How to cook a turkey on a campfire

Thanksgiving is a great time to go camping.   You have extra time off of work, the kids are out of school, and the fall air is cool and crisp.   The only downside to camping may be that you risk missing out on the Thanksgiving feast.  But as you well know,  at PahaQue we love cooking outdoors, and we think that a Thanksgiving meal is even better when enjoyed  outdoors on a camping trip with family.   Of course camping out of a tent , or even camping out of your trailer provides a unique set of challenges when preparing Thanksgiving dinner.    The primary one being: How to cook a Turkey when  when you are camping?  If you have a a large motorhome, you  may not have any issues, but even  a large R-pod doesn’t have enough space to roast a 12lb bird, so we prefer to head straight to the campfire.   Of course there is always the option of deep frying your Turkey when you are camping, but the gear and oil  required for that job is bulky, and can take up a ton of space in your car or your  teardrop trailer.  Not to mention that fact that all of that hot oil can be dangerous.  So we prefer this alternative to  deep frying a turkey, one that is  healthier and less dangerous to boot.  We learned this method from Little Guy Trailers a few years ago.  How to cook a Thanksgiving Turkey on a campfire:

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Supplies you will need:

  • A shovel and rake ( rake optional)
  • A turkey of course
  • Olive oil
  • Your preferred spices ( rosemary, salt, etc)
  • Aluminum foil
  • Cheesecloth
  •  A nice big fire

Step 1: Start the Fire

The first step to cooking a turkey on a campfire is planning ahead with plenty of fuel for the fire.  Have a big pile of wood ready to go, and get that fire going enough to create plenty of hot coals.   You’ll need to dig a 2X2 foot hole next to your campfire, as that’s where you’ll cook your bird.

STEP 2: Prep Your Bird

While that  campfire is burning, you can clean and prepare your turkey.   Just clean it up and rub it down with the same spice mix you would use if you cooked your turkey at home.   If you love stuffing, just stuff the turkey as you normally would, and then get ready to protect it from  direct contact with the coals.

Step 3:  Protect Your Bird

Once the bird is rubbed and stuffed, you’ll need to wrap the turkey entirely in the cheesecloth, and then wrap the turkey in three to four layers of aluminum foil.  This step is important, as it will protect your bird from the coals.   We’ve always wanted to try getting rid of the cheesecloth, and wrapping it in cabbage leaves.   This is how we cooked our “trail burgers”  back in our boy scout days.  We like the idea, but haven’t been brave enough to try it.  If you decide to try the cabbage leaves, let us know how it goes!

Step 4: Move your bird

Once your coals are ready, take your shovel or rake and put about half the coals in the bottom of the whole you dug earlier.  You’ll want a couple of inches of coals, and you’ll want to spread them evenly across the bottom of the hole.   Then use the shovel to carefully place the turkey on top of the coals, and follow up the turkey with the rest of the coals.   Try to gently cover it as completely as possible, and  its ok to use some of the dirt to build up a little wall around the edges.

Step 5: Wait

Since a 10-12 lb turkey takes around 3 hours too cook, you’ll have some time to relax before you start preparing the rest of your meal.  For anything over 12 lbs, just add 15 minutes per lb to the cooking time.    After you have relaxed and recovered from all that digging, campfire building, and rubbing, you can start preparing the rest of your meal.  Fans of the blog know that Cooky Jason’s  grilles, scalloped potatoes will go great with a campfire cooked turkey.

Step 6: Chow down

When the time is up, use your shovel to carefully remove your bird from the coals.  You won’t want to set it down  directly on the table, as the  bird and the coals will be extremely hot.   We like to set it down on a nice tree stump or flat rock.   Unwrap the turkey, using great care to watch our for steam and hot air escaping from the foil.  Then transfer to a carving board, carve it up, and enjoy!

January 2017 Recipe

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Chef Jason’s World Famous Grilled Scalloped Potatoes

 

Chef Jason’s World Famous Grilled Scalloped Potatoes

I love these. And they’re quite simple to make, even with the extra step of grilling the potatoes first. But that’s important here. Grilling the potatoes takes an ordinary batch of scalloped potatoes to a new level with that coveted grilled/smoked flavor we all love. And while I don’t usually use ANYTHING out of a can, making cream of mushroom soup from scratch is a bit of a long process, so taking some help from the store here is OK every once in a while in my book.

