Pro Staff Article - Cooking Our Way South

Cooking Our Way South

Cooking Our Way South

Cooking Our Way South By Bobby Murray It is that time of year again when all birds fly south, including RV snow birds. We do this a little different than most snow birds in that we cook our way south, diverting our course according to food sources. Eat Fresh - Eat Local We got hungry for some fresh seafood so we went west to start our trip south. Also we wanted to finish our video article "Wonderful Ones" on RVTravelMagazine.com by traveling the Coast Highway 101 through Washington. This route takes one through some of the best seafood places on this Earth! If you want to know the 'flavor' of a people and a place you must taste their local specialty foods. Cultural tourism at it's finest! We could not resist setting up our CampChef out-door kitchen to cook up a seafood feast, gathered locally from seafood farms (yes they call them farms) along our way. Check out the photos of one such feast we had at Bay Center Washington. I am including some of my favorite seafood recipes for your culinary delight. What I like about cooking seafood in my out-door kitchen set-up is that the smells are confined to the outside, instead of lingering in the RV for days. That must be a girl thing. Also it is amazing how many other campers "just happen" to walk by and partake of the experience with us. We have made many life-long friends this way. Hangtown Fry - The Legend The Hangtown Fry Frittata is a take off of mine on a favorite recipe that has a historical beginning. During the California Gold Rush in the 1800s a miner struck it rich on his claim and came to town to celebrate. The town of Placerville was called Hangtown by the miners because so many people had been hung there. Well sir this miner, with his newfound wealth, went into the local restaurant and asks what was the most expensive 'victuals' they had. The answer was fresh eggs and canned oysters. "Mix them together, throw in some bacon and onions and keep it coming until I say whoa!" and so Hangtown Fry was birthed. If you have never had this combination of eggs and oysters, you will be pleasantly surprised by the way the flavors dance on your palate. Hangtown Fry Frittata (Serves 4) 4 strips bacon thinly sliced 2 baked potatoes sliced (Hint: When we are hooked up to shore power I cook baked potatoes in our convection oven for a meal, and add 3 or 4 extra potatoes for other meals as frittatas, or hash browns, etc. when dry camping down the road.) 4 eggs beaten (Hint: add a little salt to your eggs when you (whisk) beat them and then let them sit until their time to be added. The salt sitting will make them turn bright orange and be much more visibly appetizing in the final product.) 4 green onions thinly sliced 6 small fresh-shucked oysters, quartered (you can use more if you like) Salt and pepper to taste Optional: Diced jalapeno peppers 4 slices sharp cheddar cheese Fresh tomato wedges Or??? It all seems to work together in a frittata, use what you have or be imaginative! Fry bacon in heavy 10-inch fry pan until crisp (Preferably cast iron - CampChef sells some great ones!), remove bacon to paper towel to drain. In the bacon grease add sliced left over baked potatoes, salt and pepper to taste, and fry until golden brown on both sides. Add oyster quarters and cook for about 2 minutes more on medium heat. Add green onions and jalapeno peppers, heat for 1 minute more Add beaten eggs and cook 1 minute Turn heat to low and put on tight fitting lid Cook until eggs are almost set, about 5 minutes (Maybe more...peek in and see.) Add sharp cheddar cheese slices on top (optional) and replace lid until cheese is melted and eggs are set. Remove from heat, add wedges of fresh local tomatoes on top, cut into 4 wedges and serve. (Hint: I like to add fresh, roughly chopped, basil on top also.) BBQ Oysters Pre-heat BBQ on medium high (Hint: CampChef stoves combined with their BBQ box is adjustable to a myriad of temperatures.) Add scrubbed oysters. Rounded side down. Flat side up. (Hint: although fresh oysters look clean, I like to scrub them with a vegetable brush before cooking.) Lower lid and shut vents on BBQ (Hint: If cooking on an open source, cover with aluminum foil. There are "things" on the oyster shell that may pop when cooked...be careful.) Cook 7-15 minutes, covered. ( Hint: Oysters may or may not open when done. When you see juices bubbling around the edges, they are done. Check periodically.) Remove from BBQ and pop open with an oyster knife. Lacking such a sophisticated tool, you can use a straight blade screwdriver. (They are easier to open at this point of doneness than when raw.) Place on platter and garnish with fresh lemon and cilantro. You can add all kinds of condiments alongside of your BBQ oysters but, in our opinion, if they are FRESH, the taste of the sea is the best flavor going. (Just because the name is bar-b-cue, does not mean you have to put BBQ sauce on it.) Guys have known for sometime that cooking out-doors on well seasoned cast iron has an advantage when it comes to cleaning up. It simply wipes clean with some heat and a paper towel. Score one for the guys. See you down the road and may you always find a bevy of fresh, local foods as you go. Take the time to taste the region.