Navy Dads Recipes

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Comment by NavyDads Co-Admin, Gary on September 27, 2013 at 12:25pm

Navy Food Management Team Hosts Waterfront Roundtable, Keeps Focus on Food...

SAN DIEGO – NAVSUP Fleet Logistics Center (FLC) San Diego’s Navy Food Management Team (NFMT) hosted an informative food service seminar for food service officers and leading culinary specialists Sept. 25-26 in San Diego.

The seminar brought dozens of shipboard Sailors, command training staff, prime vendors and Navy Type Commands (TYCOMS) together to network and “talk shop,” and comes on the eve of a new Navy Standard Core Menu refresh, slated to roll out Oct. 1.

“These seminars give our waterfront senior food service personnel a chance to really come out and voice their questions and concerns about food service issues,” said Chief Warrant Officer Eugene Chestnutt, lead analyst for the NFMT. “Whether it’s talking to their actual food suppliers about dishes that could use some improvement or just touching base with the personnel supporting afloat requirements ashore and learning what goes into the process of getting the food into their hands, it’s a valuable educational experience.”

The seminar also covered refresher training in areas like financial improvement audit readiness compliance, sanitation, inventory procedures, record keeping and inspections. The team also brought Army veterinarians assigned to Naval Base San Diego on board to offer their expertise and advice for keeping food at its freshest, at sea or ashore.

“We’re an interesting team in that we support the warfighter in so many different ways,” said Chestnutt. “We’re completely committed to bringing first class food service training to the fleet. But, we’re also sort of a vehicle to enable the TYCOMS to get together with their audience and gather some real feedback.”

Comment by NavyDads Admin (Paul) on September 19, 2013 at 1:26pm

can't think about that yet...it's still about 300 degrees in Tucson every day.....

Comment by NavyDads Co-Admin, Gary on September 19, 2013 at 1:24pm

We're rolling up close to that time of year folks... :)

Comment by Bill Black on July 19, 2013 at 3:14pm

Gary, I grew up listening to them along with great Big Bands such as Glen Miller, Tommy and Jimmy Dorsey, Duke Ellington, Woody Hermann, etc. I have always appreciated my mother's taste in music for it gave me the basis for enjoying just about any genre depending on the mood. Obviously the Andrews Sisters could do more than sing! This looks awesome!!

Comment by NavyDads Co-Admin, Gary on June 29, 2013 at 11:42am

The Andrews Sisters were American icons, known for their close harmonies and endearing performances.  They clocked in nearly 1,000 USO performances over their illustrious careers, lifting the spirits of our troops [and their families] during the first half of the 20th century.

The Andrews Sisters Pumpkin Bread:

(Makes three small loaves)

Ingredients:

• 4 eggs
• 2 cups sugar
• 1 cup oil
• 1/3 cup water
• 1 can pumpkin (15 oz.)
• 2 tsp. baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 cups flour
• 1 ½ – 2 cups chocolate chips (preferably dark chocolate)
• Cooking spray

Directions:

• Preheat oven to 350 degrees.
• Grease three small loaf pans with cooking spray.
• Lightly flour the pans.
• Crack the eggs into a mixing bowl.
• Beat them slightly.
• Add the sugar.  Mix.
• Add the oil and water.  Mix.
• Add the pumpkin.  Mix.
• Add the baking soda, salt, and cinnamon.
• Add the flour one cup at a time, mixing in between.
• Mix very well, until the batter is smooth.
• Finally, add the chocolate chips.  Mix in very well.
• Pour the mixture into three greased pans.
• Bake for 46-60 minutes.  Test with a toothpick to see if the loaves are done.
• Stick the toothpick in and pull it right out.  If it’s dry, the bread is done.

Enjoy!


source: http://blog.uso.org/tag/recipe/

Comment by NavyDads Admin (Paul) on June 27, 2013 at 12:35pm

well, it's 8,000 degrees here for the next few days, but feel the need to throw some salmon on the grill......won't need as much charcoal for sure!!!!

Comment by Bill Black on June 3, 2013 at 9:57am

Gary, unfortunately we ate them before I saw the message! But next time! I will share my rub recipe....many of the same ingredients I am sure most use. Depending on what I am fixing (i.e. Ribs or a Pork Butt) determines the amount. But even if you have some left over you can always put it in an air tight container and save it for another day. It is equal parts (you can start out with a 1/4 cup of everything) Sea Salt, Black Pepper, Onion Powder, Garlic Powder, Paprika, Cumin, Chili Powder, and Brown Sugar. Mix it all up evenly and apply it to the pork if you can the night before and refrigerate it for 12 - 24 hours. I like this well enough that I eat the ribs just cooked with the rub. But it certainly doesn't hurt to apply your favorite BBQ Sauce. Mine happens to be Sweet Baby Ray's...either original or the Hickory Smoke! Love this time of the year! Just wish I could prepare a BBQ meal for my SR! But I do this all year....even in the cold and snow here in Indianapolis....so when he has liberty after A school I will get my wish! If you get a chance to try this hope you enjoy!

Comment by NavyDads Co-Admin, Gary on June 2, 2013 at 5:58pm

Jim I only had the pleasure of diggin' into her so stuffed! hehe...

Comment by NavyDads Co-Admin, Gary on June 2, 2013 at 5:12pm

Baby Backs low and slow yummy!!! Bill post pix :)

Comment by Bill Black on June 2, 2013 at 4:59pm

This looks awesome! I am smoking some Baby Backs right now....my own special rub.....natural charcoal....hickory wood...low and slow! Pigs rule...well until we eat them! LOL!

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