2013Our most sincere gratitude goes out

to all of our attendees, cooks, sponsors and everyone

that has helped make Men Who Cook, 2013

a great success forChristine Ann Domestic

Abuse Services

thank you all

Mercy Medical CenterBaker Tilly Virchow Krause, LLP - NorthStar Asset Management, Inc.

CR Meyer - First National Bank - Menasha CorporationThe Oshkosh Northwestern - Spark Advertising - Valley Insurance Associates

Hillary Quella Photography

O u r p r O u D S p O n S O r S

T A b l e O f C O n T e n T S

Appetizers 7

side dishes 16

entrees 26

desserts 46

2013O u r C O O k S

Cancer Nutrition Tips & Cancer-Fighting Foods

Recommended by Dr. Rick Davis, Radiation Oncologist, Mercy Medical Center

You can protect your health, feel better, and increase your ability to fight off cancer and other diseases by making smart food choices. Research has shown a large percent-age of cancer-related deaths are directly linked to lifestyle choices such as smoking, drinking, a lack of exercise, and an unhealthy diet. How you choose to prepare your food and what foods you choose to eat are all important.

Avoid Processed Foods - Foods that come in a box are loaded with preservatives and chemicals, have a tendency to contain high-fructose corn syrup, and an abundance of sugars and fats.

Go Green! - Leafy green veggies are loaded not only with fiber, which is essential for a healthy digestive system, but also contain lots of protein, fiber and essential vitamins and minerals.

Color is Important - Fresh and raw fruits and vegetables, especially colorful ones, are loaded with rich phytochemi-cals, which help your body fight disease and boost your immune system.

Stay Hydrated - Up to 60% of an adult humans body is composed of water. Water helps us digest our food providing us with energy, it helps to transport waste out of the body, and aids in controlling body temperature.

Keep Meat to a Minimum - You can cut down your cancer risk substantially by reducing the amount of animal-based products you eat and by choosing healthier meats such as chicken, turkey, and fish.

A p p e T i z e r S

The table settings in UW- Oshkosh’s Reeve Memorial Union

Cheese Bal l sBy: Grant E. Bir tch

1 large jar of pimento stuffed olives 1/8 tsp. salt10 oz. Cracker Barrel Sharp Cheddar 1/2 tsp. paprika3/4 C flour sifted 1/2 stick of butter or margarine

Grate half of the brick of cheese. Blend together flour, seasoning and butter like a pie crust. Slowly work in the grated cheese.

When the cheese is incorporated, take a walnut sized piece of dough, use your thumb to make a hole, insert the olive and roll until round.

Bake for 10 minutes at 400º or freeze and bake 12 to 15 minutes at 400º

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Grant Birtch has been an expert chef for eight years and is a Christine Ann Board Member. He is half of Hesson & Birtch, LLC, and practices law in the areas of business, real estate,

estate planning, and probate. He is an involved member of the Wisconsin State Bar, serving as Chairman of the Audit Committee and having served on the Board of Governors. He and his wife are the proud parents of Ben (cooking for the first time this year), Mae and Chris.

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Cheesy Smoked Ja lapeños with BaconBy: Er ic Smil tneek

Makes 60 pieces

16 oz. cream cheese, softened 1 1/2 C shredded cheddar cheese2 oz. beer 15 jalapeños1 oz. dry ranch dip mix 1 1/2 lbs. of bacon

Mix cheese, beer, and ranch dip then stir until smooth.

Cut stems off jalapenos and cut in half lengthwise, removing seedsPlace beer cheese dip in jalapeno halves. Wrap each half with one strip of bacon and cut half widthwise.

Smoke the jalapenos for at least one hour.

A family physician at Thedacare Physicians, Eric enjoys seeing patients of all ages and cares for pregnant women. He loves grilling, smoking meats, and cooking foods of all kinds

including a whole pig on a spit. Eric joins us for this year’s fun.

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Chipot le Devi led Eggs with Smoked Sa lmonBy: Ale jandro Scott Becerra

Makes 24 pieces

12 hardboiled eggs2 oz. French’s yellow mustard6 oz. Hellman’s real mayonnaise2 oz. El Pato chipotle sauce½ lb. smoked salmonSalt to tastePepper to tastePaprika to dressFresh cilantro

Peel hardboiled eggs and slice down the middle.

Carefully empty cooked yolks into a mixing bowl, add mustard, mayonnaise and chi-potle sauce. Stir until a uniform texture is reached.

Season with salt, pepper and additional chipotle sauce to taste.

Fill halved eggs with mixture. Dab more chipotle sauce on top of each egg. Place a small piece of smoked salmon on each egg. Sprinkle with paprika and then garnish each egg with a pinch of fresh cilantro.

Alejandro brings his expertise from South of the Border Restaurant for his fifth year in a row. He welcomes this opportunity to give back to this beautiful community, which he feels truly

blessed to be a part of. He is also an emerging artist in Oshkosh.

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Ranch Sausage StarsBy: Sherr i f John Matz

Makes 4 to 5 dozen

1 lb. cooked crumbled sausage1 1/2 C grated sharp cheddar cheese1 1/2 C grated Monterey jack cheese1 C prepared Hidden Valley ranch1 - 2.25 oz. can sliced ripe olives1/2 C chopped red pepper1 pkg. fresh or frozen wonton wrappersVegetable oil

Blot sausage dry with paper towels and combine with cheddar and Monterey jack cheese, salad dressing, olives and red pepper.

