Paella! Take One.
All righty then, the reason this is take one is because there is going to be...wait for it....a take two. This dish is a winner in every respect and I've been wanting to get it out there for a while. The bummer is I don't have any pictures from the last time I made it. So what I am going to do is post the recipe and in a few weeks I'm hitting the trail again and I'm going to make this dish which means that next week I'll be doing the preparation. At that time I'll take pictures and add a few more comments on the method I used for putting this dish together. Good to Go? Good. So without further dawdling, I would like to introduce you to Paella a la Heathen.
(D) = dehydrate
Makes 6 servings
(1) 4.5 oz can of diced/chopped clams (D)
6 ounces of medium size raw medium shrimp (D) Save yourself some time and get the devained ones. And to save yourself some cash get a bag of the frozen shrimp.
(2) large cubes or packets of chicken bullion
(1) medium onion finely chopped (D)
(2) cups of rice
Lets take a moment and talk about the rice. You can use regular every day long grain rice, but you ain't everybody else so why act like it. If you want to dress to impress then here's a suggestion, Jasmine Rice....let that sink in for a minute. Or Basmati. Now we're talking. But I know what you're thinking, these rices take about 20-25 minutes to cook! Not anymore. Our local grocery store has started stocking 10 minute versions of these about a year ago. So I ask you; if you could choose between every day, every other person long grain white rice or something like Jasmine what would you do? Time to remember the Don't Be a Heathen motto if you're having trouble deciding.
Moving on...
(3) cloves of garlic, chopped (Bring fresh cloves of garlic for crying out loud, this is no time to get cheap)
(1) teaspoon of dried thyme leaves
(1/2) teaspoon saffron thread, crushed (This will separate the true believers from the wanna-bees. Saffron is thee most expensive spice in the world. A few thread of this stuff cost about $18.00 and yes you can buy it in most grocery stores' spice section. It will be wrapped in paper inside of the spice bottle. Unwrap the paper carefully and extract One thread of Saffron, put it in a small zip-lock with the other spices. BTW, I can tell just by looking at your Paella if you used saffron or not......I'm watching.)
(1) pint, cherry tomatoes, halved (D)
(1) cup of peas, petite if you can find them (D) (Just so you know petite peas are small peas as in smaller than regular peas. The can will say "petite" which takes the guess work out of it.)
(1) tablespoon of fresh chopped parsley
And that's the recipe.Well almost. I did say it was a la Heathen which means I add a little sumptin, sumptin extra. Sausage! boom...and not just any sausage either. The first few times I made this I used chorizo and the past few times I've used andouille.
The choice is personal preference but here are some of the differences between the two to help you decide. Chorizo in my opinion has more flavor with a nice spicy bite to it but it is a greasier sausage. The only problem with that is that it takes longer to dehydrate and you have to pat it with paper towels even after the dehydrating is done to get the excess grease out of it.Andouille on the other hand is not as greasy but it doesn't have the same flavor kick to it.So there you go, either one is a winner in my book and you can't go wrong regardless of which you choose. And if you don't like these go with something else there's plenty of different types of sausage to choose from.
So Paella! part one is a wrap. Next week when I'm doing the prep work I'll post the pictures along with the method. So, until then remember, just because you're in the back country that's no reason to be a Heathen.
Heathen -out...
Thursday, January 19, 2012
Wednesday, January 18, 2012
Heathen Annual Reunion
So, every year for the last five years the Heathen's get together, rent a cabin in the middle of nowhere and escape civilization for a few days. When I say cabin, I mean rustic living at its finest, life as it was meant to be lived. No electricity, running water or the convenience of a good piece of porcelain. Our light comes from lanterns, our water from a stream and when nature calls there's a conveniently located privy. There's nothing like strolling to the privy on a cold winters morning with a roll of TP in your hand to let you know you're alive. Actually, in the winter it's best to be the second one to the privy this way its all warmed up.....get it?
Now, just because the accommodations are rustic doesn't mean we're eating canned beans and struggling through the weekend or even longer. No-sirr-ee, we wouldn't have any of it. This is a time that we go all out, the works. Good food, good drink and good company is what makes this work. A box or two of good cigars doesn't hurt either.
