- Nyleve Jan 18, 2005 01:46 PM
I know, I know. It's the coldest freaking day of the winter and I'm looking for camping recipes. Well, I have my reasons. What are your favourites? What do you do over the campfire (I'm not talking barbecue here) that is a)easy; b)divine; and c)doesn't use pre-made ingredients (like XYZ rice mix or cream of mushroom soup).
Think summer. You might as well.
One of my favorite campfire meals from days of old were made in fireside cooking irons. You can bring all sorts of things to make some seriously good 'hot pockets' breads or desserts. I recently bought a few of these for my brother and his family that they use in their indoor fire place. It is a great way to share the cooking experience - set out a bunch of ingredients and let people build and cook their own. My recent favorite creation was blue cheese, red onion and black olive tapenade. If you are planning on hiking and camping they can be a bit of a pain to carry along.
I wrote an article about cooking in the campsite, which was published a couple of years ago. I can't find it online, but If you e-mail me, I'll send you the text and recipes. I don't have them on this computer.
The first time we went camping with our current group of camping friends I pulled out the Dutch Oven and made Short Ribs in a BBQ sauce with grilled onions. They have since all bought Dutch Ovens and we have even done "Dutch Oven Days" at the beach a couple of times. Not only are Dutch Ovens a great conversation piece; they turn out some awesome "grub"!
Among the recipes I have made are the Short Ribs, Cuban Pork Tenderloins with Black Beans & Rice, and Chicken with 40 Cloves of Garlic. Shoot me an e-mail if you would like details.
In the meantime check out this link (don't let the nasty photo of the author scare you away!)
Last camping (backpacking) trip, I made paella. We ended up being snowed out of our original plan and hiked up to a less-secluded cabin instead (so, I'll admit, cooking paella doesn't sound as difficult, but I believe it would have worked just as well). I brought a *large* lightweight pan, used buillon cubes (I never do this, but obviously, packing in a gallon of boiled-chicken water is not ideal), pre-cut all veggies save the onion (you have to cut the onion right before you cook, trust me on this) and peeled all garlic, carried in cans of tomato and artichoke hearts, put all spices in a plastic baggie, and pre-measured the rice. It turned out quite good and paella is traditionally cooked over an open fire anyway so there you go.
If you are car camping and not worrying about weight, this should be a cinch.
Another guy brought in eggs for a scrambled breakfast--a dozen of them pre-cracked into his nalgene and ready to go.