For Mel Dean cooking became a hobby a short decade ago and this year some of his dishes will once again be featured at the Stephenville Theatre Festival’s International Dinner.
Serving up tempting tastes from around the world, the event takes place on May 31 at the Caribou Curling Club. For more than 10 years the international dinner has been a key fundraising event for the Stephenville Theatre Festival and a great opportunity for those who attend to explore the tastes of some favourite foods from different parts of the world.
The dinner will be buffet style with a sampling of various ethnic cuisine from places such as Asia, Portugal, Greece, Italy, The Caribbean, India and many more.
Dean actually stumbled across his cooking hobby while wasting time waiting for a flight at an airport in Montreal when he came across a book entitled “Gourmet Cooking for Dummies”.
He made the purchase but suddenly realized as an amateur starting out the book was way over his head.
However, it was enough to peak his interest in cooking and his next book was “Cooking for Dummies” and once he started having success with recipes from that book the interest grew.
Dean then moved on to take a home study course in cooking and now his favourite television channel is the Food Network, which he watches a lot and gains valuable tips from.
“My favourite thing to do is put on multi-course meals and I’ve done up to a 10-course meal for eight people,” he said.
He has been doing dishes for the festival’s international dinner since 2001 and it’s varied from one to up to four dishes and this year he has three, and he’s sharing those recipes here.
“It’s great because it combines my hobby and helps out the festival, so it’s really a win-win,” Dean said. “Myself and my wife Marg go to the dinner as I love to try out other people’s stuff as well and there are always some new ideas to be gained there. I love eating it and trying to figure out how they put their dishes together.”
Dean often has friends and neighbours who have eaten his food ask for the recipes, which he considers an honour in itself.
“However, I still realize I’m just an amateur at this and the more I cook the more I revel in how much chefs know. Certainly, in choosing what I make for the international dinner I always keep the length of time the dish may be sitting on the buffet table in mind,” he said.
He noted this fabulous night of food and fun has limited space, so those planning to attend should reserve their tickets now by calling the festival office at 643-4982.
The following are Dean’s recipes for the International Dinner:
Cantonese Pickled Vegetables
This common Chinese appetizer/salad serves 10.
2 cups julienned daikon radish
2 cups julienned carrots
2 cups julienned cucumber
1 tbsp salt
1/2 cup rice vinegar
5 tbsp white sugar
In a bowl, combine the daikon, carrot, cucumber and salt.
Mix well and let stand for 4 hours.
To make the pickling dressing, bring the rice vinegar and sugar to a boil in a small saucepan. Let dressing cool. Rinse the vegetables, drain well and return to the bowl.
Add the vinegar mixture and let stand in the refrigerator for at least 4 hours. One or two days standing will only enhance the flavour.
Source: The Chinese Cooking for Dummies
Aegean Beef
This slow-cooked beef dish from the Mediterranean serves 8.
2.5 lbs beef sirloin roast, cut into 1-inch cubes
1 1/2 cups chopped onions
10 oz condensed cream of chicken soup
1/2 tsp dried whole oregano
1/2 tsp ground thyme
1/2 tsp dried marjoram leaves
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp liquid gravy browner
Place beef cubes in 31/2 quart slow cooker. Add onion over top
Mix the remaining 7 ingredients in bowl. Pour over top. Cover slow cooker and cook on low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours.
Polynesian Baby Back Ribs
The pineapple gives these ribs a distinctive Polynesia flavour. Serves 10.
6 lbs baby back pork ribs, cut into single rib pieces
7 tsp Polynesian pork rub (see ingredients below)
Sauce
1/2 cups brown sugar, packed
2/3 cups all-purpose flour
1/2 cup apple cider vinegar
1/2 cup ketchup
28 oz crushed pineapple, with juice
2 tbsp soy sauce
1 tsp salt
Polynesian Rib Rub
2 tsp paprika
1 tsp dried leaf oregano
3/4 tsp fresh ground black pepper
3/4 tsp onion powder
3/4 dried thyme
3/4 garlic powder
1/2 tsp dried ginger
1/2 tsp cayenne pepper
Combine all the rib rub ingredients.
Remove inner skin from ribs and cut into single rib pieces.
Rub the rib rub over the ribs and allow to sit for several hours or overnight. Mix the seven sauce ingredients in a saucepan. Heat and stir until boiling and thickened.
Pour 1/3 of sauce into slow cooker.
Arrange 1/2 the ribs over the sauce. Cover with second 1/3 of sauce followed by rest of ribs.
Pour the remaining sauce on top.
Cover slow cooker and cook on Low for 10 to 12 hours or on High for 5 to 6 hours.