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OUTLINE:
Introduction
Christianity in the Kitchen - The Main Course
Learning Subject of the Month - Barbecue Southern Style
Recipe Contest
Featured Recipe - More Barbecue
Recent Job Listings - 1 New
Featured Website - Crosswalk.com
As you've probably already noticed, we still have the same old logo picture and the banners are still on our webpages. Both of these have been delayed for their reasons, but they're both still expected to change soon, God permitting.
We'd like to remind every professional cook or chef who receives this newsletter that we have made available to you a FREE program (that many others have already taken advantage of): the Pen-Pal program. You can choose how many people you want to be matched with, and can change that number at any time. We try to match people with similar interests and can match you with people in various different areas of our industry. This is a great opportunity to meet and fellowship with others who have similar interests as yourself, the main one being, of course, your love for God Almighty. Click HERE to go to the form on our website that you can fill out to enroll in this free program. After you send it, you should hear back from us within a week or two with the people we've matched you with.
HE DESIRES TO BE THE MAIN COURSE
"My food," said Jesus, "is to do the will of Him who sent me and to finish His work" - John 4:32
It's a pity we live in a fast-food world, where little care, love or preparation goes into preparing a main course. A true chef's delight is in his ability to put together the necessary ingredients that create the finished work. When a chef finishes creating a main course, what he sees and what you see are two different things. You've been waiting. You have no idea of what's going on behind the scenes. You're wondering if the course is as good as people say it is. Maybe the chef's not at all what they say he is. You're thinking: I came a long way for this, so it'd better be good. And when it comes all you can think of is satisfying your hunger and curiosity. The chef sees a creation, a masterpiece. He's worked meticulously to make sure every ingredient has been measured and added correctly. Timing is everything. The climate has to be right. "It is finished," he thinks to himself when it's done, and one more person will eat of his toil and sacrifice. John 4:1-42 has a wonderful recipe for every person who desires to be one of God's chefs, someone who would be willing to momentarily set aside his own goals to pursue that of the Father's. While the disciples thought of physical hunger and thirst, Jesus dealt with the spiritual hunger and thirst of an individual.
Unlike us, Jesus immediately initiates the conversation. He is compassionate to the Samaritan woman's need for water and offers to provide it (v. 10). Without challenging her questions, He informs her she is wrong in her preconceived notions about who can have a relationship with God (vs. 11-13). She asks to have her thirst quenched (v. 15). He brings her to admit her sin, teaches her how true Christians should worship and brings both her and many others into a relationship with Him as the main course for their lives (vs. 14-42). What kind of food have you had on your plate lately? Have you delighted in only having Christ served as the main course of your life? Have you taken the time to prepare the ingredients He's provided you with to serve others the food that will allow Him to finish His work? As you partake of dinner with friends or relatives tonight, think of the ingredients that great Chef used in bringing us into a relationship with Him: a wooden cross, a set of nails, a crown of thorns, vinegar, a sign, a sprinkling of blood, our sins and His son. Never forget God's recipe for your salvation...it's in His priceless name that we pray this.
By Tony Batista
http://nazirite.faithweb.com
Tony's poems have appeared in both secular and Christian journals, including The Connecticut Poetry Review, Footprints, Black Bear Review, Skylark and others. To receive the on-line "Word of the Day" I help publish, please send e-mail to: liony38@aol.com
If God is speaking to your heart about these things, and you need somebody to talk with, or if you have any specific prayer requests, please don't hesitate to e-mail us about your need and somebody from the fellowship will contact you as soon as possible.
BARBECUE SOUTHERN STYLE
Back in the 70's when I was growing up, and barbecue was mentioned, we thought of hamburgers and hot dogs. Or if it was a special occasion, then maybe we would barbecue chicken or steaks.
Well, I have grown up and so has barbecue. You can inexpensively add a gas grill to any professional kitchen and use a variety of wood chips, like hickory, mesquite, apple, cherry, maple, pecan and even grape.
