T Magazine: A Ride Across America | Campfire Cooking in the Rockies

Written By Unknown on Minggu, 13 Juli 2014 | 17.35

Over the course of eight weeks, Ben Towill, the co-owner of the Fat Radish, and the photographer Patrick Dougherty are biking 4,500 miles across the U.S. to talk to strangers about food. Each week, they'll file a dispatch for T about their discoveries.

Photo
Kate and Ben enjoying dinner beside American Lake in the Rockies.Credit Patrick Dougherty

If you ever find yourself in La Crosse, Kan., grab a delicious burger at Effie's Place, where the chef is Effie herself. Like the impatient New Yorkers we are, we started complaining about the hourlong wait, only to learn that it was Effie's 93rd birthday and she cooks everything the restaurant serves. After we got over our embarrassment and enjoyed the amazing meal, we headed out onto Route 96 West, the longest, flattest, straightest road I have ever seen, with the majestic Rockies rising far off in the distance. Anytime you have things on your mind that you need to work out, I suggest riding a bike along Route 96 West. Then the climb begins and your only thought will be of pedaling.

SERIES
A Ride Across America

Read more of Ben Towill's weekly dispatches about food and how we eat it, filed as he bikes across the country. More…

In the Rockies, we were joined by my girlfriend, Kate Dougherty, who will be riding with us to the Oregon coast and loves an adventure as much as I do. We decided to spend a few days off the bike and celebrate the birth of this great nation with some all-American campfire cooking. Here are a few recipes from a night camping in the Colorado Rockies, which you can try out on any barbecue this summer. If I can make them delicious using a campfire and a butane burner, with bears lurking in the woods, yours will taste even better.


Colorado Lamb and Chorizo Burgers with Cucumber and Yogurt

Yield: 4 servings

For the burgers:
1.5 pounds ground lamb
2 chorizo sausages, casings removed
4 good pinches salt
2 good pinches of chili flakes

For the toppings:
1 cucumber, sliced
2 cloves garlic, minced
1 small tub Greek yogurt
Juice of half a lemon

1. Mix the lamb, chorizo, salt and chili and form into 4 burger patties. Cook them over a medium heat in a frying pan until golden brown on each side and medium rare in the middle, about 6-8 minutes on each side.

2. Reserve the fat left over from cooking the patties for the warm beet salad.

3. Mix the cucumber and garlic into the yogurt, and stir in the fresh lemon juice.

Photo
Clockwise from left: a Fourth of July feast; Kate and Ben on the hike up to American Lake; the grill fired up; sweet potato and quinoa oatmeal.Credit Patrick Dougherty

Warm Golden Beet and Charred Pepper Salad

Yield: 4 servings

Olive oil
Salt and pepper
2 red peppers
2 carrots
2 golden beets
Lamb fat saved from cooking the burgers
2 pinches of curry powder
1 bunch of cilantro leaves, roughly chopped

1. Drizzle the peppers with olive oil, salt and pepper, and wrap them in tin foil. Cook them directly on the fire (or a grill) for 30 minutes until soft and charred. When cool enough to handle, first remove the seeds and then slice the peppers.

2. Grate the carrots and beets on a medium grater.

3. Pour the lamb fat into a frying pan and get it nice and hot. Throw in the beets, carrots, curry powder, and salt and pepper to taste. Cook for around 8 minutes until everything is cooked through and full of lamb flavor.

4. At the last minute, add the cilantro and slices of charred peppers.


Sweet Potato and Quinoa Oatmeal

Chef's tip: As breakfast, this dish is great to hold up your energy all day.

Yield: 4 servings

1 cup of oats
1 cup of quinoa
2 baked sweet potatoes, skins removed (*Chef's tip: Cook them the night before)
2 tablespoons of honey
Dried cranberries, cashews, sunflower seeds

1. Cook the oats and quinoa in 4 cups of water for 15 minutes. Remove from heat.

2. Add the sweet potato flesh and stir well.

3. Divide the oatmeal into 4 bowls, and drizzle each with honey. Top with the berries and nut mix.

*To bake the sweet potatoes, wrap them in tin foil and place in the fire or in an oven for 40 minutes until soft.


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