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

From CAMPFIRE COOKERY by SARAH HUCK AND JAIMEE YOUNG

PROVIDES 4 PORTIONS

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

mustard

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

glaze.

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.

Jalepeno !Bang! for July 4th

Explosions of Flavor!

Fireworks won't be the only thing lighting up your 4^th of July picnic! Stuffed and grilled jalapeños will have a flavor explosion in every single bite. It would hardly be July 4^th without burgers and dogs, but they don't have to be your everyday, run of the mill variety. Kick everything up a notch or two as Emeril would say.

Begin with fresh sweet corn that hasn't been shucked. Peel back the shucks leaving them intact, remove the silk, pull the shucks back up and soak for an hour or two, or even all day (great to do ahead). Prepare a medium heat grill (plenty of charcoal, probably a second chimney full). Place corn directly on grill, close and cook, turning occasionally for 30 to 40 minutes. After corn steams, it will begin to caramelize adding even more sweet flavor. Take corn from grill to sheet pan, remove and discard shucks, and brush corn with melted butter mixed with fresh lime juice, smokey paprika, sea salt, freshly ground pepper and a little grated parmesan. Cover sheet pan with foil, and hold in low (225°) oven until ready to serve.

And for those special dogs, choose your favorites, whether sausage, chicken or beef, and grill them over medium heat. Be sure to brush the inside of the buns with butter. Grilling the bun makes all the difference in a good hamburger or hotdog. To take your hamburgers and hotdogs over the top, add Cheese Stuffed, Bacon Wrapped Grilled Jalapeños. They're absolutely delicious and the ultimate condiment, adding that 4^th of July explosion of flavor you're looking for.

For juicier burgers, add some sauteed onions, BBQ sauce, an egg, salt and pepper, and some grated cheese to your meat. Toss together with forks and avoid compacting too much when making patties. Chill patties until ready to grill. Over medium heat, add patties to grill, DO NOT press down with spatula. Cook about 3-4 minutes per side, turning once. Serve on grilled buns with condiments. They will be DEE-LICIOUS!

HAPPY GRILLING!

Cheese Stuffed, Bacon Wrapped, Grilled Jalapeños

8 Jalapeno peppers

1 tsp. Extra virgin olive oil

8 oz. Monterey Jack Cheese, small dice

8 cherry tomatoes

4 strips bacon, microwaved about 4 minutes, until about half done

4 (12 inch) bamboo skewers

Soak bamboo skewers in water for about 30 minutes before using.

Cut the stem end off the peppers, and with a small paring knife loosen the ribs and scrape out the ribs and seeds, leaving the pepper intact. (The seeds and ribs are the hottest part of the pepper.)

Add the olive oil to a small saute pan, and over medium heat saute the outside of the peppers just until they begin to blister, only a couple of minutes. Remove from heat and cool.

Stuff as much cheese as you can into the peppers, and tread a stuffed pepper onto a soaked skewer beginning with the closed end. Follow with a cherry tomato, pushing it down to plug the top of the pepper and hold the cheese. Put two stuffed peppers and two tomatoes on each skewer.

Wrap peppers with partially cooked bacon, using tooth picks to secure. Use one strip of bacon for each skewer.

Grill for several minutes over medium heat, turning until bacon has finished cooking and cheese is melted.

Remove from skewers, and eat as appetizers, or use as condiments for hamburgers or hotdogs.

Marinated Tuna and Vegetable Skewers

FATHER'S DAY GRILLING!

Father's Day Alert! Just in time for the celebration I have a new grilling favorite—Marinated Tuna and Vegetable Skewers. This entree is delicious served over cheese grits. Add an Asian salad of cold cucumber slices, green onions, halved cherry tomatoes, sugar snap peas and iceberg lettuce (I use Makoto Ginger Dressing found in the refrigerator section at local grocery stores--garnish the salad with Wasabi flavored wonton strips) and you have a complete meal including a no-fail new recipe for Dad to master on the grill.

The recipe came about when I found tuna 'chunks'--beautiful fresh tuna pieces--for a much lower price than the tuna steaks at the fish counter. A marinade combination I've used with cedar plank salmon turned them into a brand new, very healthy recipe.

When making kabobs, whether beef, chicken or fish, I recommend doing the meat and vegetables on separate skewers. That way you can control the cooking temperature and time. Vegetables need to grill long enough to begin caramelizing on the edges and tenderize in the center. This can take a longer or shorter time than the meat, depending on which meat you're using. Chicken takes a little longer, while beef and tuna require shorter cooking times, depending on your taste.

Always use a marinade to get the flavor into your meats and vegetables before grilling. And if you're using bamboo skewers, don't forget to soak them for at least thirty minutes in water before loading them up.

Marinated Tuna and Vegetable Skewers

One-half cup soy sauce

One-half cup mirin (found near soy sauce)

One-fourth cup seasoned rice wine vinegar (found near soy sauce)

One-fourth cup extra virgin olive oil

2 T sugar

2 tsp. ground pepper

2 lbs. Tuna cut into 2 inch pieces

4 small zucchini, sliced into half inch rounds

2 medium red onions, cut into pieces about the size of the zucchini

1 green pepper, cut into pieces about the size of the zucchini

One-half cup extra virgin olive oil

2 tsp. ground pepper

1 tsp. Sea salt

12 (12 inch) wooden skewers, soaked for at least 30 minutes in water

pickled ginger and wasabi as condiments

Combine soy sauce, mirin, vinegar, olive oil, sugar and pepper in large zip lock bag and swish to combine. Add tuna pieces, close bag and turn to completely coat tuna. Place in refrigerator for one or two hours, turning occasionally to keep tuna coated.

