Guest Post: Erik Does Dinner

I so rarely get the chance to NOT make the decision about what to have for dinner (which partially has to do with my control freak tendency to map out our entire month’s worth of menu ideas all at once and then change them as I see fit as the month goes by) that when erik makes his “ooh nasty” face at a dinner idea I have, I’m all too happy to let him take the reins and come up with a dinner he’ll enjoy. Saturday night, he made a pretty spectacular one-pot meal that had the benefit of being simple, cheap, tasty, and easy to clean up afterwards. But I’ll let him tell you about it.

Milk Can Supper

(recipe to feed 4 or so)
You need:

–big ole’ stock pot, dutch oven or other large lidded cookware

–6 -7 medium sized Russet potatoes cut into thick slices with peel left intact

–3-4 large carrots peeled and cut into 2 inch pieces

–1 large white or yellow onion cut into eighths (you want large chunks of onion, not diced)

–3 cobs of sweet corn broken into thirds

–2 packages of smoked sausage or Polska Kielbasa cut into 3 inch pieces

–2 12 oz cans or bottles of beer

–2 cloves of garlic slightly crushed

–3 stalks celery cut into 1 inch pieces

–3-4 large pinches of kosher salt

–2 tbs of butter

–cracked black pepper to taste

–water to nearly cover ingredients

milk can supper this meal is called after the vessel it is generally cooked in – a five gallon milk can. We used a large stock pot with a tight fitting lid  as we were feeding two rather than twenty. Another modification we made was in cooking on the gas range, rather than over a camp stove, BBQ grill or campfire.  No matter the container or heat source, the result is the same. A simple and rustic taste of rural summer.  I started things off by adding two cans of beer to the stock pot, a “cheap” domestic lager is best suited for this application, I used Pabst Blue Ribbon. Don’t try to church it up with some import or craft beer, save those for drinking.  I then added the vegetables according to the time required to cook them, the potatoes and carrots layered on the bottom of the pot, then the corn and celery and then a layer of onions and the garlic and lastly the sausage. At this point add the salt and pepper. Add water until the level of the liquid reaches and inch or so below the top of the ingredients. Bring to a boil and then cut the heat and simmer until the potatoes begin to fall apart and carrots are fork tender. This took just over and hour in our case. serve right out of the pot stirring to make sure you get a little of everything in your bowl and then spoon a small amount of the beer broth over the bowls and you’re good to go.



Filed under Erik Does Dinner, One Pot Meals

2 responses to “Guest Post: Erik Does Dinner

  1. amanda

    yum! this sounds like such a tasty campfire dish…WAY better than the canned crap i had at camp growing up.

    kudos for the manly dish. we’re certain to try it in the near future.

  2. rebekah

    it was wicked awesome. i was going to make some fancy pants chicken thing with lemon herb sauce but this was way better. the beery-buttery broth was fantastic.

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