heart desires.<br />
<br />
Enjoy ...<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifT3_UEQkIz2z9KUrsiKAYatfAbpEJ602yQREg-Manv4vo_sPUbH4iJqPslEmVfIH-kZ8OwEc6qiibslYFB1c8KRG6PozCCW63vZOLnsSSzaTU28aembdgYzweWbc3HsnMQZAyuQ/s1600/Photo+Apr+19%252C+12+51+54.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifT3_UEQkIz2z9KUrsiKAYatfAbpEJ602yQREg-Manv4vo_sPUbH4iJqPslEmVfIH-kZ8OwEc6qiibslYFB1c8KRG6PozCCW63vZOLnsSSzaTU28aembdgYzweWbc3HsnMQZAyuQ/s400/Photo+Apr+19%252C+12+51+54.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Classic hummus with toasted ciabatta.</td></tr>
</tbody></table>
<br />
<b>CLASSIC HUMMUS</b><br />
<br />
Locate tahini in the specialty section of your favorite grocer.<br />
<br />
1 (15-ounce) can chickpeas (garbanzo beans)<br />
½ cup tahini<br />
¼ cup lemon juice<br />
1 garlic cloves, crushed in salt<br />
1 tablespoon extra virgin olive oil (plus extra for garnish)<br />
½ teaspoon kosher salt<br />
<br />
Drain chickpeas and thoroughly rinse, discarding liquid. In a food processor, blend chickpeas with 2 teaspoons cold water until they become a smooth paste. Add tahini, lemon juice, garlic, olive oil and salt. Process until smooth and creamy. Adjust seasoning and viscosity with water, if necessary. Pour into a bowl. Swirl to form a well. Garnish with a splash of extra virgin olive oil, paprika and parsley. Serve with toasted ciabatta or pita chips.'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-520491345090138862020-03-30T11:38:00.001-07:002020-04-19T14:26:34.222-07:00This, too, shall pass away<blockquote class="tr_bq">
“For our light affliction, which is but for a moment, is working for us a far more exceeding and eternal weight of glory, while we do not look at the things which are seen, but at the things which are not seen. For the things which are seen are temporary, but the things which are not seen are eternal” (2 Corinthians 4:17-18).</blockquote>
<div class="separator" style="clear: both; text-align: center;">
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<br />
We have an adage for use in times of difficulty: “This, too, shall pass away.” A favorite expression of President Abraham Lincoln, it provides a certain amount of comfort in times of trial. It gives us the stamina we need to overcome our “light affliction.” When faced with distress or trouble, we instinctively know that in time, it will pass.<br />
<br />
At the moment, we cannot visit dearly loved brethren. Civil authorities have directed that we practice “social distancing,” stay inside our homes and only venture out to seek medical attention or to purchase food and supplies. We cannot assemble as a church. It is not clear how long the lock-down will last. Not do we fully understand the ramifications of the novel Coronvirus.<br />
<br />
Yet, the words of the Holy Spirit comfort us. “For we walk by faith, not by sight.” Regardless what happens in the temporal, our faith is in God, not in the things that can be seen. We place our faith in a God that is working to provide a “house not made with hands eternal in the heavens.” Paul, through the Holy Spirit, confidentially teaches us that we will one day “be present with the Lord.” So, whether our “light affliction” passes tomorrow or at some distant time in the future, it will pass.<br />
<br />
Lord willing, the members of the church will remain free of the Coronavirus and will have future opportunity to serve His Son Christ Jesus for many years to come. Yet, we cannot predict the future. In the meanwhile, we will do our best to stay in contact with each other and to pray for comfort, guidance and healing. Be assured when we place our confidence on things eternal, God will provide.'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-12814502649864318232020-03-20T10:52:00.003-07:002020-03-25T11:17:16.703-07:00Coney Island chili sauce<div class="separator" style="clear: both; text-align: center;">
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This Coney Island chili sauce adds an element of spice and richness to any hot dog. With a helping of finely chopped onions and a stream of yellow mustard, you have a dish that is worthy of any camp meal or potluck. And it can also be turned into a stand-alone chili with the addition of beans.<br />
<br />
Now I admit that I have never had a hot dog covered in authentic Coney Island chili sauce. The sauce is said to have been originated by Greek and Macedonian immigrants to Indiana and Michigan in the early Nineteenth Century. One day I'll have to search out a Coney Island restaurant in Michigan.<br />
<br />
In my quest for a good hot dog chili for my <a href="https://featherrivercamp.com/" target="_blank">summer camp</a>, I first thought of trying Coney Island chili sauce when I ran across several YouTube videos. Although I enjoyed these recipes, many were lacking in texture and smoothness. After much research, I found that many "authentic" recipes added ground hot dogs to the chili. That was the key ingredient. Along with the addition of masa as a binding agent, I found what I was looking for.<br />
<br />
So, while I don't make any claim to the authenticity of this recipe, you have my guarantee of its goodness. Give it a try. You will enjoy it.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Large quantity recipe for Coney Island chili sauce.</span></td></tr>
</tbody></table>
<br />
<b>CONEY ISLAND CHILI SAUCE</b><br />
<br />
Do not brown the ground beef as you would in a pot of chili con carne. Once you puree the hot dog, onion and garlic, place all chili sauce ingredients in a medium pot with the water. As the chili comes up to temperature, break up the ground beef with a potato masher until the chili is smooth. Simmer, thicken and enjoy!<br />
<br />
Purchase lean ground beef for this recipe. While I used 90/10 ground beef for this recipe, a leaner grind will work as well. Lean ground beef reduces the amount of grease that rises to the top. I used an all-beef hot dog for the puree.<br />
<br />
<br />
<u>Hot dog paste</u>:<br />
6 oz hot dog<br />
½ cup onions<br />
3 garlic cloves<br />
<br />
<u>Chili sauce</u>: <br />
1 pound 3 ounces lean ground beef<br />
2 cups cold water<br />
⅓ cup ketchup<br />
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Signature"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="true"
UnhideWhenUsed="true" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Message Header"/>
<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Salutation"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 3"/>
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<![endif]--><span style="font-family: inherit;"><span style="font-size: 12pt;">¼</span> </span>cup butter or margarine<br />
2 tablespoons chili powder<br />
1 teaspoons ground cumin<br />
1½ teaspoons salt<br />
½ teaspoons celery salt<br />
½ teaspoons ground black pepper<br />
Pinch cayenne pepper<br />
<br />
<u>Thickener</u>: <br />
⅓ cup cold water<br />
2 tablespoons masa<br />
<br />
In a food processor, process hot dogs, onion and garlic into a smooth paste. Combine hot dog paste, ground beef, water, ketchup, butter or margarine, chili powder, cumin, kosher salt, black pepper, celery salt and cayenne pepper to medium pot. Mix with a potato masher or spatula over med-high heat until mixture has a finely ground consistency and begins to bubble. Reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. <br />
<br />
Mix cold water and masa into a smooth paste. Slowly pour into sauce, stirring constantly. Cook until sauce has thickened. Adjust seasoning with salt and pepper to taste. Serve over steamed hot dogs with finely chopped onions and yellow mustard. Makes a bit over 5 cups.<br />
<br />
This recipe is based a recipe by Chef John of <a href="https://foodwishes.blogspot.com/" target="_blank">Food Wishes</a>, also available on <a href="https://www.youtube.com/user/foodwishes" target="_blank">YouTube</a> and <a href="https://www.allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/" target="_blank">Allrecipes</a>. 'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-54653807122943151942019-11-09T13:43:00.001-08:002019-11-09T13:43:06.092-08:00Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKeMdL6IpFpL5uu2Q47MLHmX13IxGGWRYf7El-zfKTzn4LQhWv9468bKehzSQ0pPy6j7ZnnlufcOktvz6aoyLhluCjUfoQ_-htFFtgBjfitUXQX2-CjbDQa2ub2ilUrlUHU47jyA/s1600/Photo+Nov+07%252C+07+51+24.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKeMdL6IpFpL5uu2Q47MLHmX13IxGGWRYf7El-zfKTzn4LQhWv9468bKehzSQ0pPy6j7ZnnlufcOktvz6aoyLhluCjUfoQ_-htFFtgBjfitUXQX2-CjbDQa2ub2ilUrlUHU47jyA/s200/Photo+Nov+07%252C+07+51+24.jpg" width="150" /></a></div>
I am posting these recipes at the request of a follower on Instagram (<a href="https://www.instagram.com/fuegobbqco/" target="_blank">@fuegobbqco</a>). Since I'm accustomed to preparing scones in bulk, I scaled my professional recipe for 100 scones down to 8. This is a straight-forward process using baker's percent. I'll let you read up on the baker's percent process on your own.<br />
<br />
Along with biscuits, scones are a favorite at my summer camp. Scones appear on the menu each week or so during family camps. In the beginning, I'd scoop the scones onto a sheet pan.<br />
<br />
Today, I roll the scone dough on the bench in the same manner as biscuits. The only time that I cut the scone dough into wedges is at home. I generally use a 2½" biscuit cutter to cut the scones.<br />
<br />
<b>SCONES</b><br />
<br />
This recipe calls for less than one whole eggs. A whole large eggs weighs 1¾ ounces. Since this recipe requires 1⅛ ounces of egg, I used about two-thirds of the whisked egg in the wet ingredients. The remainder was used as the egg wash.<br />
<br />
If desired, you could use a medium egg if you have one, or add a whole large egg. To compensate for the additional moisture, begin with 5 tablespoons of milk. Add additional milk, 1 tablespoon at a time, until the right consistence is achieved.<br />
<br />
8 ounces all-purpose flour (1¾ cups plus 2 tablespoons)<br />
1 ounce sugar (2¼ tablespoons)<br />
½ ounce baking powder (3½ teaspoons)<br />
¼ teaspoon salt<br />
3¼ ounces butter (6½ tablespoons)<br />
1 large egg, whisked, divided use<br />
7 tablespoons milk<br />
<br />
Mix dry ingredients until blended. Add butter to flour mixture. Using fingertips, rub chilled butter into dry ingredients until mixture resembles coarse meal.<br />
<br />
Add ⅔ of the egg and the milk. Stir until wet ingredients are incorporated. Do not over mix. Dough should be as soft as can be handled. Place dough on lightly floured board or table. Knead 15-20 times, turning 90 degrees each stroke. Round up and flatted to ½-inch thick. Cut into 8 wedges.<br />
<br />
Place on greased or lined sheet pan. (I like to bake them in a skillet.) Egg wash tops with remaining egg. Bake in a 400° oven for 15-20 minutes.<br />
<br />