Lightly grease a mini (or regular) muffin tins and press 1 wrapper in each cup. Brush with oil, bake 5 minutes until golden. Remove from tins, place on baking sheet and fill with sausage mixture.

Bake 5 minutes at 350°F or until golden.

Sheriff in Winnebago County since 2011, John Matz is also a member of the Wisconsin Army National Guard and serves as the Operations Sergeant Major for the 121st

Field Artillery. He also served in Operation Iraq Freedom in 2009-2010. He enjoys spending time with his three sons, mowing his lawn and doing landscaping proj-ects. One of his sons is following in John’s footsteps by recently being hired in Dane County

as a Corrections Officer.

cooking tips

Briefly soak fresh berries in a bath of cold water and a touch of vinegar, it will kill mold spores and help the berries hold longer.

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Reuben Egg Rol l sBy: Peter Adams, Nei l Kotter & Just in Wolf

2 C cooked corned beef, diced1 C green cabbage, finely shredded1/2 C cooked sauerkraut4 slices Swiss cheese, diced8-10 egg roll wrappers1 egg, beaten2 C vegetable oilThousand Island dressing

Combine in a large bowl corned beef, green cabbage, sauerkraut and Swiss cheese.

Place 3-4 tablespoons of mixture near the point closest to you. Fold and tuck the mixture tightly and continue rolling, folding in the side points. Brush and seal with beaten egg.

Continue until all egg rolls are finished and refrigerate, covered with a damp paper towel.

To cook, heat 2 cups vegetable oil to 350 ⁰. Fry 3 to 4 egg rolls at a time for 6-8 min-utes or until golden brown. Remove and drain on a paper towel.

To serve slice in half or thirds and plate with Thousand Island dressing

All on loan from Citizens First Credit Union, Neil, Justin, and Peter have been cooking together for four years. If you need banking help just ask these guys!

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Swedish Meatbal l s By: Greg Wypiszynski

1/4 lb. ground pork Gravy:1 lb. ground beef 5 Tbs. flour1 Tbs. shortening 3 C water1/3 C chopped onion 3 beef bouillon cubes1/2 C cracker crumbs 1 Tbs. vinegar1/2 C milk1 tsp. cornstarch1 egg1/4 tsp. nutmeg1 Tbs. sugar1 tsp. salt

Mix beef and pork. Sauté onion in shortening, add sautéed onions to the meat.Add cracker crumbs, milk and cornstarch. Add beaten egg, nutmeg, sugar and salt. Chill meat mixture one hour for easier handling. Pinch off pieces of meat mixture and shape into balls about walnut size. Brown meat-balls in pan. Keep drippings in pan.

To skillet add flour and make roux with remaining pan drippings. Add butter if needed to thin out roux flour. Add water, bouillon and vinegar. Whisk to dissolve bouillon and even-out sauce. Add meatballs. Bake for 1 hour at 350°.

A chef for all thirteen years of Men Who Cook, Greg is the Director of Graduate Studies at UW Oshkosh. He gives us this Swedish treat and most peoples favorite appetizer.

S i D e D i S h e S

cooking tips

Use a chimney grill starter as a heat source for your wok.

Always let your meat rest, especially off a hot grill, this allows liquids to reabsorb before slicing, assuring you

serve juicy steak and chicken.

Bacon Ranch Potato Sa ladBy: Andrew Col l ins

2 1/2 lbs. small red potatoes, quartered8 oz. bacon, chopped6 eggs, hard boiled, chopped1 red bell pepper, chopped2 stalks celery, chopped1 medium onion, diced1 cucumber, peeled, seeded and diced3 Tbs. white wine vinegar 2 Tbs. Ranch seasoning8 oz. sour cream

Place potatoes in large pot, add water to cover by an inch or two, and bring to a boil. Reduce to simmer and cook until tender, about 10 minutes. Drain and cool. Cook bacon until crispy, then remove from pan and drain on paper towel.

Mix cooled potatoes, bacon, eggs, bell pepper, celery, onion and cucumber in large bowl.In a small bowl, mix Ranch seasoning with 2 Tbs. vinegar and let it sit for 5 minutes to allow flavors to bloom. Add the sour cream and mix well. Thin with additional vinegar if desired (should still be fairly thick). Add to potato mixture and stir thor-oughly. Chill before serving.

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Andrew of ThedaCare Physicians has been cooking with Men Who Cook for six years.

Curr ied Carrot Soup with Ci lantro Coconut Milk Swir lBy: Luke Courtoi s

1 lb. carrots, peeled and chopped1 medium onion, chopped1 heaping Tbs. minced garlic (jarred garlic, not fresh)1 tsp. minced ginger2 Tbs. hot curry powder2 C vegetable broth2 C water2 - 14oz. cans coconut milkSalt to taste1 bunch of fresh cilantro

Simmer the carrots, onions, ginger, garlic and curry powder in vegetable broth and water for 20-25 minutes, until carrots are soft.

Allow to cool slightly, and then puree in blender, working in batches if needed.Return to heat and stir in 1 can coconut milk until well combined. Season generously with sea salt, to taste.

Place 1 can of coconut milk and 1 coarsely chopped bunch of cilantro in a blender and blend until smooth. Place the mix in a squeeze bottle and garnish each serving with a swirl of the green coconut milk.

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This is Luke’s first year with Men Who Cook. So, watch out, because he is… “Luke Courtois. A man, who cooks for you.”

