When I can get to a grocery store, to buy lunch & snacks, I also buy for dinner (this was one of my meals last tour):
Filet Mignon; grilled on an open fire with a cracked pepper crust (the butcher cut thickness, 1 1/2"
as requested, 12oz). Covered with...
Sauteed Mushrooms & Caramelized Onion in a Wine Sauce:
I get 4 butter pads (sealed) at breakfast. I carry a 3oz. bottle of Olive Oil and meal
portion, spices (in a baggy from home). I bought Wine (dry white) in a 4 pack of 187ml.
For the sauce (single serving):
1 TBSP Olive Oil
1/2 Medium Onion,sliced
4oz. Mushrooms (petite white),halved
1/2 cup Dry White Wine
4 pads Butter
In a skillet, (I use a Jet Boil 9"skillet, with a MSR Reactor stove) heat your oil until it
shimmers. Add Onion, saute until it begins to brown.
Add mushrooms to the onion, continue to saute , until soft and gives up moisture. Add
Wine and reduce for 3or4 minutes. Off the heat add butter, stir; until melted pour your Filet.
Enjoy the remaining wine, with dinner and share with your buddies. They'll think highly of your generosity.
All with a side dish of Zucchini Squash. Asparagus goes well also.
It all cost under $20 US. At a Steak house, it is over $50; dinner at camp on tour...Priceless!
To keep things cold, I have a soft sided cooler (six pack size) in my handle bar bag. A bag of frozen veggies really keeps things cold for 30-40 miles. Having a skillet, opens up another world of cuisine.
I do take pity on my, long faced, buddies and share samples, as they boiled water to add to their bag of dehydrated...something.
I fully deserved this meal. That day, I had 2 flats, pulled out 20 goat head thorns on one tire and replaced the tire on my BOB trailer!
BTW, I do cook for the group when planning allows. Who wants to come with me next time?