Boundary Waters Quetico Forum :: BWCA Food and Recipes :: What's the
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billconner |
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CrookedPaddler1 |
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myceliaman |
Buffalo Prime Rib, garlic mashed, steamed Asparagus. Absolutely spectacular. We replicated a meal we had at Grand Teton Lodge.. Grass fed flat iron Grecian steaks, wild rice pilaf, steamed Asparagus Here's the marinade recipe. Garlic, shallots, red wine Vinegar, olive oil, lemon zest,Rosemary, thyme and grainy country mustard. This is awesome!! We mix the marinade and put steaks in prior to leaving the first morning. Cook over the fire. You'll thank me I'll assure you. Funny how asparagus pops up in both meals. love me asparagus with lemon butter and coarse salt... |
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KevinL |
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NotLight |
I asked my grandpa one time why he liked pot roast so much. He said that as a kid, all they ever had for dinner was boiled potatoes and water (I think there were 9 brothers and sisters). But, once in a great while, his dad would get a piece of meat and boil it with the potatoes, and the fat from the meat would make the potatoes taste absolutely out of this world to him, because he never had any fat or meat to eat as a kid. But he also said, more often than having meat, they had nothing. So they'd come to the dinner table, say grace, have some water from a pot with no potatoes or meat, and go to bed hungry. I have about 5 different sized little homemade folding backpacking/camping tables. I put an "elaborate" amount of time into making them (even though they aren't that fancy). I always bring a table on any sort of camping or backpacking trip. For me, that's "fancy". I have a couple tables that are only about 8" square - they are really nice for balancing a canister stove so your food doesn't tip when backpacking. But, the main point of making and bringing the tables, isn't so much as the function. It's that they help me remember my mom and my grandfather, because they remind me of that story. The tables also remind me to be grateful, even if I have little. So it's kind of a ritual for me to do all this elaborate messing around so I always have a little table. My favorite camping meal is to set up a little table, put a mug or spoon or bowl or whatever we have on it. Then, just sit there for a while, and have nothing - at least for a little bit. Maybe that doesn't quite count as "fancy", but it's something I actually put as much thought into as if I did something fancy. |
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Spartan2 |
Along that vein, my own grandfather, who survived very bleak times during the depression, always had no sympathy for us "young'uns" when we would complain that the meat was tough. His favorite comment was "It's a lot tougher when there's none." I always thought it was just a funny thing to say, but my Mom assured me that there were, indeed, times when "there was none." Most of us have no idea how blessed we are. Thanks for reminding us of that. :-) |
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Spartan2 |
I guess our best meal was usually our first night out, when Spartan1 always told me it should be steaks and oranges. We would each have a big orange, and we usually would just do the steaks in a big frying pan, not on the grate. Sometimes I would do a pan of hash browns, too. We didn't take wine, but a bit of good bourbon and filtered water made a meal of it. That's as "fancy" as it ever got. Good enough, too! |
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shock |
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JJ47 |
To clarify, finger steaks are the strip of extremely tender and flavorful meat that wraps around the center portion of a ribeye. I get them from a cousin who is a meat cutter at a local meat market. (evidently some customers don't want that tasty piece of beef included with their steaks... go figure!) I cut both the steaks and walleye fillets into chunks and skewered them with red bell pepper and onions on bamboo skewers. Set them on the grate over the fire and drizzled them with a mixture of garlic, ginger, soy and honey about 5 minutes before they were ready to eat. Served them with whole mini portabella mushrooms and onions sauteed in ghee, crispy hash browns and a bagged caesar salad we brought along. Of course I enjoyed three fingers of Johnny Walker Blue poured over what ice was left in my water bottle while I was cooking. It sure tasted like a meal fit for a King! |
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JJ47 |
quote Spartan2: "That's a wonderful story, NotLight. Memorable. +1 Each and every one of us is blessed, and have many things to be thankful for, in our own right. |
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muddyfeet |
...and legend has it that eating asparagus before imbibing prevents hangovers and allows for an early 2nd day on the water.... |
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paddlefamily |
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butthead |
butthead |
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Charliepete |
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Chicagored |
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Jackfish |
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