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The Campfire | Recipes for Rangers who Eat


Hammlin

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Another specialty from my little corner of the world:

 

Take some thick cuts of pork meat with the fat and skin on. Rub plenty of sea salt on them and let them rest overnight. The next morning, lay them on a grill with some water underneath but not in contact. The water is only there to ensure that any dropping fat won't instaburn and cover everything in a nasty smell.

IMG_20141002_144803.jpg

 

Fire the oven to about 200C/400F and let it cook for half an hour. Then turn the heat down to 120C/250F and forget about it. Depending on the cut, it should take up to 6-7 hours until it comes out something like this

IMG_20141002_202215.jpg

 

Make sure it doesn't touch anything plastic, because the meat will aquire a funny taste. Wrap it in cooking paper (also lemon tree leaves, if available) and store, it can last you quite some time and is tasty also cold.

 

If I may be slightly crude for a second...this is essentially food porn. I so wish I had a grill right now. Next paycheck! That's just too beautiful to pass up.

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10511252_10203382047166794_2130130157263

 

 

so.... my food for work this week

 

cooked 5# chicken in oven in a giant cast iron pan... poured one bottle pumpkin ale over it and cooked til done... like 45 min at 350ish

 

when done... shredded the chicken 

then added 1 package shredded carrots (like a pound?) 

1 head broccoli chopped

2 turnips peeled/chopped

1 rutabaga peeled/chopped

1 onion peeled/chopped 

 

added spices ummm "fajita seasoning"  (garlic/salt/pepper/lemon mix)... white pepper... cayenne... "italian seasoning" (idk... it's a buncha green spices!)... and a smidge of cumin... 

 

return to oven and cooked for 40 ish min... 

 

 

 

 

 

YUM!!! 

 

one night I added hot mustard and honey (because cayenne white pepper and hot mustard!!!) tonight I added PB and hot mustard... 

 

 

 

SO YUM!!!!

 

and those of you who were with us last time... recognize... I used rutabaga and turnips :P

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Vietnamese-style Noodle Bowl

 

Vietnamese-style Noodle Bowl with Pork Meatballs

 

Don't be put off by the length of the recipe. It actually comes together quite fast, and the only things that require chopping are the garlic, shallots, and cabbage. You can save time by mincing all of the garlic at once and all of the shallots at once, and then portion them out among the marinade, dressing, and meatballs. You can make the marinade and the dressing up to 2 days ahead of time. I recommend sauteing the shallots and garlic for the meatballs first, since they need time to cool. Then make the marinade and dressing. Then make the meatballs. While the meatballs are baking, saute the cabbage and carrot, bring a pot of water to boil for the rice noodles, and cut up the cucumber into matchsticks. Once the meatballs are done, throw the rice noodles into the water (thin ones will only need about 2 minutes). As soon as you drain the noodles, you'll be ready to assemble the bowls.  

 

MARINADE & CABBAGE/CARROTS

Ingredients

2 TB fish sauce

2 TB water

2 TB brown sugar (packed)

1 clove garlic (minced)

½ shallot (minced)

 

Half a small head of green cabbage

1-2 carrots, shredded (I just use a veggie peeler and peel strips of carrot)

Scallions, diced (optional)

 

Directions

Mix marinade ingredients until sugar dissolves (I put it in a small glass container and shake). Reserve 1 tsp for meatballs. 

Saute carrots and cabbage (and scallions, if using) with marinade until cabbage is no longer too crispy. 

 

DRESSING

Ingredients

1/4 cup fish sauce

2 TB granulated sugar

1 garlic clove, minced

1/2 - 1 whole Serrano pepper, minced

Juice from 1 to 1.5 limes (about 1/4 cup)

Drizzle of soy sauce

Drizzle of chili sesame oil (if you don't have this, just use some olive oil)

Rice vinegar, to taste (start with 1/4 cup)

Water, to taste (start with 1/4 cup)

 

Directions

Grind garlic and Serrano using mortar & pestle (or just finely mince it), then add all ingredients to glass bottle and shake. Set aside until ready to use. To save time and increase the flavor, make this up to 2 days ahead of time. 

 

PORK MEATBALLS

Ingredients

1 lb ground pork

1 clove garlic, minced

1 small shallot, minced

Olive oil

1/4 cup fine bread crumbs (plain)

1 egg, beaten

Salt & pepper to taste

1 tsp marinade

 

Directions

Preheat oven to 400 degrees and line baking sheet with parchment paper. 

Saute garlic and shallot in 1 TB olive oil and then let cool.

Mix all ingredients and form into meatballs about 1" in diameter (you should get about 16 meatballs from 1 lb).

Bake meatballs for 15-20 minutes, until pork is fully cooked.

 

PUT IT ALL TOGETHER

Cook rice noodles according to directions, drain, and place in bowls. 

Top with cabbage/carrot mixture and arrange meatballs around bowl. 

Add cucumbers (cut into matchsticks) and bean sprouts.

Drizzle dressing all over, mix, and eat! 