NOTE: I used the King Arthur Flour "<a href="https://www.kingarthurflour.com/learn/ingredient-weight-chart">Ingredient Weight Chart</a>" to convert ingredient weights to volume measurements.'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-8970549117619718812018-04-13T09:43:00.001-07:002018-04-13T09:43:14.641-07:00Salsa roja picante<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8O_zuLPUZdsDWOdoabjHVRKTHZ8gw3o6ZbULrggaowD0eWLazROxQWS-ISHvc08JglL__cZfQhieLNloJ_UbANJyAye7Fezp3vLbkjr9t_axRO-MgJKCubkuYaLc-RanojYcz7g/s1600/2018-04-13-salsa-roja-picante-test.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8O_zuLPUZdsDWOdoabjHVRKTHZ8gw3o6ZbULrggaowD0eWLazROxQWS-ISHvc08JglL__cZfQhieLNloJ_UbANJyAye7Fezp3vLbkjr9t_axRO-MgJKCubkuYaLc-RanojYcz7g/s200/2018-04-13-salsa-roja-picante-test.jpg" width="150" /></a><br />
<div style="text-align: right;">
</div>
Don't let the deep red hue fool you. Salsa roja picante comes with a warning. It carries a bite, and a healthy dose of heartburn if you're not careful!<br />
<br />
Warning labels aside, the ubiquitous Mexican red table sauce is good. A common element in every taqueria salsa bar, salsa roja picante flavors any meal part. From chips to huevos rancheros to your go-to burrito, the spicy red sauce will spice up the meal.<br />
<br />
And the best part? The recipe couldn't be simpler. Toast dried chile peppers, add water along with garlic, onion and tomato, and simmer 20 minutes. Pour it all into a blender bowl with additional flavors and whirl away. Pure goodness is the result.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Dba-s0zozpCs3YOEHKkOTZXt1nCnzyhFqhPIsAmDU1Ise7EmBcGx4jMD5YV5VJkPgfAQ5DPfjEuRYoF2WaSFwbp6tAAd5phtqucKX7trtL09lCi95y8OH33WXkSoAxLEyNmPlQ/s1600/Photo+Apr+09%252C+08+41+35.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Dba-s0zozpCs3YOEHKkOTZXt1nCnzyhFqhPIsAmDU1Ise7EmBcGx4jMD5YV5VJkPgfAQ5DPfjEuRYoF2WaSFwbp6tAAd5phtqucKX7trtL09lCi95y8OH33WXkSoAxLEyNmPlQ/s400/Photo+Apr+09%252C+08+41+35.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spice up breakfast!</td></tr>
</tbody></table>
<br />
<b>SALSA ROJA PICANTE</b><br />
<br />
Buy pequin and arbol chile peppers at well stocked markets or on-line from stores like Amazon.com. My latest batch of <a href="https://www.amazon.com/Spice-Lab-No-161-Stemmed/dp/B073X52HM7/ref=sr_1_13_a_it?ie=UTF8&qid=1523291021&sr=8-13&keywords=pequin%2Bchile%2Bpeppers&th=1">pequin chiles came from Spice Lab via Amazon</a>. If the $60 per pound price tag seems a tab bit high, smaller quantities are available. So, unless you're operating a hot sauce plant, the two-ounce package (at $15) will last months.<br />
<br />
1/2 ounce pequin chile peppers, stems pinched off<br />
1/4 ounce arbol chile peppers, stems pinched off<br />
1 medium tomato, core removed & seeded<br />
2 tablespoons chopped sweet onion<br />
2 cloves fresh garlic<br />
2 cups cold water<br />
2 tablespoons chopped cilantro <br />
1-1/2 tablespoon white distilled vinegar<br />
2 teaspoons turbinado sugar<br />
1 teaspoon kosher salt<br />
1/2 teaspoon ground cumin<br />
<br />
Toast chile peppers and garlic in a dry skillet over medium heat, 2 to 3 min., or just until aroma begins to bite. Do not burn. Place chiles, tomato, onion and garlic in a saucepan with the water, bring to a boil, then reduce heat. Simmer for 20 min., then cool 10 to 15 minutes. Add cilantro, vinegar, sugar, salt and cumin to chile mixture. Puree in blender 20 sec. or until smooth. Strain if desired. Age in refrigerator. Yields 2 to 2-1/4 cups unstrained.'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com1tag:blogger.com,1999:blog-10632672.post-4376390298427925182018-03-15T14:39:00.000-07:002018-03-15T14:39:06.958-07:00Oakland Feather River Camp needs cooks and dishwashers<a href="http://www.featherrivercamp.com/" target="_blank"><i>Oakland Feather River Camp</i></a><i> began its annual recruitment campaign for summer food service staff this week. To apply, follow the link to the </i><a href="https://sacramento.craigslist.org/fbh/d/assistant-food-service/6530897293.html" target="_blank"><i>Sacramento Craigslist post</i></a><i> (and <a href="https://sacramento.craigslist.org/fbh/d/camp-cook-summer-camp-kitchen/6531049570.html">here</a>) and click the 'reply' button in the upper left corner of the page. An <a href="http://featherrivercamp.com/jobs/" target="_blank">application</a> can be found on the camp website. A companion ad has been posted to </i><a href="http://indeed.com/">Indeed.com</a><i>.</i><br />
<br />
<i>I am returning to the camp in May as the chef and food service manager for my sixth year.</i><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwo6Irqe76crXCeyp4Yl3R8hW5r0T9m7_Q8ECikMwhVdn3mf2PMYfIPNv3Ni66i8gHB1Efde1fI11BwOBr-E9cP5p7McFEPmk4uepszv_i_D0N6zbccfLQ4uWGd_MpCsjVVNGcDA/s1600/IMG_20130519_174126.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwo6Irqe76crXCeyp4Yl3R8hW5r0T9m7_Q8ECikMwhVdn3mf2PMYfIPNv3Ni66i8gHB1Efde1fI11BwOBr-E9cP5p7McFEPmk4uepszv_i_D0N6zbccfLQ4uWGd_MpCsjVVNGcDA/s1600/IMG_20130519_174126.jpg" width="200" /></a><br />
<a href="http://www.featherrivercamp.com/" target="_blank">Oakland Feather River Camp</a> is looking for skilled, flexible, friendly, accountable and mature summer staff for our Family Camp. The staff of Oakland Feather River Camp creates the atmosphere in which campers develop memories that will be treasured for a lifetime. <br />
<br />
We will be hiring the following positions:<b>Assistant Food Service Manager/Sous Chef</b> , <b>Camp Cooks</b> and <b>Dishwasher/Kitchen Helpers</b>. Ideal candidates are energetic and enthusiastic people who like to connect with others in an authentic way have experience camping or living out of doors, are friendly, helpful, organized and safety focused. All camp staff must have a desire to serve people while living in a rustic, natural environment. <br />
<br />
Under the direction of the Chef & Food Service Manager these staff prepare food for to ensure the timely service of quality meals with ample selection and nutrition for 150 - 300 campers daily. All cooks must be safety oriented, friendly, helpful, organized, knowledgeable about food and cooking and have experience working in a commercial kitchen. <br />
<br />
Kitchen staff must be considerate of individuals with special diets and/or food allergies and will participate cooperatively as part of a supportive and cohesive team. Knowledge of a commercial kitchen and the health and safety procedures and regulations associated with food preparation is a priority.<br />
<br />
<a href="http://www.featherrivercamp.com/" target="_blank">Oakland Feather River Camp</a> is located in Quincy, California, approximately 250 miles from the San Francisco Bay Area. The camp is located at 3,500 feet in elevation on 65 acres in the beautiful Plumas National Forest. In this pristine environment we provide family and youth campers with exciting and fun activities as well as opportunities for laid back relaxation. We offer rustic cabins and tent-cabins on platforms with nearby restrooms and hot showers, and three healthy meals a day. Campers come for as short or long as they like. <br />
<br />
All camp positions require a combination of education and relevant experience that would likely provide the required knowledge, skills, certifications and abilities to successfully perform the duties required. Applicants shall be at least 18 years of age, have a valid drivers license and submit to required background checks.<br />
<br />
All staff work six days per week. Salary is DOE. Room and board are provided for duration of the summer season. 'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-65307787505492579472018-02-23T07:00:00.000-08:002018-02-23T07:00:11.214-08:00Grilled chicken tacos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_4Qo2msRFsEu-EIhCkBh_NvMzidWRfiCdOJU904PYts7Hz-9miL4IwE8F98VtIpNoJvGlBmvuHUceL_NqYG12wfoklJT9OoR7bW7ZJwgWyqbn_hqGEw08aanYYhmDxhjVlVuGw/s1600/Photo+Feb+22%252C+18+11+59.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_4Qo2msRFsEu-EIhCkBh_NvMzidWRfiCdOJU904PYts7Hz-9miL4IwE8F98VtIpNoJvGlBmvuHUceL_NqYG12wfoklJT9OoR7bW7ZJwgWyqbn_hqGEw08aanYYhmDxhjVlVuGw/s200/Photo+Feb+22%252C+18+11+59.jpg" width="150" /></a><br />
Earlier this week I wrote about my love for tacos. <a href="http://roundthechuckbox.blogspot.com/2018/02/tacos-al-pastor.html" target="_blank">'Round the Chuckbox featured tacos al pastor</a> on Monday. I cooked the shepherd style tacos on a cast iron grill pan. These tacos mimic the well known Mexico street food. <br />
<br />
With a package of chicken thighs thawing in the fridge, I thought <i>tacos de pollo</i> were in order. This morning I quickly assembled a marinade from orange juice, lime juice, white vinegar, olive oil and spices. I let the chicken soak all day in the fridge.<br />
<br />
As the chicken marinated, I prepared salsa verde from tomatillos, fresh chili peppers, onion and garlic. The vegetables were cooked over high heat in the grill pan. The char added extra flavor.<br />
<br />
At dinner time, the chicken was cooked in the grill pan, condiments prepared and tacos assembled. Although it's not included in the recipe, I shredded extra sharp cheddar cheese because my wife likes cheese on tacos. The homemade hot sauce and salsa verde compliment the tacos well. <br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQTF9Tf-QSRAad3UYX9cA_Aaiv93nsoWJJri_GwEMu7zq6xeGJ2c4Ujr4iOGP-srrFsywl6WcVclDkOtJk5jLvQR4PECz2aWz1SbUQ98TAm9YhDe6sL-DA_dQflcAxnXT17Z8Sg/s1600/Photo+Feb+22%252C+10+04+48.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQTF9Tf-QSRAad3UYX9cA_Aaiv93nsoWJJri_GwEMu7zq6xeGJ2c4Ujr4iOGP-srrFsywl6WcVclDkOtJk5jLvQR4PECz2aWz1SbUQ98TAm9YhDe6sL-DA_dQflcAxnXT17Z8Sg/s400/Photo+Feb+22%252C+10+04+48.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine marinade ingredients in a bowl and refrigerate 4 hours or over night to impart flavors. Chicken and marinade can be placed in a large zipper lock bag if desired. Discard marinate.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3hw-RmzsmP0ktDXzzADXZtCpvUI4fCQ1Fg5kXi05NzJDlowsiKVOke_vYAtv4m5iqZgJ5QBmWX2Uui49J3id5OtC2gucMqtCYC3isk756Ll0P01gWJEopww2NeCu3Iu2ynRB9w/s1600/Photo+Feb+22%252C+11+58+20.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3hw-RmzsmP0ktDXzzADXZtCpvUI4fCQ1Fg5kXi05NzJDlowsiKVOke_vYAtv4m5iqZgJ5QBmWX2Uui49J3id5OtC2gucMqtCYC3isk756Ll0P01gWJEopww2NeCu3Iu2ynRB9w/s400/Photo+Feb+22%252C+11+58+20.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To prepare the salsa verde: In a cast iron grill pan over medium-high heat, char 8 small to medium tomatillos, 1 seeded poblano chili pepper, 1 seeded jalapeño chili pepper, 1/4 medium onion and 3 garlic cloves. Place in food processor bowl with a splash of extra virgin olive oil, squeeze of lime, some chopped cilantro and salt to taste. Pulse to desired consistency. Leave chunky. If desired, remove some of the char on the chili peppers before placing in the food processor.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jdbtS4VB9Mc3SChui2kQ-2rzkyJo5UhEMJa0H6p_-LpSKPSCwit7exI3kXbPFK_MARzgPMODyeZ_kXJi1k0Zj2dRN9mDnirWhFRBJCRDaHBWRw9T_EBGfMTHPTWrb9jZ3GgH-w/s1600/Photo+Feb+22%252C+17+28+46.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jdbtS4VB9Mc3SChui2kQ-2rzkyJo5UhEMJa0H6p_-LpSKPSCwit7exI3kXbPFK_MARzgPMODyeZ_kXJi1k0Zj2dRN9mDnirWhFRBJCRDaHBWRw9T_EBGfMTHPTWrb9jZ3GgH-w/s320/Photo+Feb+22%252C+17+28+46.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grill the chicken thighs, skin-side down, until browned, about 5 minutes. After turning, dial the heat down to medium and continue cooking until done, about 20 to 25 minutes. Covering the chicken at this point will help cook them a little quicker.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRynSQojRS1KLAEV6NC53_66I3NbmXn18H__EGh2WE6Ap92hEXqhRhoATO4bRqPtiBUPaDKQp4GDhfYh4IT0ntRyv8NoEG8k5ob_cMo0LZQyWril_q9Xx4TduGC3nXqrmQ3VMHw/s1600/Photo+Feb+22%252C+18+11+42.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRynSQojRS1KLAEV6NC53_66I3NbmXn18H__EGh2WE6Ap92hEXqhRhoATO4bRqPtiBUPaDKQp4GDhfYh4IT0ntRyv8NoEG8k5ob_cMo0LZQyWril_q9Xx4TduGC3nXqrmQ3VMHw/s320/Photo+Feb+22%252C+18+11+42.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For each soft taco, quickly heat two corn tortillas. Each taco gets chicken, diced red onion, chopped cilantro and salsa verde. Avocado and sliced radish add color to the tacos (not pictured). Homemade hot sauce adds extra spice to the tacos (recipe coming soon).</td></tr>
