Salsa Americana

I began the year by posting a recipe for fresh tomato salsa. One of the residents, an accomplished cook, showed me how to make fresh salsa by roasting plump tomatoes, onion and whole garlic cloves in a large skillet. "I make this salsa the way my grandmother taught me to make it," she said.

Since that day in early January I've experimented with a number of different salsas, including mango and roasted red pepper. Each time I toss one or two strange ingredients into a salsa, the ladies throw a look or two my way, but soon come back for more. Cucumber often finds its way into lunch-time salsas. I've successfully pared cucumber with cantaloupe.

Since the residents find comfort in familiar foods, I often prepare a more traditional tomato salsa for Mexican meals or snack with chips and salsa. I assemble salsa from canned tomatoes when the price of tomatoes climbs each winter. This is my basic salsa recipe.

SALSA WITH CANNED TOMATOES

1 (28-ounce) can diced tomatoes
1/2 onion, diced small
3 jalapeno peppers, diced small
2 chipotle peppers in adobo sauce, minced fine (optional)
1/2 cup chopped cilantro
2 tablespoons vegetable oil
2 tablespoons red wine vinegar
2 teaspoons sugar
2 teaspoons ground cumin
1 teaspoon granulated garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce

Combine all ingredients in a large bowl. Check seasoning and adjust heat by adding jalapeno, chipotle or cayenne in desired amounts. Run through a blender or food processor for a finer consistency. Makes about 1 quart.

Christmas dinner at work

Since more residents are away from the house today, I planned a simple menu with a bit of flare.

Potato and roasted red pepper tortilla soup

I have developed five or six signature soups for the meal program at work. While I serve soup every day with the noon meal, the familiar flavor of these soups add a level of comfort to the clients, many of which are dealing with a lot of issues in their recovery.

Even when I throw of quick soup of leftovers together, the connoisseurs in the house quickly return accolades to the kitchen. The comfort of a hot bowl of soup adds a level of security to many residents.

"I've always enjoyed your soup," volunteered a resident just after the Thanksgiving Day holiday. "I get up about 5 o'clock and go out back with a cup of coffee and your soup -- those are my two joys!"

Every so often I hit the Mother Lode with the noontime soup. Two weeks ago I morphed the menued pepper pot soup into a spicy potato and roasted red pepper soup. Thickened with corn tortillas and finished with tempered sour cream, the infusion of mild roasted red peppers and hot jalapeno chilies gave the soup a unique character.

After lunch, several residents noted that the soup was the "best ever." I now plan to menu the soup every two weeks. Next to house classics, like split pea and clam chowder, this slightly spicy version of classic pepper pot soup will please residents.

"I love having soup before I go to school," said a resident as she left the house on a rainy winter day. "It keeps me warm."

POTATO AND ROASTED RED PEPPER TORTILLA SOUP

4 ounces butter
1 pound diced onion
8 ounces diced carrot
8 ounces diced celery
2 jalapeno peppers, minced
1 tablespoon minced garlic
2-1/2 quarts chicken stock
1-1/2 teaspoons dried oregano
3 bay leaves
2 pounds potatoes, diced
12 ounces roasted red peppers
9 corn tortillas, cut into strips
2 cups sour cream

Saute onion, carrot, celery and jalapeno in butter until lightly browned, about 15 minutes. Add garlic in the last two minutes, being careful not to scorch it.

Combine stock, herbs, potatoes, red peppers and sauteed vegetables. Bring to a boil and reduce to a simmer. Simmer for 30 minutes to develop flavor. Add corn tortillas to broth and cook for additional 5 minutes. The tortillas should completely dissolve in the soup.

Temper sour cream by slowly whisking about 2 cups of hot soup into the sour cream. Pour sour cream mixture into soup and stir to combine. Check seasoning.

Yield 1 gallon. Serves 20 (6-ounce) or 15 (8-ounce portions).

Cranberry-glazed carrots

Faced with over a quart of leftover cranberry sauce at work, I added it to glazed carrots at dinnertime.

