THE CAMPING AUTHORITY - ISSUE 9 - MAY 2015 50CAMPFIRES COOKING WITH CAST IRON WHAT YOU NEED TO KNOW THE RECIPESTASTY FOR THE OUTDOORSGREAT ISSUECOOKINGPLUS:30INSIDE: TIPS TO BECOME A CAMPFIRE COOKING MASTER7
THETHROUGHFLY 18 SUBMIT ARTICLES Click hearingWecommentsonFillCONTACToutpleasedirectlyCampfiresupcomingadvertisingIfADVERTISINGClickGEARhereREVIEWShereINQUIRIESyou’reinterestedinineitheranissueofthe50Magazine,oronthewebsite,clickhere,andfilltheform.USoutthecontactformourwebsitewithanyorquestions.lookforwardtofromyou! tocompiledmoreabringTheIt’sJUST5SomakingovercookingThereOVERcookingpairstobox.itemreasonsusYes,IRONWITHCOOKINGCASTit'sheavybutletgiveyoualltheit'sanessentialforyourcampFromcookingcleanup,castironperfectlywithoutdoors.THEFIREisjustsomethingaboutyourmealdirectlythecampfire.Itmightbeyousalivaterightnow.goaheaddiginwiththeserecipes.GRILLIN’ITalwaysagoodtimetogrill.heat,thechar,andtheseartheflavorofamealtonewlevel.Grillingisaboutthanjuststeaks,sowe’veavarietyofrecipesencourageyoutofireitup.BE THE MASTER If you have a burning desire to hone your cooking skills over the campfire, you have found the right place. We have 7 tips to get you started on the path of outdoor cooking mastery. THE wordsTheSTEAKPERFECT"perfectsteak"—thosespiralusintoaworld of happy thoughts. It takes practice and a few good tricks to master. We’re here to help with a few tips to get started. 126 148
The right gear will go a long way in elevating your cooking experience. With the gear we’ve laid out, you’ll be an outdoor cooking expert in no time.
IRONED OUT:
The camp stove is a staple in most folks camping equipment. With endless creations to make, we have chosen 5 recipes to bring meal time at the campsite up a BBQnotch.
24
CAMP STOVE STYLE
404438
30 GET COOKIN’
IT UP Just about anything can be wrapped in a foil packet and turn out delicious. That’s the beauty of the foil. From appetizers to entrees the foil packet is an easy camping meal. Here are recipes we love.
Damon Holter, host of the TV Show “Fired Up Food” and owner of Croix Valley Foods. Learn about the new TV series and and some of his BBQ master's secrets.
Put down that colored water for a can of delicious craft brew. Canned beer is the way to go when camping, but you don’t have to sacrifice taste for convenience.
IN THE CAN
It takes some practice, some trial and error but once you get it right — cooking in a Dutch Oven is an incredible way to make a camping meal. From entrees to desserts the Dutch Oven does it all.
PACK IT PERFECT
It’s an art form. A perfectly packed cooler is essential for a weekend away. So we’re getting a little scientific with tips to help you pack it perfectly.
20WRAP
It’s one of the easiest ways to cook over the fire, the Pie Iron. The meal possibilities are nearly endless; from desserts to dinner. Here are a few recipes to love.
(PIE)
34SHARETHEFIRE
JoinSECRETSMASTERusasweinterview
IN (DUTCH)THE OVEN
26
I’ve somehow let go of my OCD when it comes to food cooked over an open fire. I’ve let go of the perfection I expect of myself in the kitchen, and even the backyard grill. There’s something about a burnt recipe made and eaten outdoors that doesn’t taste quite as bad as it does at my dining room table. Granted, I prefer a perfectly toasted grilled cheese in my pie iron — but I’ve loosened up.
OVER THE YEARS,
4
50CAMPFIRES THE COOKING ISSUE
This month we’ve jumped into cooking outdoors head first. We’re not just talking about putting something at the end of a stick, and roasting it over an open flame — but really enjoying a meal designed to be made outside. Whether you’re a Dutch Oven veteran or novice, we think you’re going to love the recipes that we’ve assembled to let your coals do the Ifwork.you
5 MAY ’15
prefer the convenience of either a grill or a portable stove, we’ve got you covered with recipes that range from Buffalo Chicken Flatbreads to Bread Pudding. We haven’t forgotten about the campfire either — with foil packets, pie irons and even open flame getting their credit on the following pages. Our editors even snuck a few tips and tricks carefully blended with some great beer and food pairings.
My point isn’t to really “kill” your microwave, but rather take a vacation from it. Let’s be honest — that’s why you’re venturing out in the first place. It’s an escape. Regardless if your food is perfectly toasted or black and crunchy — enjoy it. I hope you enjoy this issue of the magazine — and I’d love to hear if you try out any of theNickrecipes!
Camping is meant to be relaxing, so we’re betting that fretting over what to make or how to make it is not the way you want to spend your weekend. There are so many great recipes to be cooked over the campfire, from the traditional hot dogs to a hearty potato soup. If you have the right info, tools and equipment, you’ll be cooking over the campfire like a champ in no time.
7 TIPS TO BECOME A CAMPFIRE COOKING MASTER
If it is cooked over a campfire it is automatically the best food you have ever tasted. There is really no comparison and no way to imitate it. Cooking on an open flame outdoors just gives food that smoky, charred, flame ridden goodness. But for some people it can be intimidating and that is why these 7 tips will help you become a campfire-cooking master. They are simple, yet effective, tips for making sure that cooking for the campfire goes well.
6 50CAMPFIRES THE COOKING ISSUE BE THE MASTER
3
Foil packet meals are a godsend. Cooking over the campfire doesn’t throwing a meal in tin foil, wrapping it up and putting it in the hot coals until it is ready. Foil packet meals are extremely versatile from dessert to dinner, there are thousands of meals that can be made in tin foil. The art of the foil packet meal alone would make you a campfire-cooking master.
This will drastically change how well you can cook over a campfire. With the addition of a good grill grate, you’ll go from only being able to make hot dogs to it,butoffercampsitesringsofmeals.fullmakingcourseAlotcampfireatdoagrill,letsfaceyoudon’t know what has touched that.
There are tons of portable grill grates to choose from and most are inexpensive. Plus you can get some really quality grates that are going to make cooking over the campfire easier.
want a more consistent heat. To make the best fire for cooking, let it burn down to those white hot coals, pile them up under your grill grate and let it work its magic. We always like to have a dedicated cooking area, so moving the nice hot coals to one side as the fire is still going on the other side.
USE SKILLETIRONCASTA
2
7 USE OLIVE OIL TO HELP COOK MEALSCAMPING
7 MAY ’15
DON’T COOK OVER AN OPEN FLAME
Olive oil is your best friend when campfire cooking. Use it liberally. Olive oil can give any dish a little bit extra and is absolutely perfect for meats. We rub it all over the fish or meat that we are about to grill, and add a good amount of salt. Just those 2 ingredients can change the taste of an entire meal — in a good way. We use olive oil in most of our dishes from high heat cooking to frying. It also goes great on salads and in dips!
INVEST IN GOOD UTENSILSGRILLING
Cast iron is a necessity if you are cooking over an open flame. It will never get ruined, if you season it well the flavor of cooking on cast iron is amazing. You can cook anything on it and clean up is a breeze. Just a damp cloth to wipe it out!
FLIP IT. FLIP IT REAL GOOD. We’ve all burnt food before and cooking over a campfire can be even trickier for knowing when something will burn. As hard as we try, hot coals are not like an oven, sometimes the Every few minutes so that it can cook more evenly and has a lower chance of being
This is a common misconception with people who are new to campfire cooking. They just assume the hottest part of the fire would be the raging flames. But this is thenthenotsomething,tryingyouthenecessarilynotcase.Ifaretrulytocookjustburnoutside,you
Trying to grab food from the campfire grill grate or from the coals with your hands is a bad idea. You’ll only make that mistake once, and then you’ll get yourself a good pair of grilling tongs, flipper and oven mits. They can stay in your camp box and having tongs to grab or turn food that is cooking over hot coals is a must.