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Fresh Tomato Avocado and Mozzare l la Sa ladBy: Joaquin Lira & Michae l Munson

Makes about 8 servings

6 Plum tomatoes, chopped16 oz. fresh mozzarella cheese pearls, drained1/3 C fresh basil, minced1/4 C olive oil3 Avocados peeled and chopped

In a large bowl, combine the tomatoes, cheese and basil. Pour oil over the tomato mixture and toss to coat. Just before serving, stir in avocados.

Joaquin has been providing his expertise as a chef for all thirteen years of the event. Joaquin is employed at Winnebago County Human Services and is a volunteer at numerous

non-profit and community organizations. He is an Oshkosh resident, married with three children.

Michael joins us again for his fifth year; he joins us from Cummings Power Generation.

Lime Black Bean Fies ta Sa ladBy: Troy Patterson & Fest iva l Foods

Makes 15 large portions

2 - 108 oz. cans black beans, rinsed 3 Tbs. cumin seed40 oz. whole kernel corn 16 oz. lime juice6 C diced red, yellow and orange peppers 4 tsp. black ground pepper3 Pt. grape tomatoes, cut into halves 2 Tbs. taco seasoning3 oz. basil 1/2 tsp. cayenne pepper8 oz. cilantro, chopped 6 oz. honey, pure grade2 Tbs. garlic powder

Mix lime juice, honey and all seasonings well. Add remaining ingredients and toss gently.

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Troy joins us from Festival Foods with a fiesta summer salad. Thank you to Troy, and Festival Foods, for helping us as a chef sponsor once again this year.

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Mama Steph’s Six-Ingredient Sausage Gnocchi SoupBy: Char l ie Pr ice

8 oz. ground hot Italian sausage About 2 cups water16 oz. package potato gnocchi 10 oz. fresh spinach15 oz. beef broth 3 oz. grated Parmesan cheese, for topping15oz. Italian stewed or diced tomatoes

In a large soup pot or Dutch oven, brown crumbled sausage over medium – high heat, breaking up with spoon or spatula.

When completely browned, stir in water, broth, tomatoes, and spinach. Bring to a boil while stirring and reduce heat to simmer. Add the gnocchi and allow to simmer for 3-5 minutes; the gnocchi will float to the top when ready.

Ladle into bowls and top with Parmesan cheese, salt and pepper to taste.

This is Charlie’s second year as a chef! He is employed at Oshkosh Corporation. Charlie is the son of our lovely Legal Advocate, Fran. He joins us again - no guilt or pressure involved!

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Spaghett i Squash & Green Bean RicottaBy: Ken Fr iedman

1 spaghetti squash 2 tsp. rosemary 1 lb. green beans, cut in half or thirds 1 1/2 tsp. basil1 tsp. garlic powder or 3 cloves, chopped 1 Pt. ricotta 1 1/2 C parmesan cheese 1 tsp. black pepper1 jar Francesco Rinaldi spaghetti sauce Salt to taste28 oz. can diced tomatoes with basil

To prepare spaghetti squash, cut in half lengthwise and remove seeds. Place one half in microwavable dish with one inch of water and microwave on high for 20 minutes. Repeat for other half. Use a fork to shred squash into “spaghetti” and place in a large mixing bowl.

Preheat Oven to 375

Add the beans, ricotta, 1 cup of parmesan, spaghetti sauce, tomatoes and spices to a mixing bowl with spaghetti squash. Mix well then spoon mixture into a baking dish(es). Sprinkle remaining parmesan on top and bake for 30 minutes.

cooking tips

Invest in parchment paper for lining pans. It makes all of your baked goods super easy to remove, and it makes cleanup a dream, no butter-flour

mixture or errant batter to scrape off.

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Wild Rice SoupBy: Bret t A. Beaul ieu

Makes 8 cups

1 Tbs. diced onion 1/2 C finely grated carrot6 Tbs. butter 1/2 tsp. salt1/2 C flour 3 Tbs. chopped almonds3 C chicken broth 1 C half and half2 C cooked wild rice Chopped parsley for garnish (optional)1/2 C minced ham

Sauté onion and butter until onions are clear. Add flour to make rouge then cook for a couple of minutes over medium heat.Whisk in chicken broth slowly and bring to boil. Boil for a few minutes until the soup starts to thicken.

Add the wild rice, minced ham, carrot, almonds and salt then simmer for 5 minutes. This is the base soup and can be refrigerated for serving later. Add the half and half and serve .

Brett of Allstate joins us again for his third year as a chef to cook one of our favorites.

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cooking tips

Before you chop chili peppers, rub a little vegetable oil into your hands and your skin won’t absorb the spicy chili oil.

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Ben’s Boom Boom Shrimp By: Ben Bir tch

1 lb. shrimp, shelled and deveined smaller shrimp work best1/2 C mayonnaise1/4 C Thai sweet chili sauce3 -5 drops hot chili sauce1 box Panko Bread CrumbsHalf a stick of butter (or two egg whites)

Mix mayo and sauces for coating and refrigerate for at least one hour

Melt the butter in a bowl and coat the shrimp, then coat them in the Panko bread crumbs. Pan-fry the shrimp and drain them on paper towel. Toss the shrimp in the sauce and serve on a bed of lettuce.

This is Ben’s first year on his own. This recent graduate of Colorado College and visitor to China cooks with an Asian influence. He has helped his father, Grant, for two years and is

now WOWing us with his own specialties.

