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 http://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!