FOOD, GAMES, AND FAMILY
Boe. was partly inspired by our camping trips. I loved camping and bringing items from your normal daily life into unexpected environments. This included what we cooked on our camping trips. I wasn't satisfied with the basic camping fair, and I loved cooking outside over fire so on our trips to El Capitan Canyon in Santa Barbara, I started elevating our meals. I found a great seafood supplier in the wharf that supplied to all the restaurants in Santa Barbara so we would stop on our way to the campground, buy whatever was fresh and cook it at the campsite. This included getting fresh Ahi for my daughter and niece to have some poke fireside. One of the easiest things to cook at a campground is shellfish. They don't take long, feel like a treat, and are perfect for a beachside campout or bonfire.
Since our camping trip was put on hold this year, I decided it was time to cook for the family at our local park where brand new grills were installed. It was a great way to get the family together, get out in nature, play games, and feel like ourselves again.
We did a simple boe. set up, and brought a frisbee, catch, cards, and a board game. We cooked everything on the grill, listen to music, drank wine, and talked. The kids said it was the best day ever and I would have to agree. At a time when spending time with the ones you love seems daunting, it's important to create special moments in creative fun ways. This is the essence of boe. and what drives April and I to keep sharing ideas and products that help create magical moments at home or your local park.
PARK SEAFOOD GRILL MENU
- Clams and Mussels in White Wine Broth
- Flank Steak
- Grilled Bread
- A to Z Wineworks Chardonnay
THE KEY IS PREP!
The key to cooking away from home is prep, prep, prep! Chop, measure, slice, wrap, or whatever else you can get done. This allows you to cook and still enjoy your guest.
Prior to going to the park I chopped all my ingredients, garlic, shallot, and leeks and put them into a reusable silicone baggy with olive oil and salt. I washed the broccolini and tossed in olive and salt then put it in the Fancy Panz container I was going to serve it in since it wasn't a food item that would make us sick when it is uncooked. This reduces what you need to take back and forth especially because the Fancy Panz can also bring back your leftovers. Always bring extra baggies for leftovers. Make a list of what you need to cook so you don't forget anything and have a game plan on how you are going to cook everything. Be sure to plan your meal so you cook things timely and in order that makes sense. Choose items where the cooking times don't vary much so everything is put on the table hot.
For our meal, I chose a thin cut of meat which I knew would cook quickly along with broccolini and grilled bread. All these items don't need a long cook time unless you like your vegetables soft, then I would par steam or boil them before getting to your outdoor grill and then just throw them on to get a little char and smoke.
I got the grill going with hardwood lump charcoal, and my trusty USB Lighter. I knew that the garlic, shallot, and leeks would take a little time to get soft so I started with those items in my skillet first. I cooked them with the olive oil and butter till just slightly translucent, then removed them from the grill and set the pan aside on a heat-safe surface. I also had my lemon cooking on the slow side of the grill while I cooked everything else. I then threw the meat on the grill and cooked it to medium-rare, I removed that and rested it in foil while I finished up the other elements. I put the bread and broccolini on the grill, got those cooked up, and passed them off to April to finish off with a rub of garlic and finishing salt.
Then I put the skillets back on the fire, got them heated up and threw the seafood in, poured in my favorite take anywhere wine, A to Z Wineworks Chardonnay, and covered in foil to steam. I love A to Z Wineworks wines because they are consistently delicious, and they come with a screw-top lid, which makes taking it anywhere very easy. They say to cook with the wine you love to drink and A to Z is that wine. Back to steaming...The key to steaming is to just let them do their thing and not to keep lifting the foil, as tempting as it can be. While those are preparing to open up, slice your meat, and put it into your Fancy Panz to stay warm. Check your seafood and once they are open, toss them around in all the juices, take your tongs, grab a half lemon and squeeze the juices all over the seafood. Serve your Clams and Mussels in the pan with the bread for soaking up all the wine broth. DELICIOUS!
MUSSELS AND CLAMS IN WHITE WINE
3lbs Clams (1lb pp depending on size)
3lbs Mussels (1lb pp)
1 head of Garlic chopped
1 medium Shallot chopped
1 Leek, use white part chopped
1 Lemon cut in half and grilled flesh side down till juices are loosened.
Red Chilies to taste (optional)
4 TBL unsalted butter
2 TBL olive oil
1 cup dry wine or beer
salt to taste
Hardwood Lump Charcoal
Cast iron skillet or a pan that can withstand the heat of a grill.