Boudin Maque Choux

Fresh Boudin

      Of course this won't be the last Cajun recipe you'll see this winter.  I recently discovered I had an unknown hidden pack of Boudin stashed away among the other freezer inhabitants.  For those not in the 'Cajun Mainstream' Boudin is a Cajun sausage made usually with pork, a variety of spices, and rice.  I have had it with crawfish stuffing which is also quite tasty.  There are so many things I could make with this, but I have a hankering for a dish that 'can go either way'...….side dish or main course.  The addition of Jalapeno pepper is completely up to you, but I tend to add Hatch Green Chiles instead.  Just a personal preference.  Of course, this is always good served with cornbread or even garlic bread.

8 ears of corn shucked (or the equivalent kernels)
4 Tablespoons olive oil, I always use Extra Virgin
1 pound Boudin, cut into 1" rounds (slice this when cold, requires a SHARP knife, it can fall apart)
1 onion, chopped small
1 red bell pepper, sliced and chopped
1 Tablespoon garlic (here I might go overboard)
1 1/2 cups cream
8 medium green onions, slice on the bias
4 Jalapenos (or your choice) sliced
salt and pepper to taste

Corn is simmerin'....time to sous cheff the rest

Simmerin' Boudin

      Preheat oven to 425.  Brush corn kernels with oil and season with salt n pepper. Braise in hot skillet for about 30 minutes or until tender.  In a large enameled casserole pot add the oil and place over medium heat.  Add the Boudin and simmer thoroughly while stirring till lightly crisp, about 5 minutes.  Add the pepper and onions and simmer 5 minutes.  Add the corn kernels and garlic.  Cook, stirring occasionally for 3 minutes.  Add the cream, cover and simmer, stirring occasionally until the cream thickens and coats the corn, about 8 minutes. Add the green onions and hot peppers, season accordingly.

Boudin Maque Choux w/cornbread

"The four seasons in your year are crawfish, shrimp, crab, and King Cake" 

Laura Teague

WiFi courtesy of Verizon MiFi 

Reindeer Quiche

      I love a good quiche.  It's in my larder of  'comfort foods'.  The addition of quality ingredients can even make the recipe a legend.  This is a pretty basic quiche recipe to which in the past I have added veggies, venison, buffalo, and now reindeer.  I'm sure even wild boar is in the future.  We're meat people.  Easy ingredients, simple to prepare and leftovers will always keep a day or two.  Of course, that's assuming there are any leftovers.  Barb and I love this with a side salad, maybe some garlic bread.  The addition of a boxed Pillsbury Pie Crust sacrifices nothing.  It is delicious and flakey.  Of course not everyone has access to reindeer, but venison , elk, moose, or wild boar should work equally well.  

1/2 pound ground reindeer

1/3 cup green onions
1/2 milk
1/2 cup mayonnaise
2 eggs
2 tablespoons cornstarch
1/2 pound grated swiss cheese
black pepper to taste
1 Pillsbury pie crust
1 tablespoon Worcestershire Sauce

Reindeer burger browning

Sous cheff'n the pie

Brown meat in skillet.  Warm, stretch, and place pie shell in pie or quiche pan.  Mix remaining ingredients and pour over meat in unbaked pie shell.  Bake at 350 degrees for 45-50 minutes.  Serve with salad and garlic bread.

Nearly on the plate; serve this with salad and garlic bread

"I don't always prepare such rich meals.  Sometimes I'll just serve a simple quiche, salad, and a dessert for dinner.  During the week I try to eat lightly"  

Paul Lynde

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Calamari Farciti con Sughetto di Pomodor (Stuffed Squid)

      Like most folks my taste for this particular seafood comes from Calamari.  I love Calamari.  The taste is delicate and the texture tender.  I have never liked the toughness of octopus, but squid and I are very much simpatico. Holy Crap even Barb likes it!  Recently we were able to pick up a few pounds of fresh squid on our return trip through Washington.  I had Barb trim the smaller pieces and vacuum seal them separately; perfect for Calamari, Pasta, or Salads.  I wanted the bigger pieces intact and sealed/frozen for stuffing.

      First of all, I discard the tentacles......even for Calamari.  It's not my thing.  Yeah, I'm that guy.   Calamari Farciti con Sughetto di Pomodoro is an easy dish to prepare and a traditional favorite in Italy during the holidays.  This is not the holidays, but taste buds don't care.

