I found this recipe on Pinterest and was so excited to try them!!! EXCELLENT camping food or a BBQ on the boat! 1lb Ground Beef 90% lean 1T Salt 1T Pepper 1/4c Ketchup 3 cloves Garlic 2 Egg Whites 1 Slice of Bread (tear up) Mozzarella cheese sliced 1T Parsley Flakes 2 Onions 1. Chop Onions evenly in half, separate layers (use the outer 2-3 layers, save the rest in the fridge) 2. Mix together all the other ingredients (excluding cheese) 3. Stuff the Meatloaf Mixture inside the onion halves, add the cheese 4. Wrap tightly in foil 5. Medium Heat BBQ - 15 minutes each side
Personally I like the flavor of the grill in the food, and onions on the grill... Wrapped in foil like this, the juices from the meat actually steamed the onion and the meat-- Might as well have put it in the oven. (But it is Camping Food after all) The dish was tasty, I might have added more garlic and pepper, but all in all a good dish. I did adjust the above recipe to reflect my taste buds. I liked having the onion wrapped around the meat and infusing the meat with the onion flavor, it was different. And I really liked that each bite had an onion sliver to munch with it.
What do you do
when you have 10 pounds of Ahi Grade Tuna loins, and a 2# bag of shrimp??? Have
a party!!!!… I want you to know that nothing went to waste. I have eaten
nothing but tuna the last 3 days, and I have LOVED it!! I shared the Tuna with
many friends and family and everyone was giving rave reviews about the product.
26/30 Cooked Tail On Farm-Raised; Caught in China; Packed in China;
“Goulian” brand:
These Chinese shrimp are actually soaked in
tri-poly phosphate, a kind of saltwater before they are frozen. This basically
makes them puff up, appear bigger, and makes them heavier.
The shrimp had a delicious crunch when we ate them. The flavor was great even though they were from China. I have not developed a taste for tri-poly phosphate yet so I didn’t really notice it. I didn’t add any seasoning to the shrimp, we just ate them as they came with cocktail sauce so we could get the true taste of them as they are. They were a hit.
As for the Tuna, I had 2 loins, about 5# each. One was a beautiful bright red color because it was CO treated. Tuna’s flesh color changes based on what it eats. The ones that have naturally bright red flesh are immediately bought by the Japanese because they are considered the best quality. Americans get the leftovers. Buy, the Americans found, that even when the flesh is a brownish color, if the meat is CO Cold Smoked, it turns a vibrant red. So, one loin was CO treated and bright red, the second was a brown, and all natural. Both are highest quality sashimi grade AAA Tuna loins! What a treat!!!!
To everyone that tried the Tuna, I told them all about how the flesh changes shade based on what the Tuna eats. I told them about the cold smoking and how the color changes so brilliantly. I did notice that the darker tuna got some funny reactions from people. It was an automatic response in their heads that the darker one was not up to par like the brilliant red one, even though it is highest quality and all-natural. I decided that the best way to test the tuna, was to literally do as much as I could with what I had. Other than sushi, we cooked it and ate it with dinner, seared it and laid it on a salad, and just ate it raw….
The first night we made sushi! My friends planned an Asian-style dinner around the tuna… Miso Soup, edemame, Sake, and Kirin Beer. We made lots of little spicy tuna rolls! We used the “Marumi” brand Ahi tuna the first night (because the bright red color was favored by the people that were helping me test it). It was incredible. We couldn’t even wait for the rice to finish cooking.. as I was cutting the loin up, people were coming by and snagging pieces off the cutting board! We mashed some up for the sushi rolls, sliced some up for hand rolls, sliced some up for Nigiri-style sushi, and sliced smaller chunks for searing.
For breakfast the next morning, we made another batch of spicy tuna rolls, and made 5-6 tupperware containers full of the little rolls so everyone could have a little for lunch! One of my friends that was here for the taste testing is Japanese and she says that this is what they eat for breakfast, this and just the sashimi.
