If we're going to live out of the Airstream, I'm going to have to learn how to cook and eat 'real' food, not just camp stuff.
There are a few things I insist on. A well-dressed table. A handcrafted cocktail. A thick piece of steak, cooked to just past medium rare. Fresh vegetables and fruit. And dessert, of course.
The Aluminium Falcon is equipped with a fridge, freezer, gas range and oven, and microwave, and a kitchen sink with hot and cold running water. Aside from the fridge/freezer and sink, this past weekend we did all of our cooking outside. Dave used his new Tough Tripod over a charcoal fire to do most of our cooking. We did cheat a little, and used the propane Weber for the jalapeño poppers.
Friday night was an uncomplicated salmon dinner, served with grilled asparagus, an un-oaky Chardonnay, and brownies (brought from home) for dessert. I also brought along a kale-date salad, since kale holds up well in the fridge.
Saturday night was more of a luxurious feast, starting in the early afternoon with appetizers (jalapeño poppers) and bourbon cocktails*, moving on to strip steaks washed down with Veuve Cliquot (Happy 20th Anniversary to us!), and then plum cobbler for dessert as the sun began to set. We finished the bottle of champagne by candlelight, and under a blanket of stars.
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| I insist on a well-dressed table. |
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| Friday night dinner: Salmon fillets with lemon and EVOO, grilled asparagus. |
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| Jalapeno poppers were cooked on a Weber propane grill. These didn't translate too well to outdoor cooking, but I have some ideas on how to make them better next time. |
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| Camper Smash, recipe below! |
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| Strip steaks over charcoal heat using the Tough Tripod. |
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| That's what I'm talking about. |
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| Plum cobbler. Another good idea that didn't exactly translate well to outdoor cooking, but it was delicious nonetheless. |
Knob Creek bourbon
Brown sugar simple syrup
Lemon juice
Mint leaves
Shake over ice
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