If you are very, very lucky, you have one of those friends who always buys the best gifts. They find something you have never even heard of before, but is exactly what you needed, even if you didn't know it yet. As you may have guessed, I have one of these friends. A while back, she bought me a Pop Up Grill, which stows in a conveniently tiny, easily portable bag. You can cook on charcoal or use it as a grate over a fire if you don't use the lower levels of the grill. It's even designed to work in snowy conditions if you're of the winter camping persuasion. It's a really convenient little thing, ideal for camping in developed campgrounds that doesn't have grills, and I'd even consider bringing it backpacking if I had an easy hike to a base camp for a few days. If I ever live out my #vanlife dreams, this grill definitely is coming with me. So far I have only used it once, when I stayed at the incredible Fremont Point Cabin in southern Oregon earlier this year. I knew that the cabin didn't have a grill on site, so I was excited to test out my new toy for the first time. For its first test, I chose to grill a simple strip steak that I was going to enjoy with a tasty pea and pickled carrot salsa verde from my beloved Six Seasons cookbook. I was cooking for one, and this was a perfect post-hike dinner. I chose this recipe to share because it's such a great fit for camping menus--kind of a condiment and side dish in one. Most of the dish can be prepped ahead of time and stashed in the cooler. If you're feeling fancy, the mint and lemon juice would be mixed in at the last minute, but if you don't care to mess knife work and lemon juicing in camp (and don't mind some discoloration), the entire dish can be assembled at home. Either way, it's a colorful, healthy, and very flavorful accent next to everyone's favorite things to grill in the great outdoors: steaks, fish, chicken, pork chops, you name it.
English Pea and Pickled Carrot Salsa Verde Adapted from Six Seasons by Joshua McFadden 2 lbs English peas in their pods, shelled, or 2 cups frozen peas if you must. 1 small bunch flat leaf parsley 1/4 cup roughly chopped mint leaves 3 scallions, thinly sliced on the bias. 1 cup thinly sliced pickled carrots (click the link for a recipe, or use store bought) 1 lemon, zested and reserved for its juice 2 TBSP capers, ideally salt packed, rinsed, drained and roughly chopped Extra virgin olive oil, kosher salt & freshly ground pepper to taste. At Home: Bring a heavily salted pot of water to a boil. Drop in the peas and boil for 30 seconds max if they are tender (or you're using frozen), or a bit longer if they are starchy. Drain and run under cold water to stop the cooking. Drain and dry peas. Roughly chop the parsley leaves and small stems. If you like, you can also finely mince the thicker stems (as you would chives). Combine the parlsey, scallions, pickled carrots, lemon zest, capers, and peas in a medium bowl. Season with pepper to taste and mix in 1/3 to 1/2 cup olive oil. (I would start on the lower side and add more according to your taste.) Pack: the salsa verde, your zested lemon, mint leaves and a citrus reamer if you like. (This is assuming that kosher salt, pepper, and olive oil are already in your camping kit.) In Camp: When ready to serve, chop the mint leaves and mix into the salsa verde with about 2 tablespoons of lemon juice and season to taste with salt. Taste and adjust with more salt, pepper, oil, or lemon juice as needed. Serves 4
1 Comment
1/31/2021 11:30:00 pm
The most vital factor is service warranty. Whenever we are about to purchase something, we mean its use for a long period of time.
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