COLUSA REGIONAL MEDICAL CENTER,
Caring for our Community

Colusa Regional Medical Center Cooks Celebrate the Bounty of Colusa County

            Local cooks came together recently to prepare a buffet from local game and produce as part of a “Celebration of Colusa County” honoring the beauty of Colusa County as captured in the photography of local artist, Sue Graue.  Over 70 people came to view the scenes of Colusa County and sample the unique reception buffet which was held at Colusa Regional Medical Center and co-hosted by the Colusa County Arts Council and Chamber of Commerce.

            Some of the recipes prepared that evening are presented here at the request of attendees.  A favorite appetizer that disappeared early was Gad Balls prepared by local chef, Mark Rablin.  Mark prepares this and other dishes made from local game and wildlife on a regular basis for the members of the Colusa Shooting Club.   Mark was the guest professional cook for the event.

GAD BALLS

1/2 lb. Gadwall duck breast, finely chopped
1/2 lb. pork sausage
3 jalapenos, chopped
Bleu cheese
1 tsp. Italian seasoning

Mix all except cheese.  Make into meatballs.  Insert bleu cheese in meatball.  Saute in olive oil until browned.
Serve with honey mustard dipping sauce.

            Another regional favorite was smoked salmon prepared by local fishermen, Mark Myers, shown here with his fishing partner, Jay Dee Garr.  The salmon was caught on the river right here in Colusa.  While Mark isn’t willing to share the exact location of the snare, he is willing to share his tips for tasty smoked salmon.  The salmon is placed into a foil boat and kept moist with Parducci Muscat wine while being smoked slowly (about 4 hours) in a covered cooker using saved fruitwood trimmings. 

            An added touch to the smoked salmon was pomegranate jelly prepared by local pharmacist and wife, Jim and Marilyn Davison.  Each year, Jim and Marilyn harvest the bountiful fruit from the tree in their back yard and make jelly to share with family and friends.  The secret to making the juice is a 40-year old orange juicer given to them as a wedding present.  Says Marilyn, “I don’t know what we will do if it ever wears out because they don’t make them like that anymore.” 

            Additional interesting game dishes, prepared by Margery Fuson, CRMC Auxiliary volunteer, included pickled salmon and teriyaki goose. She shares her recipe for preparing goose breast.

TERIYAKI GOOSE
3/4 c. apple juice                                   1/4 tsp. garlic powder
          2 T. sugar                                              1/8 tsp. ground black pepper
    2 T. soy sauce                                       1 tsp. pumpkin pie spice
                                                                                        1 T. vinegar                                           

Mix all ingredients together and pour over wild goose breasts in crock pot.  Cook on low heat 12 – 18 hours.

            A non-traditional offering for an artist’s reception was the historical barbeque beans and rice recipe passed down by former Arbuckle fireman, Herbie Myers to his son Mark Myers.  The rice was from local owned California Family Foods and the cranberry beans were from the Colusa Milling Company.  Pictured here are Mark and his youngest daughter, Sarah, as he prepares to teach her to prepare the traditional family favorite.

ARBUCKLE BARBEQUE BEANS

5 lbs. beans (cranberry beans suggested)
3 lbs. bacon (can also use ham)
3 lbs. onions, chopped
1 lb. orange &/or yellow bell pepper, chopped
1 can tomato paste
2 cans tomato sauce
1 tsp. each of “Grandmas”, “Gebhardts”, & “Hot Shit” chili seasonings
1 tsp. each of salt and ground black pepper
3 bottles of Sierra Nevada beer (Mark’s secret ingredient)

Rinse and soak beans overnight. Rinse beans again. Brown bacon and chopped onions and peppers together.  Add chili seasonings to taste.  Stir in tomatoe paste and sauce.  Add beer.  Cook until beans are tender but not overcooked.  Serve over rice. 

            Complimenting the hearty main dishes were fresh fruit and vegetable platters prepared by the dietary staff.  And for the non-meat eaters, there was a bowl of local roasted almonds plus the traditional chips and dip and cheese and crackers.

