'Round the Chuckbox

Breakfast at sea

2012-01-21T17:35:00.000-08:00

I'm taking a break right now. I'm the meantime, enjoy this Navy photo.

ARABIAN SEA (Jan. 18, 2012) -- Culinary Specialist 2nd Class Charles Tudor prepares breakfast in the aft galley aboard the Nimitz-class aircraft carrier USS Carl Vinson (CVN 70). Carl Vinson and Carrier Air Wing (CVW) 17 are deployed to the U.S. 5th Fleet area of responsibility.

U.S. Navy photo by Mass Communication Specialist 3rd Class Christopher K. Hwang.

Instead of giving up, trials teach greater reliance on God

2012-01-14T15:49:00.000-08:00

Christians aren’t those who easily "throw in the towel." If there's one constant in life, it's that trials beset us throughout our short lives. God never guaranteed a life of comfort. Instead He gave trials as an opportunity to grow our faith.

"My brethren, count it all joy when you fall into various trials," James said in the first chapter of his letter to the Dispersion, "knowing that the testing of your faith produces patience" (James 1:2-3, NKJV).

James' charge to "Count it all joy" can easily leave a sour taste in our mouths, especially when we look at it from an inward point of view. The hardships of life bring tears, pain (both physical and spiritual) and broken hearts. These ordeals can leave a distasteful view of life in our hearts when we don't guard our hearts.

When I read at this passage, I'm fully convinced that God uses trials to teach us to persevere. God teaches us to endure until the end. Instead of throwing in the towel, we keep at it until we enter His rest. Christians need this endurance because some trials last for years, and on to the end of life.

The joy we experience doesn't grow out of the symptoms. The pain and heartaches are real. Instead, joy comes when we realize that our faith will grow stronger as we work through each trial. God promises to give liberal amounts of wisdom (see James 1:5-8) to counter the effects of the trials. This joy helps us through these ordeals of life.

Out of these trials grows a greater reliance on God. Trials teach us to trust God more and more. Instead of enhanced self-reliance, trials sharpen our reliance on God. Patience has a way of making us complete and ready to serve the Lord.

Are we those who throw in the towel? No way! Trials boost our faith in a way few other events in life can. God uses them mold in us an attitude of waiting. Not all trials are joyful. Joy comes because we realize our faith will be strengthened.

Begin the New Year by worshiping God

2012-01-01T15:41:00.000-08:00

Let us begin the New Year by worshiping God each week. It's a blessing that 2012 begins on the first day of the week, the day that the early saints assembled for worship. This article is transcribed from the bulletin of the East Foothill Church of Christ in San Jose. It was written by Lalo Enriquez (my father-in-law).

Let us hold fast the confession of our hope without wavering, for He who promised is faithful. And let us consider one another in order to stir up love and good works, not forsaking the assembling of ourselves together, as is the manner of some, but exhorting one another, and so much the more as you see the Day approaching.
Hebrews 10:23-24 (NKJV)

It's the first Sunday, the first day of the year. And Christians are gathered together to begin it by worshiping God -- in spirit and truth, according to His precious Word. Hallelujah! Praise God for His goodness and for this New Year.

To a true Christian, one guided only by God's inspired Word, Sunday worship is not just an exercise in ritualism. It is an occasion of specific obedience to God as outlined in Scripture. Included is fellowship with God and with His fellow children in things such as the Lord's supper, prayer, song, Bible study, sacrificial giving and meditation upon our future home in heaven.

To faithful and grateful Christians, nothing could be finer than to begin the first Sunday and first day of the year by assembling with the Lord and with those of like precious faith. What a privilege! What a way to begin the year! May God bless us all with a happy and prosperous New Year of 2012.

New Year appetizers

2011-12-31T19:23:00.000-08:00

The residents are enjoying a New Years party this evening. To help them celebrate, I purchased sodas and an assortment of chips. The sodas are a rare treat since I only purchase them three or four times each year.

I also prepared three dips and a salsa for the evening. All of the recipes except one are found on 'Round the Chuckbox. The dips are:

Clam dip -- this is an old family favorite
Onion dip -- I adopted this dip from Alton Brown
Spinach dip -- to prepare, add approximately 20 ounces thawed and drained frozen spinach to a quart of onion dip; mix and chill
Garlicky salsa ranchera -- roast tomatoes, chiles and double or triple garlic in oven until charred; continue with recipe instructions

Happy New Year!

Summa soup

2011-12-30T17:01:00.000-08:00

This article was originally published to Suite101.com in November 2001. Carefully selected, leftovers become the perfect starting place for an impromptu soup in camp. It's a skill that I use at work some 35 years later.

Summa this. Summa that. That's what Navy cooks called the supper soup.

Each afternoon, the ship's cook added all of the noonday leftovers to the soup pot. Since the supper menu only identified the soup as "Soup Du Jour," the cooks hand a free hand at creating any soup for the evening meal. Summa soup, as the cooks called it, gave an outlet for breakfast and dinner leftovers, and it tested their culinary skills.

Leftover meals pose a problem for camp cooks as well. They eat up precious space in the ice chest, and they can quickly spoil if handled improperly. So, it's best to use them quickly. Summa soup is the answer this dilemma. Like Navy cooks, camp cooks can use leftover beans, spaghetti or stroganoff, for instance, as the foundation for flavor-packed soups.

A camp cooking adventure

Summa soup is the ultimate culinary adventure -- at least in the realm of leftovers. You never know how the soup's going to taste. Today, the soup's ingredients meld wonderfully. Tomorrow, they fall short. But despite expectations, summa soup's always good.

It's as easy as blending all the leftovers that you want into a large stockpot. All you need a leftover dish and a few other ingredients. Sometimes, leftovers are sufficient to build a summa soup. Other times, you'll need to add a few fresh ingredients to build your summa soup. Here are a few ideas:

Leftover beans are a good place to begin. Make vegetable bean soup by adding steamed vegetables (who doesn't have steamed broccoli or green beans lurking in the ice chest), chicken stock and bacon or sausage. Sprinkle salt and pepper, add fresh thyme and the soup is ready. It makes a quick lunch.

Leftover spaghetti easily becomes minestrone. Add chicken stock, julienned green peppers, shredded green cabbage and chickpeas. Season with salt and pepper and top each serving with freshly grated Parmesan cheese. The spaghetti sauce gives the soup its foundation while the pasta and vegetables add substance and a little starch for body. The stock brings it all together like an orchestra conductor.

Leftover stroganoff transforms into a beef mushroom soup. It's as simple as adding beef stock and cream. You can use milk if cream is too rich. Just remember to thicken the soup with flour or cornstarch. Stroganoff transforms into beef mushroom soup with a hint of tanginess.

With a little imagination, you'll have wonderful soup to accompany sandwiches on a drizzly day in camp. But remember summa soup is risky business. You may never create the same soup twice. Each meal is an adventure.

Sharpen your soup-making skills

Start with any foundation desired. Expect its flavor to dominate your soup like the beef and mushrooms of the stroganoff. What you start with doesn't matter. Chili becomes Mexican spiced soup with rice and beans. Leftover roast serves as the foundation for quick vegetable beef soup.

Just add to the flavors that your ice chest presents to you. Have chicken, beef or vegetable stock handy to add volume and the essence of meats or vegetables to your foundation. Fresh herbs like parsley, basil, thyme or cilantro enhance a lackluster dish. Soy sauce, Worcestershire sauce or hot pepper sauce send the soup on tangents -- Asian, American or Southwestern.

Even if your ice chest is lacking leftover steamed rice for a chicken vegetable, try leftover pasta or beans. Any complimentary ingredient is fair game. Start with traditional accompaniments and expand.

When you cook you summa soup, simmer. Don't boil. If you do, you run the risk of cooking everything into a pulp. Bring the pot to a boil and then reduce the heat on your camp stove as low as it'll go. By simmering, the meat, vegetables, pasta and starches will heat slowly so they retain they're shape and texture.

Food safety with leftovers

Remember to heat leftovers to 165 degrees. This is necessary to kill any wayward bacteria that may be lurking in your leftovers. If you don't have a thermometer to test the temperature, let the pot simmer (when bubbles are barely breaking the surface) for about 15 minutes. Since a simmer is about 190 degrees at sea level, this will ensure your safety.

Avoid using leftovers that have been hiding in your ice chest for more than three days. And throw out any that are questionable. If leftovers have a sour or putrid odor, toss them. Also avoid any that look funny, are discolored or have mold growing on the surface.

Is your appetite still there? Open the ice chest and see what lays hidden on the bottom. It just may be the beginning of your next culinary adventure.

Guidelines for handling leftovers in camp are found in my article "Handling Leftovers in Camp or Spaghetti that's Better Leftover." The leftover spaghetti's a good place to start.

Chef to chef

2011-12-27T08:21:00.000-08:00

A naval vessel doesn't close its doors during holidays. In port, a portion of the crew remains on board to secure the ship and keep it ready for sea. If the duty crew can't go home, then the captain invites family to the ship's mess decks for a wonderful Christmas meal.

NORFOLK (Dec. 25, 2011) -- Culinary Specialist 1st Class Susan Graham serves ham to Culinary Specialist 1st Class Carrol Williams during a Christmas dinner held aboard the aircraft carrier USS George H.W. Bush (CVN 77) for the ship's crew and family members.

U.S. Navy photo by Mass Communication Specialist 2nd Class Timothy Walter.

Soft scrambled eggs with cream cheese

2011-12-26T16:22:00.001-08:00

I eat eggs over easy on toast once or twice each week. It's my favorite quick breakfast.

I gently flip two eggs in my heavy cast iron egg skillet, then set the pair on two pieces of toasted cracked wheat sourdough bread. The toast soaks in the busted yokes. It's better than eating buttered bread.

To complete the breakfast, I add a small glass of orange juice or several slices of cantaloupe. Breakfast is done in less than 10 minutes. It's the perfect breakfast for a weekday morning.

As a big fan of cream cheese, I thought its addition to soft scrambled eggs would enhance their flavor. The process is simple. Cook scrambled eggs to the soft stage -- the point when the eggs are a bit runny.

Off heat, you then work a dollop of your favorite cream cheese blend into the eggs. The cheese softens as it warms and blends with the eggs.

The cream cheese brings out the creaminess of the eggs. The smooth texture and rich flavor brings the eggs alive.

SOFT SCRAMBLED EGGS WITH SPICY CREAM CHEESE

Doubling the cream cheese ingredients lets you use the whole 8-ounce package. Use half of the cream cheese mixture for the recipe and save the remainder in the refrigerator for anther use.

4 ounces cream cheese
1-1/2 tablespoons Parmesan cheese
2 green onions, chopped
1 clove garlic, minced
1 tablespoon chopped cilantro
1 small serano chile, minced
8 large eggs
1/2 teaspoon kosher salt
2 tablespoons butter
8 slices sourdough bread

Bring cream cheese to room temperature. Mix cream cheese, Parmesan cheese, onion, garlic, cilantro and jalapeno chile in small bowl until blended. Seasoned with kosher salt and pepper to taste. Set aside.

Whisk eggs and salt in medium bowl. Melt butter in heavy skillet over medium heat. When foam subsides, add eggs and scramble until eggs are almost cooked but soft. Remove from heat.

Add cream cheese and stir until incorporated. Arrange 2 slices of toast on each plate. Spoon eggs on toast. Garnish with chopped cilantro and crumbled Mexican cotija cheese if desired. Served 4.

Christmas at sea

2011-12-25T06:12:00.000-08:00

From the date of the photos, my guess is the USS John C. Stennis celebrated Christmas Day early to fit it into the operational schedule.

ARABIAN GULF (Dec. 20, 2011) -- Culinary Specialist 3rd Class David Yuzon carves slices of turkey in preparation for the Christmas meal in the aft galley aboard the Nimitz-class aircraft carrier USS John C. Stennis (CVN 74). John C. Stennis is deployed to the U.S. 5th Fleet area of responsibility supporting Operation Enduring Freedom.

ARABIAN GULF (Dec. 20, 2011) -- Culinary Specialist Seaman Jon Ketola grills lobster tails in preparation for the Christmas meal in the aft galley aboard the Nimitz-class aircraft carrier USS John C. Stennis (CVN 74).

ARABIAN GULF (Dec. 20, 2011) -- Culinary Specialist Seaman Matthew Ryback measures flour in preparation for the Christmas meal in the bake shop aboard the Nimitz-class aircraft carrier USS John C. Stennis (CVN 74).

U.S. Navy photos by Mass Communication Specialist 3rd Class Kenneth Abbate.

Buttermilk biscuits and sausage gravy for a crowd

2011-12-24T17:42:00.000-08:00

Nothing says breakfast more than a tall buttermilk biscuit smothered in sausage gravy. It seems every breakfast joint serves its own version of the classic American breakfast dish. Bert's Cafe, located an hours drive from home in South Lake Tahoe, serves the best sausage gravy in El Dorado County.

I often judge a restaurant by its biscuits and gravy. Any joint that serves frozen biscuits and packaged gravy doesn't deserve a repeat visit. I'll reward any place that takes the time to mix scratch biscuits and crumble real sausage into milk gravy with repeat business. There's nothing like the genuine product.

Since I rarely cook breakfast at work, I've wanted to perfect my sausage gravy for some time. I mastered buttermilk biscuits years ago. A rich sausage flavor is a must in my gravy. And the gravy should be thick, full bodied and void of any flour aftertaste. I insist on whole milk, a roux cooked into the sausage and the right mix of onions, Worcestershire sauce and seasonings.

Last week's Christmas breakfast potluck for employees gave me the right opportunity to test my newest version of biscuits and gravy. I modeled the gravy after the dish I ate in South Lake Tahoe the summer before last. The chef worked roasted red peppers into the sauce. It was the best tasting sausage gravies that I've had.

BISCUITS AND SAUSAGE GRAVY FOR A CROWD

This recipe will serve 25 heafty portions or 50 more modest portions. You can use your favorite biscuit recipe if desired. Don't skimp on the milk. While lowfat or nonfat milk may shave a few calories off the finish product, you loose the richness provided by the extra fat in the milk.

BUTTERMILK BISCUITS:
2 pounds all-purpose flour (baker's percent: 50%)
2 pounds pastry flour (50%)
3 ounces granulated sugar (5%)
1-1/4 ounces table salt (2%)
3-1/4 ounces baking powder (5%)
1/2 ounce baking soda (1%)
1/2 teaspoon cream of tartar
1-3/8 pounds shortening (35%)
2-5/8 pounds buttermilk (65%)

SAUSAGE GRAVY:
12 ounces pork sausage
12 ounces spicy pork sausage
1 cup minced onion
3/4 cup minced red bell pepper
12 ounces all-purpose flour
1 gallon whole milk
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
2 teaspoons beef base (optional)
1/2 teaspoon ground black pepper

FOR BUTTERMILK BISCUITS: Combine flour, baking powder, sugar, salt and baking soda in mixer bowl. Mix on low speed until blended, approximately 10 seconds, using flat beater. Add shortening to flour mixture. Mix on low speed for 1 minute. Stop and scrape sides and bottom of bowl. Mix 1 minute longer. The mixture will be crumbly. Add buttermilk. Mix on low speed to form a soft dough, about 30 seconds. Do not over mix. Dough should be as soft as can be handled.

Place dough on lightly floured board or table. Knead lightly 15-20 times. Roll to 3/4-inch thickness. Biscuits will approximately double in height during baking. Cut with a 2-inch cutter, or cut into 2- inch squares with a knife. When using round hand cutters, cut straight down and do not twist to produce the best shape. Space the cuts close together to minimize scraps. Use of a roller cutter or cutting the dough into squares eliminates or reduces scraps. The scraps can be rerolled, but the biscuits may not be as tender.

Place on ungreased baking sheets 1/2-inch apart for crusty biscuits, just touching for softer biscuits. Repeat, using remaining dough. Bake at 425°F for 15 minutes, or until golden brown. Biscuits may be held 2-3 hours in the refrigerator until time to bake.

FOR SAUSAGE BRAVY: In a 8- to 10-quart stockpot or braiser, add sausage and cook until browned and cooked through. Drain grease and add onion and red pepper to sausage. Continue cooking until onion softens.

Add flour and cook over medium-high heat until the sausage is well-coated with the flour. Add milk and Worcestershire sauce and stir until desired thickness. Season with salt, beef base (if used) and pepper, to taste.

