Discussion Topic |
|
This thread has been locked |
Wayno
Big Wall climber
Seattle, WA
|
|
|
Oct 10, 2011 - 03:58pm PT
|
Well, this isn't something I prepare for company but it is the season for Elk Jerky:
Marinade:
Salt
Sugar
Soy
Fruit Juice
Red Wine
Vinegar
Mustard
Garlic
Ginger
Onion
Pepper
Zest
Allspice
Clove
Hoi Sin
I'm not putting any measurements because I don't use them. I'm a chef, not a baker. Sorry.
I will make the marinade on the stove-top to blend the flavors and then let it cool down. While it is cooling I will cut the Elk Top Sirloin(4lbs.) into thin strips about an inch wide and as thin as I can cut it. If it is a bit frozen, the meat slices easier. The cut strips will go into a bag with the cooled marinade and soak for at least 8 hours and up to a full day.
After marinating I will rack the strips and let them air dry for at least an hour before loading them into my electric smoker. I prefer a light smoke of apple and mesquite and I set the temp at about 140 for twelve hours or more.
You can experiment quite a bit with the marinade or add cracked pepper to the strips before smoking. I'm going to experiment by rubbing some powdered dry Porcinis on a small batch.
Any questions?
|
|
foxglove
Social climber
long beach ca
|
|
|
Oct 10, 2011 - 04:02pm PT
|
cragman chef = caveman chef
:)
|
|
Wayno
Big Wall climber
Seattle, WA
|
|
|
Oct 12, 2011 - 02:27am PT
|
I am just now taking the Elk Jerky out of the smoker. Ruck me funning, this just might be the Perfect Bivi Meat.
|
|
Tobia
Social climber
GA
|
|
|
Oct 12, 2011 - 08:49am PT
|
I don't have a secret recipe; but I have a unique (strange) method of preparing dinner for quests.
I invite someone to come over, ask them what they would like to cook, buy the goods and let them prepare. I clean the mess up afterwards and they get to go home.
|
|
wildone
climber
Troy, MT
|
|
|
Oct 12, 2011 - 10:28am PT
|
I usually whip up a quick salad of baby poison oak with stinging nettle florets, chilled baby slugs and jullienned prickly pear(unpeeled, of course), with a crushed stinkbug and rosemary dressing (yummy!). I get so many compliments!
Also, try this receipe for pot-luck luncheons and corporate "team building" picnics.
|
|
SofCookay
climber
|
|
|
Oct 12, 2011 - 12:19pm PT
|
Any vegetarians out there? I love to make quiches - here's one of my favorites & it is very simple (those of you whom I know & have tried this quiche will attest to how good it is):
Provolone & pesto quiche
2 cups of shredded provolone cheese (8 oz)
3 tbsp. of refrigerated pesto
1/4 cup grated parmesan cheese
1/2 cup chopped red bell pepper
4 eggs
1 cup milk
1/4 tsp. salt
Preheat oven to 425 - make pie crust or use frozen (thawed out) 9" pie crust. Bake pie crust for 7 minutes.
Remove crust from oven & sprinkle 1 cup of cheese over bottom of crust.
In small bowl, mix pesto & parmesan cheeses until smooth. Spread over provolone cheese in crust, sprinkle with bell pepper & top with remaining provolone cheese.
In large bowl, beat eggs, milk, and salt until well blended. Pour over cheeses.
Bake at 425 for 7 minutes, then reduce oven temp to 325 and bake 15 minutes. Cover edges of crust with foil to prevent burning and bake 25-30 minutes until knife inserted comes out clean.
|
|
Chaz
Trad climber
greater Boss Angeles area
|
|
|
Oct 12, 2011 - 03:39pm PT
|
Lasagne, in the Dutch Oven.
3 components:
1. Lasagne Noodles. These are flat, wavy-edged noodles.
2. Cheese layer. One ball shredded Motzarrella, 1/2 of the big tub of Riccotta cheese, 1/4lb of Mexican Longhorn Colby cheese, 1/2 cup Parmesian Cheese, 3 eggs, oregano, basil, and SALT, all mixed together. ( save a handfull of the colby and motzarrella for later )
3. Sauce layer. I use leftover spaghetti sauce. The sauce I make is really thick and meaty, which works best with lasagne. When I don't have spaghetti sauce sitting around, I'll buy a jar of Prego or something, and add a half-pound of ground beef to it ( cooked, of course ). If you get your spaghetti sauce from Trader Joes, add some SALT to it. And some meat.