Barbecuing has gone well beyond burgers. You can serve seafood, lamb and even side dishes hot from the grill. Believe it or not, you can even serve vegetarian faire from the grill! Here's a great resource for vegetarian grill recipes:
http://www.vegsoc.org/Recipes/coals.html
Barbecue can add pizzazz to the menu of any restaurant. The best barbecuing web site I've found is:
http://www.barbecuen.com
Here are some of the menus that we used at our restaurant and catering company, The Glenwood Grill & Simple Pleasures in Raleigh, NC. There's only room to print a few recipes in this newsletter, so if you would like recipes for any of these dishes, feel free to e-mail me at scotty_b@att.net.
The All American Menu:
Chili-Rubbed Chicken with Barbecue Table Mop
Potato Salad
Coleslaw
Lemonade and Beer
Lemon Meringue Pie
The Pacific Rim Barbecue:
Shell Fish Skewers w/ BBQ Glazing and Dipping Sauce
Sesame Soba Noodle and Vegetable Salad
Iced Tea and Beer
Ginger-Macadamia Brownies
Vegetarian Grill:
Portobello Mushroom Burgers w/ Basil-Mustard Sauce
Brown Rice, Corn & Grilled Vegetable Salad
Herbal Iced Tea
Nectarine Cobbler
Provincial Grill:
Grilled Rosemary Lamb
Two-Bean and Roasted Red Pepper Salad
Grilled Tomatoes w/ Aioli
Breadsticks
Red Bandol or Beaujolais
Fresh Raspberries and Cream
You can see by these menus that the use of a grill can add a new dimension to your menu. And as I mentioned earlier, by implementing flavored woods, your creativity can really roll. Barbecued items give a real home comfort feeling to your menu.
Now here in Carolina, when we think of BBQ, we think of something completely different. While many states and regions say they have the authentic recipe for BBQ, North Carolina serves the best honest-to-goodness pulled-pork BBQ sandwich in the world. It would add a nice home touch to any menu; even a Yankee would like it.
Now the secret to a good Carolina-style BBQ is to slow-cook the pork. If you have the equipment, you can slow-cook it on the grill; if not, slow-cook it in your oven. If you use your oven and still wish to get the effects of wood chips, just buy the desired wood in plank form and soak it; then bake your pork on the plank in the oven.
This recipe will feed about 10-12 people.
Start with six pounds (2.7Kg) of pork shoulder. (That's Boston butt to you guys up north.)
Cut each pork piece in half and sprinkle with a dry rub made of ground pepper, dark brown sugar, paprika, salt and cayenne pepper. Cover and refrigerate, allowing the meat to marinate 2-6 hours.
The most widely used wood chip or plank for cooking is hickory. However, I prefer pecan. Soak the chips or planks in cold water at least 30 minutes. Make a barbecue mop and barbecue sauce (recipes below).
Cook the pork at 250'F (120'C). Every time you check the pork, (every 45 minutes to an hour) baste it with the barbecue mop. Do not check your meat too often. It needs to stay in the closed grill or oven so that the wood smoke can flavor the meat.
Cook the pork until it registers an internal temperature of between 165-170'F (74-77'C), turning occasionally. This will take about three hours.
Transfer the pork to a baking sheet and let stand at least 15 minutes. When the pork is cool enough to handle, shred the pork into bite size pieces, discarding any fat. DO NOT chop it up; pull it apart by hand.
Mix any pan drippings into the pork. Spoon the pork onto a bun and drizzle with BBQ sauce. Do not mix it up with a heavy sauce, just drizzle a bit on the pork and serve with coleslaw, steak fries or fried okra and a side of BBQ sauce.
Y'all have fun with your barbecue. And feel free to contact me if I can be of any help.
Living for Jesus,
Scott Brewer
scotty_b@att.net
Being that we have members from all walks of the food-service industry we're now giving the option for anybody to e-mail CCF with any questions you may have about this article as well as other food or faith-related questions.
