Christian Chefs Newsletter
September, 2002

Subscription/Unsubscription/Address Change/Contact Information can be found near the base of this newsletter.

MENU du JOUR:
      Appetizer
      Main Course
           Christianity in the Kitchen - "Our Works for God"
           CCF Trivia
           Recipe - Stuffed Pine Nut Crusted Chicken Breasts
           Recent Job Listings - 3 New
      Dessert
           Recipe Contests (For Professionals Only)
           Hints and Tips
           Featured Website - Gallery of Regrettable Food
           Chef to Chef
           A Little Something Extra
           A Merry Heart
      Toothpick

A P P E T I Z E R

I will be on a vacation for the next two weeks visiting my wonderful fiance in Sweden, so I apologize in advance if any e-mails you send us in the next couple of weeks take some time to get a response.

God Bless,
Ira Krizo, Director
CCF@ChristianChefs.org

M A I N    C O U R S E

Think about it: God made the heavens, the earth, and every living creature by just speaking everything into existence, yet we often think that we need to do things for Him??? Rather, it's the other way around - He doesn't need us to do His works, but He has chosen us by His grace and oftentimes does His works through us.

It's not that Jesus shows us the way we should go; He IS the way itself. When Jesus was walking in human form here on earth, even He gave God the Father all the credit for what works He did, saying "Many good works I have shown you from My Father." (John 10:32) Therefore, don't worry about what you need to do or where you need to go for God. At the same time, don't procrastinate either - when He tells you to go somewhere, go! Don't wait around for the millionth confirmation. Just step out in faith and He'll be right there, not necessarily to show you the way, but instead to be in Himself the way.

I once worked in a Swiss restaurant, and one of the cooks there was about the most ungodly man I've ever known. He often disappeared into the back room to smoke marijuana, cursed all the time taking the Lord's name in vain, and even bragged to everybody about how he was cheating with his best friend's wife. One time he said or did whatever he did, I glanced to where he was in disgust, and he responded in a way I never could have expected. He told me that I was wrong about him, as he was a "confirmed" Christian. So does that mean that He was saved and living the Christian life since he "believes in Jesus"? And since we aren't required to do any works for God, there is no need really to do anything godly, right? Wrong! If there are no good works in your life, has your life really been given to God to do with what He will? "Thus also faith by itself, if it does not have works, is dead. But someone will say 'You have faith, and I have works.' Show me your faith without your works, and I will show you my faith by my works." (James 2:17-18) Therefore, through salvation you will have a desire to do those works and will do them by the power of the Spirit Who lives in you - not because works are required in order for us to look good to God, but rather because you can't have faith in something without acting on it.

Ira Krizo

If God is speaking to your heart about these things, and you need somebody to talk with, please don't hesitate to e-mail us about your need and somebody from the Fellowship will contact you as soon as possible. If you have a prayer request or would like to start a theological discussion on this or any other topic, please feel free to post it in our Message Boards:
http://www.ChristianChefs.org/forums.html

First, this newsletter's question:

In cooking, what cut of meat does a "steamship" refer to?
(And if you've cooked it before, please describe your method of cooking and serving.)

E-mail your answer to "trivia@ChristianChefs.org" with "Trivia Answer" in the subject column. Also, please tell us what brief title(s) ("Sous Chef," "Dallas, Texas," or whatever - see examples below) you would prefer for your name being listed in the next newsletter, as well as how difficult you found the question (so we can improve future trivia questions).

Solution to the last newsletter's trivia question:

Question:
What is the powder that is derived from seaweed, vegetables, cereal gluten, and the residue of sugar beets?

Answer:
MSG (Monosodium Glutamate)

Additional information found/submitted on the subject:
This white crystalline powder was discovered by Japanese scientists in the 1920s. Japan is still today's largest producer of MSG. It is a very popular flavor enhancer in Japanese and Chinese cooking. Even though it has no pronounced flavor of its own, monosodium glutamate has the ability to intensify the flavor of savory foods. Numerous people have reactions to MSG that cause them to suffer from a variety of maladies including dizziness, headache, flushing and burning sensations. It is also present in a variety of processed foods such as snack foods, frozen meals, salad dressings and soups. Many ingredients naturally contain MSG, therefore are not required by law to be labeled as such. These ingredients include "hydrolyzed plant protein," "hydrolyzed vegetable protein," "kombu extract" and "natural flavoring" or "seasoning."

The first people to answer this question correctly:
Well, I didn't really make this trivia question understandable. There weren't any correct answers, so don't worry - it wasn't just you.

I prefer to use a chicken breast with its skin, wings, rib bones, and tenders attached. A skin-on chicken will tend to cook up more moist with more flavor. However, this recipe will adapt to a boneless, skinless chicken breast. Have your butcher cut the chicken the way you prefer.

Ingredients:
8 single frenched chicken breasts
8 ounces (225g) goat cheese, softened
1/2 ounce (15g) fresh basil, julienned
salt and pepper
1 cup (240ml) flour
4 eggs, lightly beaten
2 tablespoons (30ml) water
pinch of salt
1 cup (240ml) bread crumbs
2 cups (470ml) toasted pine nuts, ground

Instructions:
Make an incision in the meat of each breast. Combine basil and tomatoes with goat cheese. Spoon filling (or use a pastry bag) into breast incisions. Season chicken with salt and pepper.

Set up standard breading procedure, beginning to dip chicken first in flour, and then in eggs beaten with water and salt. Combine bread crumbs and pine nuts. Coat breasts. Place crusted breasts on a baking sheet. Cook at 425' (215'C) until chicken reaches an internal temperature of 165' (73'C). Chicken should be a deep brown. Serve whole or sliced.

