Airstreamers, we regret to announce that PTX Ontario, planned for this summer, has been cancelled. (Those who signed up have already been contacted and issued a refund.) In happier news…
….excitement about Alumapalooza 6 is building! In only seven weeks, more than 120 Airstreams will descend upon the Airstream factory for the annual party in Jackson Center, Ohio. Every year the program changes to include new offsite tours, new wacky hijinks, and even more invaluable vendor participation. Sign up online, keep your eye on the blog for announcements, and download the preliminary program for a taste of what’s in store.
Alumafandango is on the move!
Alumafandango will be migrating south next year, relocating from Oregon to a fabulous location in northern California, in the midst of the wine country. Save the dates: September 20-25, 2016!
Also in 2016, Alumapalooza will return to the Airstream factory for our seventh year in a row. Despite the Airstream factory expansion, we’ll still have plenty of room to camp, right there on the grounds of The Mothership. If you haven’t yet been to Alumapalooza, just ask anyone: this annual event (held the week after Memorial Day) should be on every Airstreamer’s bucket list.
Stay tuned for Alumaflamingo news, to be held next in February of 2017. This will be a complete re-boot of the event, with a new location, new activities, and other surprises!
It’s an Airstream wedding issue! The Summer 2015 feature article covers four weddings and an engagement, all held with Airstreams as the centerpiece. (We’ve also got an article about the flip side: using your Airstream to cope with divorce.)
Fred Coldwell covers the 1966 and 1967 vintage Airstream model years, and Bert Gildart brings us a thoughtful piece about the great camping opportunities by Lake Mead.
Tech Tips in this issue include DIY water heater maintenance and the correct way to connect your breakaway cable (probably not the way the dealer told you to connect it).
Plus we’ve got a feature on the only way to rent a new Airstream on the road: Airstream 2 Go, the new Clementine Cafe Airstream restaurant in Tampa, and more!
Congrats, T-shirt Winners!
Steve C., Emris G., Dorothy W., and Steve I. all recently won a cool logo T-shirt from a past Aluma-event, and all they had to do was subscribe to the FREE Outside Interests newsletter. (A double score!)
Once a month we draw a name from our mailing list and send a shirt to the lucky subscriber—it’s just that easy. Encourage your friends to sign up for “Outside Interests” too—this online newsmag offers something for all Airstream owners, newbies, wannabes, and anyone else who loves aluminum trailers, vintage trailers, or just RV travel. Share this link!
Aluminum Chef Recipes
As promised, we present the fabulous “shoot-out” finalist recipes from the Aluminum Chef competition held at Alumafiesta 2015 in Tucson. Each one’s a winner! (Though attendee Terry Gadaire bagged the coveted and hard-fought title of Top Aluminum Chef). Airstreamers, if you’re only making spaghetti on the road, these recipes are proof that your trailer galley is capable of handling more haute cuisine. Recipes are featured below, or you can also download a PDF of the recipes. Thank you, participants!
Couscous Salad with Ginger-Peach Dressing
submitted by Terry Gadaire (inspired by a recipe @ Safeway.com)
For the Salad:
1 teaspoon Extra Virgin Olive Oil
1 box (10 ounces) plain couscous
1/2 cup red bell pepper, diced
1/2 cup cucumber, diced
1/2 cup celery, diced
1/4 cup scallion, thinly sliced
1/2 cup carrots, shredded, chopped
1 can (8 ounces) crushed pineapple, well drained
For the Peach Dressing:
1 tablespoon lemon or lime juice
1/4 cup seasoned rice vinegar
2 tablespoons Extra Virgin Olive Oil
1/4 teaspoon grated fresh ginger
1/4 teaspoon finely chopped fresh garlic or garlic puree
1 can (8.5 ounces) sliced peaches, drained
Pour 2 cups boiling water into a 4 to 5 quart non-plastic container with a lid.
Stir in oil and couscous. Cover tightly for 5 minutes.
