Dear Pelican Marsh Golf Club Members,
What an amazing event! The “pre-party” event for the Naples Winter Wine Fest at The Old Collier Golf Club was a tremendous success, with fantastic food and wine. There were a number local of chefs participating, each with his own crew of student culinarians. Our task was to prepare small tasting plates of a variety of delicacies.
Executive Chef Chris Jones, from Old Collier, was the hosting chef and is also the Chapter President of our Naples-Marco Island Chapter of the American Culinary Federation. His talented and creative touch was evident in each of the featured menu items. Chef Chris had written the menu for the event some time ago, and began enlisting the participation of other area chefs once it had been written.
Each of us had several menu items for which we were responsible. We all did our prep in our own respective kitchens using foods provided by the host kitchen, then transported everything to the kitchen on site immediately prior to the event’s commencement. With our stations set and our dishes modeled for our students, we were ready to go.
Each station had carefully designed plate presentations that would equal or surpass that of any of our top restaurants. I use the term “plate” here to identify the item of service only in word, as there were a number of novel presentations, from cedar wood cones filled with Frog Legs and Southern Style Kim Chee, to simple but elegant plates of various geometrical shapes. Spirits were high as the guests filtered in and slowly began sampling our wares. Each taste was met with agreeable nods and smiles, the occasional request for another taste, and ultimately, high compliments from our guest chefs.
Foods continued to come out of the kitchen of Old Collier as well, with all of their staff and guest chefs supporting the production. It was with pleasure that I directed guests from our station to the other various food stations and gave them a “run-down” of what to expect upon their arrival.
Chef Ralph Feraco from the Naples Sailing and Yacht Club (himself a two-time Gold Medal Winner at the Culinary Olympics) manned a station featuring a contemporary version of shrimp & grits and a “right-from-the-book” recipe from this year’s Wine Fest’s Chef de Cuisine, Dean Fearing, for his contemporary Shrimp Taco. Chef Herb Small was there with his beautiful Smoked Whole Hog Barbecue, and at his side was Certified Master Chef James Hanyzeski, assisting in the process. Chef Brian Murphy from ”M” Waterfront Grill was at a station with his crew, with another southern specialty: Slow Cooked Hog Jowl with a contemporary “Hoppin’ John” Croquette.
Our offering was a 48 hour sous vide preparation of Texas Brisket, with a classic Texas “Mop Sauce”, Roasted Pepper and Chipotle Corn Bread and a contemporary “Smoked Sweet Onion Jam” as well as a plate of Country Ham with Pickled Peaches, Almond Oil, Buttermilk Drizzle, and Nitrogen Frozen Honeycomb.
From this menu I would like to share our recipe for our “Texas Mop Sauce” and a true Texas style barbecue sauce.
TEXAS WET MOP
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon chili powder
- 2 teaspoons paprika
- 1/3 cup vegetable oil
- 2 cloves garlic, crushed
- 1 large (or 2 small) bay leaf
- 1 teaspoon red pepper sauce
- 1/2 cup Worcestershire sauce
- 1/3 cup cider vinegar
- 1 tablespoon soy sauce
- 3 1/4 cups beef stock
In a medium saucepan, combine the salt, dry mustard, chili powder, paprika and vegetable oil. Stir to make a paste. Add the remaining ingredients slowly, stirring all the while.
Place over medium heat and bring to a boil. Remove from the heat and allow to cool. Pour into a container with a tight-fitting lid and refrigerate until ready to use.
Brush the mop on beef or ribs while barbecuing over dry (no water pan), indirect heat.
Makes 1 quart.
LONE STAR BARBECUE SAUCE
- 1 1/4 cups ketchup
- 1/3 cup Worcestershire sauce
- 1/3 cup lemon juice
- 1/3 cup packed brown sugar
- 1 tablespoon yellow mustard
- 1/4 cup water
- 1 clove garlic, crushed
- 1/4 cup ( 1/2 stick) butter or pan drippings from barbecue
Combine the ketchup, Worcestershire sauce, lemon juice, brown sugar, mustard, water and garlic in a medium saucepan. Place over very low heat and simmer, stirring occasionally, 1 hour. For really smoky flavor, place on the grill away from the heat source during the last hour of smoking.
Stir in the butter or drippings and cook 15 minutes longer. Pour into a container with a tight-fitting lid and refrigerate to store, up to 2 weeks.
Makes about 3 cups.
These sauces might make a great addition to your menu for Super Bowl Sunday!
Chef Marv
