Wine Dine and Play: November 2013

United States Marine Corps Birthday












The 238th Marine Birthday Ball, from Western Afghanistan dedicated to Marines everywhere

November 12, 2013
By Sean Overpeck (CFE)
**A full article and index glossary of restaurants, wines, recipes and travel for 
Wine Dine and Play are in the pages section above, or by following these links:



As an Army Veteran, this was the first Marine Ball that I was involved with. I have worked in Afghanistan for five years, and on the FOB’s (Forward Operating Bases), the Department of Defense menu guidelines, always celebrated every Armed Forces Birthday, with a basic showing of support. It would usually be a nicer menu, and a small cake, with a few decorations in the tent. This year, I switched from working with the Department of Defense to the Department of State, and November 10th was coming around again, and it was time for another Marine Birthday.

Fallen Soldiers Table

Working at the United States Consulate, the staff wanted to have a special dinner to celebrate the Marine Birthday, since most of the security staff were all ex-Marines. Again from my viewpoint, I was an Army Veteran, so I knew nothing about Marine Corps Balls. So after being approached about the dinner, I began my research. I knew what we used to do on the FOB, but this event would be the closest to an actual Ball that would be going on back in the United States. All I knew was that they wanted a dinner with a cake to celebrate, and the Marine Corps from a local camp were invited. From that point, my mind switched into second gear, because I would no longer just be feeding the Department of State which I did daily anyway. I would be preparing an event for our soldiers, which was something I loved to do.  The chef's and I came up with a plan of action, sat down with the coordinators, and we went to work. This Ball would also be especially challenging, because we did not have all the supplies available, and the main dining room was still being remodeled. Two months before, there was an attack by the Taliban, on the building, and some damage was done. So you can imagine. With little equipment, and hardly any material for a fine dining style event, two months after an attack, would be a real challenge. Let me tell you, it was one of the best events I have ever been involved in, and most importantly, my crew and I were able to provide a stateside fine dining service and menu to a group of deployed Marines and civilians, on this special day. I am personally very proud to say that I was able to provide a lasting experience for these Marines while being deployed to a war zone.
The Consulate bombing - picture courtesy of Routers
Damage to the kitchen and dining room



MENU

The Marine Ball consisted of more than just food. This was a celebration for the Marines and would be a full state honored event, with guest speakers, music, entertainment, and conversation. Most importantly was the cake cutting ceremony, where the oldest Marine, would cut the first piece with a sword, then the second piece would be cut by the youngest Marine. It was a fun ceremony to watch. So knowing that the cake would play a major role in the festivities, the baker and I prepared a massive size cake for the party. It ended up being 6 feet in length, 3 feet wide, and triple layered. I did some research on the Marines, the battles they fought, and symbols they were proud of. With that, I went to work making this cake. Six days later after drawing, and decorating, we had a birthday cake. The menu itself was broken down into four courses and would be timed and placed in between the speakers and the events of the ball itself.



Amuse:
Mixed salted peanuts with green and black olives
Appetizer:
Home-made Southern Pimento Cheese Dip served with toasted Crostini
Salad:
Mixed greens with vegetables, and a Balsamic Vinaigrette dressing
Entrée:
Tropical Rib-eye; a.k.a. “Hawaiian Rib-eye” 
Shrimp and vegetable stuffed lobster tail with a warm honey and Dijon mustard sauce
Country mashed potatoes topped with a red-wine demi-glace
Southern green beans with sautéed onion, and bacon 
Dessert:
6-foot birthday cake


Happy Birthday guy’s and it was a pleasure to serve you on this special day…

FIRST COURSE:



Southern Pimento Cheese Dip
Yum


Nutrition Information per serving
Serving Size
1 cup (237 g)
Calories
525 kcal
Total Fat
43.7 g
Carbohydrates
2.4 g
Protein
31 g

Serves: 10                                    Prep times 30 MIN                              Cook time:  0

