I think we had a tomato caprese salad, roasted corn and korean barbeque (bool kogi)
Above: caprese salad with garden- fresh tomatoes.
We made it look pretty.
Grilling up some delicious corn
We substituted in a burrata instead of fresh mozzarella.
The corn turned out delicious and roasty.
And the korean short ribs (bool kogi) were beefy.
What do you eat camping?
One sees quite the variety of foods camping. My Mom and I pull out all the stops. On our last trip to the Kern River this weekend, we prepared quite a feast, in my opinion.
As soon as we got to camp we got a fire going and our dutch oven heating up.
Into the dutch oven went some heirloom beans, which we had prepped the night before at the house.
In there you see some onions, bacon and plenty of beans.
We had some delicious, juicy tri-tip.
As well as some corn and grilled ciabatta, onto which we rubbed fresh tomatoes, in the spanish manner.
Above: the ciabatta with tomatoes
The beans turned out pretty delicious, if not gorgeous. They developed this amazingly deep, delicious flavor that was quite rich. I really loved them.
And what is a camping trip without some lucious, delicious berry cobbler, cooked in a dutch oven over the dying embers of a fire?
While we did need to get out quite early, that didn’t stop my scout master Ken and I from whipping up some breakfast burritoes.
And that was the trip! We had an amazing time and the food was, of course, amazing.
This is an ongoing series of posts chronicling my “rock ‘n roll catering” days…there’s no nutritional value.
These were always fun…kinda. One of the few events that utilized “in-house” catering, i.e., from the Scheman Building. I ended up doing four or five of these at the height of the “ice skating” craze of the 90s. “Champions on Ice” founder and promoter, Tom Collins, spared no cost in making sure a whole bunch of young, spolied skaters from Russia were comfortable and entertained all day. Seriously, entire billiard tables were toted around with their usual production! Viktor Petrenko, Michelle Kwan and Oksana Baiul were all associated with the event. What I’ll always remember is:
1) Tom’s son, Marty Collins, was an arrogant, spoiled brat in his own right. He walked into catering, came up to me and sternly said, “I’m Marty Collins, I make all of this happen.” Perhaps, but he couldn’t spell to save his life – the rider he gave me was ladden with grammatical errors and misspellings the likes of a second grade teacher seldom sees.
2) I always played music during dinner. The year Oksana was on tour, I had one of my favorite bands, LYCIA (the album wasEstrella) , spinning in the CD player in the background. She commented on the music as she smiled at me while leaving her dining table; though it was in Russian and I had no idea what she may have said, it seemed pleasant.
While down at my folks’ place yesterday, my father pointed out in the Target ad how cheap pork back ribs were: $1.79/lb. There was a limit of six racks per person, so I went with and we came back with 12. Four racks got cut into thirds and seasoned with Kosher salt, cracked peppercorns, cumin, cayenne and garlic salt. Into the smoker they went for about five hours with a little sauce basting from Big Boned Barbeque for the last 30 minutes. Baked potato, beans and a salad made for a wonderful sunday night with some of the neighbor “kids” from Sugar Valley – I don’t know why I say kids, we’re all old enough to drink. Sorry I couldn’t get any pics of the finished meal; cameras and barbeque don’t go together very well. But trust me, the table looked great!
I met the guys from Big Boned last year at Rib America in Des Moines and got along fabulously with them. (Thanks again for letting us use your oven to bake our beans!) Get a hold of Pat Nelson at Big Boned Barbeque to order a bottle or two for yourself and to see if their professional team of BBQ artists will be rollin’ into your city. And when ya see them, tell ’em Boonie sent ya!
Okay, so there’s more than JUST one reason to plant a garden. It’s economical for sure. Free of harsh pesticides? You betcha. Another is the sweet contest fellow, and FAR superior, blogger/culinary author Michael Ruhlman is hosting on his site this summer. The “BLT From Scratch Challenge” is a call for entries to those who can put together the best interpretation of an all-American classic. Garden raised veggies, home-cured bacon/pancetta, made-from-scratch bread etc. Winners will be awarded one of Michael’s titles allegedly “signed in bacon fat.” All of the rules, categories and details can be found at Ruhlman’s site. Hopefully everyone has a lush, blossoming garden already. If not, it’s not too late! Turn that soil, get some dirt under your nails and turn those thumbs green!