Post your Camp Recipe's

[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 eepwall:

 

[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...

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

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

... 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!!!

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

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...

to this...

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

Be well...

Ara

 

[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]

What to cook when near a beach.

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!

 

[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...

... 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...

30 sec set up...

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!

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

 

[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...