             Ingredients:                              Imperial Measurement:                                      Metric:
Pimientos diced
3 oz.
89 g
Onion, purple or white
1
1
Red Bell pepper (Capsicum)
1
1
Cream cheese
2 lb.
1 kg
Shredded cheddar cheese
2 lb. block
1 kg
Sour cream
½ cup
118 g
Apple cider vinegar
¼ cup
59 ml
Mayonnaise
3 tbsp.
44 g
Srirachi
1 tbsp.
14 g
Garlic Powder
2 tsp.
10 g
Salt
1 tbsp.
14 g
Black Pepper
1 tbsp.
14 g
Tabasco
Dash
3 ml
Fresh Parsley
1 bunch
355 g

Tools and Equipment:
Measuring cups and Spoons
Stirring Spoon, preferably stainless steel, not wood
Chef knife
Green Cutting Board
Peeler/grater
Mixing Bowls
Electric mixer

Notes and Prep:
1. Wash the onion, bell pepper, and pimento’s (from olives) in a three sanitation system of wash, sanitize in 5 ppm bleach solution and rinse water to properly clean any contaminants. 
(5 ppm bleach solution = 1/8 tsp. per 5 gallons water or metric = 1 milliliter [ML] per 5 lt. of water)
2. Use a green cutting board for the following preparation items:
a. Peel the onion skin, cut in half, slice, and then mince the onion into small pieces
b. Cut and remove the core and stem from the pepper. Clean out all the seeds. Julienne the pepper, then dice the pieces.
3. For the pimento’s, you can remove them from the green olive, or purchase pimento’s in a jar already pitted.
4. Grate the block of cheddar cheese

Method:
1. In a large bowl combine the cut vegetables, pimentos, cream cheese, shredded cheese, mayonnaise, and sour cream. Mix all together by hand, or using an electric mixer.
2. Add the garlic, salt, black pepper, and the cider vinegar, and continue to mix.
3. Add the Tabasco and sriracha spices, to give the dip a nice bite.
4. Refrigerate until ready to use

Assembly:
1. Cut some bread into toasted points, brush with olive oil, and bake in an oven at 350oF for 10 minutes until the toast is golden brown.
2. Mix the cheese with a spoon one last time, then place into a serving bowl, or on a salad plate.
3. You can put over a garnish of iceberg lettuce for more color, then surround the dip with the toast points.
4. Garnish with the chopped parsley leaves, and serve.


SECOND COURSE: Salad

Balsamic Vinaigrette
Yum


Nutrition Information per serving
Serving Size
1 oz. or 2 tbsp.  (30 ml)
Calories
176.7 kcal
Total Fat
19.6 g
Carbohydrates
1.8 g
Protein
0 g


Serves: 15-20                              Prep times:  20 MIN                                            Cook time:  0

             Ingredients:                              Imperial Measurement:                                      Metric:
Red Wine Vinegar
¼ cup or 2 oz.
59 ml
Dijon Mustard
1 tbsp.
15 g
Shallot or small onion
1 piece
1
Parsley  
1 bundle = ½ cup
118 g
Red Tabasco
3-5 drops
1 ml
Chipotle seasoning
1 tbsp.
15 g
Salt
Pinch
1 ml
Black Pepper
Pinch
1 ml
Garlic clove
2
2
White vinegar
1 oz. or 2 tbsp.
30 g
Cider Vinegar
1 oz. or 2 tbsp.
30 g
Balsamic Vinegar
2 cups
473 ml or ½ Lt
Canola oil
3 cups
591 ml or ½ Lt. + 91 ml

Tools and Equipment:
Measuring cups and Spoons
Chef knife
Green Cutting Board
Wire whip/whisk
Blender

Notes and Prep:
1. Wash the shallot and parsley in a three sanitation system of wash, sanitize in 5 ppm bleach solution, and rinse water to properly clean any contaminants. 
(5 ppm bleach solution = 1/8 tsp. per 5 gallons water or metric = 1 milliliter [ML] per 5 lt. of water)
2. Use a green cutting board for the following preparations:
a. Cut the vine from the parsley, and discard
b. Remove the skin from the shallot (In place of shallot, substitute an onion)
c. Peel the skin from the garlic and cloves, crush the cloves with the flat portion of your chef knife, then mince the garlic.

