Post your Camp Recipe's

[OverlandZJ]

After surfing over at 4XTrips i see CalmariDog and HongerVenture have some good camp recipe's posted. I havent seen a similar thread here (if there is someone please point me to it) so i thought i'd start one.

Personally i'm looking for healthier options, but please share those delicious recipe's.


My Bud's Bison Burgers:

1lb Ground Bison
1/2 large onion
4 cloves of Garlic
dash of italian seasoning

Add whatever else turns ya on. Chopped Jalapeno's might be added next time.


Keep in mind that Bison will shrink much less than Beef, make patty's bun size and not too thick as to burn outside. Cook on lower heat turning once. DO NOT drown in Ketchup.

I'll add some more later.

:chowtime:

[HenryJ]

Brown bag breakfast:
Items needed- small brown paper bag, 2 strips of bacon cut in half, hash browns or hash brown patty, egg, fork stick, camp fire coals , briquets or cook stove.

Prep: Line bottom of sack with bacon, add hash browns, crack egg on top of all this. Fold the sack closed and roll down the top. Pierce rolled bag with stick and roast carefully over open coals.

The bacon grease will penetrate the sack and prevent burning. Cook until egg is done. Tear off top and eat.
Toss the bag in the fire when you are done and your fork is all that is left to clean up.

The same process can be used for Desert using butter in the bag, add peach slices and some "just add water" cake mix.

Makes a fun cooking experience for the kids!

[Scott Brady]

Tequila Tomatoes:

http://www.bajataco.com/queencreek/L_IMG_2640.jpg

Cherry tomatoes, cleaned and stemmed
Tequila
Salt and Pepper
Pine Nuts
Cilantro
Olive Oil

Roast the pine nuts in olive oil (1/4 cup) until browned. Add tomatoes and begin to warm. Add tequila and cilantro. When hot (not cooked, you want them to be semi-firm) add salt and pepper to taste.

[goodtimes]

Tequila Tomatoes:

My favorite recipe is to simply bring Scott. Then beg, plead, and bribe him with beer and/or margarita's to share what he's having!

Seriously, those tequila tomatoes were awesome! And I'm not even a big fan of tomatoes.

:bowdown:

[91xlt]

:beer: :beer: :beer:

probably not as healthy as the post above!!

:beer: :beer: :beer:

[Scott Brady]

My favorite recipe is to simply bring Scott.

We've had some great adventures, and some great meals!

:beer:

[OverlandZJ]

Salmon Brushetta

Salmon Filet
Brushetta


Cook Salmon on a cast iron griddle or pan, once close to done add some Brushetta into pan to lightly heat. Remove Salmon Filet and top with Brushetta.

[BMAN]

My absolute favorite camp recipe starts with 1/2 lb of bacon....























Served on a fork of course.

[OverlandZJ]

My absolute favorite camp recipe starts with 1/2 lb of bacon....























Served on a fork of course.

I gained 2lbs reading your post. :hehe:

I'm forbidden to eat bacon/sausage anymore, shame as i'm a B-Fast kinda guy.

[BajaTaco]

...i'm a B-Fast kinda guy.

I made this for b'fast this morning, and I intend to pre-mix the batter and take it on a trip next time around. Pretty easy and oh man, it's GOOD (and healthy).

Chocolate-Chip Walnut pancakes

(makes 2 large pancakes)

1 cup - Multi-grain pancake mix (w/milled flaxseed & soy)
1/5 to 1/4 cup - Wild harvested mesquite meal (http://www.nativeseeds.org/v2/prod.php?prodID=FD017)
2 tbsp - Organic hot cocoa mix
1 organic egg
1 cup - organic soy milk (or cow, goat, whatever)
1 1/4 tbsp - Expeller-pressed canola oil
Organic chocolate chips (to taste)
Walnut halves (to taste)
Organic butter or butter spread (to taste)
Organic maple syrup (to taste)In a medium-sized mixing bowl, mix pancake mix & oil. Add egg and milk and mix well. Add cocoa mix and mesquite meal, mix well.

Add about teaspoon of oil to a large skillet (or griddle) and heat (about 350F I guess). Use a folded paper towel to coat pan evenly with oil (set towel aside). Add half of batter to center of pan and allow batter to level out. Sprinkle walnut halves and chocolate chips onto pancake. When the top starts to bubble pretty good, it's time to flip over. Let other side cook (doesn't take as long). Before adding batter for the 2nd cake, wipe the pan with the oily towel to coat it again (don't burn yourself!) Repeat previous for 2nd cake.

Deploy the hot cakes to some nice plates, add butter and syrup to your liking.

Goes well with your favorite organic coffee :p

:chowtime:

[BMAN]

...Goes well with your favorite organic coffee :p

:chowtime:


And your favorite organic hog meat too...

[p1michaud]

Chocolate-Chip Walnut pancakes
:chowtime:

Another great variation on the pancakes is to use sliced bananas and chocolate chips! The bananas keep the pancakes nice and moist.

Same procedure: add half of batter to center of pan and allow batter to level out. Place pre-sliced bananas and chocolate chips onto pancake then use a spoon to put a bit more batter over the goodies. Cook a bit, flip over to finish cooking then enjoy!
:chowtime:

Cheers :beer:,
P

[Maddmatt]

As always, some of you guys are way beyond me. But in my continuing efforts to be more of a contributor and less of a lurker, here's two of mine.

My usual camping is in the desert, so this is a good minimal prep, easy cook option.

Prior to departure, get two or three good sized steaks as budget allows. This a good opportunity to save some money and grab the flank steaks, as the benefits of a NY strip or something else will not be noticed.

Rub steaks with your favorite rub. In Boulder of all places we still have an excellent butcher called Herbs (the vegans somehow haven't run him out of town). He makes an all purpose rub called,

wait for it


Herbs Seasoning.

This is my favorite. So rub the steaks with Herbs Seasoning, slice into strips and seal into a large ziplock freezer bag. I usually double bag it just in case.

Put in bottom of cooler. Leave it there until your dinner night comes up.

Over a hot fire, (propane or wood, it really doesn't matter) put steaks into cast iron pan. The bigger the pan the better. Add onions, green peppers, tomatoes and anything else that looks good.

Cook for one :beer: or so, at least until you get bored waiting, stirring as the mood strikes. Wrap in tortillas. Eat.:chowtime:

For variations, add cheese and or Stokes green chili with pork (sleep with tent windows open if you go the Stokes route).

I like it because most of the prep is done at home, it's a good protein fest after a long day of outdoor exertion and it requires as little or as much attention during cooking as you feel like expending. If your camp-mates are getting on your nerves,:ar15: you can spend a long time slicing and dicing veggies, stirring just so, adjusting fire, etc.... but if you hate to pull yourself away from the discussion to cook, you just have to stir it a couple times, it's pretty much done whenever you say it is, as long as you don't let it burn.