Before I get in to that....the thing I like about this particular cabin is that it has a proper wood stove, the cooking on type with an oven, boom! Now, last year when we were here I learned that this stove's oven had some limitations mainly due to the fact that the stove has a small wood box area making heat transfer in to the oven less then ideal. Basically, anything more than dinner rolls was problematic. This past year we solved that problem by totting in a two burner propane stove and oven combo. Needless to say I was beside myself with giddy anticipation with regard to the gastronomical possibilities this allowed.
And if I say so myself I think I out did myself this year. No recipes with this post but here are the culinary highlights. And remember this was all done on either the wood stove or in the propane oven.
Some Dinner Highlights
Baked lobster tails with drawn butter (if you don't know how to fillet a lobster tail go to You Tube, there's plenty of videos and it's easier than you think.)
Sirloin strip steak (pepper encrusted)
Garlic whipped mashed potatos
Fresh asparagus (cooked in EVOO with plenty of fresh garlic, my favorite way)
Lemon and butter shrimp skewers
Venison stew
Breakfast Highlights
Quiche Lorain (Yes, you read it hear first. I made two quiches for breakfast and they came out great.) I paired the quiches with oven baked stuffed tomatoes, croissants and fresh melon. Big Heathen points here. I also brought some of my home brew along and I have to tell you, my Sweet Ass Stout turned out to be a good breakfast beer.
Lunches I tend to keep pretty basic. Soup and deli sandwiches mostly. Although one year I made panini's and figured out how to make a panini press out of a ribbed cast iron griddle. A back country triumph in American ingenuity if you ask me.
So, when we're not eating all of this good fare what else are we doing you might ask. Ah, we drink, smoke cigars, read and tell lies. Not necessarily in that order and sometimes we do multiple things at the same time.
The drink....we brought along our usual selection of fine brews and Heathens are encouraged to bring their favorite(s) as well. One of the items that was brought by a fellow Heathen, Moose to be exact was a bottle of rum the likes of which I never tasted. This bottle of rum deserves special mention, Thomas Tew rum brewed as a single pot in a small distillery in Rhode Island. This rum is brewed from molasses instead of sugar cane and all I can say is Wow, this is the finest sipping rum I have ever had. There's a good back story behind the recipe so when you get time, do a search and visit their site. And no, I have no affiliation, I'm just a fan passing along some of the finer points......
Last thing and I think I'm done, cigars. The usual cast of characters made an appearance this year. We had Rocky Patels, always a perennial favorite, some Las Floras, Romeo and Julieta's and I tried a new cigar, NUBS. They might look funny but they're a good smoke and if you haven't tried one yet I recommend you do.
That about covers all the family printable details of our annual gathering of the Heathens. If you've never escaped to a rustic cabin in the middle of nowhere you should, it's good for the soul. And remember just because you're in the back country that's no reason to be a Heathen.
Saturday, November 26, 2011
Southwest Chicken Soup
Greetings. Yep, its been a while so I'm going to be playing catchup. Without further dawdling here we go.This southwest chicken soup has been a hit on the trail every time I've made it. It's easy to make, cooks up well and is packed with flavor if you just follow a few pointers.
Okay, the secret to gaining points on this one is to use foil pouch chicken instead of dehydrated chicken. Yes for you bean and gram counters the foil pouch chicken weighs a little more than dehydrated but the juice is worth the squeeze.
The Recipe:
(serves 4)
(D=Dehydrate)
1/2 cup chopped onions (D)
2tsp minced garlic (Bring a couple of cloves of the fresh stuff)
1 foil pouch of chicken
1, 16oz can of pinto beans (D)
1, 14.5oc can of diced tomatoes (D)
1, 8oz can of whole kernel corn (D)
1, 4.5oz can chopped green chilies (D)
1/2 tsp chili powder
1/2 tsp ground cumin
2 large chicken bouillon cubes or packs
Preparation Tips:
1. Rinse the beans and corn before putting them on the dehydrator and don't forget covering the racks in cheesecloth first if you don't want to find everything on the bottom.
2. Use a piece of parchment paper on the tray for the chilies and the diced tomatoes. When they're done they'll peel off like a fruit roll-up.
