|
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.
|
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.)
|
|
Please
remember to carry out what you carry in. Leave
only footprints behind.
|
|
 |
Mike
Speaks'
MEXICAN SALAD
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).
|
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 2001-02,
Mike is leading trekking trips in Bhutan, 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 by contacting DuncanEntertainment.com.
We're happy to include Mike's recipe for MEXICAN SALAD.
Like all of Mike's recipes, it's known by adventure travelers
from Africa to the Grand Canyon. It's also a big hit on
Mike's Alaskan adventures as it warms the belly even when
it's freakin' cold outside.
MEXICAN
SALAD
For six people
The
Ingredients:
* 1
large clump of fresh cilantro
* 2 cans of kidney beans (even if you don't think you'll
like 'em)
* 1 can olives
* 2 white onions
* 2 ripe tomatoes
* 2 ripe avocados
* 1 lb. cheddar cheese
* 1 can diced green chilies
* 1 can jalapeno peppers
* 1 package of flour tortillas - a dozen (flour)
* 1 jar of medium to hot 12oz salsa
* 1 head of lettuce
* 1 small bag of tortilla chips
The Process:
If you're
in the woods, it's a good idea to wash the mosquito repellent
off your hands first.
Then,
you need a big bowl to dump everything in to.
Finely
chop the onion and tomatoes. Grate the cheese. Cut the avocado
in half, remove the pit, carve the avocado into squares
and spoon out the contents into a bowl. Cut the lettuce
into tiny little bits (or shred it - after all, this is
your artistic statement here) and put into the bowl.
After
opening all the cans, drain away excess liquid. Place all
the ingredients into the large bowl and mix. Add the salsa
and stir. Take a small portion of the tortilla chips and
crumble them into small bits (this is a good job for younger
helpers) and add them to the bowl. Sprinkle in the chopped
fresh cilantro and you're ready to go, amigo.
Now,
remember those tortillas? Well, they make good holders for
this concoction. But remember:
If you
fold it, it's a taco.
If you roll it, it's a burrito.
If you lay it flat and pour salad on top if it, it's a tostada.
If you serve it hot, it's a fajita.
As a
final option, you can also pan fry cubed chicken or beef
to add to this - the world's simplest one pot meal.
Voila.
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:
Julie Munger's DUTCH OVEN LASAGNA
Frenchy's HALIBUT CATAGANTY
Mike Speaks' COWBOY POTATOES
<Back
to Recipe Main Page>
