Friday, September 4, 2015

Mountaintop Meal

This was possibly the easiest picnic meal I've put together.  The tender beef brisket was prepared earlier in the summer and much of it was frozen for later use.  Last night I cut the defrosted brisket piece across the grain in thin slices using an electric knife.  I marinated the slices overnight in 1 tablespoon balsamic vinegar and 2 teaspoon olive oil with 1 clove of crushed garlic.  The corn salad was just as easy.

Corn Cut Off the Cob with Tarragon 

(Serves 2)

Trim any hanging husk and silk from husk.  Wrap a double thickness of wet paper towels around the entire ear of corn with husk.
1 ear of corn with husk
Microwave for 2 minutes.  Turn husk over;  microwave another 2 minutes.  
Immediately remove husk and silk.  Handle carefully- the corn will be very hot.  The husk slips right off the corn.  Cut the corn off the cob. 

Mix corn, tarragon, shallots and lemon wedges.
1 teaspoon tarragon
2 teaspoon shallots, diced
2 lemon wedges

Our platter was arranged with a bed of arugula, steamed mushroom slices, blue cheese crumbles, petite cherry tomatoes, a multigrain roll and fresh raspberries.

We found the perfect picnic spot in the Monongahela National Forest.  The spot was back the trail leading to an overlook among the mossy base of the pine forest.  

After our meal we walked the 1/2 mile trail loop to the overlook.  We were at a 4400 foot elevation.



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