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<b>GRILLED CHICKEN TACOS</b><br />
<br />
Boneless, skinless chicken thighs can be used for these tacos if desired. Add additional dried chili peppers to the marinade for additional spice. Ground chipotle chili pepper or smoked paprika can be added to marinade to add a smokey flavor.<br />
<br />
8 chicken thighs, excess fat trimmed <br />
<br />
<u>Marinade</u>: <br />
3/4 cup orange juice<br />
1/4 cup lime juice <br />
3 tablespoons distilled white vinegar<br />
2 tablespoons olive oil, plus extra for brushing<br />
3 garlic cloves, minced<br />
4 chilies de arbol, stem removed and broken into pieces <br />
1 teaspoon dried oregano, rubbed<br />
1 teaspoon ground cumin<br />
1/2 teaspoon ground coriander<br />
1 bay leaf <br />
1/2 teaspoon kosher salt<br />
1/4 teaspoon ground black pepper<br />
<br />
<u>Condiments</u>:<br />
Corn tortillas <br />
<br />
Salsa verde<br />
Diced red onion<br />
Chopped cilantro<br />
Lime wedges <br />
<br />
Rinse chicken and pat dry. Place in bowl or other suitable container. Combine marinade ingredients and pour over chicken. Turn to coat. Cover and refrigerate for 4 hours or overnight. Turn chicken every couple hours to ensure coverage.<br />
<br />
Pre-heat a cast iron grill pan over medium-high heat. Remove chicken from marinade and discard. Brush grill pan ribs with oil. Grill chicken skin-side down until skin is browned, about 5 minutes. Turn and continue cooking until done, about 20 to 25 minutes. Do not crowd pan. Grill in batches.<br />
<br />
Remove chicken to platter. Loosely cover with aluminum foil. Rest 5 minutes, then shred chicken. Serve with corn tortillas, salsa verde, diced red onion, chopped cilantro and lime wedges. Serves 4 to 8.'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-28241735370381771232018-02-19T06:43:00.002-08:002018-02-22T10:52:10.576-08:00Tacos al pastor<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYaaa-FtpTu2Rc0ho4gUW60f7hp1Smv_BgxKRHPbiyL97PzrAs4TkHVWiHHfKXWYK2juVgdkaGVk5_Ynduir7fsAj4DVfIvfQ0Xwi-RL2VtbixTkkkw4iXqWKgWH1_FcGoXV2hQ/s1600/Photo+Feb+17%252C+17+38+43.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYaaa-FtpTu2Rc0ho4gUW60f7hp1Smv_BgxKRHPbiyL97PzrAs4TkHVWiHHfKXWYK2juVgdkaGVk5_Ynduir7fsAj4DVfIvfQ0Xwi-RL2VtbixTkkkw4iXqWKgWH1_FcGoXV2hQ/s200/Photo+Feb+17%252C+17+38+43.jpg" width="150" /></a></div>
Tacos and hamburgers are two things that I can't get enough of. I've taken to ordering a hamburger and French fries at our local Mexican restaurant. It's not that I don't enjoy their food. I do, especially the chili verde. I simply want hamburgers.<br />
<br />
And there are no shortage of tacos near our home. They abound on Taco Tuesday. Debbie and I frequent the local take and bake pizza joint, where -- on Tuesday -- ground beef tacos are the special of the day.<br />
<br />
This pleases my wife. She only orders three things at any Mexican eatery -- one, two or three tacos, crunchy shell, no tomato with lettuce of the side. In nearly 37 years, I've never seen her deviate.<br />
<br />
This brings us to tacos al pastor. Cooked "shepherd style," traditional tacos al pastor are prepared by stacking marinated pork slices on a spit and roasting on a vertical rotisserie, much like Greek gyros. The meat is slowly roasted as the spit turns. Each time a taco is ordered, the cook shaves the crisp out layer off onto a handheld tortilla.<br />
<br />
Yet, tacos al pastor can be made without a spit. A cast iron grill pan stands in for the rotisserie. After grilling the onion and pineapple over intense heat, marinated pork slices quickly caramelize on the ribs of the grill pan. The result is a wonderfully charred taco filling. <br />
<br />
The marinade is prepared with garlic, spices, achiote paste and <a href="http://roundthechuckbox.blogspot.com/2011/05/guajillo-adobo-sauce.html" target="_blank">guajillo chilies</a>. The achiote adds color and a "<a href="https://www.thespruce.com/what-is-achiote-or-annatto-2138265" target="_blank">earthy, peppery flavor with a hint of bitterness</a>" to the marinade. When combined with guajillo chilies, the deep red hue imparts an amazing bit of eye appeal, to say nothing of the rich level of spiciness. Stir in pineapple juice and vinegar and the flavor of the tacos are out of this world.<br />
<br />
This is my new favorite taco. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUDj_YCa6T1CDW9Q74nRtuTajxpxNox7YG2IzyYAia4kuwZfDjUwGiH5Zb6e8WLASpNjmvQ_1u5rAjdpv1GZKAvIbMqyo70u695VjEAp5i0ASniMa_-KJCaIXoYki5MVgxzN0XQ/s1600/Photo+Feb+17%252C+17+38+54.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUDj_YCa6T1CDW9Q74nRtuTajxpxNox7YG2IzyYAia4kuwZfDjUwGiH5Zb6e8WLASpNjmvQ_1u5rAjdpv1GZKAvIbMqyo70u695VjEAp5i0ASniMa_-KJCaIXoYki5MVgxzN0XQ/s400/Photo+Feb+17%252C+17+38+54.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve tacos al pastor with Mexican rice, lime wedges and a spritz of chopped cilantro. This may not be authentic, but I enjoy a side of grilled onion with the tacos.</td></tr>
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<b>TACOS AL PASTOR</b><br />
<br />
This recipe is attributed to the <a href="http://www.foodandwine.com/" target="_blank"><i>Food and Wine</i></a> website. I have adapted the directions to cast iron grill pan or skillet. Purchase guajillo chilies and achiote at well-stocked supermarkets or your local Mexican market.<br />
<br />
1 tablespoon canola oil, plus more for brushing<br />
3 garlic cloves<br />
1 teaspoon dried oregano<br />
1/2 teaspoon ground cumin<br />
1/2 teaspoon pepper<br />
1/4 teaspoon ground cloves<br />
4 guajillo chilies, stemmed, seeded and cut into 2-inch pieces<br />
1/3 cup pineapple juice<br />
1/4 cup distilled white vinegar<br />
2 tablespoons achiote paste<br />
Sea salt<br />
2 pounds boneless pork shoulder, sliced 1/4 inch thick<br />
1/2 medium pineapple, peeled and sliced 1/2 inch thick<br />
1 medium red onion, sliced crosswise 1/2 inch thick<br />
Warm corn tortillas, chopped cilantro and lime wedges, for serving<br />
<br />
Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook, turning occasionally, until lightly browned, about 1 minute. Stir in the oregano, cumin, pepper and cloves and cook until fragrant, about 1 minute.<br />
<br />
Add the chilies and cook, stirring, until blistered in spots, about 30 seconds. Add the pineapple juice, vinegar and achiote paste and bring to a boil. Remove from the heat and steep for 5 minutes.<br />
<br />
Transfer the chili mixture to a blender and puree until smooth. Season with salt. Place the pork in a large covered dish or storage container. Pour the marinade over the pork and turn to coat. Set the dish in refrigerator overnight.<br />
<br />
Preheat a cast iron grill pan or skillet over medium-high heat. Brush the pineapple and onion with oil. Grill over high heat, turning once, until lightly charred and softened, about 3 to 5 minutes. Transfer to a plate and tent with foil.<br />
<br />
Remove the pork from the marinade. Grill over high heat until lightly charred and just cooked through, 2 to 4 minutes. Transfer to the plate and let rest for 5 minutes.<br />
<br />
Cut the pineapple, onion and pork into thin strips and transfer to a bowl. Season with salt. Serve with corn tortillas, chopped cilantro and lime wedges. Makes 8 to 12 tacos.'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-26649427590730711862017-12-04T12:41:00.000-08:002017-12-04T12:41:11.783-08:00SeabeeCook's playlists on YouTube As I posted last year, I have several playlists on my <a href="https://www.youtube.com/user/SeabeeCook/playlists">YouTube channel</a>. Playlists are a popular way to collect videos in a single location to share with the public. With some exceptions, these videos were created by others. Here are my current playlists:<br />
<br />
<a href="https://www.youtube.com/watch?v=y0owQi_U44c&list=PL-q-oMRGULYIFOqCClC2Oz2IOvqjmkU0X&index=1" target="_blank">Bread bakers</a> -- I lead off my bread baker's playlist with a series by Ken Forkist, author of <i>Flour Water Salt Yeast</i> and owner of <a href="http://kensartisan.com/" target="_blank">Ken's Artisan Bread & Pizza</a> in Portland, Oregon. Ken walks you through his process for baking bread, from autolese to baking, in eight videos <br />
<br />
<a href="https://www.youtube.com/watch?v=TZt3JgOS_8E&list=PL-q-oMRGULYL6MeOwKhrYFyJsICTc8omD" target="_blank">Scones</a> -- Scones fascinate me. I enjoy a good scone. They come together much like a biscuit and can be prepared in the afternoon for baking in the morning. Both videos currently in the scone playlist are imports from "across the pond." Included are the metric formula for basic scones.<br />
<br />
<a href="https://www.youtube.com/watch?v=vpG5tcmg0uM&list=PL-q-oMRGULYLM2O-EB6xVpGLHBony0G9O">Techniques for the Professional Baker</a> -- This is a series of baking videos by <a href="http://www.kingarthurflour.com/" target="_blank">King Arthur Flour</a> in Norwich, Vermont. Bakery director Jeffery Hamelman leads viewers through the professional bread baking process with head baker Martin Philip. Interesting watching for anyone that would like to see how the pros do it.<br />
<br />
<a href="https://www.youtube.com/watch?v=HeMhOupEuZo&list=PL5hY95FxqwsF04-oD7LuntHee-pPZ7Qub">Filipino cooking</a> -- My fascination with Filipino cooking grew out traveling in and out of the Philippine Islands back in the 1970s. It’s been said that Filipino cuisine was fusion long before the term was fashionable. Filipino food is a “melting pot” of food and foodways from throughout Asia, the Iberian Peninsula and the Americas. It’s a blending of wide-ranging cultural influences over many centuries.<br />
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<a href="https://www.youtube.com/watch?v=dxd89p57RD4&list=PL-q-oMRGULYJmXdTvN8QxxEne80A-CafF" target="_blank">Feather River Camp</a> -- I've been know to shoot a video or two at <a href="http://featherrivercamp.com/" target="_blank">Oakland Feather River Camp</a>, where I am the executive chef each summer. Watch a Union Pacific freight train slide past the camp or view (almost) humorous videos from the kitchen.<br />
<br />
