We've just had the pleasure of a visit from our dear friend "Coach" Taylor, who had planned originally to wing into town for our massive neighborhood 5th of July barbecue. (More on that to follow). But since her feet were tired from a cross-country hike, she delivered herself to us on Monday instead.The exciting thing about the trip was less the food we made, than the food we planned; last night I bombed yet again in my attempt to make a decent pizza dough-- I'm cursed, I swear-- and made two pissaladières that felt like they were made out of baked library paste. "These pissaladières aren't worth the paper they're printed on," I heard Coach say.
Tonight we had carne asada tacos with store-bought corn tortillas that were, upon reflection, strikingly similar in texture.
But again, this wasn't the interesting part of the visit. By far more important has been the critical planning we've begun for "Camp E-Colo," which begins in a few weeks. For the uninitiated: Camp E-Colo is the Colorado incarnation of the more familiar Camp E-Coli, the annual core peeps retreat to inexpensive rental lodgings in Vermont and, perhaps increasingly, elsewhere (the possibilities, nearly endless, are fun to fantasize about: Camp E-Colini (Tuscany); Camp E-Cuador (Ecuador) ; Camp E-Cali (San Francisco); Camp E-Cholo (New Mexico), etc.).
The name originated one summer a few years ago, when we found that our nearby swimming lake was closed, thanks to the bacterial side-effects of heavy rains after a drought. It does not refer to the cooking, which, next to reading, drinking, swimming, and eating, is our favorite camp activity.
So with Coach Taylor on the premises, it was natural for some menu-planning to begin. "What," we asked ourselves, "best reflects the spirit and influence of Colorado-- you know, the ranches, the mountains, the swimming holes, the hippies?"
This is what we came up with. The list, incidentally, is courtesy of Coach Taylor:
Trout: grilled, smoked, or poached; for breakfast, with hollandaise sauce; trout tacos (if you know what I mean)
Elk and buffalo (but no moose. That's just not done.)
Spoon bread
Pork with tomatillo chili
Venison chili
Pancakes (but they must only be called "griddle cakes" or "flapjacks")
Fried catfish
Huevos rancheros
Moonshine
We also like to have theme meals at our camps, so we came up with some themes:
Taco Tuesday (coupled with the venison chili, the theme might be "Farty Friday")
Southern Extravaganza
Cowboy Grub, or Welcome to the Rodeo
A Taste of Iberia
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Two final notes:
1) In transcribing the list above from the original handwritten menu, Coach Taylor has edited out "grilled pizza." Dang. I think it's time to figure out how to make that dough, and properly.
2) What sentence isn't improved by adding "if you know what I mean" to the end?
4 comments:
What, no Rocky Mountain Oysters?
Don't worry, I'll BMO baked tofu.
Schoolie
So . . .Schoolie and have become obsessed with some local lox (I know, smoked fish in the Nati?) but this guy cures his own salmon with Woodford Reserve burbon. (see more here: http://cincinnatilocavore.blogspot.com/2008/06/just-cured-salmon.html)
So, I am thinking we use some of our the great fresh water fish from around those parts and do a bit of our own curing as I do think back with much love for your gravlax.
The only other thing I am thinking about are empandas (unless you count my baby purees for baby O).
xo
The real Caitlin
Why is Schoolie using my handle?
Sounds awesome all around: we certainly have enough time to cure a fish (heck, if we have time to make moonshine, we have time to cure fish).
And empanadas are a marvelous idea. It reminds me, too, that I/we need to cajole the Scantis into hosting Indian night: samosas, saag, etc.
Also, the best thing about baked tofu, Schoolie, is that it can be adapted to virtually any flavor base. Thus: tofu chili-- or JKT's favorite, "Cowboy Tofu"-- is as viable as "A Taste of Iberian Tofu."
As for Rocky Mountain Oysters, my sense is that this is something best left to experts-- much like gelding, in fact.
Noto Bene: Mikey B makes a mean pizza dough, always has, so there's yer sous chef.
I am always happy to curry it up. Curry favor, curry comb, curry down to the stone soul picnic. All that.
AND, in keeping with the Mexicanish suggestions, I would like to report that the Cooks Illus. recent enchiladas verdes feature has been a great success in the Scanti test kitchen and I have therefore envisioned making a whole pile of 'em plus mini-batches of a cheese-free version for HBomb and meat-free for Schoolie.
I wonder if Coach Taylor has a knife inventory for EColo? Last I heard, flying with knives is harder these days.
Pumped. and. awesome. xoxo E
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