Another trip for Katharine and I stay here...

Here is what she said:

I can't wait to start the cooking at the Margaree. Did I tell you some of the menu? Scallops the first night, filet of beef with stilton the next, rack of lamb the next, and god knows what after that. Lunches will be foie gras with poached pears; caviar with cheeses; Jamie's mushroom soup...then leftovers. I hope I can get all the stuff in my little CRV...along with Molly and the boys. YUMMM!!

Dessert: Pepper Strawberries

Ingredients:
Strawberries
Sugar
Black Pepper - fresh ground - lots
Gran Marnier
1/2 or heavy cream


Let Strawberries be at room temp.
Slice in half and put in glass bowl or non-metal container
Sprinkle a teaspoon (per box) or so and mix lightly to encourage the juices flowing.

Take coursely ground pepper and sprinkle liberally. When you think you have too much, add more. (No Kidding) Do not mash - mix easily.

Place in fridge for at least 20 minutes, they can stay there all day if it is something you want to prepare early in the day.

Take out of fridge and spoon mixture into individual dishes and add Gran Marnier, brandy or Sambuca over top to your taste. Any of these work and if you like something else try it!

Then drizzle 1/2 and 1/2 or heavy cream over top.

Easy decadence!

Appetizer-Cheese Spread

Chop Fine
1/2 Green Pepper
1/2 Onion

Let Soften
1# Cream Cheese
1# Wispride Sharp Cheese Spread (2 Tubs)
1/4# Blue Cheese

To Taste
Worcestershire Sauce
Garlic Salt
Pepper

Mix with a mixer or food processor or break your arm stirring.
This tastes very much like our local favorite from Pilot's Grill.

Stuff that you just make up

Crazy Veggie Casserole:

Ingredients
Baby Spinach or other cook-able green
Waterchestnuts in a can
Cooked Brown Rice
Fresh Ginger
Chicken Stock
Corn Starch or flour
Ground Pepper and Salt
Zuccini or Yellow Summer Squash
Garlic
Shallots


Preheat Oven to 350 find something you can put in the oven and bake.

Sautee shallots/garlic/fresh ginger in butter or olive oil - do it slowly.
Cook Brown or Wild Rice at the same time on another burner. ( this can take up to 40 minutes)

Chop spinach and waterchestnuts and set aside.

Steam spinach from pan and place in casserole dish along with veggies.

Combine cooked rice and stir. Cover and bake for 20 minutes.

MEAT-PORK LOIN

Easy Main Course


Buy a bigger one that you think you need -IF you have left overs they are great for picnics or sandwiches.

Take the Loin out of the plastic, wash it and pat it dry.
Stab it with a fork all around it.
Roll it in Spices. I usually use the prepared rubs and bring one with me.

Cover and let sit in the fridge for the day or even if it is just a few hours.

Cook on the grill or underneath the broiler - we like it pretty pink.

Serve with salsa or horseradish.

Easy App's

You can double this recipe and use it a second time around - it only gets better! It is easy to have around and warm on those days when the river isnt!

Crabmeat Dip

1 (8 ounce) package cream cheese, softened
1/4 C sour cream
Chopped green onions
Can/Jar of drained artichokes - chopped
1 teaspoon horseradish
1/4 teaspoon salt
1 couple turns with some ground black pepper
A few dashes of hot sauce
1 can crabmeat, drained and flaked

Preheat oven to 300 degrees F (150 degrees C).
Mix the ingredients in a container you can stick in the oven.

Bake in the oven 45 minutes, or until bubbly and lightly browned.
Serve on crackers or some crusty bread.

Katharine's "I told you so's!"

A Suggestion for your Menu!

Day 1:
Late lunch at Mother Webb's -- little steaks, of course
evening will be nibblies...pate de foie gras, wonderful cheeses, artichoke and asiago dip, dried bread.
Wine: Cawarra

Day 2: Buds for Breakfast
Dinner: woodcock with wonderful brandy sauce with morels wild rice a la Katharine
a small salad
Wine: Gnarly Head

Day 3: probably Jamie's rack of lamb at the Shortts.
curried apricots, salad

Linda will probably prepare some tasty befores
Wine: who knows?

Day 4: duck a la Linda at the Shortts
probably a rice dish, veggies and salad
More wine: Anakena perhaps

Day 5: Buds again, of course
champagne chicken with salad
Wine: Anakena

Day 6: a Bud or two
BBQ'd steak, agli e olio pasta, salad, garlic bread
Wine: Gnarly Head

Day 7: Many Buds
leftover steak in sandwiches
Mother Webb's enroute home

Many different cheeses are ready to be demolished at various times; e.g., just before an afternoon nap, at the Tent Pool with une bouteille de vin rouge.

Now you can say "you bitch!"

Field Kitchen Additions:
paper towels
matches
butter
ziplock bags