When grains are hydrated, fluff them with a fork, re-cover and place in the refrigerator to cool for 30 minutes.
When cooled, fluff and separate couscous grains again with a fork.
While couscous is cooling, make the peach dressing.
In a blender or food processor, puree lemon juice, vinegar oil,, ginger, garlic and peaches. Add salt and hot sauce to taste.
Gently mix the red bell pepper, cucumber, celery, scallion, carrot, and pineapple into the cooled couscous.
Add the peach dressing and mix until the dressing is evenly distributed.
submitted by Terry Gadaire (inspired by food blog thekitchenismyplayground)
1 each fresh pineapple, chopped
2 cans (8.5 oz.) peaches
1 each jalapeño pepper, seeds and ribs removed*
1/2 medium red onion
1 each red bell pepper
1 teaspoon ground cumin
1/2 teaspoon salt
2 each lemons, juiced
1 bunch fresh cilantro, chopped
1. Finely chop pineapple, peaches, jalapeño, red onion and red bell pepper.
2. Combine all ingredients and chill for about 30 minutes before serving.
*Remove seeds and ribs for a ‘medium’ salsa. For more heat, leave in some of the seeds.
Pistachio Crusted Halibut with Goat Cheese
submitted by Terry Gadaire
1/2 cup unsalted pistachios
12 ounces halibut or other mild, white fish fillet such as tilapia or cod
1 teaspoon grated lemon zest
3 tablespoon goat cheese, divided
1 tablespoon skim milk
lemon slices and parsley for garnish
Use a blender to chop the pistachios until they are the size of very course breadcrumbs. Combine with the lemon zest and spread on a flat plate or waxed paper.
Mix one tablespoon of the cheese with milk until it is smooth and put in a pie plate or shallow dish.
Cut fish crosswise into two pieces, then rinse and pat dry.
Dip the fish first in the cheese and milk mixture, then in the pistachio crumbs, coating both sides.
Lay the fish on a baking pan sprayed with non-stick spray and put in a preheated oven at 400 degrees F.
Bake for 8 minutes, until almost done. Remove the fish from the oven and top with the remaining cheese. Return the fish to the oven for about 6 more minutes, until the cheese is very soft and the fish flakes easily. Garnish with lemon and parsley.
Yield: 4, 3 ounce servings
Pineapple Peach Dessert Quesadilla with Lemon Dipping Sauce
submitted by Charlie Wright
1/2 medium fresh pineapple, cut into 1/2″ pieces
1 can (8oz.) sliced peaches, rinsed and cut into 1/2″ pieces
1 tablespoon unsalted butter
1 tablespoon brown sugar
4 ounces goat cheese, crumbled
4 each thin tortillas, 8″
1/2 cup pistachio nuts, toasted and chopped
1/2 cup plain yogurt
2 tablespoon lemon juice, fresh
1/2 teaspoon salt
In a medium fry pan over medium heat, cook the pineapple until slightly toasted, approximately 8 minutes.
Add the peaches and cook about 1 minute to heat. Move mixture to a bowl.
Wipe out the frying pan, add the butter and brown sugar. Cook until the sugar melts.
Add back the pineapple peach mixture and stir to coat.
Heat a large fry pan on low and place a tortilla in it to start warming it.
Place 1/4 of the pineapple peach mixture on 1/2 of the tortilla and add the goat cheese.
Sprinkle with cinnamon and close the tortilla and cook for 2 minutes.
Flip the tortilla and cook an additional 2 minutes.
Remove from the pan and let cool slightly on a cutting board before cutting.
Repeat cooking the balance of the tortillas as above.
Dust with powdered sugar.
Mix the yogurt, lemon juice and salt and place in a bowl.
Alumafiesta Game Day Tapas
submitted by Pam Lindsay
2 cups fresh pineapple cubed 1/2″
3 tablespoon Cilantro thinly slivered
1-2 each jalapeños (red if you can find them), seeded and minced
2 tablespoon lime juice
1-1/2 tablespoon lemon zest
1 tablespoon light brown sugar
Place pineapple, cilantro, peppers, lime juice, lemon zest, and brown sugar in a non-reactive bowl, but don’t mix until 5 minutes before serving.