            A unique dessert dish, Butter Mochi, was prepared by CRMC Foundation Volunteer, Arline Blaine.  A bonus feature of this recipe is that rice flour is frequently used in cooking for people who have allergies to wheat and other grains.  

BUTTER MOCHI (JAPAN)

1/4 lb butter                               1 lb. Mochiko*
3 cups milk                               1 tsp. vanilla extract
2 tsp. baking powder                  2-1/2 cups sugar
5 eggs                                      1 cup flaked coconut, optional

Melt butter; set aside to cool.  Mix next 6 ingredients together until well blended.  Add butter.  Add coconut flakes; mix well
Pour into greased 9x13 inch pan.  Bake at 350° for 1 hour.  Mochi will rise unevenly during baking but will settle during cooling.  Excess butter will be absorbed during cooling.    *Mochiko is sweet rice flour.

Susan Wong, President, Rho No. 6133, Honolulu, Hawaii

            Another interesting dessert recipe was the prune cookies prepared by Margery Fuson.

PRUNE COOKIES

Combine:  1/2 cup butter and 1 cup brown sugar firmly packed.  Cream well.
In separate bowl stir together:
1-3/4 cups sifted flour                                1/2 tsp. baking soda
1 tsp. salt                                                    1/2 tsp. cinnamon
1/2 tsp nutmeg                                                 1/8 tsp. cloves
                                                                   1/8 tsp ground allspice

Add to creamed mixture:  1/4 cup milk,  1 cup chopped raw prunes,  1/2 cup nuts.  Refrigerate at least 3 hours. or overnight.  Form small balls on creased cookie sheet.  Bake at 400° F for 8 to 10 minutes.

            Another dessert, bean bread, also prepared by Arline Blaine, made the perfect dessert for a meal made of local fish and game!

BEAN BREAD

1 cup bean puree**                                 1/3 cup shortening     
1/4 cup brown sugar                               2 eggs, beaten
1/3 cup milk                                          2 T. molasses
1-3/4 cup unsifted flour                           4 tsp. baking powder
1/2 tsp. salt

Prepare bean puree following directions below.  Cream shortening with sugar.  Add eggs, beans, milk and molasses, beating well.  Fold in a mixture of flour, baking powder and salt.  Pour into a well-greased 9x5 inch loaf pan.  Bake at 350 for 1-1/2 hours or until bread tests done.  Remove from pan and cool before slicing.

**Bean Puree – soak 1/2 cup beans overnight, drain, add fresh water and simmer for up to 1-1/2 hours until mushy.  Drain beans, saving water.  Put 1 to 2 cups beans in blender with 1/4 -1/2 cup of saved liquid.  Blend on medium speed until smooth, stopping blender to scrap sides and stir up puree.

            Attendees were hoping for a few left-over dessert snacks to take home, but no such luck!

            Wine for the evening was provided by Clinton Jewett of Peter Brennan & Sons Appraisers. Grapes for the “Red Hog” wine come from the Dougherty Brothers farms in Arbuckle.  The Chamisal Creek Syrah/Cabernet Sauvignon blend was the perfect complement to the meal.

            Background music for the event was provided by pianist and CRMC registered nurse, Cheri Li.

The photography of Sue Graue remains on display for viewing and purchase in the halls of the hospital.  A portion of the sale proceeds benefit patient care programs at the hospital.  And, the local cooks are thinking about creating a regional Colusa County Cookbook as a possible future endeavor.

            Organizers of the event were members of the CRMC Art Committee chaired by Marilyn Davison, CRMC Board of Directors.  Others members include Harriet Resch, Colusa County Arts Council; Arline Blaine, Foundation Board Member; Margery Fuson, Auxiliary volunteer; Alaine Mills, Patient Activities Director and Charla Parker, Director of Community Relations and Planning.

            For information on future community events or how to become a volunteer member of the Board of Directors, Foundation or Auxiliary, contact Charla Parker at (530) 458-5821 x396.  Or, email www.ColusaRegionalMedicalCenter.org and click on “Contact Us”.

Colusa Regional Medical Center is an equal opportunity provider and employer.