Method:
Use a blender
1. Add all ingredients to the blender except the canola oil. Place the top lid on and secure it firmly. 
2.  Turn the blender onto pulse for a few seconds, then onto auto or puree. You may have to stop the machine, and mix up any items, it all depends on your machine whether you own a cheap piece of junk or an industrial blender.
3. Open the small covering on the lid of the blender, and slowly pour the canola inside to emulsify with the blended items. Continue to puree. (In place of canola oil substitute olive oil)
4. Remove the dressing from the blender and place into a container and refrigerate for at least 2 hours until service. 

Assembly:
1. Place your salad ingredients into a large bowl, remove the balsamic vinaigrette from the refrigerator and add 1 ounce or 2 tbsp. (30 ml.) of dressing to the salad. 
2. Mix together, and then serve.


THIRD COURSE: Entree of Surf and Turf


Tropical Rib-eye Marinade

Yum

Marinate for 24 hours or up to 3 days before cooking


Nutrition Information per serving
Serving Size
12 oz. (355 g)
Calories
951 kcal
Total Fat
57 g
Carbohydrates
12 g
Protein
91 g

Serves: 10                                    Prep times:  30 MIN                            Cook time:  4-11 MIN

             Ingredients:                              Imperial Measurement:                                      Metric:
Rib-eye steak -- ¾ in thick
10
10
Hot water
¾ cup
177 ml
Brown Sugar
¼ cup or 2 oz.
59 ml
White sugar
½ cup
118 ml
Pineapple slices (canned) w/ juice
1 can
1 can
Garlic cloves
2
2
Soy sauce
¼ cup or 2 oz.
59 ml
Pineapple juice
3 cups
591 ml or ½ Lt. + 91 ml
Apple cider Vinegar
¼ cup or 2 oz.
59 ml
Marciano cherries
10
10
Olive oil
½ cup
118 ml

Tools and Equipment:
Measuring cups and Spoons
Green Cutting Board
Red cutting board
Gas or Electric Range
Tongs
Wire whip/whisk
Mallet
Stovetop Pot
Char Grill
Grill Tongs
Can opener
Large container

Notes and Prep:
1. Use a green cutting board for the following preparations:
a. Peel the skin from the garlic and cloves, crush the cloves with the flat portion of your chef knife, then mince the garlic.
2. Open the can of pineapples, saving the juice, place the pineapple circles into a sealed container, and put into the fridge. Save for garnish.
3. On a red cutting board place, the thawed raw rib-eye cut onto it, then pound it on both sides with a mallet to tenderize the meat

Method:
Turn on Electric or Gas Range to medium-high heat
1. Heat water up in a stove top pan over medium-high heat until it reaches the boiling point
2. Add the white and brown sugar, and mix together to form a paste, remove from the heat.
3. In a large container, add the garlic, soy sauce, reserved pineapple juice from the can, apple cider vinegar, and the 3 cups of regular pineapple juice.
4. Add the slurry of sugar to the container and mix together
5. Add the olive oil to the container.
6. Place the tenderized rib-eye steaks into the marinade container, cover, and place in the refrigerator.
7. Let the steaks marinate for 24 hours up to 3 days.
8. Turn on your char grill. If using charcoal instead of gas, soak the coals for 30-45 minutes in the lighter fluid before igniting. 

Doneness is a function of the internal temperature of the meat, not an amount of time. The type of grill, weather conditions, type of fuel and other factors render the art of grilling, a science. In other words, the old chef's adage is true, "It’s done when it's done." Grill for the time given in the chart or until desired doneness is achieved, turning once halfway through grilling time.

Cut
Thickness
Rare (125°) 52°C
Medium (140°) 60°C
Well (165-170°)
 74-77°C
Flank steak
1-1½ lbs.
(690 g.)
10-12 min.
12-15 min.

