Good morning. It’d be nice to steer into the worlds of tiny houses , #vanlife and trail cooking . But I’d want a lot of cooking equipment, too, which complicates matters: a smoker and a 60-inch grill, say, along with a propane hob cooker; a discada ; a 110-quart cooler filled with pellet ice. I’d want shovels for clambakes, a rotisserie, a Schwenker and absolutely a wood-burning pizza oven on a trailer to haul behind the van or the house, depending. So this remains a pipe dream.
I’ll think on the possibilities, though, as I make my way through these smoke-roasted chicken thighs with paprika (above) this afternoon, to serve with lemon-tahini slaw and a peach poundcake for dessert. I’ll imagine myself cooking on the edge of the desert, or on a lot overlooking an Oregon beach, or down deep in a West Virginia holler, working the magical huge grill that is somehow part of my vintage Volkswagen Westfalia. Those are good summer reveries.
Back to reality on Monday, news blaring out of the radio in the kitchen and everything serious once more. I’m thinking gado-gado for dinner, a dish beloved across Indonesia and made many different ways. (This recipe is based on the style made in Bali.)
For dinner on Tuesday, how about this excellent ground lamb pulao ? Judging from the notes beneath the recipe, you could make it with just about any protein and achieve success. But listen: Lamb’s fantastic here. Do give that a try.
Source : food
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