My second one requires access to fresh shrimp. If you find yourself in that situation, maybe you haggled for a couple pounds of good sized camarons that afternoon, this is a good thing to do with them.

Anyway, squeeze the juice of about 5 or 6 limes into a big ziplock freezer bag. (I like the ziplocks for camp preparation). Pour in some sea salt.

Peel and clean the shrimp, and skewer onto wooden skewers that you cleverly brought along in your kitchen kit just for this occasion. I like to line the shrimp up tight, leaving just half an inch of skewer exposed at either end.

Put skewers carefully into ziplock bag (don't pierce the bag). lay bag on side and make sure that all shrimp are covered in your lime juice/salt mixture.

Put bag in cooler and let sit for an hour or so (or 10 minutes if you're hungry right now)

Cook on grill or over open flame or in cast iron pan, whatever is handy. Cook until the shrimp look done, but not too long. You want them to have that nice pinkish hue, but not completely dried out.

Eat with good Mexican beers or other beverage.:sombrero:

That's it for me. Nothing earth shattering, but I always try to focus on easy prep and easy clean up.
-Matt

[BajaTaco]

Matt, you are making me hungry! Those are great additions to the thread, and I will likely carry these out on a future trip to Mexico. Muchas gracias!

LOL at the Herbs comments :D I dig your humor and writing style.

Hey P, yes, I do use bananas sometimes.. or fresh blueberries (no choc. chips)... or whatever is fresh and tasty and around the kitchen. I love pancakes :D

[OverlandZJ]

Great additions Matt! I'll be trying your recipes (both of them) at months end.

I also have tried the pancakes and fruit...yummy.

I have always wanted to do a seafood boil (Emeril's recipe) for years now. I'll post up that recipe shortly.

[blaze one]

A healthy alternative to Bacon is TURKEY bacon , I cook this on a open fire , it is very tasty .

If you have a cast iron pie maker , you can make mini pies ( apple , peach ...etc.) with some white bread , and butter . Then just close the pie maker and shove it in a hot coals for 4-6 mins or until golden like grilled cheese sandwiches.

And a nice Rainbow trout fried in a pan with some butter and salt is always a favorite , but I am no where near the desert so that may not apply for most of you . But my fellow BC'er s will confirm .:drool:

[datrupr]

We have plenty of trout in in the mighty SW. One of my favorite recipies for Trout is to just grill it in foil with a little lemon, butter, capers, and diced tomatoes. Add some salt and pepper to taste. Do not skin it or de-head it. Just clean it, prep it wit tomatoes, capers, lemon, butter, salt and pepper, wrap it in foil and grill it for approx. 5 mins each side, or on the coals for about 2 mins each side. The skins and scales help keep the moisture and flavor in. Enjoy!:drool:




P.S. Just a little side note here. I quit hunting and keeping my fishing catch because I could not eat it after I cleaned it. So, I do not hunt anymore, and any fishing I do is catch and release. But, if I buy the fish, or someone cleans it.......GAME ON!!!!!!!

[blaze one]

I have to try your way this week , i too don't keep many trout or salmon i catch , maybe one or two a year . I basically just wanna to my part in conservation , even though it won't help much .

But anyways..... anyone have any other quick breakfast ideas? Premade Pancake batter is a good idea , I have to give it a try .

[datrupr]

For breakfast I usually buy the "low cholesteral" egg cartons from COSTCO. Mix a little Chorizo or breakfast sausage, onions, and cheese and serve it up in a tortilla with a good salsa and you have some great quick easy breakfast burritos. You can also cook up some hashbrowns or "Simply Potatoes" breakfast potatoes to accompany your burritos.

[bootzilla]

Scott - I made the Tequila Tomatoes last night - awesome!

A slightly different (and kinda rustic) variation on the steak fajita thing - and I'll admit it, I stole it from Alton Bown on the Food Network - but it is easy and a lot of fun if you are into real charcoal.

What you need: thin Skirt Steak or Flank Steak, Your favorite Marinade, real charcoal fire pit or grill (wood, not the briquettes), tortillas, Peppers and Onions, Foil, Cast Iron Skillet, air compressor with blower nozzle (or a can of air for those of us too poor for an onboard air system).

What you do:

The Meat:
- Marinate steak in a plastic sealed bag and put it in the cooler in the morning (or at least an hour beforehand).
- Get the charcoal going nice and hot. If you are using a grill - take the grate off and throw it away - you won't be needing that.
- When it is going good, take your air hose or can of air, and *gently* blow off any excess ashes on top of the charcoal - we aren't trying to set anything (or anyone ) on fire here, just getting rid of the burnt ashes.
- Get out the skirt steak, and put it directly on the coals - right on top of 'em. let it go for about 1 1/2 to 2 minutes, then flip it over - if there are any bits of charcoal stuck to the steak - juts wipe 'em off.
- After 1 1/2-2 minutes on the other side, take the steak off and wrap it tightly in foil, then set it aside.

The Veggies:
- Take cast Iron Skillet - same routine - right in the coals.
- Start cuting your peppers and onions.
- When you are done cutting, your skillet should be nice and hot - throw 'em in with a little bit of oil.

The fun part:
- Unwrap steak. Slice. Put it on a tortilla with the veggies. Eat, and enjoy the smoky flavor and nice crusty sear on the meat.

[Scott Brady]

Scott - I made the Tequila Tomatoes last night - awesome!


Right on :beer:

[Maddmatt]

[QUOTE=bootzilla]


- Get out the skirt steak, and put it directly on the coals - right on top of 'em. let it go for about 1 1/2 to 2 minutes, then flip it over - if there are any bits of charcoal stuck to the steak - juts wipe 'em off.
- After 1 1/2-2 minutes on the other side, take the steak off and wrap it tightly in foil, then set it aside.

QUOTE]

Meat right on the coals, I love it!!:luxhello:

[p1michaud]

- Get out the skirt steak, and put it directly on the coals - right on top of 'em. let it go for about 1 1/2 to 2 minutes, then flip it over - if there are any bits of charcoal stuck to the steak - juts wipe 'em off.
- After 1 1/2-2 minutes on the other side, take the steak off and wrap it tightly in foil, then set it aside.



Meat right on the coals, I love it!!:luxhello:

That does sound great. For anyone who has read "Who Needs a Road: The Story of the Longest and Last Motor Journey Around the World" by Harold Stephens and Albert Podell will recognize this cooking technique as experience by Steve when he met a rancher in the Australian Outback and mentionnned tha he had been eating "roo" steaks!
I'll have to try this some day!


Hey P, yes, I do use bananas sometimes.. or fresh blueberries (no choc. chips)... or whatever is fresh and tasty and around the kitchen. I love pancakes :D

No choc. chips, sacrilege! We love pancakes too and had some fresh blueberries in our pancakes this weekend.