1
5MEALSPACKETFOILMAKE
6
4INVEST IN GRATEGRILLCAMPFIREA
50CAMPFIRES 8THE COOKING ISSUE
CAMPING COWBOY HOT DOG
Hot Dogs are a staple meal at any campsite, but they can get boring pretty fast. This Cowboy Hot Dog recipe is easy to make and prepare at the campsite. This recipe livens up the plain old hot dog. Having the ability to make a quick but tasty meal goes a long way while out in the woods. If you are looking to do the least amount of food preparation when you are at your campsite, prepare the bacon ahead of time and keep it in the cooler. This cheesy, bacon goodness goes well with baked beans, potato chips or foil packet potatoes.
INGREDIENTS 8 hot dogs 8 hot dog buns 10 slices of bacon, ¼cookedcupbarbeque sauce ½ cup shredded cheese ½ cup fried onion stacks INSTRUCTIONS In a skillet or in the oven cook the bacon. Once cooked, crumble and place in a bowl or baggie. Grill hot dogs over the campfire, near the end of cooking place the buttered buns on the grill grate to toast. Put hot dog in bun and spread with a portion of the barbeque sauce. Add bacon crumbles, fried onion stacks and top with shredded cheese.
INGREDIENTS 8 all beef hot dogs 8 hot dog buns ½ red pepper, sliced ½ yellow pepper, sliced 2 cups pulled pork 1 tomato, chopped ½ onion, chopped 3 tablespoons cilantro, 2choppedgreenonions, chopped 1 jalapeno, chopped ½ tsp garlic powder salt and pepper, to taste salsa, optional
Pico De Gallo In a bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Hot Dogs Cook hot dogs either over the campfire or on the gril. Scoop about 2 tablespoons of the pulled pork on to the hot dog, cover with grilled peppers and pico de gallo. You can also add salsa if you would like.
We like hot dogs, but we rarely crave a hot dog unless its load with a bunch of other goodies. Cooking a hot dog over the campfire is a tradition for most camping trips, but we promise they can be more exciting than just the standard ketchup and mustard toppings. We’ve made everything from Chili Cheese Frito Dogs to Nacho inspired hot dogs, but this hot dog creation with grilled peppers, pulled pork and pico de gallo may just take the cake.
MAY ’159
INSTRUCTIONS
GRILLED PEPPERS AND PULLED PORK HOT DOG
STRAWBERRY & BANANA S’MORE
INGREDIENTS 1 graham
banana
Break graham cracker in half and spread the cream cheese on 2 sides. Place your strawberry and banana on one side of the graham cracker. Roast your marshmallow to desired doneness and then add to the graham cracker topping with the other half of the cracker.
1 tbsp cream cheese 1 marshmallow 1 strawberry, sliced 3 slices
It doesn’t have to include chocolate to be an excellent s’more. We know that sounds like a lie, but we promise, we’re not lying. Adding a little cream cheese, marshmallow and fruit like strawberries and bananas really gives this treat a new flavor. So go ahead, eat a few — the addition of fruit makes them healthy, right? cracker of INSTRUCTIONS
50CAMPFIRES 10THE COOKING ISSUE
INSTRUCTIONS Put one slice of Italian bread in greased Panini grill. Sprinkle 2 tablespoons cheese onto bottom half of each bun. Cover with meat, giardiniera peppers, remaining cheese and tops of Brushbun. outsides of sandwiches with oil. Stick Panini grill in the goals of the fire for 3 to 4 minutes on each side or until cheese is melted and sandwiches are golden brown. Make sure to watch as they can burn quickly.
MAY ’1511
ITALIAN LOVERS PANINI
BACON AND EGG BREAKFAST QUESADILLA
INGREDIENTS 6 eggs 8 flour tortillas 1 cup shredded cheddar cheese 8 bacon strips, cooked and broken into 1piecesgreen onion, sliced olive oil
INGREDIENTS 1 cup Giardiniera peppers 1 ½ cups mozzarella cheese 8 oz sliced salami 8 oz black forest deli ham 6 Italian b uns 1 tbsp olive oil
INSTRUCTIONS In a skillet fry bacon, until desired doneness and then use the same pan to scramble Lightlyeggs. oil one side of a tortilla and then flip. Spoon eggs over half of the un-oiled tortilla. Sprinkle with cheese, bacon, onion and any other desired toppings. Cover with the second tortilla and lightly oil. Place the quesadilla on the grill grate of a campfire. Cook for 2-4 minutes and flip to brown and crisp the other side. Watch carefully as it can burn quickly.
You’ve probably heard of a pie iron, but have you heard of a Panini iron? If not we suggest dropping everything and running to the store to pick one up. We’ve found it to be a real treat to have endless options for delicious, hand-crafted sandwiches right at our finger tips. One of our favorite Panini’s to whip up is this Italian Lovers. If you like Giardiniera peppers then you’ll love this.
We’re bringing the quesadilla to the breakfast table. This dish is stuffed with eggs, cheese and bacon then enveloped in 2 crispy tortillas — what more could you want? This quick and easy breakfast will have the whole family jumping out of their sleeping bags to get that fire roaring and throw their quesadilla down over the flames of a grill grate.
THE PERFECT (GRILLED)
SEASON GENEROUSLY WITH KOSHER SALT I mean really rub it in to both sides. Why? Because if your steak is an inch and a half thick it’s the only part that you can season. The salt on the outside has to be enough flavor for that full bite, because the inside is not seasoned.
1
ABUTYOU'LLRULES...THREETHESEFOLLOWYOUNAILIT.FIRST,HERE'SQUICKTIP: Get a good thermometer to round out your steak skills. Some people like to use the finger test but that’s a little to imprecise for
LEAVE IT OUT FOR 30 MINUTES BEFORE COOKING
MAY ’15
3 SUCCINCT SUGGESTIONS TO SUCCULENT SUCCESS
3 UP.WAYITCRANKUP.
We’ve all been there. It’s time for you to break out a fresh pack of your favorite steaks and fire up the grill. Depending upon the cut and thickness, you may be wondering how to get the most out of your particular cut of meat. Even if you don’t splurge on the high dollar steaks, you still want something delicious.
If your grill has a “crazy inferno” setting, use it. Commercial kitchens are often cooking choice cuts at 1000 degrees or more. You probably can’t get that hot at home, but do your best. You want that outside to be nice and charred at the end. The goal here should be to instantly sear the steak when it hits the grill. This will help hold in moisture steak.outsidecaramelizeandtheofthe IF
You’re going to have a hard time getting it to cook evenly if you throw it from the fridge right to the grill. If you like your steaks medium rare like me, this will ensure that the center is nice and warm when it comes off the grill. Just remember, never, under circumstances,anycook a cold steak.
50CAMPFIRES THE COOKING ISSUE
ROAST BEEF WITH ROASTED RED PEPPER PANINI
Sandwiches are a classic campsite meal. But you don’t have to get all boring with the cold deli meat, hunk of lettuce and mushy white bread. Heat it up, get that cheese melted and while you’re at it — press that bread, make it a Panini. We’ve done just that with the Roast Beef Panini packed full of delicious roasted red peppers. It’s easy to make and both kids and adults can indulge.
INGREDIENTS 3 tablespoons soy sauce 2 tablespoons honey 1 tablespoon vegetable oil juice of one lime 2 garlic cloves, minced 1-2 teaspoon Siracha ½ teaspoon red pepper flakes 2 tablespoons cilantro, chopped 1 lb boneless chicken breasts, cut in to 1 inch pieces
INSTRUCTIONS In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour. We like to freeze ours and then let it thaw in the cooler until we are ready to make it. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear. INGREDIENTS 10 oz roast beef deli meat, chopped 4 slices pepper jack cheese 6 oz roasted red pepper, chopped ¼ cup onion, chopped 8 slices of bread
INSTRUCTIONS Chop the roast beef, red pepper and onion. Butter your bread and add a half of a slice of the pepper jack cheese. Add roast beef, onion and roasted red pepper. Put the other half of the cheese on the meat mixture and top with the other piece of buttered bread. Heat grill to about 375 degrees and throw your sandwich on. After about 3 minutes flip the sandwich. Use a grill press to delicately push down on the sandwich to create the Panini. Grill for anoter 2 minutes and serve.