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B o u r b o n B a c o n B a r b e q u eB y : J o n P a d g h a m & Y a t e s Va n d e h u e v e l

4 C packed brown sugar 2 Tbs. garlic powder 1 1/2 C cider vinegar 1 Tbs. black pepper1/2 C worcestershire sauce 1 1/2 tsp. chipotle pepper powder1/2 C bourbon 4 C ketchup1 Tbs. dried thyme 1/2 C light corn syrup4 strips cooked bacon, chopped 2 Tbs. favorite BBQ dry rub1 Tbs. ground mustard 1 high quality smoked pulled pork

Bring brown sugar, vinegar, and worcestershire sauce to a simmer. Add everything else except the corn syrup and ketchup then simmer for 10 minutes. Add the ketchup and corn syrup then simmer for 20 more minutes.

When it is done simmering remove from heat and let cool to room temperature. Once the sauce is cool, place it in a container and store in the refrigerator. This sauce is best if you let it rest couple days in the refrigerator to allow the flavors to come together.

When you are ready to serve this sauce, serve it with the highest quality smoked pork butt that you can get, preferably smoked over charcoal.

Jon takes a day off from the WI State Public Defender’s Office to cook for his sixth year. Yates, from CR Meyer, joins Jon in his first year cooking.

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Braised Shor t RibsBy: Dave Coe & Mark Kaspar

2 Tbs. olive oil 3 garlic clovesKosher Salt 5 sprigs fresh thymeGround pepper 8 sweet cherry peppers4 meaty boneless short ribs 1/2 C sherry vinegar1 small onion pealed 2 sprigs tarragon1 carrot pealed 2 1/2 C chicken stock1 celery stalk chopped

After browning the ribs, move them to a roasting pan.

Sauté the vegetables, using the same pan as used with the ribs, then add vinegar and stock to deglaze the pan. After bringing it to a boil, add the vegetables and liquid to the roasting pan.

Cover the pan with foil and finish in the oven for 3 hours at 350 ⁰.

Dave and Mark, both of Kimberly-Clark, are in their second year as chefs with an ambitious and delicious recipe.

cooking tips

To keep potatoes from budding in the bag, put an apple in with them.

Never store your bannanas with other fruit, they emit more

ethylene gas than other fruits do, which triggers ripening.

Unless, of course, you want them to ripen faster!

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Cannel l in i Beans with Ita l ian SausageBy: Patr ick Boswel l

2 packages Italian (preferably venison) sausages, cut into pieces or crumbled 2 C dried cannellini beans, prepared or 4 cans cannellini beans10 fresh sage leaves & more for garnish1/4 C olive oil Red pepper flakes3 cloves garlic, minced Sea salt & black pepper2 C crushed canned plum tomatoes Turkish oreganoChicken, beef or vegetable stock Thyme1/2 C finely chopped onions Marjoram Optional: polenta, risotto, pasta, parmesan cheese

In a large sauce pan, heat oil over medium heat. Add garlic, sage leaves, thyme, marjo-ram, Turkish oregano, onions, red pepper flakes and sauté for until the ingredients are soft and translucent.

Stir in the cooked beans. After infusing the flavor into the beans (couple of minutes), add the crushed tomatoes, salt, pepper and the stock if needed. Add sausages. Stir together and simmer gently, cooking until sausages thoroughly cooked and all ingredi-ents warmed. Add more spices, salt and pepper to taste. Cover saucepan to keep warm and turn off heat until ready to serve.

Transfer the warm bean dish to individual bowls, on top of polenta, risotto, pasta, or on its own. Garnish with a sprig of fresh sage and optional parmesan cheese.Without sausage or parmesan cheese, this is a vegan dish. Without parmesan cheese, it is dairy free. Served by itself or with gluten free pasta, it is also gluten free.

A dedicated chef of seven years, Patrick comes to us from Wheel & Sprocket.

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Chilaqui les By: Gordon Hintz

1/3 C vegetable oil 10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight) 3 cups roasted tomatillo salsa Kosher salt and fresh ground black pepper 1/2 C crumbled queso fresco2 thinly sliced onions, separated into rings 1/2 C Mexican crema, creme fraiche or sour cream 1/4 C chopped fresh cilantro leaves, for garnish

Best to use four individual casserole style dishes.

Pour about 1/3 cup vegetable oil into a large sauté pan over medium heat. When the oil is hot (about 360⁰), add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.

In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh ci-lantro and serve immediately.

State Representative Gordon Hintz was re-elected to his fourth term in the State Assembly for the 2013-2014 Legislative Session. He joins us once again for the good of our cause and

the community.

cooking tips

To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing; or microwave it for

10 to 15 seconds.

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Chad’s Chi l iBy: Chad Mil ler

Makes 10 Quarts

1 large onion, diced 4 – 28 oz. cans of tomato sauce1 stalk celery, thinly sliced 3 – 16oz. cans of hot chili beans2 jalapenos 2 -28 oz. cans of diced tomatoes2 chili peppers Cumin1 lb. tenderloin 3 packages McCormick’s Hot Chili Mix1 lb. hot Italian sausage3 lbs. hamburger6 pack Newcastle Brown Ale , 2 for the chili, 4 for the cook!A lot of chili powder and black pepperApproximately 1 Tbs. baking soda (this takes out acidity)

Combine tomato sauce, 2 packets of chili mix, half of the onion, half of the celery, chili powder and black pepper into a large stock pot and heat on low to medium.