Check back frequently as the lineup changes. From time to time, I add (and occasionally remove) videos from my playlists. I plan to add more baking videos and to develop a playlist on cast iron cooking. Enjoy ...'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-56229080282331873352017-11-29T13:59:00.000-08:002017-11-29T13:59:48.241-08:00Scrambling eggs in a cast iron skillet<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocjztfqncRWjfNT-dQDuPf7DfZV8GxWSiRGri_-Io7b31SoAjKAMimG1DgL2Tcxv-0D7kzmF7AX5t3C6ns5M9-lLOw8JMd85v3MRY6Yb_7d6rQYb-kDSDJvrtjHuG5L7QCXRZPQ/s1600/2017-10-25-good-cook-spatula_MG_4890.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocjztfqncRWjfNT-dQDuPf7DfZV8GxWSiRGri_-Io7b31SoAjKAMimG1DgL2Tcxv-0D7kzmF7AX5t3C6ns5M9-lLOw8JMd85v3MRY6Yb_7d6rQYb-kDSDJvrtjHuG5L7QCXRZPQ/s200/2017-10-25-good-cook-spatula_MG_4890.jpg" width="200" /></a></div>
Cast iron cookware has been an American icon of cookery for centuries. When given reasonable care, it will outlast the cook. And it's often passed on to the next generation.<br />
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Readily available at a modest cost, millions of cooks rely on its properties to cook good food, which include the ability to generate a good crust or sear, maintain even heat over a low to medium flame and clean up with little fuss. And it's easily placed in the oven to finish a dish as most cast iron cookware is ovenproof.<br />
<br />
I frequently use a Lodge cast iron skillet to cook scrambled eggs at home and in camp. At home, my skillet of choice is a 10-inch cast iron chef skillet (<a href="http://shop.lodgemfg.com/skillets-and-covers/10-inch-cast-iron-chef-skillet.asp">model LC3S</a>) with sloped sides. This is the ideal for two to six eggs.<br />
<br />
When feeding larger groups, I scale up to the 13.25-inch skillet (<a href="http://shop.lodgemfg.com/skillets-and-covers/13-25-inch-cast-iron-skillet.asp">model L12SK3</a>), the larger 17-inch skillet with loop handles (<a href="http://shop.lodgemfg.com/skillets-and-covers/17-inch-cast-iron-skillet.asp">model L17SK3</a>) or the massive 20-inch skillet (model 20SK). (The 20-inch skillet is no longer produced by Lodge. It does show on <a href="https://www.ebay.com/sch/i.html?_nkw=lodge+20sk">eBay.com</a> from time to time; however, be aware it comes with a hefty price tag!)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepzOc34Qi0uCUdqdAyJ8LiL5Wqh6D3D9NvftmtptDk9O3INfd3uhaqrezdBYLeZ6lZcjJd1zpXwMRf8q16s2mtEYrtRUyTaYTOce7HsMPeO40xWOS39zmGAxMX13-ZTjza4NMRQ/s1600/2017-10-25-good-cook-spatula_MG_4889.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="900" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepzOc34Qi0uCUdqdAyJ8LiL5Wqh6D3D9NvftmtptDk9O3INfd3uhaqrezdBYLeZ6lZcjJd1zpXwMRf8q16s2mtEYrtRUyTaYTOce7HsMPeO40xWOS39zmGAxMX13-ZTjza4NMRQ/s400/2017-10-25-good-cook-spatula_MG_4889.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I find the Lodge 13.25-inch skillet ideal for cooking one to three <br />dozen scrambled eggs in a single batch.</td></tr>
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<br />
<b>IRON SKILLET SCRAMBLED EGGS</b><br />
<br />
Cooking scrambled eggs in a cast iron skillet is straight-forward, so let practice guide you. Practice will teach the right heat setting when preheating, how much butter to use and the right setting for cooking the eggs. These basic steps will ensure perfectly scrambled eggs:<br />
<ul>
<li><b>Select the right size skillet for the job</b>. A six- to ten-inch diameter skillet is best for a family, while the larger skillets (see my notes above) work best for large groups. I find it's best to stick with a familiar skillet, one you frequently use. The advantage is that you know what heat setting to use as it preheats, when to turn the heat down and its capacity.</li>
<li><b>Preheat the dry cast iron skillet</b> (without oil or butter). Medium-low to medium heat is best for scrambled eggs. Any higher than medium and you run the risk of scorching the eggs and creating a burned-on mess that's difficult to clean.</li>
<li><b>Crack two to three eggs per person</b> into a bowl. Season with salt and pepper, then vigorously whisk to combine. </li>
<li><b>Add butter to the skillet</b> and let it melt. The fat adds flavor to the eggs and helps ensure a non-stick surface (when pared with a properly seasoned skillet). Olive oil can be used in place of butter. Use one tablespoon butter or oil per serving.</li>
<li><b>Pour the eggs into the skillet</b>. You should hear a slight sizzle. Any louder means that the skillet is too hot. Immediately turn the heat down a notch or two.</li>
<li><b>Using a spatula, slowly move the curd</b> from the edge of the skillet toward the center. Continue until the egg is set, but still a bit runny. Take care not to overcook. I always remove scrambled eggs from the skillet when they reach the soft-set stage. The eggs will continue to cook for several minutes as they cool. If desired , top eggs with cheese. Serve immediately.<br />
</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNemF6huu76_eLWWLQBwDIRGh5PaYGIQ5VsEX74QVB6LgKjVicfs_zZntzmGGnBAbOEm9VTod0m8oAdBd0sXDS7e98H67HrtUlqS73rOn51hdaKngojKMh6JYYyAXt53iuYoNjw/s1600/2017-10-25-breakfast_MG_4894.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="900" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNemF6huu76_eLWWLQBwDIRGh5PaYGIQ5VsEX74QVB6LgKjVicfs_zZntzmGGnBAbOEm9VTod0m8oAdBd0sXDS7e98H67HrtUlqS73rOn51hdaKngojKMh6JYYyAXt53iuYoNjw/s400/2017-10-25-breakfast_MG_4894.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A typical breakfast at <a href="https://www.ebay.com/sch/i.html?_nkw=lodge+20sk">Star Valley Outfitters</a> in <a href="https://www.fs.usda.gov/btnf/">Bridger-Teton National Forest</a> in Western Wyoming. This meal included scrambled eggs with cheese, pork breakfast sausage and cottage fried potatoes.</td></tr>
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<br />'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-6067208026076186762017-11-28T19:33:00.002-08:002017-11-28T19:33:36.515-08:00Cooking in a hunting camp<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSUwghIRXi_Itv9Iy8QBKjAqoT95U6SQEhpGCtGi14UZKitOxPviKcQysT75LirUz1vHVCf0_hZCZTrHshc7FYGlaMvBDr4-Yhq26MR26UP_qTW15EcA16geZn4Zd2IkJ_MJvzw/s1600/2017-09-17-dining-tent-and-kitchen_MG_4489.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="900" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSUwghIRXi_Itv9Iy8QBKjAqoT95U6SQEhpGCtGi14UZKitOxPviKcQysT75LirUz1vHVCf0_hZCZTrHshc7FYGlaMvBDr4-Yhq26MR26UP_qTW15EcA16geZn4Zd2IkJ_MJvzw/s200/2017-09-17-dining-tent-and-kitchen_MG_4489.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dining tent and kitchen trailer</td></tr>
</tbody></table>
Now that I'm in my retirement years, I work when I want to and relax with the grand kids the rest of the time. This year, I took a seasonal job as the cook for an <a href="http://www.starvalleyoutfitterswy.com/">outfitter</a> in Bridger-Teton National Forest, near Alpine, Wyo. The job ran for six weeks last September and October. It was a great gig; in fact, it was more than a job! It was a rewarding venture that I hope to repeat in the coming years.<br />
<br />
I enjoyed interacting with the guides and hunters. And after cooking for thousands, preparing meals for 20 to 25 was a refreshing change from my full-time career (US Navy, hospitals and state prisons). I've adapted many old Navy standards, like Yankee pot roast and baking powder and yeast biscuits for the camp menu. These dishes, a long with many others, were well accepted and loved by the hunters.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sliced challah bread for French Toast</td></tr>
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My day began at 3 a.m., when I walked into the kitchen, a converted 40-foot trailer. My first task was to light two lanterns, fire the coffee, light the griddle and oven, stoke the fire in the dining tent and set out lunch fixin's. Breakfast was on the stove and griddle by ten minutes after the hour. I turned the generator on at 3:30 to wake up the guides and hunters. Breakfast began at four o'clock (or earlier when I was ready).<br />
<br />
To make breakfast easier, I prepared everything the afternoon prior. That included baking (biscuits, cinnamon rolls and challah bread for French toast), panning breakfast meats (mainly ham, bacon or sausage), filling the coffee pot and setting eggs out.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEk3hAvQqEEq8kmXF-vA11hqV8SZGEOI5rJILdJ4IyvKjhIsrpFXny7i9beOeTdSV63lPlPO1X8oyQQwa0HarTv5CfgRsFe7jPwma8oLwi7DzH3ApMRJwB1faGJ_-h05-rfrw1A/s1600/2017-09-21-biscuits-and-gravy_MG_4524.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="900" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEk3hAvQqEEq8kmXF-vA11hqV8SZGEOI5rJILdJ4IyvKjhIsrpFXny7i9beOeTdSV63lPlPO1X8oyQQwa0HarTv5CfgRsFe7jPwma8oLwi7DzH3ApMRJwB1faGJ_-h05-rfrw1A/s200/2017-09-21-biscuits-and-gravy_MG_4524.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Biscuits and gravy</td></tr>
</tbody></table>
I also par cooked red potatoes for hash browns three to four days each week. I found, with the nearly seven-thousand-food elevation of the camp, that I had to carefully to cook the potatoes all the way through without overcooking them. Nearly everything required extra cooking time at that elevation.<br />
<br />
While some wait until morning to prepare breakfast, I've found over my career that the meal flows smoothly when I prepare components of the meals the afternoon before. As mentioned, the potatoes are pre-cooked and cooled in the refrigerator in the afternoon. For omelets, I crack and whisk the eggs and cut the filling ingredients. Hot cake wet and dry ingredients are prepared, as well as French toast batter.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDo87rmgoGVXuyVTulCiC0HmKIetcA5IPnqaCJwXy4eqvcVLq74lNj_r0yyBIhEq-gvu1K12pIYYHBD6VQmkRVtFb7Wds0qCb13zirypHBEsvjM6WpH33RnVBd_lGyLo3U_ulOQ/s1600/2017-09-16-our-tent_MG_4478.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDo87rmgoGVXuyVTulCiC0HmKIetcA5IPnqaCJwXy4eqvcVLq74lNj_r0yyBIhEq-gvu1K12pIYYHBD6VQmkRVtFb7Wds0qCb13zirypHBEsvjM6WpH33RnVBd_lGyLo3U_ulOQ/s200/2017-09-16-our-tent_MG_4478.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My home in camp</td></tr>
</tbody></table>
After dishes and cleanup, it was off to bed for a two-hour nap. (I had to discipline myself to get up by 9 or 10 a.m.; otherwise, I'd sleep all morning!) Since there are only three or four in camp (myself, my wife, the outfitter's wife and the camp jack/wrangler) at that time, I usually had free access to the shower when I arose. Leftovers or a sandwich normally made up my lunch around noon.<br />
<br />
Baking, breakfast prep and dinner prep began in early afternoon. I made a prep list for both meals and any lunch prep so I didn't forget anything. This time was also used to prepare syrup, salsa and a variety of other sauces.<br />
<br />
I usually lumped baking together. That way I saved steps by weighing out the ingredients for the two or three products at the same time. I did have to time proofing and oven time carefully so the bread didn't over-proof. I baked all the bread except sandwich breads.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWE79N2t_QDkOW5eGbrpz5VC0e_WM-W6b0Z9HltB3JQWLRvKF8dy-R2nP4noJLyGb5xHhhzXDEkg537P_zifmRKuO8pr0xoH_aNZd7mHToPkC8aF4DuWKfdYrZ_JIoTAz5kmzZ6w/s1600/2017-10-15-captain-doug-and-don-marx_MG_4829.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="900" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWE79N2t_QDkOW5eGbrpz5VC0e_WM-W6b0Z9HltB3JQWLRvKF8dy-R2nP4noJLyGb5xHhhzXDEkg537P_zifmRKuO8pr0xoH_aNZd7mHToPkC8aF4DuWKfdYrZ_JIoTAz5kmzZ6w/s200/2017-10-15-captain-doug-and-don-marx_MG_4829.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brothers enjoying pork chops</td></tr>
