Cooking aboard or outdoors

I'll give that a try; thanks for the hint.

 

alitas adobada...yum

 

Would be nice if someone passed on a authentic recipe for a new england style beach clam bake in the sand.

 

Know how to make coquina clam stew

 

torture me

me mum taught me a recipe for New England clam chowder that was the bomb. Cant remember it to save my life. You can't get fresh clams out here, so I've not made it in so long that now that i"m thinking of it I can't remember it.

 

Una receta: http://re-zetas.com/receta.asp?clave=07FFCFUNM

Chicken wings substitute 2.2 pounds for 1 kilogram.

 

muy bien, que bueno. When I posted alitas adobada last night, was because my wife had just thrust a heaping platter in front of me. She makes it a bit different, adding thin slices of potato and more liquid, doesn't use catsup in anything. While tortillas is the national bread in mexico, baquettes are also popular. She slices the french roll lengthwise and sops it in the sauce and serves with the wings and potatos. Its amazing I don't weigh 200 kilos instead of 200 lbs. I blame it on all the peppers I eat. They stimulate your metabolism

 

I used to go out with a gal who made a mean tortilla soup....

 

sounds good..i'll program my replicator

 

I made this last summer, while camped by the side of the Colorado River trying to catch some fish. Good thing, too... if I'd relied on what I could catch, I'd have starved.

I cooked it in a folding Coleman oven. But instead of using a Coleman stove, I set the oven over my little Lodge cast-iron grill -- which is a kissing cousin to a hibachi.

As usual, the recipe was dictated by what I found scrounging through my fridge and kitchen cabinets before I left....


Meatloaf:
1 regular (6 oz) box cornbread stuffing
1 cup hot water
2 lbs ground beef
1 onion, chopped
2 ribs celery, chopped
1/2 cup nopalitos (diced cactus pads in brine), drained
1 cup mild Pace Picante Sauce
1 egg, beaten
1 tsp Granulated garlic
1 tsp Cayenne powder

Glaze:
1/2 cup tomato ketchup
1/2 tsp granulated garlic
2 tsp cayenne powder
1 tbsp blackstrap molasses

Mix the stuffing and hot water, let set for ten minutes. Mix glaze and set aside.

Combine stuffing with rest of meatloaf ingredients; mix well.

Bake @ 350 degrees for one hour in loaf pan, or 8x8 baking dish.

Pour off grease; spread with glaze; bake for another 10 minutes.

 

woops..time warp...i read your meatloaf recipe, posted reply sounds good will program replicator...now it's listing my response earlier in time than troys recipe i responded to....oooeeeeoooo

 

I think that's because I edited my original post, and accidentally posted it as a new message. When I realized what I had done, I deleted the earlier post -- and meanwhile, you had responded to it.

Of course, I like your time warp theory better. I'm still trying to figure out how to walk through one and become 21 again, while hanging onto the experience and insights I've picked up in the last forty years (minus the cynicism, of course).

What's the old saying? "Youth is wasted on the young...."

 

My favorite of favorites is Chile Rellenos en Caldo. Poblano peppers stuff with cheeze, fried with an egg white crust, meanwhile a soup is stewing made with onions, cabbage, carrots, peppers. The chille rellenos place in bowl and soup ladled over. Rich

 

I didn't know I could delete posts, and also whats the rep in right top corner. Troy, you have more rep than posts and I got a few. Are they replies to your posts?

 

Oog... I'm thoroughly sloshed, and overdue for bed. I've been getting up at 4:00 AM -- not because I have to, but because my body is an idiot. I'll reply over coffee in the morning.