The recipe prepares 50 (2-inch) biscuits and 5 quarts of gravy. Serve 3 ounces gravy over each split biscuit.

Eating to cook

2011-12-23T13:19:00.000-08:00

You have to eat to cook. You can’t be a good cook and be a noneater. I think eating is the secret to good cooking.
--Julia Child

I came across Julia's quote this week on Twitter. While I haven't found the source article or book, it reminds me that eating is essential element in the cook's journey. The only way the cook can develop a sense of flavor is to eat.

To become "well eaten," the cook must eat at a variety of tables, both home and restaurant. Relish the occasion when you can eat at the table of an accomplished home cook, especially one who descends from a long line of cooks. Enjoy a great meal, soak in the good company and make mental notes of the meal.

And don't discount a good local restaurant. Beyond an enjoyable outing with the family, I always watching out for new a flavor or sauce to incorporate into my culinary repertoire. Get out of your comfort zone and eat around. Most neighborhoods are full of homegrown local eateries that showcase the chef's culinary wares.

Being well read as a cook is just as important to the cook. As a picky cookbook buyer, I don't want to fill my shelves with books that I'll never read. I focus my limited resources on specialty cookbooks (The Sporting Chef's Wild Game Recipes by Scott Leysath), regional favorites (Chef Paul Prudhomme's Authentic Cajun Cooking) and ethnic tomes (Diana Kennedy's The Art of Mexican Cooking). (I purchased and read each cookbook listed this year.)

Julia's right. The only way to develop a sense of taste and flavor is to eat. Good food, bad food, mediocre food -- you have to eat it all. Only by eating (and reading) can you learn how to cook good food.

Cee Dub on teaching chefs

2011-12-16T05:49:00.000-08:00

The other day I asked Cee Dub "Butch" Welch to give his input on the teaching a Dutch oven class. I'm introducing Dutch oven cooking to a group of chefs at the Christian Chefs International conference in March.

Since Cee Dub leads camp cooking clinics near his home in the Texas Hill Country, I figured that he could give me a few pointers. What I didn't count on was that Cee Dub would respond with his own chef story! Thoght intimidated for a minute, Cee Dub continued on with the class. Read on and find out how Cee Dub handled this situation.

Here's the question I asked on Cee Dub on his Facebook page:

I'm teaching a Dutch oven class to a group of chefs at a convention next March in Oregon. I have 75 minutes in the first workshop after lunch. I do get a chance to follow up as I'm hosting the dinner that evening.

Any pointers? I plan to keep it simple and am basing my presentation on the assumption that the chefs do not cook in Dutch ovens currently. My goal is to give them enough information to cook their first meal.

Here's Cee Dub's response:

Steve, Sounds like fun!

Your post got me thinking about a clinic I held a couple of years ago. One, Jaques Duhr, a native of France and a retired French chef from here in the Texas Hill Country, was the first guy to sign up for the clinic! I was intimidated for about a minute. Talk about a prince of a man! A buddy of his with a big ranch out in West Texas flew him to the ranch each year for a big shindig and he wanted to expand his horizons.

Like every clinic I learned something from my students and especially so in this case. We had a blast! But ... like others who've taken my clinics who were damned good cooks in their own right, I started them all with beginning type recipes. You won't have to teach them how to cook or prepare a recipe.

But what they'll have to learn is there is no dial to select temperature. The tough part I've found is teaching them to plan the lag time for charcoal to light and old iron pots to heat up to cooking temp. Also teach them to keep the lid on especially when they're baking. Instead of using their vision to tell when things are done they'll need to use their nose.

I hope this helps,

Cee Dub

Cee Dub is the proprietor of CeeDubs.com and author of Cee Dub's Dutch Oven & Other Camp Cookin', plus a number of other cookbooks. Cee Dub teaches outdoor cooking at Camp Lonehollow in Vanderpool, Texas each summer.

Bakery school at sea

2011-12-15T07:49:00.000-08:00

The Navy's Adapt a Ship Program has provided culinary support to the fleet for over a decade. Professional chefs voluntarily share their training and experience with Navy culinary specialists.

The link takes you to The Deck Chef's description of the program. Kent Whitaker is know as The Deck Chef because of his involvement (in part) with the Coast Guard Auxiliary Chef program.

ARABIAN GULF (Dec. 11, 2011) -- Culinary Specialist Seaman Matthew Ryback trains alongside Master Baker Chef Leslie Bilderback in the bakeshop aboard the Nimitz-class aircraft carrier USS John C. Stennis (CVN 74).

ARABIAN GULF (Dec. 11, 2011) -- Culinary Specialist Seaman Matthew Ryback checks on apple tarts in the oven in the bakeshop aboard the Nimitz-class aircraft carrier USS John C. Stennis (CVN 74).

John C. Stennis is deployed to the U.S. 5th Fleet area of responsibility conducting maritime security operations and support missions as part of Operations Enduring Freedom and New Dawn.

U.S. Navy photos by Mass Communication Specialist 3rd Class Will Tyndall.

Chicken and sausage gumbo

2011-12-13T19:31:00.000-08:00

I prepare chicken and sausage gumbo every fourth Tuesday at work. Most of the residents enjoy it. And a couple staff always ask for the leftovers on Wednesday morning!

When I began working at the recovery home two years ago, I struggled with the stew. The roux gave me fits. I gave up after four or five months. For the next year, I used a packaged gumbo mix to flavor the pot. Though the residents still enjoyed the dinner, I wanted to give it another try.

My motivation came last spring when I found a copy of Authentic Cajun Cooking, by Chef Paul Prudhomme, at a thrift store in Placerville. Known for "propell(ing) the distinctive cuisine of his native Louisiana into the international spotlight," Chef Paul's gumbo recipes captivated my interest. The makers of Tabasco hot sauce published the booklet around 1982.

I focused on the roux since I was satisfied the rest of the recipe. For the several months I browned the roux in about 10 minutes. While this saved time in the kitchen, I was not happy with the flavor the roux gave the gumbo. I slowly realized the only way to create the best roux was to slow the process down.

I now heat the oil for the roux over high heat, then quickly whisk the flour. I immediately turn the heat down to medium. I find that I need to start incrementally turning the heat down after about 10 minutes. It takes at least 30 minutes to produce a roux with a deep reddish-brown color. To avoid burning the roux, even slightly, I'm constantly stirring the roux. Your whole focus should be the roux.

CHICKEN AND SAUSAGE GUMBO

I have tailored this recipe to satisfy the tastes of the residents at work. While I usually use a mild Polish sausage for the gumbo, andouille is the best for the stew.

1-1/2 cups vegetable oil
2 cups all-purpose flour
1 large onion, diced
1/2 bunch celery, diced
3 large green bell pepper, diced
3 quarts chicken stock
1 teaspoon black pepper
1/2 teaspoon white pepper
2 teaspoons granulated garlic
1 teaspoon cayenne pepper
3 tablespoons Louisiana-style hot sauce
2 tablespoons Worcestershire sauce
3 bay leaves
2 tablespoons filé powder
2 pounds frozen okra
4 pounds diced cooked chicken
2 pounds sausage, diced

Heat oil in a heavy skillet until hot. Gradually stir in flour. Immediately turn heat down to medium. Cook, stirring constantly, until roux is dark reddish-brown, about 20 to 30 minutes. Slowly reduce heat under skillet as the roux browns.

After the roux has brown to desired color, add trinity (onion, celery and bell pepper) and stir to combine. Continue cooking until trinity softens. Set aside.

Heat chicken stock in a 12- to 15-quart stockpot to a boil. Add black and white peppers, garlic, cayenne, hot sauce, Worcestershire sauce, bay leaves and filé powder and stir.

Slowly add roux-trinity mixture to stock, stirring constantly. Reduce heat to a simmer and cook for about 30 to 45 minutes, uncovered.

Add okra, chicken and sausage and simmer until chicken is done. Adjust seasoning with salt, pepper and hot sauce.

To serve, place a mound of white rice in the center of a large bowl. Ladle 8 ounces of gumbo around the rice. Serve immediately. Serves 25 (8-ounce) portions. Yield: 6-1/2 quarts.

Avocado yogurt sauce

2011-12-11T08:12:00.000-08:00

Every four weeks I prepare chicken burritos at work. Since the residents enjoy any meal with a south of the boarder flare, this is one of the more popular lunches. I rarely have leftovers as every one of the ladies come down for the meal.

To prepare, I add three cups of guajillo chile sauce, two tablespoons white vinegar and one cup tomato sauce to four pounds of sliced roasted chicken breasts. A handful of chopped cilantro finishes the dish.

I'm ready to portion the chicken and sauce onto large flour tortillas after heating it for about 10 to 15 minutes. Mexican rice, lime wedges, chopped onions, diced tomatoes, shredded chedar cheese and sour cream are available on the counter. I let each resident assemble and fold her own burrito with these fixin's.

Although the residents enjoy the full-bodied flavor of sour cream, it adds too many calories to their diet. Avocado yogurt sauce gives me a flavorful alternative to sour cream. And the yogurt adds a nice tang to the sauce.

It goes without saying that the yogurt-based sauce is the healthier of the two. The residents enjoyed the sauce. The avocados were an added bonus since I rarely buy them. It was the perfect marriage of flavor. The rich creaminess from the avocado offset the tangy goodness from the yogurt.

The avocado yogurt sauce gave the residents two added benefits. They enjoyed a rare chance to enjoy the smooth richness of the avocado. And the yogurt shaved a healthy dose of calories from their diet.

AVOCADO YOGURT SAUCE

Use as a dip or substitute for sour cream. Yes, you can substitute Mexican crema or sour cream for yogurt for richer flavor. Remember that this variation boosts the caloric count by about 60 percent, from about 50 calories per ounce to 80 (there are 2 tablespoons in each fluid ounce of the sauce).

3 medium avocados
2 cups plain yogurt
2 limes, juiced
1/4 cup whole cilantro leaves
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic

Puree ingredients in food processor until smooth. Adjust seasoning. Serve 2 tablespoons per person. This batch makes about 3-1/2 cups.

Robert Mast's World War II U.S. Army field kitchen

2011-12-10T11:54:00.000-08:00

Here are two photographs and an article by Robert Mast, a World War II reenactors from Tionesta, Penn. Robert uses the M59 field range outfit in his field kitchen. The M59 was developed after World War II and served military cooks well until it was replaced in the late 1990s. In November I posted a photograph of Roberts immersion heater battery.

The unit that I cook for is Easy Company, 393rd Regiment, 99th Infantry Division. They were instrumental in securing the last bridge over the Rhine for the Allied crossing into German in World War II.

We have had 150 allied and 150 German reenactors for the past three years. You can go to The Bridge at Remagen for information on the event. Everyone has a pretty good time.

I was in during 'Nam 1966-1968. But I was an MP instead of a cook. The MPs and cooks also got along fine. It was like, You scratch my back and I'll scratch yours. Anyway, I decided to buy some cook gear and try being the company cook. It's a lot of fun and a lot of work.

This past year we had two meals for the guys. We served about 175-200 for supper and about 125 for breakfast. We cooked 200 pounds of chicken leg quarters for supper along with mashed spuds, corn, gravy and brownies. For breakfast we had sausage gravy on toast with eggs.

If you look at the picture, you will see a makeshift oven I made out of an old cooling cabinet, which I modified to a shorter height to match the M-59s. It is located to the left of the "open" sign.

I had a third M2 unit that I used to heat the oven. I baked the chicken in it. It has five shelves, each holding two 13- x 18-inch trays. Of course the potatoes, gravy and corn went into the 10- and 15-gallon pots.

The square roasters held the chicken after it was cooked. Of course the SOS went into the 10-gallon pot and the toast was baked in the homemade oven. Coffee was made in another 10 gallon pot and dipped. Wish I had an insulated urn of 4- to 5-gallon size. Eggs were scrambled in the roaster lid.

Dutch oven presentation to chefs in March

2011-12-07T09:34:00.000-08:00

This coming March I'm giving a presentation to a group of chefs at a conference in Canby, Oregon. My goal is to teach these chefs how to use the cast iron Dutch oven. After the mid-afternoon presentation, I'll host a dinner prepared in Dutch ovens.

My challenge is to tailor the workshop to the chefs without going into information overload. The fact that they're all accomplished cooks and kitchen leaders will simplify my task. I want to avoid giving a dry lecture, one that will send the chefs into zombie land.

Unlike Dilbert here, my PowerPoint slides will focus on one main point. I want to give them just enough detail to get started in Dutch oven cooking. Each chef will be able to go home, buy a Dutch oven and start cooking. They can learn advanced technique later.

After considering several approaches organizing the presentation, I rediscovered an on-line article in Backwoods Home Magazine. "Seven secrets of Dutch oven cooking" by Robert L. Beattie will provide the basis for my PowerPoint slide series.

Beattie's seven points walk the reader from purchase to cooking wonderful meals. The title of each of his "secrets" will be renamed to suit a chef's point-of-view. After helping the chefs buy the right the Dutch oven, we'll season it and discuss the right tools for the job.

In step four, I'll slow the process down a notch. I want the chefs to appreciate the importance of controlling the fire to their advantage. In the last three steps, the chefs will learn how I plan menus by focusing on three food groups (meat, vegetables/sides and breads).

I like Beattie's approach because it's to-the-point. It stays on the task of teaching the beginning Dutch oven cook. And the presentation will leave the chefs looking forward to the main show of the evening -- a dinner cooking in Dutch ovens.

Thanksgiving Day prep

2011-11-28T18:56:00.000-08:00

I enjoyed a busy day at work on Thanksgiving Day. As the chef in a institutional program, holiday meals give me the chance to cook a special meal for the residents. The holiday meal provides a break from the routine of the standard menu.

Prep work began on Monday morning when I placed two 12- to 13-pound turkeys in the refrigerator to thaw. On Tuesday morning, I wrote a list of a dozen tasks that had to be completed in two days. I worked on most items on the list while cooking the regular meals.

Here's a list of the prep work for the Thanksgiving Day meal. Even though the holiday has past, it gives you an idea of how to organize prep for any large meal.

MONDAY:

Thaw turkey
Finish shopping for the meal

TUESDAY:

Cut carrots and celery for relish tray; place in ice water
Prepare orange cranberry relish from 2 (12-ounce) bags of fresh cranberries
Prepare 1 quart of cilantro lime vinaigrette
Dice 3 pounds of cracked wheat sourdough bread for stuffing
Prepare 1 cup of green salt by whirling 1 cup kosher salt with fresh parsley, sage, rosemary and thyme in the food processor; the salt was used to season the turkey

WEDNESDAY:

Thaw turkey
Peel 9 pounds (A.P.) of fresh sweet potatoes
Gently simmer sweet potatoes in salted water until al dente
Prepare about 3 quarts of turkey stock from the necks, giblets and hearts
Remove plastic wrapping from turkey and set in roasting pan
Baked 4 pumpkin and 2 pecan pies with assistance from a team of residents

THURSDAY

Remove turkey from refrigeration and season at 9:15 a.m.
Place turkey in oven at 10 a.m.
Complete the rest of the meal meal between noon and 2 p.m. with assistance from a team of residents
Pull turkey from oven at around 1:30 p.m.
Carved turkey two residents mashed the potatoes and the rest of the hot dishes
Served the meal at 3 p.m.

2012 THANKSGIVING MENU

Traditional relish tray with carrot and celery sticks, radish roses, stuffed green olives, pepperoncini peppers and gherkin pickles
Tossed green salad with cilantro lime vinaigrette
Roast hen turkey
Giblet bread dressing
Mashed garlic potatoes
Candied sweet potatoes
Braised collard greens with smoked turkey necks
Mustard herb gravy
Orange cranberry sauce

Carving turkeys at sea

2011-11-26T18:55:00.000-08:00

MEDITERRANEAN SEA (Nov. 24, 2011) -- Culinary Specialist 2nd Class Charles Masten carves a turkey in a galley aboard the aircraft carrier USS George H.W. Bush (CVN 77). George H.W. Bush is underway in the U.S. 6th Fleet area of responsibility and is celebrating its first Thanksgiving deployed.

MEDITERRANEAN SEA (Nov. 24, 2011) -- Culinary Specialist Seaman Aaron J. Hammond slices a ham on the mess decks aboard the aircraft carrier USS George H.W. Bush (CVN 77).

