This last visit to the island for the summer had me chomping at the bit. On our previous boat camping/cooking escapades, I had left with a long list of new ideas to bring to our next adventure.
While no one does a shoddy job of planning their meals at Tinsley Island, my challenge was to come up with a tantalizing new adventuresome, yet uncomplicated series of meals, that enabled us to make good use of our leftovers; so that nothing on the food front had to be carried home. I am pleased to say – mission accomplished! No leftovers and an ample amount of others circling the fire pit asking about our menu and meal preparations – most importantly, the feedback received from my toughest critics made it well worth my while.
This is my summer bonus post- yes, two recipes to let you know that while I’ve been a bit challenged on uploading my recent blog updates, it was not due to lack of wanting to tell you more.
I must admit, as I sat down to plan this out, I had to think of Jane Maynard’s site as it is no easy task to put together menus. I recently ran into her at BlogHer10 in New York, and she seemed pleased not only with my menu, BUT with my modifications to make an adult version of the banana boats.
Voila! My no-left over weekend menu plan and a few recipes to savor your eats in the great outdoors.
Banana Boats (and Special Adult Dessert Modifications)
1 banana, slit on the concave side and slit into rounds
1-2 TBS chocolate chips
6-8 mini marshmallows, or 1 large marshmallows cut into small pieces
heavy duty foil
**Adult version modifications**
lemon, squeeze of lemon wedge
Lay the banana on its “back” and peel slit the top open. While in the skin, cut banana rounds every half inch. You may need to take out a few slices to make a bit more room for the yummy filling.
Stuff chocolate chips and marshmallows between the pieces. Wrap in foil and cook approximately 7-10 minutes until outside of banana skin turns dark brown.
If making the adult version, you may want to substitute the chocolate chips for a generous splash of rum, a squeeze of lemon and honey.
Norwegian Stick Bread
If you found Siri’s Norwegian Sweet Buns recipe charming, you must try her Coveted Norwegian Stick Bread Recipe. On her recent visit to the United States, we brought her with us to enjoy our version of camping, and her menu contribution was wonderful. So many islanders wanted the recipe, that she agreed that we had to post it!
8 cups flour (I used 4 cups white flour and 4 cups wheat flour)
4 TBS sugar
1 tsp salt
2 1/4 cups water
1 TBS oil
3 tsp baking powder
four for dusting
sticks for cooking bread
Wash all sticks so that they are free of dirt. Make sure that stick is wet before wrapping dough around it so that the stick does not burn in the fire.
Mix all ingredients together, dusting hands with flour, take approximately 1/2 cup of dough and wrap around the stick. Place on grill and continue to move frequently until bread is browned equally on each side.
** Weekend Menu**
-dinner: Norwegian Stick Bread, pork tenderloin in a honey soy sauce glaze, grilled pineapple, roasted bell peppers and onions, and heirloom tomatoes/red onions/focaccia crouton salad
-dessert: banana boats (adult and kid-a-fied)*
-breakfast: blueberry pancakes with pineapple and pork tenderloin hash
-lunch: grilled veggie and Swiss cheese sandwiches on focaccia, fruit salad, green salad with grilled bell pepper and fresh basil
-dinner: seasoned tri-tip, corn on the cob, sauteed zucchini and onions, grilled portobello mushrooms
-breakfast: portobello, zucchini and onion scrambled eggs with Pan Fried tri-tip and broiled tomatoes, skillet toast and fresh picked blackberries and left over s’mores