:chowtime:

Cheers :beer:,
P

[Bergger]

We have plenty of trout in in the mighty SW. One of my favorite recipies for Trout is to just grill it in foil with a little lemon, butter, capers, and diced tomatoes. Add some salt and pepper to taste. Do not skin it or de-head it. Just clean it, prep it wit tomatoes, capers, lemon, butter, salt and pepper, wrap it in foil and grill it for approx. 5 mins each side, or on the coals for about 2 mins each side. The skins and scales help keep the moisture and flavor in. Enjoy!:drool:




P.S. Just a little side note here. I quit hunting and keeping my fishing catch because I could not eat it after I cleaned it. So, I do not hunt anymore, and any fishing I do is catch and release. But, if I buy the fish, or someone cleans it.......GAME ON!!!!!!!


Yum! Nothing like fresh fish over the fire. And tho I release 99% of the trout I catch there's nothing wrong with throwing a few brookies in the frying pan. Especially since we have so many her in CO. Now walleye is adifferent story. Every legal one I catch, which unfortunately is not too many, ends up on the kitchen table. Best eating fresh water fish there is! My favorite Walleye recipe, will work with any fillet of white fish, is: dip the fillet in egg, cover with italian seasoned bread crumbs, place in a greased pyrex dish, place pads of butter on each fillet, then sprinkle with parmesan cheese. Bake at about 350 until done! I know most people don't take an oven camping but it would probably cook well in a skillet as well.

[flywgn]

I've waited until this thread had more 'meat' to the postings to read all of them. Now it's 1300h and time to go graze in the kitchen.

Oh yes, my favorite recipe is to take the main ingredient to ALL our fine dining around a camp stove...the person below and a couple of the entrees.

I'll come back with a recipe or two after I've had lunch with my Main Ingredient.

Allen R

[JPFreek1]

Ingredients:

Four-wheel vehicle
1.5 lbs of flank steak (+/- depending on number of people)
3 tbsp olive oil
Salt & Pepper for taste
1/2 cup lime juice
1 tbsp garlic powder
Heavy duty foil
12 gauge wire or coat hanger
Package of corn or flour tortillas

Recipe:

Mix olive oil, lime juice, garlic powder, & salt/pepper. Marinate mixture with flank steak in cooler or fridge for 2-4 hours.

Before leaving for your off-highway journey, wrap the steak wth foil making a tight, well-sealed pocket. Securely strap the foil pocket onto a flat surface on or near your engine (preferablly a Jeep Rubicon but any four-wheel vehicle will do) with 12 gauge wire. Be sure to keep clear of any moving parts. Cooking time will naturally vary depending on how long the engine has been running. After approximately 30-40 minutes, coarsely chop the steak and toss into a hot tortilla (place tortillas in aluminum foil and set on engine for 3-5 minutes)

No plates necessary and no stove to clean. Tacos should taste just about right, all courtesy of your vehicle. Enjoy!

Frank

[Desertdude]

heat pan - add olive oil - add caught fish from Alaskan river - eat :eatchicke

[mountainpete]

Tequila Tomatoes:

http://www.bajataco.com/queencreek/L_IMG_2640.jpg

Cherry tomatoes, cleaned and stemmed
Tequila
Salt and Pepper
Pine Nuts
Cilantro
Olive Oil

Roast the pine nuts in olive oil (1/4 cup) until browned. Add tomatoes and begin to warm. Add tequila and cilantro. When hot (not cooked, you want them to be semi-firm) add salt and pepper to taste.


Made this at the campsite on Saturday night. Although we didn't have any Cilantro, it was AMAZING! Simple to make and tastes great. My wife has nicknamed the recipie "Drunken Tomatoes".

Great recipie Scott!

[Maddmatt]

OK, here's one more - tested to perfection last week in Northern Minnesota

Ingredients:
2 - Northern Pike
1 - filet knife
1 - canoe paddle
1- fry pan
1 - stick of butter
1 - zip lock bag of shake and bake
1 - lemon

Directions:

Drive to Northern Minnesota. Put canoe on roof and drive to river.

Float river, cast daredevil spoons at the reeds.

Catch fish, paddle to the side of the river, filet fish, wash filets in river, put in ziplock bag and shake.

While all this is going one, person number two should be starting the fire and melting the butter in pan.

Add filets to hot pan.

Realize that filets are too big for 10" pan (that's right, I'm the man!)

Cut filets in half, cook until golden brown.

Put on plates. Squirt with lemon juice.

Eat until beyond full.

Get back in canoe, feeling so cocky that you can say "I don't need to be greedy" and just sip your beer while the river carries you back to the put in.

Photos below. That's me in the black, my brother in the tan and doing the cooking.

Oh yeah, it was a good trip.:victory:

[Redback]

Being new here i thought i'd start with an camp oven recipe, which is my favorite camp cooking gear
http://www.4wdlinks.com.au/albums/bazzar/Belangalo_weekend_053.sized.jpg

DAMPER aussie bread
4 cups plain flour

4 tspn bi-carb soda or baking powder

Swig of beer - say about ¼ cup (optional)

1-1½ cups water

Pinch salt



Add flour, bi-carb, salt and beer to mixing bowl, then slowly add water until you have a moist dough that is tacky but not sticking to your fingers.

Place on a trivet in a greased cake tin in your pre-heated camp oven and replace lid.

Place in a shallow bed of coals and shovel coals onto lid and cook for 25 - 35 minutes. To check damper is cooked, either tap it...should sound hollow if cooked, or test with a skewer...should come out clean.



Comments: Tastes great with lashings of margarine with jam, honey or golden syrup.
Once you've mastered the basics you can start experimenting. For a sweet damper toss in some sultana's, chopped dried fruit, cinnamon, and even a bit of honey or golden syrup (but not too much of these or the mixture gets heavy). For a savoury damper add dried chives or herbs, chopped bacon, onion or sundried tomato, and a bit of parmesan cheese (the powdered type).

ROAST BEEF
Beef Roast (size to suit)*

Vegetables of choice, peeled, cut into roasting size (potato, pumpkin, sweet potato, onion, carrot, parsnip etc)

Packet dried peas or beans (optional)

1 packet french onion soup mix

2 tblsp plain flour

Canned whole tomatoes (optional)

Salt and pepper



Establish a good bed of coals and preheat camp oven.
Place meat and small amount of oil in camp oven, and place in shallow pit in coals. Shovel some coals onto the lid and leave for about 30-45 minutes, until meat is starting to brown.
Carefully remove camp oven from coals, brush coals from lid and remove. Place vegetables in camp oven around meat.
Mix french onion soup mix and seasoning with ½ - ¾ litre of water, depending on size of roast and camp oven. Pour over meat and vegetables, then replace lid and return to coals.
Cooking time will vary depending on size of meat, camp oven and quality of coals.
When vegetables and meat are cooked through, remove meat for carving.
If adding tomatoes, pour entire contents of can into camp oven at this point.
Premix flour with a small amount of water, then slowly add to camp oven, until you have a gravy like consistency.
Return camp oven (minus lid) to coals, stirring gently until sauce starts to simmer.
Meal is now ready to serve.
Serves 4-6

* You could use roasting meat of your choice but for this recipe, meat with minimal fat works best. Hence, the reason I use beef.

