Andy and I camped at the Flaming Gorge National Recreation Area on our way through Utah yesterday. Our campsite was 30 feet away from a 1300 foot drop off overlooking the red rock canyon walls with the Green River below. Although Ed Abbey would probably want to take down the dam that make this reservoir possible, it is still worth the visit. For dinner we made a flaming salad of camp-fire roasted peppers and potatoes in honor of the place.
2 whole shallots, diced
1 medium tomato, diced
1 head of garlic
1 red peeper, de-seeded and cut in half
1 red chili, cut in half
3 jalapenos, cut in half
2 small red potatoes
1 tablespoon raw cider vinegar
3 tablespoon olive oil
1 teaspoon salt
1. Prepare a fire or oven for roasting the garlic, peppers, and potatoes. De-seed the hot peppers if desired. Prick the potatoes with a fork in a few places.
2. Combine the shallots and tomato in a bowl, meanwhile place the garlic, peppers, and potatoes on the fire.
3. Roast the peppers, potatoes and garlic on each side until blackened and soft, then place in a bowl on top of each other and cover with a plate to let them steam for five minutes.
4. Peel the blackened skin off of the peppers and garlic cloves then dice along with the potatoes and place the rest of the ingredients in the bowl with the shallots and tomato. Toss to coat everything.
We drank some fantastic Idaho Snake River Valley Syrah while the vegetables roasted and then ate the salad with sprouted grain tortillas and a can of wild caught Portuguese mackerel.