HONEY LIME CHICKEN KEBABS
A good marinade can go a long way on meat. This marinade for Honey Lime Chicken has a great bite and flavor. The honey and lime combination gives that great sweet and tangy taste as the soy sauce melds the flavors. It seems that any meal on a stick is better and that statement is correct for these chicken kebabs. It is an easy meal to throw on the grill at the campsite and pairs very well with rice or noodles.
MAY ’15
INSTRUCTIONS
JuicyINGREDIENTSLucy
Shrimp
For The Rice In a cast iron skillet heat butter along with rice and sugar over the grill. Once aromatic add juice of 1 lime and stir. Add the 2 cups of water and salt. Cover and cook for 13-17 minutes. Once cooked, stir and add cilantro. Taste and add more lime if necessary.
The flavors of Mexico can show up right at your campsite with this Tequila Lime Shrimp and Cilantro Rice meal. Plus there is tequila involved with the meal, so it has to be good. Both dishes are packed with flavor yet compliment each other very well, making this an easy choice. With a simple marinade and a quick turn on the grill, this meal can be made in no time at the campsite.
INGREDIENTS
50CAMPFIRES THE COOKING ISSUE SOUTHWEST
TEQUILA LIME SHRIMP WITH CILANTRO RICE
For The Shrimp Mix together tequila, lime juice, garlic, green onion, salt, cumin and pepper. Slowly add olive oil and whisk together. Add shrimp and marinate in the fridge or cooler for 1-4 hours. Thread shrimp on to skewers and preheat grill to medium heat. Place shrimp on grill and cook for about 3-4 minutes on each side. Remove from the grill, take the shrimp off skewers and serve immediately.
INSTRUCTIONS
JUICY LUCY BURGER
1 lb shrimp ¼ cup olive oil 1/8 cup tequila 1/8 cup fresh lime 1juicegreen ¼choppedonion,tspminced garlic 1 tsp cumin Skewers
Sometimes we just crave a good burger. These cravings can happen at any time and need to be satisfied quickly. If you’re looking to try something different, but easy, this Southwest Juicy Lucy Burger will hit the spot. It blends the love of Mexican food with the love for burgers to create a spicy pico de gallo infused Juicy Lucy Burger. If you are unfamiliar, a Juicy Lucy Burger refers to a burger with cheese stuffed in the middle of the patty. Yes, you read that right. Everyone should have at least one Juicy Lucy Burger in his/her life, but after you have one, you’ll definitely want more.
2 lbs ground beef 12 oz queso fresco cheese 1 tablespoon taco seasoning 1 tablespoon water 6 slices of pepperjack cheese 6 hamburger buns taco sauce, for topping salt and pepper, to taste lettuce, for topping Pico De Gallo ¼ cup yellow or red onion, diced 1½ cups tomatoes, diced 1 small jalapeno, diced 1 tablespoon garlic, minced 2 tablespoons lime juice 2 tablespoons cilantro, chopped (plus extra for garnish) salt and pepper, to taste
Mix your hamburger with 1 tablespoon of water and 1 tablespoon of taco seasoning. Form 2 patties for each burger. Grab one patty and form a well in the Spoonmiddle.inabout 2 tablespoons of the queso fresco. Cover with the second patty. Seal the edges really well. Chop all of your ingredients for the pico de gallo. In a separate bowl, combine all of your ingredients and set Cookaside.the burgers on a grill or grill grate for 6-10 minutes per side, or until desired doneness. When almost done, add a slice of pepperjack cheese. Before serving, add 1-2 tablespoons of taco sauce, ⅛ cup of pico de gallo and lettuce.
1Ricecup long grain rice 1 tsp butter 1-2 limes ½ tsp sugar 3 tbsp cilantro 2 cups water salt to taste
BUFFALO FLATBREADCHICKEN
Pizza on the grill — there is just something about that char on the bottom of the crust. We’re convinced it makes pizza better. Buffalo Sauce has spread from just wings and has made its way on to salads, sandwiches and even pizza. For good reason, it’s delicious. The combination of Buffalo Sauce and Greek Yogurt in this flatbread recipe gives a depth of flavor that will have your mouth rocking. Using rotisserie chicken makes life easier at the site and sprinkling on the bleu cheese crumbles really completes this delectable flatbread.
INGREDIENTS
INSTRUCTIONS In a small bowl, combine the Buffalo Sauce and yogurt. Spread the mixture evenly on both flatbreads. Top with chicken, onion, mozzarella cheese, bleu cheese crumbles, and green onion. Heat the grill to about 400 and throw the pizzas on. Cook for about 10-12 minutes, checking often at the bottom of the flatbread. Remove when cheese has melted and bottom of flatbread has a golden brown color.
1 cup skim mozzerella cheese 2 cups shredded, cooked rotisserie chicken 2 tablespoons blue cheese, crumbled green onions and cilantro, to top the pizza
MAY ’15
1/3 cup Franks Red Hot Buffalo Sauce 3 tbsp Greek Yogurt, plain 1/8 cup red onion, chopped salt and Pepper to taste 2 Naan flatbreads
The only pan that graces the grill grates of our campfire is cast iron. For those who camp light, lugging a heavy pan is clearly not practical, but for most of us who have transportation relatively close to where your tent is pitched, should add a pan to the camping gear box.
18 50CAMPFIRES THE COOKING ISSUE CAST IRON IT DESERVES A PLACE IN THE CAMP BOX
B techniquescleaningcookwareordinaryecauselike WASHINGSCOURINGSCRUBBING,OR in a dishwasher can remove or damage the seasoning on cast iron pans, you don't have to do it! So if you’re a real germaphobe the cleaning process on cast iron might give you the willies. But if you can wrap your head around it, we promise it is making the pan that much better.
If you’re a newbie to the expansive world of cast iron cooking, there are a few key features that set it apart from the rest. Cast iron’s ability to withstand and maintain very high temperatures but retain an even cooking surface, makes it unique. Unlike most pans that would scorch, cast iron can be set directly on a grill, over the campfire, or on a stovetop. They are great pans for just about anything — especially for searing or frying.
A seasoned pan has a COATINGRESISTANTSTICKcreated by polymerized oils and fats. For those of us who are not chemistry majors, “polymer” is a natural or synthetic compound that consists of large molecules made of many thefromandsurfaceprovidescookwarelayeriron.andvegetablelayerprocessPane.g.identicalbondedchemicallysmallermolecules,starchandnylon.seasoningisabywhichaofanimalfatoroilisappliedcookedontocastTheseasoningprotectsthefromrusting,thenon-stickforcooking,preventsfoodinteractingwithironofthepan.
TO SEE OUR TIPS FOR SEASONING YOUR CAST IRON, CLICK HERE. 19 MAY ’15
T HE FORHAVEPARTBESTISYOUAPANLIFE
M ost neveradvocateironcastlovers washing cast iron pans at all, they SIMPLY WIPE THEM OUT AFTER USE, or wash them in hot water with a stiff brush. Another common approach is to scrub with coarse salt, rinse and dry thoroughly.
You can’t say that about many other things. Cast iron is inexpensive and with a little care will treat your food well for a long time. Just found your grandmother’s old cast iron pant? Don’t throw it out! Season, clean and use it like it’s brand new.
If we’ve done our job, you’re currently researching cast iron pans and where to purchase. Cast iron is perfect for the campsite and allows you to easily cook over the campfire — which we all have to agree is the best part of camping.
50CAMPFIRES 20THE COOKING ISSUE
CHEESY SLOPPY JOES
STUFFED FRENCH TOAST
MAY ’1521
INSTRUCTIONS In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper. To assemble, spray the pie iron with cooking spray. Put buttered bread face down in pie iron, cover with about 3 tablespoons of Sloppy Joe mix and 1 tablespoon of cheese. Cover with other piece of buttered bread and close pie iron. Cook over hot coals for 2 minutes, turn and cook the other side for 2 minutes. Check often as it can burn quickly.
