Ocala Style April '19

Page 50


Smoked Potatoes & Onions with Black Peppercorn

This recipe is from my mom and is one of many in my Southern Family Favorites cookbook (Amazon, 2016). She would make this for our family when we were grilling outside. Everything goes in metal pie pans. Wrap the pans up with foil and throw them right on the grill. (*Note: You will need to bring disposable aluminum pie pans and aluminum foil to your campsite for this recipe.)

Ingredients: 4 3 1 1½ If the thought of dining on s’mores and hot dogs has your stomach churning and you’re already reaching for some heartburn medicine, relax—with a little forethought and planning, your camp cuisine will be more like dining alfresco in a trendy pop-up eatery. The key to camp cooking is “mise en place.” It’s a culinary term that means putting everything in place. In other words, have your meal prepped and ready before you head out on your camping adventure. This applies to any meal you are considering on your outdoor adventure—prep at home, seal in plastic Ziploc bags or sealed containers and store in a cooler of ice. If you are thinking of having chicken, place it in a resealable bag, with marinade and seasoning. Hankering for hamburgers? Premake the patties at home and wrap individually. Place in bags and store



in cooler. Make sure to pack plenty of ice over and around your sealed and prepped food bags. Your food must be kept at 41 degrees Fahrenheit or colder to prevent the growth of bacteria. Why use those bags? They will take up the least amount of space. Space is essential when you need to carry everything you require to your campsite. And when properly sealed, the bags will prevent the ice in the cooler from leaking into your food and watering it down, but you will be able to pack ice around them to keep the food chilled. Use a separate cooler with clean ice if you plan on using ice for drinks to prevent any crosscontamination. Also, be sure to bring some extra rags or a potholder to pull hot items off of your grill.


cups potatoes, washed and sliced medium onions, sliced Salt to taste tablespoon fresh cracked peppercorn cups chicken stock (one can of broth from store travels well for camping) stick butter

Home Preparation: At home, slice the potatoes and onions and place in plastic Ziploc bag. › Add salt and fresh cracked pepper and seal bag. › Store in cooler until ready to use.

Campsite Cooking: Preheat grill. › Transfer potato and onion mix from bag to a clean metal pie pan (two if needed). › Pour chicken stock over the potatoes and onions and top with slices of butter. › Cover pie pans with aluminum foil and place on grill for 30 to 40 minutes or until done. › Remove from grill and serve. Use caution when removing foil top, as contents will steam and be very hot.

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