PORK RECIPE CONTEST
WEB SITE: http://www.freshpork.com/contest
PRIZES: First Place Prize = Weber Genesis Gas Barbecue Grill, cover, and four-piece set of barbecue tools; Second Place Prize = Garden Swing with Canopy and a 6-player croquet set; Third Place Prize = Char-Broil 1,650 watt "Deluxe Electric Smoker"
DEADLINE: July 31
INFO: Enter your pork recipe for a chance to win a Weber Gas Grill and other great prizes! All recipes must include fresh pork. Entries will be judged on creativity, ease of preparation, taste appeal, and appearance.
1/4C (59ml) Unsalted Butter
6T (69g) Minced Onion
1 1/3C (315ml) Cider Vinegar
1 1/3C (315ml) Ketchup
1C (227g) Packed Dark Brown Sugar
1/4C (59ml) Brewed Coffee
1t (5ml) Worcestershire Sauce
1/4t (1g) Cayenne pepper
Procedure:
Melt butter in a heavy saucepan.
Saute onions in the butter for 3 minutes.
Add remaining ingredients.
Bring to a boil, stirring frequently.
Reduce heat and simmer until sauce is reduced to about 2 2/3C (630ml), which takes approximately 30 minutes.
Season with salt and pepper.
Note: Sauce can be prepared ahead and held refrigerated for 1 week.
1C (236ml) Cider Vinegar
1/2C (118ml) Water
1T (15ml) Worcestershire Sauce
1T (7g) Ground Pepper
1T (7g) Red Pepper Flakes
1T (19g) Salt
2t (10ml) Vegetable Oil
Procedure:
Mix all ingredients in a bowl and set aside until ready to use.
Yield: Serves 4
3/4C (177ml) Balsamic Vinegar
6T (89ml) Olive Oil
3T (44ml) Fresh Lemon Juice
3T (21g) Fresh Minced Rosemary (1T/7g dried if you must)
6 Cloves Minced Garlic
1t (2g) Ground Black Pepper
12ea. 1" (2.54cm) thick Loin Lamb Chops (fat trimmed)
(optional) Mesquite Wood Chips soaked one hour (Grape Wood Chips are good, too)
Procedure:
Mix first 6 ingredients in a small bowl.
Place lamb chops in a single layer in a glass dish.
Pour marinade over meat, cover with foil and refrigerate for 4 hours, turning chops occasionally.
Prepare grill.
Season lamb with salt and pepper and place on grill.
Grill chops till done basting with marinade.
To submit a job for a cook or chef or to view our database of previously posted jobs, please click HERE.
**
Name = Ohio Camp Cherith
Location = Madison, Ohio
Timeline = July 17-Aug. 14, 1999
Position = Assistant Cooks
Responsibilities = Responsible to head cook, preparing 3 meals daily for 130 people
Pay = $1000 for all weeks. Room and board included.
Second Position = Dishwashers
Responsibilities = Wash pots and pans, set up dining hall for meals.
Pay = $50.00/week, room and board included
Contact:
Chrisley Colwill, Director
camcolwill@aol.com
350 So. Hambden St.
Chardon, Ohio 44024
(440) 285-0732
CROSSWALK.COM
Crosswalk.com is a great all-around Christian website. They offer CrossingGuard (free web filtering), MovieGuide (family-friendly movie reviews), Events (find Christian events in your area), Omnilist (search over 5000 Christian websites), Radio (5 choices of online Christian radio stations, including Modern Rock, Adult Contemporary, Praise and Worship, Urban Gospel, and Dance). In addition to these, they have numerous Christian communities, an area of their website to help you with your money, information on current Religion News, help with your spiritual life, games, cartoons, numerous chatrooms, and more.
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finances.html
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God Bless,
Ira Krizo, Director
Christian Chefs Fellowship
ChristChef@aol.com
http://www.ChristianChefs.org
P.O. Box 608
Crestline, CA 92325-0608
Phone: (909) 338-0876
Fax: (508) 462-1068
AOL Buddy list name = "ChristChef"
ICQ number = 15520005
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