U.S. Navy photos by Mass Communication Specialist Seaman Molly Treece.

Birthday cake

2011-11-22T20:06:00.000-08:00

It's only fitting that a ship designed to carry Marines celebrates their birthday.

GULF OF ADEN (Nov. 8, 2011) -- Chief Culinary Specialist Jason Teasley and Culinary Specialist 1st Class Michael Mahan decorate a cake for the Marine Corps birthday celebration aboard the amphibious dock landing ship USS Whidbey Island (LSD 41). Whidbey Island is deployed as part of the Bataan Amphibious Ready Group, supporting maritime security operations and theater security cooperation efforts is the U.S. 5th Fleet area of responsibility.

U.S. Navy photo by Mass Communication Specialist 3rd Class James Turner.

Roasted Brussels sprouts

2011-11-19T15:48:00.000-08:00

An older episode of Diners, Drive-Ins and Dives rekindled my interest in Brussels sprouts. Chef Louis Silva of Naglee Park Garage, San Jose, Calif., tosses the sprouts in olive oil, lemon slices, bay leaves, sage leaves, fresh garlic cloves, salt and pepper. He then wraps them in parchment paper and aluminum foil and roasts the sprouts in a 350-degree oven until they pass the smell test.

"When I smell them," explained Louis, "I know they're done."

The roasted Brussels sprouts come out the oven, cool for a minute or two and head straight for a skillet. A healthy pat of butter, ladle of hot chicken stock and handful of cooked crumbled bacon join the sprouts. The vegetable quickly cooks as the stock reduces.

The adventure of trying a new vegetable on the residents intrigued me. I purchased five pounds at the market and prepared them for dinner one evening last week. My goal was to duplicate the Chef Louis' process.

Yet, I had reservations. I've always had this love-hate affair with the little cabbages. While I enjoy the bright cabbage flavor when cooked right, bitter compounds that leach out during cooking ruin the experience. And as I entered this new experience, I didn't know how the residents would react to Brussels sprouts.

The residents surprised me (as they have in the past). Enthusiasm for the vegetable surfaced early in the afternoon. "We're having Brussels sprouts," a resident exclaimed as I trimmed the sprouts. "We're have Brussels sprouts!"

My initial purchase of five pounds proved inadequate. Almost all 26 residents took a serving of roasted Brussels sprouts that evening. It didn't help that they accompanied tri-tip roast, mashed potatoes and brown gravy, one of the most popular meals at work.

The kitchen workers missed out on the dish with its bright lemon aroma. Only one sprout remained when it came time to serve the kitchen workers. I was only able to taste one sprout myself earlier before the meal was served.

I will add to the menu often this fall and winter. And next time, I may need to purchase six pounds for the residents.

ROASTED BRUSSELS SPROUTS

This recipe easily multiplies to feed larger groups. I've found that 5 pounds is the minimum quantity needed for the 26 residents at work. As an alternate to the skillet step, I open the foil, stir in the remaining ingredients (bacon, stock and butter) and turn the oven heat up to 400 degrees. Once the sprouts caramelize a bit, I remove the pan from the oven and serve.

1 pound Brussels sprouts, trimmed
3 cloves garlic
3 sage leaves
2 bay leaves
3 slices fresh lemon
Kosher salt, to taste
Ground black pepper, to taste
1-1/2 tablespoons olive oil
1-1/2 tablespoons butter
1/2 cup low-sodium chicken stock
4 slices cooked bacon, crumbled

In a large bowl, toss Brussels sprouts, garlic cloves, sage leaves, bay leaves, lemon slices, salt and pepper with olive oil until well coated. Lay out a 20-inch piece of parchment paper over aluminum foil on a sheet pan and pour the Brussels sprout mixture into the middle. Fold the foil over itself.

Place in a 350-degree F oven. Cook for about 30 minutes or until they smell done. A larger batch will require 10 to 15 additional minutes. Remove from oven, open foil wrapper and cool slightly.

In a large skillet, melt butter. Add Brussels sprout mixture, chicken stock and bacon crumbles. Cook over medium-high heat until stock reduces and sprouts are tender. Serves 4 to 6 portions.

Guest article on Kent Rollin's Chuck Wagon Cooking School

2011-11-12T08:08:00.000-08:00

Last month I asked Lesley Kershaw Tennessen of McHenry, Ill., to write a guest blog on her experience at Kent Rollin's Chuck Wagon Cooking School. She attended the course last spring. My request couldn't have come at a better time as Kent released a new video on the school. While Lesley isn't shown in this video (it features the October 2011 class), it gives a more detailed view of the school. My first two articles on the school are posted here and here.

Here's Lesley's report:

Way back when, a few years ago, I'd heard about going to a chuckwagon school. The thought intrigued me, more and more as time when on. The more I became involved in Dutch oven cooking and of course, teaching about Dutch oven, the more the idea surfaced in my thoughts.

So, round about fall 2010, I took the plunge. I'd met some gals while teaching at a local Women In the Outdoors event and became friends. One of the gals is a go-getter, never leave life behind type of person! When I told her about this opportunity, it was a 'heck yes!' type of response. So we signed up. That was early in December. Counted the days. Looked online, dreamed of getting there.

What did I want to learn? Mesquite cooking like Kent teaches. More about rustic Dutch oven cooking. Meeting new friends. Returning to Texas! Even though I am a tent camper, sleeping in a teepee is not usually how I camp! So that was new. Enjoyable.

What did I find out? I found that cooking with mesquite is like cooking in nucleator! LOL. Really hot wood compared to northern hardwood. And I found that cooking in Kent's kitchen with Ole Bertha keeps you really warm!

I loved learning about sourdough. It's about all I use now for biscuits. I learned cooking with trivets on the ground. I usually use a table and mostly off ground. And best of all, living outdoors in the Texas sun for a few days in late March feels really good.

Cooking in Kent's Chuckwagon School teaches you about yourself and how to adapt to old time ways and simpler things. And it's about having fun while working hard! I'll do this again and not soon enough!

YouTube video description (posted October 31, 2011): Each spring and fall, Kent holds his Dutch oven cooking camp. Students come from all over to experience the old cowboy way of life and to cook from Kent's 1876 Studebaker chuck wagon."

CIA chef weighs in on cast iron myths

2011-11-12T06:53:00.000-08:00

Have ever wondered why most chefs don't use cast iron pans in their restaurants? Or heard that soap will ruin your precious cast iron skillet?

As with most topics, there are more opinions than writers. Articles rarely explain why or how something is good (or bad) for you when it's cooked in a cast iron skillet and Dutch oven.

The answer to these questions (and more) comes from an unlikely source. Fox News "set the record straight" in "5 Myths of the Cast Iron Pan Explained," with chef David Kellaway.

The article explorers five myths about cast iron cookware. Will soap ruin a cast iron pan? Kellaway says go ahead if "you had a particularly messy sticky cooking session." But there's a caveat! The pan must be "re-seasoned immediately."

Why don't more restaurants use cast iron pans? They're too heavy for routine use, Kellaway explained to Fox News writer Sasha Bogursky. Too much "care (is) required to keep them clean without rusting."

Read on. You'll want to read the article before cooking in a cast iron skillet or Dutch oven.

Chef Kellaway is a certified master chef and the managing director of the San Antonio campus of the Culinary Institute of America. Soon you'll un

Veterans Day tribute -- U.S. Navy

2011-11-11T18:02:00.000-08:00

As part of my annual Veterans Day tribute, I'm featuring a photograph of a cook from each of the services. We owe a lot to these men and women, many who have sacrificed a big part of their lives to serve this great county. A hearty thank you from 'Round the Chuckbox.

MAYPORT, Fla. (Nov. 2, 2011) -- Celebrity chef Jeff Rumaner, who appeared on the Food Network television program "Diners, Drive-Ins and Dives," shows Culinary Specialist 3rd Class Tyree Jennings how to prepare his signature chicken wings for a special lunchtime meal for Sailors at Naval Station Mayport. Culinary specialist stationed near Naval Air Station Jacksonville worked alongside the chefs to learn innovative, healthy and fun approaches to cooking.

U.S. Navy photo by Mass Communication Specialist 2nd Class Gary Granger Jr.

Veterans Day tribute -- U.S. Coast Guard

2011-11-11T17:59:00.000-08:00

As part of my annual Veterans Day tribute, I'm featuring a photograph of a cook from each of the services. We owe a lot to these men and women, many who have sacrificed a big part of their lives to serve this great county. A hearty thank you from 'Round the Chuckbox.

CGC Forward FS bakes bread underway

ATLANTIC OCEAN--Coast Guard Petty Officer 2nd Class Dave Blonn takes loaves of fresh baked bread out of the galley oven onboard the Coast Guard Cutter Forward while underway during an African Maritime Law Enforcement Partnership mission May 31, 2011. The Coast Guard Cutter Forward deployed on a four-month patrol to West Africa in support of the AMLEP mission in an effort to increase resident host nation capabilities and to build maritime safety and security on and off shore. The team of five food service specialists prepare three meals a day for the crew of the Forward, as well as a snack for late night watch standers.

U.S. Coast Guard photo by Petty Officer 2nd Class Annie R. B. Elis.

Veterans Day tribute -- U.S. Marine Corps

2011-11-11T17:56:00.000-08:00

Veterans Day tribute -- U.S. Army

2011-11-11T17:50:00.000-08:00

As part of my annual Veterans Day tribute, I'm featuring a photograph of a cook from each of the services. We owe a lot to these men and women, many who have sacrificed a big part of their lives to serve this great county. A hearty thank you from 'Round the Chuckbox.

223rd Medical Detachment holds field sanitation course

Christina R. Marks, a food services specialist at Camelot, dining facility three, with the 13th Sustainment Command (Expeditionary) out of Fort Hood, Texas, and a New Iberia, La., native, inspects a water buffalo for rust during a field sanitation class Oct. 19 through Oct. 22 at the 223rd Medical Detachment at Joint Base Balad, Iraq.

Photo Credit: Sgt. Ryan TwistSgt.

Veterans Day tribute -- U.S. Air Force

2011-11-11T17:39:00.000-08:00

As part of my annual Veterans Day tribute, I'm featuring a photograph of a cook from each of the services. We owe a lot to these men and women, many who have sacrificed a big part of their lives to serve this great county. A hearty thank you from 'Round the Chuckbox.

The fire inside: an Air Force chef's journey to culinary excellence

Staff Sgt. Ghil Medina, a 633rd Force Support Squadron services journeyman, tries to beat the clock while preparing a meal for the American Culinary Federation's National Student Chef of the Year Award competition at the 2011 ACF National Convention in Dallas on July 24, 2011. While he ultimately did not win this award, Medina has won numerous awards in the military food services community, including being the first Airman to win the 2011 Armed Forces Junior Chef of the Year Award.

Photo courtesy of the American Culinary Federation.

Army dish washing

2011-11-05T18:18:00.000-07:00

In the coming weeks I will be posting additional photographs of Robert Mast's World War II era field kitchen. Robert is a reenactor from Tionesta, Penn. His group of reenactors represents Easy Company, 393rd Infantry. As one of three infantry regiments in the 99th Infantry Division, the unit crossed the Rhine River into the heart of Germany on March 11, 1945 at the Remagen Bridge.

The reenactors use the gasoline fueled immersion heater to clean and sanitize field mess equipment in the field. After each soldier finishes his meal, he dips his personal mess kit and canteen cup into the series of wash cans (32-gallon GI garbage can). After scraping leftover food into the garbage can (at the far end of the line), he washes his gear in the first two cans (pre-wash and wash cans). The third can is used to rinse the gear. A bleach solution in the last sanitizes the gear.

U.S.S. Philippine Sea shares culinary techniques with Bulgarian students

2011-10-29T14:38:00.000-07:00

In 1973, one cook from the U.S.S. Stein (DE 1065) exchanged places with a cook from a Royal Navy ship for a week. Though the navies enjoyed a common seafaring tradition, each navy had developed its own culinary tradition. I enjoyed the opportunity to learn about British Navy fair from the British cook.

By Mass Communication Specialist 2nd Class Gary Prill, Navy Public Affairs Support Element-East Detachment Sigonella

BURGAS, Bulgaria (NNS) -- Culinary specialists from guided-missile cruiser USS Philippine Sea (CG 58) met with culinary arts students of the Burgas High School to provide techniques and training as part of a community service project, Oct. 26, 2011.

During the event, the crew worked alongside students making cultural dishes, desserts and appetizers that they later enjoyed at lunch. The event also gave the Sailors a chance to meet with residents and experience the rich history and culture of Bulgaria.

"The lunch was amazing," said Lt. Jonathan Black, command chaplain, Philippine Sea. "It was a great chance for us to enjoy another culture while also embracing the idea of hospitality towards our host."

Every Sailor was given the chance to do their part in preparing the meal. Some worked with the culinary students preparing the main course, while others showed the students how to prepare some side dishes like ceviche and cherry turnovers.

Interactions with the local community can help build cultural understanding, trust and strengthen the relationships between Bulgaria and United States.

"I really love the opportunity to go out and display our talents and learn from other people who also love to cook," said Culinary Specialist 2nd Class Eber Barraza. "I was given the opportunity to share a little of my local culture by making ceviche for people who have never tried Hispanic foods."

Following the meal, the crew toured the school's dining facility, where the students have the daily responsibility of providing lunch for all of the students.

"I've always wanted to be a chef, and it was very interesting for me to see U.S. Navy chefs work," said Desislav Lilov, a Bulgarian culinary student. "I enjoy learning about other country's food, because my dream is to cook true Bulgarian food in Japan some day or even America."

Philippine Sea is on a regularly scheduled deployment in the Black Sea and serves to promote peace and security in the U.S. 6th Fleet area of responsibility.

Close quarters

2011-10-29T13:29:00.000-07:00

Naval ships have never been know for their spacious galleys. Note the close quarters in these photographs.

BLACK SEA -- (Oct. 20, 2011) Culinary Specialist 1st Class David Gonzales serves the crew "Surf and Turf" dinner aboard the guided-missile cruiser USS Philippine Sea (CG 58).

BLACK SEA (Oct. 20, 2011) -- Culinary Specialist Seaman Alex Ottusch cooks steak on the grill for "Surf and Turf" dinner aboard the guided-missile cruiser USS Philippine Sea (CG 58).

Philippine Sea is on a scheduled deployment in the Black Sea and serves to promote peace and security in the U.S. 6th Fleet area of responsibility.

U.S. Navy photos by Mass Communication Specialist 2nd Class Gary Prill.

Story behind Blue Lakes split pea soup

2011-10-20T12:50:00.000-07:00

I rarely post a recipe without telling the story behind it. I made an exception Tuesday evening when I published the recipe for Blue Lakes split pea soup. As I finished writing the story, it disappeared from my computer screen! In view of the late hour I thought I'd rewrite it later. Here's the story:

Midway through our week long vacation last month, we moved camp from South Lake Tahoe to the Blue Lakes in Eldorado National Forest. We had planned to join my sister and family for their annual camping trip to Upper Blue Lake. The lake has been a favorite for the last four years.

This trip was special because our mother joined us at the lake along with a brother. We planned to arrive at the campground a day early. I used the time to set up our camp and secure a campsite on the waterfront for them.

A large pot of split pea soup factored in as well. Long before our father's death in October 2007, mom and dad often enjoyed a hot bowl of soup in the evening. Mom frequently built a brothy soup around a chicken breast or small piece of meat and vegetables.

I thought mom would enjoy the ham enriched soup for her first dinner in camp. The soup would contribute a hot accompaniment to dinner and allow time to set camp up.

To start the soup, I lit the campfire around 11 a.m. The split peas, ham shank, aromatic vegetables and herbs went into a 10-inch Dutch oven with chicken broth. It took three pot hooks to suspend the pot over the fire.

The soup came to a roaring boil just after noon. I removed one pot hook to reduce the amount of heat under the Dutch oven. The soup gently simmered for the next three hours. All I had to do was feed the fire and occasionally stir the pot.

In my work kitchen I can prepare a wonderful bowl of split pea soup in two hours. Prepare the same soup at the 8,000-foot elevation mark and you must have patience. Cooking any dried peas or beans in camp at high altitude adds an additional hour or two to the cooking process.

