Our Airstream Kitchen


Recipe 1, Del Mar: California sheephead en papillote


  • 12 oz California Sheephead fish filet
  • 2 stalks Green Garlic
  • Evoo
  • 1/4 cup Fava Beans
  • 10-20 Snap Peas
  • 1 bunch Baby Turnips
  • 3 large Parsnips
  • 1/2 cup Pea Shoots
  • 1 table spoon Butter
  • 1 cup Cream
  • 1 cup h2o
  • 1 Lemon


  1. Season fish, clean, quarter and blanch turnips, blanch fava beans, snap peas to set color, chiffonade and saute green garlic in evoo, preheat oven to 425 degrees
  2. Simmer parsnips in cream, water and butter until soft, separate liquid and solids, then blend with a stick blender adding back liquid as needed
  3. Build en papillote, spoon 4 table spoons of parsnip puree in the center of a 12×18 piece of parchment paper, brush fish with evoo place fish on top, toss in evoo, season and scatter fava beans, snap peas, baby turnips around the fish, spoon sauteed green garlic on top of the fish, squeeze a lemon wedge over the top, fold, and tie
  4. Bake 15 minutes in a 425 degree oven, parchment will puff when its done, careful of the steam when you untie, season and toss pea shoots in evoo to garnish
  5. Road Notes, blanch in water as salty as the sea, season as you go building flavor in layers, want a easier/faster recipe, skip the blanching, leave out the fava beans and shave the turnips
  6. Enjoy


Recipe 2, San Diego CA: Yellow Fin tuna tacos, grilled sweet potatoes and spring onions


  • 1 pound of Yellow Fin Tuna
  • 1/4 small Red Cabbage
  • 1/4 small Green Cabbage
  • 1 bunch of Radishes
  • 1/4 Red Onion
  • 1 Avocado
  • 1/2 bunch Cilantro
  • 3 stalks Spring Onions
  • 1/2 pound Purple Sweet Potatoes
  • 2 Limes
  • 1 Orange
  • 1 Grapefruit
  • 1 Jalapeno
  • Evoo
  • 1 tablespoon Aleppo pepper
  • 1 pack of corn tortillas


  1. Chiffonade cabbages, clean and matchstick radishes, julienne red onion, chiffonade cilantro, seed and mince jalapeno, clean sweet potatoes and cut into chips, clean and quarter spring onions lengthwise
  2. In a small bowl juice and zest citrus, add 1/4 cup evoo, salt, onions, jalapeno, aleppo, whisk and let sit while you start your fire, coals or grill
  3. Add cabbage, radishes, and cilantro to the small bowl and toss
  4. Toss in evoo and season spring onions and sweet potatoes
  5. Brush tuna with evoo, season with salt and aleppo
  6. Grill sweet potatoes and spring onions, then grill the fish and warm the tortillas on the grill
  7. Plate, tortilla, fish, then slaw, dice season and dress avocado before you garnish, serve sweet potatoes and spring onions on the side
  8. Road Notes, if your campground doesn’t allow for a grill or fires pan sear the fish. This is a perfect dish to sit in your lawn chairs on the beach and grill. Make the slaw ahead of time, also season and oil your fish, onions and sweet potatoes a head.
  9. Plant your toes in the sand and enjoy


Recipe 3, Malibu CA: Grilled octopus with cactus


  • 1-2 pounds of Octopus
  • 1/2 pound of Cactus
  • 1/2 cup of Fava Beans
  • 1/2 pound of Fingerling Potatoes
  • 1 Japanese Cucumbers
  • 1 bunch Fresh Sage Leaves
  • 2 Spring Onions
  • 4 Garlic Cloves
  • 2 Limes
  • 1 TableSpoon Apple Cider Vinegar
  • 2 teaspoons Siracha
  • Evoo
  • 1 Tablespoon Honey


  1. Braise octopus in water until soft, add aromatics if you like, I use mire pox, bay and garlic cloves
  2. Roast fingerling potatoes
  3. Blanch fava beans and cactus
  4. Start your fire
  5. Slice Japanese cucumbers
  6. Fry Sage
  7. Roast Garlic in a 1/4 cup of olive oil, smash roasted garlic, whisk in a blow roasted garlic, garlic oil, honey, juice of two limes, apple cider vinegar, sriracha
  8. Grill, clean and quarter spring onions toss in evoo and grill, toss octopus and cactus in evoo and grill
  9. Season as you go building your flavors in layers
  10.  Toss octopus, cucumber, spring onions, cactus, potatoes, and fava beans in bowl with vinaigrette, plate and garnish with sage and lime wedges
  11. Road notes, yes it is a lot of little steps, but if you happen across octopus like the ones they sell at the Hollywood farmers market don’t pass up the chance. Blanching the octopus before hand is easy, only time consuming, a couple of hours on simmer, and will always be tender when grilled.
  12. Pull up a picnic table and over look the ocean from the cliffs of Malibu


