Brussels Sprouts
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Author Archives: Carl Fisher
Waldorf Salad
Waldorf Salad
Excellent easy to make salad. This is an Emeril Lagasse recipe which we found on www.foodnetwork.com.
Servings: 6
Ingredients
- 1/4 cup mayonnaise
- 1 TBL apple cider vinegar
- 1/3 to 1/2 cup buttermilk
- 1/2 cup blue cheese crumbled
- 1/4 cup yellow onion grated
- 1/4 tsp salt
- 1/8 tsp black pepper
- Pinch cayenne
- 2 cups red apples diced, Gala or Jonathan (2 to 3 medium apples)
- 1 cup celery thinly sliced
- 1/2 cup grapes red, seedless, halved
- 1/2 cup walnut pieces broken
- 1 head Bibb lettuce cored and leaves separated (we use Boston lettuce and like it better)
Instructions
- In a bowl, whisk together the mayonnaise and vinegar. Slowly add 1/3 cup buttermilk, whisking to thicken. Add the blue cheese, onion, salt, pepper, and cayenne, and whisk well to combine, adding more buttermilk, as desired. Set aside.
- In a large bowl, combine the apples, celery, grapes, and walnuts. Add the dressing, to taste, and toss well.
- Arrange the lettuce leaves on 6 salad plates. Top with the tossed salad and serve.
Tucker Cake because it is simple and cheap
Texas Caviar (Bean Dip)
Mushrooms, Stuffed with Sausage
Mushrooms, Chorizo Stuffed
Trail Tested Backpacking Food Recipes to Feed the Hungriest Backpacker
I’ve been backpacking for over 20 years and these are a few of my favorite recipes. Most are pretty simple and easy to throw together. The Oatmeal goes on almost every backpacking trip.
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PCT Big Meadows to Yosemite, CA July 2019
Meatloaf w/Bacon-BGE
1.5 lb Chuck meat
3/4 lb Italian Sausage
1 Medium onion – chopped
6 oz sharp cheddar cheese – shredded
1/2 cup milk
2 eggs, beaten
1 cup Panko Bread crumbs
1 TBL kosher salt
1 TBL ground black pepper
1 package bacon
Mix all ingredients except the bacon. Shape into loaf. Make a lattice of bacon and then drape it over the meatloaf.
Heat Big Green Egg to 350 degrees, indirect method of cooking. Place a drip pan with a small amount of water to keep the drippings from burning. Put the loaf on another pan for the first 40 minutes then move to the rack. Remove from Big Green Egg when internal meat temperature hits 160 degrees (about 1 to 2 hours). Let rest for 15 minutes before slicing.
Mead with Fruit
Our first attempt to make mead on December 12, 2011. An easy recipe to follow. The resulting mead is very sweet and seems to get better the longer you wait to drink it – six months or more.
10 pounds light clover honey
2 pounds blueberries (fresh or frozen) (we used frozen)
1/2 gallon apple cider (pasteurized)
1/2 ounce Fuggle hops
1 package champagne yeast
- Bring 2.5 to 3 gallons of water to a boil.
2. Add honey and bring back to a boil.
3. Add hops and boil for 30 minutes, skimming of any scum that forms on the surface during the boil.
4. Put blueberries into a hop boiling bag. Lower the heat to a very low simmer and toss in the berries, mashing the bag around to break them up some.
5. Boil for 15 minutes and turn off heat and allow to cool (we use an immersion chiller to speed up the cooling).
6. Transfer from brew pot to fermenter.
7. Add apple cider.
8. Add enough water to bring total amount to 5 gallons. The liquid should be at 80 degrees.
9. Sprinkle yeast evenly over mixture. - When the gravity has dripped below 0.980, bottle and wait.
11. A three month wait makes for eminently drinkable stuff, but the longer you can wait, the better.