| Author | Messages | |
Craig Miller
Title Sponsor
 | | 03/16/2009 1:04 AM |
 Alert | Everyone knows how to heat up a can of chili, roast a Ball Park frank, and make S'mores. Some of my favorite meals have been just that. But how do you make your camp meals special?
Heating up Clam Chowder in a can and it's ordinary... put it in a sourdough bowl and its better. Cook a hot dog and it's ordinary, make one following a recipe from http://wvhotdogblog.blogspot.com/ and it's pretty yummy. Aluminum foil pouches can be great, but most people make them pretty blah.
What are your favorite camp recipes that are beyond the ordinary but still simple enough to cook in camp? Recipes that a great restaurant would love to serve. Be a snob, who cares... good food is worth it!
I'm from the PNW so my favorite is Cedar Plank Salmon. Here's a recipe I found online that is essentially the same as how I make it...
GRILLED CEDAR SALMON
Adding the cedar plank not only gives it some extra smokey flavor.
1 cedar plank long enough to fit your salmon fillet
1 large salmon fillet, scaled but with skin on
¾ cup olive oil
1 tablespoon rosemary
1 tablespoon thyme
Juice from ½ lemon
Salt and Pepper
Bring up a fire to medium heat and while the fire gets cooking, soak the cedar plank in water for 30 minutes. Brush the salmon with the olive oil and then gently rub in the rosemary and thyme. Sprinkle with salt and pepper to taste. Place the plank on a grill grate that is almost touching the coals. Turn the plank over after 2 minutes to get both sides smoking. Place the salmon fillet skin-side down on the plank and cover loosely with a foil tent to allow the fish to steam cook for 20 minutes. Remove the salmon from the plank or serve it from the cedar. Squeeze the lemon over it just prior to serving.
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My Overland Adventure Blog | |
| TooRisky
| | 03/22/2009 2:42 AM |
Alert | For the fisherman...
Lemon trout
Well along with the exploring and camping comes a little fishing. There is nothing like a firm high mountain trout, freshly cought and cooked.
1) after cleaniing and scaling.
2) in either water or preferbly milk, coat in corn meal and lightly salt and pepper to taste.
3) cut lemon in half, drizzle 1 half over fish and slice the rest and put inside fish
4) cook in butter till done and enjoy with green beans, peas ect.
when the fish is done you can pull the bones by the spine and all will be out of your meal, also the skin should come off in one piece if not you thing...
enjoy your trout the way it is supposed to be eaten.. | | | |
| TooRisky
| | 03/22/2009 2:57 AM |
Alert | Smulligan
So a group has gone out to camp and its your turn to cook for the group...dont worry here is a meal that will get compliments and ask for the recipe.
depending on the size of the group....
1)brown hamburger, spice with salt and pepper.
2)when brown add condensed mushroom soup and mix well
3) add in mixed veggies(peas,green beans,mushrooms ect)
4) while heating Smulligan, boil water, add butter and make instant mashed potatos
Put a healthy dollup of mashed potatos on the plate and cover with the Smulligan this will put smiles on all of the campers and get you big kudos for little work.
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| TooRisky
| | 03/22/2009 3:10 AM |
Alert | Camp fire pie....
This takes a tool that I have no idea what it is called, but can be found at outdoor equipers( made for like grilled cheese sandies, piece of bread on either side and cheese in the middle, clamp and cook)
this idea was taken to the next level when I saw it done with blueberry preserves or frozen blue berries.
simple white bread on either side and add your preserved favorite fruit in the middle...clamp and heat over the fire...great treat or desert...
Raw fruit like apples, peaches ect may not work...but hey try and see, add cinnomin, sugar, nutmeg ect to taste.
Dont forget powdered sugar to keep the kids up all the longer ;) | | | |
| TooRisky
| | 03/22/2009 3:29 AM |
Alert | over the top chille burgers
1)either fresh ground or frozen serloin burger,1 hamburger bun, onion chopped, cheese, and a can of your favorite chille
2)chop and put in airtight baggies onion and cheese at home
3) cook burgers with salt and pepper to taste(heat buns also)
4) heat or cook with the burgers the chilli til hot
5) put the buns on a plates, add the burgers, then pile on the chilli, cheese and onions then eat and try to finish... | | | |
| TooRisky
| | 03/22/2009 3:49 AM |
Alert | Bisquets and sausage gravey
Ok you have drawn the ticket to make breakfast for the group...
the night before the camp weekend go out and buy either link or country sausage, country white sauce in the canned section, and pillsberry grand bisquets.