INGREDIENTS 1 pound lean ground beef ¼ cup onion, chopped ¼ cup green bell pepper, chopped ½ teaspoon garlic powder 1 teaspoon prepared yellow mustard ¾ cup ketchup 3 teaspoons brown sugar salt to groundtasteblack pepper to taste cookingbutterbread spray
We go camping to relax, not spend all day preparing meals for our family to eat. But we want to eat well, so we need to find something easy. The campfire provides an easy way to make meals, especially if you have a pie iron. From biscuits and gravy to breakfast burritos the possibilities are endless. We love trying new ideas that would be fun to make and fast to clean up. We landed on Stuffed French Toast in the pie iron. We were not disappointed.
INGREDIENTS 2 slices cinnamon swirl bread 1 tsp chopped walnuts 1 tablespoon cream cheese 5 banana slices 1 ¼eggcup milk maple syrup for serving
INSTRUCTIONS
Spray pie iron with cooking spray or melted Inbutter.aseparate bowl, combine egg and milk and Dipbeat.the cinnamon swirl bread in the egg mixture. Put 1 slice in pie iron, spread 1 tablespoon of cream cheese onto bread. Add the 5 slices of banana and 1 tsp walnuts. Top with second dipped bread. Cook until browned. Usually around 3 minutes per side. Make sure to check often, as it can burn quickly. Serve with maple syrup.
We love using a pie iron for multiple reasons: there is rarely any difficult clean up, everyone can use them, and they make easy — handheld meals. This pie iron Sloppy Joe went over well with the whole family. By adding a little cheese to the mix you’re able to get the Sloppy Joe’s to easily melt together and stick.
1 can cream of chicken 2 tubes of Pillsbury big crecent rolls salt and pepper to taste cooking spray
50CAMPFIRES 22THE COOKING ISSUE LOADED HAM & CHEESE OMELET
The pot pie, it’s one of the greatest comfort foods — and it can easily be brought to the campsite. After a long day of hiking, swimming or geocaching a good warm meal is what you need. This pie iron Chicken Pot Pie recipe is so simple yet delicious. So if you’re a pie iron master and looking for something different to make, you need to try out this Chicken Pot Pie.
INGREDIENTS 5 eggs, scrambled ½ green pepper, diced ½ onion, diced ½ red pepper, diced ½ cup shredded cheese 8 oz carving board Ham, chopped 2 packages crescent rolls cooking mushrooms,sprayoptional
6 oz Oscar Mayer grilled chicken breast strips
INSTRUCTIONS Dice the ham, green pepper, red pepper and onion. You can combine in one container if you want or leave them separate. In a skillet, scramble the 5 eggs. To assemble in the pie iron, spray both sides with cooking spray, lay out 2 crescent rolls in the bottom of the pie iron and press together. Add your egg, ham, diced veggies and Covercheese.themixture with 2 more crescent rolls and pinch the sides all around to seal. Put in the coals of the fire, cooking 2 minutes per side. Check often as it can start to burn quickly.
On a chilly morning, it is a little tough to get out of a warm sleeping bag and crawl out of the tent. But knowing you’re about to make an amazing pie iron breakfast helps get you moving and the Loaded Ham & Cheese Omelet that we prepared was well worth it, I promise. We’ve always loved a good omelet and this pie iron version is simple to make and oh so delicious straight from the coals of the campfire.
INGREDIENTS
EASY CHICKEN POT PIE
1 can mixed vegetables, drained 1 teaspoon chicken bullion granules
INSTRUCTIONS In a sealable container mix the grilled chicken breast strips, cream of chicken, vegetables and chicken bullion. Add salt and pepper to taste. Keep refrigerated or in a cooler until needed. Grease the pie iron. Roll out crescent rolls and use 2 triangles to pinch together in one side of the iron. Put about 1/4 cup of the chicken mixture on top of the crescent roll. Cover the mixture with another crescent roll. Seal the edges by pressing down on the Placedough.thepie iron near the coals of your campfire. Let it cook on each side about 2 minutes. Check often as it can burn quickly.
SANDWICH When preparing a camping excursion we look through the cupboards for inspiration. One time, stowed away was a can of beef ravioli. That got us thinking, what if we made a pie iron sandwich out of that? Beef, marinara a little bit of pasta. It could be like a meatball sub or baked Italian dish. To go all the way in with this idea, garlic bread was needed in place of regular bread. After the first Ravioli Pie Iron Sandwich was made, and devoured we knew this recipe was a keeper!
INGREDIENTS 1 can beef ravioli 1 package Garlic Texas Toast 1 tablespoon shredded cheese Cooking spray INSTRUCTIONS Spray the pie iron well with cooking spray, Lay a piece of Texas Toast on one side of the pie iron. Spoon 2 raviolis with marinara sauce on to the Texas Toast and sprinkle with cheese. Put the second piece of Texas Toast on top of the raviolis. Squeeze the pie iron shut and place near the coals of the campfire. Cook for 2 minutes per side. Make sure to check frequently as they can burn quickly.
23 MAY ’15
RAVIOLI WITH GARLIC TOAST
PERFECT 7
LIDSGET7THEOUT USE IT TIPS FOR PACKING A COOLER
When we head out for a weekend outdoors, planning goes into everything. We want to try to make the best of the limited time we have outdoors. We plan the weekend out in advance and everything we need to bring. We plan everything we need for the cooler, but never plan out how we should pack it. Just throw everything in the cooler and throw ice on it? Wrong! Below outlines the art of packing your cooler.
1 GET CLEAN START WITH A CLEAN COOLER. NO ONE WANTS FOOD PACKED INTO A DIRTY COOLER. SIMPLY WASH IT OUT WITH SOAP AND WATER. 4 COOL EVERYTHING BEFORE YOU FILL THE COOLER. FREEZE YOUR WATER AND MEAT PRODUCTS BEFORE YOU HEAD OUT. FREEZING HELPS KEEP WATER COLD AND KEEPS FOOD FROM SPOILING PLUS IT PROVIDES ADDITIONAL ICE TO KEEP EVERYTHING NICE AND COLD.
BAGS3ON TOP STORE FOOD IN BAGS AS THE TOP LAYER ABOVE THE PACKED ICE. 6 FILL 'ER UP! PACK THE ENTIRE COOLER AS FULL AS YOU CAN SO NO WARM AIR SLIPS IN. IF YOU END UP WITH EXTRA ROOM, WE SUGGEST MORE BEER AND HOTDOGS AS FILLER. CANS AND BOTTLES TO THE BOTTOM OF THE COOLER SO THEY STAY COLD FOR AS LONG AS POSSIBLE. A WARM BEVERAGE ON A HOT SUMMER DAY IS NOT IDEAL. SHAKE5 IT ON DOWN ADD ICE ON TOP OF THE BOTTOM LAYER AND SHAKE THE COOLER SO THAT YOUR ICE FALLS IN BETWEEN ALL THE ITEMS.
SUBMERGE!2 ADD
STORECONTAINERSTIGHTWATER-PLASTICTOFOODITEMS.DON'TWASTESPACE—USETHEAPPROPRIATESIZE. 24 50CAMPFIRES THE COOKING ISSUE PACK
25 MAY ’15
50CAMPFIRES 26THE COOKING ISSUE
CAMPFIRE CHICKEN GYRO
INSTRUCTIONS
BBQ CHICKEN QUEADILLA WITH SPINACH AND CARMALIZED ONIONS
It’s unmistakable. The gyro. From the tzatziki sauce to the pita a gyro is unique. We like to break away from the norm of the typical camping food and create dishes that we would belly up to the table at home to eat. This recipe for chicken gyros are easily created in a foil packet and stuffed in to a pita. With a little amount of prep and virtually no clean up these gyros are sure to be a hit on your next camping trip.
