Tuesday, September 3, 2013

Mt Lassen Cooking and Recipes


Mt Lassen national park is situated east of Redding CA and it is full wonder and beauty.

I recently had the pleasure of walking and cooking in the beauty that was Mt Lassen and the wonderful people that attended the Mt Lassen Yoga Retreat.

The rivers, lakes and volcanic terrain make up for some great views, swimming and camping. Pete Guinosso lead the group with his Pete G Yoga.

Pete does a phenomenal job with his retreats and I was grateful to be a part of this and have the chance to nurture (some of the guest at certain times in the retreat may have not seen it as nurture!) so many people in an outdoor setting.

Three meals a day where prepared for 55 people for 5 days and it was a lot of fun not to mention a lot of work. 
Sushi night on the first night is a always a big hit and set the tone for the rest of the week.
Here is the menu.



Mt Lassen 2013
Pete Guinosso
Chef Greg Lutes
All menu items will be obtained from local, sustainable and organic sources when possible.
Homemade trail mix, healthy Hippie bars will be on hand as well.

1.   Day One WED
a.    Dinner Only:
o   Assorted Sushi and Sashimi
o   Grilled Mahi Mahi Spicy Green Olive Remoulade
o   Warm Lentil Salad
o   Gingerade
o   Cucumber Salad
o   Peaches with Honey Yogurt Sauce









2)   Day Two: Thursday
a.    Breakfast:
o   Gluten Free Granola with Sundried Fruits and Nuts
o   Nut Free Granola
o   Organic Peanut Butter
o   Cold Cuts and Cheese
o   Rice Milk
o   Cinnamon Bread
o   Preserves
o   Hot Water For Coffee and Tea
o   Juices
o   Yougurt

b.    Lunch: - Mediterranean Chicken and Marinated artichoke Salad with Herb Vinaigrette
o   Garlic Hummus, Marinated Country Olives, Crudité Plate
o   Pitas
o   Ginger Mango Sun Tea

c.    Dinner:
o   Chicken Andouille Sausage and Shrimp Gumbo
o   Brown Rice
o   Broccoli quinoa Salad
o Gluten Free  Cookies

3)   Day Three: FRIDAY           
a.   Breakfast:
o   SAME

b.    Lunch: Bump Ass Hell – Bag Lunches
o   Make your own Sando’s with cold cuts and tuna salad
o   Sun Chips
o   Energy Bars
c.    Dinner:
o   Vegetable and Garbanzo Bean Tagine/ Raiata
o   Grilled Bread
o   Mixed Salad
o   Brown Rice Pilaf
o   Mango Tea
o   Smore bars
4)   Day Four: SATURDAY      
a.    Breakfast:
o   SAME
b.    Lunch:
o   Crunchy Vegetable Salad with Spicy Sesame Dressing
o   Lemon Ginger-aide
c.    Dinner:
o   Organic Beef Chili
o   Gluten Free Pasta with Pesto and Veggies
o   Guacamole
o   Chips and Salsa
o   Brownies
o   Corn Salad




















5)   Day Five: SUNDAY

a.    Breakfast:
o   Same
We set up our kitchen in the Butte Lake campground which is actually just outside of the national park.

Bear boxes had to be used and bringing enough food and keeping it fresh for that many people, transporting it an purchasing it all in San Francisco was a challenge in itself.

Here is the menu and some recipes.

Shrimp, Chicken and Sausage Gumbo
Serves 8

1# chicken thighs cut into 1 inch chunks
1# raw peeled and de-veined shrimp 16-20 or 16-24 size
1# hot sausage sliced into 1/2 inch slices
2 TBL minced garlic
1 cup small diced onion
1 cup small diced green pepper
1 cup 1/4 inch slices of celery
3 each sweet corn cut into thirds
1.5 cups fresh okra 1/4 in slices
1 qt chicken broth
2 TBL corn starch
2 TBL water
2 bay leafs
1 TBL gumbo file
1 TBL cajun spice
1 TBL fresh chopped thyme
1/4 cup olive oil

In a dutch oven,  brown the chicken pieces in 3 batches using a little olive oil with each batch.  Set chicken aside.  Brown the sausage in two batches. Use the remaining olive oil to sweat the garlic and all the vegetables except the okra.  Add the meat, spices and herbs to pot with broth and bring to a boil. Add sweet corn.
 Simmer for 15 minutes until chicken is cooked through or 165 degrees internal temperature and corn is tender. 
Combine the water and cornstarch until smooth and when the gumbo off the heat whisk the starch into the pot of gumbo and bring back to a simmer. Add Shrimp and Okra and simmer for 10 more minutes. 
Serve with rice.


The chili was a big hit at the campsite. I served it up with some pita bread,  diced onions and shredded cheese. I used a 13 bean dried bean mix and cooked them after soaking over night. Its a nice twist on the recipe below.



Camp Chili
Or
Super Bowl Chilli


This recipe garnered 10 first place trophies at chili cook off's!
Award winning chili 08


I like to top it with Mexican cheese blend, sliced green onions, sour cream, black olives and tortilla strips and cilantro.
Enjoy!
5# ground beef course ground if you can get it
1 lg yellow onion diced
1 red pepper diced
2 jalapenos diced about ½ cup
16 oz diced tomatoes
16 oz canned black beans drained
16 oz canned kidney beans drained
4 cubes beef bullion
2 cups water
In a pot brown the beef when the beef is about ½ brown, add the onion and peppers, continue to cook until vegetables are soft and beef is rendered. Add beans and tomatoes and water.
spices
½ cup organic chili powder ( I’m in California we use organics all the time)
1/8 regular chili powder (Use all regular if necessary)
2 tablespoon garlic powder
2 tablespoon onion powder
1 tsp dried oregano
1 tablespoon jerk seasoning (You can sub 1 tsp allspice)
1 tablespoon smoked paprika ( sub regular)
1 tsp smoked sea salt
½ tsp jalapeno powder (You can omit should be ok)
½ tsp black pepper
¼ tsp white pepper
salt to taste (2-3 tablespoons I am a salt junkie!)

Mix all dry ingredients together and add ½ to beef and then ½ to the pot after the beans are added
simmer for about 1 to 1 ½ hours
Chipotle Tabasco
Regular Tabasco