Camping Gourmet: Simple Breakfast & Dinner

Two extremely easy recipes that will create massive jealously from your camping neighbors!

Steak Filet with Blue Cheese & Carmelized Onions

Steak Filets with Blue Cheese & Carmelized Onions

Ingredients Needed:

  • 2 Steak Filets, frozen to stay cold
  • 2 oz Blue Cheese
  • Carmelized Onions
  • 1 tbsp olive oil

Prep:

  • Carmelize onions before leaving for camping trip.  Simply re-heat & serve.

Carmelized Onions

  • 2 tbsp of olive
  • 2 tbsp of butter
  • 1 large yellow onion, sliced into 1/2 inch rings
  • 1 tbsp sugar
  • salt

Heat a large sauté pan over medium-low heat. Add the oil/butter.  Once the butter has melted and is hot, add as many onions to the pan as will fit in a ½” layer in the pan. Sprinkle the salt over the onions.  Cook the onions over medium low heat.  Stir the onions every couple of minutes, and adjust the heat so you here just the merest sizzle.  Cook for 15 minutes then add sugar, continue cooking on medium-low to low heat for another 15 – 20 minutes, stirring frequently or until the onions are soft and anywhere from honey-colored to deep brown.  Let onions cool and place in a zip-lock bag.

Once on campsite to prepare dinner, simply heat your carmelized onions in a pot over high heat with 1 tablespoon of olive oil.  Place steaks on a grill or grate, top with Blue Cheese about one minute before desired doneness.  Plate and top with carmelized onions.

Cream Cheese Bagels & Lox

Cream Cheese Bagels & Lox

Get this — no clean up, no fire needed and a delicious/extravagant morning meal for the campsite.
Ingredients Needed:
  • (2) bagels, pre-sliced before you leave
  • 4 oz package of pre-sliced lox
  • (2) 2 oz packages of cream cheese, you can often find these by the bakery section in the grocery store
  • 1 small jar of capers
  • 1/4  red onion, pre-sliced and placed in a ziplock bag before you leave
To Serve:
Simply smear your bagels with cream cheese, top with red onion, capers, and lox!
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Camping Gourmet: Beer Braised Brats & German Potato Salad

Camping Gourmet

For some reason when camping I cannot bear the traditional and typically expected dining experience of fire roasted hot dogs and canned beans.  I instead feel the need to go above and beyond in planning and preparing simple yet gourmet meals to enjoy around the campfire.  This camping trip I was inspired by Aimee & Mai-Yan’s blog Dirty Gourmet, where they provide a number of gourmet recipes that can be easily accomplished while camping! Thank you ladies for sharing your recipes!

I have discovered the key to camping gourmet is to prepare and chop everything you can before heading out on your adventure.  Chop all your needed vegetables, cook anything you can ahead of time, and baggy the items up so once your out in the wilderness all that needs to be done is the cooking and combining of ingredients.

Night 1: Beer Braised Brats/Peppers & Onions & German Potato Salad

Beer-Braised Brats with Onions & Peppers & German Potato Salad

Ingredients Needed for Brats:

  • 2 Brats, freeze them so they stay cold
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 yellow onion
  • 1 can/bottle of beer
  • 2 tbsp olive oil
  • 2 rolls
  • mustard
Prep
  • Julianne peppers & onions, place in small ziplock
  • Complete Potato Salad, package for travel
  • Put olive oil in a small sealable bottle
Ingredients Needed for German Potato Salad:
  • 1/2 pound potatoes
  • 1/4 yellow onion, quartered
  • 2 slices of bacon, cooked and diced
  • 1/4 red onion, diced
  • 2 tbsp cidar vinegar
  • 1 tsp mustard seeds
  • 1 tbsp canola oil
  • Salt and freshly ground pepper
  • 1 green onion, thinly sliced
  • 2 tbsp chopped fresh parsley
Place potatoes in a large pot with the onion and cover with cold water. Boil until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in bowl.  In a large saute pan add the bacon and cook until crisp. Remove the bacon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