</tbody></table>
The rest of the afternoon was spent preparing dinner, which was served at 8 p.m. Sometimes dinner was served as early as 7 o'clock, but the hunters often had to change out of their wet clothing and enjoy a beer around the campfire before filing into the dining tent. I fell into bed around 9:30. for five hours of sleep before it all starting over again.<br />
<br />
The owners gave me a wide berth on the menu. The only complaints that I received were related to a very spicy breakfast. (It seems the guides and hunters don't enjoy relieving themselves on the trail in the dark!) Since this a big meat and potatoes crowd, most of my meals are based on comfort food. The photos show the setting and meals I've cooked.</div>
'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com2tag:blogger.com,1999:blog-10632672.post-13103062247385827342017-10-10T13:54:00.001-07:002017-10-10T14:24:18.107-07:00Open face breakfast sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRah-Nj4vZcpxhmocQyZFVyj1OZ7Lf9SxQymgX_VV9Y6y0orpl2fvBIm6m-xVw7PCajWYZpPrfBIjRVgv_kf4fi5tei57-yBhejy4CeMlBrq4nStvvyqYj0jHP_F1fn3SzcYPXhg/s1600/2017-10-06-ham-and-cheese-slider-breakfast_MG_4733.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRah-Nj4vZcpxhmocQyZFVyj1OZ7Lf9SxQymgX_VV9Y6y0orpl2fvBIm6m-xVw7PCajWYZpPrfBIjRVgv_kf4fi5tei57-yBhejy4CeMlBrq4nStvvyqYj0jHP_F1fn3SzcYPXhg/s200/2017-10-06-ham-and-cheese-slider-breakfast_MG_4733.jpg" width="200" /></a></div>
Last week at the <a href="http://www.starvalleyoutfitterswy.com/">Star Valley Outfitters</a>' camp, I was faced with an abundant supply of buttermilk biscuits. My initial thought was to use the biscuits to make bread pudding, but a shortage of eggs kept me from following through.<br />
<br />
That's when I thought of preparing breakfast sliders. Since breakfast comes early (at 4 a.m.), I prepared the sandwiches on the afternoon before. After slicing enough ham and cheese for the open face sandwiches, I slivered an onion on the meat slicer and sliced six medium tomatoes by hand. I also prepared a batch of cilantro sauce for garnish. Everything was placed under refrigeration until morning.<br />
<br />
In the morning, I placed ham and cheese on each biscuit half, then heated the sandwiches in the over to melt the cheese. As the hunters and guides filtered into the dining tent for breakfast, I placed cottage fried red potatoes on the place along with two open face sandwiches, two tomatoes, some onion and three dill pickle chips. The sandwiches were garnished with cilantro sauce.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4uoXQlPlB4gGXQQil20nYmguoL7JuRiKwfOjFB4VZeQnGIsR7h_BbDiEjBosC0dwsug6GCdxsnN8XYsvCbuB1sFaFnq6hBVd9EHj4l4xxDvQrmsUQJUUrEetueRX5HyPw8iyjw/s1600/2017-10-05-toasting-biscuits_MG_4731.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="900" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4uoXQlPlB4gGXQQil20nYmguoL7JuRiKwfOjFB4VZeQnGIsR7h_BbDiEjBosC0dwsug6GCdxsnN8XYsvCbuB1sFaFnq6hBVd9EHj4l4xxDvQrmsUQJUUrEetueRX5HyPw8iyjw/s400/2017-10-05-toasting-biscuits_MG_4731.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toasting the biscuits on the flat-top.</td></tr>
</tbody></table>
<br />
<b>OPEN FACE BREAKFAST SANDWICHES</b><br />
<br />
Use this recipe to use an oversupply of biscuits. You may use any flavor of cheese desired. I used pepper jack cheese.I didn't add fried eggs because of a shortage in camp.<br />
<br />
24 buttermilk biscuits, cut in half<br />
4 ounces butter, melted<br />
24 (1 ounce) slices ham, cut in half<br />
24 (2/3 ounce) slices cheese, cut in half<br />
48 fried eggs (optional)<br />
48 slices tomato<br />
1 medium onion, shaved or sliced thin<br />
72 dill pickle chips <br />
2 to 3 cups cilantro sauce (recipe follows)<br />
<br />
Brush melted butter on each half biscuit. Toast in a skillet over medium heat. Alternatively, you can toast the biscuits on a flat-top griddle. When toasted, remove biscuit halves and arrange on a sheet pan. Keep the bottom and top half of each biscuit together. If preparing ahead, place the ham, cheese, tomatoes, onions, pickles and cilantro sauce in the refrigerator.<br />
<br />
In the morning, arrange a half-slice of both ham and cheese on top of each biscuit half. Heat the sandwiches in a 350-degree oven until the ham is warm and the cheese melts. Remove from the oven and place a fried egg (if used) on each sandwich.<br />
<br />
To serve, place two open-face sandwiches on each plate. Arrange two tomato slices, some onion and three dill pickle chips on each plate. Spoon a tablespoon cilantro sauce over the sandwiches on each plate. If desired, the sauce can be served on the side. Serve with cottage fried red potatoes.<br />
<br />
Makes 24 servings.<br />
<br />
<b>CILANTRO SAUCE</b><br />
<br />
I serve serve cilantro sauce with grilled pork chops, roasted pork loin, sauteed chicken breasts and breakfast eggs.<br />
<br />
6 cloves garlic<br />
3alapeno chile peppers<br />
1-1/2 teaspoon ground cumin<br />
1-1/2 teaspoon kosher salt<br />
1 tablespoon fresh oregano<br />
1/3 cup flat leaf parsley<br />
1-1/2 cups cilantro<br />
<br />
In a food processor or blender, process garlic, jalapeno, cumin, salt, oregano, parsley and cilantro to form a smooth paste. With food processor running, drizzle in olive oil. Add small amount of water until sauce is thick. Drizzle in vinegar until smooth. Adjust seasoning.<br />
<br />
Makes about 2-1/4 cup sauce.'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-28090358946667674972017-08-26T10:09:00.001-07:002017-08-26T10:09:15.829-07:00Steak macaroni & cheese by Lodge<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/_InTsC7J3J8" width="560"></iframe>'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-6693452640269813702017-01-23T09:48:00.002-08:002017-01-23T09:48:44.060-08:00The BBQ Song, or when is it okay to call a Weber a barbecue?As a former member of the California Barbecue Association, I cannot in good conscience call a grill a barbecue! Sorry Weber, but that's the rule.<br />
<br />
This is the best explanation of Southern BBQ that I've found.<br />
<br />
Enjoy ...<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/6ubTQfr_tyY" width="560"></iframe><br />'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-47786302402891746082017-01-02T12:11:00.000-08:002017-01-02T12:11:11.873-08:00Lemon muffins<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-vCLqi1F6o-76185lf3Z84YO16XAiMsRDDKEeDaW4vljTtblchoqoYImQQTAZ_-tbzrsJB66tvratYfqmJJeWYzWte-6piEySSMakQFBYx1xfdIFQjFPp0agFLJhsE9rNJwC8g/s1600/2017-01-02-lemon-muffins_MG_3740.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-vCLqi1F6o-76185lf3Z84YO16XAiMsRDDKEeDaW4vljTtblchoqoYImQQTAZ_-tbzrsJB66tvratYfqmJJeWYzWte-6piEySSMakQFBYx1xfdIFQjFPp0agFLJhsE9rNJwC8g/s200/2017-01-02-lemon-muffins_MG_3740.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon mffins</td></tr>
</tbody></table>
I love lemon and lime in any form. Growing up, I squeezed lemon juice on just about every green vegetable I ate. Broccoli, green beans or spinach were rarely consumed without lemon. Even today, I will squeeze fresh lime on carne asada at our local Mexican restaurant. And I find that the addition of lemon to many baked goods imparts a refreshing goodness.<br />
<br />
I first discovered the Filipino lime, called calamansi, when I first visited the Philippines in the early 1970s. Milder and slightly less acidic than the common lemon or lime, the juice can be used in place their place in most recipes. Unfortunately, I haven't located a source of calamansi in Northern California. <br />
<br />
So, it's no surprise that this recipe began life as calamansi muffins. The original recipe was adapted for the scale by a Filipina living in Southern California, known as <a href="https://www.instagram.com/carolineadobo/">@CarolineAdobo</a> on Instagram. Caroline posted the recipe to her blog, <a href="http://whenadobometfeijoada.blogspot.com/">When Adobo Met Feijoada</a>, a reference to her Brizilian-born husband (<a href="https://www.instagram.com/dadthebaker/">@DadTheBaker</a>). I'm envious because she has a local source of fresh calamensi.<br />
<br />
I have posted the recipe in both weight and volume measurements. While I haven't tested the recipe for volume, give it a try if you don't own a digital scale. These muffins will make an appearance this summer at <a href="http://featherrivercamp.com/">Oakland Feather River Camp</a>.<br />
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<b>LEMON MUFFINS</b><br />
<br />
Should you have a source for calamansi juice, whether fresh or bottled, feel free to substitute it for the lemon juice.<br />
<br />
180 grams (1-/2 cups) all-purpose flour (100 baker's percent)<br />
5 grams (1 teaspoon) baking powder (2.7%)<br />
2 grams (1/4 teaspoon) salt (1.1%)<br />
120 grams (1/2 cup) lemon juice (67%)<br />
120 grams (1/2 cup) milk (67%)<br />
112 grams (1/2 cup) softened unsalted butter (62%)<br />
200 grams (1 cup) granulated sugar (111%)<br />
105 grams (2 large) eggs (58%)<br />
<br />
<u>Glaze</u>: <br />
60 grams (1/2 cup) powdered sugar<br />
15 grams (1 tablespoon) lemon juice<br />
5 grams (1 teaspoon) butter <br />
finely grated lemon zest<br />
<br />
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake paper liners. Set aside.<br />
<br />
Measure the flour, baking power and salt into a small bowl. Sir to combine, then set aside. In a separate small bowl, measure the lemon juice and milk. Sir to combine, then set aside.<br />
<br />
In a mixer bowl, cream butter on medium-high speed, adding one tablespoon of sugar at a time. Once added, cream until the mixture is light and fluffy, about five minutes. Scrape the bottom of the bowl with a rubber spatula. <br />
<br />
Reduce speed to medium and add eggs, one at a time, beating well after each addition. Scrape the bottom of the bowl with a rubber spatula. Reduce speed to low. Add flour mixture in three batches, alternating with the lemon-milk mixture. Mix just until the batter is combined.<br />
<br />
Fill each cupcake liner with 1/4-cup of batter. (A #16 scoop or disher with yield 12 muffins, and a #20 scoop will yield 15.) Bake at 350 degrees for 18 to 22 minutes, or until a cake tester comes out clean. Cool muffins on the pan for about 10 minutes, then transfer to a cooling rack. Cool completely before icing.<br />
<br />
For the glaze, heat butter and lemon juice until butter has melted. Whisk together powdered sugar and the lemon-butter mixture until combined. Spread about one teaspoon over the top of each muffing. If desired, garnish with lemon zest. Let glaze dry and for a slight crust before serving.'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-42652907625021643502016-12-27T09:45:00.000-08:002016-12-27T10:23:01.146-08:00SeabeeCook's playlists on YouTubeI have two channels on YouTube. While I'm not sure how it happened, they are <a href="https://www.youtube.com/channel/UCP4tIttwb8jdHyV7nRtArTw" target="_blank">Steven Karoly's channel</a> and <a href="https://www.youtube.com/user/SeabeeCook" target="_blank">SeabeeCook's channel</a>. One day I will merge the two.<br />