Brown hamburger and drain; add 1 packet of chili mix, the remaining half of the onion, celery, chili powder and black pepper. Grill the tenderloin, Italian sausage and all the peppers, allowing them to rest before chopping.

Add all of the ingredients (you should have drank 2 beers while cooking) to the to-mato sauce to simmer for one hour. Wait 3 days and serve.

As a first time Men Who Cook chef, Chad has agreed to help us spice things up with his version of Chili.

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Greek Chicken with Tomatoes , Peppers , Ol ives & FetaBy: Dr. Rick Davis & Dr. Thomas Kl inkhammer

Makes 8 servings

4 boneless, skinless chicken breast halves, cut into bite-sized pieces1/4 C flour1 tsp. olive oil Greek seasoning salt:1 large onion, sliced lengthwise 2 tsp. garlic salt1 green pepper, sliced lengthwise into strips 2 tsp. lemon pepper3 roma tomatoes, cut into eighths 2 tsp. oregano3 Tbs. Kalamata olives, chopped 2 tsp. dried mint3 Tbs. feta cheese, crumbled

Dredge chicken in flour mixed with 4 teaspoons of Greek seasoning.

Heat oil in a large skillet over medium heat and add chicken, sautéing for 3 to 4 min-utes until cooked through. Remove the chicken from the pan and set aside.

Add onion to skillet and sauté until tender, about 2 minutes. Add bell pepper and cook another 2 minutes. Return chicken to skillet and cook 1 to 2 minutes, sprinkling with remaining Greek seasoning the mix in the tomatoes.

Remove from heat, transfer to serving dish, and sprinkle with olives and feta cheese.

Dr. Davis and his partnering chef, Dr. Tom Klinkhammer, found their recipe on the American Cancer Society website. Dr. Rick Davis is a board certified radiation oncologist

practicing at Mercy Medical Center’s Michael D. Wachtel Cancer Center. Dr. Davis shared, “Pursuing the radiation oncology specialty satisfies my interest in the science of cancer and

my love of helping motivated patients using some of the most advanced technology in medi-cine.” Dr. Tom Klinkhammer is a medical oncologist at Mercy Medical Center.

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Gri l led Soy Ginger Sa lmon By: John Strous

1 1/2 lb. wild Alaskan salmon filet 2 Tbs. brown sugar2 Tbs. olive oil 1/2 tsp. ground ginger1 Tbs. soy sauce Freshly ground pepper – a smidge3 Tbs. white wine 1 clove garlic1/2 tsp. lemon juice Several fresh rosemary trimmings

Mince or press garlic in a small bowl, mix in other ingredients and whisk together. This mixture/sauce can be used as a marinade. I use it during the grilling process to glaze and flavor the salmon.

Fold a large piece of aluminum foil (large rectangle) in half. Open up the piece of aluminum foil and lay the salmon filet, skin side down, on one side of the folded foil, then place the aluminum foil and salmon directly on a hot grill for 4½-5 minutes.

Spray the side of the aluminum foil that does not have the fish on it with a nonstick spray, then carefully flip the aluminum foil over, so that the salmon lands on the side you just sprayed. You can now carefully peel back the aluminum foil, which should have the skin and scales stuck to the non-sprayed surface. You may need to use a fork and knife to help in the process.

Stir and pour the marinade over the salmon filet. Bend the edges of the aluminum foil up a bit, to keep the sauce around the filet. Let the salmon filet and sauce cook together for an additional 4½-5 minutes (extend time to 5 ½-6 minutes per side for a larger filet). Remove the salmon from the grill on the piece of aluminum foil, and flip it again, onto a serving platter. You should see attractive grill marks and a hint of a rich, brown glaze.

The Director of the Medical Technology Program at UW Oshkosh, this is John’s eleventh year as a chef.

cooking tips

When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they’ll mash to a beautiful texture and soak up the

butter and cream more easily

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Open-Faced Cheeses teak SandwichesBy: Tom Buchta

8 portobello mushrooms, stems removed Salt and pepper1 red bell pepper, julienne cut Olive oil1 green bell pepper, julienne cut Garlic salt1 small yellow onion, julienne cut Salt and pepper1 lb. tenderloin steak, sliced about 1/2” thick2 oz. cheese, Swiss, Monterey jack, or mozzarella

Position oven rack 6 – 8” from broiler and preheat broiler to high. Line a large rimmed baking sheet with foil. Arrange mushrooms on foil upside down, coat lightly with olive oil, and sprinkle with salt and pepper. Broil for 7 – 10 minutes. Take out of oven, transfer mushrooms to paper towel to drain.

Meanwhile, heat large skillet, add oil and then add peppers and onions. Season the vegetables with garlic salt and pepper. Cook for about 12 minutes, stirring occasion-ally, until tender. Set sautéed vegetables aside and add steak to same skillet. Sear each side of steak until browned, about 3-4 minutes on each side.

Line baking sheet with new piece of foil; arrange mushrooms again upside on foil. Place sliced steak on top of mushroom. Top evenly with pepper-onion mixture, and then top with shredded cheese. Place into preheated oven and broil until cheese is melted, about 1 minute.

This entire meal can also be prepared on grill. Simply grill the mushrooms and sauté vegetables on foil, then assemble vegetables and cheese on top of mushrooms and shut lid of grill for a minute or two. You can also make appetizer sized pieces by using smaller mushrooms.