CRANBERRY-GLAZED CARROTS

Seven pounds as purchased should yield 5 pounds edible portion.

5 pounds carrots, sliced on the bias 1/4-inch thick
4 ounces butter
4 ounces sugar
3 cups chicken stock or water
Salt, to taste
1 cup cranberry sauce

Melt margarine in saucepan over low heat. Stir in sugar, salt, and stock or water. Add carrots and cook, covered, over low heat until almost tender. Remove cover, stir in cranberry sauce and continue cooking, until liquid to reduces to a glaze and carrots are tender. Serves 25 (1/2-cup) portions.

Thanksgiving Day menu

I'm blessed to have the day off. With my phone number on speed-dial, two 15-pound birds should be in the oven at work. I left the kitchen in the hands of a capable resident.

My own turkey is in the oven. I smeared a layer of butter, seasoned with kosher salt, minced garlic, black pepper and chopped fresh rosemary, between the skin and breast. The 15-1/2-pound turkey will bake for 3-1/2 to 4 hours in a 325-degree oven.

This is already shaping up to be a relaxing Thanksgiving for me and my family. Each of my brothers and sisters will contribute one or two side dishes when we gather later this afternoon. In addition to the turkey, I'll prepare my Simon and Garfunkel gravy (mustard-herb gravy with parsley, sage, rosemary and thyme).

Happy Thanksgiving!

Cilantro lime dressing

I purchase cilantro at work in one pound packages from Sysco. Although this may seem like a large quantity for a small residential facility, I'm able to use it between my biweekly deliveries.

This vinaigrette recipe consumes two to three hands full each time I prepare it. It's just as good with or without the sweeteners.

CILANTRO LIME DRESSING

1 cup lime juice
1/2 cup white vinegar
2 bunches cilantro, chopped
1/4 cup honey
1/4 cup brown sugar
1 teaspoon salt
1 tablespoon minced garlic
3 tablespoons Dijon mustard
2 cups olive oil

Puree lime juice, vinegar and cilantro with immersion blender or in food processor. Add honey, sugar, salt, garlic and mustard. Puree until smooth. Slowly stream oil while blending.

Makes about 1 quart.

Spinach and rice gratin

I prepared this spinach and rice gratin last week at work as a side dish. I enjoy it because the flavor of the spinach predominates.

SPINACH AND RICE GRATIN

Press as much liquid from spinach as possible before combining with egg, rice and Bechamel sauce. Top with Gruyere cheese for additional flavor. Bake a half recipe in greased 9x13-inch pan.

1/2 cup unsalted butter
1 cup diced onion, small dice
1/2 cup all-purpose flour
1 quart milk, heated
1/4 teaspoon ground clove
1/2 teaspoon ground nutmeg
2 bay leaves
1 cup Parmesan cheese
6 large eggs, whipped
1 quart cooked rice
6 pounds frozen chopped spinach, thawed and drained
1 cup bread crumbs
2 tablespoons unsalted butter, melted
2/3 cup Parmesan cheese

Melt butter in saucepan over low heat. Add onions and sweat until translucent, about 5 to 10 minutes. Stir in flour to form roux. Continue cooking for 2 additional minutes.

Add milk and stir to combine. Add ground clove, nutmeg, bay leaves and Parmesan cheese. Cook over low heat until thickened, stirring frequently. Season with salt and pepper to taste. Remove from heat and cool.

Meanwhile, combine whipped eggs and cooled rice in large bowl. Slowly add cooled Bechamel to rice mixture, stirring constantly. Fold in pressed and drained spinach.

Transfer spinach mixture to greased 12x20x2-inch hotel pan. Bake in 350-degree oven, uncovered, until hot and bubbling, about 20 to 30 minutes.

Combine bread crumbs, melted butter and Parmesan cheese. Evenly sprinkle bread crumb mixture over spinach. Return to oven and continue baking until bread crumbs brown.

Cut each 12x20x2-inch hotel pan into 24 squares (4x6). Serve 1 square per portion.