<br />
I've created several playlists on my <a href="https://www.youtube.com/channel/UCP4tIttwb8jdHyV7nRtArTw" target="_blank">named channel</a>. Playlists are a popular way to collect videos in a single location to share with the public. With some exceptions, these videos were created by others. Here are my current playlists:<br />
<br />
<a href="https://www.youtube.com/watch?v=y0owQi_U44c&list=PL-q-oMRGULYIFOqCClC2Oz2IOvqjmkU0X&index=1" target="_blank">Bread bakers</a> -- I lead off my bread baker's playlist with a series by Ken Forkist, author of <i>Flour Water Salt Yeast</i> and owner of <a href="http://kensartisan.com/" target="_blank">Ken's Artisan Bread & Pizza</a> in Portland, Oregon. Ken walks you through his process for baking bread, from autolese to baking, in eight videos. Next is a three-part series on <a href="http://www.saveurs.co.uk/en/heritage-144/">Saveurs</a>, a traditional French boulangerie, chocolaterie and patisserie in Dartmouth, England. Included in the 20-some videos are several that I shot at a baking workshop.<br />
<br />
<a href="https://www.youtube.com/watch?v=TZt3JgOS_8E&list=PL-q-oMRGULYL6MeOwKhrYFyJsICTc8omD" target="_blank">Scones</a> -- Scones fascinate me. I enjoy a good scone. They come together much like a biscuit and can be prepared in the afternoon for baking in the morning. Both videos currently in the scone playlist are imports from "across the pond." Included are the metric formula for basic scones.<br />
<br />
<a href="https://www.youtube.com/watch?v=vpG5tcmg0uM&list=PL-q-oMRGULYLM2O-EB6xVpGLHBony0G9O">Techniques for the Professional Baker</a> -- This is a series of baking videos by <a href="http://www.kingarthurflour.com/" target="_blank">King Arthur Flour</a> in Norwich, Vermont. Bakery director Jeffery Hamelman leads viewers through the professional bread baking process with head baker Martin Philip. Interesting watching for anyone that would like to see how the pros do it. <br />
<br />
<a href="https://www.youtube.com/watch?v=dxd89p57RD4&list=PL-q-oMRGULYJmXdTvN8QxxEne80A-CafF" target="_blank">Feather River Camp</a> -- I've been know to shoot a video or two at <a href="http://featherrivercamp.com/" target="_blank">Oakland Feather River Camp</a>, where I am the executive chef each summer. Watch a Union Pacific freight train slide past the camp or view (almost) humorous videos from the kitchen.<br />
<br />
Check back frequently as the lineup changes. From time to time, I add (and occasionally remove) videos from my playlists. I plan to add a Filipino cooking playlist soon. Enjoy ...'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-85475468879801943462016-12-24T14:21:00.001-08:002016-12-24T14:22:05.445-08:00Slow cooker shredded beef for tacosLast week I prepared shredded beef for tacos in a slow cooker at my sister's home. Since Debbie and I were going to be out all day, the slow cooker simplified the process of cooking dinner. This was the first time that I had used one in over 20 years. Although we had received a slow cooker as a wedding gift, it disappeared many years ago.<br />
<br />
As often is the case when I'm cooking, I didn't follow a recipe. The process is simple. I began by heating a cast iron skillet over medium-high heat. After seasoning a piece of 'London broil' (top round, between two and three pounds) with salt and pepper, I seared the meat until it was browned. The steak was then cut into thirds and layered in the ceramic crock with one sliced onion, minced garlic, chopped cilantro and taco seasoning. I used homemade seasoning in my sister's cupboard. I then added one-half cup of chicken broth to the mixture.<br />
<br />
The lid was placed on the slow cooker and turned to the low heat setting. The meat slowly cooked for eight hours while we were out of the house. After we returned to the house, I shredded the meat with two forks and garnished it with diced red onions and chopped cilantro. The shredded beef was served on corn tortillas with refried beans, salsa, grated cheese and hot pepper sauce.<br />
<br />
Maybe it's time to invest in a new slow cooker, like one of the pressure cooker combinations!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnNts_qcwnB2lh8Xwa9rU99YsaNNTAzz9N44nDFCXSMgnrl1iOkvgYVzBL6peb7f6GLxeb9kErhXFd4bER8VP6GZXhyphenhyphen0_-9BvXIdq6JQzLGX5SxLC03y8pkl_xw-rKobvuNsRZA/s1600/2016-12-15-shredded-beef-for-tacos-IMG_3665.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnNts_qcwnB2lh8Xwa9rU99YsaNNTAzz9N44nDFCXSMgnrl1iOkvgYVzBL6peb7f6GLxeb9kErhXFd4bER8VP6GZXhyphenhyphen0_-9BvXIdq6JQzLGX5SxLC03y8pkl_xw-rKobvuNsRZA/s400/2016-12-15-shredded-beef-for-tacos-IMG_3665.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow cooker shredded beef for tacos.</td></tr>
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<br />'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-25073239817172408662016-11-21T12:44:00.003-08:002016-11-21T12:44:58.405-08:00Pancit canton shrimp salad and potlucks<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZSilDEuIkjG0sc9o1mc-wE3CrpFDGvjsaw-kU8R6IkfT3Ph4ILg1qKz7ibU71g0kDOX7FAEFo_f7u9hbBuKlAogWTMXb8ryG34GkG-XHJsHxgqSli2MYMyuvsj0H923n0UjUHg/s1600/2016-11-13-potluck-green-beans-bread-2016-11-13-potluck-green-beans-bread-IMG_3546.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZSilDEuIkjG0sc9o1mc-wE3CrpFDGvjsaw-kU8R6IkfT3Ph4ILg1qKz7ibU71g0kDOX7FAEFo_f7u9hbBuKlAogWTMXb8ryG34GkG-XHJsHxgqSli2MYMyuvsj0H923n0UjUHg/s200/2016-11-13-potluck-green-beans-bread-2016-11-13-potluck-green-beans-bread-IMG_3546.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauteed green beans with shiitake mushrooms<br />
and bacon. Two large loaves of artisan-style bread<br />
are in the background.</td></tr>
</tbody></table>
This is one of those dishes that wasn't prepared with a recipe. Many of my dishes have their origin in the minute. I throw the dish together using ingredients in the fridge and cupboard. These dishes are those that I have prepared many times during my career. You could say that the recipe is embedded in my head.<br />
<br />
For the second time in a week Debbie and I offered bread and a vegetable dish for a potluck. The first took place last week at a Thanksgiving gathering of a local church family. I prepared <a href="http://roundthechuckbox.blogspot.com/2013/01/artisan-no-knead-bread-for-camp.html" target="_blank">two loaves of no-knead bread</a> and sauteed green beans with shiitake mushrooms and bacon. Three scraps of bread and a couple mushroom pieces were all that remained. One person asked me for the bread recipe after the meal.<br />
<br />
Saturday we took pancit canton shrimp salad to a memorial service at the same church. For the second time, I offered a dish that was put together on the spur of the moment. The impromptu salad for the potluck, which followed the service, was inspired by my years of sevice in and of of the Philippines. I combined romaine lettuce, canton noodles, carrot sticks and baby shrimp. The salad was tossed with an Asian inspired vinaigrette. It fit in with the salad and sandwich theme for the potluck.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-vCbrhovyKSwYjVKtp83FbyBaoztlCBrNsv4ppTImq7O6WavjrCPcasdX5_m-U3Y5Pds3sEkWNCvxVgnabCA_-VyMpmEyHFP3h7T9lhpK7scLHw0Whs9zi3EmbhyphenhyphenWWr4YvFomA/s1600/2016-11-19-pancit-canton-shrimp-salad_MG_3572.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-vCbrhovyKSwYjVKtp83FbyBaoztlCBrNsv4ppTImq7O6WavjrCPcasdX5_m-U3Y5Pds3sEkWNCvxVgnabCA_-VyMpmEyHFP3h7T9lhpK7scLHw0Whs9zi3EmbhyphenhyphenWWr4YvFomA/s200/2016-11-19-pancit-canton-shrimp-salad_MG_3572.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pancit canton shrimp salad.</td></tr>
</tbody></table>
To prepare the salad, cooked 4 ounces canton noodles (called <i>pancit </i>canton or canton sticks) in chicken broth until <i>al dente</i>. (Follow the instructions on the package.) After draining and cooling, I cut one head of romaine lettuce and ran a large carrot through the <a href="http://roundthechuckbox.blogspot.com/2009/06/mandoline-vs-mandolin.html" target="_blank">mandoline</a> using the smallest julienne setting. Eight ounces of cooked baby shrimp were thawed as well. Any number of vegetables could've been prepared at this point, including sliced radish or diakon, halved grape tomatoes and chopped cilantro.<br />
<br />
The vinaigrette was prepared without measuring. Three cloves of finely minced garlic, tablespoon or two of cane vinegar, teaspoon or two of <i>toyomansi </i>(Filipino soy sauce with calamani), small spoonful of Dijon mustard, few drops of sesame oil and coarsely ground black pepper were whisked together in a bowl. I then streamed in canola oil while vigorously whisking to form a vinaigrette. While I can't tell you the ratio of vinegar to oil that I used, it was somewhere between 1:2 and 1:3. I enjoyed the garlicky sauce with its peppery bite.<br />
<br />
To assemble the salad, I first tossed the shrimp in a couple tablespoons of the vinaigrette.While the shrimp marinated for a couple minutes, the lettuce, carrot and noodles were tossed together in a large bowl. The salad was tossed with the remaining vinaigrette, followed by shrimp. Serve cold.<br />
<br />
Notes: Purchase Filipino products in any well-stocked Asianmarket. While Filipino soy sauce (<i>toyo</i>) adds a distinct flavor, any soy sauce can be used. <i>Toyo </i>has a mildly subtle flavor to it. Filipino cane vinegar is prepared from the juice of cane sugar (<i>sukano ilocano</i>). Calamansi is Filipino lime. Lemon or lime can be substituted for the calamansi in the Filipino soy sauce. I have yet to locate calamansi (fresh or bottled) in Northern California.'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-88104280687528719422016-11-12T18:59:00.002-08:002016-12-15T16:10:11.524-08:00Sicilian-style cast iron skillet pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1V3AdJ7DMdcGeDHf3qbtlDpB7N_u9aJvaqFLob8iFcJXgv-zGkk3PCVNv9_DvbKB4qE2fqv9yPyaSsZdiTaf_ZZdVaHW8kGhF4zpbzhd_rtLXFqs3BbPTblyjFSRGCBdlh52_A/s1600/2016-11-12-pizza-ready-IMG_3542.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1V3AdJ7DMdcGeDHf3qbtlDpB7N_u9aJvaqFLob8iFcJXgv-zGkk3PCVNv9_DvbKB4qE2fqv9yPyaSsZdiTaf_ZZdVaHW8kGhF4zpbzhd_rtLXFqs3BbPTblyjFSRGCBdlh52_A/s200/2016-11-12-pizza-ready-IMG_3542.jpg" width="200" /></a></div>
I haven't prepared skillet pizza in over four years for 'Round the Chuckbox. In February 2012, I <a href="http://roundthechuckbox.blogspot.com/2012/05/i-purchased-two-take-and-bake-pizzas.html" target="_blank">baked a pizza in a 17-inch cast iron skillet</a> when my baking stone "bit the dust." Three month later, when the home oven quit working, I baked a take 'n bake pizza in an inverted 14-inch Dutch oven. I felt it was time to feature another cast iron pizza.<br />
<br />
After testing a recipe from the <i>Serious Eats</i> website two weeks ago, cast iron skillet pizza sounded good. I wanted a recipe that I can use at my summer job and when camping. This recipe will serve both purposes. It can either be baked in a half-sized (13x18-inch) sheet pan or in two large cast iron skillets (10- to 12-inch diameter).<br />
