So first of all, there are some great looking recipes on this thread! I am excited to try some of them at home! Wow though... it got kinda angry there for a minute...
(Must be January, no rivers flowing & no fresh pow pow.
I have to say though that I actually agree about spending less time cooking on the river. For me personally, I cook for my family every night at home (which btw, I really do love doing!) I also cook huge gourmet meals for my guests on commercial river trips. So, what makes private boating an awesome vacation for me, is to not cook!
True confessions... I will actually spend days on end pre-cooking everything at home & freezing in "boil-in-bags" before a river trip, just to make camp cooking that much easier. (which, btw, if you haven't tried the boil in bag thing... it is AMAZING!
) I actually once did an entire Thanksgiving meal for a San Juan trip that way!
And yeah, funny enough, I love cooking in my DO at home in the back yard in the summers! I get super fired up about the DO cook off at the Rio Grande Mothers Day Whitewater Festival too! I rarely take it on the River though...
Oh! Oh! Oh! And the book Camping Without Coolers or Stoves
really is Awesome! It has some Great recipes in it!
I guess maybe I have a very different take on private river trips than a lot of people... I mean, I have to be social with my guests on the river all day every day, & tend to have a very busy life with lots of "people interacting" off the River too, so I have a tendency to want to recede on private trips... go for long hikes, sit on my boat and write, sit on a hill above camp and play my guitar, curl up under a tree and read. My comrades often complain that I don't "hang out," but often times what my soul really needs on the River is that peace and solitude that only a River can give (for me anyways.) I give so much of myself to everyone and everything around me every day, that that evening alone time on the River is my re-charge... allows me to be the TL/Mom/guide/teacher/manager/wife/friend/etc... I need to be. The less time I spend in the camp kitchen, the more of that River recharge time I get... but that's just me.
Anyways, rant over... I wanted to share my favorite DO recipe with you guys... Chile Rellenos!
Now bare with me here... I'm not a recipe type cook... so this is just me trying to write down something that I never have written down before & I don't really have good proportions other than "eyeball," but here it goes!
Green Chiles- (I keep bags of frozen roasted green chile in my freezer, but you can use canned if you want, just make sure they are whole. Or if you want to buy them fresh most grocery stores sell them as "anaheim peppers" and you can roast them in an oven or on a grill, or heck even on a burner.) Basically though you want to end up with somewhere around 2lbs of roasted peeled and seeded whole green chiles.
eggs- if I recall correctly, I think I use a whole dozen eggs...
cheese- ummm... I think I use one of the big bags of shredded cheese? 2-3 of the small ones? Also depends on your taste and how cheesy you like your rellenos!
salt, pepper, garlic, cumin & oregano- eyeball, or to taste, or whatever you think might be a good amount of each...
Ok, so... the hard part (but so worth it!) is you have to separate the eggs and beat the whites. This part is a little easier with the mixer at home, but you can totally do it on the river! If you don't have one of those spiffy hand crank beaters, you can just pass the bowl around camp and have everyone take their turn with the whisk until the egg whites form stiff peaks. Mix the salt and spices into the egg yokes, then fold the yokes into the whites.
Now the easy part! Cover the bottom of the DO with a layer of chiles, sprinkle a layer of cheese, layer of chile, layer of cheese, layer of chile, etc... until you have used all the chiles. Then pour the egg mixture over the top, sprinkle with extra cheese or spices if you want & bake until it smells awesome! Voila! My favorite DO recipe! Again I apologize for it being such a vague recipe, and I hope the proportions are ok, I haven't made it since last spring & like I said, tend to do a lot of "eyeballing." Feel free to to experiment with it & I hope you enjoy!
ps. At last years DO cook off, my rellenos got totally spanked by a paella that was out of this world! (a Spanish rice & fish dish) Might be worth looking into paella recipes...