Recipe 4, Pismo Beach CA: Strawberries with whipped yogurt (serves 2+)


  • 2 baskets of Fresh Strawberries
  • 1 cup Plain Yogurt
  • 1/4 cup Creme Fraiche
  • 1 tablespoon Powder Sugar


  1. Wash and half strawberries
  2. Combine yogurt, creme fraiche, sugar in a small bowl and whip
  3. Road notes, can’t find creme fraiche use sour creme, to thick use more creme fraiche to thin more yogurt
  4. Plate and enjoy as the sunsets over the Pacific


Recipe 5 Tofino BC, Grilled dungeness crab and asparagus


  • 2 live Dungeness Crabs
  • 2 bunches Asparagus
  • 1 stick of butter
  • 1 teaspoon Aleppo Pepper
  • 1 teaspoon smoked paprika
  • evoo


  1. Set your crab trap and have some beers while you wait
  2. Kill clean and quarter crabs
  3. Clean asparagus
  4. Start your fire, coals or grill
  5. Toss crab and asparagus in evoo, season
  6. Grill, while grilling, melt butter with aleppo and paprika
  7. When crab is done, toss crab and asparagus in half the butter mixture, save the other half for dipping
  8. Road notes, I like aleppo pepper, but it can be exotic and hard to find for some, any dried red chilies, flake or powder will work just fine. Traps and snares both work well for dungeness crabs that are plentiful from Pacifica to Homer, but they can just easily be bought, its better to buy live ones and kill them before you cook them
  9. Cover a picnic table with newspaper and go to town


Recipe 6, Homer AK: Smoked caribou, over braised brocollini and spinach

  • 10-12 ounces of Caribou back strap (loin)
  • 1 bunch of brocollini
  • 2 hand fulls of spinach
  • 4 cloves of garlic
  • 1 lemon
  • pinch of Chile Flakes
  • Evoo


  1. Smoke Caribou for three to four hours
  2. Clean, peal and quarter broccolini, wash spinach
  3. Preheat oven to 375 degrees
  4. Heat Saute pan, coat with evoo, sear Caribou on all sides, and pop it in the oven, 10 minutes should give you a nice medium rare, let rest
  5. While resting, coat pan again with evoo again, add chili flakes, lemon zest, and smashed garlic cloves, add broccolini and braise, when tender add spinach, remove from heat
  6. Slice and serve
  7. Road notes, you don’t have to be a hunter to enjoy game meat, hunters love to share, also many game animals are farm raised and readily available.
  8. Enjoy, it does not get more Alaskan the eating wild Caribou with braised Alaskan garden vegetables.


Recipe 7, Lake Louise AK : Smoked trout salad

  • 4 Fresh Rainbow trout
  • 1 cup Birch Syrup
  • 1 Celery Heart
  • 1/4 Red Onion
  • 1 cup of Cherry Tomatoes
  • 1/4 Pound New Potatoes
  • 1 bunch Radishes
  • Arugula
  • 1 Avocado


  • 1/4 Cup Champagne Vinegar
  • 1 Tablespoon of Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Honey
  • 1 teaspoon Lemon Juice
  • 1 Tablespoon chopped parsley
  • 1/2 cup evoo
  • 1/2 teaspoon Salt


  1. Smoke trout in a hibachi grill, pulling coals out of the camp fire as needed to get the wood to smoke, baste trout every half hour with birch syrup
  2. Cool, skin, clean out pones, then pick it to small bite sized pieces
  3. Wash arugula, slice radishes, slice celery hearts on a bias cut, pick celery leaves, half cherry tomatoes, boil potatoes and half, dice avocado
  4. Juliane red onion, half, then steep in vinegar
  5. Make dressing, remove onion from vinegar and set aside. Combine with all except evoo, whisk in evoo
  6. Build, season, dress and toss your salad
  7. Road Notes, Trout are plentiful in Alaska, both wild and planted. They are also commonly overlooked by locals and lower 48 fisherman alike, fishing for larger fish like salmon, halibut, link cod and lake trout. They are just as fun to catch when you use light fly gear, and unlike combat fishing for salmon you will find yourself fishing in peace.
  8. Enjoy, trout will keep for a week in the fridge in a zip lock bag. It’s good on eggs, in salads, or as pate in a sandwich or on a cracker.