3. Lastly, make a spice bag from a sandwich bag and dump all of your spices in there to include the fresh garlic and bouillon cubes.
Extra Heathen Points (optional):
Add about 4 ozs of Orzo. Don't add to much or it will soak up all the water and it won't be soup anymore.
Cooking:
Cooking this dish couldn't be easier. Fill the pot with water and dump in everything but the spice pack and the chicken pack. After the water comes to boil then add the chicken pack and spices. Cook for another 5-8 minutes (don't forget the taste test) then remove from heat,cover and wait an additional 5-8 minutes for final cooking to occur. Serve and enjoy.
Pairings:
This dish goes well with a nice slightly fruity and refreshing white wine or any red you just happen to have in your pack. Don't forget to finish the evening with a fine cigar perhaps a NUB and a little after dinner brandy.
I think that's a wrap. Enjoy and remember, just because you're in the back country doesn't mean you have to be a Heathen.
Monday, March 28, 2011
Nave, That is the Kings Deer
Anyone can make a stew but only a true non-Heathen can make a venison and Guinness Stew.
The inspiration for this delectable dish came from a cookbook of Irish Pub recipes. The original recipe called for boneless beef sirloin which by no means is Heathen. However, I just happened to have a freezer full of deer which put this stew in to the non-Heathen zone by a mile.
Basically what's going to happen here is that the stew is going to be made in your home on your stove and then you will dehydrate it. The first thing we'll cover is the recipe for making the stew. And if you're a true non-Heathen you should be drinking a glass of wine or a select hand crafted beer while you are doing so.
The recipe:
2 lbs of venison
salt and pepper to taste
all purpose flour
4 Tbls Kerrygold Irish butter (I found this in my local grocery store in the fancy shmancy section. If you can't find this or choose not to use it then you'll have to deduct 1 non-Heathen point.)
vegetable oil
4 medium onions, chopped
2 cups of beef stock (you can buy beef stock in a carton or you can use beef bullion cubes dissolved in 2 cups of boiling water.)
1 bottle of Guinness Stout (buy two if you think you're going to be thirsty. Just remember one is for the stew.)
5 carrots, peeled and diced (if the carrots are the big honkin type cut them in halves or in quarters after slicing.)
4 parsnips, peeled and sliced like the carrots.
1 medium turnip, peeled and sliced like the carrots and parsnips. (Do you see a pattern here?)
Mashed potato flakes (I'll explain don't worry)
Preparation/cooking
1) If not already done, cube the Kings deer into 1 inch bits, season to taste with salt and pepper. If you use a pepper mill with fresh cracked pepper give yourself 1 extra non-Heathen point. Now dredge (non-Heathen word for roll the meat around in) the cubed deer in flour in preparation for searing. Dredge in small batches and set aside on a separate plate in preparation of the next step, searing.
2) In a stock pot or large pan heat 4 tablespoons of that lovely Irish butter with a little vegetable oil. Why do we melt butter with vegetable oil? Because the vegetable oil will prevent the butter from burning. Now that is some serious non-Heathen points there....who knows that except a non-Heathen.
3) Working in small batches sear the Kings deer over a medium heat. Searing should take about 5-7 minutes. Be sure that all sides are seared and golden brown. When a batch is completed remove from the pot/pan, set aside and sear the next batch. Continue until all of the meat is seared.
4) In the same pot/pan that you just seared the meat add the onions. Cook for 3-5 minutes or until soft.
5) If you seared the meat in a pan add it to a stock pot along with the onions and the rest of the goodness that is in the pan. Add the beef stock and the bottle of Guinness. Bring to a boil then simmer on medium low heat, covered for about 60-70 minutes or until the meat is tender. Now add the carrots, parsnips and turnips and cook for 30-40 minutes or until the veggies are tender and the stew is thick. If the stew is not thick enough to your liking mix a little flour and warm water together in a bowl then pour it into the stew. (A non-Heathen technique.)
If you got this far then congratulations you truly have a non-Heathen back country meal. We just have a few more steps.
