|
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)
|
Login
Register
FAQ
Search
