summer pig roast

3 pigs roasting on an open fire

12 -14 hours falling off the bone

corn on the cob, baked potato, stuffing biscuit, apple sauce and a plate full of pork. juice $16.00 per person. steamed clams butter cold beer.
great labor day weekend bash put on by indian lake ny fire and rescue,
the 3 huge pigs were gone in 3 hours!!!!!

breakfast camping

breakfast camping start with robust coffee

then cook up a breakfast pie`````````````````````

this one is an italian breakfast pie
1 ready pie crust
4 ounces cooked italian sausage
2 cups italian bread cubed
2 cups heavy cream
4 large eggs
4 ounces grated fontina cheese
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper.
place pie crust in tin pie plate,add bread and sausage.
whisk together cream, eggs ,cheese,salt and pepper.
 pour over bread mixture ,pushing bread down
to cover with cream mixture.
preheat grill to medium high and bake on rack 35 minutes
until puffed and golden

vacation over

Back from vacation in adirondack mountains 3 glorious weeks

black flys

only in yhe adirondacks

magnum

how do you cool a magnum of champage in the wilderness of the adirondacks. use vegetable steamer pot :-)

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE
6 Servings

18 thin slices Prosciutto
18 fresh basil leaves
18 extra-large shrimp, peeled, deveined
18 bamboo skewers or wooden toothpicks, soaked in water 30 minutes
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 cup olive oil
Placer1 Prosciutto slice on work surface short end parallel to edge. Place 1 basil leaf at short end of Prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in Prosciutto. Thread shrimp on skewer. Repeat with remaining Prosciutto basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.) Prepare grill on medium high or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil and blend well. Transfer to a small bowl. Season with salt and pepper to taste. Grill or broil wrapped shrimp until opaque in center, about 6 minutes, turning often. Serve hot or at room temperature with sauce.

pea soup wiyh truffle oil and parmesan crisps

PEA SOUP WITH TRUFFLE OIL AND PARMESAN CRISPS
Makes 6 Servings

2 tablespoons olive oil
6 large shallots, finely chopped (about 1 cup)
2 l0-ounce packages frozen petite peas, thawed (or 1 1/2 pounds of shelled fresh peas)
3 cups low-salt chicken broth
1/2 cup whipping cream
White or black truffle oil
For parmesan crisps:
Nonstick vegetable oil spray
6 tablespoons (generous) coarsely grated Parmesan Reggiano cheese
Make soup:Heat oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 5 minutes. Add peas and broth; bring to simmer (if using fresh peas simmer about 7 minutes more). Remove from heat, Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to same saucepan. Add cream and bring to simmer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Cover and chill. Rewarm over medium heat before continuing.) Ladle soup into bowls. Drizzle each serving lightly with truffle oil. Top with parmesan crisps and serve.
Make Parmesan Crisps (Makes 6):Preheat oven to 425F. Spray large non-stick baking sheet with nonstick spray. Sprinkle Parmesan cheese by generous tablespoonfuls onto prepared baking sheet, forming six 2 1/2- to 3-inch rounds and spacing 3 inches apart. Bake until crisps are lacy and golden brown, about 6 minutes (crisps do not spread much). Working quickly; run thin spatula around edges of 1 crisp at a time, then gently slide spatula under crisp and loosen from baking sheet. Transfer crisp to paper towels. If necessary, return baking sheet briefly to oven to soften crisps if hardening too quickly before being removed from baking sheet. Cool crisps completely. (Can be made 1 day ahead. Store airtight between paper towels at room temperature.)