The long-range weather forecast had indicated that winter was moving in. With the first big snow, Tioga Pass would be closed for the season – and along with it, opportunities to hike the east side of the Sierra Nevada just outside the boundaries of Yosemite National Park.
A group of us living and working in the park knew this was no time to second guess the weather bureau. Backpacking gear and bodies were crammed into cars as we set out for one of our favorite eastside trailheads: the base of Mamouth Mountain, just outside the tiny resort town of Mamouth.
It was the kind of late October weekend that justifies the end of summer. The air was clear and bracing. Set against the crisp autumn-blue sky were the shimmering reds and golds of quaking aspen and vine maple. For the better part of two days we hiked our hearts out, stopping only for sleep and light trail snacks.
By the time we made it back to the trailhead on Sunday afternoon our hunger was immense. We headed back into town ready for some serious eating. Steaks would have been nice, but among the five of us, we had barely scraped together $6. Supermarket fare would have to do.
We picked out the heartiest looking loaf of bread in the store – a seven-grain variety with a crunchy crust and chewy innards – and a reasonable selection of cold cuts from the deli. Back out in the parking lot, our picnic was quickly spread out on the hood of one of the cars and then the frenetic assembly of sandwiches began.
Aside from the occasional groans of pleasure, silence ensued as we devoured our meal. Between bites I inhaled the brisk high country air, each pine-scented molecule circulating through my soul, imprinting it for life.
I can’t say that the experience kindled my love for outdoor dining, because I’ve always had a passion for the portable meal, from smoke-laden campfire food to the most basic freeze-dried chili mac.
Fresh air and the absence of walls only expands my appetite. But couple that with a splendid autumn day when the approach of winter can be felt on the tails of the west wind and it always signals an imperative to get out while the getting’s good.
So I’ve put together a collection of my favorite transitional outdoor recipes. Sandwiches (of sorts) that complement the autumn-into-winter outdoor experience. Enjoy.
These first sandwiches are cool and tasty. Pack along a thermos of spicy tomato soup and you’ve got a great nose-warming side offering.
Sun-dried tomatoes on ham and Swiss
1/2cup chopped sun-dried tomatoes (well drained of the oil)
1/2cup chopped pickled Greek pepperoncini (remove stems before chopping)
1(21/4 ounce) can sliced olives, drained
1/4cup pesto (either home made or store-bought)
1/3cup mayonnaise, more as needed
8slices Swiss cheese
8slices good quality ham (such as Black Forest)
4French rolls, toasted and split
In a bowl, combine sun-dried tomatoes, pickled pepperoncinis, olives pesto, and the mayonnaise. Mix well.
Spread both sides of each roll with a healthy slathering of this seasoned mayonnaise mixture, then fill with the Swiss cheese, ham and more of the mayonnaise if desired. Wrap each sandwich with plastic wrap and refrigerate until ready to serve. When packing for picnic or hike, arrange to keep sandwiches well chilled in transit.
Makes four servings.
This homemade barbecue sauce is zesty and delicious.
Barbecue chicken sandwich
1whole 3-31/2 pound fryer
1/3cup chopped yellow onion
1tablespoon butter or margarine
2/3cup water
3tablespoons vinegar
2tablespoons Worcestershire sauce
1/3cup fresh lemon juice
3tablespoons brown sugar
112-ounce jar chili sauce
1teaspoon salt
1/4teaspoon paprika
6onion or sesame hamburger buns
Place whole chicken in a large kettle, cover almost completely with water and heat to boiling. For added flavor, throw in handfuls of chopped celery, onions, and garlic cloves. Simmer, covered, until the chicken is cooked, about 45 minutes to 1 hour. Remove from pot, cool until easy to handle, and then remove meat from the bones. You will have about 3 cups of shredded chicken. Strain the broth into a container and freeze for another use (note: to remove the fat, let the broth sit overnight in the refrigerator so you can simply skim it from the surface of the jelled broth.
Meanwhile, saute the onion in the butter until soft and transparent. Add water, vinegar, Worcestershire, lemon juice, brown sugar, chili sauce, salt and paprika. Simmer for 10 minutes. Add the shredded chicken and simmer an additional 10 minutes. Pack into a 1-quart wide-mouth vacuum bottle.
Filling can be prepared ahead and then refrigerated or frozen until needed. When ready to use, thoroughly reheat mixture by bringing it to a boil and simmering about 5 minutes on stove, or microwaving on high until very hot and bubbly, before packing in vacuum bottle.
To assemble sandwiches, split open each bun and fill with a portion of the hot filling.
Makes six servings.
This is a recipe I repeat every few years because I get so many requests for it.
The spicy shredded beef mixture is made ahead of time and packed into wide-mouth vacuum bottles while steaming hot, then assembled into sandwiches at the picnic.