For the tomato sauce.....any jar of LIGHT Ragu, Vodka Sauce, or even Alfredo Sauce.  Of course you can use any you wish.  I choose these due to my bride's dietary restrictions.

For the squid:
1 cup fresh bread crumbs
1 large egg, beaten
1/4 cup freshly grated Pecorino Romano
2 tablespoons milk
2 small garlic cloves, finely minced
1/2 cup parsley, minced
1/4 cup capers in brine, drained and chopped
1/4 teaspoon freshly ground black pepper
6-8 small, cleaned squid bodies

Heat the tomato sauce in a medium sauce pot on low.

Paul Newman's Vodka Sauce

Meanwhile, stuff the squid:  in a bowl, combine the bread crumbs, egg, cheese, milk, garlic, parsley, capers, and pepper.

 Smaller fingers

Using a tiny spoon (or your fingers in Barb's case) stuff the mixture into the squid.  Don't overstuff.....they easily burst.  There may be leftover stuffing.  Close the opening of each squid with a toothpick, spearing it diagonally.

Getting tender baby

 Gently lower the stuffed squid into the simmering tomato sauce.  Cover the pot and cook till tender, about 45 minutes.  Serve hot on a pool of tomato sauce (you can top with a bit of Pecorino Romano and chives) with salad and garlic bread.

Plated and ready 

      This meal is surprisingly light, yet filling.  As evidenced by the picture we may have stuffed them too full.  The addition of salad and garlic bread is key.  You can vary the amount of seasonings during cooking or for topping prior to serving to your preference.  

"The trouble with eating Italian food is that 5 or 6 days later you're hungry again"

George Miller

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Riding the Storm Out

 

Okay, it wasn't quite this bad, but now I have your attention

      Journeying east from my sister's in Oregon turned out to be anything, but simple.  For years our route east consisted of I-90/94 thru to Fargo, ND and then across Minnesota on state/county roads to Duluth, and ultimately the Upper Peninsula of Michigan and nearly home.  Two days prior to departure while I was doing my usual TYPE A travel planning I noticed a winter storm advisory for the Northern Rockies.  The next day it was forecast as an Historic Winter Storm Warning.  I discovered that travel on our normal route from Spokane to Eastern Montana would be impossible unless my RV could actually fly.  Temps in the single digits, snow totals in the 18-36" range along with winds 25 gusts to 40/50 easily qualified this as a blizzard.

      We decided to leave a day early and modify our route east along the Columbia River Gorge and I-84 and then south on I-15 to Ogden, UT initially, then east on I-80 to Cheyenne, WY.  This would encompass our first 3 days.  I should state that with this trip boondocking was not our highest priority.  Our first night after 340 miles was in La Grande, OR staying at the Rendezvous RV Resort.www.roverpass.com/c/la-grande-rendezvous-rv-resort-la-grande-or/ $44 a night for full hookups, WiFi, and over 40 TV channels.  Easy day with 14.4 mpg and good weather.  We did see Keystone RV constructed a factory in Pendleton, OR.  Diesel here is $2.99.

LaGrande, Oregon

      390 miles later, 1 time zone, and further SE on night 2 we stayed at Hitchin' Post RV Park in Snowville, UT just north of the I-15/I-80 intersection.  $25 a night for full hookups. The office here is unmanned unless you need help.  Just fill out your registration, pay cash or check, and pick a spot.  www.campgroundreviews.com/regions/utah/snowville/earp-james-hitching-post-formerly-lottie-dell-campground-8793  15.4 mpg today and diesel is $2.99.  Higher elevation here with cold, rainy weather.  Let's hope it stays liquid.  

Snowville, Utah

      Now on I-80 we headed east.  We did not get as far as we hoped ay 3 due to forgetting to set the RV clocks ahead for Mountain Daylight Time, getting up an hour late.  400 miles further we pulled into Rawlins, WY and set up camp at Western Hills RV Park. 15.2 mpg and diesel a decent $2.74 today.   A very nice park with all the amenities for $32 a night.  www.westernhillscampground.com 

Rawlins, WY

"Snow to the north of me, rain to the west......here I am, stuck in the middle with you"

Stealers Wheel (kind of)  

      Continuing our journey we made a plan to head east and then north to intersect I-90 in Fargo, ND.  This would take 3 days.  Our first day (368 miles) put us in camp in North Platte, NE  We stayed at the Holiday RV Park www.holidayparkne.com/index.html Full hookups for once again $31. Diesel this stop was $3.13 and we averaged 13 mpg.  I know of a friend and another relative that won't be happy we didn't stop to visit, but our schedule is really out of whack with the storms and the monster divert.  Next time folks.

