Any Kitchen Will Do

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Archive for the category “RV Kitchen”

03 Jul 2013

Whiskey Watermelon

whiskey watermelonThis treat was fun! After some frustration. Little B had been asking for watermelon for a week or so, but it was never when we were actually in the store. Big D and I don’t really eat much of it, so getting a whole one is often wasteful. Finally, one day I was at the store and there were smaller packages with just a few slices for sale. Is it cheaper to buy a whole melon and waste most of it, or pay a little more for a smaller quantity? It is often the question I ask myself in such situations, but it was a non-issue this time because the price was the same per unit. I grabbed it, excited to be surprising Little B. Alas, when I returned to the RV with the watermelon she had decided that she no longer liked it, it was yucky and she never wanted to eat it again. The reaction probably had something to do with not getting a nap on a busy, hot, humid Saturday, but I was still bummed. So now I have watermelon on my hands and the cocktail hour is approaching. In the past I made watermelon margaritas in such a situation, but no tequila. Then, I spotted the whiskey. Not an expensive, aged sipping whiskey, but a simple bottle of the stuff we use with mixers. Perfect! Let’s get the watermelon drunk! I set it all up and let the morsels soak for about an hour. Yummy! Reminded me of college days when the impact of a few jello shots in a row hits all at once. Be careful with these things. The watermelon soaked up the whiskey all right. And the juice left over at the bottom of the bowl worked quite well for a mixed drink later. Enjoy summer and watermelon while it lasts, in spite of your three year old’s protestations.

Whiskey Watermelon

1/2 small watermelon
1/2 cup whiskey

Remove rind from watermelon and cut melon into 1 inch square pieces, smalller if you want the alcohol effect stronger. In a resealable bag combine the watermelon squares and whiskey. Gently press the back to remove excess air and seal. Place in refrigerator for at least an hour, but four hours is better. Remove and serve in small bowls with forks or toothpicks.

 

Posted in fruit, liquor, RV Kitchen, snack, wheat free | Leave a Comment
09 Jun 2013

Gazpacho

20130609-080341.jpgLook at me diving into summery goodness! I am not a real big fan of summer heat, which is only kind of funny, considering I grew up in Texas, where hot and humid are the name of the game for half the year. Maryland has its share of hot and humid, but for only a fraction of the Texas time, thank goodness. After a particularly rainy week we landed ourselves in the RV for a mostly warm, sunny weekend. Such a weather change inspired me to make a nice, cold soup to go with our fire seared meaty dinner. I stocked up on some fresh vegetables, threw them in a blender and waited, not turning on an oven or firing up a single burner on the stove. The meat got cooked over the fire pit as the sun set, making for a beautiful summer meal at twilight and grand evening of simple, refreshing food.

Gazpacho

2 pounds ripe tomatoes, coarsely chopped
1 small cucumber, peeled
1/2 red bell pepper, seeded and chopped
3 garlic cloves, crushed
1 cup fresh cilantro, loosely packed
1/2 cup parsley, loosely packed
1/2 sweet Vidalia onion, coarsely chopped
1/2 tsp sea salt
1/8 – 1/4 cup sherry

Combine all ingredients except sherry into a blender or food processor. Pulse until combined and all pieces uniform size. Add 1/8 cup sherry and pulse again to combine. If you like chunkier soup like me don’t pulse further. For smoother soup, continue pulsing to desired texture. Depending on the sweetness of the tomatoes and onion you may need more sherry and/or salt. If you are not sure, chill soup for about an hour and taste before deciding to add more. Chill at least two hours or overnight before serving. Garnish individual servings with any combination of tomato/cucumber/bell pepper/herbs you wish.

Posted in cilantro, cucumber, garlic, onion, parsley, RV Kitchen, seasonal, soup, tomato, wheat free | Leave a Comment
02 Jun 2013

Crispy Tuna Melts

20130602-204719.jpgWe found ourselves hanging out in the RV the other day after a hot, hilly hike along a section of the Appalachian Trail. A few years ago Big D did a stint solo from Georgia to Virginia, and has had a hankering to return to the trail ever since. I am keen to spend a few months on the trail with him and Little B, but finding a gooldly chunk of time during the right seasons of the year has yet to happen, so we will continue with it on our radar for now. Living in Maryland, so close to the trail inspired us to dip our toes into the experience. The dip not only reminds us of our desire to dive in, but also to see how our little trooper, Little B, would do. Ever since she was about 2 years old we have taken her on stroller free walks and hikes. To this day she gets excited about going ‘on a dirt trail’, which is much more fun than the more structured ‘asphalt trails’. When given a choice she always chooses the dirtier path. We all did well with the rocky hills and deep drop offs during our hike, but the heat really drained all my extra energy. Hungry, but also melting into our lounge chairs, we tried to figure out what to have for dinner. Wanting something quick, while limited by our decision to pass on a trip to the store, I dug through the fridge and pantry and came up with these guys – crispy tuna melts. When you think of a tuna melt it is probably an image of hot cheese and tuna between two pieces of buttered, crispy toast. To avoid the carbs and wheat of the bread I made some tasty tuna treats without the sandwich part. They were filling, so it did not take much to sate us, and we sank back into our chairs, full and sleepy as the evening air cooled with the setting sun. Nice day and nice food with nice company.

Crispy Tuna Melts

2 cans tuna in water, drained
3 cloves garlic, crushed
2 cups grated sharp cheddar cheese
Salt and pepper to taste

Heat medium sauté pan over medium high heat. Sprinkle 1/2 cup of cheese in the pan, followed by half a can of tuna and some garlic. Season with salt and pepper. After a minute or so the cheese will begin to crisp as stick together in a cheese pancake. When the tuna and garlic mixes with the melted cheese it is time to flip. Push spatula under half of the pancake and flip it over the other half, like you would an omelet. Flip the crisp to make sure it is evenly browned on both sides. Remove from pan to a plate for cooling. Repeat the process three more time to use the rest of the ingredients. Cut crisps in half, or strips, or any shape for eating. Can be eaten cold or reheated.

Posted in cheese, garlic, RV Kitchen, seafood, wheat free | Leave a Comment

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