BANNOCK. PHOTO: VIRGINIA MARSHALL
EVERYTHING’S BETTER WITH
Kayaks & Surf Skis
Light-Weight, Fast, Stable & Durable Kayaks, Surf Skis and Paddles.
S18R - The Next Generation of Performance.
The Stellar 18’ Race (S18R) was born from a simple desire to go fast and with a fair hull and long waterlines, it is a racing machine. A narrow catch, a full footbrace and our advanced lightweight laminates boost your performance even further. Similar to the rest of the kayaks at Stellar, the S18R is an uncommon blend of stability and speed.
With the deck rigging and 2 water tight storage compartments, this boat is also a very capable kayak for touring as well as racing.
PADDLING GOURMET BY VINCE PAQUOT I Am Iron Man
BUST OUT THE DUTCH OVEN FOR THIS SAVORY BANNOCK PIE
Most of us will never make a first descent or strike out on a crossing without knowing what lies over the horizon, but that’s no reason to miss out on one of the glories of the great era of exploration—sitting down to a sumptuous Dutch oven dinner. The venerable Dutch oven has been an internationally popular tool in the field kitchens of explorers and frontiersmen since the early 1700s. Lewis and Clark carried one on their Corps of Discovery Expedition, and the sturdy cast iron pots were a staple amongst pioneering Afrikaner Voortrekkers. Available today in a variety of sizes, Dutch ovens are perfectly suited to kayak touring,
where their weight is more than made up for by their versatility. Along with an astounding selection of baked desserts from chocolate cake to gooey cinnamon buns, the ovens can be used to make pizzas, breads, casseroles, stews and even pies over an open fire.
SAVORY SWEET POTATO PIE
STEW 3 Tbsp butter
1 cup diced, peeled butternut or pepper squash
1 cup diced carrot ½ cup diced onion ½ cup diced celery 2 cups shredded raw sweet potato 2 cloves garlic, minced pepper to taste 3 Tbsp all-purpose flour 2¼ cups vegetable stock 1½ cups chopped walnuts
TOPPING
2 cups Bisquick or similar ¾ cup mashed sweet potato ½ cup water 3 Tbsp walnuts
To prepare the sweet potato crust, cut one peeled sweet potato into small chunks, boil until tender, drain and mash. Cool, mix in Bisquick, and then add water until you have a doughy batter. Tip: For easy clean-up, mix the dough in a large Ziploc bag. In your Dutch oven, melt butter over medium
heat (butter should melt but not smoke) then add squash, carrot, onion and celery. Cook until slight- ly softened, about three minutes. Stir in shredded sweet potato, garlic and pepper. Add flour and mix well. Slowly incorporate vegetable broth and then toss in the walnuts. Bring to a boil and re- move from heat. Press your sweet potato dough into a patty the circumference of your Dutch oven and place it on top of the stew. Sprinkle with nuts, cover with lid and bake until the crust is golden brown, about 45 minutes. Serves four. From tube steaks to filet mignon, paddler and chef
Vince Paquot is a fan of everything food. His favorite meals are cooked on the beach.
S18 S16 S14
Recreational Kayaks:
ST17 S12
Surf Skis: S2E
SE/SEL SES SR
For more information, please email
David (
david@stellarkayaks.com), or visit us at
www.StellarKayaksUSA.com
New for 2012! S18R
Stellar Kayaks & Surf Skis offers a full line of light-weight Touring Kayaks and Surf Skis. Touring Kayaks:
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