In a Dutch Oven ( I use a ten-inch for this ) wipe the inside with olive oil.
Break a few DRY noodles so they'll fit in a layer on the bottom of your Dutch Oven. Lay the noodles so they're side-by-each, NOT laying on top of each other.
Slop about 1/3 of the sauce mix on top of the noodle layer.
Spread 1/2 of the cheese mix on top of the sauce layer.
Lay another row of dry noodles across the cheese layer.
Spoon about half of your remaining meat sauce over the noodles.
Spread the rest of the cheese mix on the sauce layer.
Add one more layer of dry noodles.
Dump the rest of your sauce on top of everything.
Pour some hot water around the edges, kind of leveling everything off. Not a whole lot of water, maybe a cup at the most.
Put the lid on it, and now you're ready to cook.
Outside, start a pile of charcoal burning.
Set six hot briquettes in a circle under the Dutch Oven, and put as many hot briquettes on top of the oven as the lid will hold ( in one layer, don't stack them ). I use a long pair of salad tongs to handle the burning charcoal.
Now you're cooking.
DO NOT open the oven for at least an hour. Every fifteen minutes, pick up the oven and turn it 90*, and turn the lid 90* the opposite direction.
When it looks like the coals have about twenty minutes left in them, open the oven and spread the handfull of Motzarrella and Longhorn cheese you saved from earlier on top. Put the lid back on to bake this cheese.
When the coals die, knock the ashes off with a whisk broom. You're done.
I've fed as many as five with this, with lasagne left over. If I'm making it for myself, it makes me four good meals.
|
|
Spider Savage
Mountain climber
The shaggy fringe of Los Angeles
|
|
|
Oct 12, 2011 - 04:56pm PT
|
Chili Verde
Passed on to me from world traveller Dave who says he got it from Sunset Gardens.
2 large cans or more chicken stock
4 large onions
10 large tomatillos (green things with a paper-like husk, ask in produce)
10 buds of garlic
8 green chilli peppers (or 2 cans green chillis)
4 green peppers (not poblano)
1 jalapeno pepper (fresh)
Chop up all above and bring to a boil in the broth.
Serve in large bowls over tortilla chips with shredded cheddar cheese.
PM me if you want to come over and try some.
Then top that bowl with crushed dried oregano and some fresh chopped cilantro leaves.
Once you have prepared it once or twice, get creative and add or take away stuff to taste.
|
|
Captain...or Skully
climber
Where are you bound?
|
|
|
Oct 12, 2011 - 04:57pm PT
|
Eggs are meat. Well, pre-meat, maybe.
|
|
Brandon-
climber
The Granite State.
|
|
|
Oct 12, 2011 - 05:02pm PT
|
Annies purple box mac and cheese. Add extra grated cheddar, shredded chx, ground black pepper and siracha sauce. Cover w/ crumbled old bread and bake @300 until it looks done.
Enjoy!
Seriously though, I've got some recipes in my head. I'll get back to you.
|
|
bluering
Trad climber
Santa Clara, CA
|
|
|
Oct 12, 2011 - 07:12pm PT
|
That looks tasty, Chaz.
Good idea for camping!
|
|
Jaybro
Social climber
Wolf City, Wyoming
|
|
|
Oct 12, 2011 - 08:11pm PT
|
Thnx sofo, I remember your veggie lasagna fondly from a few t-day(?)s back at the CMOS
|
|
Risk
Mountain climber
Olympia, WA
|
|
|
Oct 13, 2011 - 01:48am PT
|
T.M. Campground Chicken Stew
Prepared totally without forethought.
1. Wander in the TM Store and right about where the 6PM cashier line starts, grab from the bottommost cooler shelf on the back wall a package of half frozen chicken thighs and a package of half frozen drumsticks. Pick out a big onion or two from the bin across the aisle. Make sure you have salt and black pepper too.
2. Back at camp, fire up the stove and heat your cast iron skillet with a about ½ cup of oil. Once the oil is hotter than Hades, put the half frozen chicken directly from the packages into the hot oil and spread it out; make sure none of the packaging material is still frozen to the chicken (use a flashlight or vehicle headlights if unsure). Cover the sizzling chicken with the skillet lid.
3. After a few minutes, fully break apart the chicken pieces and get it all coated in the oil, sprinkle a generous amount of salt and pepper all over it. Adjust the heat so the chicken sizzles in the oil but it doesn’t stick or burn, but almost does. Keep the cover on.