A simmering pot of split pea soup is the perfect meal for a lazy afternoon in camp. You need to remain close to the pot to tend the campfire, stir the pot and cut the meat from the ham bone.

My sister and brother-in-law pulled up to the lake around 1:30 p.m. The truck was unloaded and two tents set up in two hours. We were ready to eat by 4 p.m.

Blue Lakes split pea soup

2011-10-18T19:34:00.001-07:00

BLUE LAKES SPLIT PEA SOUP WITH HAM SHANK

At the 8,136-foot elevation of Upper Blue Lake, it takes twice as long to cook the soup as it does at sea level. You need three to four hours to cook the peas into a thick soup. I took the photograph at the three-hour point.

1 pound green split peas
5 cups low sodium chicken stock
1 ham shank (about 8 ounces)
1 yellow onion, small dice
1 medium carrot, small dice
2 bay leaves
1 teaspoon dried thyme
Salt and ground black pepper, to taste

Wash and sort peas. Add to a 10-inch Dutch oven. Pour in stock and add ham shank, onion, carrot, bay leaves and thyme. Place Dutch oven over fire and heat to boiling. Adjust heat and simmer, covered, 1-1/2 to 3 hours or until peas are soft (depends on altitude). Remove bone and cut off meat and dice. Return meat to soup. Season with salt and pepper.

6th annual Whiskey Creek Dutch oven gathering

2011-10-16T13:41:00.000-07:00

This is a fun D.O.G. and you get to meet some fine people from Arbuckle, California.

Don Mason

Some thoughts on Kent Rollin's Chuck Wagon Cooking School

2011-10-13T19:21:00.000-07:00

818536-R1-20-21A, a photo by Red River Ranch on Flickr.

Food has occupied my working life for most of the past 40 years. Yet after I moved into the ranks of management in large institutions, I found myself cooking more and more at home and at the campground. Since I rarely cooked at work at that time, off-work culinary projects satisfied my drive to cook.

A large portion of my time was devoted to cooking for 'Round the Chuckbox and the family. I looked for volunteer opportunities where I could practice my craft. Planning to feed over 150 at a summer Bible camp occupied my time in later years.

Now that I'm cooking full time again, you'd think that I'd slow down, take a break from things culinary and pursue other hobbies. Except for the El Dorado Western Railroad, where I edit the newsletter and maintain the blog, a large portion of my off-work time is still devoted to food related activities.

I'm always watching for opportunities to learn. I read continually, listen to others and ask questions. As I approach my 60th birthday, I figure that a cook is never too old to learn. In that regard, Kent Rollin's Chuck Wagon Camp Cooking School will be a natural experience for me.

818538-R1-16-17, a photo by Red River Ranch on Flickr.

In one sense I don't need this school. After all, I've been cooking and managing kitchens professionally for over 40 years. As a lifelong camper and camp cook, I purchased my first Dutch oven in 1995. I can cook with the best in camp.

But I always figure I can continue to learn, especially from a lifelong wagon cook like Kent. I'll come home with new recipe ideas, new found skill in tending Bertha (Kent's 365-pound wood burning cook stove) and idea's for feeding a dozen working cowboys three meals each day.

Experience may be a hard teacher. While I've only cooked behind an authentic chuck wagon once or twice in my life, I'll use the chuckwagon school to hone my Dutch oven cooking skills.

I feel that four days of intense cooking from oh-dark-thirty until the stars appear will do just that. Feeding real folks (like cowboys on Kent's ranch) will certainly to sharpen your skills.

"Learning is the whole experience and I think you would enjoy it!" explained Shannon Keller Rollins, Kent's wife and partner. "We've had professional chefs and Dutch oven experts and everyone has walked away with something new."

Schoolhouse

2011-10-10T06:04:00.000-07:00

In the 40 years since I graduated from Commissaryman Class A School in San Diego, Calif. in March 1971, the school has been located in San Antonio, Texas, where the Navy and Air Force operated a joint school, Great Lakes, Ill. and Fort Lee, Va. The Army and Marines also train their cooks and bakers at Fort Lee.

FORT LEE, Va. (Sept. 29, 2011) -- Culinary Specialist 1st Class Helen Speight, from Hawthorne, Calif., helps Seaman Recruit Anthony Hicks, from Oakland, Calif., during the first day of baking classes at the Culinary Specialist A School. The culinary specialist entry-level school moved from Naval Station Great Lakes to the Joint Culinary Center of Excellence at Fort Lee in January 2011.

FORT LEE, Va. (Sept. 29, 2011) -- Students attending the Culinary Specialist A School perform a class chant while returning to school at Fort Lee, Va.

U.S. Navy photos by Senior Chief Mass Communication Specialist Melissa F. Weatherspoon.

Kent Rollin's Chuck Wagon Cooking School

2011-10-08T15:22:00.000-07:00

Kent Rollin's Chuck Wagon Cooking School is one of those vacations that I wish would come sooner than later. Instead I have to wait six months. The anticipation grows each day as I look forward to the course.

I learned of the school two weeks ago during a routine Google search. I had located a vintage Griswold Dutch oven at a local antique dealer. The right combination of search words reacquainted me with Kent's website at kentrollins.com.

Once I viewed the website I realized that I had quoted the chuckwagon cook and cowboy poet in the past. The topic in May 2009 was camp coffee. "Cookie’s first thing on the fire, and the last thing off; was for sure - 'The coffee'; and some say - the most important part of a camp meal!" explained Kent in the October 29, 2003 issue of the Chef2Chef Recipe Club weekly email.

Although I've never spent much time on or near cattle ranches, there's something about the chuckwagon that appeals to me. I could easily adapted my lifestyle to that of a nineteenth-century wagon cook. Kent's Chuck Wagon Cooking Scool may give me the opportunity to get learn from the master.

My wife and I are already making plans to attend the school from March 28 to April 1, 2012. And I'll finally have the opportunity to meet Kent and work behind his 1876 Studebaker Chuckwagon.

Enjoy the video. I'll have more to say in the coming week about the school.

YouTube video description (posted August 26, 2009): Every spring and fall, Kent Rollins, cowboy poet, humorist and chuck wagon cook, teaches students how to cook in a Dutch oven. To learn more visit kentrollins.com.

Cast iron wheels and coffee

2011-10-05T22:09:00.000-07:00

I often stop by Sugar Lillie Bakery in historic El Dorado on Saturday morning for coffee and a pastry. Located in a small two-room building behind the Books 'n Bears Bookstore, a walk through a pleasant garden greets you as make your way to the bakery. The garden is a mixture of antique artifacts and vibrant colors of tomatoes, pumpkins and flowering plants.

I frequently linger in the garden before heading on to the railroad work site nearby. It's a pleasant way to relax, drink coffee and photograph the greenery. As I sit at the wrought iron patio table and collect my thoughts, I'm surrounded by industrial tools from the past.

This old shop cart has been given a new life in the garden. With the cart's cast iron wheels are buried in the soil, it won't be moving goods around a railroad dock anytime soon. A collection of potted plans, including flat-leaf parsley and other herbs, have found a home on the cart.

You can view the garden at 6211 Pleasant Valley Road, El Dorado, California.

Bread

2011-10-01T14:31:00.000-07:00

Holiday meals have always brought periods of intense activity to the ship's galley and bakery.

PACIFIC OCEAN (Sept. 28, 2011) -- Aviation Ordnanceman 2nd Class Abraham Dweck, left, and Culinary Specialist 3rd Class Samantha Achille prepare traditional bread for a celebration of the Jewish holiday Rosh Hashana in the bake shop aboard the Nimitz-class aircraft carrier USS Carl Vinson (CVN 70). Carl Vinson and Carrier Air Wing (CVW) 17 are underway conducting operations off the coast of Southern California.

U.S. Navy photo by Mass Communication Specialist Seaman Nicolas C. Lopez.

Code of the campfire #10

2011-09-29T20:08:00.000-07:00

The code of the campfire says put the fire dead out when you break camp. The U.S. Forest Service campfire permit requires that you use the "drown, stir and feel" technique to extinguish the campfire. Any method that leaves burning embers -- even those buried under a layer of dirt -- can spark a wildland fire.

To drown the campfire, pour several pails of water over the campfire. I find that it takes five or more gallons of water to drown the fire. With a shovel, thoroughly mix the ash and water until it resembles a soupy mess. Feel the ashes to make sure the fire is dead out. Walk the ground within a fifty-foot radius to make sure no embers have escaped.

The second part of the code says consider your neighbor. Watch the prevailing wind as you pour water onto the hot fire. This way you'll avoid showering your neighbor (or wife for that matter!) with an ash cloud.

Code of the campfire #9

2011-09-24T15:24:00.000-07:00

The code of the campfire says be responsible. Don't wander from camp while the campfire is hot. A momentary wind gust could carry embers far from the campfire. Be ready to extinguish any that escape.

The responsible camper always considers the ramifications of a misstep or two. As I said earlier this week, you could be held legally and financially responsible should embers from your campfire spark a wildland fire.

The second part of the code points back to a prior code -- tool up. Should campfire embers escape, stomp it out with your shovel (or boot if that's quicker!). Once the flame is dead, extinguish the ember with water.

Chef Bob's story

2011-09-20T06:55:00.000-07:00

I enjoyed viewing this video. In it Chef Bob Vanigan of tells his personal weight loss story. He encourages others as the camera walks through his Birmingham, Alabama, catering establishment. It's a peak into the action behind the scenes of Chef Bob's Fit2Eat meal program.

Enjoy ...

Code of the campfire #8

2011-09-18T14:36:00.000-07:00

The code of the campfire says obey all laws. This is especially critical when forestry officials restrict or prohibit campfires when conditions warrant. These conditions often occur in late summer and early fall.

The last thing I desire is to be responsible for a wildland fire. The Angora Fire, which destroyed 254 homes and burned 3,100 acres in South Lake Tahoe in June 2007, started when an illegal campfire escaped on a windy day. You can be held criminally and financially libel for such a fire.

Be a good citizen. That's the second part of the code. Secure an annual campfire permit where required by law. Please pay attention to instructions from the issuing official. And make sure you know current fire restrictions before lighting a campfire.

Fajitas for the crew

2011-09-18T07:47:00.000-07:00

Unlike a restaurant where fajitas can be prepared in small batches, the ship's cooks cook large quantities to satisfy demand. With around 400 Sailors and as many as 500 Marines aboard the Comstock to feed, CS2 McCants fill the griddle with marinated beef strips and vegetables. McCants and the other culinary specialists work quickly as the meat sears. He will soon place the fajitas into the waiting 6-inch hotel pans.

SOUTH CHINA SEA (Sept. 6, 2011) -- Culinary Specialist 2nd Class Sanford McCants prepares beef fajitas for the lunch meal aboard the amphibious dock landing ship USS Comstock (LSD 45). Comstock is deployed in the U.S. 7th Fleet area of responsibility during a Western Pacific Deployment.

U.S. Navy photo by Mass Communication Specialist 2nd Class Joseph M. Buliavac.

Code of the campfire #7

2011-09-16T17:41:00.000-07:00

The code of the campfire says clear all debris on the forest floor away from the campfire. The U.S. Forest Service says the camper should rake a "minimum of five feet in all directions" from the fire. Like a fire break, the clearing creates a buffer zone between the fire and surrounding forest. The break will give the cook the chance to extinguish hot embers should any escape.

I rake all leaves, needles and kindling away from the campfire ring with a small bamboo rake. It's small size conveniently fits inside the storage compartment of the tent trailer. The rake is a key component in my collection of campfire tools.

Yes, there's a follow up to this rule as well. Be curious. Leave the circle around the campfire cleaner than you found it. This rule has been a key component of my personal lifelong code. Always leave a clean campsite.

Time honored pot rack

2011-09-13T19:41:00.001-07:00

Two words come to mind when I see a pot rack in camp: tradition and practicality. While these words appear unrelated, many implements from our past served a very practical purpose. The pot rack eased the burden of cooking over a campfire and gave the cook an efficient way to control the amount of heat under his pots.

In time camp stoves replaced the pot rack and it passed into the history books and museum collections. Except for s'mores and the occasional grilled steak, the campfire was only used for warmth and comfort. Campers no longer cooked over a campfire.

Yet the traditional pot rack works quite well. In this era of modern technology, it gives the camp cook a practical way to suspend Dutch ovens and coffee boilers over a burning campfire. The pot rack lets the cook organize his cooking pots. It even gives him a place to store utensils.

I enjoy the sense of tradition that comes from a sturdy pot rack. It gives me a connection to thousands of camp cooks, most of whom have gone to their reward. Yes, I use modern camp stoves when nessesary. Cooking over the campfire for a week-long trip to the forest gives me a feel for the history of old cooking methonds and for those who practiced ghe craft.

Code of the campfire #6

2011-09-12T19:10:00.000-07:00

The code of the campfire says tool up. The U.S. Forest Service campfire permit says that you "must have a shovel available at the campfire site for preparing and extinguishing campfires." In addition to a shovel, I find that a grill or campfire grate, 18-inch utility tongs and small leaf rake all contribute to successful campfire.

The grill holds pots and skillets over the fire, especially where the Forest Service doesn't provide one. (It seems when I leave the fire grate at home the campground doesn't supply one!) The tongs efficiently arrange burning coals around in the fire. And with the rake, you don't have to use your boot to clear a five-foot area around the campfire.

The second part of the code says leave the campfire site cleaner than you found it. Pick up trash, rake debris from around the fire pit and see that the fire is dead out.

Code of the campfire series

2011-09-07T05:35:00.000-07:00

As you've seen, I'm posting a series titled, "Code of the campfire." It started Monday morning when campers started leaving Fallen Leaf Lake Campground near South Lake Tahoe. After writing a note or two in my notebook, I realized a series on campfire etiquette and tradition loomed.

The first five in the series were posted over the past three days. Since we are moving today to Upper Blue Lake in Eldorado National Forest, I will post the last five articles next week as cell and Internet service doesn't exist there.

Enjoy the series ...

Code of the campfire #5

2011-09-07T05:30:00.000-07:00

The code of the campfire says always keep a pot of hot water on the fire. Hot water stands ready to wash dishes, bath your body or tend bumps and bruises.

In the Seabees, the cooks dedicated one 15-gallon stockpot to hot water in the field. The water was used for sanitation, cooking and coffee. (Seabees can get a hot cup of coffee from the field galley.)

The second part of the code says share a cup of tea, coffee or chocolate with camp neighbors before retiring for the night.

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Code of the campfire #4

2011-09-06T11:56:00.000-07:00

The code of the campfire says you need a source of firewood. While you can haul seasoned firewood to the campsite, the time honored way to gather wood is to drive the forest roads.

Only pick up "down and dead" fuel for the campfire, per the U.S. Forest Service. Cutting standing trees, living or dead, is forbidden. Check local regulations before cutting or gathering wood.

As I said yesterday, the second part of the code says share. Help the novice camper light a campfire. And share firewood with a late arriving party.

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Code of the campfire #3

2011-09-06T05:21:00.000-07:00

The code of the campfire says put it to work. Fire has been used through the ages to warm the body, give comfort through long nights and cook flavorful meals. Put fire to work in camp.

Meat and potatoes are king on the grill. Add cast iron Dutch oven or skillet and you have the fixin's for a great outdoor meal. When you're ready to move beyond meat and potatoes, a world of culinary creations opens up.

And the second part? Be ready to share vittles with campers who inadvertently wander into your camp.

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Code of the campfire #2

2011-09-05T14:36:00.000-07:00

The code of the campfire says never wash the coffee pot. Dump the grounds into the fire and rinse it with fresh water. You never know when boiling a pot of water in the cafiene crusted pot will be enough to ward off a cafeine withdrawal headache.

And it adds character. Dried grounds on the spout tells visitors that you're a real camper, one who prides himself in a well-built campfire, not a clean coffee pot.

As before, this code has a second part. Always be ready to share mug of fresh coffee with your neighbor.

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Code of the campfire #1

2011-09-05T14:03:00.000-07:00

The code of the campfire says wait until the neighbor party pulls out of the camp to snag firewood remnents. Pace about or talk about your next campfire dinner, but don't enter the camp until their trailer clears the driveway.

With many campers leaving for home after the Labor Day holiday, I scoured over a dozen campsites for wood. I now have enough firewood to burn two fires each day for three days.