New York strip
1 in. (2 ½ c.)
6-8 min.
8-11 min.
11-14 min.
Ribeye
¾ in. (1.90 c.)
4-6 min.
6-8 min.
8-11 min.
Steaks:
Porterhouse, Rib, Ribeye Sirloin, T-Bone, Tenderloin, Top Loin
1 in. (2 ½ c.)
1½ in. (3.81 c.)
2 in. (5 c.)
5-7 min.
8-10 min
15-17 min.
7-9 min.
10-13 min
17-19 min.
9-11 min
13-16 min.
19-22 min.


Temperature Chart:

BLUE 

100-110°f  (38-43oC) 
PITTSBURGH (B and B)

115°f (46oC)
RARE  

 120-125°f     (49-52oC)  
MEDIUM RARE

 130°f (54oC)
MEDIUM 

140-145°f   (60-63oC) 
MEDIUM WELL 

150°f   (66oC)  
WELL DONE 

155-160°f  (68-71oC) 
BURNED LEATHER  

170°f +  (77+oC)



Assembly:
1. Once you have grilled the steak to the desired temperature, place onto the serving plate.
2. Remove the reserved pineapple slices from the refrigerator, and place one piece onto the center of the rib-eye.
3. Open the jar of Marciano cherries, ad place one cherry into the center wheel of the pineapple slice.
4. Serve the Tropical or Hawaiian Rib-eye.

Rib-eye cut




What to Drink with this?                  
Jonata Winery El Desafio de Jonata Cabernet Screaming Eagles sister winery, El Desafio cab, in Santa Barbara, California 
Kamen Estates Rhone Blend Low yield, high quality + film writing in Sonoma, California





Shrimp Stuffed Lobster Tail
Yum



Nutrition Information per serving
Serving Size
1 tail
Calories
407 kcal
Total Fat
18 g
Carbohydrates
17 mg
Protein
22 g

Serves: 10                                    Prep times:  1 HR 30 MIN                     Cook time:  30 MIN

             Ingredients:                              Imperial Measurement:                                      Metric:
Lobster Tail
10
10
Shrimp 41/50 without head
½ lb.
237 g
water
4 cups
1 Lt
Olive oil
½ cup
118 ml
Panko breadcrumbs
1 cup
237 g
Red Bell Peppers (Capsicum)
1
1
Green Bell peppers (Capsicum)
1
1
Celery
1 stalk
1
Onion, purple or yellow
1
1
Garlic cloves
3
3
Mayonnaise
¼ cup or 2 oz.
59 g
Salt
Pinch
1 g
Black pepper
Pinch
1 g
Old bay
3 tbsp.
44 g
corn
1 can (10 oz.)
296 ml
Caraway seasoning
1 tbsp.
14 g
Lemon
1
1

Tools and Equipment:
Measuring cups and Spoons
Stirring Spoon, preferably stainless steel, not wood
Chef knife
Green Cutting Board
Blue Cutting Board
Gas or Electric Range
Stovetop Pot
Strainer
Sheet Pans, baking pans
Convection or regular Oven
Mixing Bowls

Notes and Prep:
1. Wash the celery, lemon, onion, green and red bell peppers in a three sanitation system of wash, sanitize in 5 ppm bleach solution and rinse water to properly clean any contaminants. 
(5 ppm bleach solution = 1/8 tsp. per 5 gallons water or metric = 1 milliliter [ML] per 5 lt. of water)
2. Wash the lobster tail and shrimp to remove any sediment.
3. Use a blue cutting board, designated for seafood only, on the following:
a. Cut the back of the tail skin from the front to near the back, but not all the way in half. Peel the skin away, and remove the meat. Chop into little pieces, and set aside.
b. Peel and devein the shrimp, and remove the tail. The shrimp size 41/50 means you get roughly 45 to a pound. Set the shrimp aside.
4. Use a green cutting board for the following items:
a. Cut both ends of the celery stalk, you can reserve the leafy portion for a garnish if you wish. Slice the stalk long ways into several pieces, then dice.
b. Cut and remove the core and stem from the green and red peppers. Clean out all the seeds. Julienne the peppers, then dice the pieces
c. Peel the skin from the garlic and cloves, crush the cloves with the flat portion of your chef knife, then mince the garlic.
d. Peel the onion skin, cut in half, slice, and then mince the onion into small pieces
e. Slice the ends from the lemon, and then make thin slices along the round edge. Reserve the lemon for garnish.
5. Open the can of corn, and drain out the juice