Asian-style barbecue sauce

Here's a barbecue sauce recipe that I've prepare at work several times over the past month. I've posted it at the request of a staff member.

Use in sauce place of traditional barbecue sauce. The posted recipe will marinade 5 or 6 racks of spareribs.

At work, I use red wive vinegar in place of the sherry wine.

ASIAN-STYLE BARBECUE SAUCE

Tahini is a ground sesame seed paste, with a consistency that's similar to peanut butter. You can find in the ethnic foods aisle of your grocery store.

1-1/8 cups honey
1-1/8 cups hoisin sauce
3/4 cup soy sauce
3/4 cup tahini
1 cup chopped green onions
6 tablespoons sherry or red wine vinegar
1/4 cup Sriacha hot sauce
1/2 teaspoon orange extract

Combine all ingredients in a smaucepan. Heat to blend flavors. Makes about 5 cups.

The things I do to keep my job!

The staff at work graciously allowed the clients to paint our faces today. The young lady that painted my face won the contest! The last time I painted my face I was crawling in mud with a M-16 rifle in tow.

Asian-style sauce for vegetables

Here's a quick Asian-style sauce that I use at work to flavor steamed vegetables. I use 1-1/2 to 2 cups sauce to flavor four pounds of cooked vegetables, which will feed 25 residents in my program.

ASIAN-STYLE SAUCE FOR VEGETABLES

If desired, add sauteed minced fresh garlic and ginger in place of the powdered versions. Adjust the amounts of soy sauce, oyster sauce and lemon juice to suit your taste. Substitute sherry for all or part of the lemon juice if desired.

3 cups chicken stock
1/2 cup soy sauce
1/4 cup oyster sauce
Granulated garlic, to taste
Ground ginger, to taste
3/4 cup lemon juice
1/4 cup cornstarch

Combine, stock, soy sauce, oyster sauce, garlic and ginger in a saucepan. Heat to boiling. Combine lemon juice and cornstarch. Slowly pour cornstarch mixture into stock. Reduce heat to a simmer and cook until thickened. Check seasoning. Makes about 1 quarts sauce.

A summer of salads

All summer I worked on providing an extra salad for lunch each weekday. Many have become weekly offerings, in addition to the tossed green salad. To the residents, many who've spent the better part of their lives avoiding salads and vegetables, they're a refreshing change from standard institutional fare.

The combination of common fruits and vegetables (cantaloupe, pear tomatoes and cucumbers, for instance) with fresh herbs (mint in this case) transformed individual flavors into new culinary adventures.

Success is often measured in small steps at work. There's always going to be one or two vocal residents who'll never touch anything green. "I don't eat no stinkin' vegetables, Chef Steve," was the refrain from one such resident all summer long.

"Steve, you're an odd duck," proclaimed another resident as she watched me place a large bowl the cantaloupe and tomato salad in the refrigerator several weeks ago.

The combination of cantaloupe chunks, pear tomato halves and diced cucumber may seem odd to some. But when coated with a minty, slightly sweet vinaigrette, about half the residents enjoyed the salad.

Sometimes the oddest combinations produce the best results. Cantaloupe and tomato salad helped me present the melon in a new form, one that the residents appreciated.

If that makes me an "odd duck," so be it!

=====<<>>=====

Here is a list of salads that I've posted to 'Round the Chuckbox over the past several years. In addition to the salads that I worked on this summer, I've included several from my tenure at FC Camp.

• Barbecue bacon and bean
• Black bean and corn salad
• Classic three-bean salad
• Cucumber and onion
• Creamy coleslaw
• Marinated tomatoes with basil
• Mango salsa
• Roasted red potato salad
• Zucchini hummus

Southwest tortilla soup

Over the weekend, my wife in formed me her Tuesday lady’s Bible study was hosting a potluck lunch after class. Since I cook a lot of the meals at home, I used the opportunity to test a new recipe.

I found the original recipe in the article, "Some Like it HOT," in the September 2010 issue of Food Management. While the trade magazine’s pages are mostly devoted to managing large on-site dining operations, I enjoy reading the monthly recipe spreads. Several soups with a south-of-the-border flare caught my eye.

