Sequoia Foodie Fest Turns Up the “Heat” in Law Enforcement Rivalry

By Paul Main

In May of this year, Exeter was host to the inaugural Sequoia Foodie Fest.  Organizers worked for two years to put together this fundraising event to help support the Boys & Girls Club of the Sequoias, an after school program serving more than 1,200 kids a day in 10 clubs in Exeter, Farmersville, Porterville and Tipton.

The Foodie Fest touted fun, fare, and music with its theme of “California’s Most Delicious Adventure,” spotlighting Tulare County’s agricultural riches.  Organizers were even able to offer a celebrity touch with visiting host Danny Boome from the Food Network’s “Rescue Chef” program.

One of the festival’s highlights was an Iron Chef competition held in an actual “kitchen stadium.” Modeled on the format familiar to fans of the Food Network’s popular “Iron Chef” show, with elements of the cable network’s “Chopped” series thrown in, the culinary contests featured professional chefs as well as amateurs cooking on deadline as festival-goers cheered them on.

Several Iron Chef matchups were held throughout the weekend. I was invited to join the cook-off between Farmersville Police Department and Exeter Police Department.  With a bit of local pride on the line, Police Chiefs Mario Krstic (Farmersville) and Cliff Bush (Exeter) had their respective teams prepped for an assortment of surprise ingredients that could come their way.  Farmersville’s team included Chief Krstic, Lieutenant Mike Marquez, myself, and “team coach” Chef David Vartanian of The Vintage Press restaurant in Visalia.  Exeter’s team included Chief Cliff Bush, Deputy Chief Kevin Wright, and Richard Moore, guest, friend and apparent “ringer” for the Exeter Police Department team.

When the clock ran out in what felt like the fastest 60 minutes ever recorded, it was Exeter PD that prevailed with the judges. “In the end, it was really the Boys & Girls Club that won,” Chief Bush acknowledged.  “Our part was to bring a little fun to the table.”

Apparently, Chief Krstic wasn’t bothered too much by the loss. He told Valley Response Magazine his team was treated to dinner by “Coach” Vartanian at The Vintage Press, adding, “That’s not a bad deal for second place.”

The Farmersville and Exeter Police Departments, the festival organizers, and the Boys & Girls Club of the Sequoias hope everyone enjoyed the Sequoia Foodie Fest and look forward to seeing even more folks there next year.

This month’s recipe, developed by the Farmersville PD team for the Iron Chef competition, takes us back to the grill.

Grilled Skirt Steak with Red Radish, Tomatillo & Avocado Salsa

Ingredients for skirt steak marinade:

1/4 cup            lime juice (you can also substitute fresh squeezed orange or lemon juice)

2 tablespoons olive oil or canola oil

2 tablespoons Worcestershire sauce

2 tablespoons cilantro, chopped fine

1 tablespoon dried chipotle pepper powder or chipotle pepper sauce

1 tablespoon paprika

1 tablespoon chili powder

1 teaspoon fresh garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

2-pound skirt steak

Method: In a small mixing bowl, mix together juice, oil, Worcestershire sauce, herbs, and seasonings.  Rub mixture on both sides of skirt steak.  Place the meat inside a baking dish, pan, or large re-sealable baggie and allow to marinate for at least 30 minutes or up to 24 hours.  Prepare grill.  When grill is ready, remove steak from marinade and grill over high heat to provide a quick sear.  As skirt steak is a thinner cut of beef, it will only need 3-5 minutes per side to reach medium rare, or cook longer to desired doneness.  Remove skirt steak to a plate or dish, cover lightly with foil and allow to rest for at least 5 minutes.  When ready for serving, slice meat against the grain in strips.

Red Radish, Tomatillo & Avocado Salsa

Ingredients:

4 large (or 6-8 medium) tomatillos, husks removed, washed

1 jalapeño

2 teaspoons canola oil

1/4 cup            yellow, white, or sweet onion, diced small

3 tablespoons lime juice

2 tablespoons water

1/4 cup            cilantro, chopped fine

1/2 teaspoon cumin powder

1/2 teaspoon chili powder

pinch of cayenne pepper (optional)

salt & pepper to taste

2 avocados, coarsely chopped

4 tablespoons grated red radish

Method: Grill or roast tomatillos along with jalapeño pepper until slightly charred, about 5-7 minutes.  Remove from heat and let cool slightly; set aside.  In a skillet over medium heat, add oil and begin to cook diced onion. Chop the tomatillos; finely chop the jalapeño (seeds and stem removed) and add both to onion mixture in skillet. When tomatillos begin to soften (1-2 minutes), add lime juice and cilantro. Pour mixture into a blender or use an immersion or hand mixer.  Start the blender in short spurts and continue until coarsely blended. Add water as needed to help liquefy the mixture. Add spices and seasonings. Pour mixture into a serving bowl and gently stir in the chopped avocados. Stir in grated radish, reserving some for garnish.  Serve salsa over the sliced grilled skirt steak along with warm whole-grain tortillas and your favorite side dishes.

SIDEBAR: Blender Safety Tips

In the recipe for the salsa, it suggests putting the hot mixture into a blender or using an immersion or hand mixer.  When using a blender to puree hot food, there are a few tips to consider:

• Make sure the blender is in the OFF position, the base is tight and without movement, and the blade is properly attached
• Do not fill beyond the half-way point of the blender jar
• Place lid securely on blender followed by securing a thick dish towel around top of blender (hold with light pressure)
• Start blender using a low setting, gradually working up to the desired processing speed

Be sure to review the instruction manual when operating and cleaning your blender.  Additional safety tips can be found at http://ezinearticles.com/?The-Safest-Way-to-Use-Your-Blender&id=3733003:

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