Major players:

  • 6-7 medium-sized potatoes. Russets, or Yukon Golds if you can get them
  • 8-9 green onions, chopped. Or 1 cup chopped chives
  • 1 10oz can condensed cream of mushroom soup
  • 1 ½ cups shredded cheddar cheese, plus 1 cup for topping (Feel free to use multiple cheeses. Jack, Colby, white cheddar, etc…)
  • 1 cup crumbled (cooked) bacon
  • ½ cup butter
  • 6 to 7 cloves of garlic, crushed and diced
  • Salt and pepper to taste

To start, slice the potatoes into about 1/8 inch slices. Toss them with a little olive oil and salt and grill them over medium heat for about 3 minutes per side. They don’t need to be cooked through at this point. Remove from grill and set aside.

Combine the soup, cheese, green onions/chives, garlic, bacon, and salt/pepper in a bowl. Now at this point you go can go a couple ways. What I like to do is use a disposable aluminum roasting pan. (Dutch oven is great, too.) Select the appropriate size. Spread the potatoes in an even layer on the bottom and cover with the soup mixture. Alternate layers of potatoes and soup mixture until all are used. Distribute some pads of butter over the top. Cover with remaining shredded cheese and place on the grill over medium heat for about 25 to 30 minutes. If doing this over an open fire instead of a grill with a lid, cover pan with foil. Be careful when removing the foil and watch for hot steam. Serve….

The other way is to make up individual foil packets. This batch size will be about 8 servings. Just tear 8 pieces of foil about 10 inches long and evenly distribute the grilled potatoes and soup mixture into each one. Top with butter and close to seal. Same cook time. Done.

*Note: If using an aluminum pan or foil packets do not place directly over flame.

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

 

Cooky Jason’s World Famous Apple Pork Stew

Cooky Jason’s World Famous Apple Pork Stew

Got 3 hours to kill? Find ‘em. This is worth it. At home or at the campsite, you’ll be a hero. Stews come in all shapes and sizes. But pork loves apples and we love both. It’s a match made in camping euphoria. Follow along…

Major players:

  • 1 4-5 pork roast
  • ½ cup olive oil
  • 2 red onions, peeled and chopped
  • 8-10 garlic cloves, minced
  • 2 large green apples, peeled/cored cut into large slices
  • 3 large carrots, chopped
  • 12-16oz large mushrooms, quartered
  • 3 stalks celery, sliced thick
  • 4 sprigs each of rosemary and thyme
  • Salt and pepper to taste
  • 2 cups chicken or vegetable stock (homemade is always best)
  • 2 Tbsp. butter (no margarine)
  • Dash of chopped chives per serving

Heat your favorite Dutch oven or stock pot over medium-high heat and add olive oil. Brown pork roast on all sides, about a minute or two per side. Toss in the onions and apples about half way through. We want them to brown, too. But the time it takes to brown all sides of the roast is too long for the onions and apples. Then add the stock, salt and pepper, butter, and herbs. Lower heat. (If cooking over a fire, move it to the side so it’s not over direct heat but still hot enough to simmer.) Cover and simmer for 2 and a half hours.

(*Take it up a notch: add 1 and a half cups red wine)

Remove lid and add mushrooms, garlic, carrots, and celery. Recover lid and simmer an additional 30 minutes. Remove from heat and serve hot. The herb sprigs are easy enough to fish out with tongs. Sprinkle each serving with chopped chives.

That’s how we do it, folks.