Dehydrating
There's two main ways to dehydrate this meal; with a dehydrator equipped with plastic trays or in your oven. I did mine in my oven and here's how:
Ladle some stew on to a non stick cookie tray. If your tray isn't non-stick then spray a little vegetable oil on it. Make sure the stew is spread evenly on the tray. Stick it in the oven and place the oven on the lowest setting. The lowest mine goes is 170 degrees. Now, and this is important, prop open the oven door with a wood spoon or some other such wood utensil. Why? You need to let the water out during the dehydration process.
Now just kick back and wait for about 6-8 hours. When the stew is dehydrated use a spatula to peel it off of the cookie tray like a big fruit roll-up. Crumble it up in a baggie and it's ready for the back country.
What Next?
Well, we are that much closer to discussing wine pairing but a little more explanation is still required. When you rehydrate this fine meal you will fine that it won't be as thick as it was when you first made it. That's where the mashed potato flakes come in. After the meal has been brought to a boil and has simmered for the appropriate amount of time (taste testing determines this) then add in the potato flakes, stir well to ensure they are incorporated, cover and remove from heat and let stand for about 7 minutes.
Serve and Enjoy
After 7 minutes or so you should be ready to serve. Since I like bread in the back country I saw fit to bake a traditional Irish soda bread at home and bring a few slices with me. However, any sturdy bread will work just wonderfully. To finish the meal might I suggest a nice hearty carton of Merlot or a full bodied burgundy. After dinner when all are sated a mini bottle of Cognac with a fine cigar would be more than appropriate.
Happy dining my friends. Until next time.
The inspiration for this delectable dish came from a cookbook of Irish Pub recipes. The original recipe called for boneless beef sirloin which by no means is Heathen. However, I just happened to have a freezer full of deer which put this stew in to the non-Heathen zone by a mile.
Basically what's going to happen here is that the stew is going to be made in your home on your stove and then you will dehydrate it. The first thing we'll cover is the recipe for making the stew. And if you're a true non-Heathen you should be drinking a glass of wine or a select hand crafted beer while you are doing so.
The recipe:
2 lbs of venison
salt and pepper to taste
all purpose flour
4 Tbls Kerrygold Irish butter (I found this in my local grocery store in the fancy shmancy section. If you can't find this or choose not to use it then you'll have to deduct 1 non-Heathen point.)
vegetable oil
4 medium onions, chopped
2 cups of beef stock (you can buy beef stock in a carton or you can use beef bullion cubes dissolved in 2 cups of boiling water.)
1 bottle of Guinness Stout (buy two if you think you're going to be thirsty. Just remember one is for the stew.)
5 carrots, peeled and diced (if the carrots are the big honkin type cut them in halves or in quarters after slicing.)
4 parsnips, peeled and sliced like the carrots.
1 medium turnip, peeled and sliced like the carrots and parsnips. (Do you see a pattern here?)
Mashed potato flakes (I'll explain don't worry)
Preparation/cooking
1) If not already done, cube the Kings deer into 1 inch bits, season to taste with salt and pepper. If you use a pepper mill with fresh cracked pepper give yourself 1 extra non-Heathen point. Now dredge (non-Heathen word for roll the meat around in) the cubed deer in flour in preparation for searing. Dredge in small batches and set aside on a separate plate in preparation of the next step, searing.
2) In a stock pot or large pan heat 4 tablespoons of that lovely Irish butter with a little vegetable oil. Why do we melt butter with vegetable oil? Because the vegetable oil will prevent the butter from burning. Now that is some serious non-Heathen points there....who knows that except a non-Heathen.
3) Working in small batches sear the Kings deer over a medium heat. Searing should take about 5-7 minutes. Be sure that all sides are seared and golden brown. When a batch is completed remove from the pot/pan, set aside and sear the next batch. Continue until all of the meat is seared.
4) In the same pot/pan that you just seared the meat add the onions. Cook for 3-5 minutes or until soft.
5) If you seared the meat in a pan add it to a stock pot along with the onions and the rest of the goodness that is in the pan. Add the beef stock and the bottle of Guinness. Bring to a boil then simmer on medium low heat, covered for about 60-70 minutes or until the meat is tender. Now add the carrots, parsnips and turnips and cook for 30-40 minutes or until the veggies are tender and the stew is thick. If the stew is not thick enough to your liking mix a little flour and warm water together in a bowl then pour it into the stew. (A non-Heathen technique.)
