I got the idea to write today’s Flavor cover story while attending a change of command ceremony in late March at the 310th Airlift Squadron’s Hangar No. 4 at MacDill Air Force Base. My friend Lt. Col. Allan Hess was relinquishing command to Lt. Col. Jennifer Uptmor and I was honored to be invited.

After the ceremony, guests were entertained in the hangar with a buffet serving line.

I was amazed at the complexity and flavor of the food.

The spinach quiche was absolutely delicious.

This fruit centerpiece was a lovely touch, something simple, yet elegant.

I saw this frozen shrimp serving bowl with flowers in it and thought, “Wow. What a great idea.”

My buddy Patrick, who until recently worked on base, explained to me at the event that the flight attendants who serve in the squadron do all the cooking and preparation for the flights. (they were asked to do the food for the changeover as well.) I got to meet SSgt Bel Serocki and I set up a time to come back and meet some of the rest of her fellow crew members.

Anyway, we couldn’t fit all the recipes into today’s print package, but I did want to share one from TSgt Fred Johnson that he says gets rave reviews. (The photo below is of Sgt. Johnson manning the carving station during the changeover buffet.)

MIGNON SALMON ROULADE WITH CORN AND BLACK BEAN RELISH

Corn and Black Bean Relish:
4 tablespoons unsalted butter
3 cups thawed frozen corn kernels
1 cup cooked black beans
3 tablespoons balsamic vinegar
1 teaspoon sugar
3 tablespoons olive oil
Salt and freshly ground black pepper to taste

Roulade:
1 pound beef tenderloin, trimmed and cut into 6 even slices
1 pound fresh salmon fillet, skinned
1 large bunch fresh sage
1 large bunch fresh basil
1 large portobello mushroom, thinly sliced
1-1/4 cups cajun spice blend
½ teaspoon ground cumin
½ cup olive oil

Corn Relish:
Place the butter in a large saute pan or skillet over medium-high heat. Add the corn and black beans, and cook until the corn is heated through. Remove the pan from the heat and add balsamic vinegar, sugar, olive oil, salt and pepper to the relish, mixing with a slotted spoon. Set aside at room temperature.

Roulade:
Place a large sheet of plastic wrap on a work surface and place the tenderloin slices on top of it. Cover the beef with another sheet of plastic wrap and pound the meat with the smooth side of a meat mallet or the bottom of a heavy saucepan untilt he meant is about 1/4-inch thick.

Slice the salmon fillet into equally thin slices. Place the salmon slices over the tenderloin, then layer the salmon with the springs of sage and basil. Layer the mushroom slices over the herbs. Starting at one edge, roll the tenderloin into a tight cylinder and secure the edges with toothpicks.

Sprinkle the spice blend and cumin onto a plate and drede the rolls int he mixture, covering the outside in an even layer. Place a large saute pan or skillet over high heat.When the pan begins to smoke, dip the roulade briefly int he olive oil and place it in the pan. Sear for a total of five minutes on both sides, turning frequently.

Transfer the roulade to a cutting board and cut into 1/2-inch thick slices. Divide the roulade among the plates, garnish with the corn relish and serve.

Yield: 6 servings

Source: TSgt Fred Johnson