Petty Officer 1st Class Edward Fuchs and Petty Officer 2nd Class Jason Rohrs recently competed at the Internationale Kochkunst Ausstellung International Culinary Exhibition, commonly known as the world “Culinary Olympics,” and brought home a gold and silver medal. Fuchs and Rohrs were selected as members of the U.S. Army Culinary Arts Team and joined more than 1,500 chefs from 54 countries.
As many Americans gather together with family and loved ones on Thanksgiving, Fuchs and Rohrs share their version of a Thanksgiving meal. Here is the second recipe but be sure you check out yesterday’s!
Green bean and cauliflower “casserole”
1/2 head cauliflower
1 peeled russet potatoes
1 med white onion sliced thin
1 tbsp white truffle oil
2 oz asst mushroom small dice
16 oz green beans cut in half
2 tbsp chopped parsley
Salt and pepper
Cut cauliflower and potatoes to equal size. In a sauce pan sauté the onion till tender add potatoes and cauliflower then add just enough stock to cover. Bring to simmer and cook till soft. Drain ½ of the liquid and puree the rest until smooth. Strain and season with truffle oil, salt, and pepper. Hold to the side in a warm place.
Blanch green beans and sauté mushrooms season with salt and pepper.
Mix beans, mushrooms, parsley, and puree.
Bacon, pecan and sweet potato dressing
10 cups sourdough baguette torn into 1 inch pieces
8 oz small diced bacon
2 tbsp butter
1 lb cubed sweet potatoes
3 med onions small diced
2 tbsp chopped fresh thyme
3 cups chicken stock
4 oz chopped and roasted pecans
Salt pepper and maple syrup
Sauté bacon until crispy, set aside. Sauté onions in butter until translucent then add sweet potatoes thyme and chicken stock and cook until sweet potatoes are soft. Mix bacon, eggs, pecans, and breadcrumbs in large bowl then pour over stock mixture toss to evenly coat and season with salt and pepper. Place in casserole dish and drizzle with maple syrup, bake at 350 until top is lightly browned and edges are crispy.