The camp to my north provided enough wood to boil water for our morning coffee and breakfast. Four large 18-inch wedges came from our New Hampshire neighbors to the south. The retired couple purchased the wood in Minnasota! Another site yielded an odd collection of cast off lumber.

Part two of the code says don't be greedy. Share your wood with a party that that needs wood. It's a blessing to help other campers.

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El charro pinto beans

2011-08-31T21:11:00.000-07:00

By Konrad "Teddy Bear" Haskins

My basic pinto bean recipe is very simple. Beans, cumin, garlic, onion and chili with a little left over meat and finish seasoning.

Most recipe books go for a clean, simple and sterile recipe which leaves a whole story untold. For this recipe I like a whole small to medium yellow or red onion. Sweet onions (Walla Walla, Vidalia, Texas 1015 and Mayan sweet) are so mild. I up-size to a large if I'm using a sweet onion.

Mild chili powder works but I prefer using a whole Ancho (mild) pepper cut in two. You want to cooking the pepper halves with the beans and then when done, scrape the flesh of the pepper from the skin and discard the skin stirring the flesh back in.

Granulated garlic works in a pinch but I prefer a quarter to half a head of garlic. Whack the cloves with the side of a chef's knife. This crushes them, releasing flavor and makes peeling much easier. No flailing needed; just put the flat side of the knife over the clove and push down with the palm of your hand.

You'll save a ton of money if you buy whole cumin seeds and whole Ancho chili peppers in the Mexican or the bulk spice isle. Those little glass or plastic jars in the regular spice section can be ten times more expensive. New Mexico and California chilies can be substituted for Ancho.

I use two cups of pinto beans to eight cups of water. If you soak the beans and cumin seeds overnight they will cook faster. As BBQ is not that fast I usually just start with dry beans. With a large pit I put my Dutch oven of beans under some beef or pork to catch the drippings. Leftover beef or pork juice and meat works just fine. Throw some leftover BBQ in the freezer to make you next bean pot very happy.

I don't add salt until right at the end. I normal use about a tablespoon of BBQ rub right at the end as a finishing seasoning. If using straight kosher salt, I'd use a teaspoon or less. Use salt or rub, not both. If you don't have left over BBQ for the special flavor boost then use up to a cup of spaghetti sauce, added a half hour before the beans are done cooking.

How long? Well it's BBQ; so it's done when it's done. At 250 degrees F to 275 degrees for around four hours in a Dutch Oven with a good fitting lid. Allow around two hours if you pre-soaked the beans and cumin seeds overnight in the same eight cups of water you're going to cook them in. While it's okay to soak in an aluminum Dutch oven, I wouldn't soak in a cast iron Dutch oven. For cast iron do the overnight soak in a plastic or stainless steel container.

Enjoy.

This article was first published in the August 2011 edition of The BBQ Institute® Newsletter. Click on http://bbqinstitute.com/newsletter.htm to receive the free newsletter each month. Konrad is an award-winning barbecue pitmaster and instructor. He is based out of Texas.

Balsamic potato salad with grape tomatoes

2011-08-28T13:14:00.000-07:00

Often the best salads are those created at the last minute. I often buy produce because it looks good or appeals to me in some fashion. I figure that I'll find was to use it during the week.

That's what I did yesterday when I prepared a potato salad for dinner at my mother's house. My son and I contributed a pot of beans and the potato salad. She had returned after a three-month visit with my sister in Northern Virginia.

I had purchased a bag of red potatoes and a pint of grape tomatoes at the market earlier in the week. The salad was the perfect way to use the tomatoes. As long as I can remember, my mother welcomed tomatoes to the dinner table throughout the summer.

After cooking, cooling and peeling a pot of red potatoes, I whisked together a quick balsamic vinaigrette to dress the salad. A heaping tablespoon of horseradish mustard in the dressing gave the salad its rustic appeal. The pint of grape tomatoes seemed to belong in the salad.

One reason I like this potato salad is because it can be changed on a whim. Trading roasted potato wedges for simmered potatoes gives the salad greater appeal. Almost any vegetable or herb can be used to enhance the salad.

I used horseradish mustard because I had an open jar in the cupboard. While Dijon mustard is traditionally used to flavor most vinaigrette dressings, experiment with flavored mustard.

The horseradish mustard came from a gift pack. Two others remain, maple champagne mustard and blue cheese herb mustard. I'll have to work one of them into the salad somehow.

My mother and sisters enjoyed the potato salad. I left the leftovers at her house for lunch sometime this week.

POTATO SALAD WITH GRAPE TOMATOES

To prepare the potato salad, cover 1-pound red potatoes (6 to 7 small potatoes) with salted water in a medium saucepan. Bring to a boil; and reduce to a simmer. Cook the potatoes until fork tender. Cool, peel and dice the potatoes. Place the potatoes in a medium bowl.

Meanwhile, prepare tomatoes, onions and parsley for the salad. You'll need 1 pint grape or cherry tomatoes, halved; 3 green onions, sliced thin; and 2 tablespoons chopped parsley. Place the vegetables into the bowl with the potatoes and gently toss.

To prepare the dressing, place a heaping tablespoon of Dijon mustard, 1 minced garlic clove and 1 teaspoon fresh chopped thyme in a small bowl. With a fork, whisk in 3 tablespoons balsamic vinegar. While whisking, stream 4 to 6 tablespoons extra virgin olive oil into the vinegar. The dressing should hold together when done.

Pour the dressing over the salad and lightly toss to combine. Adjust seasoning. Refrigerate for a couple hours before serving. Serves 5 to 6 portions.

Best birthday wish

2011-08-23T12:03:00.000-07:00

I received this early birthday wish from a shipmate shortly before midnight. Although the day is young, it's shaping up to be the best one of the day.

Roger Edison of the Cowboy and Chuckwagon Cooking blog wrote on my Facebook wall:

"At our age, there are just too many candles to blow them out in one puff. Pulling an All-Nighter means we slept with all night without having to get up to go to the restroom. But one thing for sure, we never want to trade it all in. May today be bless with family and dear friends. May somebody else bake the cake as you have done a thousand times shipmate. And remember, today, it's your cake ... you can have it and eat it too.

"HAPPY BIRTHDAY SENIOR CHIEF"

May we all receive birthday greetings with as much wit and charm. Thank you, Roger.

Phil Reader's Santa Fe surprise

2011-08-21T19:25:00.000-07:00

Railroader Phil Reader prepared this breakfast on Monday morning last week. "I just had a yearning to cook breakfast with the Dutch oven," said Phil.

Phil makes version of this recipe that he calls the California sunrise. Tomatoes and mushrooms replace the chile peppers. Then it is served with guacamole and sour cream.

Phil filed this report from his new home in Colorado:

"I have Karell's (pictured) Cowboy Hibachi set up in our front yard. So I get to play with it on occasion.

"Being in Colorado has one real disadvantage. There is no oak wood or apple wood to cook with like we have in California. However, that has not stopped me from cooking some cool California style cuisine such as tri-tip."

SANTA FE SURPRISE

3 potatoes, cut into 1/4-inch cubes
1/2 cup diced onion
1 can of jalapeno peppers
6 stripes of bacon, cut into 1-inch squares
6 breakfast sausages, cut into 1/2-inch pieces
6 eggs, whipped
1-1/2 cups grated sharp cheddar cheese.

In a 10-inch Dutch oven, cook the bacon and sausage until done. Add the potatoes, onion and peppers. Once cooked, add eggs and cheese. Place lid on the Dutch oven and add coals to the top. Cook between 10 and 15 minutes or until done. Served with pacante sauce.

The Santa Fe surprise can be served as a breakfast burrito.

Broccoli with garlic and thyme

2011-08-13T20:28:00.000-07:00

I started dinner this evening by reducing a quart of chicken stock. One cup remained nearly two hours later. Packed in that cup was all the rich goodness from the meat and bones of a chicken.

I resisted the temptation to gulp the broth concentrate down. It was that good.

Since Debbie and I had enjoyed bacon cheeseburgers and fries at Old Town Grill in Placerville this afternoon, I was looking for a quick meal for dinner when broccoli with garlic and thyme came to me.

I minced three fat cloves of garlic and quickly chopped about 2 teaspoons of fresh thyme. After melting a pat of butter, I sauteed the garlic for a minute. The aroma cut was amazing!

The broth reduction next went into the saucepan along with the thyme. I brought the broth to a boil, dumped a pound of frozen broccoli florets in and placed the lid on the saucepan.

The broccoli was soon ready. After spooning it into two waiting bowls, I squeezed a couple lemon wedges over the broccoli and topped it with grated Parmesan cheese.

Dinner over, I strained the remaining broth from the saucepan. It was too good to toss it down the drain. Infused with garlic and thyme, I'm certain it'll become part of dinner on Monday or Tuesday.

Or I could drink as an appetizer!

Braised beef with summer vegetables

2011-08-10T07:24:00.000-07:00

The crew of the El Dorado Western Railroad enjoyed a pot of Dutch oven stew last Saturday. With the outdoor kitchen set up under the eve of the recreated freight depot, I cooked as the railroad crew began construction of a railroad siding.

My inspiration for the dish comes from an August 2011 Sunset magazine article. The braising liquid sets this dish apart from the standard camp stew with its heavy gravy. Chicken stock, infused with generous amounts of rosemary and garlic, slowly concentrates as it quietly tenderizes the tough chuck roast. By the time the meat is fork-tender, starch from the potatoes and corn have lightly thickened the sauce.

For the most part, braised beef with summer vegetables is a one-pot meal that can be set on the fire as the cook enjoys a relaxing afternoon in camp. Except for the occasional peak and stir, the pot will tend itself.

Another benefit to this stew? You can mix-and-match vegetables to suit your own tastes or to use up stock. Substitute turnips or celery root for potatoes. Brussels sprouts easily stand in for green beans. The addition of a leafy green vegetable (try chard, kale or even spinach) will impart extra flavor to the braising liquid.

Enjoy the dish. It's already on the menu for my end-of-summer camping trip next month at the Blue Lakes in Eldorado National Forest. I'm certain my family (along with my mother, sister, brother-in-law and nieces) will relish the simple goodness from the braised beef.

Campers and railroaders alike take pleasure in a simple one-pot meal. "After a day of hiking or swimming," noted the introduction to the recipe, "(chef) Adam Sappington of The Country Cat in Portland, likes the simplicity of cooking a one-pot meal like this for his wife and their two young sons."

Enjoy my YouTube video of the dish by clicking. Ingredient amounts and technique vary slightly from the recipe printed here.

BRAISED BEEF WITH SUMMER VEGETABLES

I modified the original recipe to fit inside a 14-inch Dutch oven.

Beef and marinade:
9 garlic cloves, minced
3 tablespoons roughly chopped fresh rosemary leaves
3 tablespoons olive oil
1-1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 boneless beef chuck roast, aprox. 3-1/2 to 4 pounds

Vegetables and braising liquid:
1/4 cup butter
6 cups chicken broth, divided
3 tablespoons Worcestershire sauce
4 ears corn, cleaned and cut into thirds
2 medium sweet onions, cut into 6 wedges
1 pound small red or gold potatoes
12 ounces green beans, ends trimmed and cut in half
9 baby zucchini (3/4-pound total), ends trimmed, or regular zucchini cut into chunks
1-1/2 pints cherry tomatoes, stems removed

To prepare beef: In a bowl, combine garlic, rosemary, oil, salt, and pepper. Rub all over beef and place in a zipper-top plastic bag. Refrigerate overnight, or up to 2 days.

In a 14-inch camp-style Dutch oven, add butter and melt. Add beef and cook until browned on underside, 10 minutes. Turn meat over, add 4 cups broth and cover. Cook 1 hour with coals for 350 degrees, with 8 charcoal briquettes under oven and 20 on lid. Refresh coals every 30 to 45 minutes to maintain heat.

Turn meat over, add 2 cups broth with corn, onion and potatoes. Cook, covered, 1 hour. Turn meat and corn, add beans, zucchini and tomatoes, and more broth if pot is getting dry. Cook, covered, until meat is very tender, 15 to 30 minutes. Season with more salt and pepper to taste.

Serves 8 hearty or 12 regular portions.

CalFire's mobile kitchen units

2011-08-09T14:48:00.000-07:00

I found this video at the Fire Department News Network. Although I never worked on one of the mobile kitchens depicted in video during my career with the state, I visited MKU-27 at Growlersbrg Conservation Camp while writing the chapter on emergency feeding for the state food service handbook.

Carlin Manufacturing of Fresno, California, built 11 MKUs between 1990 and 1991 for Cal Fire. Based on Carlin Model 36F5 High Mobility Kitchen, the MKU was designed to feed 1,200 persons three meals per day. When augmented by a support trailer, water tender, generator and mobile dishwashing unit, Cal Fire found that the MKU can feed over 2,000 people a day at an incident base camp.

As you see in the video, the conservation camps have purchased additional equipment to boost the operating capacity of the MKU. They often set-up an outdoor kitchen. Inmate cooks use gas grills and griddles to compliment the equipment inside the MKU.

Each 36-foot trailer contains the following cooking equipment:

2 dual-stack convection ovens
2 (30-gal.) tilt skillets
1 (40-gal.) steam-jacketed kettle
6-burner gas range with conventional oven
1 meat slicer
2-tank coffee brewing system
2 twin-well steam lines

VIDEO DESCRIPTION: Firefighters working a wildfire need to eat 3,000 calories a day. These meals usually consist of sack lunches or MREs. That is why CAL FIRE Mobile Kitchen Units (MKU) have been bringing food to firefighters battling wildfires for the past 15 years. There are eleven MKUs placed throughout California that can each feed up to 2,000 people. They can be set up and ready to serve within four hours.

"It's an unusual resource. The Forest Service, by law, they have to hire mobile kitchens. And so, they will do that because that's how they're directed. But for CAL FIRE, if we're running an incident, we just request these and out they go. But, no, it's a very limited resource. It does take a lot of funding and staffing to make it work," says Bill Peters, CAL FIRE's Public Information Officer.

Inside, the trailer houses ovens, a stove, and large vats for cooking beans and soup. These are used to store canned goods when not in use. Last minute touch-up cooking is done inside the trailer, while heavy duty cooking is done outside. The food is high quality because the units are staffed by conservation camp inmates, who are paid $1 an hour for fires.

A chef hired by CAL FIRE creates the menu and directs the inmates. Bill Peters says, "There's actually a little bit of competition between the different Mobile Kitchen Units as to who puts out the best menu. Are we getting salmon tonight? Steak tomorrow? And I've been out where the cooks are good enough cooks, they can do Chicken Cordon Bleu." The variety is appreciated by firefighters who spend days fighting wildfires.

There are numerous support vehicles that carry tables, chairs, and salad bar equipment. The other vehicles are generators to keep everything up and running, and refrigerator trailers.

Braised beef with summer vegetables video

2011-08-06T21:41:00.000-07:00

Here's my first attempt at a cooking video. While I don't expect it'll go viral anytime soon, I think I did an okay job. I'll let you judge. I shot it with my cell phone camera. I'd appreciate your feedback.

Chef Steven Karoly cooks a wonderful pot of braised beef with summer vegetables for the El Dorado Western Railroad. Located in the historic town of El Dorado, California, the railroad is a program of the El Dorado County Historical Museum. The maintenance of way crew enjoyed a succulent pot of beef with fresh corn-on-the-cob, new red potatoes, green beans and grape tomatoes. Flavored in a reduced chicken stock, rosemary and garlic rounded out the flavor profile.

Menu for railroad crew tomorrow

2011-08-05T18:05:00.000-07:00

It's time to prepare a relaxing meal for the track crew at the El Dorado Western Railroad. I cooked chili and cornbread on a cold, rainy day last June.

I'm changing direction for the meal tomorrow and will cook the complete meal at the depot site in the historic town of El Dorado, California. In June I cooked the meal at home and transported it to the shop at noon.

Piping hot caboose coffee -- It doesn't matter if its 100 degrees or 70 on the right-of-way, railroaders will drink coffee all morning.
Braised beef with summer vegetables -- Much like a pot roast, I'll braise a large chuck roast at a gentle simmer in a large Dutch oven all morning, then add new red tomatoes, roasted red peppers, corn-on-the-cob, green beans and cherry tomatoes.
Tender herb biscuits -- What Dutch oven meal wouldn't be complete without a pot of baking powder biscuits?
Peach crisp -- Peaches are in season right now; so it makes sense to top the meal with a peachy dessert!