DESERT

CARAMEL PEARS
1 lge can pear halves

2 tbs plain flour

½ cup brown sugar

½ tsp cinnamon

3 tbs butter

1 tsp honey or maple syrup



Drain pears and reserve syrup.
In a saucepan, place flour, sugar and cinnamon and mix with 1 cup of the reserved syrup.
Heat until boiling, then reduce heat and simmer for 3 minutes.
Add butter and honey, then allow to cool. If sauce is too thick, thin down with remaining pear syrup or water.
Place pear halves in serving bowls and spoon over caramel sauce.
Serves 2

Comments: Serve with cream or custard.

Hope you can enjoy Aussie bush camping recipes, serve with:beer: or a good red

You may know what we call a camp oven, as a Dutch oven.

Try it you never go back:ylsmoke:

Baz.

[Scott Brady]

Baz,

Welcome to ExPo, it is great to have an Australian on the forum. Just so you know, we are all intensely jealous of the cool rigs you guys can get :peepwall:

[BajaTaco]

Wow, Baz - that is an incredible offering of a first post! Thanks for the great recipes. Those pears are making my mouth water. Welcome to ExPo

:beer:

And Matt - that last post you did with the pics is just awesome. I love it. Keep 'em coming.

[beemerchef]

As I just joined this Forum, getting ready for a 5+yr journey versus my usual 6 months a year for the past 20 years (was never enough...) I am overwhelmed!!!
I have been a Chef fo 40 years now... yes, it seems like I am going to hit 100 soon!... and of course I love to cook while camping... I make a point during my daily rides to look for the local fare and come back ealry to camp to prepare as I try some unusual dinners... Oh! I also roast my own cofee while travelling...

http://beemerchef.smugmug.com/photos/88368062-S.jpg

nothing like it to attract the surrounding tent neighboorhood!!!

I have in the past travelled with only my rig and mu buddy Spirit...

http://beemerchef.smugmug.com/photos/86950103-S.jpg

http://beemerchef.smugmug.com/photos/86950102-S.jpg

... he is back there...

This time as being a longer journey I was looking for more comfort... generator... air unit... water... you name it... Had been trying to sell my Bronco... Thank God nobody bought it!!!

http://beemerchef.smugmug.com/photos/93524247-S.jpg

with 42 days left this is what it is starting to look like...

http://beemerchef.smugmug.com/photos/95940879-S.jpg

I will have a BLOG going... with many Rx's... and pictures for your enjoyment and hoping that some of you will join me around the campfire... cooking... talking... and some coffee!!!

From this...

http://beemerchef.smugmug.com/photos/2076196-S-1.jpg

to this...

http://beemerchef.smugmug.com/photos/17895124-S.jpg

will writre more soon and... copy all vast array of knowledge...

Be well...

Ara

http://beemerchef.smugmug.com/photos/94065618-Ti.jpg

[Scott Brady]

I will have a BLOG going... with many Rx's... and pictures for your enjoyment and hoping that some of you will join me around the campfire... cooking... talking... and some coffee!!!


This is fantastic. Grand adventure and great food! What more can someone ask for.

You can count on us to share the adventure with you. Have you started the blog yet? What is the URL?

I can just imagine the smells coming from your camp :bowdown:

[beemerchef]

This is fantastic. Grand adventure and great food! What more can someone ask for.

You can count on us to share the adventure with you. Have you started the blog yet? What is the URL?

I can just imagine the smells coming from your camp :bowdown:

Thanks for the interest as it is time in my life to share it all... The BLOG is being set up now... with even a logo!... 42 or so days till departure... with the hope that you will indeed join me someday... food, conversation, coffee... and lies (!!!) are always the best...

You be well... Ara

[Wanderlusty]

:eatchicke Here's one I got to try this weekend:

Freshly caught Rainbow Trout
Lotza Butter
Lotza Garlic Salt
Bacon (optional)
Aluminum Foil
Campfire

Spread out the foil. Make sure foil is at least 3-4 times as long as the fish. Smear butter on the foil. Lay trout on butter. Smear butter inside trout. (Optional, leftover breakfast bacon, one slice inside trout) Smear butter on top of trout. Coat liberally with garlic salt. Wrap foil tightly.

Cook approx. 10 mins per side on a grate 6-10 inches off of hot coals. Open up and enjoy.

Here was our menu for that meal. Steak, trout, mashed taters and corn. Honestly, the trout was better than the steak.

Yummm!

[ZooJunkie]

I see a lot of fish recipes, and thought I just throw this into the mix for good measures.

1 fresh Dungeoness crab(s) (raw uncooked!)
-------------------
1 half gallon of milk

OR

2 bottles of Shaoxing rice wine for cooking (or Japanese if you don't like the sweeter Chinese wine)
-------------------

Clean crab(s) and remove the legs and claws. Next cut the body in half, and crack the legs and claws. Place the crab parts into a big bowl and pour your milk or wine into the bowl to marinate your crab. Marinate for about 1.5-2 hours. The longer you marinate the stronger the flavor. If you like rice wine, marinate it for 3-4 hours.

Milk marinate: Marinating crabs in milk will impart a sweet taste to the meat and tenderize it at the same time.

Wine marinate: Marinating the crabs in rice wine will leave a delicate rice wine flavor and firms the meat after being cooked.

1 clove of garlic
1 stick of butter
salt and pepper..

So, it's a good time to start your fire while the crab is marinating. Prepare your fire, you want to cook your crabs with only hot coals. Put out the flames and get those hot coals going.

Finely chop your clove of garlic and add it to your butter, cook your butter/garlic mix over the coals till all the butter is melted and the garlic golden brown.

First place your crab body onto your grill first, and cook these for 4-5 mins, flipping them as they cook. You want to brown all the sides of the crab bodies (knuckles). As the knuckles are cooking salt and pepper the knuckles generously. Next apply your butter/garlic mix on the knuckles.

Now place your claws on the grill and cook each side for about 3-4mins each, applying salt/pepper and butter/garlic as they cook.

Finaly place your legs on the grill. Cook these for 2-3mins each side and add salt/pepper and butter/garlic as they cook.

It's ready to eat when they're all golden brown and orange-red in color. Don't over cook your legs, or they'll be really dry!!