Recipe 8 Anchor Point AK: Smoke sockeye and halibut


  • 2.5 pounds of sockeye salmon
  • 2.5 pounds of halibut


  • 1 quart of cool h2o
  • 1/3 cup of kosher salt
  • 1 cup of brown sugar
  • 1t chili flakes
  • 15 pepper corns
  • 2 bay leaves
  • 1t dried garlic
  • 1 cinnamon stick
  • 15 juniper berries
  • 1 t coriander


  1. Whisk together salt, sugar and water, add, spices
  2. In a plastic container layer fish, and pour over brine, rotate fish every couple of hours, for tails, brine 4-8 hours middle fillets 8-12, thicker peaces like halibut 12-24
  3. Rinse and pat dry with paper towels, lay out on resting racks and let air dry in a cool place for 2 hours
  4. Smoke, 4 hours, in a smoker that you can control your temp, start at 120 degrees for the first two, gradually raising it up to 140 for the third hour and 175 for the final hour this will prevent the white albumin bleed, baste every hour with birch syrup, brushing away any albumin bleed, a little albumin is normal alto will result in a dry over cooked fish, keep your temp low at the start and raise it up gradually
  5. Let it cool on the racks for about an hour
  6. Road notes, on the road I will use a dry rub of 2:1 ratio of sugar to salt and what every seasoning I have, I’ll cure it over night, and smoke it how ever I can. In the fire pit with birch bark, in the BBQ with wood chips adding one hot coal at a time to build smoke. Once I caught a salmon, dug a small hole to put my backpack stove in, placed wood chips in a dry pie tin, my BBQ rack over the top of the whole with my salmon and a box to cover. To make a long story short there are many ways to smoke fish some are better then others but with a little attention they can all be good.
  7. Enjoy, there is only once place on earth that I have met people who have to much salmon, and don’t know what to do with it, Alaska. And if you ever find yourself there consider yourself lucky and ENJOY.


Recipe 9, Homer AK: Rock cod ceviche


  • 1 1/2 pounds of Fresh Rock Cod
  • 1/2 Small Red onion
  • 1 Sweet Yellow Pepper
  • 1 Sweet Red Pepper
  • 1 Avocado
  • 1 Jalapeno
  • 2 Tomatillos
  • 4 Limes
  • 1 Lemon
  • 1 Orange
  • 1 Grapefruit
  • 1 Bunch Cilantro
  • 1 Tablespoon kosher salt


  1. Seed and small dice peppers, brunoise red onion, small dice fish, small dice avocado
  2. Juice all citrus, zest one lime and the rest of the citrus, chop cilantro
  3. Combine all ingredients and let rest in the fridge for 30 minutes
  4. Stir and serve
  5. Road notes, there are many white fish that make good ceviche, when you catch to much fish to eat fresh, ceviche keeps well in the freezer and can be thawed anytime you want a snack.
  6. Grab some corn chips and enjoy


Recipe 10, Homer AK: Wild Alaskan blueberries compote


  • 1 quart Wild Alaskan Blueberries
  • 1 cup of Sugar
  • 1 teaspoon Salt
  • 1 table spoon Lemon Juice
  • 1 cup h20


  1. Combine and simmer for 10-15 minutes on medium
  2. Road notes, Wild blueberries are tarter then their store bought cousins so they may take more sugar.
  3. Enjoy, they are good over pancakes and better over vanilla ice cream.


Recipe 11, Grand Teton National Park WY: Buffalo ragú alla bolognese


  • 1 pound Ground Buffalo
  • 1/4 pound Pancetta
  • 1 large yellow onion
  • 2 Large Organic Carrot
  • 2 Ribs Celery
  • 6 cloves of garlic
  • 1/4 cup Evoo
  • 1 Table spoon Calbrian Chile paste
  • 1/2 can Tomato Paste
  • 1 1/2 cups Red Wine
  • 1 quart of chicken stock
  • 1 Anchovie
  • Pasta
  • Pecorino Romano
  • Italian Parsley


  1.  Freeze pancetta, and dice as small as possible
  2. Brunoise onion, carrots and celery, smash garlic cloves, pick and chop parsley
  3. In a Lecrouse or Dutch Oven, heat and add olive oil, brown pancetta and ground buffalo, remove strain, save oil and set aside
  4. Heat your pot again, add half the oil, onion carrot and celery sweat on low until onions are translucent, add garlic and anchovies, cook for five more minutes, return meat to the pot, then tomato paste and calabrian chilies, brown until tomato paste is brick red, and wine and reduce, and stock and simmer until its fully reduced
  5. While stock is reducing cook your pasta
  6. When you strain your pasta, save 1/2 cup of past water, toss pasta with the sauce and pasta water, fold in chopped parsley and garnish generously with shaved Pecorino Romano
  7. Road Notes, you can use a pinch of chili flakes instead of calabrian chilies, season as you go building your flavor in layers


Recipe 12, Estes Park CO: Roasted tomato and ricotta ravioli



  • 1/2 pound of Sun Dried Tomatoes
  • 1 Pint of ricotta
  • 1 Tablespoon of toasted pine nuts
  • 1/4 of chopped basil
  • 2 Cloves of Roasted Garlic
  • 2 teaspoons Evoo


