Camp -- First Meal

The parents have gone home, with a tear or two, I'm sure. The first meal is secure in the belly's of the campers. And there's a lot of hoopin' and hollerin' going on at the amphitheater as I type.

Northern California FC Camp for 2007 is in session ...

Camp director "bullhorn" Mike polices the chow line tonight. The bullhorn is a recent addition to Mike's kit as camp director. It extends his reach to be sure.

Chicken tenders, oven baked potato wedges, buttered broccoli and barbecue sauce is a good opening meal because of its simplicity. It gives the kitchen staff a chance to get back into good food production habits after a year's break.

I've been thinking of replacing the meal after six years. We served 128 portions to approximately 150 campers and staff tonight. I purchased four 10-pound boxes of the tenders. It took five boxes a few years ago. I'll look at this over the next year.

I described the meal here in 2005. The recipe for the marinated tomatoes is found here.

FRANCONIA POTATOES

They key with these potatoes is to crisp them well without burning.

33 pounds russet potatoes
1 pound margarine, melted
2-2/3 tablespoons salt
1/3 teaspoon black pepper
1 tablespoon paprika

Scrub and rinse potatoes. Don't peel. Quarter potatoes lengthwise and place into 2 large bowls. Add salt, black pepper and paprika to melted margarine. Stir to combine.

Drizzle 1 cup seasoned margarine over potatoes in each bowl. Stir gently to coat potatoes well. Place approximately 50 potato wedges on each 18x26-inch sheet pan. You need 6 sheet pans per 100 portions.

Using convection oven, bake at 400 degrees F for 30 minutes on high fan, closed vent until browned and done, turning once. CCP: Internal temperature must reach 135 deg F or higher for 15 seconds. CCP: Hold for service at 135 deg or higher.

Approximately 2-1/2 sheet pans of cooked potatoes fit into each 4-inch hotel pan. Serve 3 wedges each. Acceptability is 85-90 percent.