Wednesday, November 21, 2012

It's a Southern Thing

Southern Quesadilla


·         2 Tomatoes (Diced)
·         Cilantro  (1/2 cup finely chopped)
·         1 Can Olives (Diced)
·         Original Sweet Baby Rays Barbecue Sauce (1/2 Cup)
·         3-4 Large Boneless Skinless Chicken Breasts (Shredded)
·         Jalapenos Diced (1/2 cup)
·         Sour Cream (to taste)
·         Shredded Cheese (3 Cups)
·         Large Tortillas (8 Count)


  1. In a large skillet combine Shredded Chicken and Jalapenos and cook until chicken is done.
  2. Add Barbecue sauce to chicken and simmer for 5-10 minutes on med low heat – set aside
  3. Pre-heat additional large skillet for Tortillas on Med – Low heat
  4. Add 2 tablespoons of Olive Oil to skillet and place tortilla on pan to absorb the oil
  5. Turn tortilla every 5 seconds until most of the oil is absorbed by both sides of the tortilla
  6. Once the tortilla is browning add chicken mix, Cheese, Olives, tomatoes, cilantro, and Sour Cream to preference on one half of the tortilla
  7. Fold the tortilla like you would an omelet and cover skillet to allow cheese to melt (be sure not to burn tortilla)
  8. Serve hot 
Eat Well and Happy Thanksgiving.

Thursday, November 15, 2012

The Freeze Dried Food Debate…

The packaged freeze dried meals that are on the market today have artificial additives added in many recipes and are expensive considering actual food received. Many entrées require additional quality carbohydrates for a filling meal as entrees alone will not supply adequate nutritional value.

You need to consider the ratio of calories from carbohydrates to protein to fat:  shoot for about 50% calories from carbohydrates, 15% calories from protein, and 35% calories from fat.

Freeze dried meals are very expensive. You can buy two whole days worth of food for the cost of a single freeze dried dinner. 

As Ryan Porter states in the foreword of my book” Many a hungry backpacker has arrived at camp to the dismal sight of an over-priced, freeze-dried meal..... and resolved immediately with intense conviction that the menu must be improved.

The outdoor experience provides a myriad of different satisfactions for participants, but there is a constant for us. If we are going to stay some duration. in the wilderness, we must pack food with us (unless your friends will tolerate the sight of a llama’s backside all the way up the trail) that means, your food is on your back. And so the great debate is born. How much weight should we be willing to pack to enrich our high-elevation cuisine?

Has any subject been hashed out more than this one over the ol' campfire? The weight vs. taste argument is one old and worthy Multi- day backpacking circumstances demand that people reasonably determine weather he or she shall either consume dehydrated muck, or pay dearly through the quads, hamstrings, and calves, etc., in order to dine well”

I have researched the weight argument as well. Consider taking a Salmon foil pack, a pesto packet and some pasta and won’t really have any additional weight.

Eat well and climb high!

Saturday, November 3, 2012

Fresh Omelets in the Backcountry

Studies have shown that never refrigerated, never washed eggs direct from the farm can be stored at about 65 deg for several days before going bad. To get them to your destination store them in Coghlans plastic egg holder.

My friends like to eat well, why not? Our typical calorie burn on a hike or snow climb can hit as much as 2500 calories or more in a 10 hour day going hard. One of my favorite people to camp with is JP.

He is a connoisseur of fine outdoor cuisine. As he states “Steve whipped up another gourmet meal (literally- he separated the eggs before whipping the whites for our omelets). To finish my omelet with a flurry, he flipped the darn thing in the air, catching it with the pan. This had to be the highlight of my weekend for me. But I digress”.

Prepare and cook your omelet:

Whisk the amount of eggs you want with 2 tablespoons or so of water and some salt and pepper to taste. Heat 1 tablespoon of oil in your skillet or fry pan. Add eggs to heated pan reduce heat and cook for 30 seconds. Use a spatula to tug the edges towards the pans center. Swirl the pan. Cook until set (about 1-2 minutes), top with veggies, shredded cheese or whatever else tickles your taste buds, then fold in half and serve.

Preparation tip: when you prepare for your trip, put your veggies, cheese and etc… in Ziploc bags.

Eat Well and Climb High!