1)make the bisquets before leaving, and store them in plastic bags.
2) that morning cook the sausage (if link cut up) and when done leaving the grease(flavor)add the white sauce and let heat (add salt and pepper to taste)
3)either heat or serve out of the bag the bisquets, cut in half and spoon the sausage/white sauce over the bisquets...(2 bisquets per adult/4 halves)
This will stick to their ribs for a long day of wheeling and is very tasty.
***As with all of my dishes, always make more then you think, make sure all are over fed and then feed the woodland creatures with whats left. No one likes a person who eats like a bird and expects others to also. | | | |
| TooRisky
| | 03/22/2009 4:09 AM |
Alert | Surf and turf....
Been a long trip, the beer has cleaned the dirt out of your throat and now you deserve a great meal...
1 big steak, 6-12 freah oysters in the shell, and a packet of your favorite add water, stir and heat noodles and sauce.(butter, lemon, salt/pepper and steak sauce)
1) make sure the oysters are closed, if open discard, keep on ice as with the steak.
2) cook you steak the way you like(butter, onions, mushrooms), when you turn the steak put the oysters on the grill the heat through(when shells open they are done, but some may not its ok)
3)heat up your noodle package per its directions at the same time
4) plate up the meal and enjoy to the dismay of the others...dont forget to lemon your oysters.
Also dont forget a good wine, either red or white | | | |
| TooRisky
| | 03/22/2009 4:28 AM |
Alert | Fried dough desert...
I saw this at a xmas party a few years ago, this is for everyone, my god who does not like freshly cooked hot bread dough...
Ok in your cold section of the grocery store is pre-made dough(Bisquets or bread), butter, sugar, cinnomin, preserves ect.
1) heat up veggie oil hot...
2) make palm sized patties of the dough and add to the oil till golden brown
3) remove, butter and add sugar, cinomin, honey what ever sweet and yummy
4) serve hot and watch the smiles | | | |
| Morris Yarnell
| | 03/22/2009 8:02 AM |
Alert | www.camp-cook.com
Craig, go down to bottom of the list to ice cream. | | | |
| Craig Miller
Title Sponsor
| | 03/22/2009 11:51 AM |
Alert | [quote]Posted By Morris Yarnell on 03/22/2009 8:02 AM
www.camp-cook.com
Craig, go down to bottom of the list to ice cream.[/quote]
Yum! My blood sugar level is going up just reading that list. :) | |
My Overland Adventure Blog | |
| Dale Avery
| | 03/22/2009 4:21 PM |
Alert | | If you guys aren't inviting Steven on all your trail rides, you're nuts! | |
After 35+ years running on four wheels, I've gone to the dark side and am playing on two.
2002 BMW F650GS Dakar dualsport
2006 BMW R1150RT sport touring bike | |
| Joe Koegler
| | 03/22/2009 7:56 PM |
Alert | RE: Camp fire pies...
Agreed, they're great. Try bananas, Nutella and/or chocolate.
The pie irons can be found at Joe's and many online stores, http://www.pieiron.com for example. | |
"Flying is learning how to throw yourself at the ground and miss." - Douglas Adams | |
| Joe Koegler
| | 03/22/2009 8:02 PM |
Alert | One of my favorite gourmet "recipes" is to find the freshest oysters we can and eat them as soon as we can.
Some fresh lemon or a mignonette of finely diced shallot, cracked pepper and red wine vinegar to drizzle on them...
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"Flying is learning how to throw yourself at the ground and miss." - Douglas Adams | |
| Craig Miller
Title Sponsor
| | 03/22/2009 11:52 PM |
Alert | Agreed Joe. I've been thinking about Oysters lately too... trying to figure out some good camp recipes (simple ingredients, simple cooking, but really tasty). Your recipe sounds like a good one.