<br />
The camp edition of the pizza can be baked with charcoal briquettes or inside the home oven. While this recipe uses a stand mixer (I use a Kitchen Aid 5-quart mixer), the <i>Serious Eats</i> website has instructions for hand-mixing the dough. You can use an inverted Dutch oven as well. I will post hand-mixing instructions when I get a chance.<br />
<br />
The full-sized (18x26-inch) sheet pan will be used for the camp. It takes six to eight sheet pan pizzas for each 100 campers. Pizza is often pared with honey barbecued chicken wings, pasta salad and a loaded salad bar. We typically feature cheese pizza, pepperoni pizza, vegan pizza and a meat-lover's pizza.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMPz4IXGuhaRKGQE-cFd5ZW-eqBdZhNNE2-fUi6G5INo0kwMhFVNadWGaUYIl7vcq4JradP-n3omUl5Xc5Zz-J-YC1RwdSM5POrYDAI5r5EjC9_9rMorgi_sMYwBXF8Du6-RxRA/s1600/2016-11-12-pizza-dough-proofing_MG_3525.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMPz4IXGuhaRKGQE-cFd5ZW-eqBdZhNNE2-fUi6G5INo0kwMhFVNadWGaUYIl7vcq4JradP-n3omUl5Xc5Zz-J-YC1RwdSM5POrYDAI5r5EjC9_9rMorgi_sMYwBXF8Du6-RxRA/s400/2016-11-12-pizza-dough-proofing_MG_3525.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I proofed the dough on the picnic table on the patio. The skillet in the foreground in a Lodge No. 12. The other one is a Wagner 1891. My wife and I purchased the Wagner in the early 1980s when we were first married.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1lPNNMylCOj_uya1z_1cIk34UYj0avC-Z8VPvix_P6LcI1a4cqHxx3r_7-BJCj-ISIxliPqGkjuAjiW7ef9bMXB_pkKS0SRI0PIcEl1NXxJg-PuXdiVEO5MZsXqfTSsFK52VZA/s1600/2016-11-12-piza-ready-for+toppings-IMG_3535.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1lPNNMylCOj_uya1z_1cIk34UYj0avC-Z8VPvix_P6LcI1a4cqHxx3r_7-BJCj-ISIxliPqGkjuAjiW7ef9bMXB_pkKS0SRI0PIcEl1NXxJg-PuXdiVEO5MZsXqfTSsFK52VZA/s400/2016-11-12-piza-ready-for+toppings-IMG_3535.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pizza is ready for toppings. Each skillet pizza needs 1/4- to 1/2-cup sauce, 3 to 4 ounces shredded cheese and 2 to 4 ounces meat (if used). I added a bunch of sauteed spinach to both pizzas. Four ounces sliced chicken sausage with feta and spinach was used on the larger pizza.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64fEEwqdQ6SQ6jlqRmHANCFvK0y3JS5NNe9MGNCvkMU0aaVNYIkaqPzu0EGO8ilGwbEJaSwY9hchLGZ83FJwsMyt86stAYOiij-VePqKaI2V9mejZM-enOgbIVS4DHS1DNJpjcA/s1600/2016-11-12-charcoal-chimney-IMG_3533.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64fEEwqdQ6SQ6jlqRmHANCFvK0y3JS5NNe9MGNCvkMU0aaVNYIkaqPzu0EGO8ilGwbEJaSwY9hchLGZ83FJwsMyt86stAYOiij-VePqKaI2V9mejZM-enOgbIVS4DHS1DNJpjcA/s400/2016-11-12-charcoal-chimney-IMG_3533.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You have to pile the charcoal briquettes to achieve a close approximation of 550 degrees F. Lighting 10 extra briquettes will give you extra heat should you need it. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV29ln8tgwW0uEN9fJhOE5aMerttbCLl_9KBLqAaftLyX6Top9_MHjX7_yGOwWzF9gVIMuhsdT0NoM5oLnZC_VAFOx9ve8TApWZy2JLxYwoZv4-RrCXjmfQMxfp0CUYS7tuIRF0Q/s1600/2016-11-12-pizza-ready-IMG_3542.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV29ln8tgwW0uEN9fJhOE5aMerttbCLl_9KBLqAaftLyX6Top9_MHjX7_yGOwWzF9gVIMuhsdT0NoM5oLnZC_VAFOx9ve8TApWZy2JLxYwoZv4-RrCXjmfQMxfp0CUYS7tuIRF0Q/s400/2016-11-12-pizza-ready-IMG_3542.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished pizzas. The crust could've been a bit more crisp. The smaller pizza is vegetarian.</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MVSv9w3n7X9deNFAZVGSc1kY0w-cMG1CRp6nzXH3_Daz31z3kIH_SVeWDS8UjeBLSc-pMU7BXnpCR-7YVPShIytuiVp0JQ5gTjtCYW1qUvHN5j0R0N2zZOVKRFVO2KbeXMdNcA/s1600/2016-10-31-sheetpan-pizza-IMG_3512.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MVSv9w3n7X9deNFAZVGSc1kY0w-cMG1CRp6nzXH3_Daz31z3kIH_SVeWDS8UjeBLSc-pMU7BXnpCR-7YVPShIytuiVp0JQ5gTjtCYW1qUvHN5j0R0N2zZOVKRFVO2KbeXMdNcA/s400/2016-10-31-sheetpan-pizza-IMG_3512.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sheet pan pizza prepared from the same recipe. I will use this recipe to bake pizza in full-sized (18x26-inch) sheet pans for <a href="http://featherrivercamp.com/" target="_blank">Oakland Feather River Camp</a>, where I am the executive chef. Four sheet pans yield 96 slices.</td></tr>
</tbody></table>
<b>SICILIAN-STYLE CAST IRON SKILLET PIZZA</b><br />
<br />
This recipe requires two large cast iron skillets, 10- to 13-inches in diameter. Match each skillet to the rimmed Dutch oven lid (or camp-style Dutch oven) that fits best. The 12-inch lid will fit the smaller skillet while the larger skillets will require the 14-inch lid.<br />
<br />
To bake in a rimmed 13x18-inch half-sized sheet pan, pour remaining oil (in second paragraph of instructions) into a half sheet pan. Place dough on sheet pan and let rise as directed. About 30 minutes before baking, preheat home oven to 550 degrees with rack in the middle position. Proceed to stretch dough to the sides and corners of the pan, as directed. Double toppings and bake 15 to 20.<br />
<br />
This <a href="http://www.seriouseats.com/recipes/2012/07/basic-square-pan-pizza-dough-recipe-sicilian-recipe.html" target="_blank">recipe was adapted from the <i>SeriousEats.com</i></a> website.<br />
<br />
17-1/2 ounces bread or all-purpose flour<br />
2 teaspoons kosher salt<br />
1 teaspoon instant yeast<br />
1/2 cup olive oil, divided<br />
12-1/4 ounces room temperature water<br />
<br />
Combine flour, salt, yeast and 2 tablespoons oil in the bowl of a stand mixer. Whisk to combine. Add water and mix on medium speed until it comes together and no dry flour remains. Increase speed to medium-high and mix until the dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of the bowl but pull away from the sides.<br />
<br />
Divide oil between 2 cast iron skillets and spread over surface with hands. Divide dough in half and place one piece in each. (Add slightly more dough to the larger skillet when using mismatched pans.) Rub top surface with oil until thoroughly coated. Cover with plastic wrap. Allow to rise at room temperature until dough has spread out to nearly touch each rim of each skillet, about 2 hours.<br />
<br />
Carefully remove plastic wrap. Using oiled hands and being as gentle as possible to maintain air bubbles, push and stretch dough into corners of each skillet by pressing out from the center and lifting and stretching it beyond the rim of each skillet. The dough should pull back until the skillet is just filled with dough.<br />
<br />
Light 45 to 60 charcoal briquettes in a charcoal chimney about 30 minutes before the dough is ready. One lid is needed since you will bake the pizzas one at a time. For 550 degrees, use around 45 briquettes (30 on lid and 15 under skillet) on the 12-in camp-style Dutch oven lid. The 14-inch lid requires around 60 briquettes (40 on lid and 20 under skillet). <br />
<br />
Top each pizza with about 1/3- to 1/2-cup sauce, 3 to 4 ounces shredded mozzarella cheese, plus additional toppings as desired. Place the first skillet on trivet. Place the lid from a Dutch oven on top of the skillet. Bake with charcoal briquettes for 550 degrees until bottom is crisp and top surface is bubbling, 15 to 30 minutes. Repeat for second skillet. Allow to cool at room temperature for 5 minutes. Slice as desired.'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-50940356550287212242016-10-13T15:13:00.000-07:002016-12-27T10:26:19.508-08:00Filipino chicken adobo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrf88oXePoSoRQU9gCLAi3cQc269H-8mZk2PdaHr_vejE2wiq5QJEg9TQSoe0nvqd6hybC708FVsdP8u1EVoHtGqpGG3V12_mrTSP_C0cd_AnU5t97LVVRYjz8nR6nYAOhpQHcA/s1600/2016-10-13-chicken-adobo_MG_3474.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrf88oXePoSoRQU9gCLAi3cQc269H-8mZk2PdaHr_vejE2wiq5QJEg9TQSoe0nvqd6hybC708FVsdP8u1EVoHtGqpGG3V12_mrTSP_C0cd_AnU5t97LVVRYjz8nR6nYAOhpQHcA/s320/2016-10-13-chicken-adobo_MG_3474.jpg" width="320" /></a></div>
Preparation for a lesson on Filipino cuisine has brought back fond memories to my time in the Philippine Islands. Lord willing, I will give the presentation to the <a href="http://www.christianchefs.org/school/" target="_blank">Christian Culinary Academe</a> next spring in Cannon Beach, Oregon. The culinary students will be immersed in international cuisine at the time of my visit, which will coincide with the annual <a href="http://www.christianchefs.org/conferences/cci/" target="_blank">Christian Chefs International conference</a>.<br />
<br />
Sailing between the Philippines and Vietnam with the U.S. Navy in the 1970s was my introduction to the cuisine. Once I secured an assignment to the big air base at Cubi Point in 1975, I had plenty of time to explore the the food of Luzon, the northernmost of over 7,000 islands in the nation. Influenced by visitors from neighboring lands and from across the sea alike, Filipino cooks have adapted many unique favors and incorporated many exciting ingredients into their meals. It's a true melting pot. <br />
<br />
I enjoyed foods like pancit (stir-fried Chinese-style noodles) by the plateful at the mom and pop cafe on Magsaysay Boulevard and Gordon Avenue in Olongapo. I lived on pancit because it was inexpensive, filling and delicious. Then there were the steamed buns served at the theater on Rizal Avenue and the zingy soup (a form a sinigang) made with local fish from the market and the essence of tamarind. <br />
<br />
Chicken adobo was one of my favorite Filipino dishes. We prepared it in the galley on the U.S.S. Stein (DE-1065). And I enjoyed it in many restaurants between Olangapo and Manila. A bowl of steamed rice with a couple pieces of chicken or pork adobo was heavenly. Add my other favorites to the meal -- pancit guisado , lumpia and leche flan -- and you had the makings for a complete Filipino mea. <br />
<br />
<b>FILIPINO CHICKEN ADOBO</b><br />
<br />
This dish has been called the Philippine national dish, with good reason. It brings out the best in Filipino cuisine. The unique sauce, made with soy sauce, vinegar and garlic, covers the chicken in a tangy coating, with extra sauce to flavor steamed rice.<br />
<br />
This dish is often prepared with large cubes of pork or a mix of pork and chicken. If desired, substitute a whole chicken chicken, cut into eight pieces, for the thighs. For a sweeter sauce, stir 1 teaspoon granulated sugar into the sauce just before serving. If too much sauce remains after the chicken is done, remove it to a waiting plate and reduce the sauce to the right consistency.<br />
<br />
<u>Marinade</u>:<br />
3/4 cup low sodium soy sauce<br />
3/4 cup rice vinegar<br />
1 tablespoon oyster sauce<br />
1 teaspoon peppercorns<br />
3 bay leaves <br />
<br />
<u>Adobo ingredients</u>:<br />
2 tablespoons vegetable oil<br />
1 medium onion, sliced thin<br />
6 cloves garlic, peeled and crushed<br />
8-10 chicken thighs, skin removed and fat trimmed<br />
<br />
Combine marinade ingredients in a large bowl. Place chicken in the bowl and turn pieces to coat. Marinate in the refrigerator for 3 hours or more, preferably overnight.<br />
<br />
