United States Marine Corps Birthday

The 238^th 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:

By Cuisine  /  By Country

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 10^th 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 350^oF 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^°F (163^oC). Or

Preheat a conventional oven to 350^°F (177^oC).

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

Yum

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:

Afghan Cuisine

Chicken stock

Pollo a la Brasa

Peruvian Cuisine

Chupe de Camarones

Ají Verde Sauce

Row 11 Red Wine Demi-Glace

Peruvian Rice (Arroz Peruano)

Lomo Saltado

Limean Carapulcra

Papa Rellena

Suspiro a la Limeña

Peruvian Shrimp Chowder

See the whole list by visiting “The Wine Dine and Play Article Glossary” 

Other Pictures:

The Chef's and I exhausted after the meal

Making the Cake:

“Culinary perfection consists not in doing extraordinary things, 

But in doing ordinary things extraordinarily well.”

-Angelique Arnauld (1591-1661)

Who is John Galt?

TTFN

Chef Charles " Charlie" Trotter

A Legend Passes Away

Chef Charles " Charlie" Trotter

September 8, 1959 – November 5, 2013

By Chef Sean Overpeck (CFE) 

Article published November 11, 2013

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Though I have never eaten at any of Charles Trotter’s Restaurants, on my first trip to Chicago in 2012 I wish that I had. When I returned in 2013 I chose to go to Alinea instead because Trotter’s was now closed permanently.  I do regret not going now, as I would have loved to have had the  chance to eat his food, meet him in person, and shake his hand before his passing. I still admire him none-the-less as a person that all in food service could look up to as a great chef and a revolutionary in modern cuisine. He inspired me in many ways since he started into fine dining and fine culinary the same way I did, and continue to do. He didn’t get any degree’s costing $100,000, or say that he graduated from this school or that one, he just went to work, watched and learned, he experimented, and he read lots of cookbooks. He will be greatly missed.

Born: September 8, 1959, Chicago, Illinois, USA

54 Years old

Spouse: Rochelle Smith (married in 2010)

Children: Dylan Trotter

Awards: James Beard Foundation Award for Outstanding Chef, James Beard Foundation Award for Humanitarian of the Year,

Education: New Trier High School, University of Wisconsin-Madison, California Culinary Academy

17 published books, among them:

Charlie Trotter Cooks at home (2000)

Charlie Trotter's Meat and game (2004)

Charlie Trotter's Seafood (1997)

Charlie Trotter's Vegetables (1996)

He likened cooking to an improvisational jazz session in that as two riffs will never be the same, so too with food.

He was awarded the Humanitarian of the Year award in 2005 by the International Association of Culinary Professionals. He invited groups of public high school students into his restaurant as part of his Excellence Program two to three times per week: after eating a meal, the students were told how the food was prepared and the motivations of those preparing it.

Trotter also was unusual among celebrity chefs for his outspokenness in matters of ethics, most famously when he took foie gras off the menu in 2002 for ethical reasons. However, Trotter refused to be associated with animal rights groups stating "These people are idiots. Understand my position: I have nothing to do with a group like that. I think they're pathetic."

He made a cameo appearance in the 1997 film My Best Friend's Wedding, screaming at an assistant "I will kill your whole family if you don't get this right! I need this perfect!" a parody of a stereotypical screaming angry chef.

At just 28 years old Trotter opened his eponymous “Charlie Trotter's restaurant” in Chicago in 1987. On December 31, 2011, Trotter announced that the restaurant would close in August 2012, citing a desire to travel and to pursue a master's degree. It was named as the 30th-best restaurant in the world by Restaurant Magazine and 5th-best in the United States in 2007. In 2010 Charlie Trotter's was one of three restaurants in Chicago to be awarded two stars by the Michelin Guide.

In 2000, he opened Trotter’s To Go, a take-out gourmet retail shop in Chicago’s Lincoln Park neighborhood, at 1337 W. Fullerton, a high-end delicatessen and catering store. This closed in July 2012.

In 2004, Trotter opened C, a seafood restaurant in Los Cabos, Mexico. It closed in November 2008.