MAY ’1527
INGREDIENTS ½ large onion, thinly sliced 1 tablespoon butter 2 cups cooked chicken, shredded 2 heaping handfuls baby spinach ¼ cup barbecue sauce 2 cups mozzarella cheese, shredded 4 vegetabletortillas oil INSTRUCTIONS Bring water to a boil in a 2 qt sauce pan. Boil 2 chicken breasts for 20 minutes. InShred.asaute pan, heat butter. Add onion and cook on medium-low until soft and starting to caramelize usually takes 15-20 minutes. Add shredded cooked chicken and fresh spinach to the onions. Season with a pinch of salt and stir just until chicken is warmed through and spinach starts to wilt. Take off Grabheat. tin foil and spread a little butter on one side. Lay one tortilla down and spread 2 tablespoons of BBQ sauce. Add ¼ cup of cheese to one side. Add a ½ cup of the chicken mixture on to your cheese. Sprinkle another ¼ cup of cheese on and top with the other tortilla. Fold the foil sealing the edges, place directly in the coals. Let cook on one side for 3 minutes and then flip. Make sure to check for burning. Repeat with the other tortillas to make two quesadillas. Cut each quesadilla into eighths. INGREDIENTS 2 boneless skinless chicken breasts cut in 1cubestomato, chopped ½ onion, sliced 1 cup tzatziki sauce 1 clove garlic, minced 1/2 tsp salt 1 tsp pepper ½ tsp oregano 1 cup lettuce 6 tinpitasfoil
Cut chicken, onion, tomato and garlic and set aside. Take tin foil and spray with cooking spray. Place your chicken, onion, tomato and garlic on the tin foil. Sprinkle with salt, pepper and oregano. Seal tin foil and cook over a grill or campfire for 20-30 minutes. Check once for Scoopdoneness.chicken mixture in to pita and top with tzatziki sauce and lettuce.
When you think of a quesadilla, most of the time you think of the Mexican version with cheese, chicken and some peppers. But the quesadilla can do so much more. We have made a wide variety of quesadillas from breakfast to dessert and they’ve always been tasty. We recently made a BBQ Chicken Quesadilla packed full of spinach, caramelized onions and cheese.
INGREDIENTS
INSTRUCTIONS
INSTRUCTIONS Place sliced sausage, jalapeno and red peppers, onions and garlic on a large sheet of greased heavy duty foil. Mix hot sauce and sweet & sour sauce in a small bowl and pour over sausage and veggie mixture. Seal the foil tightly. Wrap another sheet of foil around the packet and seal tightly. Place foil packet on grill or fire grate. Cook for approximately 40 minutes. Turn every 10 Removeminutes.from fire and slit the foil open carefully. Enjoy alone, or with eggs, rice or potatoes.
2 tablespoons Worchester Sauce 1 cup breadcrumbs or crushed saltine crackers ½ cup water, beef broth or beer ¼ cup parsley, chopped Ground pepper and salt to taste
1 lb. smoked sausage, sliced diagonally in 1 inch slices 3 jalapeno peppers, sliced 3 garlic gloves minced or chopped finely 1 red pepper, cut into bite size pieces 1 sweet onion, cut into bite size pieces ¼ cup hot sauce (I use Louisiana Hot 1Sauce)10oz jar of sweet & sour sauce (I use La Choy Sweet & Sour Sauce) Heavy duty aluminum foil Spray Crisco to grease the foil
2 to 3 large onions 1½ lbs ground beef ½ pound bulk sausage 2 eggs 2 to 3 cloves of garlic chopped ⅓ cup ketchup
SWEET AND SPICY SMOKED SAUSAGE WITH VEGETABLES
If you’re like us, you’re always searching for something unique to wrap in tin foil and throw in the campfire. Hope you’re prepared for this Onion Bomb recipe. We’ll admit, we were skeptical, we like onions, but it seemed to be A LOT of onion. But we were pleasantly surprised at just how freakin’ good they were. The onions came out juicy and flavorful and the burger was perfect. You just can’t go wrong with that combination!
Nothing says camping like a meal cooked over an open flame. Anything from desserts to hot dogs, everything is better cooked over flame. It just tastes better with that campfire smell infused in the food. To get a little sweet and spicy in your life, try this recipe for Sweet and Spicy Smoked Sausage & Vegetables in a foil packet. It is such a simple recipe, yet so delicious!
Mix ingredients all together with clean hands (except onions). Form a meatball to fit between the two onion shells. Secure meat between the two pieces of onion. Use Foil sheets that are just a bit bigger than the onion. Grease before placing bombs on the prepared foil. Put a drop of water on each onion ball before wrapping. Wrap each onion ball in the foil with a twist at the top. Place the foil balls in the hot coals. Cook for about 10 minutes, flip-over, and cook another 10 minutes. Keep a close eye on packets so as not to burn in case the fire is too hot. Serve with potatoes, a salad and crusty bread.
INGREDIENTS
50CAMPFIRES 28THE COOKING ISSUE ONION BOMBS
INSTRUCTIONS
CAMPFIRE: Make sure to use heavy-duty aluminum foil, place the foil packets in the hot coals and let cook for 15 minutes. The vegetables will be steamed and the fish
LEMON VEGETABLESTILAPIAHERBWITH
Foil packet meals can make the camping experience much more enjoyable. There is no messing with pots and pans, just put it in tin foil and let it cook. We love to make fish, but it can be messy sometimes especially at a campsite. But after some trial and error we found this is foil packet recipe for Tilapia and Vegetables that the whole family can enjoy! It provides for easy customization and the lemon herb flavoring really brings the dish all together.
2 green peppers, sliced 8 oz sliced mushrooms 2 zucchini, sliced 1 lemon, sliced lemon & herb seasoning tin butterfoil
INGREDIENTS 4 tilapia fish filets (or any white fish)
Slice the green pepper, zucchini and lemon. Tear off two pieces of tin foil that will be big enough to wrap the meal. Take a small amount of butter and grease the tin foil where you will be laying the fish. Lay the fish in the middle of your tin foil, sprinkle with lemon & herb seasoning. Pile a quarter of the green peppers, zucchini and mushrooms on to the fish in the middle of the tin foil. Take 2 lemon slices and squeeze over the meat and vegetables. Bring the ends of the foil together and seal shut. Do this for the rest of the fish filets.
GRILL: Place the foil packets on a hot grill and close lid. Grill for 15 minutes. The vegetables will be steamed and the fish flaky. Let cool and serve.
MAY ’1529
G30 50CAMPFIRES THE COOKING ISSUE It’s one of the best experiences you can have outdoors — cooking on a campfire, grill or other outdoor apparatus. The smoky flavors, charred exteriors and perfect sear marks just make all food taste better. The right gear will go a long way in elevating your outdoor cooking experience and the gear below will help get you there. You’ll be an outdoor cooking expert in no time. KEEPGEAR:ONCOOKIN’
31 MAY ’15
The Freescape Kit also includes two Gerber Knives: The Camp Kitchen and Pairing Knife. Each knife features a textured rubber grip for no-slip cutting, detail.andGerberblade,ultra-sharpconstruction,full-tanganfineedgeandlegendaryconstructionattentionto
Coghlan’s Carbon Steel Cookset is perfect for the family car camper. Even when camping, we still try to provide a meal for the family, and this cookset can make it much easier. We all like when things come in a set, ready for us to use straight out of the box and Coghlan’s does this the best. This set has everything you would need to make a nice camp meal. The outside of this set is carbon steel with a non-stick coating on the inside, so you aren’t spending time scrubbing dishes. We love that it all comes nested together giving us so much more room in the camp box for other necessities. $59.99
G
COOK CARBONCOGHLAN’SITSTEELCOOKSET
The Lodge Grilling Griddle is currently the only cast iron grilling “basket” that we know of, and it has several advantages over cheaper grill baskets. First, it’s not going to warp over high heat. Secondly, the cast iron will sear your vegetables more efficiently than a thinner metal. The spacing between the grates from the unique grid design is small enough to completely capture food but big enough to allow plenty of smoke and heat through to properly sear the food and add a tremendous amount of flavor. And as we all know, cast iron will last forever if it’s properly
GEARPREPITGSIOUTDOORSSPICEROCKET
The GSI Outdoors Spice Rocket includes a salt and pepper shaker and four universal spice compartments. Weatherproof caps and shaker components screw together to keep spices dry and flavorful. The large double one-fluid ounce compartments securely screw together to keep the condiments dry and flavorful. With large capacity compartments, this salt and pepper shaker will handle extended camping trips. Removable spice labels, filler caps as well as a choice of course and fine screens for different spices, increase ease of use. The clever module design is infinitely expandable to carry any number of spices, and the clear co-polyester resin body is lightweight and resilient. $12.95
GRIDDLEGRILLING
NAIL -IGRILL2IDEVICESIT iDevices-iGrill2 takes all the guess work out of grilling. Powered by Bluetooth Smart Technology, iGrill2 monitors the internal temperature of your food and seamlessly reports real-time temperatures to an app to alert you that your food is perfectly prepared. With a 150’ Bluetooth range you are able to step away from your grill and be in constant contact with what is going on under the grillhood. One of the best features is the ability to monitor up to four separate probes within a single app. This means you can cook steak, fish, or chicken at the same time and know when each is perfectly cooked without worrying about over or under-cooking foods with varying cook times and safe internal $99.00
32 50CAMPFIRES THE COOKING ISSUE
GEAR 33 MAY ’15
50CAMPFIRES 34THE COOKING ISSUE
INGREDIENTS
1/2 teaspoon hot pepper sauce 3 boneless skinless chicken breasts, cut into 1-inch cubes
1 lb Johnsonville® Smoked Sausage, cut into 1/4-inch slices
MAY ’1535 DEEP DISH BREAKFAST BAKE
1 lb breakfast sausage ½ onion, diced 24 eggs 1 can of cream of mushroom soup 1 cup of milk 2 cups of cheese 1 red pepper, diced 1 bag of shredded hash browns 1 tbsp season salt
2 teaspoons dried basil 1-1/2 teaspoons dried oregano 1-1/4 teaspoons salt 1/2 teaspoon cayenne pepper
1/2 lb uncooked shrimp, peeled and Hotdeveinedcooked rice INSTRUCTIONS In the greased Dutch Oven cook the smoked sausage. Remove and set aside. Cook the cubed chicken breast. In the Dutch Oven, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage. Cover and cook at about 350 degrees for 30 minutes. Check a few times to stir. Add shrimp, cover and cook 15 minutes longer or until shrimp turn pink. Serve with rice.