I'm going to make a video log of the meal tomorrow as I cook. Barring any technical glitches (or operator error), I should be able to post my video log of the meal in a couple days. Look for bonus shots of the railroad's 1940 Southern Pacific caboose (No. 1094) and Plymouth locomotive!

To live and fry in L.A.: USS Lincoln Sailors compete in cooking contest

2011-07-30T11:24:00.000-07:00

LA Celebrates First Ever Navy Week: MyFoxLA.com

By Mass Communication Specialist 2nd Class Luciano Marano, USS Abraham Lincoln Public Affairs

LOS ANGELES (NNS) -- Culinary Specialists assigned to the aircraft carrier USS Abraham Lincoln (CVN 72) competed against students from the Los Angeles Le Cordon Bleu College of Culinary Arts in a cooking contest, July 26, as part of the Los Angeles Navy Week.

"I couldn't have picked a better team for this event," said Culinary Specialist 2nd Class (SW/AW) Jonathan Yates, the Lincoln team leader and a native of Greenville, N.C. "They're all great chefs, and that's important because in our world there's a big difference between cooks and chefs."

Each team was instructed to plan and prepare a breakfast menu to be judged by three randomly selected Sailors. Yates, as well as Culinary Specialist 3rd Class Jimmy Nguyen, Culinary Specialist 3rd Class (SW) William Felix, Culinary Specialist Seaman Adrian Flanery and Culinary Specialist Seaman Jeremy Pierre were voted the winners of the cook-off by a panel of their shipmates.

"Cooking has always been a tradition in my family," said Pierre, a native of New Orleans. "We're here today in our house; we couldn't let ourselves lose."

"It's a real pleasure to be here," said Le Cordon Bleu Chef Instructor Michael Shane, himself a prior enlisted Mess Management Specialist 2nd Class, which is what Culinary Specialist were called prior to the name change. "Our guys cook the same way as these [Navy] guys. There is definitely a chain of command in the kitchen; it's really the same job."

The challenge was broadcast live from the ship's galley as part of the daily "Good Day L.A." news program.

"This is the biggest cooking challenge I've ever been in," said Yates. "We're cooking against an actual culinary school, and a great school at that. Bring on Bobby Flay. I'm ready for a throwdown!"

The winning menu consisted of spinach and feta cheese omelet, cheese and bacon breakfast potatoes, steak, a peach tart and orange/pineapple juice.

Navy Week is an opportunity for the officers and crew of the visiting ships to help the Navy showcase the quality of its personnel to local citizens. Lincoln's participation in L.A. Navy Week will demonstrate to area leaders and the general public that the Navy remains an effective and vital tool of national defense and a viable career opportunity for young men and women.

The Navy conducts approximately 20 Navy Weeks each year, reaching out to communities across the country to showcase for Americans the investments they have made toward their national defense.

Participating in L.A. Navy Week 2011 are Lincoln, guided-missile cruiser USS Princeton (CG 59), guided-missile destroyer USS Chafee (DDG 90), mine countermeasures ship USS Champion (MCM 4), Carrier Air Wing 2, and personnel from Carrier Strike Group 9, Maritime Expeditionary Security Group 31, Maritime Expeditionary Security Squadron 3 and Explosive Ordnance Disposal Unit 1.

The Abraham Lincoln Carrier Strike Group is in Los Angeles between at-sea training and certification periods ahead of a deployment scheduled for the end of the year.

Seagoing hockey pucks

2011-07-30T10:55:00.000-07:00

Things have changed since my seagoing days. It looks like Seaman Zannone is panning frozen cookie dough, affectionately known as "hockey pucks" in the trades. Into the 1970s, almost everything was scratch-baked at sea.

ARABIAN SEA (July 25, 2011) -- Culinary Specialist Seaman Elizabeth A. makes gingerbread cookies in the bake shop aboard the aircraft carrier USS George H.W. Bush (CVN 77). George H.W. Bush is deployed to the U.S. 5th Fleet area of responsibility on its first operational deployment conducting maritime security operations and support missions as part of Operations Enduring Freedom and New Dawn.

U.S. Navy photo by Mass Communication Specialist 3rd Class Michael Smevog.

Satueed bok choy

2011-07-29T18:25:00.000-07:00

I introduced baby bok choy to the residents at work last night. Flavored with ginger, rice wine vinegar, sesame oil and soy sauce, they ate almost the full 2-inch hotel pan.

For 25 servings, briefly saute fresh minced ginger in a mixture of canola & sesame oils. Add cabbage in batches and saute until wilted, but not browned. Five bunches of baby bok choy will feed 25 persons. Transfer cabbage to waiting 2-inch hotel pan.

Combine 1-1/2 cups chicken stock, 3 tablespoons rice wine vinegar and 1-1/2 tablespoons soy sauce. Pour over cabbage in hotel pan. Cover and place pan over medium heat. Gentle simmer for approximately 5 to 10 minutes. I like to cook the cabbage so the stems are tender but crunchy.

I plan to serve bok choy again. At $1.50 per bunch from the mid-town Sacramento Farmer's Market, the vegetable (also known as Chinese cabbage) will be featured on the menu through the summer.

Next time I may toss the baby bok choy in garlic, olive oil and kosher salt. After roasting in a 450-degree oven until wilted and crisp-tender, a drizzle of lemon-basil vinaigrette, it'll be ready to serve.

Notebook advise from Twitter today

2011-07-28T19:04:00.000-07:00

During my lunch today I participated on a discussion about culinary degree programs on Twitter, co-hosted by @chef2chef and @nella22. After brief introductions (Twitter posts are limited to 140 characters), @chef2chef asked, "How many of you out there are considering a culinary program and which one?"

I'm not looking to enroll in culinary school this late in my career. I'd concider one if I could set the clock back a decade or two. When I was looking for work two years ago, I found many companies require a culinary degree. "All of my clients who pay high high salaries list culinary degrees a must have," added @RACulinaryJobs, a "chef, culinary and restaurant recruiter."

About 20 minutes into the chat, @chef2chef asked, "For those of you already culinary trained, what advise would you give to a culinary student in their first year?" Search out and accept every opportunity to learn you craft, replied @nella22. Her comment included cooking demonstrations and culinary tours.

I added my input: "Be ready to learn. Self study & constant reading have helped me grow beyond institutional food. Be curious & carry a notebook." @chef2chef echoed my advise to carry a notebook. "My friend studied journalism, and I caught to his notebook habits!" added @chef2chef.

I have advised my readers to keep a culinary notebook since beginning 'Round the Chuckbox in 2005. I find that the 200-page school composition notebook is best suited for use in kitchens, where spills stain and dirty hands leave grease spots. Save leather-bound books for other pursuits. (See an article titled "Recipe use suggestions" for my thoughts on notebooks.)

"Notepads are a must, love that advice!," said @nella22. "If you don't write it down or doodle it, it's gone!" "Exactly!" responded @chef2chef. "My notebooks were always roughed up from being carried everywhere!"

Sausage and chicken gumbo

2011-07-20T10:20:00.001-07:00

SeabeeCook: Made the best chix & sausage gumbo last night at work, considering I'm CA born & raised. Next time maybe seafood. http://yfrog.com/ke89gwaj

Original Tweet: http://twitter.com/SeabeeCook/status/93730880597663744

Sent via TweetDeck (www.tweetdeck.com)

Steven
Sent from my Samsung Captivate(tm) on AT&T

Southwest succotash

2011-07-14T20:03:00.000-07:00

Succotash is one of those vegetable combinations that doesn't garner confidence in my ability to inspire the residents at work. Aside from a couple off-handed remarks about Sylvester the Cat (known for countering Daffy's "You're despicable" with "Sufferin' succotash"), most had never heard of the dish.

Until I watched a video of Chef Bob Vaningan preparing succotash for Good Day Alabama last week, the only succotash I had ever cooked was a mixture of corm and lima beans. In the five-minute segment I learned that succotash can be much more. Chef Bob uses a variety of vegetables to boost the flavor of an otherwise mundane vegetable dish.

Chef Bob sautes diced onion and green bell peppers for a minute. He then tosses fresh lima beans and black eye peas into the skillet. After the beans are hot, he adds freshly cut corn and halved grape tomatoes. Once the tomato softens in the skillet, he flavors the succotash with fresh chopped thyme and a splash of olive oil. (Click for Chef Bob's recipe.)

I prepared succotash at two different venues yesterday. As often happens, I bring lessons from a dish that I prepared home with me. I prepared the succotash with frozen lima beans, frozen whole kernel corn and canned pinto beans at work. I used just enough tomatillos and poblano chiles to give the succotash a flavor boost without overpowering the corn and beans.

Since I had originally planned to test the dish at home, I already had the ingredients on hand. Even though the dish at work was good, I enjoyed the home version because I used corn that was freshly cut from the cob. The fresh corn gave the succotash a sweet, succulent quality that I didn't get from the version with frozen vegetables.

SOUTHWEST SUCCOTASH

For best results, cut fresh corn off the cob for this succotash.

2 tablespoon olive oil
1 medium onion, diced small
2 poblano chile peppers, diced small
2 teaspoons minced garlic
2 pounds cooked pinto beans
2 pounds cooked lima beans
1 pound tomatillos, diced
2 pounds whole kernel corn
1 teaspoon cumin
Kosher salt, to taste
Ground black pepper, to taste
1/4 cup lime juice
1/2 cup chopped cilantro

Heat oil a large skillet over medium-high heat. Add onions, poblano chiles and garlic and saute several minutes until vegetables begin to soften.

Add pinto beans and lima beans to skillet. Continue cooking, stiring frequently, until beans are heated. Add corn and tomatillos and continue cooking until tomatillos break apart. Add 1 or 2 cups water if needed to keep succotash from drying out.

Season to taste with kosher salt and ground black pepper. Stir lime juice and cilantro in before servings. Served about 25 (1/2-cup) portions.

Working on Southwest succotash

2011-07-12T15:05:00.000-07:00

Steven C. Karoly (@SeabeeCook) has shared a Tweet with you:

"SeabeeCook: Workin' on SW succotash at work - saute onion, garlic & poblano, add pintos & limas, finish w corn & tomatillos, season w cumin & lime juice"

--http://twitter.com/SeabeeCook/status/90897262905012224

Steven
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Dutch Oven Cooking from Texas parks

2011-07-09T12:21:00.000-07:00

Here are three videos on Dutch oven cooking presented the Texas Parks and Wildlife channel on YouTube. The descriptions are from YouTube.

Spice up your next camping trip with dutch oven cooking. This video introduces you to Dutch oven cooking and how to care for your oven. For more information about Texas state parks, including free Dutch oven cooking classes, visit LifesBetterOutside.org.

A Dutch oven makes campfire cooking easy! This video demonstrates some basic one pot meals: chicken stew, beef stew and a pot of beans.

You won't believe what you can cook in a dutch oven! Jazz up your campfire meals with quiche lorraine, cornish game hen and peach cobbler. This video demonstrates how.

Anniversary walk in South Lake Tahoe

2011-07-07T13:05:00.000-07:00

Debbie and I celebrated the 30th anniversary of our wedding on Sunday. We marked the occasion by spending the afternoon in South Lake Tahoe. After an enjoyable lunch at The Gateway Cafe in Meyers, we did some window shopping in Stateline.

Later, we drove up Highway 89 to visit one of our favorite Tahoe haunts. The area surrounding Taylor Creek features a fascinating array of forest trails, beaches and historic venues. With many spring flowers still in bloom, we idled away the afternoon. It was the perfect spot to relax and soak in the scenery.

Large fields of lupins caught my eye on our drive to Taylor Creek. Soft purple flowers on tall racemes seemed to blanket both sides of the highway. I thought the flowers would grow closer to the lake.

When we turned onto the beach access road, I expected to find lupins within easy reach of the parking lot. Instead, mountain mules ears -- past their prime in the beaming Lake Tahoe sun -- and Indian paintbrush flourished under the tall stands of Jeffery Pine.

Possibly crowded out by sage and tall grasses, I figured that this wasn't a prime lupin growing area. Debbie and I strolled along the wide path to Kiva Beach. Debbie massaged her toes in the warm Lake Tahoe sand while I snapped several pictures of the lagoon.

She was content to bask in the soothing rays in the late afternoon sun. I walked through the forest on my hunt for photographic subjects.

After a respite, Debbie and I walked along the trail to the amphitheater. The cool evening air refreshed us as much as the slow pace of our stroll through the forest. We admired the majestic Jeffery Pines in quiet solitude.

I had hoped that our walk away from the lake would bring us closer to the elusive lupine wildflowers. As we came near the picnic area next to the amphitheater, I we turned off the main trail. This one would take us back to the parking lot.

Then I saw something that told me I should soon locate beautiful lupin bushes. The soil changed as we hiked. The rocky soil became more evident as the trail led us away from Taylor Creek and the lake.

Then I found a large patch of bush lupin. Set among a grove of young pine trees, the flowers enjoyed the last rays of sunlight of the day. While I last studied biology some 30 years ago, the lupins seemed to thrive under the thick layer of dead pine leaves.

I was soon on the ground taking pictures of my beloved lupin. While Debbie walked ahead, took a dozen photographs like the one below. We enjoyed a wonderful day. Lunch, a couple hikes and a chance to photograph my favorite part of South Lake Tahoe.

The best part of the day: I was able to enjoy it with my wife of 30 years.

Calflora.org lists some 142 species within the Lupinus genus. According to Sierra Nevada Natural History, bush lupins are likely Lupinus albifrons and its many subspecies.

Roasted red pepper ranch dressing

2011-07-01T18:28:00.000-07:00

Like my daughters, the residents at work are die-hard devotees of ranch salad dressing. The use it as a dip for vegetables, crackers and French fries. Many residents smother their salad with the dressing, which negates the healthy effect of a tossed green salad.

The addition of roasted red pepper gives commercial ranch dressing a big flavor boost. Add more red pepper for a more pronounced flavor. While this dressing isn't a true low-fat dressing, it only contains around 140 calories per tablespoon. You won't need as much dressing with loads of extra flavor.

To prepare the dressing, combine 3-1/2 cups ranch dressing, 1 large chopped roasted red pepper (about 5 ounces), 8 chopped green onions and 2 tablespoons chopped flat-leaf parsley in blender bowl. Blend to form a smooth consistency. Makes about 1 quart.

Navy cooks from Bakersfield

2011-06-30T19:51:00.000-07:00

Like Seaman Taylorburns, Bakersfield was my hometown during my eight and one-years of active duty.

ARABIAN SEA (June 28, 2011) -- Culinary Specialist Seaman Meagan Taylorburns, from Bakersfield, Calif., prepares cucumbers in the aft galley of the aircraft carrier USS Ronald Reagan (CVN 76). Ronald Reagan and Carrier Air Wing (CVW) 14 are deployed to the U.S. 5th Fleet area of responsibility conducting close-air support missions as part of Operation Enduring Freedom.

U.S. Navy photo by Mass Communication Specialist 3rd Class Dylan McCord.

Chicken rice soup with roasted tomatoes and kidney beans

2011-06-27T12:35:00.000-07:00

Here's a quick soup that I prepared at work this morning:

I diced 3 grilled chicken breasts, then added 2 cups cooked rice, 1 (30-oz) can drained & rinced kidney beans, 6 stalks broccoli (chopped), 1 (8-oz) can tomato sauce and dried thyme to 2 quarts chicken stock. After bring the soup to a simmer, I added 6 roasted tomatoes (cut into 6ths).

Makes about 3 quarts.

Sent from my Samsung Captivate(tm) on AT&T

Special salad tonight

2011-06-23T20:17:00.001-07:00

This afternoon I prepared an organic spring salad with roasted grape tomatoes and Gorgonzola at work. This was a special salad for the residents as I usually prepare a tossed green salad each evening. With few exceptions, they enjoyed the sharp blue cheese, crisp greens and roasted tomatoes.

For 25 residents, I quickly sauteed 2-1/2 pounds sweet grape tomatoes in a large skillet until lightly colored. I placed the tomatoes in the refrigerator to cool. At mealtime, I tossed 12 ounces crumbled Gorgonzola cheese into 2 pounds organic spring lettuce mix in a large bowl, then dressed the salad with about 6 tablespoons sweet balsamic vinaigrette.