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

Cooky Jason’s World Famous Pouched Salmon

Cooky Jason’s World Famous Pouched Salmon

Alrighty, campers. I know a lot of the country is still gridlocked in a winter wonderland and most of you won’t be camping anytime soon. So with that in mind I try to FB_IMG_1451784156186write recipes that are just as easily done at home as at the campsite. Pouching is a very efficient way of cooking over a campfire or on a grill. And with fish it’s great because sticking isn’t a problem. You can very well do these in the oven. In my opinion, salmon needs very little help in the flavor department. However, in pouching you’re essentially steaming the food and not getting that charbroiled flavor from open fire. But that’s ok because steaming is much healthier than charring food anyway. And the key to countering that, especially with fish, is a combination of herbs. Follow along…

Major players:

  • 1 6oz salmon fillet per person (these will be individual servings per pouch)
  • ½ cup of 2 to 3 different chopped herbs. (Thyme, sage, tarragon, dill, marjoram, parsley, etc…)
  • 1 Tbsp chopped garlic
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • ½ tsp salt
  • ½ tsp ground pepper (I prefer white pepper here.)
  • Zest of half a lemon
  • 1 tsp lemon juice (This is about half a lemon, so you can do two per lemon.)
  • 1 foot x 1 foot square of heavy duty foil

OK, now for the fun stuff. Put the olive oil down on the foil first. (Put oil on the foil) Then sprinkle a little salt on the oil and also about half of the chopped herbs. Then place the salmon, skin side down, on top of your bed of oil and herbs. Next, place the pad of butter directly on top of the fillet and top with the remaining salt, pepper, herbs, garlic, and lemon zest. The grill heat should be medium…ish. Try to keep it to around 325 to 350 degrees. The salmon will be done in about 30 minutes or so. When you get close, you can peel one back and check by cutting one fillet open. And lastly, drizzle the lemon juice over the finished product and serve. If you’re plating, also pour all the deliciousness from the pouch over the salmon and other veggies or pasta. (See below)

I don’t like handling raw meat at the campsite. So what you can do is prepare the pouches at home and just keep them on ice until you’re ready for them. Let them sit out, out of the ice or refrigeration, for about 20 minutes before cooking to take the edge off the chill.

Also, you can throw in broccoli or asparagus right in with the salmon. You can even steam pasta the same way. Take fettuccine or linguine and break it in half so the uncooked noodles are about the length of the salmon. Just place the pasta on top of the salmon and close it up. The pasta will steam and cook just fine. A whole meal all in one pouch. Enjoy!

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

Cooky Jasons Fall Recipe

Chef Jason’s World Famous Sage Roasted Pork

OK, time for the first fall recipe of the year! It’s fall time now, my favorite season, and being a seasoned foodie it’s definitely my favorite time of the year for cooking AND camping. It’s time for pumpkin-spice EVERYTHING. But the warming euphoria of the aroma of cinnamon, sage, pine, and other holiday staples is what really drives the fall season mood in my opinion, and we’re going to use a couple of those here.

Boneless country style pork ribs are my personal favorite. It’s super tender and easy to grill. But any cut of pork will work just great. If you’re using pork chops, make sure they’re at least an inch thick. And this will be a double cooking process. Follow along…

Major Players:

  • 3-4lbs preferred cut of pork. Boneless is best
  • 4-5 cloves garlic, crushed and finely minced/diced
  • ½ cup chopped onion
  • ½ cup finely shredded/chiffonade sage. Must be fresh sage; no dried stuff from plastic jars here.
  • 1 cup dried cranberries, or 1 ½ cups fresh ones (roughly chopped)
  • Salt and pepper
  • Olive oil
  • 1 Tbsp butter
  • ½ cup chopped walnuts

Start by grilling the pork just until all sides are browned and you have some nice grill marks on all sides. Make sure you coat the pork in a little olive oil and salt and pepper first. You don’t need to cook it all the way through here. The second part of this is done in foil pouches. Pour a little olive oil on the foil and lay the pork down on top. Then simply add the garlic, onion, sage, cranberries, butter, and chopped walnuts over the pork. Seal it up but leave a slight opening for venting. Let that hang out over medium heat for 25 to 30 minutes. Remove the pork from the foil to a plate to cool, but don’t you dare throw all that wonderfulness in the foil away. No no no… Drizzle the contents over the pork and serve. Sagey goodness abounds. Happy Fall!

