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Freakishly Delicious Olives, Warmed by the Fire

Freakishly Delicious Olives, Warmed by the Fire

Freakishly Delicious Olives, Warmed by the Fire

 

1½ C. firm, green, pit-in olives, rinsed of brine

1 tsp. chile flakes

1 sprig rosemary

½ C. extra-virgin olive oil

 

Prepared olives

1 large garlic clove

1 small orange

Mix and pack

 

In a leakproof container or resealable bag, combine the olives, chile flakes, rosemary, and olive oil and transfer to the refrigerator. Do ahead: Kept cold, olives keep 1 week. Add the flavorings at camp: In a small pan, add the prepared olives and set over low heat. Smash and peel the garlic, then add to the pan. Using a sharp knife or vegetable peeler, cut the rind off the orange and add the peel to the olives, along with 2 T. of the orange’s juice. Heat and serve: Let the olives bubble gently for at least 5 minutes and up to 30 minutes. When they’re warm and the smell is glorious, remove from the heat, squeeze in a bit more orange juice, and serve.

Campfire Sausage with Grilled Vegetables & Salsa Verde

Campfire Sausage with Grilled Vegetables & Salsa Verde

Campfire Sausage with Grilled Vegetables & Salsa Verde

 

1 pound Italian Sausage (Sweet or Hot)

1 pound Sturdy Vegetables (New Potatoes, Small Carrots, Beets, Brocolli, Cauliflower or Anything in Season)

Salsa Verde

Fresh Baguette or Slices of Sourdough (Optional)

 

Build a fire in the fire pit. When the fire is hot, place an iron skillet over direct heat. Meanwhile, grill the sausages slowly over the indirect heat portion of the fire. Toss the cut vegetables in salsa verde (reserving some for serving) and roast them in the iron skillet—tossing frequently. If the vegetables start to get too dark before they are cooked through, move the skillet off the direct heat to the cooler side of the grill or grate (you can also move it off the fire onto a stone or wooden surface and tent with foil while the sausages cook). When both sausages and vegetables are done, serve with additional salsa verde and the bread. HINT: *Pack the sausage frozen and it will help keep the cooler cold.

Stuffed Green Peppers

Stuffed Green Peppers

When cooking with foil, make sure that the seams and folds you make are as airtight as possible so as to retain heat. This allows the food inside to cook faster in the same way a pressure cooker operates.

Stuffed Green Peppers

1/2 pound of hamburger
Salt and pepper
One egg
1/3 of cup of diced onion
4 green peppers

shredded cheese, optional

Scrape out the green peppers and wash thoroughly. Mix together the other ingredients and add salt and pepper (to taste). Stuff the mixture into the peppers and wrap each pepper in foil — again remembering to make good seals on the seams of the foil, where you have folded. Place the peppers on a bed of hot coals, and cook on each side for 12-15 minutes.  open, top with cheese, if using, and close quickly and let sit a minute or two to melt cheese.

Note that you can change the filling, but if you use ground turkey, it might dry out before the peppers are tender.  You can add cooked rice or beans, if available, to make more filling to serve a larger crowd.

Campfire Quick Dessert

Campfire Quick Dessert

Quick Dessert

Biscuit mix
Milk or water
Honey

Follow the directions on the biscuit box, using a little less water than called for. Twist the dough around the end of a green stick. Hold and slowly rotate over hot coals until cooked. Dip into honey and enjoy. Honey can be substituted with butter and jam or other favorite topping.

 

 

Dutch Oven Honey-Soy Chicken

Dutch Oven Honey-Soy Chicken

Dutch Oven Honey-Soy Chicken

 

2 chickens, skinned and cut up

1/4 C. of minced onion

1 tsp of minced garlic

1 T. of oil

1/2 tsp of ground ginger

1/2 C. of honey

3/4 C. of soy sauce

 

In a resealable bag, mix soy sauce, onion, garlic and ginger. Then place the chicken in the bag and let this mix sit for at least one hour. Put the oil in the bottom of the oven and then add the marinated chicken. (Save the soy mixture) Bake for one hour with 8 coals on the bottom and 16 coals on top. Mix the soy sauce mixture you kept with the honey and coat the chicken with this mix every ten minutes. Do this when you turn the chicken pieces over.

Campfire Sausage & Sauerkraut

Campfire Sausage & Sauerkraut

Campfire Sausage and Sauerkraut

 

1 lb. Smoked sausage, cut in 2” chunks

2 cans sauerkraut, drained and rinsed

2 T. brown sugar

2 T. maple syrup

 

Combine all ingredients in 10” Dutch oven. Arrange 6 hot coals in a circle and place Dutch oven on top. Cover with a flat lid and place 6 more hot coals on lid. Cook for 60 minutes, adding more hot coals as needed. Serve hot.

Campfire Parmesan Herb Biscuits

Campfire Parmesan Herb Biscuits

Campfire Parmesan Herb Biscuits

 

2 tubes refrigerated biscuit dough (or homemade dough)

1 T. Italian seasoning

2 T. butter, melted

¼ C. grated parmesan cheese

 

In a small bowl, mix together parmesan cheese and Italian seasoning. Generously grease a shallow 12” Dutch oven. Arrange biscuits in pan, leaving ¼” space between each if possible. Brush melted butter over the tops of biscuits. Sprinkle tops with parmesan mixture. Arrange 6 hot coals in circle and place Dutch oven on top. Cover with flat lid and top with 6 more hot coals. Bake for 12-15 minutes, until golden brown. Serve warm.

Campfire Beer Bread

Campfire Beer Bread

Campfire Beer Bread

 

3 C. self-rising flour

½ C. sugar

1- 12 oz. can beer

3 T. melted butter

 

In a large mixing bowl, combine flour and sugar. Add entire can of beer and mix well. Batter will be lumpy. Scrape batter into a well-greased 12” shallow Dutch oven. Pour melted butter over top. Arrange 6 hot coals and place Dutch oven on top. Cover with a flat lid and arrange 6 more hot coals on lid. Bake for 40-50 minutes, until golden brown and toothpick inserted near center comes out clean.