More information on each of the below Job Listings, such as the job's timeline, responsibilities, pay, and how to contact the employer on each of these, can be found within the Employment area of our website (link below). There you can also find jobs that have been posted in previous months that haven't yet been filled and you can also post any job openings you have to be listed there and in this newsletter for FREE!
http://www.ChristianChefs.org/employment.html

Name = C Quarter Circle Ranch
Location = Gainesville, Texas (USA)
Position = Food Manager

Name = Carberry Tower
Location = Edinburgh, Scotland (UK)
Position = Second Chef

Name = Pine Valley Bible Conference Center
Location = Pine Valley, California (USA)
Position = Assistant Cook

D E S S E R T

Please note: Listed here are 2 contests for PROFESSIONALS ONLY in the culinary industry. There are many more contests available for nonprofessionals as well, some of them ongoing or being repeated on a monthly basis. If you're interested in those, here's one excellent website to check out:
http://www.recipecontests.com

IH/M&RS SEVENTH ANNUAL CHEF'S CHAMPIONSHIPS
The International Hotel/Motel & Restaurant Show is accepting entries for its seventh annual Chefs' Competion. The event will be held at the IH/M&R Show at the Jacob Javits Convention Center in New York Nov. 9-12. The show also includes competitions for students and teams as well as two indivudual competitions.
DEADLINE: Sept. 27
PRIZES: First Prize: $1,000; Second Prize: $500; Third Prize: $250.
WEB SITE: http://www.ihmrs.com/02/chefchampionships.html
MORE INFO & COMPLETE RULES: See above web site.

SORRENTO LACTALIS "MASTERS OF MASCARPONE" RECIPE CONTEST
Foodservice professionals, culinary educators and students are invited to develop a recipe using Sorrento Mascarpone Cheese as a feature ingredient.
DEADLINE: Sept. 30
PRIZES: Grand Prize: A 6-day/5-night trip for two to Rome, plus $500 spending money; Student Grand Prize: a $500 American Express Gift Cheque; Finalists: a $200 Gift Cheque.
WEB SITE: http://www.sorrentofs.com/MascarponeContest.htm
WINNERS LIST: Send an SASE to Sorrento Lactalis Masters of Mascarpone Food Service Recipe Contest, 2376 South Park Avenue, Buffalo, N.Y. 14220.
NOTIFICATION: Winners will be notified in writing by Nov. 15, 2002.
MAIL TO:
Sorrento Lactalis Masters of Mascarpone Food Service Recipe Contest
2376 South Park Avenue
Buffalo, N.Y. 14220

All contests listed above are provided by the company listed, NOT by CCF. For additional information on each contest, please contact the designated company for that specific listing. Enjoy!

Lemon gelatin dissolved in 2 cups of hot apricot nectar with 1 teaspoon of lemon zest makes a perfect base for jellied fruit salad.

Submitted by Diane Boone

If you know of any great hints or tips, please post them in the "Hints and Tips" area of the Message Boards. Of the ones posted there, one will be featured here in our newsletter.
http://www.ChristianChefs.org/forums.html

This is a very humorous introduction to poorly photographed foodstuffs and horrid recipes of the 1940s, 50s and 60s.

http://www.lileks.com/institute/gallery/spec.html

"A member of our church has a Fig tree, He is letting some members pick some Figs. They asked me if I knew anything about preparation of fresh Figs. I never worked with Figs right off the tree. Can anyone give us some ideas on how to prepare fresh fig. Thank you."

This quote taken from the "Culinary Q&A" section of CCF's message boards:
http://www.ChristianChefs.org/forums.html

If you're searching for particular instructions or cooking techniques or maybe have a special need, you can post these on our message boards. If you've done that and are still in need, please e-mail us and let us know so that we may highlight that need in this section of our next newsletter.

If we make it our first goal always to please God, it solves many problems at once.
Philip Howard, Jr.

Borrowed with permission from "This Day's Thought"
http://www.thisdaysthought.org

An atheist was taking a walk through the woods.

"What majestic trees! What powerful rivers! What beautiful animals!" he said to himself.

As he was walking alongside the river he heard a rustling in the bushes behind him.

He turned to look.

He saw a 7-foot grizzly charge towards him.

He looked over his shoulder and saw that the bear was closing in on him. He looked over his shoulder again, and the bear was even closer. His heart was pumping frantically and he tried to run even faster.

He tripped and fell on the ground.

He rolled over to pick himself up but saw the bear right on top of him, reaching for him with his left paw and raising his right paw to strike him.

At that instant the atheist cried out: "Oh my God!..."

Time stopped.

The bear froze.

The forest was silent.

As a bright light shone upon the man, a voice came out of the sky:

"You deny my existence for all of these years, teach others I don't exist, and even credit creation to a cosmic accident. Do you expect me to help you out of this predicament? Am I to count you as a believer?"

The atheist looked directly into the light, "It would be hypocritical of me to suddenly ask You to treat me as a Christian now, but perhaps could you make the BEAR a Christian?"

"Very well," said the voice.

The light went out. And the sounds of the forest resumed. And then the bear dropped his right paw, brought both paws together and bowed his head and spoke: "Lord, bless this food which I am about to receive and for which I am truly thankful."

Submitted by Carol Pinson

T O O T H P I C K

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God Bless,
Ira Krizo, Director
Christian Chefs Fellowship
CCF@ChristianChefs.org
http://www.ChristianChefs.org
Phone: (909) 696-3930
Fax: (508) 462-1068

Christian Chefs Fellowship
PO Box 608
Crestline, CA 92325
USA