This is the first article from the trip. As I coordinated the menu with my sister, my thought was to prepare several meals in my "new" 20-inch Lodge skillet (model 20SK). I found the skillet at an Eagle Point, Oregon, antique shop last April. Newly re-seasoned, I used the large skillet to cook four meals for the family. I wanted to cook as many meals as possible to hasten the build-up of patina.
Enjoy these photos.
|The Lodge model 20SK skillet awaits dinner Thursday evening. I use the large World War II Navy surplus coffee boiler to heat water for washing dishes. The boiler was manufactured by Vollrath.|
|Spicy Japanese buckwheat noodles (called soba noodles) was on the menu Thursday evening. The sauce was made from sesame oil, rice vinegar, soy sauce and chili garlic sauce. Two (9.5-ounce) packages soba noodles and two pounds shrimp were used.|
|I fried 1-1/2 pounds thick sliced bacon for breakfast Friday morning. The small pot holds syrup for hotcakes.|
|Oat blueberry hotcakes were cooked in the skillet. The batter ran until it set in the less than level skillet|
|To make the hotcake batter, I doubled my families traditional hotcake recipe, then replaced 1 cup of the flour with a cup of old fashion oats. I dropped a 6-ounce package fresh blueberries to the batter at the last minute.|
|Friday evening I prepared succotash with kale to accompany grilled chicken. After sauteing onion, roasted red pepper and garlic, I added a bunch of kale.|
|After adding two (1-pound) packages frozen whole kernel corn to the vegetables, I scooped the dish into the waiting pot. Garlic bread is warming in the foil packages to the left. My brother-in-law grilled chicken for the entree.|
|We used Saturday's leftover tri-tip to make fajitas for lunch Sunday. I'm seasoning the meat and vegetables with scratch-made taco seasoning.|