The smoke, the garlic, the roasted peppers, and salt.... :chowtime:

[seth_js]

:eatchicke Here's one I got to try this weekend:

Freshly caught Rainbow Trout
Lotza Butter
Lotza Garlic Salt
Bacon (optional)
Aluminum Foil
Campfire

Spread out the foil. Make sure foil is at least 3-4 times as long as the fish. Smear butter on the foil. Lay trout on butter. Smear butter inside trout. (Optional, leftover breakfast bacon, one slice inside trout) Smear butter on top of trout. Coat liberally with garlic salt. Wrap foil tightly.

Cook approx. 10 mins per side on a grate 6-10 inches off of hot coals. Open up and enjoy.

Here was our menu for that meal. Steak, trout, mashed taters and corn. Honestly, the trout was better than the steak.

Yummm!

http://seth.phizz.net/adventures/big_bonito_creek_4-28-06/images/imgp0377.jpg

:p

[seth_js]

Oh, and cool thread. I am a horrible cook and only have a single burner hiking stove, but I'll have to try some of these out sometime.

[Desertdude]

Sounds exotic - what time is dinner served :smiley_drive:



I see a lot of fish recipes, and thought I just throw this into the mix for good measures.

1 fresh Dungeoness crab(s) (raw uncooked!)
-------------------
1 half gallon of milk

OR

2 bottles of Shaoxing rice wine for cooking (or Japanese if you don't like the sweeter Chinese wine)
-------------------

Clean crab(s) and remove the legs and claws. Next cut the body in half, and crack the legs and claws. Place the crab parts into a big bowl and pour your milk or wine into the bowl to marinate your crab. Marinate for about 1.5-2 hours. The longer you marinate the stronger the flavor. If you like rice wine, marinate it for 3-4 hours.

Milk marinate: Marinating crabs in milk will impart a sweet taste to the meat and tenderize it at the same time.

Wine marinate: Marinating the crabs in rice wine will leave a delicate rice wine flavor and firms the meat after being cooked.

1 clove of garlic
1 stick of butter
salt and pepper..

So, it's a good time to start your fire while the crab is marinating. Prepare your fire, you want to cook your crabs with only hot coals. Put out the flames and get those hot coals going.

Finely chop your clove of garlic and add it to your butter, cook your butter/garlic mix over the coals till all the butter is melted and the garlic golden brown.

First place your crab body onto your grill first, and cook these for 4-5 mins, flipping them as they cook. You want to brown all the sides of the crab bodies (knuckles). As the knuckles are cooking salt and pepper the knuckles generously. Next apply your butter/garlic mix on the knuckles.

Now place your claws on the grill and cook each side for about 3-4mins each, applying salt/pepper and butter/garlic as they cook.

Finaly place your legs on the grill. Cook these for 2-3mins each side and add salt/pepper and butter/garlic as they cook.

It's ready to eat when they're all golden brown and orange-red in color. Don't over cook your legs, or they'll be really dry!!

The smoke, the garlic, the roasted peppers, and salt.... :chowtime:

[beemerchef]

That picture Seth is awesome... I love the butter in one's mouth and the lemon in the other!!!... Could be a poster for the Trout Bureau of somewhere!!!

Be well...

I have many recipes... www.personalchefara.com

... in 40 days I will get on the road for I hope many years and will write about them... promise!... as...

http://beemerchef.smugmug.com/photos/88542458-S.jpg

... local Key West Shrimp, with a side of red potatoes, local tomatoes, spices and if I remember topped with sour cream.

I just bought this today... I could not resist...

http://beemerchef.smugmug.com/photos/96537583-S.jpg

30 sec set up...

http://beemerchef.smugmug.com/photos/96537584-S.jpg

I have no idea if it is "doable" (will try it before I leave). All I need now is the fresh blueberries... and milled four with freshly churned butter for some blueberry muffins for breakfast with freshly roasted coffee!

The grill should be sufficient for some great Kebabs!

http://beemerchef.smugmug.com/photos/96537581-S.jpg

Be well... Ara

[seth_js]

oh man those shrimp and potatoes look damn tasty. what is the sauce for the key west shrimp?

[beemerchef]

So I cannot stay away from this thread!!!
I truly do not remember the "shrimp sauce"... was a while back under the Florida heat... there are some great recipes here... great ideas...
I noticed "garlic salt"... just as easy to carry "fresh garlic" and a small cutting board... one can take of of those "pliable ones" and cut it round to fit in a pan as not to take much space... hit the garlic clove with the handle of a knife and it will peel much easier... as I am thinking about it, if you carry "plastic bagged bread" or use some at home, save the little plastic closures... they make great "clothe pins"...
As I might go to "town" or "farm" once a week... or hit the saturdays "Farmers Markets", reserving my riding for the less crowded paths during the week, I try to find the local fare for future meals... without any idea what it is going to turn out to be. One has only to remember, specially with "one pan meals" to start cooking first what takes the longest and so on... But of course you know that... duh! I love fresh herbs of course... they do not last long... also save your "ties" (those thin metal/paper ties used for sometimes garbage bags...) and hang the herbs upside down on your clothe line... at any stage, semi moist... to dry... there will still be better than anything you will buy at the store which might be a few generations old!
Let the engine do your cooking!... how correct!!!... I used to have metal saddlebags on a bike at one time... the left one, close to the exhaust pipe generally got pretty hot... I use to wrap just about anything in foil before my ride... trust me that it was cooked by mid afternoon when ready for lunch!... Ok... no juicy stuff now!!!

Be well... Ara

http://beemerchef.smugmug.com/photos/12336748-Ti.gif

[crawler#976]

Since I somehow always seem to have a jug of juice when camping, I came up with an easy shrimp marinade:

Margarita Shrimp

2 Lbs Jumbo Shrimp, peeled and cleaned

2 Cups Jose Cuervo pre-mixed Margarita w/ the tequila in it, or use your own margy mix!

1/4 cup Salsa

2 TBS diced Garlic (I carry the diced garlic in EVO)

1/4 cup olive oil

Combine everything in a ziplock bag and marinade for 2 to 3 hours

Place shrimp on the grill or on skewers, cook till pink.

The shrimp cook up to a sweet/tangy/spicy flavor.

[devinsixtyseven]

wow! :drool: i'm gonna try a few of these over the next few weeks to practice for march...

the "old standby" has been meat of some sort, marinating in advance in the cooler in a sealed container, tossed on the grill with a yellow or red pepper, corn tossed on the grill and cooked in the husk, and a potato. the peppers finish first (warm and a little toasty on the skin, but not cooked and floppy), then the meat, then the corn, then the potatos. always had a little trouble with the potatos...usually too full to eat them. i like cooking things that dont involve a lot of mess, drama or cleanup.

gotta get some tequila...

[Super Doody]

Although I've experience some of the finest cusines in San Francisco, when it comes to camping I'm pretty simple type of guy.


Breakfest: Bacon and scrambled eggs in pita bread with shredded cheese. No forks or plates need.

