During our weekly state park picnic adventures, I try to think of things that are easy to fix, plus I try to use whatever I may have on hand. Already prepared is also a wonderful thing – and Mother Nature is a GREAT COOK!

I always have eggs on hand, and only discovered recently that the easiest, least frustrating way, to hard boil eggs is to steam them. They are always perfectly cooked and easy to peel—virtually foolproof. The crushed salt and pepper, kettle-cooked potato chips are a must on the Japanese Inspired Deviled Eggs—they take the eggs over the top and beyond.

The Chinese Inspired Pulled Pork was in the freezer from a previous meal. I placed the thawed pork in a small saucepan, added a bit of water to moisten it, heated it, and piled it on top of the Hawaiian style rolls, and packed them in a container, adding the Red Cabbage Slaw at the picnic site.

The only thing that needs refrigeration in this entire menu is the eggs.  We have a very small, handheld, insulated fabric cooler, we use for our picnics. Grab a basket, pack yourself a picnic, and have fun. 

Pedernales Falls State Park Picnic Menu

Japanese Inspired Deviled Eggs

Chinese Inspired Pulled Pork Sliders

Red Cabbage Slaw

Grilled Pineapple or Wickle Pickles

Carrot Sticks

Salty Potato Chips

Salted Brown Sugar Pecan Cookies

Fresh Cherries

Japanese Inspired Deviled Eggs

4 Servings

• ¾ cups water
• ⅔ cups sake
• 1 cups soy sauce
• 6 tablespoons sugar
• 2 tablespoons mirin
• ¼ cup ice

• 6 eggs, steamed

• 2 tablespoons – ¼ cup mayonnaise
• 1 ½ teaspoons Sriracha
• 1 teaspoons lime juice
• 1 ½ teaspoons Dijon mustard
• ¼ cup crushed kettle-cooked salt & pepper potato chips
• 1 tablespoon minced scallion tops
• 1 tablespoons furikake

Marinade

Combine the water, sake, soy sauce, sugar and mirin in a sauce pan. Cook over low heat until the sugar is dissolved, about 5 minutes. Transfer to a heat-safe bowl and add ice to help the liquid cool down.

To Steam Eggs

Bring 1-inch of water to a boil in a large saucepan. Gently lower a steam basket containing the eggs into the saucepan—making sure the water does not touch the eggs, cover and steam for 13 minutes. After 13 minutes, transfer the eggs into a bowl full of ice water. Cool for fifteen minutes, after eggs are cool, place them in a container with some of the ice water. Place a lid on the top and shake madly to crack the eggs. Remove eggs and slip of the cracked shells. Transfer peeled eggs to an airtight container. Pour cooled marinade over the eggs, cover with a lid and keep refrigerated 24 hours.

To Stuff Eggs

After the eggs have marinated, drain and pat dry with a paper towel. Cut in half and transfer egg yolks to the bowl of a food processor. Add mayonnaise, Sriracha, lime juice and Dijon. Blend until smooth. Evenly spoon yolk mixture into egg white shells. Refrigerate till serving time.

Immediately before serving, garnish with, furikake, minced chives, and crushed potato chips.

Chinese Inspired Pulled Pork Sliders

Serves: 4-6

Sliders

• ¼ cup hoisin sauce
• 1 ½ tablespoons pineapple juice concentrate
• water
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 1 ½ teaspoons sesame oil
• ½ teaspoon Chinese five spice*
• 1 tablespoon garlic, minced
• 1 tablespoons ginger, minced
• 1 ½ tablespoons Sriracha chili sauce  
• ½ teaspoon salt
• ½ teaspoon pepper
• 2-3 pound pork shoulder roast, halved

• 4-6 Hawaiian style rolls
• 2 green onions, sliced
• ½ pound pineapple, sliced, grilled

Combine marinade ingredients. Place pork in re-sealable plastic bag or bowl and pour marinade over; cover and chill overnight.

Preheat oven to 300°F. Place pork and marinade in a heavy-bottomed, oven-proof pot with lid. Place a sheet of aluminum foil over the top, then place lid on top of foil to seal tightly. Roast 3-4 hours until pork is tender. Remove from oven and ladle juices into a saucepan; simmer juices over medium-high heat until a thin, syrupy glaze forms, approximately 12-15 min.

Shred pork and add glaze. If desired, return to oven and increase temp to 425°F. and cook until glaze is set, approximately10 min. Serve on Hawaiian rolls with green onions, grilled pineapple slices, and Red Cabbage Slaw.

Red Cabbage Slaw

Serves 4 – 6

• fresh lime juice
• 1 ½ teaspoons seasoned rice vinegar
• 1 teaspoons soy sauce
• ¾ teaspoons sesame oil
• ¼ small head red cabbage, shredded fine

Combine all liquids well. Toss with cabbage. Serve immediately.

Salted Brown Sugar Pecan Cookies

36 cookies

• ½ cup shortening
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 egg
• 1 teaspoon vanilla

• 1 cup sifted flour
• ¾ teaspoon salt
• ½ teaspoon soda

• ½ – 1 cup broken pecans – toasted at 350°F. approximately 10 minutes

Note: you can substitute a 6-ounce bag of chocolate chips if you prefer

Cream together first five ingredients till light and fluffy. Stir together dry ingredients.  Stir into creamed mixture. Add nuts.

Drop from teaspoon, or small cookie scoop, 2 inches apart on a parchment lined cookie sheet.  Bake in 375˚F. oven 10–12 minutes.  Remove from cookie sheet and cool on a wire rack.