Heat oil in a heavy skillet or wide-bottomed pan over medium heat. Add the onion and garlic. Saute until lightly caramelized, being careful not to burn. Place the chicken in the skillet or pan with the marinade in a single layer. Pour in just enough water to submerge the chicken by two-thirds. Bring to a boil. Reduce heat to a simmer and cover with a loose-fitting lid. <br />
<br />
Cooking until the chicken is fork-tender. Do not let sauce completely dry up. Add additional water in small amounts (1 or 2 tablespoons at a time) if needed. You need a couple tablespoons sauce for each servings, in addition to the sauce that adheres to the chicken and onions. Strain sauce if desired.<br />
<br />
To serve, portion steamed rice into individual bowls or plates with one or two pieces of chicken. Drizzle sauce over rice and chicken. Garnish with chopped parsley or minced green onions.'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-24520089152125227572015-11-23T12:08:00.000-08:002016-03-21T08:58:32.928-07:00Mercy Chefs prepare Thanksgiving meal for Middletown, California<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvf40MvAzWoAfIEXm2amqcTIiwVPOGQIaa66C_L42S45cWXOvRoVQSHbz2GCEJPXZla6-J1EQ9dkkK54f3SNqVnYZqAoqwKf508WD_Bd-CW4FDbwaBaUfq-371PyPdT7QvCjqYOg/s1600/2015-11-19-Mercy-One-in-Middletown-CA.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvf40MvAzWoAfIEXm2amqcTIiwVPOGQIaa66C_L42S45cWXOvRoVQSHbz2GCEJPXZla6-J1EQ9dkkK54f3SNqVnYZqAoqwKf508WD_Bd-CW4FDbwaBaUfq-371PyPdT7QvCjqYOg/s200/2015-11-19-Mercy-One-in-Middletown-CA.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mercy One, Mercy Chefs' first<br />
mobile kitchen, is ready to<br />
serve 500 Thanksgiving dinners<br />
in Middletown.</td></tr>
</tbody></table>
<a href="http://mercychefs.com/" target="_blank">Mercy Chefs</a> returned to Middletown, California, to serve Thanksgiving dinner Saturday afternoon. A team of chefs from California, North and South Carolina, Oklahoma and Virginia converged on the town to prepare the holiday meal for over 500 townspeople. Middletown was devastated by the 76,000-acre Valley Fire in late September.<br />
<br />
Dozens of volunteer chefs stand ready to deploy at a moment's notice to the scene of wildland fires, floods, tornado and hurricanes throughout the United States. They deploy with a mobile kitchen, ready to deliver quality meals to the victims of a natural or man-made disaster. The meals are offered free of charge to anyone who asks.<br />
<br />
"In a disaster area to share that meal with somebody is an incredibly powerful tool just to encourage them," said Gary LeBlanc in a <a href="https://youtu.be/IskdCQwQmuw" target="_blank">2013 video</a>. Chef LeBlanc is the president and founder of Mercy Chefs <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmsJ6PPF-nCDYueJhEYdqjS8eFWhKaKb1wIjZS4D3tkL4JAVeaZ-7R4bY5mKu0e74uoKrpayihL_z5f8ENwj_yCnTeancrLJkDezK5WH3mZwrUNCV1GZep1ZiT0GrTDJ3PGdEuA/s1600/2015-11-21-Thanksgiving-centerpiece-IMG_2529.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmsJ6PPF-nCDYueJhEYdqjS8eFWhKaKb1wIjZS4D3tkL4JAVeaZ-7R4bY5mKu0e74uoKrpayihL_z5f8ENwj_yCnTeancrLJkDezK5WH3mZwrUNCV1GZep1ZiT0GrTDJ3PGdEuA/s200/2015-11-21-Thanksgiving-centerpiece-IMG_2529.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Lisa presented a wonderful <br />
buffet centerpiece.</td></tr>
</tbody></table>
Mercy Chefs has a tradition of sharing a chef-prepared holiday meal with those who have lost so much in recent disasters. The chefs provide a hot meal, complete with turkey, ham, stuffing and all the fixin's, along with an encouraging word and prayer, to those as they rebuild their lives. This is Mercy Chefs' way of reminding the victims of such devastation that they are not forgotten.<br />
<br />
Thanksgiving dinner for Middletown was served from a colorful buffet table under a large white tent. Unlike disaster feeding, where the meal is served out of the mobile kitchen in to-go containers, this meal gave the chefs to present the same meal as they would have done at a catered holiday event. Diners enjoyed linen tablecloths and a pleasant fall day in the mid-70s.<br />
<br />
Chef Peter of South Carolina was the lead chef for the meal. He led a team of four chefs over two days of preparation and panning to prepare the Thanksgiving meal, which was served from the buffet over a period of three hours. The team included chef Lisa from Oklahoma, chef Buddy from North Carolina and chef Steven from California.<br />
<br />
The menu is presented as it was planned by chef Peter. Some 480 pounds of whole turkeys and over 60 pounds of ham were used for the meal. <br />
<br />
<div style="text-align: center;">
<b>MERCY CHEFS' THANKSGIVING CELEBRATION FOR <br />
THE TOWN OF MIDDLETOWN, CALIFORNIA</b><br />
<br />
<i>SALAD</i></div>
<div style="text-align: center;">
Mixed baby greens with roasted baby tomatoes, mandarin oranges <br />
& slivered almonds tossed in a citrus vinaigrette</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>MAIN COURSE</i></div>
<div style="text-align: center;">
Roast whole turkey with gravy</div>
<div style="text-align: center;">
Ham with an orange honey glaze</div>
<div style="text-align: center;">
Andouille sausage & apple cornbread stuffing</div>
<div style="text-align: center;">
Sweet & spicy cranberry compote</div>
<div style="text-align: center;">
Roasted acorn squash with raisins & brown sugar</div>
<div style="text-align: center;">
Mashed potatoes with pureed cauliflower & skin-on bliss potatoes with Parmesan</div>
<div style="text-align: center;">
Green beans with mushrooms in a soy sauce balsamic reduction</div>
<div style="text-align: center;">
Whole wheat dinner rolls</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>DESSERTS </i></div>
<div style="text-align: center;">
Pumpkin tart with caramel</div>
<div style="text-align: center;">
Apple cobbler with pecans</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>BEVERAGES</i></div>
<div style="text-align: center;">
Apple juice</div>
<div style="text-align: center;">
Bottled water</div>
'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com1tag:blogger.com,1999:blog-10632672.post-3927396038681186132015-11-18T14:01:00.000-08:002015-11-23T10:26:07.327-08:00German red cabbage for a (large) crowdI realize not many readers of 'Round the Chuckbox have need for six-plus gallon batch of German red cabbage. Faced with a 50-pound of cabbage last September on my mission to Middletown, California, with <a href="http://mercychefs.com/" target="_blank">Mercy Chefs</a>, the natural thing to do was to prepare a large batch of German red cabbage. The cabbage was served with barbecues beef strips, roasted red potatoes, tossed green salad with vinaigrette and peach cobbler.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbX7abdaJ45YB2y3Y58Sp3NC9A_qY9GZRsSg90TZ80ZvzygoZejkQgBhdT3zdLNJPvjbQHH_fiibCzYKXE1SBetcQb3znREuaeq7VLeSuxuzBOoSlWAq9O3yJc68-kC63kEDFow/s1600/2015-10-01-middletown-slicing-case-red-cabbage-IMG_2291.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbX7abdaJ45YB2y3Y58Sp3NC9A_qY9GZRsSg90TZ80ZvzygoZejkQgBhdT3zdLNJPvjbQHH_fiibCzYKXE1SBetcQb3znREuaeq7VLeSuxuzBOoSlWAq9O3yJc68-kC63kEDFow/s400/2015-10-01-middletown-slicing-case-red-cabbage-IMG_2291.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two volunteers cut the core out of 24 large heads of red cabbage. They then shredded it by hand after discarding the outer leaves.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFRZnL2uYUsufgNZbv_oliMB9AYw5uyXOkTHjxNaSiU9FmARfEuCSTnHr4LKfdvLjlVxq-q0o5aLv-vtcxkyCCJYuD-dDI8AqmJDuP8xhHBDE8Hl9HNZ1ACwFkXNbdEKwqCqE7A/s1600/2015-10-01-middletown-stevens-german-red-cabbage2-IMG_2304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFRZnL2uYUsufgNZbv_oliMB9AYw5uyXOkTHjxNaSiU9FmARfEuCSTnHr4LKfdvLjlVxq-q0o5aLv-vtcxkyCCJYuD-dDI8AqmJDuP8xhHBDE8Hl9HNZ1ACwFkXNbdEKwqCqE7A/s400/2015-10-01-middletown-stevens-german-red-cabbage2-IMG_2304.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I prepared this dish in the 15-gallon tilt skillet on the
Mercy Chefs' 32-foot mobile kitchen trailer, known as Mercy One. The red cabbage can also be
prepared in one or more large stockpots or in a steam jacketed kettle. See
<a href="http://roundthechuckbox.blogspot.com/2008/11/braised-red-cabbage.html" target="_blank">my recipe for a family-sized batch</a>.</td></tr>
</tbody></table>
<b>GERMAN RED CABBAGE FOR A (LARGE) CROWD</b><br />
<br />
This is a vegetarian recipe. Add 4 or 5 pounds of diced cooked bacon to the cabbage if desired.<br />
<br />
50 pounds (1 case) red cabbage, cored, outer leaves discarded and shredded<br />
2 cups vegetable oil <br />
3 pounds yellow onions, diced small<br />
1/4-cup kosher salt<br />
2 tablespoons ground black pepper <br />
3 quarts apple juice<br />
2 quarts red wine vinegar<br />
2 pounds brown sugar <br />
2 tablespoons ground cloves <br />
<br />
Heat oil over medium heat. Add onions. Cover; sweat for about 10 minutes, being careful not to brown. Add shredded cabbage. Season with salt and pepper. Stir to coat with oil and onions.<br />
<br />
Add juice, vinegar and cloves. Stir to combine. Cover; simmer for 45 to 60 minutes, or until cabbage is tender. Check seasoning. Adjust flavor with additional vinegar and salt, if needed. Makes 200 (1/2-cup) servings.'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-62416133626680334742015-11-11T10:25:00.004-08:002015-11-11T10:25:27.308-08:00Veteran's Day tribute: Navy<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBk0GODijhjd0jp8gyuQQhDV0h6b4z5ZVBcevTsBT1s9X7AlEmUPAAPEO5igZkCHXtV4wpL5mxNSBjBJtA-VgOE4uEkdZB8uO1JWDVabDWFQ_kIGWl-K-o_XP7iKcLmn0k_83vMQ/s1600/navy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBk0GODijhjd0jp8gyuQQhDV0h6b4z5ZVBcevTsBT1s9X7AlEmUPAAPEO5igZkCHXtV4wpL5mxNSBjBJtA-VgOE4uEkdZB8uO1JWDVabDWFQ_kIGWl-K-o_XP7iKcLmn0k_83vMQ/s400/navy.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MEDITERRANEAN SEA (Oct. 7, 2015) -- Culinary Specialist 1st Class Steven
Kane prepares pastries for dinner aboard the guided-missile destroyer
USS <i>Donald Cook</i> (DDG 75). <i>Donald Cook</i> is conducting a routine patrol in
the U.S. 6th Fleet area of operations in support of U.S. national
security interest in Europe. U.S. Navy photo by Mass Communication
Specialist 3rd Class Mat Murch.</td></tr>
</tbody></table>
<br />'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0tag:blogger.com,1999:blog-10632672.post-75778025845144138732015-11-11T10:21:00.004-08:002015-11-11T10:21:50.487-08:00Veteran's Day tribute: Army<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lThg_Dk4y-wDSFhEEOEXK3hof3P4AFAOxbPH6zgZgu_pPOjJCTvl_1FvJWDJi05nQRgwtiYv5z6JUmgr7zbXB8g47xmhZjn80h2J5r1vCQViSqATIQqasZ7GEx2d_zLcimpDLg/s1600/6012844456_826def55b2_z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lThg_Dk4y-wDSFhEEOEXK3hof3P4AFAOxbPH6zgZgu_pPOjJCTvl_1FvJWDJi05nQRgwtiYv5z6JUmgr7zbXB8g47xmhZjn80h2J5r1vCQViSqATIQqasZ7GEx2d_zLcimpDLg/s400/6012844456_826def55b2_z.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An Army cook with the 180th Transportation Company prepares a meal at Crane Army Ammunition Activity, Ind., June 14 as part of Operation Golden Cargo. Operation Golden Cargo gives food service specialists the opportunity to get field training that prepares them for future deployments. U.S. Army photo by Sgt. David Turner.</td></tr>
</tbody></table>
'Round the Chuckboxhttp://www.blogger.com/profile/14986737631678120373noreply@blogger.com0