Southwest shredded beef sandwiches
13-31/2 pound boneless chuck roast
17-ounce can diced green chilies
4tablespoons cumin powder
2tablespoons chili powder
Salt and pepper
1cup chopped yellow onion
1tablespoon vegetable oil
110-ounce can diced tomatoes and green chilies (I don’t usually recommend a brand, but RO-TEL is the one you want in this case, if possible)
2141/2-ounce cans stewed tomatoes
1cup minced pickled jalapeno slices
1/4cup chopped fresh cilantro
1teaspoon salt
12onion buns (or other bun variety of your choice)
Shredded lettuce
Shredded cheese
Place roast on a sheet of heavy duty aluminum foil (18 inches by 25 inches). Combine the diced green chilies, 2 tablespoons of the cumin powder, chili powder, salt and pepper. Spread the mixture over the top of the roast and then wrap the foil around the roast, sealing well. Place in a baking pan and bake in 325-degree oven for 31/2 to 4 hours, or until the meat is so tender it falls apart. Be careful when unwrapping the roast; the steam can burn.
When the meat is done, lift it from the pool of drippings in the foil and allow it to cool on a plate until it is easy to handle. Meanwhile, pour the meat drippings into a small container and skim off the fat. You will have about 1/2 to 1 cup of meat juice remaining, which should be reserved.
Shred the cooled roast with a fork or your fingers into small strips and fibers of meat; set aside. A 3-pound roast will yield about 4 cups of shredded meat.
In a large pot, saute the onion in the oil, until soft. Add the reserved meat juices, shredded meat, diced tomatoes with green chilies, stewed tomatoes, minced pickled jalapeno peppers, cilantro, remaining 2 tablespoons cumin powder and salt. The mixture will seem very soupy at this point. Simmer gently, uncovered, over medium-high heat until thickened (but still rather saucy), about 30 minutes. Pack the hot filling into two 1-quart wide-mouth vacuum bottles.
Filling can be prepared ahead of time and then refrigerated or frozen. When ready to use, thoroughly reheat mixture by bringing it to a boil and simmering about 5 minutes on stove, or microwaving on high until very hot and bubbly, before packing in vacuum bottle.
To assemble sandwiches, partially split each bun lengthwise, sprinkle in some of the shredded cheese, then top with a portion of the hot filling, another sprinkling of cheese, and shredded lettuce.
Makes 12 servings.
Meatball sandwiches
1cup fresh bread crumbs
1/4cup milk
1/3cup grated Parmesan cheese
1egg
1/4cup minced onion
2tablespoons chopped parsley
1teaspoon chopped garlic
1/2teaspoon salt
1/4teaspoon freshly ground pepper
1/2pound lean ground beef
1/2pound ground pork
Red sauce (recipe follows)
Fresh or dried chopped basil
4sourdough French or Italian rolls
Sandwich garnishes: slices of cheese (mozzarella, Cheddar or Monterey jack), pickled pepperoncini, olives, fresh sliced onion rings, lettuce
In a bowl combine the bread crumbs and milk and allow to stand until the crumbs have soaked up the milk. Add the Parmesan cheese, egg, onion, parsley, garlic, salt and pepper; mix well. Add the meats and gently mix. Form the meat mixture into 1-inch balls.
Bring the red sauce to a hard boil and add the uncooked meatballs. Reduce heat and simmer, covered, until the meatballs are cooked, about 30 to 45 minutes. During the last 15 minutes of cooking, add the basil to taste.
Pack the meatballs and enough sauce to cover them into a wide-mouth vacuum bottle.
Filling can be prepared ahead of time and refrigerated or frozen until needed. When ready to use, thoroughly reheat mixture by bringing it to a boil and simmering about 5 minutes on stove, or microwaving on HIGH until very hot and bubbly, before packing in vacuum bottle. Pack the garnishes into a separate container.
To assemble sandwiches, slice the French or Italian rolls part way through lengthwise, and fill each roll with a portion of the meatball mixture. Top with desired garnishes and serve promptly.
Makes four servings.
Red sauce: In a large pot, brown 1/4 pound finely chopped Italian sausage over medium-high heat. Drain off all but 1 tablespoon of fat, then add 1 small chopped onion, 1 cup thinly sliced fresh mushrooms, and 2 teaspoons of minced garlic, and continue to saute until the onions are softened and the mushrooms are beginning to brown. Add 3 cups of tomato sauce, 1/2 cup dry red wine, 1/3 cup water, and 1/2 teaspoon each of salt, dried oregano, dried basil, and sugar. Gently simmer, uncovered, for 20 to 30 minutes. Adjust seasoning to taste.
Makes about 3 cups.
Jan Roberts-Dominguez is a Corvallis, Ore., food writer, cookbook author and artist Readers can contact her by e-mail at anrd@proaxis. com.
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