Method:
Preheat a convection oven to 325°(163oC)Or
Preheat a conventional oven to 350°(177oC).
Turn on Electric or Gas Range to medium-high heat
1. In a large stockpot with water, add the lobster tail shell once the water is boiled, and cook the tails for about 10-15 minutes, to kill any contaminants. 
2. In a second pot add the olive oil, lobster meat, and shrimp. Add the caraway seasoning and the minced garlic. Stir for several minutes to cook through. 
3. Strain out the water from the shellfish, and then chill as quickly as you can before moving to the next step. If you prep this portion a day before, then chill using the 6-hour cooldown method, refrigerate, then start step 4 tomorrow. 
4. Once the shellfish has been cooled, place it in a large mixing bowl.
5. Add the corn, panko breadcrumbs, chopped vegetables, mayonnaise, salt, black pepper, and old bay to the shellfish mixture.
6. With a mixing spoon or your hands, mush and combine all together into a stuffing mixture.
7. Take a large heaping spoon full of the mixture, and stuff it into the Lobster tail. Make sure you have enough to form an oval over the center of the tail. 
8. Place the lobster onto a baking sheet pan, and put into the oven to bake for 15-20 minutes, or until 165°F. 

Assembly:
1. Place the lobster tail onto a serving plate. Take the lemon slice, and cut a small slit from the center of the sliced wheel to the bottom.
2. Rotate the top and bottom of the wheel in alternate directions to create a garnish display for the shellfish.
3. Serve

What to Drink with this?                  
Chardonnay's from:
Coldstream Hills Vineyard A Taste of James Halliday in Gruyere, Yarra Valley, Australia 
Domaine William Fevre A Grand Cru producer in the Burgundy-Chablis region, France
Jordan River Wines The Haddad Family Vineyards, and a 2000 year history of wine, Amman, Jordan 
Stag’s Leap Winery Cask 23, a Napa gem in Napa, California 

Blackhawk takes off from the Consulate courtyard


SIDES:

Country Mashed Potatoes
Yum


Nutrition Information per serving
Serving Size
5 oz. (148 g)
Calories
220 kcal
Total Fat
15 g
Carbohydrates
21 g
Protein
3 g

Serves: 10                                    Prep times:  1 HR                                  Cook time:  30 MIN

             Ingredients:                              Imperial Measurement:                                      Metric:
Potatoes
4 lbs.
1.81 Kg
Water
8 cups
½ Lt. or 473 ml
Salt
2 tbsp.
14 g
Unsalted Butter
1 lb.
.45 kg
Whole Milk
¾ cup
177 ml
Sour Cream
½ cup
118 ml
Garlic Powder
¼ cup or 2 oz.
59 g
Rosemary
¼ cup or 1 sprig
59 g
Thyme
3 tbsp. or 1 sprig
44 g
Oregano
1 ½ tbsp.
22 g
Parsley
1 bunch
355 g

Tools and Equipment:
Measuring cups and Spoons
Stirring Spoon, preferably stainless steel, not wood
Chef knife
Green Cutting Board
Mixing machine 
Gas or Electric Range
Wire whip/whisk
Stock Pots
Strainer
Peeler/grater
Mixing Bowls

