MY FAVORITE RECIPES By Mary Collins: Meet Jeff Tietjen, Colton

Jeff Tietjen of Colton maintains his calm while fending off a wild bear. The Community Action Center has been his work place for the last 15 years.

Jeff Tietjen of Colton came to the Palouse from southern Idaho where he worked for Micron Technology as a trainer in metrology (the science of measurement.) Born in Sacramento and educated at Sacramento City College and Concordia College in Portland, he has spent most of his career working in social services. It was a position at Palouse Industries that brought him to eastern Washington, and the Community Action Center has been his work place for the last 15 years. His work there is primarily with housing.

The CAC works to provide emergency, short-term transitional and long-term housing, including home ownership, for moderate and low-income and disabled individuals and families. To date they have helped 16 working individuals and families become homeowners in Palouse, Colfax and Uniontown.

More projects are planned. CAC is also able to help with heating and other utility costs for low income, disabled and senior households. They serve all of Whitman County and are conducting outreach sessions in almost all of the small towns during October, November and December.

Jeff and his wife have four children and a grandson. When not working, Jeff likes to play golf and hang out with his family.

Recipes

Mary’s Favorite Cola Steak Sauce

1 Tbsp. extra virgin olive oil

1/2 tsp. granulated garlic

1/2 tsp. pure chili powder

1/2 tsp. cumin

2/3 cup ketchup

1/3 cup cola

2 Tbsp. soy sauce

2 Tbsp. cider vinegar

1/4 tsp. freshly ground black pepper

1/8 tsp. mesquite liquid smoke

In a medium saucepan over medium heat, warm the oil. Add garlic, chili powder and cumin. Cook for 30 seconds, stirring occasionally. Add the remaining ingredients, whisk them, and allow the sauce to simmer for about 5 minutes.

Makes about one cup.

Grill-Roasted

New Potatoes

1 pound new potatoes, each 1-1/2 to 2 inches in diameter, scrubbed and quartered

2 Tbsp. extra virgin olive oil

2 tsp. minced fresh rosemary

In a medium bowl, combine all of the ingredients and stir to coat the potatoes. Grill over direct medium heat until tender and browned on all sides, should take about 15 to 20 minutes, scooping and turning with a wide spatula every 5 minutes or so.

Makes 6-8 servings.

Jay’s Pork Pinwheels in Carolina

Mustard Sauce

1 pound whole pork tenderloin

6 strips thin sliced bacon

1/4 cup prepared mustard

1/2 cup honey

1/2 cup vinegar

2 Tbsp. ketchup

1 Tbsp. brown sugar

2 tsp. Worcestershire sauce

1 tsp. bottled hot pepper sauce

1 cup finely chopped pecans

1 tsp. sale

1/2 tsp. ground black pepper

Cut pork lengthwise into 6-1/4 inch slices. Separate slices; place on cutting board (slices should be the size and shape of the bacon.) Place a slice of bacon on each pork slice. Starting at one end, roll up into a spiral. Secure with 2 wooden toothpicks.

Carolina Mustard Sauce

Combine mustard, honey vinegar, ketchup, brown sugar, Worcestershire sauce and hot pepper sauce in a medium bowl. Reserve one cup of the sauce until ready to serve. Brush remaining sauce on pork rolls. Combine pecans, salt and pepper in a small bowl. Cut each pork roll in half to form two pinwheels (12 total) and secure with water-soaked wooden or metal skewers. Coat each pork pinwheel with pecan mixture. Grill pinwheels on the rack of an uncovered grill directly on medium-high heat (375-400 degrees) until pork is slightly pink in the center, about 6-8 minutes on each side. To serve, drizzle reserved sauce over pinwheels. Makes six servings.