4. Peel a whole head of garlic and set aside all of the cloves (a good job for cook’s helpers).
5. Peel and chop up the onion (I used about 6 small golf ball sized onions from our garden).
6. Fish around in the ice chest and find whatever veggies are nearing compost-ability; in my case it was carrots and celery. I also had yellow zucchini in great shape, compliments of Nita and the Chico Farmer’s Market.
7. Now that the chicken has been sizzling in the skillet for about 25 minutes, pile in the chopped onion, have another glass of wine and stoke the fire. Then add the carrots and celery. Squeeze in the juice of a lemon, if handy.
8. Next, and after the onion is cooked, put in all of the garlic, chopped up somewhat (no need to over do it). Add water as necessary so nothing is sticking to the skillet, still on medium high heat.
9. Keep the whole thing as hot as possible without burning it; refill your wine glass as necessary.
10. About 5 minutes before serving, throw in thickly sliced zucchini, but keep the skillet covered.
11. Serve with rice that’s been cooking almost the whole time – In Tuolumne, brown rice takes a long, long time to cook.
Total cooking time is about 1-1/2 hours with a lot of down time.
|
|
tolman_paul
Trad climber
Anchorage, AK
|
|
|
Oct 13, 2011 - 12:31pm PT
|
I know I've posted this before, but it's a good one. Grilled fresh salmon with compound butter. Salmon looses something after it's been frozen for any amount of time, so this recipe is at it's best when you're cooking up the catch of the day. You can also substitute halibut or ling cod.
Take 1 stick of butter and soften it. Add 5 cloves of diced garlic, 1 heaping T of fresh dill diced, 1t fresh ground coriander, juice of 1 lime or lemon (I prefer lime). Put the butter in parchment, roll it up and put it in the freezer to firm up.
Put foil on your grill rack, lay the salmon skin side down and cover it with slabs of the compound butter.
I like to grill over either birch or alder, or you can use briquits and add some wood chips.
Most importantly, do not over cook. Cook until the flesh is just firmed up. Ideally you'll take it off just prior to the flesh firming up and it'll finish up under retained heat.
I usually serve it with a safron basmatti rice, and a black bean and corn salad, oh and a nice cold Alaskan Amber.
|
|
Trusty Rusty
Social climber
Tahoe area
|
|
|
Oct 13, 2011 - 03:35pm PT
|
Though typically something we serve guests during the lighter more colorful Spring festivities, here's a personal favorite:
|
|
Risk
Mountain climber
Olympia, WA
|
|
|
Oct 13, 2011 - 11:50pm PT
|
[Re-run from Sockeye Thread]
Here's how Copper River Sockeye looks at our house - it is the most special treat. 1.8 lbs for one adult and two kids - no leftovers!
|
|
neebee
Social climber
calif/texas
|
|
|
Oct 14, 2011 - 12:24am PT
|
hey there say, nita.... wow, i use to love to cook.... still get to on rare occasions, BUT i can't buy any kinds of special ingrediants for recipes....
can only use what is on hand... which is usually:
salt or pepper or garlic powder...
rice...
lentils...
a bit of greens...
tea and coffee...
apples or bananas, if i am lucky...
corn masa, for a stable...
sometimes, not often, whole wheat flour...
and sometimes, too, potatoes...
and if i am very lucky, about 2-3 tomatoes, i will have...
or sometime, when i can find one for 3.89, i get a chicken! :O
say, got lots of cat and dog food, ;))
|
|
jonnyrig
climber
|
|
|
Feb 17, 2017 - 08:01pm PT
|
Beer. Doritos.
|
|
NutAgain!
Trad climber
South Pasadena, CA
|
|
|
Feb 17, 2017 - 09:13pm PT
|
I shouldn't have read this thread right now. My stomach is full of chicken mole enchiladas from a local spot, but my mouth is hungry from a bunch of good looking stuff.
My go-to main dishes:
 chicken, potatoes, carrots with paprika, allspice, coriander, sesame oil, and soy sauce
chicken, vegetables, coconut milk with a variety of spices ranging from India to Malaysia depending on my mood. Can substitute tofu if I'm feeling vegetarian.
Salmon with paprika, coriander, sesame oil, soy sauce, grilled
My menu is not very diverse... I avoid gluten and a variety of other common things because of skin and digestive issues. I used to cook more tomato-based sauces for pasta dishes. I was edging toward being a vegetarian but other food restrictions made me start craving more chicken.
|
|
|
SuperTopo on the Web
|
Let us know!