蘑菇视频

Apr 6, 2016 By Joe Carei for The 6 min read

“Let food be thy medicine and medicine be thy food.

– Hippocrates”

Food is the healer of men. This rang no truer on Saturday night. The 13th annual Celebrity Chef Cook-off once again raised money for colon cancer awareness in Fayette County. Twenty seven ‘chefs’, most of them not classically trained, cooked awesome dishes for the 350 plus that attended the event.

The menu was amazing and ranged from profiteroles (cream puffs) made by the students at CTI to lettuce wraps by Steve Lotman of Lotman’s Body Shop to the spicy Thai Curry created by pottery master Gerald Wagner.

The main purpose of the event is to raise money to get the word out about colon cancer screening. The message was delivered that night and will be delivered for the next 364 days, by the Fayette County Colon Cancer Network. A colonoscopy is the best way to prevent and detect colon cancer. Colon cancer, while being the most deadly form of cancer is also the most preventable and can be detected before it becomes cancerous.

The event was a direct result of help that I received 14 years ago. I asked 12 people to take over my kitchen while I was in the hospital recovering from colon cancer surgery.

Folks like Andrew Stockey, the late-great Steve Courson, Mayor Norma Ryan and restaurant friends stepped in to make sure that my doors would remain open in my time of crisis. Since then, we have moved it to a one-night fundraising celebration. Over 100 folks have volunteered as chefs and we have raised over $400,000 for colon cancer awareness in Fayette County.

Although the night was Oscar themed, the stars of the night were the chefs and their food. Coe Distributing’s Melanie Ewing made pulled pork rolls and praline sweet potatoes.

Dr. Jim and Holly Stewart made black bottom pies. Rich Domonkos of Shadyside Home Inspections heated things up with his Five Alarm Chili. No stranger to showbiz, State Theatre Center for the Arts director Erica Miller made artisan mustard and paired it with cheeses, sausage and pretzels.

The chefs were as eclectic as the food. Insurance man Russ Blaho made Pittsburgh potatoes. Dr. Ed Kaiser, DDS, brought southern chicken in waffle cones. Coaches Matt Girod and Joe Everhart came with bruschetta and Uniontown’s homecoming queen, Alexis Wivell, created English Trifle for dessert. Local growers were represented as well. Rogers Claussen’s Red Range Farm made Shepherd’s Pie.

Jeremy and Ellen Swartzfagen from Footprint Farms made the chicken and the egg question linger with deviled free range eggs along with chicken and stars soup. While Karsten and Heather Horman foraged at the Spring Valley Community for spinach salad and brought homemade rolls.

The evening was not without a hearty ‘We Are…Penn State.” Penn State Fayette Chancellor W. Charles Patrick and Athletic Director Lou Zadecky made grilled cheese and tomato soup shooters.

Penn State grad Elliot Galand joined in with wife Vonnie, while serving their Porter infused stuffed mushroom caps. Other contributors included perennial chefs such as Mark Skoric of Upper Room and his white chicken chili, along with Donna Holdorf of the National Road laying down some Hoppin’ John.

Matthew Dowling did double duty with the help of his family, making gourmet meatballs and serving as emcee. We had a healthy serving of Romeo as Ron Romeo featured cured meats and antipasto from World Importing and Christine Romeo has her usual array of sweets. Natalie and Doug Crouse of C&C Granite went Tex-Mex with chicken quesadillas.

Although Sally Calabrese’s lobster cakes crowned her top chef, Greg Nuccetelli and Rich Gmutza’s pork carnitas had attendees lined up all night. Lori Omatick’s Zesty Quinoa Salad was a crowd favorite, and Duncan and Sonya Woolston’s slow roasted prime rib was a ‘sell out’.

The concept for the dinner started with 12 people helping me in my time of need. Fourteen years later, 26 ‘chefs’ cooked to make sure people won’t have that time of need. Get Scoped, Get living!

For more information on colon cancer prevention visit our website www.hopeyouscope.com.

Rich and Greg’s Easy Pork Carnitas

2 pounds prepared pulled pork.

2 dozen soft tortillas

Spicy Slaw recipe:

In a small bowl, mix:

1 cup of mayonnaise

录 cup of sour cream

1 tablespoon of Cholula sauce

1 teaspoon of chili powder

录 teaspoon of cumin

juice of one lime

salt and pepper to taste

Add all ingredients to one bag of coleslaw mix and serve.

Citrus salsa recipe:

Mix in bowl:

One red pepper – diced

陆 red onion – diced

陆 can mandarin oranges – diced

陆 fresh pineapple – diced

chopped fresh cilantro

juice of one lime

Refrigerate for 1 hour and serve

Chipotle Aioli recipe:

2 teaspoons of chopped chipotle chili peppers in adobo

录 tablespoon of mayonnaise

2 tablespoons of chopped fresh cilantro

1 teaspoon of minced garlic

1/2 teaspoon of cumin

juice of one lime

salt and pepper to taste

Mix together and add to a squeeze bottle.

Arrange pork in tortilla, top with rest of ingredients.

Lori’s Zesty Quinoa Salad

1 cup quinoa (I use a combination of red and white)

2 cups vegetable stock

1/4 cup extra-virgin olive oil

2 limes, juiced

2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon red pepper flakes, or more to taste

1 1/2 cups halved cherry tomatoes

1 (15 ounce) can black beans, drained and rinsed

5 green onions, finely chopped

1/4 cup chopped fresh cilantro

ground black pepper to taste

Bring quinoa and vegetable stock to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together.

Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with black pepper. Serve immediately or chill in refrigerator.

Nittany Lion Tomato Soup

陆 cup olive oil

1 medium onion diced

3 garlic clove minced

Pinch red pepper flakes

2 28-ounce cans whole tomatoes

3 slices quality day-old bread — crust removed

1 tablespoon brown sugar

2 cups chicken stock

Salt and pepper

录 cup chopped chives for garnish.

Sweat onion and garlic in 2 tablespoon olive oil. Tear bread then grind with rest of olive oil to make a paste.

Add tomatoes, sugar, and pepper flakes to onions. Simmer for 20 minutes. With immersion blender on in blender (careful) puree soup. Add bread paste and blend until smooth. Simmer 10 more minutes, adjust with salt and pepper. Serve.