 

 

 

 

 

 

 

 

 

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

Cooky Jason’s September Recipe – Lamb Burgers

010115_mediterranean-lamb-burger-recipe_largeWell the end of summer draws nigh. But that’s OK. Soon we’ll all be drinking/eating pumpkin-spice EVERYthing. And football is gearing up which brings its own genre of cookout favorites (as long as weather permits, of course) as mainstays such as hearty chili and beef stews have the dust brushed off their recipe pages. Until then, however, it’s time for one last summer hurrah…

You can’t go wrong with burgers at the campsite, right? The combination of beef and lamb here along with the magical basil sauce make these a bit unique, yet still easy to make, and guaranteed crowd-pleasers. Serve with watermelon wedges and a nice summer ale or fresh lemon-limeade and enjoy the last 3 weeks of summer while you can!

Major players

  • 1lb ground beef (80/20)
  • 1lb ground lamb
  • 1 Tbsp olive oil
  • 1 tsp each of salt and pepper

Magical Basil Sauce

  • 1 cup chopped basil
  • 2 green onions, chopped
  • 3 cloves garlic, chopped
  • 1 tsp Worcestershire sauce
  • 1/3 cup sour cream
  • ½ cup mayonnaise
  • ¼ tsp fresh ground pepper
  • Juice and zest from 1 large lemon

For the burgers:

OK, let’s do this. Using 2 different meats really adds a lot of depth profile in the flavor. If you can’t get ground lamb just use ground pork. Using your hands, thoroughly combine the beef and lamb in a large mixing bowl, then add the olive oil and salt and pepper and combine. You’ll get 6 to 7 burgers out of this, depending on how big you make them. Start by forming a giant meatball. Then slowly compress your hands while rolling it between your palms until a patty is formed. Then use your thumb to press an indent into the middle. If you’re taking these to the campsite, wrap them individually in plastic wrap or wax paper and keep chilled until ready. You can also freeze them if it makes them easier to transport for you.

Cook on grill over medium-high heat about 3 ½ minutes per side. About a minute before removing from grill, add a slice of your chosen cheese. Mozzarella loves basil…

Serve on toasted sesame seed or ciabatta buns. Using good bread here really makes a hug difference, so it’s worth it to choose a higher quality bun to go with all the love that just went into the burgers themselves, don’t you think?

Magical Basil Sauce:

Blend all ingredients until smooth, about 2 to 3 minutes. Taste and adjust by adding salt and pepper if needed. You can do this several days ahead of time if you like. Just make sure it’s plenty chilled while transporting. Spoon over burgers and finish off with lettuce, tomatoes, onions, etc… Or leave them veggie-less and let the lamb really be the star. Perfection.

This is our last newsletter recipe of the summer and we’ve had a truly fantastic summer and I hope all of you did, too! Feel free to share/email me pictures of our recipes when you try them.

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

Cooky Jason’s July Recipe – Mini Kabobs

Chef Jason’s World Famous Mini Kabobs

mini kabob 3

Who doesn’t like kabobs? We’re in full camping swing now and it’s high time we get into some grilling action. And kabobs are just plain fun. These… are minis. More of an appetizer, really. The key to making these special is in the fresh herbs. There are countless marinades. You can play mad scientist and come up with all manner of concoctions. The idea here is to have fun with it and experiment. (I actually brined mine for the 4th of July BBQ I just hosted.)

Major Players

  • 2 to 3lbs Beef and/or pork – London broil is really great, but sometimes I even use New York Strip or rib eye (my personal favorite). (2lbs will make 25 to 30 kabobs)
  • 1 cup salt, and ½ cup brown sugar
  • 1 lemon
  • 5 sprigs rosemary
  • Fresh basil leaves
  • Fresh sage leaves
  • 1lb raspberries
  • Tbsp course ground pepper
  • 6 or 7 garlic cloves crushed, and 1 large onion
  • 2lbs small to medium white button or crimini mushrooms
  • 3 inch toothpicks (they come in lots of sizes)

OK, the fun stuff:

First we’ll start with the brine. This is pretty simple; don’t be intimidated by brining. It’s like marinating, but with more science involved. Boil the salt and sugar in 6 cups of water until dissolved; it will only take a few minutes. Let that cool. Then add your meat, whole and uncut, to a large stock pot. Add the dissolved sugar/salt mixture and fill the rest with cold water until meat is covered. Then add garlic, rosemary, and onion. Give it a gentle stir, cover, and refrigerate 12 to 24 hours.