Trail snack: spam with saltines and fig newtons. (boy scout days:) )

Easy dinner: Make mac and cheese and mix with on can of chilli.


Apitizer: shrimp wrapped with bacon. Super easy to grill fast and shrimp is always tendered from the pork fat.

I try to eat as much veggies and fruit too. I usually bring more bell peppers, onion, squash than lettuce and tomatoes.

Trade Joes preseason carne asada was pretty damn good. Even some mexicans like the season on my recent baja trip. It was quick and easy and preservatives taste like you get with other brand of pre seasoned meat.

[cinemakatie]

Tried the drunken tomato reciepe last night; I actually had some questions on that. They turned out pretty well, but I think I could have prepared them better! First, how much tequilla have you added in the past? I think we (Sean and I) might have added too much. Second, how long did you look it for after you added the tomatoes? Thanks, they were great, but I wasn't totally clear on some of the details!

Katie

[DesertRose]

I eagerly await the reply - welcome, cinemakatie, too - nice to see more ladies posting here. Drunken Tomatoes sounds very wonderful. Must go back and find the recipe and try it!

[Desertdude]

First, how much tequilla have you added in the past? I think we (Sean and I) might have added too much.


Is there such a thing as too much Tequilla :chowtime:

I have only tasted Scott's TT's while in Baja, so I would not notice the extra zing:)

[Tucson T4R]

Tequila Tomatoes:

http://www.bajataco.com/queencreek/L_IMG_2640.jpg

Cherry tomatoes, cleaned and stemmed
Tequila
Salt and Pepper
Pine Nuts
Cilantro
Olive Oil

Roast the pine nuts in olive oil (1/4 cup) until browned. Add tomatoes and begin to warm. Add tequila and cilantro. When hot (not cooked, you want them to be semi-firm) add salt and pepper to taste.

I tried this one while out last week. The entire crew of 9 went nuts! Thanks for sharing the recipe..it's a great one. Easy and tasty. :clapsmile

[big sky trapper]

One readliy heated and well seasoned dutch oven med sized
One box cake mix(with out the eggs milk water ect)
one can of fruit pie filling
One can of soda pop (dark mixes use a dark "coke" light mixes use a "sprite"

Dump everything in no mixing!

cover cook 30 min no peaking untill after 30 min.....loose to much heat. wife says when the steam fogs up your glasses it should be done...


One of our favorite campfire deserts. takes some practice to get it right. start in your own oven (350) at home till you find the combo that you'll like.

enjoy...

[BigAl]

I make these at home and just plop them in the fire in the woods. There is virtually no clean up.

Ingedients
pie tin
foil
hamburger
campbell's condensed mushroom soup
Instant mash popatoes
velvetta cheese
onion
crushed red pepper to taste

Prepare at home
Chop onion and mix into hamburger with crushed red pepper
Press raw hamburger mix into a pie tin to ~1/2" thick
Cover hamburger with a thin layer of condensed mushroom soup
Prepare instant mashed potatoes and poor over the hamburger, I usually make the potatoes ~1/2" thick
Place a slice(s) velvetta cheese on top and wrap the pie tin with foil.
I put the prepped meal in a ziplock for storage

Cook
Place the pie tin directly on a nice bed of coals. It'll cook in 10-15 minutes. It is important to keep the hamburger thin so that it cooks thru. Pull it out of fire with a leatherman. The pie tin doubles as a plate. I put the pie tin back in ziplock and take it home to wash, I can usually get 2-3 uses before the pie tin deteriorates.

I've experimented with pie tin cooking for other meals, but meat pie is my favorite. It is best on cold days or right before a nap

[craig]

Very simple.

Get the best cut of steak you can afford and cut it into thin but wide strips.
Mix in a bowl fresh rosemary and olive oil
Bring a grill to a very high temperature
Coat each strip in the rosemary olive oil, and hand rub some rosemary onto each strip.
Lay each strip onto the grill and flash seer it (very hot grill),
Flip it over and seer the other side

Enjoy it with a nice dark red wine. :)

[mountainpete]

I make these at home and just plop them in the fire in the woods. There is virtually no clean up.

Ingedients
pie tin
foil
hamburger
campbell's condensed mushroom soup
Instant mash popatoes
velvetta cheese
onion
crushed red pepper to taste

Prepare at home
Chop onion and mix into hamburger with crushed red pepper
Press raw hamburger mix into a pie tin to ~1/2" thick
Cover hamburger with a thin layer of condensed mushroom soup
Prepare instant mashed potatoes and poor over the hamburger, I usually make the potatoes ~1/2" thick
Place a slice(s) velvetta cheese on top and wrap the pie tin with foil.
I put the prepped meal in a ziplock for storage

Cook
Place the pie tin directly on a nice bed of coals. It'll cook in 10-15 minutes. It is important to keep the hamburger thin so that it cooks thru. Pull it out of fire with a leatherman. The pie tin doubles as a plate. I put the pie tin back in ziplock and take it home to wash, I can usually get 2-3 uses before the pie tin deteriorates.

I've experimented with pie tin cooking for other meals, but meat pie is my favorite. It is best on cold days or right before a nap

Al,

Forgot to tell you that my wife and I were inspired by your recipie and tried a variation on this last trip. We did it like this:

Ingredients
pie tin
foil
hamburger
1 can mixed veggies
1 can creme of chicken soup
1 package of instant mashed potatoes
Spices

We cooked it all in camp. We put the raw meat in the pie plate and let it brown and drained the excess liquid/fat. While cooking the mashed potatoes seperately, we added the vegies and soup mix to the meat. We would have used a veggie creme soup but I have a mushroom allergy and we didn't think celery would taste right. Once it was all mixed together and hot, we plopped a bunch of mashed potatoes on top.

Basically it was a quasi shephards pie - very tasty I might add. In all it made way too much food. We ended up keeping almost 1/3 of it for a campfire snack.

Pete

[spressomon]

Homemade pizza: http://forum.ih8mud.com/showpost.php?p=2127037&postcount=61


Trader Joe's dough...a ton of variations...sliced precooked meat/sausage, thinly sliced fresh mushrooms, pre-grated cheese, atop of pizza sauce in a jar...looks like it would be time consuming and messy to prepare cleanup...but NOT!

[WJinTRSC]

As many eggs as you like

Whatevery Ingredients you like

1 Ziploc Freezer Bag per person

Mix desired ingredients into Freezer Bag
Throw into cooler til Bfast on trip
Bring 1 pot of water(deep enough to cover eggs in bag) to boil
Dip freezer bag in boiling water, pulling out occasionally to check and mush eggs a bit
When eggs are done, they will completely separate from the interiior of the freezer bag.
Open Bag, eat eggs, toss bag, use water for any clean up, teeth-brushing, cocoa, coffee, etc. Enjoy!

