Today We Honor Veterans
11/11. This is a day we set aside to honor all the veterans who have volunteered to protect our freedoms. These are men and women who signed up to serve in our armed forces. They all have their individual reasons for joining. Some feel a Patriotic duty. Some see the incentives of education, pensions, and healthcare. But, they all feel a desire to do something for their country. And, it’s not just about being a fierce warrior. Although the ability to fight is a part of the basic skill-set, the desire to help is the hallmark of our past and present military personnel. They heeded the call of duty, whether it was to fight tyranny and oppression or to provide aid and relief to the downtrodden. Today, We Honor Veterans.
My father and his brothers were soldiers in World War II. When we think of veterans, these are the men we honor. They were part of the Greatest Generation. These men and women stood up to a worldwide threat and triumphed. They, literally, saved the world. Since WWII, though, our military engagements have been more ambiguous. Korea and Vietnam were more localized threats. And, the gulf wars are subject to different interpretations. Our military looks and feels a lot different today than it did 8 decades ago. And, that isn’t just because of the ethnic diversity. The mission of our military is not as clear as it once was. In fact, it has become what Ike warned us about: a military industrial complex. He said we must focus on our peacekeeping goal. Unfortunately, politics and greed are interwoven in the fabric of our military decisions.
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Today We Honor Veterans for their contributions.
Today’s military is more complex and diverse. It’s not about wars and destruction. In fact, the Army corps of engineers have been instrumental in the building of infrastructure like shoring up bulwarks against hurricanes. There are multiple facets of the military community. When we hear about military spending, we assume it is all for bombs and weapons. But, a lot of the budget goes to veteran’s services. And, rightfully so. They looked out for us. We owe it to them to look after them. However, they aren’t getting the share of the budget they deserve. Military spending accounts for about 65% of the annual budget. Unfortunately, only about 10% of that spending goes to veterans. The pentagon gets the lion’s share of The nearly $900 billion allocated to military spending.
Today, We are supposed to Honor Veterans. So, why don’t they get a bigger slice of the pie? Maybe Lockheed Martin, Raytheon, and general Dynamics are more deserving of our support? Perhaps not. Teddy Roosevelt said we should speak softly, but carry a big stick. But, at what cost? A big stick is only as good as the person wielding it. And, having the most expensive stick is only an extension of class envy. So, why can’t we invest in our heroes over their tools? Especially, since the point of weaponry is deterrence, not execution. Every person who has served in our protective services is more important than the hardware they hold.
It’s the caring and compassion that makes the American veteran a special person. Not, their ability to kill. Anyone familiar with the Marshal arts will tell you that. The true art is in never using your weapon.
Thank a vet.
Since the military industrial complex is more concerned with corporate profits than people, it is up to the citizenry to acknowledge the sacrifice, commitment, and dedication of our veterans. Even if you don’t believe in war or military intervention, you need to respect the choice of those who enlisted. Our veterans wanted to do something for our country. They protect our rights, even the right to disagree and disrespect the very people who are protecting us. This isn’t about politics. It’s about the right to free thought and discourse. There are places where dissenting views are stamped out. But, evolution relies on a wide pool of ideology.
Just look at the evolution of our society. Martin Luther King Jr had a dream that one day black and white children would join hands. 5 decades later, we have this to a degree. But, we aren’t fully there yet. There are still hold outs and impediments to true equality. But, we have seen progress. Even George Bush Sr talked about us being a kinder gentler nation. And, that is a noble goal.
Our constitution states that we are striving for a “more perfect union.” And, we need to protect that pursuit. Just like our society has become more diverse, the duties of our veterans have evolved in their goal of keeping the peace. Although there may be some within the ranks who don’t respect that mission, most of our soldiers, police, and public servants know that their duty is to protect and serve. And, for this we should all give thanks. If you know a vet or even if you see one on the street, just say, “Thank you for your service.”
Today We Honor Veterans. Say it with food.
