Friday, May 25, 2007

Camp Chef

Memorial Day weekend is here and many of you are on our rafting trips this week. Our food buyers and chefs are busy preparing the meals for this holiday. Yum! So many people have asked us for our river rafting recipes, that we posted them on our website a few years ago. I also came across a collection of recipes from great-grandma who passed away and left me her entire collection of recipes from the 40's and 50's. Aye caramba... and there are some really great ones... love the jell-o molds and funny salads from the past... it's a history lesson in modern food.

Don't get too caught up with cooking this holiday weekend. Keep it simple and you'll enjoy the camping and partying much more if you're not slaving over the grill. Here's a great addition to the grilled meats and tofu that you might be having this Memorial Day weekend.

olive oil
crumbled blue cheese
diced red peppers
minced red onion
Italian or Blue Cheese dressing
cracked black pepper

Take the whole head of the romaine and wash gently without pulling the leaves off the core. Let dry (turn upside down so the water drains out of the leaves). Slice in half leaving the core. If the head of romaine is large, you should be able to slice each half again creating 4 quarter wedges. Crush a garlic clove and rub it over the leaves and core. Drizzle a bit of olive oil on the sliced romaine wedge. Add blue cheese liberally over each wedge. Sprinkle capers, red peppers and minced red onion. Drizzle your favorite Italian dressing or blue cheese dressing over the wedge right before you serve. Cracked black pepper to taste.

Sometimes, we add sliced asparagus to the wedge or fried calamari... and I like to add lemon zest to mine!

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