The River Church Community

Hopefully many of you were able to join us for dinner yesterday!  If you didn't, you missed a great one.  Teruo Utsumi and his army of helpers -


    *   Grilled 50 pounds of chicken and 15 pounds of mushrooms

    *   Used 11 bottles of Marsala, 9 gallons of chicken stock, 2 gallons of milk

    *   Made 2 gallons of polenta

    *   Sauted 25 pounds of carrots

    *   Baked 22 loaves of bread

    *   Roasted 18 bell peppers

    *   Weparated 3 dozen eggs

    *   Dished out 2 1/2 gallons of ice cream and two gallons of chocolate pudding


The army included Al, Anna, Connie, Del, Gail, Grace, Karen, Kay, Kyle, Lawrence, Nina,Paul, Richard, Sindy, Steven, Tyson, Paul, Janet, Jose, Chris, Matthew, Robyn, Jesse Balch


Thanks to everyone who put on a memorable and awesome meal!


And for those of you DIY'ers - here's the recipies:

Chicken Marsala:
  http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-marsala-recipe/index.html


Roasted red bell pepper sauce (for polenta)
  http://www.foodnetwork.com/recipes/robin-miller/roasted-red-pepper-sauce-recipe/index.html


Polenta:

    1 cup polenta
    4 cups water or chicken stock (low sodium)
    1 green bell pepper
    1/2 med. yellow onion
    salt, pepper to taste

    Bring water (or stock) to boil.  Add polenta to water (stock) while stirring.  Reduce heat and cook for about 25 minutes until done.  Add salt/pepper to taste.
    While the polenta is cooking, dice the bell pepper and onion.  Saute until just soft.  Add when polenta is done and mix.

    [This is a standard polenta recipe you’ll find anywhere.  My twist is adding the bell pepper and onion.  You can serve this as is (as in mashed potato style).  Alternatively you can pour the polenta onto a baking disk.  The polenta will firm up as it cools.  You can then cut the polenta into squares or circles and grill w/ a bit of olive oil.]


Carrots:

    Cut carrots into 1/2 inch pieces (or use baby carrots).  Saute in butter.  Add a touch of honey, and cinnamon.  Cook until just soft.


Chocolate pudding:
  http://www.foodnetwork.com/recipes/tyler-florence/chocolate-pudding-recipe/index.html