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As summer fades into a memorable bliss and cooler fall temps descend upon us I recall this favorite summer time dish of mine. This hearty, flavorful yet economical recipe is great. If you don’t live in a costal area as I used to back in the day, this sure suffices in the middle of the desert for a seafood fix. The optional additions suggested at the end of the recipe also lend well to this recipe and would increase the volume of servings to 8-10 potentially.
Alaskan Cod a la Moab:
As reprinted from My Jeep Grille Adventures Camp Kitchen & Cookbook:
Serves 4-6
16 Oz. Frozen Cod (a variety of other fish can be used)
1 Tbsp sesame oil or vegetable oil
1 Clove Garlic, sliced thin
4 Ea. Scallions, sliced 1-2 inch long
1 Carrot, Vichy Cut (fancy for sliced thin diagonally)
½ cup Broccoli Florets (frozen or fresh)
¼ cup Red Bell Pepper cut into strips
½ Lemon Juiced
1 tsp or Packet (like the ones you get from ordering take out) Soy Sauce
2 Packets Favorite Ramen (or like brand) Noodles (Shrimp Flavor reccommended)
Optional Condiment: Sambal Chili Paste, a very spicy condiment found in most markets.
Method of Preparation:
In a separate pan heat up enough water to follow the directions for the Noodle Packet, this usually takes only three to four minutes to cook. Plan accordingly. I strain out all of the water, to eat more like a noodle rather than a soup as its intended purpose. VERY IMPORTANT: Omit at least ½ if not ¾ of the seasoning packet when straining out all the water.
In a skillet (preferably non-stick for easy clean-up) heat up the oil over medium heat.
Add in the cod to the pan with the oil to sear until golden brown on one side.
Turn the cod to let cook through, until it flakes easily. Take out the cod and set aside.
Add the garlic and vegetables to cook through until tender.
Sprinkle the lemon juice and soy sauce over the contents, immediately add the pieces of cod back to the pan to help warm. Let simmer for 1 minute.
Serve over the LIGHTLY seasoned ramen noodles.
*Optional: Add a 8oz. bag of frozen tidi shrimp, or 8 oz. bag frozen bay scallops, or 8 oz. bag of frozen seafood medely, or dare I say the infamous Midwestern favorite Crab with a “K” (imitation crab mear).
Serves: 4-8 2lbs Beef Cubes – 1inch thick (I used the trimmings of rib eye steak rib bone meat), Diced Stew meat works well for this too. 1 Tablespoon Oil 1 teaspoon Cumin Ground Pinch Ground Cloves 1 teaspoon Black Pepper 1 teaspoon Paprika 1 teaspoon Chile Powder 1 teaspoon Achiote (ground annatto seed) 3 cloves Garlic chopped fine 1 bay leaf 1 pinch Cinnamon Water 1 Cup Chopped Cilantro Plain White Rice Pre-cooked and cooled 1 – 14 oz can Black Beans, strain liquid off 8 oz. Chevre (Soft Goat Cheese) Flour Tortillas
MAKE AHEAD AT HOME: In heavy bottom pot heat the oil over medium heat. Add the beef cubes and let sear/brown on all sides. Add in the garlic and other spices, incorporate well. Pour in water to cover the meat and stir well, especially the caramelized bottom bits and pieces on the bottom of the pan. Bring to a boil and reduce to simmer. Simmer until almost dry. Sample a piece as it should be fork tender, if not add more water to cover again. Bring to a boil, reduce to simmer. Let simmer until almost all the liquid is gone. Once the meat has become fork tender, take out of pan and let cool. Assemble all of the cooled ingredients, layout tortillas and begin by putting a little of each of the ingredients in them. Roll into a burrito and wrap in heavy duty foil. Refrigerate or freeze until needed. When reheating in a lunchbox oven or on the engine block, make sure that the internal temperature reaches 165°F. ENJOY!
I made this ahead and assembled the separate ingredients on the trail. I do recommend complete assembly at home and simply reheating on the trail for even quicker cooking and clean up. Some of my newer recipes will be more specifically geared towards this; however, here is the basic outline:
Serves 4-6 1lb Penne Pasta Ð Pre cooked 1 Tbs. Oil (either canola or olive oil works well) 3 Cloves Garlic: chopped The Holy Trinity: onions, celery & pepper 1 Small onion, diced small 1 Celery stalk, diced small 1 Green bell pepper, seeded and diced small. 1 Roma tomato, diced small 1 Pound Andouillie Sausage, diced John Folse’s 1 Pound Tasso Ham (spicy ham product from Louisanna) John Folse has the best!!!! 7oz. Pre-Cooked Chicken (I used the packaged stuff from the supermarket) like the chunk tuna packs or you can grill up some at home and cook to 165°F, cool, dice and freeze. 4 Tablespoons Bellisimo Mushroom Cream Powder or other dry powdered cream sauce from a supermarket. Franks Red Hot Hot Sauce as needed
MADE ON THE MOJAVE TRAIL:
Sauté the “trinity”, Andoullie, Tasso ham, tomatoes and garlic in the oil. Add in the chicken, let heat up. Add in the pasta. Follow directions for powdered cream sauce. The Bellisimo product called for 1 cup water per 4 Tablespoons of powdered mix. Stir all together thoroughly until all is coated and creamy. Add Frank’s Red Hot Sauce to your desired heat level. Remember, if it’s hot going in then it’s hot going out!
MAKE AHEAD AT HOME
REHEAT Three (3) Final Preparation Options to choose from: 1. Portable Lunchbox Oven www.roadtrucker.com/12-volt-cooking/12-volt-portable-stove.htm : Follow the above all the way through to the end. Cool down and place in a tin pan that fits in the Porta Oven to be reheated on the trail. 2. Sous Vide (Fancy term for BOIL IN THE BAG): Follow the above recipe all the way through and let cool. Place cooled ingredients into Ziploc or Food saver bag. On the trail add the filled bag to the pot of boiling water and reheat to an internal temperature of 165F. Use your Culinary Tire Gauge (thermometer) to test. Fold bag over the thermometer so as not to pierce the bag. 3. Reheat in pan: Simply cut the bag open and put ingredients in a non stick pan. Reheat to 165°F. Eat!