If you have ever known a veteran, chances are they appreciate food. Maybe it’s because they endured some pretty crappy meals during their service. Who knows? One of my best friends is a veteran of multiple wars. And, he certainly has a penchant for food. He goes on vacation with us and loves to wake to the smell of breakfast cooking in the morning. It is the highlight of the trip. He always has a hearty appetite and truly relishes anything from a peanut butter sandwich to steak Diane. So, today (and, hopefully, more often) one of the best ways to thank a vet is with the gift of food. It creates a wonderful circle of gratitude. Your gesture of thanks will be met with thanks.
To that end, it’s important to pick something your particular vet likes. In the modern era, with health concerns, dietary restrictions, and allergies, picking the right dish is not as easy as it was in my father’s day. So, ask your vet friend what their favorite dish is. And, even if just for this one day, give them whatever they want. Julia Child (A vet herself) said, “The only time to eat diet food is while you’re waiting for the steak to cook.” She believed moderation was key to a healthy diet. But, leave room for a few binges. For our purposes today, we are presenting a steak dinner that will please most vets. They signed up for a job where they could have died any day. So, if they want to indulge on an artery clogging meal, let them. If they survived the war, they can outlive a steak.
What’s for Mess today?
In the military, mealtime is called mess. One would assume this is because it is messy. Actually, the term derives from old French Mes, meaning portion of food. So, it’s not as untidy as it may sound. And, it’s not always the same crap. In the modern military, dietary restrictions are taken seriously. We want our men and women to be healthy as they defend us. But, don’t forget to heed Julia Child’s maxim to save room for a few binges.
Today’s menu for Veteran’s day is a multi course affair, taking into account some proper nutrition, but indulging in excess with creams, butters, meats, and sweets. My brother used to have a poster that said something like, Join the military. Travel the world. Meet new people. And, Kill them. While the “kill them” part is intended to be tongue in cheek, the traveling part is one of the perks of the job. So, today’s menu is international. We will stop in multiple ports along our journey from appetizer through dessert.
- Portuguese Kale Soup
- Vietnamese Fresh Rolls with Peanut Dipping Sauce
- Classic French Steak Diane with Gratin Potatoes and Grilled Asparagus
- Molten Lava Chocolate Cake with with Vanilla Bean Ice Cream
Portuguese Kale Soup with Spicy Chourice
Ingredients
- 1 Lb Green Kale, chopped or julienned (Try different Varieties)
- 1 Pint Diced onion, celery, and carrot
- 1 Tbsp Chopped Fresh Garlic
- Olive Oil for cooking
- Salt and Pepper to taste
- 1 Pint Peeled and Diced Yukon Gold Potato
- 1 Pint Diced Fresh Tomato
- 1 Pint Cubed Hot chourice (chorizo)
- 2 Quarts Chicken Broth
- 2 each Bay leaves
- 1 Tbsp Chopped Fresh Thyme
- 1 Tbsp Piri Piri Chili powder or 2 Tbsp Sauce
- 1 Cup garbanzo beans (cooked)
Instructions
- In a large heavy pot, Heat oil over medium high heat. Saute the onion, celery, carrot, Bay leaves, and garlic until translucent. Then stir in the piri piri.
- Add the potatoes and stir. Allow the potatoes to get a little color. Then add in the chourice. Brown the meat slightly, stirring occasionally.
- Add in the kale and stir. Then add the stock. Bring to a boil, then taper to a simmer. Simmer for about 20 to 30 minutes until the kale is soft.
- Add in the tomatoes, beans, and Thyme. Return to a boil for 1 minute. Turn of the heat and season with salt and pepper. Serve hot. Serve with A Nice Pao and Queijo Da Serra ou Sao Jorge
Classic French Steak Diane
Ingredients
- 4 each 6 ounce Tenderloin steaks (Filet Mignon)
- 2 Cup Fresh Wild Mushrooms (Mix and match varieties)
- 2 Tbsp Chopped Fresh Shallots
- 2 Oz Cognac or brandy
- 1 Tbsp Dijon Mustard
- 6 Oz Demi Glace (reduced, thickened Veal or beef stock)
- 2 Oz Heavy Cream
- 2 Tbsp Unsalted Butter
- 2 Tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Cut the steaks in 2 round pieces each. Slightly pound them out until they are 1/2 to 3/4 inch thick. Lightly season with salt and fresh cracked black pepper.
