Tuesday, July 03, 2012

You Can See for Miles and Miles - A Rocky Picnic

While The Girl was off camping, the rest of us went for a picnic at a new locations in Evergreen. Larr discovered it earlier in the week while doing trail maintenance.
It is a very large rock out cropping at the top of one of the ridges.
It was an inspiring place.
Ethan explored all around.

Ethan and Grandpa Don enjoyed a snack of pickled herring in wine sauce while they took in the views.

I had Larr snap a few photos of the pine cones for artistic reference.

I thought the sky would be hazy since there are so many forest fires blazing in our state right now, but visibility was pretty good.

On the way home we also discovered a herd of Elk and some baby animal that looked like a combination between an elk calf and a goat. They are really lovely.

The calf was curious and came over to the fence wagging its tail. It was happy to eat the grass I offered it through the fence.

With the fire ban on, I had to be creative about what we had on our picnic. I made MoJo Beef Kebabs. I also packed cucumbers, carrots and honeydew melon.

Mojo Beef Kebabs
via: DinnerandDash.net

1 pound boneless beef top sirloin steak, cut 1 inch thick (* I used stew beef which I marinaded in olive oil for about 2 hours)
1 teaspoon coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)

Mojo Sauce:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons finely chopped fresh oregano
3 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon salt

Whisk Mojo Sauce ingredients in small bowl. Set aside.

Cut beef steak into 1-1/4 inch pieces; season with pepper.

Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.

Place kebabs on grid over medium, ash-covered coals. Grill tomato kebabs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once.

Serve kabobs drizzled with sauce.

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