Notes and Prep:
1. Wash the potatoes, rosemary, thyme, and parsley in a three sanitation system of wash, sanitize in 5 ppm bleach solution and rinse water to properly clean any contaminants. 
(5 ppm bleach solution = 1/8 tsp. per 5 gallons water or metric = 1 milliliter [ML] per 5 lt. of water)
2. Peel the skin from the potatoes using a handheld peeler or an industrial machine peeler. Keep the potatoes submerged in water to avoid turning black.
3. Cut the stem from the parsley, and then mince the leaves on a green cutting board
4. Remove the rosemary and thyme leaves from the sprigs and set aside in a separate bowl

Method:
Turn on Electric or Gas Range to medium-high heat
1. Place the stock pot with water, salt, and peeled potatoes onto the stove top and cook until boiling, roughly 25-30 minutes, or until the potatoes are tender, and come apart in your hand. 
2. Pour into a strainer to remove all water. Be careful of possible steam burn, so wear oven gloves for your protection. 
3. Place the cooked potato into a mixing bowl, attaching to the mixing machine, and turn onto low.
4. Add the unsalted butter, milk, sour cream, garlic powder, oregano, and the rosemary & thyme leaves to the mixture. Whip at low to medium speed for a few minutes to incorporate all seasonings. 

Assembly:
1. Place a heaping spoon (5 oz. 148 g) onto a dinner plate.
2. Top with country gravy or for more formal dinners use a demi-glace recipe 
3. Garnish with the minced parsley
4. Serve



Red Wine Demi-glace

Yum

Nutrition Information per serving
Calories
30 kcal
Total Fat
1 g
Cholesterol
0 mg
Amount Per Serving
2 ounces (59 ml)


Serves: 10-15                        Prep times:  15 minutes                              Cook time:  6-8 hours

Ingredients:                                         Imperial Measurement:                                Metric:
Extra Virgin olive oil
2 oz.
59 ml
Carrot
1

Celery
1 stalk

Shallot
2

Salt        
pinch
1 ml
Black Pepper
pinch
1 ml
Tomato paste
2 tbsp.
30 g
Red wine
1 cup
237 ml
Beef stock
3 cups
591 ml
Butter, unsalted
2 oz.
59 g
Flour
3 tbsp
44 g
               
Tools and Equipment:
Measuring cups and Spoons
Stirring Spoon, preferably stainless steel, not wood
Chef knife
Green Cutting Board
Fry Pan 
Chinois
Can Opener
Gas or Electric Range
Wire whip/whisk
Stovetop Pot
Stock Pot
Bowl

Notes and Prep:
1.Wash the celery, carrot, and onion in a three sanitation system of wash, sanitize in 5 ppm bleach solution and rinse water to properly clean any contaminants.
(5 ppm bleach solution = 1/8 tsp. per 5 gallons water or metric = 1 milliliter [ML] per 5 lt. of water)
2. On a Green cutting board, cut the ends from the carrot, then slice into large ½ inch chunks, repeat this process with the celery.
3. Peel the skin from the shallot; firmly chop up into smaller pieces.
4. Open a can of tomato paste and set aside two tablespoons.
5. For your stock, you have two options. The first is to cook veal bones with vegetables, mixed seasonings covered in water in a stock pot all day to create a hardy fresh beef stock. The second option you can purchase powder stock from the store, boil water on the stove and add the powder, or cube as directed on the boxes instructions. 