There is something satisfying about getting dinner together and then just letting it cook. No standing over the camp stove or grill. Just throw it together and let it cook. That’s why the Dutch Oven is such an essential part of our camp cooking experiences. The possibilities that can be cooked are endless, including this super flavor packed Jambalaya. On a fall evening, huddled around the picnic table with the campfire roaring — this Jambalaya will hit the spot.
INGREDIENTS 1 can diced tomatoes, undrained 1 can beef or chicken broth 1 can tomato paste 3 celery ribs, chopped 2 green peppers, chopped 1 onion, chopped 5 garlic cloves, minced 3 teaspoons dried parsley flakes
FLAVOR PACKED JAMBALAYA
INSTRUCTIONS
A hearty breakfast is mandatory when you’re camping — especially if you’re going to be out hiking or on the water all day. We promise this Deep Dish Breakfast Bake is just that. Packed with sausage, cheese and hash browns, it has everything a true breakfast bake should. It’s great to cut into bars for serving. It’s always been a hit when camping and is pretty easy to make!
Add the sausage and ¼ of the onion into the Dutch Oven, cook until sausage is browned. In a separate bowl mix all the eggs, cream of mushroom soup and milk. Add salt, the rest of the onion, and red pepper. Take the sausage and onion mixture from the Dutch Oven. Take ½ of the sausage and layer the bottom of the Dutch Oven. Next layer a ¼ bag of hash browns. Pour the egg mixture over the hash browns and meat layer and sprinkle 2 handfuls of cheese on top of the egg mixture. Add the remaining amount of sausage, onion, and bacon for this layer. Layer the remaining amount of hashbrowns on top, place the lid on the Dutch Oven, and cook at around 350 degrees for 45 minutes or until the eggs are cooked. Remove the lid. Layer again with cheese. Cover for a few minutes until the cheese melts. Remove, let cool and slice!
50CAMPFIRES 36THE COOKING ISSUE HEARTY POTATO SOUP
1 tsp
4 to
1 tsp
cubes 1 can [12 ounces] evaporated milk 3 tbsp
tsp minced
INGREDIENTS ¾ pound
2 tsp
1 medium
into
1 tsp
½ tsp
bacon, diced 1 medium onion, chopped 5 lbs of potatoes, peeled and
INSTRUCTIONS
This Hearty Potato Soup sure sings to our Irish blood! It’s everything you want in comfort food and perfect on some of those chilly weekend trips. Perfect for a large group, this Dutch Oven recipe puts all our favorites into one piping hot pot of soup. Beware — the whole group will devour it. of cut bite size chucks carrot, cut fine bouillon butter 5 parsley Worcestershire sauce ground mustard ground nutmeg salt red cayenne pepper
In Dutch Oven, cook bacon until tender but not crispy. Remove cooked bacon from pot and place on paper plate. In the bacon grease cook onions until onions are tender. Remove onions and place with cooked bacon and cover. Pour water into the pot. Add the potato chunks, carrots and bouillon cubes. Bring to a boil, cover and cook for twenty minutes or until tender. Do not drain because the water is the liquid part of the soup Stir in the remaining ingredients: evaporated milk, butter, parsley, Worcestershire sauce, mustard, nutmeg, salt, and red cayenne pepper. Mix well. Add cooked bacon and onions. Cover and cook soup for ten minutes or until heated thoroughly. Add additional water, milk or beer if soup is too thick for your liking.
5 to 6 cups water 2 chicken
When the evening air brings a chill to the campsite this hearty Dutch Oven Chunky Chili will warm up the night. With a little bit of prep work, this chili is easy to throw in the Dutch Oven and forget about while you enjoy the company of friends. It’s seriously delicious served with cornbread or even crushed up crackers. Everyone will be bellying up around the table waiting to ladle themselves a bowl. 2 lbs lean ground beef EASY CHERRY COBBLER
This easy Cherry Cobbler is easy to make and a great alternative to the ordinary s’more. Striving to create recipes that allow for easy preparation and cooking at the campsite, this cherry cobbler hits all the criteria. We’d suggest giving this dessert a try. It’s simply delicious!
30 oz ounce can of cherry pie filling ½ cup dry cherries 1 tablespoon grated orange peel [need small 1½1grater]cupflourtsp.baking powder ¼ cup firmly packed brown sugar ½ tsp cinnamon ¼ cup soft butter ½ cup pecans [I use whole but chopped will work also] ¼ cup milk 1 egg, lightly beaten Cooking spray
INSTRUCTIONSINGREDIENTS
1/8 cup of cooking oil 1 onion, diced 1 red pepperm diced 1 large jalapeno pepper, 3dicedgarlic gloves, minced 1 can diced tomatoes, 1undrained15oz.can tomato sauce 1 can black beans, drained and rinsed 1 beef bouillon cube 1 cup beef broth 1 package chili seasoning 1/8 cup of chives 1 tsp salt or to taste 1/2 tsp ground pepper
DUTCH OVEN CHUNKY CHILI
Are you ready to graduate to something sweet beyond s’mores?
INSTRUCTIONSINGREDIENTS
In a Dutch Oven, combine pie filling, dried cherries, and orange peel. Heat mixture to boiling over campfire, grill or on camp stove. In a separate bowl, mix flour, baking powder, brown sugar and cinnamon together in a bowl. Cut in soft butter with a fork until crumbly. Stir in Combinepecans.milk and egg in a cup and beat until mixed. Add to flour mixture and mix to moisten dry ingredients. Drop spoonfuls of dough onto hot pie filling. Cover the Dutch Oven and allow it to cook at 375° for approximately 25 minutes. Serve alone or with whipped cream or ice cream. Insert fork in cobbler, if batter does not stick, it’s ready. Serve warm. I garnish with the leftover orange slices.
MAY ’1537
Place beef bouillon cube in 1 cup of water to dissolve and set aside. Sauté diced onion, red pepper and jalapeno pepper in Dutch Oven until onions are tender. Add the minced garlic just before adding the hamburger to the pot. Stir and brown the Addhamburger.saltand pepper to the ground beef. Add the can of diced tomatoes, can of tomato sauce, and can of black beans. Add chili seasoning packet, chives, and the 1 cup of beef broth stirring contents thoroughly. Stir and bring to a Keepboil.ata temperature,constantcover and simmer about 20 to 30 Youminutes.canadd additional beans such as red, chili or kidney beans. If too thick add a splash of beer. Ladle into bowls and serve with cornbread, crusty bread or crackers. Dress up with sour cream, shredded cheese or diced raw onions.