Remove meat from brine and discard brine.  Let rest for at least 5 minutes. Heat grill to medium high. Slice mushrooms in half and sauté them in 1 Tbsp olive oil and 2 Tbsps. butter in a foil pack or disposable aluminum baking pan on the grill. (They come in various sizes and are perfect for this.) At the same time, throw the meat on, too. Grill until done, roughly 5 minutes per side for beef and 4 minutes per side for pork. The meat will be done before the mushrooms, which is fine. Once everything is cool enough to handle, cut the meat into half-inch cubes. Now it’s time for the fun. You can even get the kids in on this. And it really is the sage and basil that make these special, so don’t skip it. You can skip the brine if you like, but not the herbs. Trust me on this… Here’s the stacking order, from top to bottom: Raspberry/mushroom/folded basil and sage leaves/meat. It’s that simple. Cut your lemon in half and squeeze over all the kabobs once completed. Crowd-pleaser? I think so…

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

Cooky Jason’s June Recipe – Quesadillas

Quickin’ Quesadillas

As far as quick snacks go, you can’t get much simpler than the awesome quesadilla. In its most basic form it’s only two ingredients: a tortilla shell and cheese. And it takes about 3 minutes to make and costs less than a dollar. But obviously, we can’t just leave it at that. So let’s check out some simple variations. We’ll start with the simple version and go from there.quesadilla2

Major Players

One soft tortilla shell: You can pick up a package of these for only a few bucks. (Get the blue corn ones if you can find them. Trust me…)

Shredded cheese: Use ¾ cup for a standard size tortilla shell, 1 cup for a large one. I like to use sharp cheddar and shred my own because it’s cheaper. But sometimes buying shredded cheese is worth the convenience.

Heat a skillet over very low heat and lay in your tortilla. (Or heat the grill up to medium. Lightly coat each side of a tortilla shell with olive oil and salt.) Sprinkle in your cheese on only one half of the tortilla. Salt and pepper to taste and add a few pinches of garlic powder. Or scratch the regular salt and use garlic salt instead. Fold over the other half of the tortilla to make a half-circle. Give it about a minute per side and you’re in business.

Game Changer

Sautee ½ cup onions with ½ cup sliced mushrooms in 2 Tbsps olive oil. Also add in one finely diced dehydrated chipotle pepper (dried smoked jalapeño) with the seeds removed. You can find these at most grocery stores these days. They are not spicy-hot and have an amazing smoky flavor. Also add 2 Tbsps water to your skillet to help soften the chipotle. Let this go for about 4 minutes and remove from heat. When you add your cheese to the tortilla, add only half of it. Then spread your onion/mushroom/chipotle mixture evenly on top of the cheese, then add the other half of the cheese and fold over the other half of the tortilla. Again, we only need to go about a minute per side.

Additionally, how can we forget a little poultry? Marinate 2 to 3 chicken breasts in the juice of 3 limes, a Tbsp of chili powder, and about a half cup of olive oil for a couple hours, up to overnight. Drain and grill over medium heat until cooked through, about 5 minutes preside. Slice thinly and add to the tortillas between layers of cheese.

*Note: if you can’t find chipotles, feel free to use diced fresh jalapeño. There are endless variations you can do here. We can add tomatoes, bell peppers, fresh diced garlic, avocado slices, blah blah blah… You get the idea. You can even use store bought salsa or guacamole. The point is to get in there and try some things and find what you like. This whole process takes about 10 minutes for two quesadillas. These are perfect for that late night snack or serve them up at a party or at the campsite. Score.

Cooky Jason’s April Recipe – Grilled Scallop Potatoes

Cooky Jason’s World Famous Grilled Scalloped Potatoes

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I love these. And they’re quite simple to make, even with the extra step of grilling the potatoes first. But that’s important here. Grilling the potatoes takes an ordinary batch of scalloped potatoes to a new level with that coveted grilled/smoked flavor we all love. And while I don’t usually use ANYTHING out of a can, making cream of mushroom soup from scratch is a bit of a long process, so taking some help from the store here is OK in my book.

