Camping Grub

 Who says you can't eat well when you are camping!  This past weekend several of us descended on Fredericksburg, TX to enjoy a weekend away from the hustle and bustle.  We decided to fix a Caprese salad and pork tenderloin in a caper cream sauce.

Caprese Salad:

Such a great salad to have in the summer!

Slice Tomatoes
Slice Mozzarella around the same thickness as tomatoes
Chiffonade a few leaves of basil

Dressing:

4 Tablespoons of Balsamic
1/2 tsp sugar
1/2 tsp ground mustard
Pinch of salt
While whisking, drizzle in olive oil.  Add enough oil to slightly thicken.

Drizzle dressing over the salad, sprinkle the basil and serve!

The Pork Tenderloin is a tried and true recipe of mine.  This version we grilled the tenderloins to 155 degrees and served it with a caper cream sauce....it was a crowd pleaser!

Asian Style Ribs

ASIAN STYLE RIBS:

I found a frozen rack of ribs in my freezer, left over from some giant meat fest I did earlier this year.  I've been wanting to play around with ribs done in the oven, and decided on something Asian inspired.  After looking through several recipes, I got the general idea of what I wanted to do.

1.  Line a baking sheet with foil (really reduces clean-up later.)

2.  On another piece of heavy duty foil, place your ribs, either whole rack or cut in half as you see in the pic.  Liberally salt and pepper them, then seal them up in foil.  Before you close it up, add about 1/4 cup of water so there is moisture in the foil pack.  Seal, place the pouch on the covered baking sheet and put in a 300 degree oven for two hours.

3.  Glaze:  I basically used equal parts of:  Honey, Hoisin, soy and rice wine vinegar.  To that I added 1 teaspoon of powdered ginger and 1/2 teaspoon on chili flakes.  More if you like it hotter.

4.  Open up the foil pack of ribs, exposing them completely.  Leave the pouch on the lined baking sheet and brush with the initial coating of your glaze.  Put the ribs back in the oven UNCOVERED  for another hour, re-basting every 15 minutes.

These ribs were so tender, and the glaze was just perfect.  I hope you enjoy them as much as I did!

Eat Well!

Kevin