You can make the balsamic syrup at home a few days before you leave, then reheat at campsite as radicchio is cooking. Recipe from Bruce Jacobs Grilled Radicchio With Balsamic Syrup Heat through stir in green onions, salt and pepper.Īt camp: Grill steak over open flame until desired doneness. Remove pan from heat and add Jack Daniels. Make sauce: Melt butter in large sauté pan add onions, mushroom and garlic. Rub steaks with marinade place in zipper-lock bag. ![]() Make marinade: Combine juice, olive oil, rosemary, thyme, black pepper, lemon zest and salt in food processor, and mix to form a paste. Two 12-ounce Porterhouse steaks cut 1/2-inch thickġ 1/2 tablespoons whole black peppercornsġ/2 cup prepared brown sauce (i.e. The sauce should be reheated just before serving. Marinate steak and make sauce the day before you leave. Remove from grill, cut into 4 pieces.įrom Bruce Jacobs, former executive chef for Bristol Farms Cowboy Steak With Jack Daniel Sauce Cook approximately 60 seconds, butter uncooked side, and then flip over. ![]() Brush with melted butter place quesadilla oiled side down on grill. Fold over empty half of tortilla to enclose filling. Place 1/2 of cheese on half of each tortilla, top with salmon, cucumber, onions. Slice vegetables at campsite just before grilling. In camp, Use 1⁄3 cup of mix to 1 cup of hot water.Īdapted from “The Well Fed Back Packer” by June Fleming, Vintage Books Salmon QuesadillasĢ ounces Cambozola or blue cheese, slicedġ/4 cup hothouse cucumbers, thinly sliced with peel intact Outback ovens will turn your camping stove into a convection oven. If you love good coffee, take a miniature espresso pot you can put on a camping stove. Take good camping cookware, pot grippers, lightweight plates, cups, silverware, utensils such as a cheese grater, spatula, vegetable peeler, measuring cups that can double as drinking cups, cutting boards and plastic egg holders. On longer hikes, you should take in 20 percent more calories.įoods such as fruits, nuts and seeds are nutritionally dense and filled with energizing carbohydrates. Since any good hike will burn an abundant amount, you can afford foods higher in fat than usual. Take up to two quarts of water per person per day.įorget counting calories. Grated Parmesan lasts forever and enlivens most dishes. If you want Brie, put it inside a hard plastic container. Hard cheeses such as Swiss or cheddar last longer and don’t bruise. Pack fragile produce such as avocados or tomatoes inside a hard plastic container. Use brown paper bags except for lettuce greens and fresh herbs, which are happier in a zipper plastic bags wrapped in wet paper towels. To make vegetables last longer, don’t cut, wash or wrap in plastic. Powdered drinks such as lemonade, coffee and tea are best add hot water and pour into a reusable tin cup. Don’t take oranges, bananas or avocados unless you enjoy the smell of aging rinds. Remember, you must carry out what you carried in, including cans, peels, cores and seeds. Pack ingredients for each meal into separate sacks, dividing them up into days and being careful to label everything. ![]() This is the only exception to the cardinal rule - never take glass on a camping trip. Remove canned or glass bottled food to leakproof, hard-plastic bottles and jars, except the liquor, which should be placed in a wine carrier or packed very carefully, with padding around it. Label packages include recipes if necessary. Take packaged and boxed food out of thick paper or plastic repackage in light plastic resealable bags. ![]() Packing tipsĮliminate the original packaging. List all nonfood items - cooking equipment, fuel, utensils, storage containers, including different sized zipper-lock bags and hard plastic bottles.ĭecide on your menus compile a list of ingredients to purchase, then a checklist for each recipe, to make sure you don’t forget anything when packing. I’m a much happier camper if I have chili oil, balsamic vinegar, herbes de Provence, sun-dried tomatoes, fresh garlic, candied ginger, Dijon mustard, sesame seeds, fresh Parmesan, parsley, basil, thyme, mango chutney, sparkling water, a few half bottles of good wine and an airplane-sized bottle of brandy to flavor after-dinner coffee. Think fast-food starters such as Minute Rice, angel hair pasta, instant mashed potatoes and dried soups (Knorr is recommended). Whatever the dish, discard dehydrated cardboard spice packets, toppings and cheeses, and substitute fresh herbs, vegetables, nuts, seeds and canned chicken or fish.
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