Friday, September 25, 2009
Nebraska: A Epicurean Epilogue
That certainly applied to last week's hunting trip to the Nebraska Sandhills. I love to cook great food, and it always seems to taste better after a hard day afield. The key is prep -- most of what I make can be prepared ahead of time and quickly grilled or boiled into a tasty and filling meal. Here was our evening meal menu:
THURSDAY: Grilled Axis T-Bones, Fresh Basil Pesto Angel Hair Pasta, Sliced Heirloom Tomatoes
FRIDAY: Applewood Smoked St. Louis Style Ribs with Potato and Macaroni Salad
Runza. For those who know Runza, the name signifies Nebraska-grown goodness -- ground beef, onions, and cabbage gently nestled within a pillowy roll of goodness. For those who don't know Runza, the name typically conjures the effects of E. coli O157 -- not something that encourages epicurean exploration. Anyhow, if you get to Nebraska, seek one out. They even sell them inside Memorial Stadium.
And then there's the food. The menu is limited, but who cares? All I've ever had are the amazing Coney dogs (2 on 1), fresh hand-cut fries, and a malt made from a classic Sunbeam milkshake machine. (In fact, it's about the only time I subject my lactose-intolerant stomach to such a treat.)