As often happens, the picture that accompanied the recipe for southwest tortilla soup first attracted my attention. The deep green pureed soup drew my attention because it resembled other soups that I often prepare at work (like split pea and cream of zucchini with basil).

I restructured the recipe to accommodate the ingredients that I had on hand at home. The original recipe didn’t include tomatillos. I thought that the addition of the common chili verde ingredient would add a nice bright flavor to the soup.

I also toned down the spice level by eliminating the red habanero and jalapeño chilies. I figured this would be a welcomed adjustment since many of the ladies in the Bible study are older. The milder poblano and canned Anaheim chilies would impart distinct flavor notes while reigning in the spice level.

I also plan on introducing southwest tortilla soup at work in the next week. Other than multiplying the recipe by a factor of four or five, I won’t change anything.

SOUTHWEST TORTILLA SOUP

Smoked paprika will add a smokey flavor to the soup.

1 tablespoon vegetable oil
1/2 sweet onion, quartered
4 garlic cloves
1 poblano chili, sliced
2 roma tomatoes, quartered
1 (7-ounce) can diced green chilies
1 (12-ounce) can tomatillos, cut in half
1 tablespoon cilantro
2 teaspoons paprika
1 teaspoon cumin
2 cups chicken stock
2 (6-inch) corn tortillas
Salt and pepper to taste
Pepper jack cheese, shredded
Cilantro leaves for garnish

In stockpot or Dutch oven, saute onion, garlic, poblano and tomato in hot oil. After onions begin to caramelize, add cilantro, paprika and cumin. Cook for two minutes. Add canned chilies, tomatillos and stock.

Bring to a boil and reduce to a simmer. Simmer for 30 minutes to develop flavors. Add corn tortillas to broth and let cook for additional 5 minutes. The tortillas should completely dissolve in the stock.

Remove from heat and puree soup mixture until smooth. Season with salt and pepper to taste. Garnish with pepper jack cheese and cilantro leaves. Serves 4 (1-cup) portions.

Pasticcio

I don't claim any bit of authenticity in my rendition of pasticcio. Until last night, I had never heard of pasticcio or its Greek cousin, pastitsio. It's one of those dishes that I worked out without looking into its origin. So it may not meet the expectation of an expert in authentic Greek or Italian food.

My rendition quickly evolved after watching the "Timeless" episode of Diners, Drive Ins and Dives. Host Guy Fieri featured the Greek Corner Restaurant in Cambridge, Mass., as the lead diner in last night's show.

Restaurant owners George and Themis Boretos menu a baked pasta with meat sauce that's topped with a custard-like Bechamel and baked. As I watched one of the brothers demonstrate how to make the casserole to Guy, I grabbed my notebook and wrote down the process.

Instead of preparing the meat sauce with the clove and cinnamon, I worked on a simple way to convert the recipe to Italian flavors. I didn't want to introduce the Greek flavors just yet at work. A casserole with the more familiar Italian flavor profile would be more widely accepted.

When I arrived at work this morning, I looked up pastitsio on Wikipedia. It's a "Greek or generally Middle Eastern baked pasta dish including pasta, meat sauce, and a custard or bechamel sauce. The dish comes from the Italian tradition of 'pasticcio (di pasta),' literally mess or scramble."

It's interesting to note that the Greek term "pastitsio takes its name from the Italian pasticcio, a large family of pies often involving pasta and ragu. Many Italian versions include a pastry crust, some include bechamel." Other than to note the similarity between the two dishes, I didn't take the time to look up the Italian version.

I found the brother's recipe on the Food Network after a couple clicks. Their recipe became the basis for my rendition. This helped me work quickly instead of taking time to recreate the dish. The doubled recipe easily fit in a 2-inch deep hotel pan.

I don't think the residents cared about the authenticity of my pasticcio. They enjoyed the flavors. I will prepare the casserole again soon.

