Thursday, September 1, 2011

Campfire Cookery

I just read the book Campfire Cookery by Sarah Huck and Jaimee Young. 'Roughing it' never sounded so good.

My Dad was a dutch-oven master. We enjoyed his outdoor cooking over many years of wagon train vacations and weekend camping trips. His most popular dinner was Chicken with Dried Beef and Potatoes followed by Peach Cobbler. No one ever turned it down. They never said 'no' to his cornbread or biscuits, either!

And I can't tell you how many potatoes and onions I peeled over the years to satisfy the hungry faces around his breakfast fire. 'How you want your eggs?' was the question asked, but it was more of a polite morning greeting than a promise of giving a choice. They were always fried over easy, and served up with toast, fried potatoes and a big slice of tomato.

This new book, Campfire Cookery, throws a new light on camping meals. These ladies give all the needed tips on how to build and hold the fire, what type of wood produces the best coals, and the necessary cooking implements—all information you need to be a successful camp cook. But their recipes branch out with a near gourmet appeal.

Basic camp food is nothing short of delicious, even if it's a hotdog on a stick (as long as it's a good hotdog), but if you would like to take your campfire (or back deck) cooking to a new level, give this book a try. I'm sure you'll enjoy the new twists on old tried and true camping recipes, along with completely new ideas to tempt your adventurous side.

Pine-Smoked & Maple-

Glazed Wild Salmon



For all the robustness of the ingredients of this dish, the end result

is notably delicate. One might ask, “Oh, but won’t the bracing scent of

pine make the dish taste of Christmas fir or, worse, freshly waxed parlor?” It

will not. The smoked needles impart a light, balsamic flavor akin to rosemary

(indeed one might substitute a bundle of that herb in this recipe), and the light

glaze allows the pine flavor to shine through. The overall effect proves an excellent

complement to the moist, flaky fish this cooking technique yields. Should

one desire a more intensely flavored glaze, one might make a bit extra to brush

over the fish before serving.

1 to 2 large handfuls green

pine needles

1/2 cup bourbon

1/2 cup grade-B, freshly

tapped maple syrup

3 tablespoons Dijon


2 teaspoons freshly milled

black pepper

Four 6-ounce salmon fillets,

patted dry

Kosher salt, to taste

One 9-inch round wire

cooling rack

1. Prepare a medium-high-heat fire, with

the flames occasionally licking the grill

grate. Let it burn for at least 30 minutes.

Whilst the fire heats, soak the pine

needles in the bourbon.

2. In a bowl, whisk together the syrup,

mustard, and pepper. Season the salmon

generously with salt and coat with the


3. Place a large cast-iron skillet upon the

grill grate. Let it heat until very hot.

Using tongs or one’s own gloved hand,

press the needles into the bottom of the

skillet, taking care not to drizzle combustible

bourbon into the flames, and place

the rack on top of the needles. Place the

fish on top of the rack and cover the pan.

Cook until the fish is just opaque, about

15 minutes for medium. Serve, brushed

with additional glaze, if desired.

No comments:

Post a Comment