[hattrik21]

As many eggs as you like

Whatevery Ingredients you like

1 Ziploc Freezer Bag per person

Mix desired ingredients into Freezer Bag
Throw into cooler til Bfast on trip
Bring 1 pot of water(deep enough to cover eggs in bag) to boil
Dip freezer bag in boiling water, pulling out occasionally to check and mush eggs a bit
When eggs are done, they will completely separate from the interiior of the freezer bag.
Open Bag, eat eggs, toss bag, use water for any clean up, teeth-brushing, cocoa, coffee, etc. Enjoy!

I've had those before and they are one of the easiest breakfasts to make while I've had out in the wild.

[VWVagabonds]

Rather than eating at a restaurant we prefer to buy the ingredients at the open market and create the local dishes on our own on our campstove...

Here are some of the better attempts:

Cao Lau in Hoi An, Vietnam:
http://www.vwvagabonds.com/Bike/sitebuilder/images/CyclincCuisineVietnamCaoLau-425x1580.jpg (http://www.vwvagabonds.com/Bike/CycleCuisineVietnamCaoLau.html)


Rice Noodles with Tofu and Vegetables in Thailand:

http://www.vwvagabonds.com/Bike/sitebuilder/images/LampangLunch8-250x187.jpg (http://www.vwvagabonds.com/Bike/CycleCuisineThailand3.html)


Stir Fry in Bangkok:

http://www.vwvagabonds.com/Bike/sitebuilder/images/CookinginBangkok4-243x318.jpg (http://www.vwvagabonds.com/Bike/CycleCuisine04.html)

Amanda's Father's Guacamole: I forget where this was:

http://www.vwvagabonds.com/Bike/sitebuilder/images/CyclingCuisine0008-187x250.jpg (http://www.vwvagabonds.com/Bike/CycleCuisine03.html)

[spressomon]

Very simple.

Get the best cut of steak you can afford and cut it into thin but wide strips.
Mix in a bowl fresh rosemary and olive oil
Bring a grill to a very high temperature
Coat each strip in the rosemary olive oil, and hand rub some rosemary onto each strip.
Lay each strip onto the grill and flash seer it (very hot grill),
Flip it over and seer the other side

Enjoy it with a nice dark red wine. :)


I tried this last week...great! Thanks for the tip about cutting into wide strips then grilling!

[mountainpete]

I've had those before and they are one of the easiest breakfasts to make while I've had out in the wild.

:iagree:

I like adding some meat to it though - usually a sliced turkey pep.

[slosurfer]

Wow, there are some good recipes in here. I can't wait to try the tequila tomatoes. Anyways, here is my contribution:


Charred Sweet potatoes w/ maple cinnamon butter :camping:

Makes a great sidedish but guaranteed everyone will be having it for dessert too!

I will do the recipe to serve two, but for more people just add more sweet potatoes

Ingredients:
4 large sweet potatoes (not yams, but the actual sweet potatoes that are white inside, you can use yams also but they're not as good) try to get the largest and about the same size and thickness so that they cook about the same. I say 4 for 2 people because it is so good, you will want some later or even saved for breakfast.

Butter

Real Maple Syrup(or regular, but maple is better)
Cinnamon

Equipment needed:
1.Fire that has burned for awhile so that it has produced a good # of coals or charcoal can also be used.
2.Long tongs or something to turn potatoes and retrieve from fire
3.Long fork
4.Small bowl

Step 1. This can be done at home prior to trip. I usually take a small tub of butter and slowly mix in some maple syrup and cinnamon to your desired tastes. The bonus is that this is great with bagels in the morning or warm tortillas, so you will use it many times at the house and while camping.

Step 2. Make sure fire has produced a good number of coals or charcoal is nice and toasty. YOu want enough to pretty much cover the potatoes or at least cover most of the bottom and side of the potatoes. Bonus flavor: use a good smokey hardwood, the last one I used oak and mesquite, add flavor and produce nice hot coals.

Step 3. Put potatoes into the coals and rake coals to cover as much as possible. No foil, nothing, just toss them in.

Step 4. If you can not cover them all the way, you will have to turn them everyonce in a while to insure they are cooking evenly. They will look nasty and charred but that is all right. Use a long fork to poke them, you can tell when they are done when they are nice and soft inside. You can also use the poking method to be able to tell when to flip them.

Step 5. Once they are nice and soft inside, remove from the coals, brushing any embers off, and let cool a few minutes. Brush as much of the charred outside off as you want, I usually just try to knock all the loose stuff off. Cut in half, add butter, as necessary, and eat right out of the charred outsides like a bowl. They are usually so good, I don't even add butter any more. The bigger ones you can find the better, because you will lose some to getting burnt. Not covering them with foil allows them to soak up the smokey flavor while still sweet. It sounds like a weird dish, but people love it.

[jerdog53]

One of the things that my wife always insists that I make is my what has been known as camp stove hash for breakfast.

1 package of Johnsonville Brats sliced
1 green bell pepper or even better a Poblano diced
1 lb. boiled potatoes diced
1 Yellow onion diced
Half a dozen to a dozen eggs scrambled
1-2 cups shredded Cheddar chez

In a large skillet over medium high heat add the brats and brown add the potatoes and work at getting them browning on all sides then add the veggies and cook until slightly soft then add the eggs and cook until set. Near the end add the Cheddar and work into the mix until the cheese softens then salt and pepper to taste and get busy eating this righteous feed!

Must have camp coffee with it as well!


:camping: :clapsmile

[OverlandZJ]

One of the things that my wife always insists that I make is my what has been known as camp stove hash for breakfast.

1 package of Johnsonville Brats sliced
1 green bell pepper or even better a Poblano diced
1 lb. boiled potatoes diced
1 Yellow onion diced
Half a dozen to a dozen eggs scrambled
1-2 cups shredded Cheddar chez

In a large skillet over medium high heat add the brats and brown add the potatoes and work at getting them browning on all sides then add the veggies and cook until slightly soft then add the eggs and cook until set. Near the end add the Cheddar and work into the mix until the cheese softens then salt and pepper to taste and get busy eating this righteous feed!

Must have camp coffee with it as well!


:camping: :clapsmile


:drool:

:camping:

[bovw]

Some friends in PA call that a Dutch scramble. Outstanding!:chowtime:

[LaOutbackTrail]

My favorite:
Salt-N-Pepper Salmon
Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
Add about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.

Here's the full recipe

Salt and Pepper Salmon Recipe: Recipes: Food Network (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34103,00.html?rsrc=search)

If you have an orange... roll it between your palms, squeezing it to loosen the juice. Poke a hole in it with a tooth pick and squeeze a bit of juice onto the cooked salmon. Put the tooth pick back into the orange and eat it later.
:)

Oh and I vacuum seal anything that can be a contaminant and then wash the outside of the vac-sealed bag. Put it in the fridge or freezer (depending on when I plan on eating it) and then pack it in the ice chest. I always put it close to the bottom, since it is vac sealed.

