Crew's hearty, simple recipes fed the masses
By Lisa McKinnon, Ventura Star
Wednesday, June 18, 2008
In their heyday, the guys on Brownie's Shriner BBQ Crew would routinely serve crowds of 500 people.
Here, former crew members Harry Maynard and James Stallings of Ventura help cut the quantities down for a slightly more manageable feast for 25.
Don't be tempted to skip the chilling of the salsa, Maynard said. "The coldness of it on the steak made the steak taste even better."
1 pound chopped yellow onion
1 pound hamburger meat
1 (1-gallon) can Las Palmas brand chili beans
Pour some vegetable oil into a large, heavy pot. Fry the onions for a few minutes. Add the hamburger meat and cook until done, stirring occasionally.
Add the chili beans to the pot. ("Don't stir until the last minute before serving," Maynard said. "Stirring will mash the beans, and you want them whole.") Slide the pot into a low oven or leave at a low simmer on the stove until serving time. When ready, stir the pot with a wooden paddle.
Use a 4-ounce ladle to serve 25 portions.
4 heads iceberg lettuce
1 bunch celery, chopped into bite-size pieces
1 bunch green onions, chopped
1 head red cabbage
Salt, to taste
Pepper, to taste
2 cups vegetable oil
1 cup red wine vinegar
Remove the core and cut each head of lettuce in half. Cut each half into thirds, then cut each third in half. Place lettuce pieces in a large serving pan or bowl. Add the chopped celery and onions.
Remove the core and cut the red cabbage into quarters. Shred or cut into thin slices and add to the pan. Sprinkle the pan with salt and pepper. Just prior to serving, drizzle the oil and vinegar over the salad and toss to coat.
3 loaves Pioneer brand sourdough bread
1 1/2 pounds margarine, melted
Garlic powder, to taste
Slice each loaf of bread in half lengthwise. Place halves crust side down on the grill until toasted.
Pour melted margarine into a pan large enough to accommodate the bread halves. Shake in garlic powder to taste. Briefly dip each bread half into the melted margarine, soft, untoasted side down. Turn over and sprinkle with Parmesan cheese.
Cut each half into eight width-wise pieces and arrange in serving tray.
1 (1-gallon) can chopped tomatoes
1 (25-ounce) can Las Palmas brand red chili sauce
1 pound finely diced yellow onion
1 bunch celery, finely diced
Stir the ingredients together in a bowl, then refrigerate until service.
Wood to start the fire
25 (8-ounce) rib-eye steaks, aged at least 2 weeks
Two hours before service, start the wood fire.
One hour before service, add the charcoal to get it going, too.
Season steaks with salt and pepper to taste and arrange on hot grill grates.
Grill for about 4 to 5 minutes a side for a steak that still has some nice pinkness in the middle, Stallings said.