In 2008, Trotter opened his second namesake restaurant in Las Vegas known as Restaurant Charlie. The restaurant garnered extraordinary praise from critics and received the Michelin Guide One Star award in 2009. The restaurant also received the 2009 James Beard Award for "Best New Restaurant". Within the restaurant was a smaller, private bar known as Bar Charlie in which diners were seated overlooking the kitchen preparation and receive a hands-on experience. Due to the recession, it closed in March 2010.

He had planned to open a restaurant in New York City in a new building being built at One Madison Park, but a foreclosure crisis prevented it. On November 5, 2013, Trotter was found unresponsive in his home by his son Dylan. After being transported to the hospital, he was pronounced dead. Sources designated cause of death as a heart attack.

From Starchefs.com:

Charlie Trotter didn’t come from a food-focused family, attend culinary school, or start working in kitchens when he was 14. In fact, it wasn’t until college that Trotter discovered his passion for fine cuisine with the help of a roommate who loved to cook. Trotter—now an internationally renowned chef—taught himself the craft of cooking through practice, reading cookbooks, eating in the best restaurants, working under great chefs, and traveling.

His personal, modern interpretation of cuisine—one that increasingly blends Asian elements—set the bar for creative fine dining in America, paving the way for many of today’s best restaurants and chefs. He has received countless accolades, including eight James Beard Awards, induction into the Relais & Châteaux, membership in Traditions and Qualite, and five stars from the Mobil Travel Guide.

Trotter is the author of 14 cookbooks, the subject of two management books and the host of a nationally aired cooking show, “The Kitchen Sessions with Charlie Trotter," on PBS.

Beyond his culinary endeavors, Trotter has embarked on a number of philanthropic activities, including supporting national and international charities. Closest to his heart is the Charlie Trotter Culinary Education Foundation. Since its inception in 1999, Trotter has hosted weekly dinners for high school students and underwritten annual fund-raising dinners for the foundation.

Chef Trotter received an award at the White House from President Bush and Colin Powell for his work with the foundation and was named one of only five “heroes” to be honored by Colin Powell’s charity, America’s Promise. In 2004, Chef Trotter was awarded the “Humanitarian of the Year” award by the International Association of Culinary Professionals for his overall service to the community. And in 2008 he won both the StarChefs.com Chicago Rising Stars Mentor Award and StarChefs.com Community Innovator Award. Most recently, Trotter was named the 2012 James Beard Humanitarian of the Year.  

From Charlie Trotter’s Restaurant, Chicago

Charlie Trotter's is regarded as one of the finest restaurants in the world. For nearly 25 years, the restaurant has dedicated itself to excellence in the culinary arts. Charlie Trotter's Restaurant is innovative and progressive in the world of food and wine and has been instrumental in establishing new standards for fine dining worldwide. The restaurant is recognized by a variety of prestigious national and international institutions. Among those include its being a member of Traditions et Qualité . This Forbes Five Star award winning restaurant has won 11 James Beard Foundation awards, including 'Outstanding Restaurant' (2000) and 'Outstanding Chef' (1999) and most recently Chef Trotter won 'Humanitarian of The Year" (2012). Wine Spectator named the restaurant 'The Best Restaurant in the World for Wine & Food' (1998) and 'America's Best Restaurant' (2000). Wine Enthusiast named it ‘America’s Best Wine Driven Restaurant’ (2006) and it has been voted one of the ‘World’s 50 Best Restaurants’ by Restaurant Magazine since 2004. Chef Trotter is the author of 14 cookbooks, three management books, and is the host of the nationally aired, award winning PBS cooking series, The Kitchen Sessions with Charlie Trotter. Beyond his numerous culinary ventures, Chef Trotter has philanthropic ties to many charities. Most close to his heart is the Charlie Trotter Culinary Education Foundation. Since its inception in 1999 the foundation has raised over $1,000,000 to award to individuals seeking careers in the culinary arts. Chef Trotter has received awards at the White House from both President Bush and Colin Powell for his work with his Culinary Education Foundation and was named one of only five 'heroes' to be honored by Colin Powell's charity, Americas Promise . In 2005, Chef Trotter was awarded the Humanitarian of the Year award by the International Association of Culinary Professionals for his overall service to the community.

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