You can also use a fish basket (looks like a toast clamp thingy) and cook it over a pit or fire. I've even wrapped the fish in foil and put it on the coals..... pretty dang good.

[mk4]

I keep it simple most of the time. Usually I arrive back in camp late.

So most of the time I simply grill some meat, cook up some starch and eat it some vegetables.

Tri-tip steaks with dirty rice and corn straight from the can.

http://img181.imageshack.us/img181/2759/img0643yv8.jpg (http://imageshack.us)

[LaOutbackTrail]

I keep it simple most of the time. Usually I arrive back in camp late.

So most of the time I simply grill some meat, cook up some starch and eat it some vegetables.

Tri-tip steaks with dirty rice and corn straight from the can.

http://img181.imageshack.us/img181/2759/img0643yv8.jpg (http://imageshack.us)

Where's the veggie in that pic? Corn is considered a starch.... (forgive me I am taking a food science class....):)

[mk4]

Where's the veggie in that pic? Corn is considered a starch.... (forgive me I am taking a food science class....):)

And all this time I thought I was getting my daily supply of veggies.

[TeriAnn]

http://img181.imageshack.us/img181/2759/img0643yv8.jpg (http://imageshack.us)

May I suggest a change in plates? Aluminum is a very good conductor of heat and can suck the heat out of food faster than you can eat it. Your food will stay warm much longer with some plastic dishes.

I often go for simple as well. A broiled slice of meat, a steamed veggie, tossed green salad with some fruit for desert is my most common simple camp dinner. But I am trying to figure out where to pack a stove top Asian BBQ cooker so I can just cook individual bite size slices of whatever is handy. It is beginning to look like I will need to make a choice between the wok and Asian BBQ cooker for each trip.

BTW, both corn and peas have a high starch content and are often considered a starch. Dual purpose, you can have your veggie & starch in the same item.

[Mc Taco]

I keep it simple most of the time. Usually I arrive back in camp late.

So most of the time I simply grill some meat, cook up some starch and eat it some vegetables.

Tri-tip steaks with dirty rice and corn straight from the can.

http://img181.imageshack.us/img181/2759/img0643yv8.jpg (http://imageshack.us)
Okay, the titanium spork and spiderco knife are spectacular!
It's not really a recipe, but my regular first night meal is sushi. I buy a selection of cut rolls the night before departure. Hand rolls just get too soggy. Place the pieces in "tupperware" and put in the 12v fridge. I recommend rolls that will hold up, like philladelpia rolls, california rolls, and shrip tempura rolls. Spicy salmon if your sushi guy has really fresh stock. And lots of wasabi. No cooking, no clean up, and more time to enjoy the sunset!

[Tucson T4R]

........................... However, this is not really recommended, because very few people like a hare in the stew

:jump: :clapsmile

[pray4surf]

Be well... Ara

Ara - Saw that you are a personal chef. Are you affiliated with the United States Personal Chef Association (USPCA)?

I ask because my sister and her husband started the whole thing years ago. My sister Sue tired of working as a chef for local resturaunts and started cooking meals once a week for friends. When she met Dave Mackay, he saw that there might be a market for this particular service and started the USPCA

United States Personal Chef Association (http://www.uspca.com/)

By the way, those are some wonderful looking dishes you are sharing with us...

I personally have no recipes to share at this time....

Rick

[SAR_Squid79]

Brown bag breakfast:
Items needed- small brown paper bag, 2 strips of bacon cut in half, hash browns or hash brown patty, egg, fork stick, camp fire coals , briquets or cook stove.

Prep: Line bottom of sack with bacon, add hash browns, crack egg on top of all this. Fold the sack closed and roll down the top. Pierce rolled bag with stick and roast carefully over open coals.

The bacon grease will penetrate the sack and prevent burning. Cook until egg is done. Tear off top and eat.
Toss the bag in the fire when you are done and your fork is all that is left to clean up.

This sounds awesome - but can you post a pic of this?

[Scenic WonderRunner]

I don't know where else to post this....so I thought I would post it here. You could either make this at home before you leave for da trailz, then freeze to heat up later.......or if you are camped in the same spot for a few days, you could do this right in camp (beware of Bears in Bear country!....they will love this!......hehe).

~~~~~~~~~~

Stormy Night Comfort Food................

Today I started my special Winter Comfort Food.....since we have a SO CAL winter storm approaching.

Buy One Small Foster Farm Cleaned and Spiced Young Chicken. (Stater Bros. has them).

Put whole young chicken in Crock pot by 4pm the day before you want to eat it.

Pour some Olive Oil over the Chicken.

Fill 3/4 of the way with water, or at least to the top of the chicken.

Cut up one onion and place onion cuttings on top of and around the young chick! (I like young Chicks!)

Now ad more spices........rosemary, thyme, oregano, sage, garlic powder, ground pepper....and any other spice you like.

Cook on High..........overnight.

By 10AM the next morning......

de~bone the chicken.....very carefully because it will be falling apart!...YUM!

Now ad your Carrots, Celery, Potato's, and one more fresh onion. And a small amount of Egg Noodles (you can add more fresh noodles later, $1.00 a bag at Stater).

By 12 Noon.......you got it made....baby!


~~~~~~~~~~~~~~~~

With your leftovers........

You can freeze to perfect portions to be able to re~heat while on da trailz!
It works great to add fresh noodles to your re~heated soup, so you don't have to deal with old soggy noodles from the original cook. So use noodles sparingly as you go along and it works out great! I feel the whole chicky bone thing really adds to the flavor of the whole thing!

It's Awesome!


OK.......

Here is proof positive..........!

(can you tell it's a slow night at "SWR's" house tonight>?!!!).......hehe

http://i71.photobucket.com/albums/i156/ScenicWonderRunner/2007_1206CrockPotWholeChicken0003.jpg

http://i71.photobucket.com/albums/i156/ScenicWonderRunner/2007_1206CrockPotWholeChicken0007.jpg


DUDE!.....Check out that Soup View...........!!!!!!!!!!!

[Jacket]

Bump.....

Planning for a trip next week, and I was looking for a new recipe or two to try out next to (or on) the fire. Tons of great ones in here. Anyone have a yummy one to add?

:eatchicke

[bigredpigdriver]

Tri Tip Teriyaki Recipe
Ingredients:
1 medium Tri Tip steak
1 can pineapple and juice
1 cup brown sugar
1 cup minced garlic
2 cups teriyaki sauce

Instructions:
Put all ingredients except steak in a large zip-loc bag and mix it together well.
Add the steak and let it marinate overnight in a cooler or fridge.

Dump all the contents of the bag into a dutch oven preheated to 325 degrees. Cook for one hour - less time if you like it more rare.

I have a tons of DO recpies because that is what we cook when we are camping