Something I keep planning to do and keep forgetting. Got it right this year and booked my campsite during the height of the meteor shower viewing. Errr which actually turned out to be wrong since a super moon will be in the sky at the same time. Ah well any reason to get out of the city in August is good.
So since there's no reason for me to cater to the sensibilities of a 9 y/o (kiddos r banned 4 this trip) food critic I'm doing 'xactly what I want.
Bought a few special meat cuts on sale that were made for grilling so they'll figure in this menu: baby lamb chops (slurppy yum yum!) and a 2.0" Porterhouse steak that I'll defrost and home dry age before we go. Some chicky parts and we're fine as I expect to find some nice fish/shellfish near the camp ground.
So here it is:
Day 1
Dinner
appetizers: grilled mussels/clams/oysters . One of the nicest things about this method is no shucking is needed. Lemon slices and melted buttah make em extra yummy.
main course: grilled fish steak
tomato tartare http://www.foodandwine.com/recipes/a...h-tomato-water
Heads up- the molding aspect isn't need but but gosh it looks so cute...oops.
dessert: blueberries atop citrus shortcake w/ yoghurt. I've some shortcake in the freezer left over from the kiddie trip.
Day 2
Breakfast
fruit platter
egg muffins
coffee, tea
OJ
Lunch -on the road
Dinner
appetizer: olive and feta salad. This dish doesn't even need a proper recipe and due to the ingredients doesn't need much refrigeration. You can always beef it up by adding dry meat like any kind of salami.
Serves 2
Double, triple, quadruple amt. as needed but be careful w/ the herbs and spices.
8 oz container of mixed olives
2 TBs of lemon juice which is about 1 and 1/2 the amt of juice in an average lemon.
2 oz of feta cheese, cut into 1/4-1/2" cubes
2 smashed garlic cloves
6-8 thin sliced roasted red pepper pieces
1/2 cup olive oil
1 large sprig of dried oregano or 1/2 tsp
palm full of chopped fresh Italian parsley
red pepper flakes to taste
Place all ingredients in a ziploc bag and marinate for at least 2 hours and up to 2 days.
Serve rm temperature.
main: grilled dukkah lamb chops http://www.epicurious.com/recipes/fo...olasses-240666
ratatouille atop quinoa. Made this style of nut crusted chops back around New year's Eve. Due to an excess of bubbly forgot the pomegranate molasses. Tasted fine w/o it.
Day 3
breakfast:
fruit, dried meat and cheese plate. Buying bunderfliesch and Serrano ham at a local to me deli counter. Salami is nice as well and more commonly avail.
coffee, tea
OJ
lunch: on the road
Dinner:
appetizer: mixed olives
dessert: lemon sorbet. It's nice to camp near a supermarket
Day 4
breakfast:
egg muffins
coffee, tea
OJ
Lunch- on the road
Dinner:
appetizer:
main: Porterhouse steak, grilled Tuscan style, arugula salad, grilled marinated cauliflower
dessert: Catalan flan
Day 5
breakfast: eggs poached in tomato sauce with ratatouille.
coffee, tea
OJ
lunch: on the road
dinner: at home
So since there's no reason for me to cater to the sensibilities of a 9 y/o (kiddos r banned 4 this trip) food critic I'm doing 'xactly what I want.
Bought a few special meat cuts on sale that were made for grilling so they'll figure in this menu: baby lamb chops (slurppy yum yum!) and a 2.0" Porterhouse steak that I'll defrost and home dry age before we go. Some chicky parts and we're fine as I expect to find some nice fish/shellfish near the camp ground.
So here it is:
Day 1
Dinner
appetizers: grilled mussels/clams/oysters . One of the nicest things about this method is no shucking is needed. Lemon slices and melted buttah make em extra yummy.
main course: grilled fish steak
tomato tartare http://www.foodandwine.com/recipes/a...h-tomato-water
Heads up- the molding aspect isn't need but but gosh it looks so cute...oops.
dessert: blueberries atop citrus shortcake w/ yoghurt. I've some shortcake in the freezer left over from the kiddie trip.
Day 2
Breakfast
fruit platter
egg muffins
coffee, tea
OJ
Lunch -on the road
Dinner
appetizer: olive and feta salad. This dish doesn't even need a proper recipe and due to the ingredients doesn't need much refrigeration. You can always beef it up by adding dry meat like any kind of salami.
Serves 2
Double, triple, quadruple amt. as needed but be careful w/ the herbs and spices.
8 oz container of mixed olives
2 TBs of lemon juice which is about 1 and 1/2 the amt of juice in an average lemon.
2 oz of feta cheese, cut into 1/4-1/2" cubes
2 smashed garlic cloves
6-8 thin sliced roasted red pepper pieces
1/2 cup olive oil
1 large sprig of dried oregano or 1/2 tsp
palm full of chopped fresh Italian parsley
red pepper flakes to taste
Place all ingredients in a ziploc bag and marinate for at least 2 hours and up to 2 days.
Serve rm temperature.
main: grilled dukkah lamb chops http://www.epicurious.com/recipes/fo...olasses-240666
ratatouille atop quinoa. Made this style of nut crusted chops back around New year's Eve. Due to an excess of bubbly forgot the pomegranate molasses. Tasted fine w/o it.
Day 3
breakfast:
fruit, dried meat and cheese plate. Buying bunderfliesch and Serrano ham at a local to me deli counter. Salami is nice as well and more commonly avail.
coffee, tea
OJ
lunch: on the road
Dinner:
appetizer: mixed olives
main: chicken Shawarma on whole wheat pita topped w/ tabbouleh and tomato relish and tahini sauce
. Gonna make the pita w/ leftover pizza dough.dessert: lemon sorbet. It's nice to camp near a supermarket
Day 4
breakfast:
egg muffins
coffee, tea
OJ
Lunch- on the road
Dinner:
appetizer:
main: Porterhouse steak, grilled Tuscan style, arugula salad, grilled marinated cauliflower
dessert: Catalan flan
Day 5
breakfast: eggs poached in tomato sauce with ratatouille.
coffee, tea
OJ
lunch: on the road
dinner: at home
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