CHEF STEVE'S PASTICCIO

This recipe is adapted from one provided to the Food Network by the Greek Corner Restaurant. The pasta and meat mixture fills the hotel pan to the brim. The firm bechamel will fit in the pan without spilling over.

1/2 cup extra-virgin olive oil
1 cup chopped onion
2 tablespoons minced garlic
Ground black pepper, to taste
4 bay leaves
1-1/2 tablespoons dried basil
2 teaspoons dried oregano
4 pounds ground beef (80/20 blend is best)
Salt, to taste
1 cup peeled and chopped fresh tomatoes
2 tablespoons tomato puree
2 pounds ziti or penne, cooked
2 eggs, beaten
1/2 cup grated Parmesan cheese, plus more for topping
Bechamel sauce, recipe follows

In a large saucepan over medium heat, add olive oil, onion, garlic, black pepper, to taste, bay leaves, basil and oregano and saute for a few minutes. Add ground beef, stirring continuously, until all the meat is cooked and browned. Stir in salt, to taste, fresh tomato and tomato puree. Let simmer for about 20 minutes, then remove the bay leaves.

Brush a 2x12x20-inch hotel pan generously with melted margarine. Add the cooked ziti or penne, beaten egg, cheese and meat mixture. Mix until well combined. Top with bechamel sauce and sprinkle with more grated Parmesan. Bake uncovered for 45 minutes in a preheated 300-degree F oven. Remove from the oven and cool 15 minutes.

Cut 4 by 6 for 24 regular servings. For hearty eaters, cut 3 by 4 for 12 large servings.

Bechamel sauce:
2 quarts milk
1 pound margarine
1 pound all-purpose flour
4 eggs, beaten
1/2 cup grated Parmesan cheese
Salt and ground black pepper

Heat the milk in medium saucepan over low heat. In separate medium saucepan over medium heat, melt margarine, then add flour and mix well. Stir in heated milk, beaten eggs, cheese, salt, pepper and nutmeg, to taste. Whisk until thickened. Keep warm until ready to use.

Tuna and noodles

During my teen years it would seem on nights that I was famished, mom always baked a hearty casserole of tuna and noodles. I could never endure the large chucks of celery floating in the casserole. Consiquently, I never really cared for the combination of canned tuna, sauce and noodles.

To this day, tuna and noodles is one dish that I won't purposely eat. I don't remember the last time that I sat down to a helping of the casserole. And I've never cooked it for my own family.

Tuna and noodles wasn't my first choice for dinner at work last Wednesday. My original thought was to prepare hamburger stroganoff, a dish that the residents have enjoyed monthly for the past several months.

A resident who's approaching the half-way mark in the program asked me Tuesday if I could bake tuna and noodles with canned cream of mushroom soup. She'd recently resolved to offer solutions instead of continuously complaining about "chicken burnout." I accepted the idea and menued it in place of the stroganoff.

The residents began asking "What's for dinner" early in the afternoon. With the division between likes and dislikes running neck and neck, I though the casserole was going to be a disaster. Battle lines were clearly drawn. They either loved it or left the kitchen in disappointment.

Then something happened. As the afternoon progressed, likes inched ahead of the dislikes. By dinner time a full 60 percent of the residents said they looked forward to the meal. Over 90 percent of the residents ate the tuna and noodles for dinner that evening.

"Mr. Steve, you did good," said a resident as I headed home for the evening! I smiled and thanked her. I was able to take a dish that I don't like and deliver a quality product to the residents.

TUNA AND NOODLES

One (2 pound 11 ounces) pouch pack of tuna will work for this recipe. Sysco sells 6 pouches in each case under the Classic label.

I prepared the casserole with 1 (50-ounce) can of condensed cream of mushroom soup. See note for procedure. To boost flavor, add 1 pound sliced mushrooms to the sauteed onions and celery.

1-1/2 pounds egg noodles
2 pounds 12 ounces tuna
4 ounces margarine
12 ounces onions, small dice
12 ounces celery, small dice
3 ounces all-purpose flour
1/4 teaspoon black pepper
2 quarts chicken stock
6 ounces shredded cheddar cheese
1/4 teaspoon paprika

Cook noodles according to package direction. Drain and place in bowl. (Should yield 4-1/2 pounds cooked.) Flake tuna and add to noodles.