Tom, of WS Packaging, is in his tenth year as a chef, offering his delicious recipe.

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Per fect Pr ime Rib By: Jim Wolter & Jon Lee

10 to 12 pound prime rib without bones2 full cloves of garlic1/2 C Montreal Steak Seasoning 1/4 C Lowery seasoning1/4 C fresh ground pepper1/8 C salt

Use a gas grill that uses indirect heat for cooking, approximately 450⁰.

Let prime rib stand at room temperature for at least 1 hour before cooking.

Clean garlic cloves and using a garlic press, press the garlic onto the prime rib, rub the pressed garlic evenly over the top, sides and ends of the prime rib. Mix together seasonings, pepper, and salt. Spread over outside of the prime rib.Use a meat thermometer that can be read from outside the grill. Insert your meat thermometer. Place the prime rib directly onto the center of the grill and close the cover (don’t open the grill until you’re ready to remove).

When the meat thermometer reads 100⁰, turn the grill off (do not open the cover), approximate cooking time is 2 hours. In approximately another 45 minutes the meat will be rare (125⁰). An additional 45 minutes will bring the meat temperature to 135⁰ (medium rare). Open the grill and remove meat. Use tin foil to loosely cover meat for 10 to 15 minutes to set juices. Slice to your desired thickness for serving.

Jim and Jon are pairing up again for the third year in a row; although, Jim has been cooking for a total of eight years. Jim comes to us from WE Energies, and Jon works for the City of

Appleton.

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Ponzu Chicken Breast By: Ted Gal loway

Makes one serving

1 garlic clove, minced 1 chicken breast3 scallions, cut 1” diagonally 5 asparagus spears3 mushrooms, sliced Peanut oil1/4 C Mirin Cilantro1/4 C Ponzu

Preheat a skillet with peanut oil; place the garlic in the plan and sauté for about 30 seconds. Add the chicken breast, sear both sides. Add the Mirin and Ponzu sauce; turn the heat down to simmer.

Approximately 5 minutes from the breast being properly cooked add the mushrooms and stir. Shortly after add the asparagus and stir.

Your goal is to cook the chicken thoroughly, reduce the sauce by approximately half. Additional water may need to be added to cook the breast without reducing the sauce completely.

Arrange the chicken breast on a plate, arranging the vegetables, cilantro and pouring the sauce over your creation. Rice is a great partner to go along this dish.

From the Galloway Company, Ted brings his culinary creativity to us again for twelve years in a row!

cooking tips

After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.

Used coffee grounds can also absorb nasty odors from your hands.

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Roast Beef RouladenBy: Kim Theusch

4 pieces beef top round, sliced with the grain Mustard gravy:4 pickle spears 1 oz. butter4 peeled carrots 2 C beef stock4 bacon 1 Tbs. chopped garlic1/4 C diced onions 2 oz. sweet and hot mustard4 oz. horseradish sauce 2 Tbs. diced shallotsSalt and pepper to taste 1 Tbs. lemon juice 3 oz. white wine 1 Tbs. chopped parsley

Sauté butter, garlic and shallots then deglaze with white wine. Add the beef stock and all other ingredients, bring to boil and thicken with corn starch and cold water.

Coat the pieces of beef with mustard, then salt and pepper. Roll up the beef with onions, carrots and pickle spear then wrap with a piece of bacon. Place them in a baking dish with a small amount of beef stock and cover. Cook slow and low, at 300°F for 2½ hours or until brown and tender.

Kim helped his grandfather and father raise cows on a small family farmstead near Kewaskum. He never ate meat from a supermarket and will excitedly extol the virtues of

fresh, locally raised beef, pork and poultry. After working in the industry for over 20 years, Kim has returned to the roots of good/fresh food. Kim started a “hobby” making sausage, but the popularity of the sausages he shared with family and friends made him realize this

had become something more. He believes that you will agree that there is no comparison to the flavor of fresh, locally raised meat and handmade sausages.

Kim and his wife own Butcher Block Meats and Cheeses in Oshkosh.

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Smoked Br i sket BBQ Sl ider By: Aaron Fidder

1/2 beef brisket1 Qt. Favorite barbeque sauce4 Tbs. Smoker seasoning24 Slider buns

Place the beef fat-side up. Generously sprinkle smoker seasoning over meat allow it to rest for one hour. If you have a smoker, smoke for 6 to 8 hours. If you have a grill, add hickory chips and grill as low as possible with the lid closed to allow smoke to penetrate the beef (may have to add chips several times).

If using an oven, bake at 300⁰ for about an hour per-pound or until the internal temperature reaches 140⁰. Allow the brisket to cool over night before thinly slicing the meat against the grain (removing excess fat as you go).

Place the sliced beef in a shallow baking pan and gently stir in barbeque sauce. Bake at 300⁰ covered until it reaches 165⁰. Serve the desired amount on a bun and enjoy.

Aaron brings his skills from the Machine Shed Restaurant back again for his third year as a chef.

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Stuf fed Pasta Shel l sBy: Mark Rohlof f

Makes 4-8 servings

24 jumbo pasta shells 1 egg1 lb. sweet Italian sausage 2 C shredded mozzarella cheese1 1/4 C cottage cheese, drained 22-26 oz. jar of your favorite pasta sauce10 oz. frozen chopped spinach Non-stick cooking spray1/2 C grated parmesan cheese 13” x 9” baking pan

Cook shells to al dente, per box instruction, rinse and set aside.

