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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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Frenchy's
HALIBUT CATAGANTY
Frenchy
(a.k.a. John French) has been a working river guide
for more than 18 years. During that time, Frenchy
has led trips on every continent in the world - and
he's rowed enough miles to circle the globe!
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For
several years, Frenchy spent more nights sleeping out on
the ground than in a bed. He's no stranger to high altitude
or raging whitewater, yet he's drawn to that unique part
of the world known as Alaska. During his guiding career,
Frenchy has watched the adventure world grow from the "lunatic
fringe" to the "Madison Avenue" crowd.
Today,
Frenchy makes his home in Juneau, Alaska with his wife,
two girls, two cats and a Bernese Mountain Dog named Franklin.
Though he spends most of his year managing operations for
Juneau-based Alaska Discovery, Frenchy still manages to
guide a few Grand Canyon trips for Oars and leads an occasional
exotic adventure for Mountain Travel Sobek. He also writes
and paints because "they both sharpen the powers of
observation." Some of Frenchy's stories are published
on an e-magazine at "zoomersmagazine.com." If
you'd like to reach Frenchy, you can find him through the
"links" section of this web site via Alaska Discovery.
This
month, we're happy to include Frenchy's recipe for HALIBUT
CATAGANTY.
Please note that the recipe feeds 10!
HALIBUT
CATAGANTY
The
Ingredients:
* 2
lbs. of rice
* 2 pints of sour cream
* 1 cup of Italian bread crumbs
* 16 oz. of mayonnaise
* 5 lbs. of Halibut filet (fresh is best)
* 4 heads of broccoli
* 1/4 head of garlic
* some Tarragon (do it by eye, do it by smell, just do it)
* One bottle of white wine
* Salad fixin's of your choice
The Process:
Cook
the rice separately. You can use the tried and true one
knuckle method: put rice in a pot and put water over it
up to your first knuckle (works with any amount and any
pan). Put in some salt. Bring it to a boil and reduce it
to a simmer until the water is gone. Don't stir (even if
you're tempted to).
Sear
the halibut on the grill with some chopped garlic, butter
and a bit of wine. Peel the skin off (very important). Cut
the Halibut into large chunks. Place them in a Dutch oven.
Mix the sour cream, mayonnaise, and tarragon (and maybe
some dill too if you have it). Slather it into the Dutch
oven with the fish. Smooth it over and sprinkle the top
with a coating of breadcrumbs and shavings from the broccoli
flowers (cook the rest of the broccoli on the side).
Preheat
the lid of the Dutch oven to very hot. Prepare a place out
of the wind and then dig a hole a little deeper than the
Dutch oven is high. Line it with rocks to protect it (but
remember to return the rocks to their original location
in the morning after they've cooled down). Put 4 hot coals
spread over a metal pan lid at the bottom of the hole. Set
the Dutch oven on top of the coals on the lid. Put the Dutch
oven lid on top of the Dutch oven and completely ring the
outside perimeter of the lid with coals. Put one coal on
each side of the handle in the middle of the lid.
Now's
the best part. Walk away and leave it for 30-40 minutes.
Drink the rest of the wine, toss up a salad, and clean up
the kitchen area. After the half hour is up (more if it's
cold, less if the Dutch oven is really really hot and it's
hot outside), open the Dutch oven. Be careful not to knock
ashes from the lid into your creation. Check the middle
of the halibut to make sure it's flaky.
Serve
the rice, halibut, broccoli, and a salad. Offer some lemon
or tartar sauce on the side if you'd like.
Ummm
ummm good.
Please
remember to carry out what you carry in. Leave only footprints
behind.
Looking
for more recipes? Check out a few more of our favorites:
Mike
Speaks' MEXICAN SALAD
Julie Munger's DUTCH
OVEN LASAGNA
Mike Speaks' COWBOY POTATOES
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