If an emergency of some kind knocked out power for a few days, what would you eat? A typical emergency kit has a lot of canned and dried foods. But what could you actually make with that stuff? The Red Cross in Colorado decided to find out. It organized an Emergency Kit Cook Off. The rules are simple: create a recipe around ingredients from a specific list, such as jarred cheese sauce and coconut water. For inspiration, the Red Cross invited chefs from across the state to conjure up some of their own emergency kit creations including Chef Stephen Rohs, of Painted Bench Catering in Denver. Stephen Rohs speaks with Ryan Warner.
[Photo: CPR]
Emergency preparedness information and to submit your recipe
Green Chile Couscous with Chipotle Beef Jerky by Chef Stephen Rohs
1 cup couscous
2 tablespoons olive oil
1 cup warm water
1/4 tea spoon allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1, 4oz can diced green chiles
1/4 cup finely diced chipotle beef jerky
In a heat resistant bowl add the couscous and olive oil and mix well. Add the all spices, black pepper, salt, crushed red pepper and diced green chiles; mix well. Add the warm water. Cover with plastic wrap and let sit for 2 hours. Remove the plastic wrap. Use a spoon to separate the couscous so individual grains are separate from one another. Be sure to scrape the sides and the bottom of the bowl. Add the chipotle beef jerky. Mix until incorporated and serve.