Brown the sausage, drain the fat and place the sausage in large mixing bowl. Add the drained cottage cheese, defrosted and drained spinach, parmesan cheese and egg. Use your hands to mix thoroughly.

Preheat oven to 375⁰. Spray the pan with non-stick spray then spread a thin layer of pasta sauce into bottom of pan. Spoon a heaping spoonful of sausage and cheese mix-ture into the shells; place shells in a pan. When the pan is full of shells, pour remain-ing pasta sauce over shells, spreading around to slightly cover each shell.

Cover shells with mozzarella cheese and bake for 40 minutes. Allow the dish to set for at least 5 minutes before serving.

The Christine Ann Center is a neighbor of City Manager Rohloff’s City Hall office, and he knows the good that the Center and its staff provide to the Oshkosh area. Mark has been

City Manager of Oshkosh since 2008 and is a 30 year veteran of city management. He has helped to transform the city into a customer-oriented service organization. He is proud of these accomplishments in city government; none of them involve cooking, so there are no

guarantees with his dishes! At home, Mark is father to four boys, they enjoy his stuffed shell recipe specialty, so enjoy!

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Bacon Bourbon BrowniesBy: Greg Schneider

Soft butterFlour 2 tsp. vanilla extract4 large eggs 1/2 C flour, sifted1 C sugar, sifted 1/2 tsp. kosher salt1 C brown sugar, sifted 1/2 C cooked, cooled and crumbled bacon8 oz. melted butter 3 Tbs. bourbon1 1/4 C cocoa, sifted 1/4 C bourbon

Preheat the oven to 300⁰. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars then add remaining ingredients, mixing to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Re-move from oven and immediately pour 1/4 cup bourbon on them.

This is Greg’s second year making delicious desserts. Who knew bacon, bourbon and choco-late could taste so good!

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Chocolate Caramel BrowniesBy: Dr. Bradley Hunter

2 - 14 oz. bags of caramel 2 sticks of butter, melted1 - 12 oz. can of evaporated milk 2 - 12 oz. bags of mini chocolate chips2 packages of German chocolate cake mix

Preheat oven to 350⁰.

Mix 1 box of cake mix, 1 stick of butter (melted), and 1/3 cup of evaporated milk in a bowl. Press into a 18 x 13 half-sheet cake pan evenly (this is the bottom layer). Bake the bottom layer in the oven for 6 minutes, remove and cool (this is the bottom layer).

Mix the other box of cake mix with one stick of butter (melted), and 1/3 cup of evaporated milk in the bowl. Press onto a wax paper covered half sheet pan with wax paper hanging over the edges and place in freezer or chiller to firm up (this is the top layer).

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Chocolate Caramel Brownies , cont inued

Melt the caramels and with the rest of evaporated milk (should be around 2/3 cup). Spread caramel over the cooled bottom layer and sprinkle with the chocolate chips.

Carefully place the top layer over the caramel and chocolate layer, peeling off the wax paper.Bake 15-18 minutes, be very careful it is heavy at this point. Allow time to cool slightly before cutting.

This is Dr. Hunter’s newbie year! Chiropractic is his specialty because he likes to help people. He gets satisfaction from seeing the progress his patients make as they regain their quality of life, becoming pain-free through chiropractic care. He is a member of the Wisconsin Chiro-practic Association, Propel, Oshkosh Rotary Club, Safety Council, and a Leadership Osh-

kosh Graduate. Dr. Hunter can be found at Belville & Associates Chiropractic Clinic at 440 North Koeller Street in Oshkosh.

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Chocolate Fudge CookiesBy: Ben Frank

Makes roughly 50 cookies

1 C all-purpose flour pinch salt1 C whole wheat pastry flour 1 C firmly packed brown sugar2 tsp. baking powder 1 C granulated sugar5 oz. unsweetened chocolate 1 Tbs. Malibu Caribbean Rum1 stick unsalted butter Confectioners sugar (about 1 ½ C)4 large eggs

Mix together flour and baking powder and set aside.Bring a pan of water to a bowl, then removed from heat. Put the butter and choco-late in a bowl and set on water stirring occasionally until melted. Alternatively, use a double boiler.

In a large bowl, whisk eggs with salt and both sugars. Whisk in melted chocolate/but-ter, then rum. Stir in flour. Put a piece of plastic wrap over the top of the dough after compressing it to the bottom of the bowl. Chill for 2 hours or overnight.

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Chocolate Fudge Cookies , cont inued

Fill a small bowl with the confectioner’s sugar. Use a spoon and rubber spatula to scoop out about 2 teaspoons of cookie dough at a time. Drop the cookie dough balls into the bowl of confectioner’s sugar. Depending on the size of your bowl, you can do about 4 cookie balls at a time. Using your hands this time (coat your finger tips in some of the sugar so they don’t get too sticky) roll the dough balls in the sugar. They do not need to be neat balls of dough. So long as they’re all coated with sugar, it doesn’t matter if they’re oblong or jagged or whatever shape, don’t worry, they’ll come out fine.

Transfer to a cookie sheet lined with parchment paper and bake at 350⁰ for 10-12 minutes.