The next day, my mom and I cut up the loin of Yellowfin into several smaller pieces because the large loin took up too much room in the fridge! (This is the brown colored, all-natural one!) We seared half of the pieces on the outside, leaving the inside raw. The plan was to cut them up and put them on a salad with Ginger dressing later in the evening. I lightly peppered the outside before I seared them. Adding anything else to these delicious morsels would be a crime!
For lunch on Saturday, my Mom, Brother and I made Spicy Tuna hand rolls… You get a lot more of the good stuff when you make them hand rolls!! They were a hit. My brother was actually making his next one while he was still chewing the previous one! That’s how much he was loving it!! When we first tested the Yellowfin Tuna, we thought it was a little fishy tasting. Once we seared it though, it was absolutely to die for!
For dinner, we cut up enough pieces, of the Yellowfin Tuna, seared them, and took them (along with a whole fancy dinner) to my grandparent’s house. They live very close to us. We all enjoyed Seared tuna with Rice Pilaf for dinner. I did notice that when the tuna is cooked all the way through (Grandparents don’t like the raw stuff), the fish was a little dry and needed some fresh lemon juice. I could tell when it was being cooked that there was VERY LITTLE fat coming out of the fish.
For Breakfast Sunday, I made an entire plate of Spicy Tuna Handrolls with the remaining mix, and surprised my family! They were all so excited and I could barely take a picture of the plate before it was devoured. My family is a huge fan of sushi and Tuna so this was just such a treat for all of us
For dinner on Sunday night, we tossed a salad with spinach, Romaine lettuce, tomato and avocado, and laid thin slices of the seared Ahi Tuna from the day before over the top. Complete with Ginger dressing this was a delicious dinner!
When you’re getting a craving for some pulled
pork sandwiches, you don’t want to let them sit and cook all day or all night
long in a slow cooker before you can enjoy them! You want a recipe that is just
as good, if not better, than crock pot slow cooking. Well, I have done both to
satisfy my pulled pork cravings, and I actually prefer the quicker version!!!!
3. Heat a frying pan till hot with olive oil and sear the pork on all sides until seriously browned.
4. Reduce heat and cover, cook until done (about 15 minutes+) test doneness by touch. (can be done a day in advance, cool and chill, wrapped in fridge)
5. In heavy pot, combine pork with enough water to just cover it. Add cider vinegar and 1/3 cup BBQ sauce.
6. Bring to boil and then simmer over medium heat covered, about 1 hour.
7. Remove pork and shred.
8. Heat remaining bottle of BBQ sauce in pan over medium high, stir in shredded pork and heat thoroughly, allowing sauce to soak into pork.
9 Steam buns in pot with steamer rack over high, about 2 minutes.
10 Top bottom half of bun with pork, pickles and onions. Finish with top half of bun.
Yummy!
I don’t measure the spices any more… I just
shake whatever I have in the cabinet over the pork and rub them in. I do brown
the meat significantly on each side and then stab it all over with a knife so
the juices can reach the inside of the meat. It gives it a head start on the
cooking process and the brown adds such nice coloring.
To check to see if its done, try to separate the
meat with a fork. If it comes apart nicely, its ready. To pull it, I put the
whole pork on a cutting board and use two forks to separate the meat, putting
it in a clean pot (or dump out the stuff that its been cooking in).I do big
chunks of pulled pork rather than small ones because over time, it will get
smaller. I then add the rest of the BBQ sauce and put the heat back on, and
cover the pot. Every couple minutes while the BBQ sauce is heating up, I stir
the meat.
While the meat is simmering originally, I cut up
some pickles, red onions and tomatoes to add to the top. It not only adds color
(eye appeal) and flavor (taste bud appeal), but it also adds nutrients
(Vitamins A and C)! I also recommend a whole wheat bun (you can also find
gluten-free buns at Whole Foods), for added fiber and protein. This dish is
high in protein and calories; I would recommend serving with some fresh fruit
or a garden salad!
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