Author Topic: That go-to meal  (Read 11904 times)

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Offline bikemig

Re: That go-to meal
« Reply #15 on: December 15, 2014, 09:37:58 am »
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:

                   . . .  Who wants to come with me next time?

Cheers, SprocketWeasel

     

I'm thinking I'm ready to ride a trail with SprocketWeasel pretty much any day.

Offline geegee

Re: That go-to meal
« Reply #16 on: December 15, 2014, 09:45:47 am »
Filet Mignon; grilled on an open fire with a cracked pepper crust, covered with Sauteed Mushrooms & Caramelized Onion in a Wine Sauce

Serve that on a long piece of bread and I say that sub is good to go. Would you like a drink and a bag of chips to go with that? ;D

Offline SprocketWeasel

Re: That go-to meal
« Reply #17 on: December 15, 2014, 09:44:35 pm »
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:

                   . . .  Who wants to come with me next time?

Cheers, SprocketWeasel

     

I'm thinking I'm ready to ride a trail with SprocketWeasel pretty much any day.
Sure! We can make plans if you're serious. Send me an Email.  My address is with my profile. 
Cheers, SprocketWeasel

Offline SprocketWeasel

Re: That go-to meal
« Reply #18 on: December 15, 2014, 10:51:09 pm »
For those confined to a One Pot meal.  Here's a great way to change things up.

Hot Spiced Shrimp with Red Potatoes & Pearl Onions
  Served with a side of your favorite Veggies:

1/2 Pot of Water
1    LB. Frozen Shrimp, uncooked, shell-on; 15-20/LB. preferable size
4    Red Potatoes, quartered or 3/4" cubed
8 to 12   Pearl Onions
1/4 Bag  Shrimp Boil Spices
              Shrimp Cocktail Sauce

Side Dish:
1 Bag Frozen Veggies; of your choosing.

Depending on the size of your cooking pot; you can divide into serving portions, to cook, accordingly.
Bring Water to a boil and add Shrimp Boil Spices,Potatoes and Onions until tender (about 5 min.).
Add Shrimp cook until pink (3 to 5 min.)
Repeat with remaining portions.

Cook Veggies: 
Fill Pot with 1 inch of water (this amount will steam them) bring to boil.  Add veggies, season to taste. I like CAVENDER'S  All Purpose Greek Seasoning. Add Butter (picked up from Breakfast).

Again, I travel with a, soft sided, cooler (six pack size) in my handlebar bag. 
The Frozen Veggies assure Shrimp, bought ideally around lunch time or later, won't spoil before reaching camp.


« Last Edit: December 15, 2014, 11:19:35 pm by SprocketWeasel »
Cheers, SprocketWeasel

Offline SprocketWeasel

Re: That go-to meal
« Reply #19 on: December 16, 2014, 12:06:39 am »

Okay, the Filet Mignon and Hot spiced shrimp may not fit the "Go to Meal" criteria (for some).  These assume you pass a store that day.  But, you gotta admit you tour becomes a lot more fun!

I do carry, what I consider an "emergency Meal" at all times (hopefully never used), not having stopped at a grocery store, for whatever reason...

Emergency Meal (or "Go To Meal"):

1 Pkg. Ramen Noodles (skip the Bouillon) or Minute Rice
1 Can  Chicken Breast, with broth
1 Pkg.  McCormick Creamy Garlic Alfredo Sauce Mix
(add anything from extra snacks; i.e., Raw Almonds, Granola, Instant Oatmeal...)
 
Add Ingredients to Boiling Water (plus Half&Half creamers, however many you can get away with, from Breakfast)
Stir until creamy, less than 5 min.; less than 5 bucks.
 
Cheers, SprocketWeasel