A bit of crunch would've complimented the salad. While traditional croutons will do in a pinch, anything with crunch will add interest to the salad. Try toasted pine nuts, candied pecans or walnuts or crisp vegetable like thinly sliced red onion rings.

SWEET BALSAMIC VINAIGRETTE

Add more or less honey to suit your taste.

3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1-1/2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil

Whisk the vinegar, honey, mustard, garlic, salt and pepper in a bowl until dissolved. While whisking, stream oil in until dissolved, stirring constantly.

Lightly coat the salad leaves with vinaigrette. You'll need about 2 to 3 tablespoons dressing for each pound of lettuce greens. Use just enough dressing to coat the salad without the dressing pooling in the bowl.

4 out of 5 chefs agree ...

2011-06-23T11:50:00.001-07:00

Steven C. Karoly (@SeabeeCook) has shared a Tweet with you:

"SeabeeCook: 4 of 5 chefs agree: Do not use your thumb to test the sharpness of your knife. http://t.co/eqwu2dg"
--http://twitter.com/SeabeeCook/status/83969696310886400

Steven
Sent from my Samsung Captivate(tm) on AT&T

Salads and blessings

2011-06-20T12:46:00.000-07:00

Sent from my Samsung Captivate(tm) on AT&T

Rejoice in the Lord always. Again I will say, rejoice! Let your gentleness be known to all men. The Lord is at hand. Be anxious for nothing, but in everything by prayer and supplication, with thanksgiving, let your requests be made known to God; and the peace of God, which surpasses all understanding, will guard your hearts and minds through Christ Jesus.(Philipians 4:4-7).

I can say that my current job is the best I've ever had. My only regret is that it took almost 40 years to find it. I have to say it was worth the wait.

The residents reinforce this feeling each Monday morning. As I walk into the 111-year-old former boarding house just before 9 a.m., they greet me with "How was your weekend, chef?" and "We're grateful to see you."

This discussion by two residents reminded me of my blessings this morning:

"Is this hot?" asked the first resident as she looked at the black bean and tomato salad with zucchini.

"No. I didn't have any hot peppers this morning," I responded.

"Is it tangy or sweet?"

"Tangy."

"It sure looks good."

"That is so good. We are so blessed," added a second resident who had just returned for seconds.

After working inside prisons for 20 years, it's refreshing to work with women who appreciate the food. The residents continually thank me for the meals and tell me how much they appreciate my work.

Thank you, ladies. You make the two-hour commute worth the effort.

Chili verde revisited

2011-06-19T14:56:00.000-07:00

I've completely reworked my recipe for pork chili verde in the last six months. It's not that my previously published recipe was bad. I've received many kudos for it over a dozen years. Co-workers, campers and residents at work have enjoyed the its tangy combination of canned tomatillos, green enchilada sauce and Anaheim chile peppers.

While I've personally enjoyed the stew, I felt it was time to rework the recipe. Since January I've perfected my salsa technique. Salsa verde, a sharply flavored Mexican sauce made with tomatillos and spicy green chile peppers, serves as the basis for the pork stew.

All the necessary flavors are present in the salsa. I find you need a two to one ratio of tomatillos to poblano chile peppers (by weight) for the stew. Tomatillos provide background flavor while poblanos give the stew a rich chili flavor. The combination of two key flavors meld to form a complex flavor profile for the stew.

The new recipe is a blending of culinary techniques. It begins with roasting the tomatillos (husks removed), poblanos and whole peeled garlic cloves. Although I usually roast the vegetables in a hot oven spread out on a sheet pan, you can roast them in a skillet over medium-low heat.

It takes around 20 or 30 minutes to cook the vegetables until they're tender. See that they're cooked to the core, but not overcooked. Set the oven (or use the appropriate heat on a camp oven) for 375 degrees.

The process concentrates flavor, drives excess moisture out and gives the vegetables a slight char. Extra char adds extra flavor to the dish within reason. One or two jalapeno or serrano chile peppers add spiciness since the basic recipe is low on the heat scale.

Meanwhile, sear the diced pork on hot oil in a cast iron skillet or Dutch oven. Lightly season the pork cubes with kosher salt and ground black pepper. Carefully place meat in the hot oil.

Sear the meat in batches to avoid overcrowding. Space between the meat cubes allows moisture to quickly evaporate and caramelize. Otherwise, moisture pools, the meat boils and doesn't brown.

Once the meat is ready, run the tomatillos, chiles and garlic (with dried oregano, cumin and chicken base) through the blender. Marry the meat and sauce together in a Dutch oven, bring to a boil and simmer for about 90 minutes or until the meat is tender. Spoon excess fat from the surface of the stew.

This process creates a wonderful stew, one with flavors that surpasses the chili verde made from canned ingredients. Use canned when you're in a pinch, but always remember fresh ingredients will give your chili verde a bright, refreshing flavor.

PORK STEW WITH CHILI VERDE SALSA

1-1/2 pounds tomatillos, husk removed
12 ounces poblano chile peppers
5 cloves garlic
1 or 2 jalapeno chile peppers (optional)
2 tablespoons vegetable oil
1 medium onion, diced small
2 pounds pork butt, diced into 1/2-inch cudes
Kosher salt and ground black pepper, to taste
1 teaspoon dried oregano
1/2 teaspoon cumin
1 teaspoon chicken base
1/4 cup chopped cilantro

Roast tomatillos, poblano chiles, jalapeno chiles and whole garlic gloves in 375-degree oven until tender and slightly charred. Meanwhile, lightly season cubed pork with salt and ground black pepper. Heat vegetable oil in a 5-quart cast iron Dutch (lodge #8) oven medium-high heat.

Saute onion in hot oil until slightly browned. Transfer to bowl. Add 1/2 the pork to Dutch oven. Turn pieces as necessary until well browned on all sides. Transfer meat to bowl. If pot is dry, add 1 tablespoon oil. Repeat process for remaining meat. Transfer meat and onion back into Dutch oven.

Cool vegetables slightly when ready. Place in blender bowl with oregano, cumin and chicken base. Pulse several times to create a smooth sauce. Pour sauce over meat in Dutch oven.

Place lid on Dutch oven. Bake at 350 degrees until pork is very tender when pierced and flavors are blended, about 90 minutes. Fold in cilantro. Adjust seasoning.

Garnish with cilantro leaves and lime wedges. Serve with warm flour tortillas and Mexican rice. Makes about 6 (1-cup) or 8 (3/4-cup) portions.

Salad versatility

2011-06-15T14:11:00.000-07:00

I enjoy making black bean and corn salad because if it's versatility. Each time I prepare it I trade out one or two ingredients. Suddenly, one recipe becomes the basis for a hundred. Today, I prepared the salad with canned black beans frozen whole kernel corn since I didn't have enough tomatoes on hand. Next time I may add crumbled blue cheese and leave the beans out. As farmer's market tomatoes come in season, I'll use grape tomatoes. The possibilities are endless.

Stirin' the pot

2011-06-10T07:40:00.000-07:00

ARABIAN SEA (June 8, 2011) -- Culinary Specialist 3rd Class Brad Weldon, from Cordele, Ga., stirs a pot of gravy in the galley aboard the aircraft carrier USS Ronald Reagan (CVN 76). Ronald Reagan and Carrier Air Wing 14 are deployed to the U.S. 5th Fleet area of responsibility, conducting close-air support missions as part of Operation Enduring Freedom.

U.S. Navy photo by Mass Communication Specialist Seaman Timothy Black.

New camera on cell phone

2011-06-09T12:37:00.000-07:00

I have resisted buying a cell phone with a camera since I first bought a cell phone in the late 1990s. I purposely avoided the feature. Why rely on a cell phone camera when I own a digital single lens reflex camera was my reasoning.

That was until last Thursday when I purchased an android smartphone. Since the camera is built in to most cell phones today, they're hard to avoid, especially when you have your eyes on a smartphone. The Samsung Galexy S (AT&T Captivate), with its 5-mega pixel camera, takes descent photographs.

While picture quality doesn't compare to the DSLR camera, it's a good substitute for Internet-ready photographs. In a week, I've posted several pictures to Facebook. The camera is best used for pictures-on-the- fly, like the shot of me grilling hamburgers at work.

In the future you'll see more cell phone pictures on these pages. Most will be improptue photographs of food and other interesting topics. I'll save the pictures of grandkids for Facebook.

USS Missouri Sailors assist tornado victims

2011-06-06T19:40:00.000-07:00

JOPLIN, Mo. (June 2, 2011) -- Senior Chief Culinary Specialist Andrew Scott, assigned to the Virginia-class attack submarine USS Missouri (SSN 780), helps remove downed trees in Joplin, Mo. during clean-up after a devastating tornado that struck that city on May 22. (U.S. Navy photo by Chief Yeoman Mike Shea.

By Lt. Jennifer Cragg, Submarine Group 2 Public Affairs Officer

Groton, Conn. (NNS) -- Eight USS Missouri (SSN 780) Sailors departed their homeport in Groton, Conn., for Joplin, Mo., June 1, to assist with recovery efforts following a tornado that tour through city last month.

The eight Sailors elected to take voluntary leave for one week to assist victims and with cleanup efforts in Joplin.

"The real story here is simply Americans helping Americans," said Cmdr. Timothy Rexrode, USS Missouri commanding officer. "I am so proud of our Sailors, and I continue to find inspiration every day in the commitment of these young men to serve their nation; making a difference in the lives of others. The efforts of these Sailors are consistent with what we see in these type of events. Our Sailors are everyday people taking time away from work and spending their summer vacation budgets to help out where they can."

Sailors participating in this relief effort include Lt. j.g. Joe Innerst; Lt. j.g. Ryan Sullivan; Chief Yeoman (SS) Mike Shea; Chief Machinist's Mate (SS) C.J. Kohlhofer; Chief Culinary Specialist (SS) Andy Scott; Electronics Technician 1st Class (SS) Jason Fenley; Machinist's Mate 2nd Class (SS/DV) Travis Fitzgerald, and Machinist's Mate 2nd Class (SS) Pat Patterson.

The Missouri Sailors will be volunteering with Americorps, the American Red Cross, and the Missouri State Emergency Management Agency, who are providing the Sailors with opportunities to assist with ongoing volunteer efforts.

"Our crew's affiliation with the state of Missouri and its people is quite strong, and we prize that affinity in the tradition of our ship's motto, 'United We Stand,'" said Rexrode.

In a sign of solidarity, Rexrode and his crew sent their prayers and condolences to the people of Missouri, May 22.

The Missouri crew consists of about 134 officers and enlisted personnel. Missouri is the fifth Navy ship to be named in honor of the people of the "Show Me State."

Railroad chili at the shop

2011-06-04T19:51:00.000-07:00

I prepared chili, cornbread and chipotle cole slaw for a crew of the El Dorado Western Railroad this morning. Due to rain, I cooked the meal at home and drove it to the shop at noon.

A mechanic cleared a work bench for the serving table. I didn't check to see what was in the purple bottle, not do I want to know.

I cooked the chili con carne with beans in a Lodge #12 Dutch oven on the stove top at home. It seems each time I prepare this recipe that I tweak it a bit. Today's pot included 4 pounds ground beef and 18 ounces pork chorizo. I also cut the tomato product in half. It was a good mild pot of chili.

Feeding the crew on the USS Constitution

2011-05-30T13:24:00.000-07:00

We've come a long way in 199 years ...

YouTube description: USS Constitution spent much of 1812 at sea on extended cruises to protect the nation's maritime interests. A well-fed crew was essential to the victories she won during the War of 1812. Her modern crew of 70 US Navy sailors also eat well, thought the means of food storage and preparation have changed... much for the better!

This video offers a quick comparison of how the "cook" of 1812 and the "Culinary Specialist" of today feed the ship's company to ensure they are ready and able to meet the duties of the day.

Steven's Memorial Day scramble

2011-05-30T10:42:00.001-07:00

Steven's Memorial Day scramble with cottage fried potatoes, caramelized onions and leftover chicken breast with mushrooms was a hit in the chef's house.

I know it doesn't look as appealing as it tastes. But looks can deceive.

I started 1 sliced white onion in a large cast iron skillet. Next came three diced Sierra Gold potatoes.

As the potatoes and onions cooked, I diced a couple leftover chicken breasts and added them to the skillet. Once the potatoes were tender and had taken on a good crust, I poured 6 whipped eggs in and stirred until done.

When done, season with kosher salt, ground black pepper and paprika. Serve your favorite hot pepper sauce on the side.

Follow 'Round the Chuckbox on Twitter

2011-05-25T05:31:00.000-07:00

'Round the Chuckbox has joined Twitter; first tweet's already up. Follow me @SeabeeCook - so much to say & so little space w/140 characters.

Cajun roux

2011-05-24T20:57:00.000-07:00

I made a deep reddish-brown roux in 10 minutes this afternoon at work. After finishing the roux, I used it to thicken and flavor a chicken and sausage gumbo for the resident's dinner.

I used Chef Paul Prudhomme's technique from his Authentic Cajun Cooking. Chef and owner of K-Paul's Louisiana Kitchen in New Orleans, he authored the booklet for Tabasco sometime in the 1980s or earlier. I found it at a local thrift store for $1.

Chef Paul heats the oil first, according to the gumbo recipes in the booklet. He then whisks in the flour. The roux smelled like fried chicken when I first stirred in the flour!

I cooked the roux on high for the first four minutes, and then turned the heat down to low when the flour started cooking too fast. There's no multitasking with this one ... stir constantly with a flat-bottomed wood spatula for best results.

Guajillo adobo sauce

2011-05-22T18:57:00.000-07:00

I enjoy working with dried chile pods, especially Guajillo chiles. They add a wonderful layer of flavor to chili con carne and other dishes that you can't get from chili powder.

The process to turn the dried chile pod into a rich sauce is straight-forward. To use, you must first extract the flavor and form it into a rich guajillo chile adobo.

I know the process described below creates a bit more work. But the end result is well worth the extra effort. Your taste buds will appreciate the effort.

A Mexican adobo sauce is a "dark-red, rather piquant sauce (or paste) ... made from ground chiles, herbs and vinegar," according to the third edition of the Food Lover's Companion. Don't contuse this sauce with Filipino adobo, which has a much different flavor profile.

Use this three-step process to draw the rich flavor out of dried guajillo chile pods:

STEP 1 -- Toast and re-hydrate

For 3 cups guajillo chile adobe, toast around 16 guajillo chile pods (4 ounces by weight) in a cast iron skillet over low to medium heat, about 1 to 2 minutes per side. Lightly toast chile pods, being careful not to burn.

When cooled to handle, snip stem off and shake out loose seeds. Don’t worry about seeds that end up in the sauce. They're an important part of the flavor profile. Place toasted chile pods in a bowl and cover with hot water. Soak 20 minutes to soften pods. Discard water.

STEP 2 -- Puree and strain

Add soaked chile pods to blender bowl with 1-cup hot water, 3 garlic cloves, 1-teaspoon cumin and 1/2-teaspoon ground black pepper. Puree into a smooth paste.

(Optional step.) Pour puree into a fine strainer set over medium-sized bowl. With the back of a wood spoon, push chile paste through the strainer, extracting every bit of flavor from the paste. Discard mash.

STEP 3 -- Cook and flavor

At this stage, the raw, underdeveloped flavor of chile paste will repel even the most ardent lover of Mexican cuisine. While the adobo can be used where it'll be cooked further, cooking it smooths the rough edges.

Wear an apron for this step. The sauce will sputter, splatter and complain.

Heat 2 tablespoons vegetable oil in a heavy saucepan over medium-high heat. Pour in chili paste (strained or unstrained) and cook until raw chili taste is gone. Reduce heat to a simmer. Whisk in 3 cups chicken chicken stock and cook to reduce to desired strength.

That's it. The question now is, where do you go from here? At work, I use the guajillo adobo for two main applications. First, I add it to a 1-1/2-gallon pot of chili con carne. Start with around cups sauce and add more to suit the taste buds of your crew. I also prepare several spicy guajillo gravies or sauces.

The red chile sauce can be used to dress enchiladas or flavor vegetarian or meat taco. Rick Bayless (Rick Bayless's Mexican Kitchen, Scribner, 1996) recommends marinating New York strip or sirloin steaks in the sauce (1-part vinegar nixed with 3-parts sauce), then grilled over a hot fire with thick onion rings.