38 50CAMPFIRES THE COOKING ISSUE BLACK ALE BREWERY: Bent Paddle Brewing Company STYLE: American Black Ale ABV: 6.0% TASTING NOTES: This black ale pours a dark, black color with hints of dark amber with a huge tan head with excellent retention. The aroma is slightly sweet and roasted malt with layers of oats, chocolate and caramel malt. Bold hops and earthy undertones form a solid flavor backing where sweet notes of chocolate and caramel malt are able to come through. FOOD PAIRING: Bent Paddle Black Ale pairs well with grilled meat such as steaks or burgers. Perfect for a summertime cooking.
FOOD PAIRING: This beer has many flavor layers that compliment each other well. Ethos IPA pairs nicely with bold, spicy foods such as Indian Chicken Curry.
OLD CHUB BREWERY: Oskar Blues STYLE:BreweryScottish Strong Ale ABV: TASTING8.0%NOTES: This strong Scotch ale pours a dark body with a dark, hazel-glow and a tan head. The aroma is very malty with hints of dark fruit sweetness and smoke. With this beer, the taste directly follows the nose. Old Chub has a full malt taste with hints of chocolate and roasted caramel and a dark fruit, floral finish.
FOOD PAIRING: This beer pairs perfectly with smoked beef or fish (particularly salmon).
ETHOS IPA BREWERY: Tallgrass Brewing Company STYLE: Dry-Hopped Indian Pale Ale ABV: TASTING6.8%NOTES: This dry-hopped India Pale Ale pours a slightly hazy amber hue with a foamy, offwhite head. The aroma is sweet with orange peel and notes of grapefruit. It’s mixed with a grainy aroma and slight earthy undertones. The Ethos IPA has a bold, sour-bitter flavor that is expected of an IPA. Grapefruit notes dominate the taste initially with layers of fruit flavor while finishing with solid earthy tones.
50CAMPFIRES 40THE COOKING ISSUE
MAY ’1541 BREAD PUDDING WITH MAPLE BOURBON GLAZE
CAST IRON HAM AND VEGETABLE QUICHE Recipe by Damon Holter, Host of Fired Up Food Quiche made in the Great Outdoors is a hearty breakfast or brunch option to get the day going. It is packed with protein and is one of the easiest items to prepare. Ham, mushrooms and zucchini flavors are absorbed beautifully into this Cast Iron Quiche, making this a real treat to prepare. It’s an easy breakfast as once the ingredients are in the pan. You basically set it and forget it and let the stove top do the work.
INSTRUCTIONS
INSTRUCTIONS
⅔ cup cheese in the bottom. Slice zucchini in ¼” slices. Grill hamsteak over medium heat (325°) until char marks appear. Remove from grill and cube. Put zucchini, mushrooms, cubed hamsteak, and onion on top of cheese.Whiskeggs and half and half. Pour over ingredients in pan. Top with remaining cheese. Place on stovetop, covered on medium high until crust is brown and knife inserted into center of quiche comes out clean — approximately 20-40 minutes. Check often to see if it the eggs have set.
Roll out dough and place in 12” cast iron skillet (or transfer from foil pan if using preformed Putcrust).
INGREDIENTS ½ french bread loaf, cubed into ½” pieces 3 tbsp. butter, melted 1 cup white sugar 4 eggs 2 cups ½ & ½ 1 tsp. vanilla extract 1 tsp. cinnamon 1 tsp. nutmeg ½ cup brown sugar Maple Bourbon Glaze: 1 ½ cups pure maple syrup ½ cup bourbon whiskey 2 cups brown sugar 2 tbsp. butter
Variations of bread pudding are enjoyed the world over, from bread pudding eaten with custard in Malaysia to bread pudding soaked in coconut milk in Puerto Rico. This is a quick and easy Bread Pudding recipe that will have you enjoying an effortless dessert after a meal so you still have time to catch a gorgeous sunset and relax.
Place cubed bread in cast iron pan. Whisk remaining ingredients (except for brown sugar) together in bowl. Pour mixture over bread, pressing bread down with fork to ensure all bread gets coated with mixture. Evenly distribute brown sugar over top. Place covered pan onto stovetop over medium heat and cook for approximately 25-30 minutes or until edges begin to brown and caramelize. Maple Bourbon Glaze: Combine all ingredients in small sauce pan. Cook over medium-high heat until sugar dissolves and begins to caramelize (approximately 5-8 minutes), stirring constantly to prevent scorching. Serve warm over top of bread pudding and enjoy!
INSTRUCTIONS
Recipe by Damon Holter, Host of Fired Up Food
frozen pie dough, thawed 1 zucchini 2 cups sliced mushrooms 1 hamsteak 1 medium onion, chopped 8 ½eggscup half and half 8 oz. Swiss cheese (shredded)
Normally you’d think of eating fish and chips within the walls of a British pub, but we think about making this classic dish in the open air of the great outdoors. The freshness of the dish pairs well with the outdoor vibe. Whether the fish comes from a successful day on the water or a quick trip to the market, Fish and Chips is a fun dish to make for friends and family.
INSTRUCTIONS To Make Fish: Crush the Macadamia Nuts. On a plate, mix up the crushed Macadamia nuts, 1 tsp. of Lawry's seasoning salt and the Panko breadcrumbs. Crack 2 eggs in a bowl and place each piece of fish in the egg. Roll the fish filets in the breading mixture till coated. On your outdoor stove heat ¼ inch of oil in a fry pan till 375F-400F. Place the breaded filets in the frying oil. Cook filets for 3 minutes a side. When the fish is done remove from the fry pan and place on a plate with a paper towel to absorb excess oil and season with Lawry's seasoning salt.
To Make The Home Fries: Use a fry pan (preferably cast iron) to heat the olive oil to 375F. Slice potatoes in to cubes and carefully place in heated olive oil. Fry potatoes for 5-7 minutes or till potatoes are golden brown. With a slotted spoon remove fries from oil and place on a plate covered with a paper towel to absorb the extra oil. Sprinkle sea salt over fries and serve warm.
⅔ cup olive oil 1 tsp. Sea salt
50CAMPFIRES 42THE COOKING ISSUE
2 tsp. Lawry's seasoning salt 2 Lemoneggs slices Home Fries: 6-8 yukon gold potatoes
CAST IRON FISH AND CHIPS
Fish:INGREDIENTS
4 medium white fish filets 1 cup olive oil ¼ cup Macadamia Nuts ¼ Panko bread crumbs
INSTRUCTIONS In small bowl, mix rice and 1.2 cup water. Soak 5 minutes; drain. Stir in thawed Invegetables.askilletwith a little bit of olive oil, cook chicken. Once completed add rice, ¼ cup water, veggies, honey, lime and sriracha. Cover and cook for 5 minutes. Top with cilantro and serve.
INGREDIENTS ½ cup instant brown rice 3/4 cup water, divided ½ bag frozen peppers and vegetables, 2thawedboneless skinless chicken breasts, cubed 2 tbsp honey 2 tbsp lime juice 1 tbsp sriracha ½ tbsp cilantro, chopped 1 tsp olive oil
Dirty rice is a traditional Creole dish from Louisiana that combines white rice with the trinity of Cajun aromatics (peppers, celery and onion) along with ground meat and other spices to give this dish its namesake. While many variations exist, this recipe for Creole Dirty Rice is as easy to prepare, as it is to consume. Looking to make this the star of the meal? Simply add some sausage, chicken or shrimp to the mix and you’ve got yourself dinner!
Sweet and spicy — it’s just so good. You won’t be disappointed with this Honey Sriracha Chicken mixture. Combined with vegetables and rice it’s a great dish to break out at the campsite. A combination of fresh and frozen ingredients makes this easy to whip up and throw in a pan for a deliciously quick meal.