 

CHICKEN OPTION

Don't want pork? Use boneless skinless chicken breasts instead. Let the chicken soak in the marinade for at least 30 minutes. In heavy skillet, heat olive oil and sesame oil (optional) over medium-high heat. Sauté 2 chicken breasts, seasoned with salt & pepper, for 5-6 minutes per side. Pour remaining marinade into skillet and cook, turning chicken once, until marinade thickens to a glaze. Remove chicken and allow to rest before thinly slicing. Add chopped cabbage and shredded carrot and cook down.

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Tamil (South Indian) Mixed-Legume Pancakes - Adai

 

Full disclosure: I am a serious fan of Indian food.  I especially like making dishes that you don't ordinarily find on restaurant menus.  Dosai (rice and lentil crepes) occasionally show up here and there, but they're mostly a sort of thing you make at home.  Dosai are thin and crispy, with a slightly sour edge from letting the batter ferment for a day.  Adai are dosai's burlier cousin: thicker, with no sourness, and usually made with a mix of lentils, chickpeas, beans and rice. Now, I'm doing Slow Carb, so I can't eat rice in any form.  The adai still turn out perfectly fine.  You can use brown rice or oats instead of white rice, and these will still be good.

 

One essential ingredient is urad dal, or split skinless matpe beans.  You can get them online or any specialty Indian grocery store.  When cooked, urad dal have a thick, almost gluey consistency which helps hold the batter together.  As far as the other ingredients go, the sky's the limit: brown lentils, red lentils, split peas, blackeyed peas, chickpeas, black beans, mung beans, whatever you have lying around or have a particular hankering for.

 

Ingredients:

 

1 cup raw long-grain rice

1/2 cup urad dal (if not using rice, increase to 1 cup)

1/2 cup red lentils (masoor dal)

1/4 cup dry chickpeas

1/2 cup split peas

 

Soak the rice (if using) and the legumes separately in fresh, cold water for eight hours or overnight.  Drain them and rinse them completely, then grind them in a blender or food processor.  Drizzle in some water as you go until the mixture forms a thick batter, about like pancake batter.

 

At this point you can add spices: sriracha, curry powder, salt (of course), fenugreek, ground cumin or coriander, whatever.  A lot of recipes add raw shallots or chopped scallion,  fresh chiles, and grated coconut.  Blend this all up again, then pour into a container for storage. 

 

Heat about a tablespoon of olive oil or clarified butter in a nonstick pan, then pour in about 1/4 cup of batter. Spread it around so it's even, then cover the pan.  The steam will cook the lentils and other ingredients while the bottom gets crispy.  After about two minutes, carefully loosen the adai with a spatula and turn it to cook the other side.  Cover again, wait about two minutes, then serve.  The batter keeps for a week in the fridge, and only gets better with age.  I eat them for breakfast with a couple of eggs and a little salsa  Great stuff!

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"If you get into trouble, you can always eat something, blow something up, or throw penguins." - Jim Henson

 

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Tamil (South Indian) Mixed-Legume Pancakes - Adai

 

Great stuff!

 

i am so excited to try this recipe! i just need to find a store that stocks Indian foods . . .

 

Oh, incidentally, living in the land of short-grain rice, and asking of a slow-carber, what substitute (if any) do you use for Basmati when eating your curries &c?

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i am so excited to try this recipe! i just need to find a store that stocks Indian foods . . .

 

Oh, incidentally, living in the land of short-grain rice, and asking of a slow-carber, what substitute (if any) do you use for Basmati when eating your curries &c?

A lot of times I just forgo rice entirely.  Cauliflower rice is a good substitute (grated raw cauliflower, steamed in a pan with a little water), but given the price of fresh raw cauliflower, it's cheaper to just leave out the rice.  The adai are great for sopping up sauces anyway. 

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"If you get into trouble, you can always eat something, blow something up, or throw penguins." - Jim Henson

 

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A lot of times I just forgo rice entirely.  Cauliflower rice is a good substitute (grated raw cauliflower, steamed in a pan with a little water), but given the price of fresh raw cauliflower, it's cheaper to just leave out the rice.  The adai are great for sopping up sauces anyway. 

Thanks! i am so excited! I love cooking, I love Indian food, I love legumes, and i love things that can be made ahead and stored in the fridge! 

 

I also love pith helmets, so your avatar makes me very happy. 

 

 

 . . . whoah! I just looked up "Major Bloodnok"! Peter Sellers surrealist radio comedy? I am so there! Maybe i can find podcasts to listen to on hikes and runs! 

 

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Tzippi Longstockings, level 9 Ranger/Monk 

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Ah, let's not forget Spike Milligan, Harry Secombe, and Michael Bentine!  Spike did a lot of the writing for the Goon Show, and he was the voice for Major Bloodnok.  Dennis Bloodnok is a corrupt military cad, pervert and idiot, a complete and utter coward who will sell out anyone for money.  He was apparently inspired by some Army Majors he'd known growing up in India.  You can download one free episode per month at http://www.thegoonshow.net, and there are any number of full episodes available on Youtube.  (I wouldn't suggest listening to episodes while running; you'll hurt yourself.)

 

In the meantime, check this out: https://www.youtube.com/watch?v=JOqhRx_11Rg

 

You'll never look at Daleks (or curry) the same way.

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"If you get into trouble, you can always eat something, blow something up, or throw penguins." - Jim Henson

 

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