Melt margarine in medium-sized saucepan. Add onions and celery. Saute until tender. Add flour and pepper to onion mixture. Stir until blended. Cook 5 to 10 minutes.

Stir in chicken stock gradually, stirring constantly with wire whip. Cook until thickened. Add tuna and noodles to sauce. Stir gently until well blended. Check seasoning.

Pour noodle mixture into greased 12x20x2-inch baking pan. Sprinkle with cheese. Sprinkle lightly with paprika. Bake at 350°F until mixture is heated to 180°F and cheese is melted, 30 to 45 minutes. Serves 25 (8-ounce) portions.

Note: One 50-oz can condensed cream of mushroom or cream of celery soup and 1-pint milk may be substituted for the sauce made from margarine, flour and chicken stock.

This recipe was adapted from 11th edition of Food For Fifty by Mary Molt, Ph.D, R.D. (Prentice-Hall: Upper Saddle River, New Jersey, 2001).

Zucchini hummus, part 2

Wednesday as I cut fresh broccoli and cauliflower into florets for the vegetable tray, one young resident approached me in the kitchen. "Mr. Steve, why do you hate us so?" said the resident as I arranged broccoli and cauliflower on the platter.

She was joking, of course. I've learned that you have to take resident pronouncements with a grain of salt. This resident was really saying, "If you really like us, you’d serve sweets for snack!"

At any point, about half the residents express a dislike for anything vegetable. Press individual residents and you'll learn that one likes broccoli, but eschews spinach in any form. Another will turn her at the sight of anything green, but will eat potatoes in any form -- fried, mashed, scalloped -- it doesn't matter. ("Get real, Mr. Steve. Potatoes aren't vegetables!")

I can only count Wednesday's vegetable tray with zucchini hummus as a partial success. While many clients loved the hummus, most devoured the dip with the accompanying tortilla chips. About half of the broccoli and cauliflower florets and the carrot sticks came back into the kitchen.

It seems that success came at a cost. They loved the healthy hummus with its bright, garlicky flavor and full-bodied goodness. Even though many ignored the fresh vegetables, they did eat a few tablespoons of pureed garbanzo beans and fresh zucchini.

According to the article in Relish that accompanied the recipe for zucchini hummus, I succeeded. "Raising an Adventurous Eater" (page 16, September 2010 issue) cites The Gastrokid Cookbook by authors Hugh Garvey and Matthew Yeomans.

Rule no. 6 for "Reclaiming the Family Dinner Table" is best applied here:

When in doubt, add salt, fat and acid. A tiny pinch of salt turns on the flavors of food. A tiny bit of butter adds sweetness and richness. The slightest spritz of lemon juice balances food and gives it another bit of contrast.

Garvey and Yeomans describe a practice that I follow each day at work. Make the food taste good, especially vegetables that are so often ignored by the residents, and they'll eat it. The addition of judicious amounts of salt, fat and acid adds life to foods that are otherwise bland.

As I posted the other day, the residents polished off the zucchini dip in about 20 minutes. Two full bowls of the dip satisfied their mid-afternoon hunger pains without loading them up on excess fat and sugar. A quick nutritional analysis in MasterCook shows the zucchini hummus is balanced nutritionally, with approximately 35 percent of its calories from fat.

Since I'm always looking for idea in my quest to instill an appreciation for vegetables (and other foods), I purchased the book yesterday. What works for children should translate into a drug and alcohol treatment facility. I'll report back when I receive my copy of the book. I'm sure that I'll have more to say about the issue as we move along.

Zucchini hummus

The residents at work attended an event at the California State Capitol today. Since I didn't have to cook lunch, I used the rare opportunity to complete my end of the month paperwork and to visit a new food outlet in mid-town Sacramento.