MAY ’1543
HONEY SRIRACHA CHICKEN WITH RICE AND VEGETABLES
LOADED CREOLE DIRTY RICE
INGREDIENTS 2 tbsp. olive oil 1 ½ cups long grain white rice 1 ½ cups chicken stock 5-6 chicken livers, chopped 1 green bell pepper, finely diced 1 large onion, finely diced 1 stalk celery, finely diced 2 roma tomatoes, diced 3 Tbsp. Damon’s Louisiana Rub Damon’s Louisiana Rub: 4 tbsp. fine salt 3 tbsp. granulated garlic 3 tbsp. granulated onion 3 tbsp. dried oregano 2 tbsp. dried basil 2 tbsp. paprika 1 tbsp. ground thyme 1 tbsp. black pepper 1 tbsp. white pepper 2 tsp. cayenne pepper
INSTRUCTIONS Heat olive oil in cast skillet. Add peppers, onions and celery to skillet and cook approximately 5 minutes until they begin to soften, stirring Addoccasionally.chickenlivers and cook additional 5 minutes, stirring often. Cook until edges of liver begin to brown. Add remaining rice, chicken stock, rub and tomatoes. Stir thoroughly. Cover and cook until most of the liquid has been absorbed and the rice is tender (approximately 20 minutes). Stir occasionally.
44 50CAMPFIRES THE COOKING ISSUE MAY ’15 ON THE LINE: FIRED UP FOOD
Pairing a passion for cooking with a passion for the outdoors has allowed Damon Holter, host of the new TV series Fired Up Food and owner of Croix Valley Foods, to express his art on barbecue slathered hunks of meat. And we’ve done a taste testing. His art is delicious. We had the chance to sit down with Damon and learn about the new TV show, what activities he has cooking and his inspiration for Croix Valley Foods.
AN INTERVIEW WITH...
50 Campfires: What other activities do you participate in within the cooking industry?
I also perform grill.inspireexperiencehopesatdemonstrationscookingandclassesnationaleventswiththetoimpartsomeofthattoothersandhelppeopletogetoutand
50 Campfires: What type of products does Croix Valley Foods make? Damon Holter: Croix Valley Foods hand-crafts awardwinning barbecue sauces, steak sauces, marinades, dry rubs
45 MAY ’15 BARBECUED CHICKEN CORDON BLEU
50 Campfires: What makes the Fired Up Food show unique? Damon Holter: Fired Up Food differs from other cooking shows in a few ways. To begin with, everything is about being able to recreate the recipes I showcase at home as a complete meal. Each episode features an appetizer, entree and dessert, and we provide the complete recipes and instructions for everything on the Fired Up Food website. If there's something I'm making that looks exciting, I'm showing you how to recreate it with ease. The other thing that really makes this show unique is digging a little deeper into some of the ingredients and techniques by showcasing experts that expand a little on the subject. I may be using shrimp in a recipe, for example, but how much do you know about selecting the right kind of shrimp? We explore more than just the basics.
50 Campfires: Word on the street is that you will be hosting the TV series, Fired Up Food. What is the premise of the show? Damon Holter: Fired Up Food is all about cooking with fire; whether it's on a grill, smoker, camp stove or campfire. I'm creating new and unique recipes each episode, showing the viewers how they can recreate them at home and coax amazing flavors out of their outdoor cooking experiences. The show can be viewed Saturdays and Sundays on Outside Television. The Fired Up Food website will play host to all the recipes from the show, plus many, many more. It will also be a resource for great BBQ tips and tricks and the gear that will help you create masterpieces.
Damon Holter: Not only do I own a food manufacturing business, Croix Valley Foods, but I have my own competition BBQ team and I compete in food challenges across the country. My competitive nature has sent me to the some of the world’s largest cooking stages, battling head to head (and beating) some of the top chefs in the nation. Having spent over 15 years in the restaurant industry, I've taken the skills from a diverse culinary background and applied them to what I'm doing today.
46 50CAMPFIRES
COOKING
50 Campfires: Where did the inspiration for Croix Valley Foods come from? Damon Holter: My family owned a steakhouse in Northern Wisconsin for a number of years where I created a house steak sauce that we served with every meal. The sauce went with everything we served, from steaks to pork, chicken to duck. Customers were always asking if they could buy it to take home. After years of demand and my desire to leave the restaurant industry, I eventually turned my attention to manufacturing the sauce and getting it on the market. We started with 3 steak sauces and, 6 years later, have nearly 20 products on the market.
50 Campfires: Are there other areas you plan on branching out to in the near future? Damon Holter: The future is always a big unknown for me. I'm very passionate about what I'm doing and am always excited to see what tomorrow brings. Croix Valley Foods is continuing to grow and the launch of the new Fired Up Food television series is just the beginning, as I hope to continue to make my television career bigger and better. We'll see what happens — it's always a fun ride! THE ISSUE
and Bloody Mary Seasonings. Our products are extremely versatile and used to enhance the flavors of so many dishes, whether used for marinating before cooking, basting while grilling or for dipping once it's time to eat. Croix Valley products are found at more than 400 retailers nationwide and on our website.
50 Campfires: How did cooking become a passion for you? What is your favorite type of cooking? Damon Holter: Growing up, cooking was always an interest of mine. I learned to cook from my mother and would spend time in the summers perusing cookbooks and creating dishes. I would often send a list of ingredients with my parents to the grocery store so I could cook the family meal. Upon opening a restaurant with my parents, my passion for grilling really ignited, and the rest is history.
My life centers around BBQ and grilling...it's a true passion for me that not only anchors my professional life, but also surrounds my life outside of work. From BBQ and food competitions to amassing a sizable line-up of smokers and grills that I use on a daily basis, the smoke is always rolling around me. If there's a fire lit, I'm usually looking for a hunk of meat to throw at it.
Nothing tops off a great day in the outdoors like good food. On the trail, in the backyard, shore lunch or tailgating, the controlled heat and tough construction of the All-Terrain Grill delivers the goods without fail. ZIPPOOUTDOOR.COM 3-PIECE GRILL SET™ - $29.95 VALUE WITH PURCHASE OF ALL-TERRAIN GRILL AT ZIPPO.COM/GRILLOFFERFREE Offer valid until 11/1/15 at 11:59 p.m. (EST). Enter promo code 50CAMP1 at checkout. Must be 18 years of age or older to purchase. All items are subject to availability. Prices and offer are subject to change, be suspended, or terminated without notice at any time. All purchases are subject to bank authorization prior to processing. We reserve the right to cancel any order for any reason. Orders accepted from consumers in the United States only. Not valid with any other offer.
W e hope magazine50enjoyingyou’retheCampfiresas much as we enjoy writing it. At 50 Campfires we’re passionate about getting people off the couch and into a new adventure. We believe that 50 campfires. com is one part of a much larger effort to reconnect people with the trees, rivers, trails and campfires. But — as much as we believe that, we know we can’t do it alone.
That’s where “Share The Fire” comes in. We need your help. We both know that rediscovering nature is what is needed right now. The more that 50 campfires is shared, the more that happens. Please help out by sharing 50 campfires. You can facebook, blog, tweet or share a pin on Pinterest — it’s up to you. We’re giving away prizes each week to people who “Share The Fire.” Thanks for helping out!
THESHAREFIRE CLICK HERE
The June issue is the quintessential summer camping, holiday and outdoor guide. Summertime means outdoor parties and the celebration of America. Want to spice up your Fourth of July with tips, new gear and 4th-themed cocktails? Look no further. Ahhh, freedom, fireworks and cocktails… did we mention how much we love summer? June is also the host of the Great American Camp Out on June 27th. We’ll have all the tips and gear to make this official “go camp” day memorable. If time flies when you are having fun, how are you going to spend the longest day of the year? We’ll have recommendations that you don’t want to miss.
Sweet Summertime HOLIDAY PREP AND GREATCOCKTAILSAMERICANCAMPOUT AROUND THE BEND: JUNE
SUMMER. A season that, a few months ago under the grip of winter, seemed like a cruel, veiled promise of some way-off distant future. Well, it has finally welcomed us with open arms. June is where the rubber meets the road and we all stop talking about summer and officially start living it. If the longest day of the year (that’s June 21st) and enjoying warm weather isn’t enough motivation to get out and celebrate the season with camping and outdoor activities, we don’t know what is.
