Showing posts with label Menu. Show all posts
Showing posts with label Menu. Show all posts

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
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.
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.
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

Tuesday, March 6, 2012

Lot 7 SF Menus

Here is the current offerings at Lot 7 for both happy hour and regular menu. We created the menus to serve food that is all about the ingredients and approachable. In essence we are a neighborhood joint!
Take a look and stop in and give it a try if you find yourself in the mission an hungry.

Oysters $1 
Draft Beer $3 
Wine $4 
(sauv. blanc) 

$ 7 
Cheese & Salami 
Fried Calamari 
Baked Oysters (5) 
Fish & Chips 
Crab & Artichoke Dip 
Grilled Merguez Sausage 
w/Applewood Smoked Bacon & Braised Cabbage 


Small-6 chef’s choice oysters/ 6 shrimp cocktail/ 6 half shell littlenecks/ Dungeness crab louie A.Q. 

Oysters- Tomalas Myagi’s / Drake Bay/ Hood Canal ½ dozen 15 dozen 
Shrimp cocktail 12 
Crudo- Yellowtail himachi, black garlic, meyer lemon, avocado, chili oil 


Baked oysters- rockefeller 12 
Manilla clams- leeks / white wine/ garlic /marble potato 14 
Mussels- kale/ ancho/ fennel 14 
Batter fried rock cod and chips - gribiche sauce 14 
Dungeness crab mac ‘n cheese 14 
Charcuterie- salumi/ pork terrine/ coppa/ date mostarda / violet mustard 
Cheese- humboldt fog/ lamb chopper/ point reyes bleu/ pecorino/ quince (2) 9 / (4) 16 

salad / SOUP 

Seafood Chowder- clams/ crab / rock cod 7 
Blood orange marinated beets - walnut and goat cheese fritters / wild arugula 
Roasted butternut squash salad & buratta-market greens / truffle balsamic vinaigrette 


Rare grilled ahi tuna/ roasted artichoke and potatoes / meyer lemon emulsion/ pickled garlic 19 
Foraged mushroom tagliatelle-smoked mozzarella /creme fraiche /caramelized brussel sprouts 12 
Grilled wagyu flap steak- mashed potato and parsnips/choy/ bordelaise/ crispy onions 21 
Pan seared halibut-crab and spinach risotto/ winter citrus & shellfish reduction 21 


Shaved Brussel Sprouts Broccolini & Lentils French Fries 

Tuesday, January 10, 2012

Guest Chef Menu- Rockridge Oakland

Executive Chef Greg Lutes Presents
Guest Chef Menus
The cooking starts the 31'st of January 

Menu One
organic winter greens – uncured honey pepper bacon/ Point Reyes bleu/ kohlrabi / goddess dressing
Monterey calamari- artichoke/ preserved lemon/cured olive/lentils/tat soi
wild mushroom taglitelle- crispy brussels sprouts/ pecorino/ truffle
pan roasted California swordfish- chorizo and butternut squash hash- bouillabaisse sauce/  smoked  sweet onion relish
braised pork shoulder- farro and rutabaga risotto style/pickled kumquat, dino kale and curry leaf jus
apple/oat/ flax seed crisp/ coconut water sorbet
Menu Two
sweet potato chowder- pimenton and crispy prosciutto
organic kale and watercress – warm Humboldt fog crostini/ Shinko pear/ walnuts and sherry vinaigrette
warm terrine of pork pate and rillette/ lentils/ date mostarda
tagine of chicken thighs and root vegetables – fregola/ tangerine /olives/ rapini
pan roasted mahi mahi- maple glazed acorn squash/wild rice/oyster mushrooms/beurre rouge/pickled cranberries
Sticky toffee and persimmon pudding