Method:
Turn on Electric or Gas Range to medium-high heat
1. Place your medium to large size pot onto the stovetop, and add the olive oil. Turn the pot to move the oil coating the bottom of the pan. 
2. Place your pre-sliced vegetables into the pot, and stir using a spoon. Move them around 2 or 3 times a minute to avoid them sticking or burning to the bottom of the pot.
3. Add the salt and pepper, and continue to stir for another five to eight minutes. 
4. Add the tomato paste, and then stir constantly for the next two minutes to avoid scorching the pan.
5. Add the red wine, and then switch your stirring utensil to a wire whip (whisk). Stir rapidly for the first fifteen to thirty seconds, then reduce the heat on the stove to medium, and from there keep an eye on the sauce stirring once or twice every minute.
6. After about six minutes, the wine will begin reducing into the vegetable mixture. Once it has reduced (evaporated) by about 75%, then add your beef stock to the pot. Stir it around a few times, and then reduce the heat to low put a lid on the pot, leaving a small portion open for steam to be released.
7. In a separate fry pan over medium heat, add the butter, and swirl around the pan. 
8. Once the butter is melted, add your flour and stir to combine the mixture. You can use a whisk or wooden spoon of your choice.
9. Once combined, let the mixture sit for a minute or two, and stir regularly to avoid burning the roux. You want the color to be a light tannish versus white.
10. Remove from the stove, then add the roux to your stock pot, and mix vigorously together for about 90 seconds. 
11. Replace the lid, the check on the pot every half an hour or so, giving it another stir.
12. You want to cook the sauce until it has reduced by half the original amount, roughly 6-8 hours. Make sure your drinking some Row 11 wine while you wait.
13. Remove the pot from the stove, and place a Chinois or strainer over another bowl, and slowly pour the sauce in. Use a spoon or whisk to stir the mixture, releasing it from the trapped vegetables and solid flour molecules that formed while it was cooking. 
14. The Demi-glace can now be served with your choice of red meat entrée, and starch or you can refrigerate the sauce and keep it up to 5 days before discarding. 



Southern Green Beans

Nutrition Information per serving
Serving Size
4 oz. (118 g)
Calories
130 kcal
Total Fat
10 g
Carbohydrates
5 g
Protein
2 g

Serves: 10                                    Prep times:  1 HR                     Cook time:   20 MIN

             Ingredients:                              Imperial Measurement:                                      Metric:
Haricots verts, French green beans
2 ½ lb.
1 kg + 237 g
Unsalted butter
1 lb.
.45 kg
Bacon
2 lbs.
.90 kg
Onion, white or purple
1
1
Salt
1 tbsp.
14.3 g
Black Pepper
2 tsp.
10 g
Crushed red pepper
1 tbsp.
14.3 g
White Vinegar
¼ cup or 2 oz.
59 ml
Chicken stock powder
3 tbsp.
43 g

Tools and Equipment:
Measuring cups and Spoons
Stirring Spoon, preferably stainless steel, not wood
Chef knife
Green Cutting Board
Red cutting board
Gas or Electric Range
Wire whip/whisk
Stovetop Pot

Notes and Prep:
1. Wash Haricot verts and onion in a three sanitation system of wash sanitize in 5 ppm bleach solution and rinse water to properly clean any contaminants. 
(5 ppm bleach solution = 1/8 tsp. per 5 gallons water or metric = 1 milliliter [ML] per 5 lt. of water)
2. Cut up the bacon into chunks on a red cutting board, and set aside
3. Use a green cutting board for the following preparation items:
a. Peel the skin from the onion, cut in half, and slice. Discard the skin.
b. Cut the tips from both ends of Haricot Vert beans, and discard.

Method:
Turn on Electric or Gas Range to medium-high heat
1. Over medium-high heat, melt the unsalted butter into a stove top pot, be careful not to burn the butter.
2. Once melted, add the raw bacon bits, and stir frequently until rendered, roughly 4-6 minutes. Be careful of spitting grease from the bacon fat.
3. Add the sliced onions and crushed red pepper seasoning to the mix, and cook until the onion starts to caramelize, roughly 2-3 more minutes. 
4. Reduce the heat to medium, and then add your Haricot vert beans, stirring and incorporating into the mixture. After a few moments, add the salt and black pepper.
5. After a few minutes, add the white vinegar and the chicken stock powder. Turn the heat to low, or just remove the pot from the stove, and let the ingredients simmer and rest for 5 minutes. 

Assembly:
1. At this point, you can choose to strain out the beans removing all the excess grease or keep it with the dish. Place onto a plate and serve, or cool down rapidly with ice and refrigerate until ready to use. 

What to Drink with this?                  
Champagne
Madeira
Herbal White Tea


Other recipe articles on Wine Dine and Play:





“Culinary perfection consists not in doing extraordinary things, 
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)




Who is John Galt?


TTFN




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