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Recipes
From The Road™ is a special feature of the
DuncanEntertainment web site. Each month, we
feature a food or dessert recipe that is routinely
prepared by a well known adventure guide. These
recipes are designed specifically for outdoor
cooking by those of you who enjoy kayaking,
rafting, biking, fishing, trekking, climbing
or camping in wild places around the world.
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Our first Duncan Entertainment Group cookbook,
Recipes From The Road™, will be available in 2003.
Inquiries into the book can be made now by contacting
Bob Huck at Bob@DuncanEntertainment.com.
(Ten percent of the proceeds from sales of the
book will be donated to a protection fund for
the Arctic National Wildlife Refuge.)
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Please
remember to carry out what you carry in. Leave
only footprints behind.
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Mike
Speaks'
COWBOY POTATOES
Mike
Speaks is an internationally known adventure guide
and whitewater rafting specialist.
He works with many of the world's foremost adventure
outfitters including Mountain Travel Sobek, Alaska
Discovery, and Chilkat Guides (all of whom can be
accessed through the "Links" section of this web site).
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Mike
makes his home in Denali, Alaska. His travels frequently
take him to unique spots around the world including Ethiopia,
Bhutan, Pakistan, Chile and Alaska. During the year 2001,
Mike is leading trekking trips in Bhutan, two rafting trips
down the Blue Nile in Ethiopia, several rafting/trekking
trips in Alaska and a rafting trip down the Firth River
in northwest Canada. Mike was also recently included in
an extensive article on the Blue Nile in the December, 2000
issue of National Geographic. Along with adventure guides
Joe Ordonez and Russ Lyman, Mike co-wrote a book on Canada's
Tatshenshini River during the year 1999. The book can be
purchased through the "Company Store" on this web site.
We're
happy to include Mike's rather "notorious" recipe for COWBOY
POTATOES. It's known by adventure travelers from Africa
to the Grand Canyon. Mike's close friend, adventure guide
John French, refers to Cowboy Potatoes as "one of the best
gut bombs I've ever had."
COWBOY
POTATOES
The
Ingredients:
*
One medium sized red potato per person (sliced small or
cubed)
* A generous amount of California Style Garlic Pepper
* Extra virgin olive oil
* One yellow onion per every eight potatoes (diced)
* Purified water
* One cup of grated Pepper Jack Cheese per every eight potatoes
The
Process:
Let's
assume these potatoes are accompanying a main course (we
recommend pork, beef or eggs depending on whether you're
doing up a dinner or a breakfast). Figure one medium sized
potato per person (not the big guys you use to bake on the
grill at home). Red potatoes are ideal.
Cut
up the potato into small cubs or slivers - the smaller they
are, the quicker the end result. Also cut up one small yellow
onion for every eight potatoes.
Take
a heavy skillet (if it's cast iron you may want to heat
it up first) and add a thin layer of extra virgin olive
oil to it and make sure you're on high heat.
Add
the potatoes and scorch and stir until the sides are brown.
Add a generous amount of California Style Garlic Pepper,
which is found in most grocery stores under that name. Stir
again and mix it up good.
Now
the SECRET ingredient - add 1/4 cup of water (make sure
you've purified it first). Use caution here as the water
and the hot grease react strongly and some splatter may
occur. The water will basically steam the potatoes, cooking
the spud's center while keeping the darned things from burning.
(*It may be necessary to add another 1/4 cup to get the
desired stage of cooking perfection).
Now
add the onion and stir occasionally until the onion
becomes transparent. This should take around 15-20 minutes
and produces a creamy style potato instead of a burnt potato.
Finally,
add some grated pepper jack cheese. Cover the skillet
and set it on a nearby rock. The cheese will melt while
you're getting the rest of your meal ready to serve.
Ummm
ummm good.
Please
remember to carry out what you carry in. Leave only footprints
behind.
Looking
for more recipes? Check out another one of our favorites:
Julie
Munger's DUTCH
OVEN LASAGNA
Frenchy's HALIBUT CATAGANTY
Mike
Speaks' MEXICAN SALAD
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