View topic - Wife's 1st Trip Help me plan a menu

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PostPosted: July 28th, 2008, 3:10 pm 
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Location: Mapping Wabakimi PP!
For Gods sake Jerry, the Nina Moose in will be chuck full of those blood sucking leaches that you could fry those up quickly with some fresh ground pepper corn and sea salt with a touch of real butter. I do not know why I did not think of this before. Then have more chocolate!

B

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PostPosted: July 29th, 2008, 8:22 am 
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Location: Solway, MN
Barry,

The fresh ground pepper corn doesn't add any color, so I would go with fresh red pepper, and some fresh garlic. Now for a local bed of fresh greens to serve it on. Yarrow might work.

Naw, I think I'll use the leeches to catch a nice plump walleye for dinner.

J


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PostPosted: July 29th, 2008, 9:15 am 
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Location: Rattlesnake Pond ME
I am going to pass along a couple of recipes from my friend Charlie Wilson who is quite the camping gourmand.

This is a group recipe easily done for solo in a small pot.

1. Enchilladas

7" tortillas - flour or corn as preferred.
Chicken of the Sea Crab in foil pouch
Enchillada sauce
chopped green chilis
garlic fresh minced, pre-minced or paste
Onions chopped or dried
Mexican grated cheese in pouch
corn oil

For solo, mix 8 oz of all the veggies and sauce together with salt in a ziplock; freeze.

Oil the pan and drop in a tortilla, add veggies/ sauce and crab meat and cheese, drop another tortilla on top, more cheese and last of sauce; cook under a lid, over low heat until top cheese starts to brown.

For a group, throw in several overlapping tortillas in a Dutch Oven.

Mole and mushrooms are great additives.

It is mandatory to serve this with Top shelf Margos, 1/3 each Tequila, Lime Juice and Grand Gala/etc, made in a Vortex blender.

2. Portobello Pasta

Portabella Pasta w/ Parm serves 4

4 large Portabellos; stem, brush, gill, coarse chop.
1 large onion, minced.
4 large cloves garlic;mince
2 14 oz can fine cut diced tomatoes; drain
2 T dried Basil
2 t dried Turkish oregano
2 t dried cilantro
1 cup parmesan cheese
1/3 cup olive oil
1/3 cup white wine/sherry
demerara sugar
hot sauce
salt pepper

1# pasta

Start pasta in salted . boiling water.

Saute portobello chops in olive oil. Add onion, soften, add 3/4 garlic, soften, add tomatoes, simmer, add white wine/sherry to adjust liquid level, add sugar, tabasco, salt & pepper to taste. Add balance of garlic, basil, oregano, cilantro. stir, add 1/4 cup parm, stir in.

Drain pasta, turn a little sauce in, plate with sauce over, with layer of parmesan over.

(my note portobellos dehydrate just fine)

3, Venison Medallions in Port Wine Sauce

Parts list:
venison tenderloin/ sub pork.
dried cherries
bottle of port
medium onion/ sub shallots/sub leeks
can of Chicken broth/ sub demi-glace
butter and olive oil
heavy cream or creme fraiche

Cut tenderloin into 1" medaillions. Mash down to i/2 in thickness.
mince onion.
Saute' mediallons in olive oil and butter, browning both sides; remove and reserve; ~8 min.
Saute' onion until caramelized, ~15 min, add 1/2 bag cherries, 1/2 bottle port and chicken stock, reduce to 1/3 volume, ~15 min.
Add browned madaillions, ~5 min to warm. Cut heat, stir in cream to mount sauce. Serve over wild rice/ rice/ gemelli.

(my note this has been CCR taste tested with positive reviews and no left overs. You can partially adapt this to dehydrated by dehydrating ground pork and using sour cream powder..I like the taste bettter than creme fraiche or heavy cream. Cant dehydrate the wine alas)


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PostPosted: July 29th, 2008, 9:23 am 
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Location: Newmarket, Ontario Canada
well, those HAVE to go into the CCR Food and Recipe section. Yum Yum!

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PostPosted: April 25th, 2009, 2:46 pm 
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Joined: August 30th, 2007, 12:14 pm
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Location: Whitby
Sorry I'm late for this but maybe someone else taking their wife for the first time will read it and it will save their marriage. I'm assuming she is new to the outdoors

One piece of advice would be to buy really comfortable air matterresses and really warm sleeping bags. Pay the extra money, carry the extra weight. The good and comfortable nights sleep will save your marriage and she might just go on another trip. I know this is off topic but it is very important advice for taking a spouse on their first trip. Ensure she is comfortable in all aspects of the trip, not just food. Make her backpack 15lbs while yours is 80lbs. Don't say anything when her paddle is barely in the water providing little help moving the canoe. Do all this and she may just come back to the outdoors

I own the Big Agnes insulated ones. The extra air loft will make it that much more comfortable. They are like sleeping on the big huge air matteresses you take car camping. Your body never touches the ground through them. Only problem $100+. That is a small price to save your marriage though

Good luck....


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PostPosted: April 25th, 2009, 2:54 pm 
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Location: Kingston, Ontario, CANADA
Well, Jerry.... how'd it turn out?????????

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PostPosted: April 25th, 2009, 4:53 pm 
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Location: Solway, MN
Funny you should ask.


Scheduled again this year with three other married couples. It was all Mary's idea.

J

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PostPosted: April 25th, 2009, 4:59 pm 
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Location: Kingston, Ontario, CANADA
Jerry R. wrote:
Funny you should ask.


Scheduled again this year with three other married couples. It was all Mary's idea.

J


Yay......with four couples the combinations of meals should be a lot bigger.......Where y'all headed, if I may ask???

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PostPosted: April 25th, 2009, 6:14 pm 
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We will be heading into the BWCA in Minnesota again. Wednesday through Sunday trip.

That will be the third of my three scheduled trips this year.

The menu will be expanded with more people. Sometimes it is harder to cook for two.

J

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PostPosted: April 26th, 2009, 7:54 am 
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hobbes wrote:
. . Don't say anything when her paddle is barely in the water providing little help moving the canoe.
Good luck....

And never, under any circumstance, refer to your bow paddler as 'ballast' :) :roll:

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PostPosted: April 26th, 2009, 7:58 am 
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Location: Solway, MN
other terms to avoid also, are anchor, dead weight, or portage weiny.

J

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