Reunion Food - Friday

Friday was our first cooked breakfast and another day of improvisation on the grills. Fortunately the flattop worked as did the six burner on the other stove.

As there was a lot of delicious grilled chicken left over from day one - and a load of gorgeous organic green grapes - Susan suggested a chicken salad with grapes and walnuts. Delish! Because we had all this fab grilled meat there was less eating of sliced lunch meat (except for salami which was very popular). My theory on the salami and chips flying out the door has to do with the incredible heat and humidity that had plagued us up until just before dinner on Thursday when it rained like you read about. It took until Friday for the front to fully move through, but it had stopped raining by campfire time Thursday and we were able to enjoy pies and s'mores.

Friday dinner was pork loin, grilled after it had been coated with a killer crust of fresh ginger, garlic and spices. Sushi rice, fraternal twin cabbage salads (the fabulous ramen soup almond cabbage salad and a spicy thai-style cabbage salad), broccoli with garlic and soy, and another amazing green salad. Fortune cookies and red plastic tablecloths to complete the Chinese theme. Appetizers that day were not theme based - but the classic chips and salsa and a bowl of killer guacamole-Katie style. Oh yeah, we made popcorn, too.

Recipes - we made most of this stuff "out of our fist" as my old baby sitter, Margaret Schmidt of Hoven, SD, would say. Here are general proportions and ingredients for the food preparations -
Pork loin for 45:
We had about 20# of pork. The loins were cut in half and rubbed with a mixture of:
salt (preferably kosher - funny, right?)
pepper (preferred fresh ground)
minced fresh ginger
minced fresh garlic
olive oil (a bit)

There was probably 1 1/2 to 2 cups of "rub" in that bowl that Katy made. I'll ask her what other spices went in.
If you have a mortar and pestle that would work too to smash everything up.

We had about half a loin left and it was eaten at lunches the next two days. Not one slice was left to toss out.


Thai-style dressing - this one works for raw vegans:
five fresh plums - pitted
2 jalapeños, seeds but no stems
juice of 5 to 6 limes
10 oz of coconut oil
agave nectar to taste (depends on how sweet the plums are)
salt

put fruit and peppers in the blender with the lime juice. Blend it - if it's not juicy enough to blend up, add more lime juice.
With the blender on, pour in the coconut oil slowly. Now remember, we were in a non air conditioned building and it was in the 80's so the oil was liquid. It will be solid at room temp with temps in the 70s, so I suggest that you have it hanging out in the warmest corner of the room. Taste the dressing on a piece of cabbage. It's spicy, but the sweet should come through. If your plums need a little help, add some agave. [In the winter, substitute dried plums (that's prunes to y'all. Maybe 10 dried ones. They will be plenty sweet.] Adjust the seasoning - maybe it needs a smidge of salt. Up to you. It's a pretty pink, and it tints the edges of the cabbage as it sits.

Broccoli -
Saute/stir fry broccoli. Use enough oil. No, this is not a lo-fat dish.
Add chopped garlic about half way through the stir fry process.
Add soy sauce and let it all simmer - steam in the juice. It's done when it reaches your preferred al dente-ness on the broccoli. Some folks really like to chew; some don't. If you don't like it so salty (?) you can substitute tea. I always have a pot going, so it's easy for me. The smoky teas add a nice flavor.

The Continuing Saga of the Stove.
Sam continued his persistent search for someone who could officially declare the stove DOA or in the immortal words of Miracle Max only "mostly dead." Sam tracked down the Zen-master through the magic of the phone directory and Mr. Zen came and declared one stove in need of the dreaded part, but the other (and thankfully the bigger) stove he returned to the land of the functioning. Huzzah! Hooray!

So, happy, sated, and with one working oven, we retired to the campfire to hear Grandpa Tom sing the Bear Song and to witness the teens taking charge of the pie making. Quite an amazing day all around.