Of course, Bowhunter fulfilled his duties as Director of Culinary affairs for the Prostaff with masterly skill. The hearty breakfasts of artery clogging eggs, bacon, and pancakes sustained us during days of scrambling through the Pennsylvania wilds stalking elusive native brook trout. His bison burgers on Saturday evening were magnificent. You could taste the Nebraska tallgrass prairie in each bite.
What else was on the menu? How about fresh morels provided by Midger, Catalan toasts (see the Chief’s recipe elsewhere on the site), venison sausage, and three types of cookies. But that’s not all.
GlenG barbequed some baby back ribs on Thursday night that put Fat Jacks and Clems to shame. Look for Glen’s BBQ and AutoCad Grill to open soon in the Harrisburg area.
But, the pièce de rèsistance was provided by the Chief himself. Part performance art (Chief did his impression of the Burning Man with the camp stove), part academic lecture on the ethnic and cultural history of Spanish cooking, the Chief’s campfire Paella (do not ask me how to pronounce it) was absolutely out of this world. The photo below does not do it justice. I think it had more ingredients than Heinz 57. The pan itself was a marvel. It was bigger than most flying saucers over Roswell, New Mexico.
So, as Bowhunter eloquently stated, “If you didn’t get enough to eat it was your own damn fault!”
2 comments:
Those Pro Staffer's sure know how to strap on the old feedbag. And it's good to hear the Rossiter Lodge is still not trans-fat free.
That delectable pan full of Paella looks like one taste would knock your legs out from under you. Glen's ribs look Prouty darn good too. I wish I could have been there but my cholesterol peaked at 980 last week and my doc advised against any more Big Woods Summits.
"It's not meat until it's in the pan" -Charley Russell
Chief's Paella was one of the finest plates of food I've ever had the pleasure of dining on. Truely a tasty dish, a little bit of all food groups. The ulimate one pot (or Paella pan) meal!
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