Shore Lunch √
Serves 4 to 6.
Note: The freshest fish is the one you catch yourself. All you need for this speedy recipe is shortening (think Crisco), Shore Lunch seasoning, and a great big skillet. Cold beer, coleslaw and grilled bread are optional. The trick is to get the oil hot enough and keep the temperature steady at 360 degrees. From Beth Dooley.
• 1 lb. fresh fillets (whitefish, trout)
• 1 (9-oz.) box Shore Lunch crumbs/seasoning mix or 2 c. mixed cracker crumbs seasoned with salt, pepper and red pepper flakes
• 1/2 c. shortening or vegetable oil for frying
Directions
Rinse the fish fillets and thoroughly pat dry. Dredge the fillets in the seasoning and set aside. Get a fire going or light the outdoor stove. Put a deep skillet over the flame, melt about 2 inches of shortening in the pan and bring to 360 degrees (it should be bubbling and spit). There should be enough shortening in the pan that the fillets float.
Fry the fillets for about 2 to 3 minutes, using tongs to turn. Watch that they don't burn, as they cook quickly.
Set the fried fillets on newspaper or paper towels to drain some of the grease and serve hot, right away.
Overnight Coleslaw √
Serves 4 to 6.
Note: You can make this ahead and pack it for the first or second night on the trail. From Beth Dooley.
• About 1 1/2 to 2 lb. green or red cabbage, thinly sliced
• 1 sweet onion, thinly sliced
• 1/2 lb. carrots, thinly sliced
• 1/2 c. sugar
• 1/2 c. white wine or cider vinegar
• 1/3 c. vegetable oil
• 1 tbsp. coarse mustard
• 1/2 tsp. coarse salt
Directions
Put the cabbage, onion and carrots into a large bowl and toss in the sugar.
In a small saucepan, stir together the vinegar, oil, mustard and salt; set over high heat and bring to a boil. Pour the dressing over the vegetables and toss well. Let stand until cooled, about 15 minutes, then drain the slaw. Store in a large plastic bag and refrigerate until packing for the trail.
Gado-gado (Spicy Peanut Sauce ) √
Serves 4 to 6.
Note: Serve hot or at room temperature. Either way, this sauce makes a nice dip for vegetables, crackers and can be a sauce for pasta. Garnish with peanuts. From Beth Dooley.
• 3 tbsp. vegetable oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/4 c. brown sugar or honey
•1/4 c. cider or rice wine vinegar
• 1/4 c. soy sauce
• 1/2 c. peanut butter
• 1 to 1 1/4 c. water, as needed
• Salt and freshly ground black pepper, to taste
• Red pepper flakes, to taste
Directions
Set a frying pan over medium heat and add the oil, onions and garlic, and cook until softened, about 3 minutes. Quickly stir in the brown sugar or honey, vinegar, soy sauce, peanut butter and enough water to make a thick sauce, watching that it doesn't burn. Season with the salt, ground black pepper and red pepper flakes, to taste. Serve hot or at room temperature.
Farro Pilaf √
Serves 6 to 8.
Note: Farro is great on a campout. The grain cooks quickly (in about 20 minutes) and keeps fresh, without refrigeration, for several days. From Beth Dooley.
• 2 c. pearled farro (see Note)
• 3 strips bacon, cut into chunks
• 1 tsp. dried Italian herbs
• 1 onion, chopped
• 2 tsp. ground cumin
• 1/4 tsp. hot pepper flakes
• Salt and freshly ground black pepper to taste
• Lemon juice to taste
Directions
Put the farro into a large, deep pot and cover with water by 2 inches. Set over a high flame and bring to a boil. Reduce the heat and simmer the farro until tender, about 15 to 20 minutes. Drain and set aside.
In a large, deep skillet, sauté the bacon over medium heat to render the fat. Remove the bacon and set aside, and leave about 2 tablespoons of the rendered fat in the pot. Over medium heat, sauté the herbs, onion, cumin and hot pepper flakes until the onion is translucent, about 5 minutes. Add about 1/4 cup water to the pot to make a thick sauce. Stir in the cooked farro and toss. Season with salt, pepper and lemon juice to taste.
Variation: To make this a vegetarian dish, omit the bacon and substitute 2 tablespoons vegetable oil for the bacon fat.
Pan-Roasted Potatoes with Rosemary and Salami √
Serves 4 to 6.
Note: Potatoes keep nicely on the trail. This dish makes a hearty supper with leftovers for breakfast. From Beth Dooley.
• 8 to 15 small Yukon gold or red potatoes, depending on size
• 2 tbsp. extra-virgin olive oil
• 1/2 c. finely chopped salami
• 2 tbsp. chopped fresh rosemary
Directions
Rinse the potatoes and cut into 1-inch chunks. Heat the oil in a large skillet set over high heat. Toss in the potatoes and salami, and turn to coat with the oil.
Reduce the heat, cover the potatoes and cook, turning occasionally, until they've begun to brown, about 20 minutes. If they are sticking, add a little water to the pan. Toss in the chopped rosemary.