campfire cooking - beer & brats

Equipment Needed While Camping:
  • Pot
  • Tongs
Heat the olive oil in your pot and cook onions until softened.  Add peppers & brats to the pot and add the beer.  Sprinkle with salt and pepper and cover with a lid.  Let the brats come to boil for 20 minutes.  Throw the sausages on the grill to add the crunch for about 10 minutes over high heat.  Let the onions, peppers, and beer cook down in the meantime.  Heat your buns on the grill and then add brats and pepper/onion mixture.  Serve with mustard.

In The Kitchen: Gourmet Camping

Cooking while camping doesn’t have to be straight hot dogs and beans out of can.  Being creative with limited kitchen tools and refrigeration can be a daunting challenge.  While in Jackson Hole this summer I took on planning and preparing two meals that went above and beyond a campers expectations.  With nothing but a man-made fire, a grill grate, tongs, and a few other purchased supplies we dined on a gourmet dinner, both nights.

TIPS:

  • Select recipes that don’t need to many ingredients.
  • If you’re using a cooler for refrigeration avoid things like milk, sour cream, etc.
  • Freeze you meats, cheeses, etc before hand, they can act as ice blocks in the bottom of your cooler
  • If your planning meals for a couple of days make sure you think through what ingredients need to remain best kept and plan to prepare those meals first.
  • Take small plastic bags and fill with any combined spices you might need to make your recipe.
  • Cooking with a wood fire is unpredictable, make sure you give yourself extra time and cut through your meats to ensure they are cooked to your standards
  • The less dishes the better!

Shrimp Tacos

Recipe originated from Kristen’s Recipes and improvised by me.

  • 4 Corn tortillas (double up each taco to prevent breakage)
  • 8 medium or large shrimp, peeled and deveined (buy frozen & already deveined, or buy fresh, deveine at home and freeze)
  • 1/4 cup cilantro still on stems
  • 2 slices of lime for garnish
  • skewers (place in a zip lock bag with water to soak for 24-hours)

Slaw

  • 1/2 c shredded cabbage (pre-shredded bag is easiest)
  • 1/4 c light sour cream (first night camping recipe, as sour cream should really be cold as possible)
  • 2 tbsp chopped cilantro
  • 1 tsp lime juice
  • a pinch of cayenne pepper

Marinade

  • 2 tbsp of olive oil
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp hot sauce (for a kick if you like it hot)

Directions:
Mix cabbage, sour cream, cayenne, salt & pepper, lime juice and chopped cilantro, set aside.

Skewer marinated shrimp and place directly on the grill grate, cook until shrimp is pink on both sides.  Heat your corn tortillas over the fire until soft and flexible.  Build your taco by lining up two corn tortillas.  Place a spoonful of slaw and then a couple of shrimp, top off with some fresh cilantro.  Add hot sauce of your choice for a little spice!

Tri-Tip Kebabs – 2 Different Marinades

Recipes from:  Food Network Magazine’s 50 Kebab Recipes

Pineapple Chili Beef Kebab (improvised by me!)

  • tri-tip, cut into large 1 1/2 inch – 2 inch cubes
  • 2 jalapenos, halved, seeded, and then halved again
  • 1 can pineapple chunks

Toss cubed beef tri-tip with:

  • 3 tbsp brown sugar
  • 3 tbsp chili powder
  • 1 tbsp salt
  • 1/2 tsp fresh thyme
  • 1/2 tsp pepper

Skewer with jalapenos and pineapples  and grill, basting with a mix of 1/4 cup each cider vinegar and brown sugar, and 1 teaspoon chili powder.

Steakhouse Kebabs

Marinate cubed beef tri-tip:

  • 3 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • chopped parsley
  • chopped thyme
  • salt and pepper

Skewer with onion, mushroom, red and green pepper and grill.