Trip report - Cast Iron Chef's Hang planning thread > 27 thru 29 April 2018 > Denmark, ME

[gogrillz]

===> I am really sorry I had to miss this hang, due to health issues, but I hope Rick and Margaret host this again next year! I had a
ton of Cast Iron goodies ready to go! Have missed a few hangs I usually attend lately, but hope to get back in the trees soon! This was a great hang concept!

Chaaaz

We all missed you Chazz, no hang is the same without you. Health is number 1, you gotta take care of yourself brother. Besides, I ate enough for both of us, as usual food was off the hook! Maybe we'll see ya at the Paddle in hang or Harold Parker.
Rick and Margret are great hosts, with a fantastic piece of property. It's always a great time hangin' with this crowd! My food coma will last a few days: in no particular order, just what I remember,

2 different kinds of chili
chicken tortilla soup
2 roasted chickens with veggies
beef stew
stuffed peppers
stuffed mushrooms
scalloped potatos with ham
steak fajitas
mountainman breakfast
mushroom and pepperoni pizza
cornbread
fireball apple pie
chocolate bacon peanut butter bars
chicken and sweet potato
brussel sprouts
cinnamon rolls
pancakes
key lime pie
Curly maple's egg pancake creation from MAHHA I forget the name of it?
donuts
bacon
forgive me if I forgot something, post up and I can edit it in later. But that was quite a feast, for this 1st gathering of cast irons!
We also had a nice little raffle, I believe everyone won something! Thanks to all that donated. Someone needs to post the group pic.
Saturday was mostly sunny and warm, leading to a nice cool night perfect for sleeping.
We had a great time, hope to see everyone soon!

[Grey Eagle]

I'm more interested in the Brussels sprout recipe those were delicious!

Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish

Yield 6 servings
Time 25 to 30 minutes

Roasting brussels sprouts may be the best and most delicious way to prepare them. Exposed to high heat, they caramelize and become very crispy (even more so when tossed in a sticky and spicy honey-harissa mixture before roasting). Here, they're finished with a slightly bitter and wonderfully tart lemon relish to bring them back from the brink of too much sweetness.

Ingredients

2 tablespoons honey
1 ½ tablespoons harissa
5 tablespoons olive oil
1 ½ pounds brussels sprouts, ends trimmed, halved lengthwise
Kosher salt and black pepper
½ lemon, rind included, seeds removed, finely chopped
½ cup parsley, tender leaves and stems, finely chopped
½ small shallot, peeled and finely chopped

Preparation

Heat oven to 450 degrees.
In a small bowl, combine honey, harissa and 2 tablespoons olive oil. Mix in with brussels sprouts on a rimmed baking sheet. Season with salt and pepper and roast, tossing occasionally until sprouts are tender and lightly charred around the edges, about 13 to 18 minutes.
While sprouts cook, combine lemon, parsley, shallot and remaining 3 tablespoons olive oil in a small bowl. Season with salt and pepper and set aside.
Top roasted brussels sprouts with lemon relish before serving.

I pre-made the honey, harrisa & olive oil at home and put in a glass jar so I could warm up and thin the honey in a hot water bath.

I also pre-made the lemon relish and put that in a plastic peanut butter jar. The brussels sprouts I prepared on site. I think next time I make this I will substitute maple syrup for the honey.

[1960HikerDude]

Jackie and I had a fantastic time. Thank you Rick and Margaret for your wonderful hospitality!

[curlymaple42]

I would like to note/correct that the Ditch Baby was Artgirl42's (my daughter Sammy) idea and recipe she found. All I did was get the dutch ovens cookin'!

Sent from a furniture shop in Maine

[ljane]

What fun to see old friends and make new ones (even if some of them were ground dwellers :P)! Thank you to Rick and Margaret for your hospitality, Stacy for planning a hike so we didn't sit around and get fat, and everyone for making all the yummy food. The past couple hangs I've attended I've crashed in my car, so it was nice to get back in the hammock.

[Snaggletooth]

Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish

Yield 6 servings
Time 25 to 30 minutes

Roasting brussels sprouts may be the best and most delicious way to prepare them. Exposed to high heat, they caramelize and become very crispy (even more so when tossed in a sticky and spicy honey-harissa mixture before roasting). Here, they're finished with a slightly bitter and wonderfully tart lemon relish to bring them back from the brink of too much sweetness.

Ingredients

2 tablespoons honey
1 ½ tablespoons harissa
5 tablespoons olive oil
1 ½ pounds brussels sprouts, ends trimmed, halved lengthwise
Kosher salt and black pepper
½ lemon, rind included, seeds removed, finely chopped
½ cup parsley, tender leaves and stems, finely chopped
½ small shallot, peeled and finely chopped

Preparation

Heat oven to 450 degrees.
In a small bowl, combine honey, harissa and 2 tablespoons olive oil. Mix in with brussels sprouts on a rimmed baking sheet. Season with salt and pepper and roast, tossing occasionally until sprouts are tender and lightly charred around the edges, about 13 to 18 minutes.
While sprouts cook, combine lemon, parsley, shallot and remaining 3 tablespoons olive oil in a small bowl. Season with salt and pepper and set aside.
Top roasted brussels sprouts with lemon relish before serving.

I pre-made the honey, harrisa & olive oil at home and put in a glass jar so I could warm up and thin the honey in a hot water bath.

I also pre-made the lemon relish and put that in a plastic peanut butter jar. The brussels sprouts I prepared on site. I think next time I make this I will substitute maple syrup for the honey.

Thank you Roger! Adding this to my book. They are delicious ! I feel lucky another minute and I would have missed them.


Sent from my iPhone using Tapatalk

[R3l@x]

Thank you Rick and Margaret for hosting this event, this was another great Maine hang. I learned a lot about cooking with cast iron and how easy it can be.

Can't wait to see everyone at the next group hang!

[Snaggletooth]

The ham and potatoes came out pretty good!

[CA1492]

Many thanks to Rick & Margret for hosting us at your farm.
I had a great time and was glad to see many of you again and to meet others that were new to me.
Despite some rain we had almost no bugs and a really cool moon and clouds to watch.

The food was all excellent and abundant. Thank you all for sharing your skills, time and resources.
Chaz, you should know that Margret did make the chickens dance before cooking.

I was able to check out some tarps and hammocks that I have been interested in.
Thanks to the vendors that provided demos.

[SkyPainter]

===> Well, I am really glad that Margaret made the Chickens "Dance" before either breaking them down, or cooking them whole! It makes all of the connective tissues and ligaments stretch out, so they are easier so process! ��

Still wish I could have made it this year!

Chaaaz, who has a symbiotic relationship with other critters.