If you got this far then congratulations you truly have a non-Heathen back country meal. We just have a few more steps.
Dehydrating
There's two main ways to dehydrate this meal; with a dehydrator equipped with plastic trays or in your oven. I did mine in my oven and here's how:
Ladle some stew on to a non stick cookie tray. If your tray isn't non-stick then spray a little vegetable oil on it. Make sure the stew is spread evenly on the tray. Stick it in the oven and place the oven on the lowest setting. The lowest mine goes is 170 degrees. Now, and this is important, prop open the oven door with a wood spoon or some other such wood utensil. Why? You need to let the water out during the dehydration process.
Now just kick back and wait for about 6-8 hours. When the stew is dehydrated use a spatula to peel it off of the cookie tray like a big fruit roll-up. Crumble it up in a baggie and it's ready for the back country.
What Next?
Well, we are that much closer to discussing wine pairing but a little more explanation is still required. When you rehydrate this fine meal you will fine that it won't be as thick as it was when you first made it. That's where the mashed potato flakes come in. After the meal has been brought to a boil and has simmered for the appropriate amount of time (taste testing determines this) then add in the potato flakes, stir well to ensure they are incorporated, cover and remove from heat and let stand for about 7 minutes.
Serve and Enjoy
After 7 minutes or so you should be ready to serve. Since I like bread in the back country I saw fit to bake a traditional Irish soda bread at home and bring a few slices with me. However, any sturdy bread will work just wonderfully. To finish the meal might I suggest a nice hearty carton of Merlot or a full bodied burgundy. After dinner when all are sated a mini bottle of Cognac with a fine cigar would be more than appropriate.
Happy dining my friends. Until next time.
Greetings and Salutations
There we were, the white table cloth had been set, a candle glowing softly by the moonlight and our plexi-glass wine glasses charged with the finest Merlot to come out of a one liter cardboard carton. A toast! I exclaimed. "Just because you're in the back country that's no reason to be a Heathen. To not being a Heathen!" Here, here, to not being a Heathen.
After the obligatory toasts it was time to serve up the entree. A fine and mighty tasty if I say so myself dish of Paella. Ah, the smell of the cherizo sausage, the shrimp,the baby sweet green peas. The aroma wafted around the shelter area. It was truly a meal fit for non-Heathens.
After dinner and cleanup it was time to move on to desert which consisted of Cognac (VSOP of course) paired with a selection of fine cigars. To, Not Being a Heathen!
So there you have it. This blog is for those of us who are dedicated to the fact that just because you're in the back country that's no reason to be a Heathen. Yes it is possible to live large while on the trail. Good food, good company and good conversation can still be had. No chunky peanut butter smeared on week old tortilla shells for us. Oh, and that paella dish I mentioned well that will be in another post along with the recipe and a few pic's.
Future posts will chronicle me and my compatriots non-Heathen adventures as we tromp up and down the trail and indulging in the finer points of non-Heathenism. Recipes will be shared, pictures will be posted and we will all cheer in goodly delight "Don't be a Heathen!"
This post is dedicated to Moose and VSOP.
After the obligatory toasts it was time to serve up the entree. A fine and mighty tasty if I say so myself dish of Paella. Ah, the smell of the cherizo sausage, the shrimp,the baby sweet green peas. The aroma wafted around the shelter area. It was truly a meal fit for non-Heathens.
After dinner and cleanup it was time to move on to desert which consisted of Cognac (VSOP of course) paired with a selection of fine cigars. To, Not Being a Heathen!
So there you have it. This blog is for those of us who are dedicated to the fact that just because you're in the back country that's no reason to be a Heathen. Yes it is possible to live large while on the trail. Good food, good company and good conversation can still be had. No chunky peanut butter smeared on week old tortilla shells for us. Oh, and that paella dish I mentioned well that will be in another post along with the recipe and a few pic's.
Future posts will chronicle me and my compatriots non-Heathen adventures as we tromp up and down the trail and indulging in the finer points of non-Heathenism. Recipes will be shared, pictures will be posted and we will all cheer in goodly delight "Don't be a Heathen!"
This post is dedicated to Moose and VSOP.
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