Homecoming

2011-05-21T20:08:00.000-07:00

From the moment the ship departs its homeport for overseas, Sailors count the days to a grand welcome home.

NORFOLK (May 16, 2011) -- Culinary Specialist 2nd Class Joseph Roberts is greeted by his wife after the amphibious transport dock ship USS Ponce (LPD 15) returns to Naval Station Norfolk after completing an extended deployment in the U.S. 5th and 6th Fleet areas of responsibility. Ponce is part of the Kearsarge Amphibious Ready Group and deployed with the embarked 26th Marine Expeditionary Unit (26th MEU).

U.S. Navy photo by Mass Communication Specialist 3rd Class Brian Goodwin.

Sack lunch

2011-05-15T07:29:00.000-07:00

I forgot to comment on this photograph last month.

For the first time in 16 months at my current job, I assembled a sack lunch for the residents in mid-April. It was a welcomed change from the hot lunch that most eat each day.

Since I would assemble the lunches on Tuesday without assistance from my assigned workers, I made the salad on Monday. I then enlisted several ladies who wrapped the bread and meat-cheese packs. On Tuesday, I pulled all the ingredients from the refrigerator as soon as I arrived at work and set up an assembly line.

At 11 a.m., the residents filed past the kitchen, grabbed a sack lunch and walked out of the house. Staff escorted them to a local park for a picnic.

The menu for the sack lunch:

Turkey and cheese or ham and cheese sandwich -- bread and meat/cheese were wrapped individually to keep the bread fresh
Black bean and corn salad -- cupped into an 8-ounce containers
Doritos chips
Juice cup
Apple or orange
Mayonnaise and mustard packs
Napkin and spoon

The residents enjoyed a nice sack lunch in the park, while I took advantage of the extra time and worked on shredded beef burritos for dinner.

Oatmeal walnut hotcakes

2011-05-14T18:45:00.000-07:00

I enjoy breakfast for dinner. Earlier this week, I prepared scrambled eggs with bacon and toast. Nothing to write about, really. Sometimes a simple meal is all you need to satisfy hunger at the end of the day, especially when covered with a few shots of Cholula hot sauce.

I changed coarse tonight. After mulling over several options (including two thawing duck leg quarters), I settled on hotcakes. Thinking back to the granola pancakes on the menu at work one Sunday per month, I didn't think the one cereal in the cupboard would work.

I took my standard hotcake recipe (click here for the recipe) and folded 3/4-cup old fashion oatmeal and 1/2-cup finely diced walnuts into the batter. After tasting the batter, I mixed a bit of vanilla extract and a spoonful of extra sugar in for extra flavor. Some additional milk gave me a batter with the right consistency.

Toasting enhances the sweet, nutty flavor of the walnuts. To toast, set a heavy skillet over medium-high heat. Pour in the walnuts and toast 3 to 5 minutes, stirring frequently. And watch the amount of walnuts you add to the batter, otherwise the hotcakes will be too mealy.

Ugly drum smoker

2011-05-11T20:06:00.000-07:00

On Easter Sunday, my sister took her family to a friend's house in Fresno for a barbecue. Her brother build this ugly drum smoker out of a drum that held honey.

I last commented on a UDS in October 2009. Dorie, my sister's friend, posted this description of her brother's UDS:

Dorie said...
BELIEVERS--My brother, who is in Ag Sales, gave us this ugly farmer's drum with holes at the side that a steel bar goes through. The next step is to hang chunks of meat on stainless steel hooks and smoke them to perfection for 2-3 hours. It uses very little charcoal and creates some great tasting meat. My husband has hauled this ugly thing to work BBQs and has made believers out of many tri-tip loving City of Fresno employees!

Enjoy the pictures ...

Sunday brunch, Navy style

2011-05-11T19:47:00.000-07:00

The griddle is king when it comes to Navy breakfast. Since the Navy doesn't equip its galleys with burners, culinary specialists cook omelets on the flattop.

INDIAN OCEAN (May 8, 2011) -- Culinary Specialist 3rd Class Maisha Dublin, front, from Queens, N.Y., and Culinary Specialist Seaman Christina Clayton, from Tampa, Fla., cook omelets as part of a Sunday brunch meal in the galley of the aircraft carrier USS Ronald Reagan (CVN 76). Ronald Reagan is operating in the Indian Ocean.

U.S. Navy photo by Mass Communication Specialist 3rd Class Shawn J. Stewart.

The Rise of the Southern Biscuit

2011-05-08T20:38:00.000-07:00

I watched The Rise of the Southern Biscuit this afternoon and recommend the 30-minute documentary to my viewers.

After all, who doesn't enjoy a light, flaky biscuit? Smothered in creamy sausage gravy or decorated with homemade raspberry jam, many give the biscuit an central place in their diet.

One thing struck me on my first viewing of the DVD on the Documentary Channel (197 on Dish Network). Even though each biscuit maker uses different ingredients, the result is most always the same.

Some work shortening (or "Crisco" after the predominant brand) into sifted self-rising flour. Others insist on natural fats like butter or lard.

Biscuit bakers even differ on the liquid ingredient. Milk, buttermilk and cream all have their place. Like the choice of fat, the source of moisture seems to have little bearing on the final product.

One thing you will notice when you watch The Rise of the Southern Biscuit. It takes lots of love -- and a gentle touch -- to create a great biscuit. The rest is left to the baker.

Maryann Byrd, Emmy award-winning filmmaker and creator of the The Rise of the Southern Biscuit, has this to say about the Southern biscuit on her blog:

"Whenever I speak to a group about Southern biscuits, I always tell them, 'Biscuit dough is a blank canvas.' Add your favorite flavors and ingredients to your dough and make your own creation.

"Most of us are used to adding toppings; like honey, jams, and gravies to give a biscuit that great taste. And it does work. But, I say put some fun stuff in the dough! It is even better."

Lessons from the camp cook

2011-05-02T18:36:00.000-07:00

Children learn valuable lessons when they attend summer camp. I don't think anyone disputes that fact. The fact succeeding generations of children swell summer camp populations is a testament to this truth.

Even when thrown into an unfamiliar setting, children quickly develop new friends, often with guidance from a skilled camp counselor. Some friendships last a lifetime.

I found a nice article in The Province, a British Columbia newspaper. "Parents send their children to camp to have fun, make new friends and acquire activity skills," said the April 12, 2011 on-line article. "In the process, campers learn that ... (introducing Lesson No. 1) Time flies because camp is so much fun!"

The article outlines nine lifelong lessons. The ninth lesson hit home for this camp cook. It reads:

"If I don't like what's served at lunch, by dinner I am hungry enough to eat anything!"

In the paragraph that follows the lesson, the unnamed writer unwittingly highlighted the main responsibility of the camp cook. As the cook writes a menu with "variety and choice," he plans "nutritious meals ... with children's preference in mind."

The camp cook works to please campers with wonderful meals. He listens for camper comments, both good and bad. He watches the dining room for reactions to each meal and even peers in the garbage for telltale signs of uneated meals.

In addition to dishes for "vegetarians and campers with special dietary needs," the camp cook provides plenty of variety in the menu. Plenty of salad fixin's, 24-hour peanut butter and jelly bar and ample portions all help campers get their fill.

"However, the camp cook cannot please everybody all the time," the article concludes. "Nevertheless, fussy eaters soon learn to enjoy the meal served to them after a day full of activity and with the example of other enthusiastic eaters around the table."

Build your own burrito

2011-04-25T18:32:00.000-07:00

The first thing I do at work each Monday morning is to survey the refrigerators for weekend leftovers. As I work through each container, I work up a mental list of uses for the leftovers that I find. Many (especially rice, beans and most vegetables) find their way into soup early in the week.

The cooks did a good job over the weekend. Unlike most Mondays, where six or more containers test my ability to utilize leftovers, I only found a large container of spiral-cut ham and a small bowl of salsa verde.

My initial reaction was to cook scalloped potatoes with ham for dinner. By its self, the residents would've enjoyed the cream dish. I was all set to slice potatoes and prepare a rich bechemel when I walked by the flavored tortilla wraps at Cash and Carry this afternoon.

I quickly changed the menu. A purchased crimini mushrooms, packaged spinach and sweet grape tomatoes for the filing. Three packages of the large flavored tortilla would form the burrito wrapper.

Back in the kitchen, it took about 90 minutes to do my prep and to cook individual components for the burrito. I added brown rice pilaf and re-fried beans (from a package of Sysco dehydrated re-fried beans) to the menu for additional filler.

Once the residents started asking what was for dinner, I thought that a build your own burrito would be the best approach, as residents were trying to special order their burrito. I set up a burrito station with each ingredient at arm's reach. I built and folded one burrito for each resident to her liking.

Components for the burrito fest included:

30 (13-1/2-inch tortilla wraps (10-each tomato, spinach and whole wheat)
4-1/2 pounds ham, heated in oven
2 (9-ounce) packages spinach, sauteed
2 pounds sliced crimini mushrooms, sauteed
2 pounds sweet grape tomatoes, sauteed
1 pound chopped green onions
2 jalapeno chili peppers, minced
2-1/2 quarts re-fried beans
3 quarts brown rice pilaf
2 pound shredded cheese
2 quarts salsa ranchera

The meal took 25 minutes to serve, almost twice the time that needed to serve 25 residents. But it was worth the extra effort. Each resident received a burrito tailored to her liking.

Chuckbox video

2011-04-21T08:31:00.000-07:00

When I check the stats for 'Round the Chuckbox, it comes as no surprise that two of the top five pages (in terms of viewers) look at chuckbox plans. This makes sense because the chuckbox has been the center of my camp cooking ensemble since May 2001. Many of these clicks come to the blog via Google and other search engines.

The second highest rated page asks if a Griswald 20-inch cast iron skillet is worth $340, while my recreation of lemon aid pork chops from Diners, Drive-ins and Dives is the third. (For the record, the skillet in question sold for $510 on eBay in February 2009.)

The video, posted on YouTube by dracona70, features a medium-sized chuckbox, built mainly for car camping. He "designed and built (the chuckbox) few years ago to make car camping a little easier." In the seven and one-half minute video, the narrator explains each section and drawer in the chuckbox. He also offers several design alterations that he would make to lighted the box.

Navy culinary specialists strive for Chef de Cuisine certification

2011-04-20T06:10:00.000-07:00

By Aviation Electronic’s Technician 3rd Class Omari Janhrette, Naval Air Station Jacksonville Public Affairs

JACKSONVILLE, Fla. (NNS) -- Seven top culinary specialists from the Naval Air Station Jacksonville Flight Line Cafe participated in the American Culinary Federation Chef de Cuisine certification, April 13.

The ACF certification is designed to identify those chefs who have demonstrated a level of culinary skill and expertise through their education, work experience and culinary knowledge that is consistent with ACF chef level.

The assessment for certification practical testing was divided into four general areas: safety and sanitation skills, organization, craftsmanship skills and finished product skills.

"All of our CSs here are levels above anyone who's not certified, because they've taken the initiative to get the training early in their career," said Chief Warrant Officer 4 Kathy Wiseman, NAS Jax Food Services division officer. "This certification will benefit them in both their evaluations and in their personal careers."

The top seven CSs were evaluated during a three-hour examination period through frequent monitoring by evaluators. The board of judges consisted of chefs who are active duty military members or culinary arts instructors at local schools. \

The evaluators included Master Chief Culinary Specialist Mike Carter, Naval Station Mayport, Fla., Food Management Team; David Bearl, First Coast Technical College director of College Advancement; Noel Ridsdale and Brett Harris, Art Institute of Jacksonville instructors.

"This was my first time participating in the chef certification," said Chief Culinary Specialist (SW/AW) Rosalind Holmes, Flight Line Cafe. "It means a lot for me to get this certification, because I can use this for the next five years if I plan on making this a career outside the Navy."

Chief Culinary Specialist (SW/AW) Rolando Pablo was also a first-time participant in the practical examination.

"Working with the three-hour time limit was not difficult," said Pablo. "We had a lot of training and preparation for months."

Culinary Specialist 2nd Class Jacob Settle has been through the evaluation process before, taking part in the Sous Chef certification in 2006. Sous chefs hold the second most senior position in a kitchen's chain of command. They are responsible for a kitchen's routine operations, including food preparation and production, and supervising kitchen staff. With this type of experience, Settle said that he was confident with being timed and eager to get his certification.

The next step will be the written exam later this month. The certification results are expected this summer.

Braised cabbage with leeks and carrots

2011-04-19T20:23:00.000-07:00

This is a work in progress. After browsing through Molly Steven's All About Braising: The Art of Uncomplicated Cooking, I converted her recipe for braised cabbage (World's Best Braised Cabbage on page 59) for a 12-inch Dutch oven. While I enjoyed the cabbage, I need to re-visit my technique one more time. I'll post once I prepare the dish a second time.

Rotisserie roasted prime rib

2011-04-14T16:22:00.000-07:00

Enjoy this video that features Billy and Sue Ruiz of Cowboy Flavor, a catering company in the Santa Maria area of California. In the video, Billy instructs you how to roast a standing rib roast on the Grizzly Spit battery operated portable rotisserie, made by Bar Brothers.

Pinto bean soup with roasted tomatoes

2011-04-12T19:21:00.000-07:00

I first prepared Pinto Bean Soup with Roasted Tomatoes 10 years ago for an article on Suite101.com. I drove up the Mormon Immigrant Trail in Eldorado National Forest to Pebble Canyon Road and found a spot to cook.

With Mick Martin's Blues Party blaring on the car radio, I worked my way through the recipe, took photographs for the article and enjoyed the clean air of the forest. In the next hour and one-half, I roasted three tomatoes with an onion and garlic in a 12-inch deep Dutch oven, a task that took twice the time in the confined space of the cast iron oven.

As the vegetables roasted, moisture sweated into the oven. Juices dancing about the bottom of the hot oven. Rich tomato juices commingled with moisture from the onion and garlic. Flavors intensified as the natural sugars caramelized. Around 45 minutes later, the roasted tomatoes were ready for the soup. The soup came together quickly once the tomatoes, onions and garlic took on a rich yellow-brown color.

I poured chicken broth, canned pinto beans, chili powder, cilantro and lemon juice into the Dutch oven and finished the soup. The flavor of roasted tomatoes was much deeper and more intense than fresh or canned tomatoes. Onions and garlic become rich, sweet and slightly smoky when roasted apart from tomatoes.

Pinto Bean Soup with Roasted Tomatoes is a great pantry soup. I prepared it at work today with ingredients that I typically stock in the storeroom and refrigerator. Kidney beans stood in for pinto beans in today's soup. Otherwise, I prepared the recipe as it's published.

Enjoy!

PINTO BEAN SOUP WITH ROASTED TOMATOES

Kidney or red beans work for this recipe as well. Use a quality brand of chili powder and adjust the amount to suit your tolerance for heat. Start with the suggested amount and taste the soup while it simmers. If it's not spicy enough, add more chili powder and re-taste.

6 tomatoes, stemmed, cut into eighths
2 onions, peeled, cut into eighths
8 garlic cloves, whole, peeled
1/4 cup olive oil
1/4 cup chili powder (medium heat)
2 quarts chicken stock
2 quarts pinto beans, cooked or canned, drained and rinsed
1/2 cup cilantro leaves, minced
1/4 cup lemon juice Kosher salt, to taste Garnish
1 pint corn tortilla strips, fried, or tortilla chips
3/4 cup sour cream
1/2 cup chopped cilantro, green onions or chives

Toss tomatoes, onions and garlic with oil in a bowl. Spread a half-sized sheet pan and roast in 475-degree convection oven until tender and beginning to brown, about 20 minutes, stirring occasionally.

Turn tomato mixture into large pot and mash to break up tomatoes. Add chicken broth, beans and 1/2 cup of the cilantro. Heat to boiling, then reduce to simmer, cover and simmer for 20 minutes. Mash coarsely with potato masher or immersible blender.

Add lemon juice and salt and season to taste with additional salt and pepper. Top each serving with tortilla strips or chips, sour cream and cilantro.

Serves 12 (10-ounce) or 15 (8-ounce) portions.

Adapted from a Idaho Bean Commission recipe.