A Wise Man Once Said...

This one goes out to my YWAM Seattle friends and anyone else who feels like life has got them down.

...I love you guys.
~pw

Hey YWAM Seattle, you're so fine, you're so fine you blow my mind, YWAM Seattle

Hey Seattle types,

Today I was reflecting on what a great weekend we had with y'all and how you have enriched our lives with your collective passion for life, relational integrity, and generous friendships. Jo and I are better people because you are our friends.

Hey, keep your heads up. Don't let the pursuit of truth and beauty drag you down. You guys are great at what you do, just don't forget to be yourselves. And don't let anyone push you to be something that you are not. Remember that the world goes not well, but the Kingdom comes.

there is a town in North Ontario...
~pw

Roasted Garlic and Herb Focaccia for 50 people

I found this recipe online. Serve it with the Pepper steak and Honey dijon carrots. It is from Chef John Yamin of the Circadia Cafe in Seattle. Thanks, dude!

Don't even try to attempt this if you do not have access to a Hobart. If you don't know what a Hobart is, then stick to lame Costco garlic bread...

Yes, Ryan and I really are this sexy.

Yield: 12 lb

Bread starter (recipe follows) 1 recipe Warm water 4 cups Onions, diced, caramelized 1 cup Garlic, roasted, chopped 1/4 cup Dried herb blend, such as rosemary, oregano and thyme 1/4 cup Salt 3 Tbsp. Olive oil 3/4 cup High-protein bread flour 12 cups

1. In mixer with paddle attachment, mix starter, warm water, onions, garlic, herbs, salt and olive oil. Add flour 1 cup at a time. When dough thickens, change paddle to dough hook; add remaining flour 1 cup at a time until dough pulls away from side of bowl. 2. Knead dough by hand 5 to 10 minutes. Divide into 4 pieces and place in oiled containers. Cover and let rise 11/2 to 2 hours. 3. Punch down dough, cover and let rise again until doubled, 45 minutes to 1 hour. 4. Punch down dough and shape into rounds. Refrigerate at least 12 hours and up to 36 hours. Remove from refrigerator at least 1 1/2 hours before use, place on floured surface and cover. 5. Shape into 4 oiled sheet pans and proof 30 to 45 minutes. Bake at 425F for 15 to 20 minutes until golden brown.

Bread starter

Combine 1/3 cup honey, 1/3 cup active dry yeast and 4 cups warm water; let sit until yeast has dissolved and top is foamy. Blend in 2 cups high-protein bread flour; let mixture sit until bubbly and rising. Refrigerate until use.

Honey Dijon Carrots for 50 people

Serve these carrots with the Creamy Tomato Pepper steak recipe below.

Honey Dijon Carrots
3 large bags baby carrots
1 large jar (800 mL) Dijon mustard
3 cups honey
1/3 cup brown sugar
¼ cup lime juice
1 tablespoon minced fresh ginger
1 bunch fresh dill, chopped

Mark, the Dijon sauce sensei.

Prefill large pot with ample water to cover the carrots. DO NOT PUT THE CARROTS IN THE POT YET. Cover pot, bring water to a vigorous boil (might take 1 hour), and turn off heat. In sauté pan combine mustard, honey, sugar, lime juice, and fresh ginger. Simmer over low heat. Reboil water again judging time so that boil is achieved 15 minutes before serving. Once water is boiling vigorously add carrots and cook 5 – 8 minutes. DO NOT OVERCOOK! (Unless you're English and like mushy, flavourless vegetables) Carrots should be cooked but should still have some snap. Drain carrots and toss with mustard mixture and fresh chopped dill.

Creamy Tomato Pepper Steak for 50 people

This summer for the youth missions program that I work with I volunteered to be head chef for our final fancy dinner of every 10 day program and I developed this recipe. If you every need to feed about 50 people and you are sick and tired of Costco lasagna and garlic bread, this one is for you.

Steak Marinade
2 enormous Costco sirloin roasts (??lbs) cubed
2 L cheap cola
1 large can (700 mL) tomato sauce
3 cups vegetable oil
1 cup red wine vinegar
1 cup white vinegar
1 cup garlic puree
½ cup lemon juice
½ cup Worcestershire sauce
¼ cup Club House brand Vegetable Seasoning
¼ cup Club House brand Italiano Seasoning
¼ cup Club House brand Garlic Plus Seasoning
1 cup ground pepper
2 Tablespoons salt

One day in advance combine meat and all ingredients in large non-metallic container and mix. Cover with cling film and refrigerate.

Ryan demonstrates his mastery of the grill.

Creamy Tomato Peppercorn Sauce
2 cups margarine
2 cups flour
1 L heavy cream
1 L half and half cream
½ cup beef bullion
6 cups hot water
6 small cans tomato paste
4 Tablespoons brandy extract
3 Tablespoons pickled green peppercorns, chopped
½ cup garlic puree
½ cup ground pepper
¼ cup red wine vinegar
1 Tablespoon salt

Melt margarine in large skillet on medium low heat. Once melted, add flour. With whisk, stir constantly, so that mixture doesn’t burn, until it is golden brown. Slowly stir in both containers of cream to avoid lumps. Dissolve beef bullion in hot water and slowly add to mixture whisking out any lumps. Add tomato paste, brandy extract, pickled peppercorns, garlic, and ground pepper, vinegar and salt. Stir and simmer on low heat and keep warm.

Onion Pepper Mixture
12 sweet peppers (mixture of red, green, and yellow)
4 giant white onions
1 lb fresh mushrooms
2 dozen fresh tomatoes (Roma)

Slice mushrooms. Slice peppers and onions into half moons. Put peppers, onions, and mushrooms into same container. (can be done one day before). Slice tomatoes into large chunks. Set aside. Remove steak cubes from marinade and drain. Oil grill or very large skillets. Sauté pepper/onion/mushroom mixture over medium heat until onions are translucent. Set aside and keep warm. Add more oil to grill or skillets. Sauté steak cubes on high heat draining liquid as it cooks so that the meat browns on all sides. Be careful not to overcook. When meat is medium rare, combine meat, onion/pepper/mushroom mixture, and fresh tomatoes with the creamy peppercorn sauce in large steam pan. Serve with Honey Dijon Carrots and Focaccia Bread.