Pedernales Falls State Park appeared on our agenda because Michael was curious. He wanted to see what the locally heavy rains had done to the flow of the Pedernales River. According to Lower Colorado River Authority information, the river would be flowing five times normal on the day we planned to visit and the falls would be a roaring torrent. We left the house early enough to explore the park for a while before the Texas temperatures began their afternoon climb toward the 90s.
Arriving at the park and walking toward the seated overlook, Michael, ever the adventurer, bypasses it and turns left, following a barely visible trail. I found a rocky perch where I could sit and enjoy the view. When he was by my side once again, we made our way down to the water, walking for a while along the river's edge. Beginning our climb out of the gorge, it seemed we were definitely on a narrow, thorny, rocky goat path. I could only wonder why we didn't take the stone steps that were bare yards away. Back at our car, hot and tired and hungry, we drove toward what turned out to be a very deserted picnic area — it was just us, the birds, the bees and the flowers.
Formerly the Circle Bar Ranch, Pedernales Falls State Park was acquired by the state of Texas in 1970 and opened to the public in 1971. It is 5,212 acres of typical Edwards Plateau terrain — a.k.a. The Texas Hill Country. It is a land of numerous springs, stony hills and steep canyons riddled with caves, giant oaks, and annoying cedar trees.
The Pedernales River forms approximately three-quarters of the park's northern border — the opposite bank being on private land — and then it dips south for a while into the heart of the park, eventually winding its way east. Most of the park is accessible only by foot, horseback or mountain bike on 26 miles of scenic trails, ranging from easy to challenging. Not all trails allow horses or are suitable for mountain bikes; they range in length from a bare half mile to nearly nine miles.
The most popular trail, which leads to the river and rushing water after the rains, is accessed by foot. It’s graveled, wide enough for a vehicle and ranges from gently sloping to slightly steep. There is a protected overlook with seating for you to stop a while and enjoy the rocky watery view along the way. Paths branch off to the left and right and down to the water. Swimming is not allowed in this part of the park, but exploring and pretending you are half-goat, half-human is okay. You can scamper or gently pick your way across the broad expanse of rock as you explore.
A Freezer Inspired Picnic
Crunchy Deviled Eggs
Carrot Sticks
Chinese Style Pulled Pork Sliders on Hawaiian Style Dinner Rolls
Soy Dressed Coleslaw
Hot Sweet Pickles
Salty Potato Chips
Sweet Ripe Cherries
This no-work picnic was a welcome gift from the freezer. I became inspired after discovering some leftover Chinese-style pulled pork I found hidden in its depths. I love pulled pork barbecue sandwiches, so I wasn't sure why Chinese influenced pork would be any different.
But the real star of the meal was the Crunchy Deviled Eggs. My daughter sent me the recipe eons ago and suggested I try it out. It was almost like these eggs were created for my taste buds. Salty. Crunchy. Flavorful. Wonderful.
NOTE: I steam my eggs; they are so much easier to peel. They need to soak overnight in their soy-sake marinade, so plan ahead. I also use Hellman’s® mayo.
Crunchy Deviled Eggs
Serves 4
• ¾ C water
• ⅔ C sake
• ½ C soy sauce
• ⅓ C sugar
• 2 T mirin
• ¼ C ice
• 6 hardboiled eggs, peeled
• ¼ C mayonnaise
• ½ T Sriracha
• 1 tsp lime juice
• ½ T Dijon mustard
• ¼ C crushed kettle-cooked potato chips
• 1 T minced chives
• 1 T furikake
Combine the first 5 ingredients in a saucepan. Cook over low heat, stirring until the sugar is dissolved. Place ice in a heat-safe bowl and pour the sauce in over the ice to cool down.
Transfer the peeled eggs to a lidded container and pour the cooled marinade over the eggs. Cover with the lid and refrigerate for up to 24 hours.
After the eggs have marinated, drain and pat dry. Cut in half and transfer egg yolks to a bowl, mash with the back of a fork. Add mayonnaise, Sriracha, lime juice, and mustard; use a small whisk to blend until smooth.
Spoon the yolk mixture back into egg white shells. If you plan to serve them immediately, garnish with the furikake, minced chives and kettle-style crushed potato chips. NOTE: If you are going on a picnic, hold off on this step and refrigerate eggs until time to leave. DO NOT use regular potato chips. You need the sturdiness of kettle chips.
Chinese Inspired Pulled Pork Sliders
Serves: 6-8
Marinade
• ¼ cup hoisin sauce
• 1 ½ T pineapple juice concentrate
• 3 T water
• 3 T soy sauce
• 3 T honey
• 1 ½ tsp sesame oil
• ½ tsp Chinese five spice
• 1 T garlic, minced
• 1 T ginger, minced
• 1 ½ T Sriracha chili sauce
• ½ tsp salt
• ½ tsp pepper
• 2-3 lb pork shoulder roast, halved
• Hawaiian style rolls
Combine marinade ingredients. Place pork in a resealable 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. Serve on Hawaiian rolls with Red Cabbage Slaw.
Red Cabbage Slaw
Serves 4 - 6
• 1 ½ teaspoons 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.
(A lifetime food enthusiast and cook, Charlotte Caldwell loves to entertain and enjoy fine food in the beauty of the outdoors. She has catered everything from weddings to charity events and, of course, picnics. She is the author of “Charlotte’s Texas Hill Country Picnics,” from which these columns appear.)
