I'm an introvert by nature and there are times that I just want to have some quiet time by myself. Reading a good book. Watching TV. Munching on some good, old-fashioned comfort food.
But I was reminded again a few months ago that food is not meant to be a solo adventure. I can't imagine that sitting around a campfire roasting marshmallows for s'mores and drinking a beer by myself would be better than doing the same thing with some friends.
As I reflect on some of my most memerable expeiences, I have to say that almost all of them involve food and friends. One in particular bubbled to the surface recently.
Too many years ago now when my son was little, he was a part of Indian Guides. Unfortunately at the time I had started a job in another city so I was commuting on weekends.
But I was back to participate in a number of their activities including the big weekend pow wow. Since I was coming in and out of town, I wasn't sure what to expect. A number of the other dads had been involved either with older children or with the dad/daughter counterpart, Indian Princesses.
On the Saturday night when there was the big ceremonial bonfire (oh how I love a good fire!) we had a choice to bring our own dinner and grill or to eat in the camp kitchen. I was told by a couple of the dads that they always bring food.
At the time about the most I ever cooked were some hot dogs and burgers on the grill. Even then, I had someone tell me that I was cooking the burgers wrong. I loved it when he told me that the burgers were good even though I did it all wrong!
Those memories had me a little worried because I didn't know these guys very well. Of course I wanted to make a good impression. I did then what I do now -- I go for the very best ingredients.
In June of that year, I spent a week up in Alaska celebrating my father's 60th birthday by going with him, my two brothers, a cousin and my then father-in-law king salmon fishing. I came back with about 100 pounds of salmon. I stumbled across a recipe that to this day is a can't miss for cooking salmon over an open flame.
I had it all prepped ahead of time so when Saturday night rolled around I would be ready. I think there were 6 to 8 dads along and everyone brought something. One brought hot dogs and hamburgers for the boys but that night was a carnivore's dream. It was a typical man's meal: the only thing remotely green were the faces of the other dads coming by our feast wondering why they didn't think of this.
The meal started with appetizers consisting of mild and hot italian sausage (I think it was one of the dad's own sausage recipe). This was followed by ribs, pork loin, some steaks, and of course my salmon. This was caveman food at its best. Since this was a Y camp, there was no wine or beer (though a bottle may have mysteriously showed up.
I've been camping with the guys for years and I have yet to show up on a trip where someone brings the makings for a salad or aspaagus to grill. No fruit, no veggies. It's always meat and potatoes of some sort.
Which brings me to a Friday night a couple of months ago. I was in DC for the weekend to visit my son. He wasn't available to have dinner with me that night so I ended up going to someplace nearby his apartment and my hotel.
I chose the restaurant because they had a raw bar. Even on a busy Friday night, there's usually no wait for a party of one to sit at the bar -- which is what I did. I ordered a dozen oysters and a bottle of a most delicious Pinot Gris from Alsace. The oysters were magnificent. The wild trout that I ordered was outstanding. I even treated myself to one of their delicious desserts.
But there was something missing. No, not something, someone. I was caught up in a great book but it wasn't the same. No interesting convesation. No laughing out loud. No sharing life. The food was magnificent but I've had better dinners at In 'n Out Burger. I realized once again that the key to life is being able to share it with people.
Here's my recipe for Campfire Salmon:
Salmon filets (preferably with the skin on)
salt
pepper
4 lemons
honey
1 lb bacon
In an 8 x 8 disposable tinfoil pan, make at least three layers of bacon changing direction on every level. You won't eat the bacon but it's there to keep the salmon from burning. Slice half a lemon and lay the slices out on top of the bacon.
Salt and pepper the salmon to taste then place the salmon filet on top of the lemon slices. Squeeze the juice of 1 and a half lemons on top of the salmon and then cut the remaining 2 lemons into wedges and place around the salmon. Pour honey to cover the salmon filet (use as much or as little as you like). I like to use a small honey bear.
Cover with aluminum foil and place over red hot coals. After about an hour uncover the salmon and continue to cook until the salmon can easily be flaked off with a fork (about a half hour more).
This works just as well on a grill using the direct method.
This isn't meant to be eaten alone. Share it with a friend or two!
