Long before he became commander for the Pickerington Division of Police, Ralph Portier was a high school student in Cambridge with slightly different life goals.

In fact, Portier, now 58, says he initially wanted to attend culinary school.

But people sometimes change their minds. Instead of becoming a chef, Portier became a police officer, and has served the Pickerington community for 16 years. His interest in cooking fell by the wayside, he says, although he still made the occasional grilled steak or chicken meals.

In the past few years, however, Portier’s creative interests in the kitchen have re-kindled. Though his wife Peggy does the majority of cooking at home, Portier says he enjoys the chance to try new ideas and flavors.

“I’ve grilled for years, but it’s not the same as going in a kitchen, getting all your ingredients together, making sure your portions are right, and all that stuff,” he says. “That’s always been fun. (Coming back to it) has been fun for me.”

Portier has perfected favorite recipes over the years that he routinely makes family and friends. One such dish, his “Gasless Cowboy Beans,” appears at the annual work picnic. Others he prepares when he gets a visit from his three grandsons: Riley, 10, Chase, 9 and Colten, 7.

Certain principles remain constant in Portier’s recipes. For example, he does not include salt or pepper, instead flavoring everything “to taste.” He also says using fresh ingredients, such as green peppers and onions, is the best way to enhance a dish’s flavor.

Portier says he enjoys cooking for many reasons, but the greatest among them is the challenge of trying something new.

“There’s a satisfaction in knowing you achieved something that you wanted to do, and someone else gets to taste that achievement,” he says.

Portier submitted several of his recipes for inclusion in the Recipes from the Fairfield County’s 9-1-1 Dispatcher cookbook. He shares two of them with Pickerington Magazine.

Ralph Portier’s Cooked Cop Chicken
4 large chicken breasts
½ cup chopped onions
½ cup chopped green peppers
¼ teaspoon oregano
2 14-ounce cans Italian-style stewed tomatoes
2 tablespoons cornstarch
¼ to ½ cup of mozzarella cheese (amount optional)

Bake the chicken uncovered for 15-20 minutes at 425 degrees.

Mix the cornstarch, oregano, chopped onions, peppers and stewed tomatoes into a saucepan over medium heat for 15 minutes. Pour over chicken.

Sprinkle the cheese on top of the chicken and sauce and allow tocook for another 5-10 minutes. If desired, add parmesan cheese just before serving.

Ralph Portier’s Gasless Pork and Beans
1 large can of pork and beans
½ teaspoon instant coffee
¼ cup brown sugar
¼ cup chopped onions
6 hotdogs, chopped into small pieces

Stir all of the ingredients together and heat. Do not let boil over. Serve with hot dogs or hamburgers.