You're browsing: Main page

The First Annual Buccaneer’s Banquet was a complete success. Thanks to everyone who came and helped make it possible! We had a full day of entertainment, fantastic food, and absolutely amazing weather to boot. If you’re just catching up to the concept, here it is in recap:

• NE Football game, chinese horse shoes, darts, music
• Cooking anything that comes from the water or sea
• Pirate or beach-inspired dress optional, but encouraged
• Bring your dog over if you have one

The food was nothing short of outstanding. Mediterranean Calamari, Mediterranean Mahi Mahi, Coconut Bread, Bahamian Rice w/Pigeon Peas, Bacon-wrapped Scallop Skewers, Stuffed Grape Leaves, Spicy Crab and Corn Chowder, Shrimp Gumbo, Seafood and Sausage Gumbo, Shrimp Cocktail, Fresh Bread and Honey, Ice Cream Cake, and Salmon. Did I miss anything? We weren’t hurting on main courses, for sure! Justin supplied the Blaster rum punch, and we managed to go through a whopping 6 gallons of it–wow! Sobriety was possibly an issue as the day progressed.

Snoop and Bear were joined by Shyla and Cabo, Clover, and Irish. Between Nick and Brandon’s kids and all the dogs present, my buddy Snoop has spent all day sleeping on the couch. They had such fun, and he’s completely worn out. That, my friends, takes some doing. Ina did NOT make it–you are in big trouble, Jess.

Nebraska played a really good game, into overtime, but finally succumbed to Texas. It went far better than I expected, really. I have nothing more to say about that, guests were clearly disappointed, but they soon got over it and kept on partying.

The food award goes to Doug Petersen, his Mahi Mahi was exceptional. Filets perfectly poached in olive oil, and finished up Mediterranean-style. Simple, clean, and delicious. As such, Doug took home the pirate bandanna and earring marking the honor of the day–Best of Buccaneer’s Banquet.

Congrats and thanks again to everyone for a great turn-out, sinfully delicious food, and a whole lot of fun. Let’s do it again! I’ll post pics and video as I get time and get them processed.

1 Pork Loin
3-4 tbsp minced garlic
1 orange, sliced
1 large lemon, juiced
sprigs fresh thyme
sprigs fresh rosemary
Dijon mustard
Chardonnay
Dijon Caper sauce (below)
salt/pepper

Preheat oven to 350.

Brush pork loin liberally with Dijon mustard in a shallow roasting pan (about 2″ depth, 12″x18″).

Apply minced garlic generously to the surface on the meat. Mustard will hold some of the garlic on across the entirety of the surface, but not nearly as well to the lower half as the upper. So, concentrate the majority of the garlic onto the upper diameter. Brush another light coat of mustard on to cover any spots exposed during the garlic application.

Pour white wine into the pan to achieve about 1/4-1/2″ depth.

Salt and pepper the meat generously. Finely chop a few sprigs of fresh rosemary and thyme and sprinkle over the meat.

Apply Orange slices generously over the meat. Drizzle slices with Dijon mustard, then finish with a couple spoonfuls of the white wine.

Bake ~1hr uncovered at 350. Baste once with lemon juice at about 30 minutes. Remove and rest before slicing. Serve slices with a ladle of Dijon Caper sauce.

Dijon Caper Sauce
1 stick butter
1 cup heavy cream
1/2 cup chicken broth
Pork drippings
4 tbsp capers, well-rinsed
salt/pepper

In a small pot, melt butter over med-low heat. Whisk in heavy cream. Add chicken broth. When you’ve got about 10 minutes left on the meat, add capers. When the meat is done and resting, pour juices off into your sauce and stir. Add salt and pepper to taste.

I picked up a few new items for the camp. I’m hoping to get a couple more outings in before it gets too bitter cold to want to attempt the overnights outdoors. I’ll work on updating the gear/packing lists, and maybe start to pick out and post thoughts on the equipment in the field as I have a chance.

First up, something basically everyone needs. The Silva 360 Lensatic Compass. Heavy-duty, illuminated, and comes highly recommended, all at a very reasonable price. I don’t expect to be lost at the local car camp, but I’ve had a little experience with Orienteering so I’m able to take this on some short explorations if I like.

Second, something of much greater utility, in the field, in the office and at home. A solid multi-tool, the Leatherman Juice CS4. I have one multi-tool which I got free, but I’ll leave that in the jump pack for computer work. This new one will be much better suited to outdoor tasks and being used every day–it’s a lot smaller, and weighs a lot less, meaning I’m more likely to have it with me.

Lastly, I’m really happy to be getting an Ontario RAT-5. This knife is the fruit of a joint effort between Randall’s Adventure and Training (RAT Cutlery) and Ontario. It’s made out of extremely tough D2 steel, and the construction and finish are superb. I have a great Cold Steel Kobun tanto knife, but by design it’s more of a lethal device, whereas the RAT-5 is purpose-built for survival and outdoor utility.