      From here we ventured off grid to travel the backroads of Nebraska saving us nearly 100 miles on this leg.  Barb did a 'bang up' job of navigating.  We ended day #6 305 miles later in Sioux City, NE.  We camped at Scenic View RV Park right on the Missouri River.  Full hookups at $34.  Today was $2.94 for diesel and 12.4 mpg.  We had to keep an eye on the river as it was nearing flood stage crest at 28', but had been receding all day.

Missouri River at Sioux City, NE

      Day #7 we finally made it back north to Fargo, ND where we will begin our eastward trek on 2 lane roads through Minnesota and back to the Upper Peninsula of Michigan. We overnighted here at the Red River Fairgrounds as we have every trip.  redrivervalleyfair.com/ $30 a night.  We arrived to 39 degrees and rain.  Head winds kept us at 11.2 mpg today, but diesel was still a very agreeable $2.79.  Unfortunately when we arrived I discovered one of the trailer tires had a pretty good chunk missing with a good cut as if I jumped a curb (I don't remember).  I had it replaced the following morning, but it put us on the road 2 hours later.  What a trip for trailer tires.

Fargo, ND

      After our late departure we crossed the border and hit the back roads of Minnesota.  It is beautiful farm country and woods, leaving the memories of the freeways far behind.  325 miles later we rolled in to the Bad River Casino just 34 miles short of the Michigan border.  I pushed my luck, darned near emptying the gas tank.  Again, the wind was our nemesis with 11.5 mpg, but diesel was $2.99.  We stayed at the Casino Campground with full hookups for $20.  Barb got in a little stress relief therapy while there as well.  In fact she finished up $342 and we enjoyed a very good Friday Fish Fry dinner.  The perch was excellent.  We treated ourselves to breakfast before departure the next morning as well.   

Bad River Casino

      Day 9 we finally crossed back into Michigan's beautiful Upper Peninsula enroute to Ishpeming (20 miles west of Marquette).  We stayed at the Country Village RV Park, $40 per day with Veterans Discount.  Much like other RV parks in the north, this park closes in a week for winter.  12.3 mpg today with diesel back above $3.00.  We stayed a couple of extra days for some RnR, pick up some good Italian Cudighi from our favorite Deli, do some laundry, and get the truck oil change/tires rotated.   Cudighi is a wonderful Italian Sausage made locally in the UP and can be used for anything.  It is made in mild, medium, and hot;  we use the medium.  

Ralph's Italian Deli

Ishpeming, MI

       

      Day 12 finally saw our arrival back home.  We are tired, both physically and mentally.  We've been on the road traveling 22 of the past 40 days and nearly 5,500 miles since our departure from Alaska.   The extra divert due to the Montana snowstorm added 600 miles to our trip from Oregon to Michigan.  To be honest it does start to weigh heavily on any relationship.  Barb was more patient than I deserved and she did a hell of a job with the navigation.  It sure feels good to be home.  A little yard work and farm maintenance is gonna feel good.  

       Lots of days, lots of menu adjustments, on the road adjunct grocery shopping, but satisfying meals.  These are but a few:

Crawfish Hoisin Vinaigrette Salad

Spanish Style Beans, Chorizo, Potato,  Kale Soup

Pork Steak w/Chutney

Crockpot Chorizo Yam Casserole

      In the end the storms that caused our massive diversion actually created opportunities for us; to see new areas, relax at the end of longer days enjoying the reward, and even more appreciation for the meals we shared.  We made it home in one piece, a bit the worse for wear.  It was just another adventure along the roads of America.  We have currently deactivated our Facebook account for two weeks so as to give our souls a chance to heal a bit.  Sometimes the 'sharp knives' are a bit much, especially when you don't see them coming.   A brief respite to make our annual medical appointments, update our clothing and DVDs, and straighten out/winterize the tractor, vehicles, and house and we'll be on our way south for winter.  Another adventure awaits.

"You can find peace amidst the storms that threaten you" 

Joseph B. Wirthlin

WiFi courtesy of Verizon MiFi and all the ports in our storm