Well, I"m off to the South Kootenays next weekend

BBB - I hope my accommodations are better than that

FM - gold, mainly. There is some bismuth, lead and zinc there, as well, oh, and tungsten.

So that's where you are!!! I was wondering about you. Just got back from
vacation and Mame is off to the wilderness again.

All I can say, Mame: give them hell!!

Well, here are some pics from this camp. It's way nicer than the last one. The first three are of my A-Frame, where I cooked for 6 guys for 10 days. That's a 24" stove and one sink, no counter. In this 30+ degree heat - it was pretty much unbearable.








This is where we're staying:




This is the start of the cookshack:




These are of the cookshack going up:












Finished product:






They are great guys and it's a fantastic location. The project will last till at least mid-October and if they drill, it'll be another month. They may be here next year and maybe even a couple more after that.

I have a friend about 40 minutes away to the north who has already come to visit, and another one about 10 minutes to the south who has visited, also. I've been picking up supplies and running errands all around this area, so I've gotten to know what's where.

I have to tell you though, it's bloody hot! They say it'll be in the 40's in August (die, die).

WOW! see what ya mean. Love the A frame - glad you got the cook shack. x

Ha! Yeah, soon I'll have 11 guys - that A-frame kitchen would have sucked for that many. As it is, even in the big cookshack we're tight for space.

This is a walk in the park - love it. Nice, nice guys. Although a few of 'em messed up my kitchen today and didn't clean up. Pfft! Not allowed in unless you clean up, boys.

Tomorrow is roast beef on the barbie; today was Asian Beer Can Chicken. Nice! and easy. And fettucine alfredo with sundried tomatoes.

Got a great roasted corn salad with lime and honey if you want it.

Ciao for tonight.

Great pics Mame, I want a job like yours! But then I'd have to learn how to cook all those great things.

I'd love your roasted corn salad recipe.

Okay, MB, I'll post it tomorrow - all my recipes are in the kitchen. But it's probably only 6 or 7 ingredients and delish.

Nice Mame all mod cons.

wanna tip for 40 degrees? cold cuts cooked the night before.

also try cooking with your shirt off.

Make sure to "wear the fox hat".

Marty - here are the Corn Salad and the Asian Beer Can Chicken recipes:

Salad:

slice off the kernels from 4 cobs of grilled corn
1 red pepper, grilled and chopped
1 zucchini, ditto
1/4 c. or more of feta
1/2 red onion, diced (optional)
sliced black olives (optional)

Dressing:

2 T. extra virgin olive oil
2 T. lime juice
2 T. liquid honey
Salt and pepper

Throw all the veggies in a bowl, whisk the dressing ingredients and add.


Asian Beer Can Chicken

Heat grill to high then when you put the beer can chicken on, reduce to medium. Cover grill and cook to 180 deg - 1 - 1 1/2 hours for a 3-4 lb bird.

Ingredients that go in the can:

2 T. each soy sauce, Chinese rice wine or sherry, liquid honey
3 tsp. sesame oil
peeled ginger and minced garlic
1 star anise
1/2 can of beer in the can

Rub for Chicken:

1 T. each coarse salt and sugar
1 tsp pepper
1 3-4 lb. chicken, rinsed

Directions:

Mix all beer can ingredients (only 1 tsp of the sesame oil) and pour into 1/2 beer in the can.

Mix all the rub ingredients together. Rub 1 tsp inside the chicken, 1/2 tsp inside the neck.

Drizzle the remainder (2 tsp) of the sesame oil on the outside of the chicken and rub well. Now rub the rub into the oily skin. When the whole bird is rubbed well, put the rest of the rub into the beer can.

Stick butt of chicken over the beer can and place on the grill (good to have a foil pie pan underneath and put 1/2" of water in it.

Close grill and bbq as directed above.

Bon appetit!

The current Penzey's Spices catalog has a salad recipe you might be interested in, Mame. It sounds similar to your corn salad except that it has pasta and avocados and tomatoes instead of corn, zucchini, and peppers. I plan to make it myself as soon as I have some avocados. I'm adding your corn salad to the list too.

http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysAvocadoPastaSalad.html

Avocado Pasta Salad

This pasta salad is great when avocados are at their peak-ripe, flavorful and inexpensive. While the salad can be made ahead of time and refrigerated for a few hours before serving, add the avocados at the last minute before serving for the best color and flavor. Pasta salad is always great for a healthy, tasty summer meal.


1 lb. bag dry pasta (we like tricolor rotini, fusilli, or wagon wheels for parties)
1/2 Cup crumbled feta cheese (shredded Parmesan is also very tasty if you aren't fond of feta)
1/2-1 pint cherry tomatoes, cut in quarters
1 bunch green onions, ends removed, thinly sliced
1-2 ripe avocados, peeled and chopped
Dressing:
2-3 TB. COUNTRY FRENCH VINAIGRETTE
2-3 TB. water
3-4 TB. balsamic or red wine vinegar
1/2 Cup light mayonnaise
1/4 Cup olive oil
1 TB. honey


Boil the pasta according to the package directions. While it is cooking, clean and chop the vegetables and crumble the cheese. In a large serving bowl, mix the COUNTRY FRENCH VINAIGRETTE with water; let stand a few minutes, then whisk in the rest of the dressing ingredients. Rinse the pasta and drain very well. Toss the pasta with the dressing. Add the onions, tomatoes, avocado and cheese, then toss again and serve.

Prep. time: 10 minutes
Cooking time: 10 minutes
Serves: 6-8

Here's a description of the Country French Vinaigrette seasoning mix so you can make the blend on your own:

Country French Vinaigrette
Similar to the house dressing of many fine restaurants, filled with flavorful French herbs, not too tart, lightly thickened by crushed brown mustard. A variation of classic French Vinegar and Oil dressing, but lighter, perfect for today's salads. Bursting with flavor, blend with a mix of olive oil and red wine vinegar (the proportions can be varied to suit your tastes). Basic recipe for 1 cup dressing: Mix 1-2 TB. seasoning in 2 TB. water, let stand 5 minutes. Whisk in 1/3 Cup red wine vinegar and ½ Cup olive oil, refrigerate. Hand-mixed from: sugar, brown mustard, salt, garlic, black pepper, lemon, onion, French tarragon, white pepper, chives, thyme, cracked rosemary.

Thanks for the recipes. Now can someone come over and make them for me?




Just kidding, I think I can handle it.

Buttrflynet - thanks for that recipe - sounds great!

Here's my favourite bbq chicken one:

Butterfly a whole chicken and marinate for several hours in:

1/2 cup olive oil
1/4 cup lemon juice
big wallop of grainy mustard
s & p
2 tsp oregano

Turn the grill to high. When ready to cook, lightly oil the grill and turn down to medium. Skewer the chicken from leg to wing (one one each side) to keep chicken flat. Place on grill and close lid. Takes 45 to 60 min - depending on weight of bird (3 - 4 lbs). DO NOT TURN OVER. Skin will crisp up just fine.

I serve grilled corn, cauliflower with feta (grilled in foil), grilled zucchini/red pepper/onions with this.

That's quite like Lemon Chicken by Giuliano Bugialli - except that one is baked.

I'm going to try yours, Mame, it sounds great.