- Melt the butter over high heat in a heavy saute pan. Add in the olive oil. Place the steaks in the olive oil and butter mixture. Saute over high heat until they brown (About1 to 2 minutes per side).
- Add the shallots and mushrooms. Stir and cook until softened.
- Add the cognac or brandy and flame the pan. Reduce the liquid. Then add in the stock. Remove the steaks to their plates. Then add the cream and Dijon mustard to the sauce. Stir and reduce, Season as needed. Spoon the sauce and mushrooms over the steaks and serve hot. Accompany with your favorite potatoes. We suggest a gratin potato (see recipe) and simply grilled Asparagus tossed in olive oil, salt, and pepper.
Gold and Sweet Potatoes Gratin
Equipment
- 9×9 baking pan or oven proof casserole dish of similar size
Ingredients
- 2 Lb Yukon Gold Potatoes, Peeled and sliced thin
- 1 Lb Sweet Potato, Peeled, and sliced thin
- 1 Quart Heavy Cream
- 2 Each Large Eggs
- 1 Lb Shredded Gruyere Cheese
- 1 cup Shredded Parmesan Cheese
- 2 Tbsp Chopped Fresh Thyme
- Salt and Pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Spray pan or casserole with pan spray.
- Whisk eggs, then add in the cream, Thyme, salt, and pepper.
- Slice your potatoes with a mandolin or electric slicer for even slices. For quicker work, slice lengthwise or slice circles for visual effect if you prefer. Ladle a little bit of the cream mixture in the bottom of the pan. Then do a layer of sliced potatoes. Sprinkle with cheese. Then ladle more cream mixture on. Then do a layer of Sweet Potato, top with cheese and cream mixture. Repeat this until your pan is filled to the top. So, you will have alternating layers of potatoes.
- Put the pan with potatoes on top of a sheet pan to catch any liquid that may boil over. Put in oven for 30 minutes. Then turn it to cook evenly. It should take about an hour in total to cook. Depending on your oven, check the potatoes for firmness. The liquid should be absorbed into the potatoes. If there is too much liquid, cook a little more.
- The next to steps are not necessary. You can spoon out the potato and serve while hot. But, if you want a really nice fancy presentation, follow these procedures. Take the pan out of the oven and cool completely. You may want to cool overnight. You want the layers to congeal.
- When completely cooled, Run a knife around the edge of the pan to help release the potatoes. Heat the bottom of the pan with a torch or over a burner to help release the potatoes. Invert a cutting board over the pan and then flip the potatoes. They should pop out onto the cutting board. A gentle tap may help or you can re-apply the torch until they release. Remove the pan. Then cut your portions from the potatoes. Heat them at a lower temperature to prevent them from crisping too much and to allow the heat to penetrate without the layers separating.
Molten Lava Chocolate Cake
Equipment
- Individual foil cups or muffin tins
Ingredients
- 1/2 Lb Sweet or semi sweet chocolate Can use chips, disks, shavings, or chunks
- 2 each Large Eggs
- 2 each egg yolks
- 2 Tbsp AP Flour
- 1 Ounce Kahlua or other liqueur
- 1 Stick Unsalted Butter
- 1/4 cup Sugar
- 1/8 tsp Kosher Salt
- large grain sugar for dusting
Instructions
- Preheat oven to 450.
- Use pan spray to spray the interior of your cooking vessels (ramekins, foil cups, muffin tins. Pour in large grain sugar and turn the cups to evenly coat with sugar. Some people use flour to coat the pans. I prefer sugar. It adds a nice crust.
- Melt Chocolate and butter in a bowl set over boiling water. When melted, fold in Liqueur.
- In a separate bowl, Whisk together eggs, yolks, and sugar.
- Remove the chocolate from the heat when melted and smooth. Put a little of the melted chocolate into the eggs and whisk. This will temper the eggs so they don't curdle. Add a little more chocolate and whisk. Then fold the eggs into the chocolate. Mix well. Then fold in the flour and salt. Divide the batter between the cooking vessels.
- Bake for 8 to 10 minutes. At this point, the insides will still be liquid. But, the outer shell will be fully cooked. Remove from the oven. Allow to cool for about a minute or 2. Unmold onto a plate. Dust with powdered sugar and serve with ice Cream or whipped cream and a berry drizzle.