Joining us for a third year, Ben is bringing back his expertise as a chef with a wonderful des-sert. Ben has an MD/PhD and is a stay at home dad with four children. He loves to bake

for his family of six, his play group of eight, the YMCA boot camp class of 20, and Sunday school of 30. He was featured on Martha Stewart - the stay at home dad show, where he

cooked kale chips with Martha. Watch the clip HERE.

cooking tips

If you are only going to use half of a pepper, cut it in half and the leave stem on the portion with

the top on that you are not using. The stem will keep the leftover pepper fresh 3-4 times longer

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Java Jive CheesecakeBy: John Rubino

Serves 12

Crust:9 oz. chocolate wafer cookies, crushed to fine crumbs1/8 tsp. fine sea salt7 Tbs.unsalted butter melted

Crush cookies in re-sealable plastic bag or food processor. Add salt. Brush the bottom and sides of a 10” spring-form pan with melted butter.

Preheat oven to 350⁰

Combine the rest of the butter with the cookie crumbs. Reserve ¾ cup of crumbs for garnish and press the remaining mixture evenly into the bottom of the pan. Bake for 6 minute, remove from oven and cool.

Filling:2 Lbs. cream cheese, softened 3/4 C Kahlua liqueur1 C granulated sugar 1/4 C heavy cream5 large eggs, room temperature 3/4 C semisweet chocolate chips, melted1 tsp. pure vanilla extract Boiling water (for water bath)

Use an electric mixer with a paddle to whip cream cheese on medium speed for 2-3 minutes. Add sugar and mix for 2 minutes more. Reduce speed to medium-low and add eggs one at a time. Scrape down the sides of the bowl after three eggs and again after the last egg. Add vanilla, liqueur, and heavy cream and increase speed to me-dium. Mix for 4 minutes. Scrape down the sides after 2 minutes.

Java Jive Cheesecake, cont inued

Cover outside of spring-form pan with a double layer of tinfoil. Pour batter into prepared crust. Pour melted chocolate in a spiral pattern over the batter. With a butter knife, draw lines from the center of the cake to the edge.

Place the wrapped pan into a large baking pan and place in oven. Add boiling wa-ter into the larger pan until it is about halfway up the side of the spring-form pan, creating a bath.

Bake for 25 minutes, reduce the heat to 225⁰ and bake for 1 hour and 45 minutes to 2 hours or until the middle is no longer shiny and the cheesecake is firm.

Remove the spring-form pan from the oven (leave the water bath in the oven to cool). Run a small thin knife around the inside edge of the pan and let cool to room temperature. When cool, loosely cover and refrigerate for 6 hours or over-night.

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Java Jive Cheesecake, cont inued

Topping: Garnish:1 1/2 tsp. instant coffee powder 3/4 C semisweet chocolate chips, melted1 tsp. hot water 1/4 C powdered sugar1 1/2 C heavy cream 12 chocolate covered coffee beans1 1/2 Tbs. granulated sugar

Dissolve the instant coffee in the hot water, set aside to cool. In cold metal bowl, beat cream just until it begins to get foamy (about 45 – 60 seconds). Add sugar and cooled coffee. Continue to beat until peaks form, about 3 minutes.

To serve cheesecake, remove cake from pan and place on serving platter. With the reserved crumb mixture, created a narrow border around the top of the cake. Evenly space the chocolate covered coffee beans around the cake. Drizzle the top of the cake with the melted chocolate and dust with powdered sugar. Serve with the whipped cream.

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John joins Men Who Cook for the first time this year. Owner of Stitch-on-Time Custom Embroidery, he works out of his home in order to be able to provide delicious meals for his

wife Teresa. He has been known to exclaim “I am not a chef, but I play one on TV.”

Key Lime Pie Rice Kri spy TreatsBy: Wayne Traska & Marty Zolgman

1 stick butter16 oz. marshmallows6 C Rice Krispies cereal1 tsp. vanilla1 1/4 C graham cracker crumbs1/2 of a small (3 oz) box of lime Jello1/2 C white chocolate chips Melt the butter in a large saucepan over low heat. Once melted, add in the marsh-mallows and constantly stir until they are melted. Add in the vanilla and the lime Jello, stirring until the Jello is completely dissolved. Add the Rice Krispies and begin stirring to coat. Add the graham cracker crumbs and continue stirring until mixture is completely coated. Dump into a 9X13 pan and gently press with greased or damp hands to spread evenly. Melt the white chocolate chips in the microwave in 30 second intervals, stirring in be-tween until fully melted. Drizzle over the treats in the pan. Let cool for 30 minutes, then cut into pieces and enjoy!

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Wayne Traska & Marty Zolgman, Key Lime Rice Krispies & Rice KrispiesWayne is from Switchgear Power Systems for the third year. His wonderful wife, Susan, is Christine Ann Domestic Abuse Services Development and Marketing Director. They have three great children. Marty joins Wayne from Kimberly-Clark. He is the husband of our

Board Member, Victoria Beltran.

Steamed Cranberry PuddingBy: Phi l Sper l ing & Ken Sper l ing

1/4 C dark molasses1/4 C corn syrup2 tsp. baking soda1/3 C hot water1 1/3 C flour2 C cranberries, cut in half

Mix all ingredients, pour into greased mold. Cover with aluminum foil and steam for about 1 hour

Sauce:1/2 C butter1 C sugar1/2 C cream1 tsp. vanilla8 oz pkg cream cheese

Bring to boil. Serve hot over steamed pudding.

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Phil and Ken join us as chefs again for five and six years respectively. This father-son team tempts our taste buds with this tantalizing dessert.

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2013

S e e y O u i n 2 0 1 4 !