From W H Murry The Scottish Himalayan Expedition

Until one is committed,there is hesitancy, the chance to draw back, always ineffectiveness. Concerning all acts of initiative (and creation) thereof one elementary truth, the igorance of which kills countless ideas and splendid plans: that the moment one definitely commits oneself, then Providence moves too. All sorts of things occur to help one that would never otherwise have occurred. A whole stream of events issuesmfrom the decision, raising in one’s favor all manner of unforeseen incidents and meetings and material assistance, which no man could have dreamed would have come his way. Ihave learned a deep respect for one of Goethe’s couplets:

Whatever You Can Do, or Dream You Can, Begin It. Boldness has Genius, Power and Magic in it.

This past weekend my wife and I had the pleasure of hosting Team Beach Tractor, an entry in the Sunset Magazine “One Block Feast” contest.

My wife, Midge, and I served on a local Fourth of July committee where we met team member Christine and first learned about the contest. Just being exposed to her excitement and enthusiasm we could do nothing else but offer our yacht (the Papagallo II) for their team feast.

Gotta be honest with you, had little idea what it was all about. Team Beach Tractor, I thought to myself, “whats that all about”!? The team boarded early Sunday morning, some of the children in tow, complete with canvas tote bags filled with home grown onions, garlic, greens, eggs, potatoes, goat cheese, and sea-salt. Later in the day the oysters, chicken (I hoped already butchered!), cod, cerviche, wheat rolls, dessert, homemade beer and wine were to be delivered.

I was enlisted to oversee the galley, giving instruction on how to use the kitchen equipment. As the preparations began there were strict orders that no ingredients could be used in the food preparation that were not supplied by the eight family team members. This was all about sustainability and home grown foods, right down to the sea salt. back to the good ole’ pioneer days! The canvas tote bags were a dead giveaway that these folks were serious (no brown paper shopping bags for these folks!).

As a classically trained chef (Culinary Institue of America), with a food service career that spans over 45 years and several restaurant ownerships, I was blown away by the teams enthusiasm and eye for detail (check out the table setting photo above).

As the magic hour for the serving of the meal approached everything was made ready for the appetizer course with dinner and dessert to follow. The Sunset Magazine team soon arrived, headed up by Food Editor Margo True, along with staff photographers.

With a glass of wine in hand we gave them a warm “welcome aboard the Papagallo!” All was set for a gala evening on board. Many toasts were offered throughout dinner, as often is the practice as we cruise the bay. Listening to some of the conversations and recapping the days activities, it dawned on me how incredibly special this whole event was.

As a non-team member, observing from a distance I couldn’t help but take note of how these young families exhibited a bright, fresh approach to enjoying life with family and friends. I think this is not so true for me and my generation.

Margo, a special note to you: Having visited your website, it is obvious that your contest is a big undertaking for all involved. I am sure a lot of time and effort went into this to make it all happen.

Hats off to you and the entire Sunset team for coming up with and developing the idea. I suspect that the end result of all this collective effort will be much more than a one-block feast. From what I witnessed, the family team members have experienced a closeness, respect, joy, love, friendship and understanding of each other that will carry forward into the months and years ahead. This to me is a much more difficult task to accomplish in the sustainability arena.

Your contest program is much more than growing and raising foods, add into the mix the importantance of living more abundantly with those around you. Major kudos and congrats are in order for the Beach Tractor Team and the Sunset Crew.

Bacon Wrapped Dates with Kahlua Cream

This is one of our most popular items served on many of our party cruises. Happy to share the recipe, easy to prepare at home.

Ingredients:
30 to 40 pitted dates
1 Lb. regular sliced bacon (not thick sliced)
1 cup heavy cream
2 to 3 shots of Kahlua

Method:
1. Cut whole lb. of bacon into thirds
2. Wrap each date in a 1/3 bacon slice and run a round toothpick
through the date to secure.
Place on a sheet pan and brown in 375degree oven, turning at least once.
3. When browned, remove and place on a serving platter.

Sauce:
4. Combine heavy cream and Kahlua and reduce by at least half
5. Pour over warm dates and serve.
6. Optional: for a spicier version, add a few dry red chillies to sauce.

Aim for success, NOT perfection. Never give up your right to be wrong,because then you will lose the ability to learn new things and move forward with your life. Remember that fear always lurks behind perfectionism. Confronting your fears and allowing yourself the right to be human can, paradoxically, make you a far happier and more productive person Quote by Dr. David M. Burns To avoid situations in which you might make mistakes may be the biggest mistake of all.

Prized for its delicious flavor, beautiful shell and as a mythical aphrodisiac, the abalone has been cherished for centuries. The following recipe was shared with me over 40 years ago by Chris and Pat Jones, free divers on the California Central Coast.

Recipe

Ingredients:

16-1oz. Abalone Medallions
3 whole eggs, lightly whipped
2 cups crushed saltine crackers
2 cups clarified butter
Juice from 1 (one) fresh lemon
Chopped parsley – optional

Method:

1. Dip abalone in beaten eggs, then cracker crumbs – hold on side.

2. Heat butter in saute pan until a fresh cube of bread browns quickly. Butter is now at proper heat to saute.

3. Place abalone medallions in the pan and cook over medium-high heat for approximately 45 seconds to a minute, each side golden brown It is imperative not to over cook the abalone!

4. To finish, squeeze the juice of the lemon over abalone.

Serve immediately, garnish with chopped parsley if desired.

PS: OK to drizzle a little of the pan butter over the plated abalone medallions.

Chef’s Note: In my restaurant experience, when serving abalone, I would have the wait staff standing by the cook line to serve the dish immediately after plating. Some chefs will want to create additional sauces and garnishes with this dish, but this pure and simple abalone recipe allows the delicacy of the abalone alone to be savored by the guests.

Footnote: Where Do You Purchase the Fresh Abalone?

Call my bud Brad @ The Abalone Farm in Cayucos, Calfornia at 805-995-2495, and tell Brad that Chef Len sent you.

Or order Fresh Abalone online at www.AbaloneFarm.com

If you want to impress your friends or serve the very best at any high-end dinner this dish fits the bell. A great wine to pair with this dish would be a young Viognier. I personally prefer and recommend Denner Winery Viognier.

Personal Note from Chef Len about this recipe:”I have prepared and served this dish for small and large groups. It is a great dish and simple to prepare, with incredible flavors. Have fun with preparing this dish and let me know if you have any questions or comments.”

Chicken Rouladen: Serves 6
Ingredients:

6 (6-8 oz. each) skinless/boneless chicken breasts
8 oz. Ricotta cheese
1 cup sun dried tomato strips
8 oz. fresh baby spinach
12 fresh basil leaves
1 – 2 TBS. Wildwood Blends All-Purpose Seasoning
2 cups marinara or rich red sauce

Lay chicken breast between cellophane wrap and pound with tenderizer hammer until flat. Sprinkle flattened breast with Wildwood Blends All-Purpose Seasoning

Place cheese, spinach, basil and dried tomatoes in center of breast and roll up. Tie with butcher twine if needed. If not, place seam side down on baking pan.

Coat with butter or olive oil and bake approx. 25 min. at 400° until done internal temp of 160° to 165°.

Cut finished breast on bias in 3 sections and fan out over a ladle of sauce. Optional garnish: fresh grated parmesan cheese on top.

Chef Leonard’s Note: Add nice Italian ham or provolone cheese thinly sliced in stuffing process. Toasted pecan nuts also add interesting flavor to filling