RE: I am taking two chefs hunting
OK. Finnbear sent me a personal message and I realized I had not answered some of your comments. To begin with, we did not even hear a turkey. The wind was about 30-40 mph the whole weekend. But we ate well. For the main dinner, I made Lambchops sauteed in olive oil and basil. There was a side of butter eggnoodles with parsley, steamed asparagus with lemmon, and a salda of butter lettuce with balsamic vinegar and olive oil. I always do a little trick with the salad: I toss it in olive oil first, the sprinkle dry parsley, salt and pepper. Then I sprinkle the balsamic vinegar. All the 2 chefs said was "This is good." See they couldn't speak because they were too busy eating.
Breakfast was scrambled aggs with the leftover lambchops cut into dice, onions, parsley and buttekesse (Austrian butter cheese). We each had a pancake as well with real maple syrup. For lunch that day, we had smoked salmon, baguette, cheese and brewskies.
They said that they had never had camp food that good and they were impressed that I did it all on a 2 burner coleman stove. They enjoyed watching me cook and also enjoyed not having to cook as well. We had a blast. They offered me a job.
I truly enjoy camp cooking for people who enjoy good food.Some of you may think that this menu was a little hoighty toighty. But I like to quote Horace Kephardt when he said "We go out into the woods to "smooth it" not rough it. We get it rough enough in town".
|
)