I was restless toward early afternoon. Instead of setting one of my regular snacks out on the counter, I used the extra time to prepare a welcome-home snack. In addition to tortilla chips and fresh tomato salsa, I prepared a vegetable tray with a zucchini hummus dip.

I found the hummus recipe in the morning paper. I generally pick up The Sacramento Bee so that I can browse the food section each Wednesday. (Incidental, I learned about the new food outlet, the Grocery Outlet at Capitol Ave. and 17th St., in today's paper.)

The recipes comes from Relish, "America's first food magazine distributed in your local paper the first of every month." I first prepared a double portion of the recipe as printed in the magazine. To give the dip a heightened flavor punch, I added extra minced garlic and lemon juice.

The residents polished off the first bowl of hummus dip in 13 minutes! "Mr. Steve, we like that stuff," exclaimed one resident as she wiped the bowl with a piece of broccoli. I quickly figured it was pointless to explain the ingredients in the dip. They liked it and weren't concerned about its makeup.

ZUCCHINI HUMMUS

1 (28-ounce) can garbanzo beans, drained and rinsed
2 cups coarsely chopped zucchini
2 tablespoons minced garlic
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1 kosher teaspoon salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice

Combine all ingredients in a food processor and pulse until desired consistency is reached. Makes about 1 quart.

Grilled corned beef brisket

Brisket is menued once each month at work. While I usually serve corned beef, I'll purchase a beef brisket when corned beef is too pricey for my budget. Since I grilled the brisket in July, I wanted to see how a grilled corned beef brisket would work. So, yesterday I grilled the 15-pound corned beef on the propane grill.

It took about two and one-half hours to reach an internal temperature of 185 to 190 degrees. The meat came out fork-tender and very succulent. Here's my procedure:

• Rinsed the brisket under cold running water to wash away as much brine as possible.
• Trimmed the fat off the top of the brisket to within a quarter inch of the meat.
• Turned all four burners on the grill to high to pre-heat the grill.
• Set the meat on the grill without a rub or any seasoning since corned beef already has a strong flavor.
• Browned the brisket on both sides with the meat centered on the grill.
• Turned the two outside burners to medium, cut the heat on the two center burners and closed the lid.
• Turned the brisket over once each hour.
• Periodically adjusted the two outside burners to keep the grill between 325 and 350 degrees with the lid closed.
• Cut the heat when the internal temperature of the brisket reached 185 degrees.

The residents enjoyed a succulent, tender piece of corned beef. Except for the bark, the meat wasn't too salty. I accompanied the meat with scalloped potatoes and braised cabbage and carrots.

Ready, set, go, part 2

I was selected to prepare the tip of the month for Royal Tine hunting, fishing, guiding and camping forums. Since I could only find one other tip that related to camp cooking, I though I'd start with the fundamentals.

My entry for the August tip of the month is partically based on a post titled "Ready, set, go" from last April. Here's my tip:

At my current job, I work through a mental checklist each morning when I first walk into the kitchen. It's a routine that's served me well for nearly 40 years in the culinary business.

My checklist is much like the pre-flight checklist that my father worked through each time he climbed in the left seat of the family Cessna 182 when I was a child. Dad wanted to ensure all systems on the aircraft were in good working order once we were airborne.

My mental checklist helps me size-up the day. I check refrigerator temperatures and make sure the breakfast cook properly cleaned the kitchen. I also take the time to lay tools out and get the kitchen ready for lunch.

Chefs call this process mise en place. In addition to organizing my work station, I set up the cutting board and collect ingredients for the soup, entree and sides for lunch. This process also helps me make sure that I have enough food for the meal.

It's the "ready, set, go" for the cook. Also known as “prep work,” it basically means the cook gets everything ready to cook before he starts cooking. Tasks include making sure your knives are sharp, honed and clean; setting up your work area; setting out spices, herbs and other ingredients and cutting vegetables and fruit for the meal.

Prep work takes on special meaning for the camp cook. The cook works in a harsh environment, one that’s unforgiving when things go wrong. No one wants to serve their guests or clients an overcooked or cold layered enchilada casserole (for instance) because the cook forgot to grate the cheese, shred the lettuce or chop the onions.