How do you cook them? I've been thinking about baking them in the fire, rather than boiling them. | |
My Overland Adventure Blog | |
| Joe Koegler
| | 03/23/2009 9:01 AM |
Alert | We were cabin "camping" up around the border a couple weeks ago and got some truly excellent ones from Taylor Shellfish in Shelton. We use our dish bin as a temporary ice chest until we can stop long enough to eat them.
We just eat them raw if we know and trust the source (i.e. not from an
Albertsons ;-) But yes you can just toss them in the shell right on some hot coals for BBQ'd or steam just as you would clams or mussels.
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"Flying is learning how to throw yourself at the ground and miss." - Douglas Adams | |
| Joe Koegler
| | 03/23/2009 9:27 AM |
Alert | Here's a suggestion if you have a FoodSaver...
Preportion some raw frozen shrimp (pre-peeled/de-veined) in a FoodSaver bag. Add a tablespoon or so each of olive oil and butter, a minced fresh clove or two of garlic and some red pepper flakes. Double seal both ends of the bag and freeze.
Allow the shrimp to thaw before cooking them -- they'll keep fine a day or two thawed in the cooler but eat them first or second day out.
Simmer (don't boil or your bag might fail. Yuk!)until cooked through. If you've brought along some fresh/dried pasta and some bread to toast over your fire or stove... Bon Apetit!
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"Flying is learning how to throw yourself at the ground and miss." - Douglas Adams | |
| Mike Rupp
Member Sponsor
| | 03/23/2009 12:23 PM |
Alert | | If any of you guys watch Top Chef on Bravo, one popular technique for cooking is sous vide, which is essentially what Joe mentioned in the last post. One of these days I need to get a vacuum sealer and start experimenting with sous vide cooking. It could make gourmet cooking really simple on the trail. | |
WZ7V
Study for amateur radio exams here
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| TooRisky
| | 03/28/2009 9:24 PM |
Alert | In my boy scout days and later in my Army days there is such a thing as Hobo soup...
The idea is every one brings there favorite can of soup, and come lunch time every one adds there can of soup to the group pot...
Heat and serve the most unusual bowl of soup you ever had, but some how it turns out to be delish...serv with good sour dough bread and smiles all around...
Gourmet...probably not...unusual and tasty, definatly. | | | |
| Corey Tando
| | 07/07/2009 7:31 AM |
Alert | Shish Kabobs Shish kabobs I make every summer whether for barbecuing at home, or for taking along on a camping trip.
These were always a hit with my two sons when they were young when we went camping all the time.
So easy to make, but there is a lot of preparation time involved, then the assembling of them.
To save time I used my new Food Saver vacuum sealer machine I bought a month back.
I stopped at off at Safeway after work Thursday and bought the following fresh veggies as seen in the three bags below.
First bag = white mushrooms
Second bag = Walla Walla Sweet onions and cherry tomatoes
Third bag = red and green bell peppers
I just cut up the veggies to size, then placed them into one quart bags, and then ran them through the sealing process.
When I was ready to make the shish kabobs Friday, all I had to do was cut open the three bags, pop open a can of pineapple chunks I already had, open a can of sliced white potatoes, and cut up some doggies.
I usually get the whole white cooked potatoes in the can, but they were out, so the sliced will have to do for this time.
Having the veggies cut up ahead of time saved a lot of time standing at the counter in the kitchen.
You can take the sealed bags camping and assemble the shish kabobs at camp, or assemble the shish kabobs like I just did and throw them in the fridge a day before you go camping.
They should last for a few days like this easily if kept cold.
The amount I made was ten I think, that is about three days worth for just me, or if my sons stop by for dinner, there might be one or two left over.
Here they are in a Tupperware container I have had since the 80s.
It comes in very handy for shish kabobs.
On the grill
On the plate
Serve them up with a side dish of rice pilaf, macaroni salad, potato salad, and you have an instant hit on your hands with guests at home or friends while camping.
I also prefer the metal shish kabobbers I use over the wooden ones.
I have had these for around seventeen years or more. | | | |
| TooRisky
| | 07/15/2009 9:41 PM |
Alert | Hmmm Kabobs look so yummy, and yes with planning can be a quick, easy and tasty meal in the field.... | | | |
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