Taste and add more lime juice/sugar as necessary.
Serve with chips.
Game Day Salad
1-1/2 each peaches, fresh (or canned equivalent) (one diced, the other portion sliced)
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
4-5 cups baby arugula
1/2 each small red onion, thinly sliced
1/4 cup goat cheese, crumbled
1/4 cup dry toasted pistachios (see bottom of recipe to toast raw pistachios)Cut 1 peach into bite size chunks, add to oil, vinegar, salt and pepper.
Blend ingredients until smooth.
Put arugula, red onion and sliced peach in a serving bowl.
Drizzle with dressing and toss.
Sprinkle with crumbled cheese and nuts.
Add extra pepper if desired.
To roast pistachios: preheat oven to 350 degrees. Slightly toss in 1 tablespoon oil. Place in single layer on baking sheet. Bake for 5 minutes and turn over. Bake another 10 minutes or until fragrant. Salt to taste.
Goat Cheese Tapas done Two Ways: Touchdown Tapas
1 tablespoon olive oil
1/2 each medium onion, chopped
1 cup mushrooms, chopped (the more unique the mushroom the better!)
1/3 cup baby arugula
4 sheets Fillo dough, room temperature
2 ounces goat cheese
Preheat oven to 350f degrees.
Spray baking sheet with non-stick cooking spray.
Place sheets of Fillo on a work surface and cover with damp towel.
In a large non-stick skillet, heat oil.
Sauté onion until softened, about 5 minutes.
Stir in mushrooms and cook until softened, about 5 minutes.
Add arugula and cook until wilted, about 2 minutes.
Stack 2 Fillo sheets on a cutting board or other cut resistant surface, and spray with butter flavored non-stick spray.
Stack the remaining 2 Fillo sheets directly on top and spray them also.
Cut the Fillo into two 12 x 8-1/2 inch rectangles, or smaller for individual tartlets.
Place goat cheese in the center of each Fillo rectangle and top with mushroom mixture.
Pull up corners of Fillo sheets and twist, forming pockets that look like drawstring pouches.
Place on prepared baking sheet and spray tops lightly.
Bake until golden brown, about 15 minutes.
30 each Fillo mini shells or pastry sheets
1/3 cup cream cheese, softened
5-1/2 tablespoons (about 1/3 cup) goat cheese, softened
1 each egg white
2 tablespoons honey
1 tablespoon flour
2 each medium Granny Smith apples, peeled and coarsely grated (about 3/4 cup)
1/2 cup fig jam
1/8 teaspoon ground allspice
Preheat oven to 350f degrees.
Arrange Fillo shells on a cookie sheet/cut and shape 4 sheets to hold mixture as above, leaving an open top by pinching the sheets together.
In a medium bowl, using electric mixer, combine cream cheese, goat cheese, egg white, honey, and flour until thick and creamy, about 5-6 minutes.
Spoon 1 teaspoon of filling into each shell.
Bake until set, about 15 minutes.
Remove from oven and let cool.
Meanwhile in a small saucepan, combine the grated apple, jam and allspice. Set saucepan over medium heat.
Cook, stirring frequently, until jam melts and mixture thickens slightly. (Juice from apples will evaporate).
Remove from heat and let cool to room temperature.
Just before serving, spoon 1 teaspoon apple compote onto each tart.
Winning Ice Bucket Sauce
submitted by Pam Lindsay
1 cup orange/pineapple juice
1-1/2 tablespoons arrowroot powder (substitute cornstarch ok)
2 tablespoons lemon juice
1/3 cup honey
2 teaspoon lemon zest
In a small saucepan, whisk together the orange juice and arrowroot powder. Set saucepan over medium heat.
Whisk in lemon juice and honey. Cook, stirring until thickened.
Stir in lemon zest and serve.