Here are a few tasks the camp cook must attend to before she starts the next meal:

• Has sufficient firewood been gathered and/or are the propane bottle full?
• Is the campfire large enough to support the meal? Nothing is more irritating than to run out of coals for the fire and Dutch ovens before the meal is done.
• Do you have enough potable water to cook the meal and clean up after the meal?
• Is the workstation clean and organized?
• Are knives cleaned, sharpened and honed; utensils, pots and pans set out; meat, vegetables and other ingredients handy and ready to go; etc.?
• Are your hands washed? (Need I say any more?)

I could continue on for some time. But since this tip of the month is already long winded, I’ll stop here. For the camp cooks out there, what tasks do you perform each meal to get ready to cook?

Creamy coleslaw

I've been on a salad kick at work for the past month. With the summer heat, I'm working on salad recipes that the residents enjoy.

This is the third in a trio of favorite salads. The others include black bean and corn salad and marinated tomatoes. The tomato recipe dates back to my parents 50th wedding anniversary in 1999.

CREAMY COLESLAW

Weights for cabbage, carrot and apple are based on edible portion (E.P.). Use two medium-large heads of cabbage, five medium carrots and four apples for this recipe.

Add hot pepper sauce if desired. Substitute 1/3 to 1/2 mayonnaise with sour cream if desired.

12 ounces mayonnaise
1/3 teaspoon ground black pepper
1 tablespoon prepared mustard
1 teaspoon kosher salt
3 ounces granulated sugar
1/4 cup cider vinegar
3-1/2 pounds cabbage, shredded (E.P.)
8 ounces carrot, shredded (E.P.)
1 pound Granny Smith apple, shredded (E.P.)

Whisk mayonnaise, pepper, mustard, salt and sugar together. Add vinegar gradually and blend well. Pour dressing over cabbage. Toss lightly until well mixed.

Cover and refrigerate until ready to serve. Serve 1/2-cup or 4-ounce (by weight) portions. Yield is approximately 6-1/2 pounds.

Black bean and corn salad

On my last day at work before taking a week-long vacation, the thermometer topped 100 degrees in Sacramento. I made three salads for lunch as a replacement for soup. I usually forgo the soup once it gets over 95 degrees.

My "salad fest" included a black bean and corn salad. Instead of consulting recipe resources in my office, I tossed the salad together as I found appropriate ingredients in the refrigerator and pantry.

I also served a vegetable salad made with a 4-pound bag of Sysco California blend vegetables. To prepare, I blanched the vegetable in boiling water for a few minutes, drained and cooled in ice water. The cold vegetables were then tossed in a couple cups of Italian dressing.

A tossed romaine salad rounded out the menu. The main course consisted of cheese tortellini with marinara sauce.

The residents loved the salad offerings. "That black bean salad was hecka good," said one of the older ladies. A second resident added this note: "Have I ever told you how much I love that stuff?"

BLACK BEAN AND CORN SALAD

Use 3-1/4 cups frozen corn, 6 Roma tomatoes, 1/2 large red onion and 1 large red bell pepper if you don't have a scale.

Salad:

2 (28-ounce) cans black beans, drained and rinsed
1 pound frozen whole kernel corn, thawed
1 pound tomatoes, seeded and diced
8 ounces chopped red onion
8 ounces diced red bell pepper
3 jalapeno chili peppers, minced
1/2 cup chopped cilantro

Dressing:

1 tablespoon dried oregano
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon granulated garlic
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup red wine vinegar
1 cup extra virgin olive oil

Combine beans, corn, tomatoes, onion, bell pepper, jalapenos and cilantro in large bowl. Toss to mix well.

Combine oregano, paprika, cumin, garlic, salt, black pepper and vinegar in small bowl. Add olive oil to vinegar mixture and whisk to combine. Drizzle dressing over salad and stir to combine.

Recipe yields about 3-1/2 quarts or 25 (1/2-cup) portions.