Company picnics are growing beyond wiener roasts. Some are becoming actual foodie events.The Gazette recently joined that trend by turning our 2009 company picnic into a cooking contest.We started with outstanding hamburgers, hot dogs and brats from Ranch Foods Direct, a local source for natural meats, and invited associates to come up with their own sides, salads and desserts.Our closet chefs kicked it up several notches, and you can try some of the winning recipes yourself.I also added one from a fellow judge, Gazette President and Publisher Steven Pope.OK, so maybe you’ll think I’m shamelessly kissing up to the boss, but when he talked about his Baked Salmon in Gremolata Crust over Mediterranean Style Vegetable Bed, I knew I had to try it.Turns out, it’s really easy, full of flavor and takes advantage of many vegetables that are ripe right now.For the uninitiated, gremolata is tangy garnish made of minced parsley, lemon zest and garlic. It’s the zingy flavor that makes osso buco so good. I could see how this would take salmon to new flavor heights.But Pope took it up another notch with the addition of Panko crumbs for a crunchy texture.Panko crumbs are a very crisp, larger bread crumbs that come from Japan. You can find them at Asian markets or in the ethnic section of many grocery stores.Here is Pope’s recipe, along with the three winning recipes from the contest.

BAKED SALMON IN GREMOLATA CRUST OVER MEDITERRANEAN-STYLE VEGETABLE BED—Yield: 4 servings

SALMON:3 tablespoons olive oil, plus extra for salmon1/4 cup Panko bread crumbsZest from 2 lemons (reserve lemons for another use)2 cloves garlic, finely chopped1 bunch flat-leaf parsley, finely chopped1 tablespoon fresh thyme leaves (4 springs), finely choppedSalt and pepper, to taste4 (4-to 6-ounce) salmon fillets

VEGETABLE BED:3 tablespoons olive oil16 grape tomatoes, halved2 tablespoons finely chopped garlic2 yellow squash, ends trimmed and sliced into 1/8-inch rounds1 bunch scallions, ends trimmed and cut into 1 1/2-inch pieces2 cups store-bought deli mix (marinated olives, artichokes and peppers)1 cup dry white wine1 bunch flat-leaf parsley, finely chopped1 tablespoon fresh thyme leaves (4 springs), finely chopped3 tablespoons chopped (1/8-inch strips) basil2 tablespoons unsalted butterSalt and pepper, to tasteProcedure:1. Preheat oven to 500 degrees.2.For salmon, combine olive oil, bread crumbs, lemon zest, garlic, parsley, thyme, salt and pepper in bowl and mix to a uniform texture. Line cookie sheet with foil and coat with cooking spray. Dry salmon and place skin-side down on foil. Lightly brush meat side of salmon with olive oil. Press a light coating of gremolata mixture onto meat side of salmon. Bake 12-15 minutes.3. For vegetable bed, heat olive oil in large sauté pan over medium-high heat. Add tomatoes and sauté 2 minutes, then add garlic. Sauté 30 seconds, then add yellow squash, scallions and deli mix. When juice from tomatoes and deli mix is nearly evaporated, add white wine, parsley, thyme and basil. Sauté until liquid is reduced by half. Add butter. Stir until butter is fully melted. Season with salt and pepper.Serve salmon on top of vegetable bed.Source: Steven Pope, president and publisher of The Gazette

MICHELLE’S MOM’S SCALLOPED POTATOES—Yield: 10-12 servings

5-6 medium russet potatoes1 1/2 teaspoons salt1 pint heavy whipping creamProcedure:1. Preheat oven to 375 degrees.2. Peel potatoes and slice into roughly 1/4-inch-thick slices, enough to fill a 1 3/4-quart casserole. Cover with salt and flip potato slices a couple of times with your hands. Pour cream over top. (Potatoes should stick out a little rather than being completely submerged.)3.Bake, uncovered, about 1 hour, or until nice and brown on top. You can broil for just a few minutes to get extra brown yumminess on top. Remove from oven and let stand 10-15 minutes before serving.Cook’s note: You can transfer potatoes to a slow cooker on warm setting, if desired. If you do this, be sure to scrape off all the baked-on brown cream from the pan and stir it in.Source:Michelle Beckmann, executive administrator to The Gazette’s president and publisher

ROASTED GARLIC AND SCALLOPS SALAD—Yield: 8 servings

1 pound scallops3 tablespoons lemon oil1 tablespoon lemon pepper1 bag baby greens1 pound mixed-colors tomatoes, diced1 head roasted garlic, dicedStore-bought sweet onion dressingProcedure:1. Sauté scallops in lemon oil with lemon pepper. Set aside to cool.2. When cool, pour scallops over baby greens. Add tomatoes, roasted garlic and dressing. Toss to coat.Source: Christine Lind, account specialist at The Gazette

TEXAS SHEET CAKE—Yield: 20 servings

CAKE:2 sticks (1/2 pound)  butter1 cup water4 tablespoons cocoa2 cups flour2 cups sugar1 teaspoon baking soda1/2 cup buttermilk2 beaten eggs1 teaspoon vanilla1 teaspoon cinnamonFROSTING:1 stick butter4 tablespoons cocoa6 tablespoons milk1 teaspoon vanilla1 box confectioner’s  sugar1 cup chopped pecans 

Procedure:1. Preheat oven to 400 degrees.2. For cake, boil butter and water together in medium saucepan. Remove from heat and add remaining cake ingredients. Pour into jelly roll pan and bake 20-30 minutes, until cake tests clean.3. For frosting, in small saucepan bring to boil butter, cocoa and milk. Remove from heat and add vanilla, confectioner’s sugar and nuts. Spread over hot cake and allow to cool.Source:Julene Tudor, retail sales director at The Gazette

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