|(Rigatoni used because Taste Tester hates penne. Penne. Who hates penne?)|
|Sam(...and the awesome stove)|
Now I admit this is not truly camp cooking, but it was before the official campout began and an exceptionally fun meal to make with the amazing New Mexico relatives in their belongs-in-a-magazine kitchen. Giant kitchen range, great island to work at, dogs underfoot (as I've said before, it's a type of seasoning to have dogs in the kitchen), and lots and lots of iiiitty bitty chairs.
We made this recipe (designed for a 2-person meal, though I overshot the target and made enough for about 10):
Chipotle Mushroom Penne
- 1 seared (and then chopped) ribeye steaks--leftover steaks are great for this
- 1 to 1.5 cups cream
- 2 tbsp olive oil or butter
- 1 chopped chipotle in adobo sauce
- 1/2 thinly sliced red onion
- 2 cloves crushed garlic
- 1.5 cups sliced mushrooms
- 3 cups penne cooked al dente
Saute garlic and onions in oil, stop them from burning by adding the cream. You may want to water it down or use half n half instead, some heavy creams are thicker than molasses. Add mushrooms to simmer and soak up the cream and add the chipotle, but go easy on it if you're a pansy about spice.
The sauce should simmer a little and get a nice orangey shade when it's time to add the pre-cooked pasta and beef. (Chicken tastes good in this also.) Simmer another minute so the pasta is finished, then plate.
|Fresh garden peppers roasted for an app!|
|Caesar salad on the side|
They also served a breakfast to die for: smoked salmon from Seattle on schmeared bagels with onions and lemon. That was wonderful, and it got me in the mood to fish. Little did I know that Taste Tester would jinx my luck at fishing the next day...