  1. Place ricotta in a cheese cloth, press and drain overnight
  2. Chop sun dried tomatoes, roasted garlic and basil, toast and chop pine nuts
  3. Add all ingredients into a bowl and fold together


  • 4 cups AP flour
  • 2 teaspoon Salt
  • 3 Whole Eggs, Plus 1 Egg for Wash
  • 2 Egg Yolks
  • 1 Tablespoon Evoo
  • Semolina


  1. Make a well in the center of the flour, add eggs, yolks, salt and olive oil. With a fork stir eggs into the flour until it clumps, need it into a ball. Need ball for 10 minutes. Wrap in plastic wrap and let rest in the fridge for 30 minutes. Divide pasta into four pieces, wrap with plastic and leave out, room temp.
  2. On a pasta roller, roll out number 6, number by number, into sheets, teaspoon in filling, fold sheet in half, wash and cut with a ravioli cutter, dust with Semolina


  • 2 Tablespoons Evoo
  • 1/2 Yellow Onion
  • 4 Cloves of Garlic
  • 1 Tablespoon of Tomato Paste
  • 1/4 cup of White Wine
  • 1/2 cup of Sun dried Tomatoes
  • 1 cup of chopped Roma Tomatoes
  • 1 cup cherry tomatoes
  • 1/4 cup of Chiffonade Basil


  1. Sweat onion in evoo, mince garlic and add it to onions, add tomato paste when brick red, deglaze with white wine, add sun dried tomatoes, chopped Roma tomatoes, and cherry tomatoes, turn off heat and fold in basil
  2. Boil ravioli until the float, toss in sauce, plate and garnish with more basil and freshly shaved Parmesan Cheese.
  3. Road Notes, This recipe isn’t for everyone, you truly have to be crazed to make fresh raviolis on the road. I made these on a sunny late September day in Estes Park. I made the pasta out side on the picnic table, so not to make a flour bomb explode in the Airstream. It was a little cool, but the sun made the pasta pliable. The view was breathtaking with a fresh blanket of snow on the Rockies for the night before. Make more than you need for dinner, lay them out on a sheet pan to freeze, and store them in a zip lock bag for another day. Don’t want to make pasta on the road, pasta sheet can be bought at many high end grocery stores.
  4. Ravioli are always a crowd pleaser and are fun to make. Kick back, take it all in and enjoy.


Recipe 13, Estes Park CO: Roasted rack of lamb and Brussels sprouts

  • one Rack of Lamb
  • one pound of Brussels Sprouts
  • 2 Tablespoons of shaved almonds
  • evoo


  1. Generously salt and lightly pepper lamb, let it rest and come up to room temperature
  2. Heat your camper oven to 425
  3. Clean and half Brussels sprouts
  4. Heat and coat a heavy saute pan or cast iron with evoo, sear lamb on all sides, place Brussels sprouts in the pan face down and pop the pan into the oven
  5. Roast for 5 minutes, pull and stir the Brussels sprouts, return to the oven for four more minutes add almond slices and return to the oven for one more, squeeze, or check internal temp, should read 118 degrees, let rest before serving
  6. Road notes, make sure you are buying real Colorado lamb, some Colorado lamb is raised in Nebraska and slaughtered in Colorado, know your farmer know your food. This is easily done on the road, shop at farmer markets and local butcher shops when you can. Yes you will spend more money, but you will get far superior products and the world is a better place with farmers markets and local butcher shops, so support them.


Recipe 14, Folly Beach SC: Low Country Boil


  • 2 pounds Shrimp
  • 1 pound Marble Potatoes
  • 4 Ears of Corn
  • 1/4 cup of Parsley Leaves
  • 1 Lemon
  • 6 Cloves of Garlic
  • 4 quarts H2o
  • 2 Tablespoons kosker salt
  • 1 Light Beer
  • 1 Stick of Butter
  • 2 Tablespoons of Old Bay
  • 4 Bay Leaves
  • 1 teaspoon Aleppo peppers
  • 1 teaspoon Smokey Paprika
  • 1/4 teaspoon of Cayenne Pepper


  1. Bring H2O, beer, bay leaves, garlic, kosher salt and Old Bay to a boil
  2. Add potatoes and corn, cook for ten minutes
  3. Add shrimp and cook for seven more
  4. Meanwhile melt butter with aleppo, cayenne, and smokey paprika
  5. Strain out the goodness, and toss shrimp in a bowl with parsley and half of the melted butter, save the other half for dipping
  6. Wedge and cut lemons
  7. Road notes, the traditional Southern Carolina low country boil or frogmore stew has sausage. I like to leave it out because it all about peel and eat shrimp. This doesn’t have to be a regional dish, it should be enjoyed anywhere there is fresh shrimp, sunshine and a breeze from ocean.
  8. Cover a picnic table with newspaper and go to town