Hobo Dinner

 The table was set with nothing that matched, wild flowers, a bedsheet (??) for a tablecloth

Beer can chicken, barbequed corn on the cob, potatoes, yummy brown beans with bacon, fried mushrooms & onions, venison burgers (thanks Phil!), and a fresh salad with tomatoes, strawberries and bocochini.  More recipes coming soon!

GAZPACHO

Ingredients:

6 ripe tomatoes, peeled and chopped (or 3 tomatoes and tin of crushed tomatoes)

1 purple onion, finely chopped

1 cucumber, peeled, seeded and chopped

2 sweet bell peppers, red and green, seeded and chopped (may blacken on bbq first)

2 stalks celery

1-2 tbsp chopped fresh parsley

2 tbsp chopped fresh chives

1 clove garlic, minced (may fry in olive oil first)

¼ cup red wine vinegar (or 1/8 cup)

¼ cup olive oil

2 tbsp freshly squeezed lemon juice

2 tsp sugar

Salt and fresh ground pepper to taste

6 or more drops of Tabasco sauce to taste (3 tsp)

1 tsp Worcestershire sauce

4 cups tomato juice (may use some V8 juice)

-- Combine all ingredients. Blend slightly to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight allowing flavours to blend.

Serves 8.

BOCCONCINI, TOMATO AND STRAWBERRY SALAD

7 oz (200g) bocconcini sliced with a knife or an egg slicer

2 tomatoes, sliced

1 container strawberries, sliced

2-3 tbsp chpped fresh basit

1 tbsp olive oil

1 tbsp balsamic vinegar

Salt and freshly ground pepper

VENISON BURGERS

   2 lbs ground venison
   bacon fat (1 fried bacon and added approx. 3 tablespoons)
   20 grams dried morel mushrooms (used 1 large fresh morel, chopped fine)
   2 teaspoons salt
   1 tablespoon dried thyme
   ½ teaspoon celery seed
Mix together first 6 ingredients. Don’t over-mix, makes meat tough. Crumbly burgers are better. Form patties. Press small indentation in centre of patty.
   12 ounces fresh mushrooms  
   1 medium onion, sliced into half moons
   2 tablespoons olive oil
In large sauce pan, hot over heat, add mushrooms. Shake pan frequently so they don’t’ stick and cook mushrooms until they release their water, approx. 2-4 minutes. As soon as water has almost bubbled away, add olive oil and sliced onion and sauté until everything is nicely browned, about 6-8 minutes. Turn off heat, set aside.
   6 slices Provolone or Swiss cheese
Grill burgers over mid-high heat for 6-8 minutes per side. For the second side, cook halfway and then add a cheese slice. Close grill lid to let cheese melt.
Serve on hamburger buns, mustard (optional)