Post your Camp Recipe's

[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

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.

 

[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.

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]

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.

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

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

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