Ingredients:

  • 6-7 medium-sized potatoes. Russets, or Yukon Golds if you can get them
  • 8-9 green onions, sliced
  • 1 10oz can condensed cream of mushroom soup
  • 1 ½ cup shredded cheddar cheese
  • 1 cup crumbled (cooked) bacon
  • 1 cup sliced and sautéed mushrooms
  • ½ cup butter
  • 6 to 7 cloves of garlic, crushed and diced
  • Salt and pepper to taste

To start, slice the potatoes into about 1/8 inch slices. Toss them with a little olive oil and salt and grill them over medium heat for about 3 minutes per side. They don’t need to be cooked through at this point. Remove from grill and set aside.

Combine the soup, cheese, green onions, garlic, bacon, mushrooms, and salt/pepper in a bowl. Now at this point you can a couple ways. What I like to do is use a disposable aluminum roasting pan. Select the appropriate size. Spread the potatoes in an even layer on the bottom and cover with the soup mixture. Distribute some pads of butter over the top. Cover the pan with foil and place back on the grill for about 25 to 30 minutes. Be careful when removing the foil and watch for the hot steam. Serve…

The other way is to make up individual foil packets. This batch size will be about 8 servings. Just tear 8 pieces of foil about 10 inches long and evenly distribute the grilled potatoes and soup mixture into each one. Top with butter and close to seal. Same cook time. Done!

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

Cooky Jason’s April Recipe – Sunset Tacos

Chef Jason’s World Famous Sunset Tacosopen-face taco 2

This is an open-face taco, but you can fold it if you like. These are my version of tacos, that is to say these are unlike any other taco, but still quite simple to make. As with any dish, and especially tacos, there are countless variations and I always encourage experimentation in the kitchen (or campsite). The dollop of salsa or chili sauce on top is for the namesake.

Pictured are my version with chili-lime marinated chicken (and fresh-made limeade), but I also do them with a white fish such as halibut, tilapia, sea bass, etc… You can use any fish you like. After that, it’s the combo of white cheeses and herbs that send it home…

Ingredients:

  • 6 inch corn or flour tortillas, blue corn tortillas if possible
  • Chili-lime chicken breasts, figure 1 breast for two tacos (marinate 5 to 6 chicken breasts in 1 cup lime juice, ½ cup olive oil, and 2 Tbsp. chili powder for at least 2 hours)
    • Or the white fish of your choice, same marinade
  • Freshly chopped cilantro, about a cup
  • Red onions, thinly sliced and halved
  • Red cabbage, thinly sliced/chopped
  • White cheese combo – any of the following: feta, goat, parmesan reggiano, smoked Gouda, white cheddar, pecorino Romano, etc… Most grocery stores have a decent selection now, so try something new! I use a combo of 2 or 3
  • Pico de Gallo – Very simple. Minced tomato, onion, and cilantro, tossed with lime juice and salt. I add finely minced jalapeño and garlic to mine. I’m not listing amounts here because you can play with the proportions according to taste
  • Avocado, thinly sliced
  • Sour cream
  • Red chili sauce (you can buy this if you like, but just puree fresh tomatoes, 3 to 4, with a heaping Tbsp. of chili powder and a little minced garlic. Add hot sauce if you like.

These can be done 1 or 2 at a time on the stove top or in the oven or grill in quantity. As always, I suggest prepping as much of the produce at home as possible and transporting to the camp site in plastic bags or bowls.

Grill and thinly slice your chicken or fish and set aside. Coat 1 side of your tortillas with olive oil and place oil-side down on the heat. Use medium heat, you don’t want them to cook too fast because you need time to add the toppings.

While on the heat, sprinkle on a liberal amount of cheese first thing. Then add your chicken/fish, red onion, red cabbage, and cilantro. Top with a sprinkling of the cheese. Let them grill or roast for about 3 to 4 minutes. It won’t take long, but it’ll depend on how hot your grill is. If you’re doing this in the oven, 350 degrees for about 5 minutes. Just make sure that the bottom of the tortillas is only slightly browned or just barely beginning to show grill marks. As soon as they do take them off. Add, in this order, avocado, Pico de Gallo, sour cream, and top with chili sauce. Garnish with lime wedges.

Serve with limeade – 2 cups fresh squeezed lime juice, 1 and ¼ cups sugar, and half a gallon of water.

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.