Place zucchini, onion and pepper pieces in medium bowl, and toss in olive oil, salt and pepper. Divide evenly between six skewers and set aside until ready to grill.

Prepare grill for medium-high heat. Prepare grill grate by brushing with oil.

Remove tuna from marinade and divide evenly between six skewers.

Place skewers on grill arranging according to temperature. Move to outer edges of grill when skewers are nearly done. Tuna should take just a couple of minutes per side for medium rare. Vegetables will take longer.

Serve with pickled ginger and wasabi paste as condiments.

Makes 4-6 servings

Beer Can Chicken

1 (12 oz.) can of beer

1 (3-4 lb.) chicken for roasting

2 tsp. garlic salt

2 tsp. coarsely ground pepper

2 T fresh thyme, coarsely chopped

1 T fresh rosemary, coarsely chopped

2 T olive oil

Juice of one lime.

Prepare grill to medium heat for indirect cooking.

Rinse chicken inside and out and dry with paper towels.

Rub the olive oil all over chicken.

Mix salt, pepper, thyme and rosemary.

Rub chicken inside and out with savory mix. Gently push some of the rub under the skin.

Remove entire top from beer can and pour out about one-third of the beer.

Place chicken cavity down over beer can and sit can in aluminum pie pan.

Pull coals to side, leaving a cleared center indirect heat area.

Place chicken on grill and cover. Cook for about 1 ½ hours, or until meat thermometer placed in thigh part of chicken registers 180 degrees and juices run clear.

Carefully remove chicken from grill. Remove chicken from beer can and place on separate plate (be very careful when discarding hot beer). Pour any drippings from pan over chicken. Drizzle with lime juice. Cover with foil and let rest for about ten minutes before slicing.

Grilled Fish Fajaitas with Slaw and Salsa

~2 lbs. mild, fleshy fish (ie Tilapia, mahi, flounder)

Extra Virgin Olive Oil to coat fish

1 tsp. Each salt and pepper

flour tortillas

Sauce:

1 cup fresh basil

1 cup fresh cilantro

Three-fourths cup orange juice

One-fourth cup lime juice

1 tsp. salt

One-half tsp. pepper

1 T honey

One-half cup extra virgin olive oil

Coat each piece of fish with oil, then sprinkle both side with salt and pepper.

Prepare grill for medium heat. Scrape grill top to clean, and brush with oil. Grill fish over direct heat on each side for about four minutes, depending on thickness of fish.

Put all sauce ingredients into a food processor and pulse until smooth.

Remove fish from grill and top with a little of the sauce. Lightly cover the fish with foil and let it rest while you grill the tortillas.

Serve fish in tortillas with more sauce, Cilantro Slaw* and Avocado Salsa*.

*Cilantro Slaw

One-fourth cup chopped fresh cilantro

2 cups shredded red cabbage

2 chopped green onions

One-fourth cup seasoned rice wine vinegar

2 T extra virgin olive oil

1 T sugar

Salt and pepper to taste

Mix vinegar, olive oil, sugar, salt and pepper. Pour over cabbage, cilantro and green onions and toss to mix.

*Avocado Salsa

1 cup chopped cherry tomatoes

One-half cup chopped sweet onion

One-fourth cup chopped fresh cilantro

1 Avocado, peeled and diced

zest and juice of one lime

salt to taste

Gently stir all salsa ingredients together.

Grilling Favorites for Father's Day

Do you need a new grilling recipe for Father's Day? I have a few tried and true recipes and some grilling tips for guaranteed success. Mix and match menus by using the basic recipe as the entree, the main ingredient in a specialty sandwich (quesadilla, taco, etc), or the foundation of a full meal salad.

Grilling is by far my favorite way to entertain during the summer months. From a grilled flank steak (London broil or skirt steak) it's easy to go to a layered steak salad, sliced beef on grilled flat bread with a complimentary salsa, or a steak quesadilla--several different meals from one basic recipe.

The same holds true for grilled fish. Grilled Fish Taco with Cilantro Slaw and Avocado Salsa could certainly be served more formally by adding cheese polenta or grits to the plate as the base for your fish. Top with avocado salsa, and add a little marinated red cabbage on the side to finish the dish. For a casual get together, have all the ingredients ready along with grilled flour tortillas, and let your guests become creative.

Grilled pork tenderloin is equally versatile. From the more formal presentation to the delicious salad meal incorporating orange slices, avocado, and salad greens, or a cubano sandwich featuring the thinly sliced pork, provolone cheese , and plenty of pickles, you have a variety of meals from one basic recipe.

And then there's the humble chicken. Beer Can Chicken continues to be high on my list of favorite ways to grill chicken. I don't know the history of this grilling technique, but I do have a mental image: friends camping together, enjoying a beverage, with a chicken to cook for dinner, and no clear idea of how to accomplish the task. Coudos to those friends! Propping the chicken on a half filled can of beer resulted in a deliciously moist chicken with wonderful grilled flavor. And the uses for the cooked chicken are limitless.

Don't forget dessert! Grilling fresh fruit caramelizes the fruit giving it a more concentrated sweet flavor. Sliced peaches and pineapple are my favorites. Serve with the ice cream of your choice for a grilled fruit parfait. Or lightly grill flour tortillas, brush top with butter, sprinkle with cinnamon sugar, and add grilled fruit for a grilled fruit fajita.

Choose your favorite recipes, perfect the techniques, and make this an easy, grilling summer.

Skirt Steak on Grilled Flatbread with Corn and Bean Salsa

(6 servings)

One and one-half lb. Skirt steak (may substitute flank steak)

Rub:

1 tsp. Cumin

One-half tsp. Salt

One-half tsp. Pepper

Mix cumin, salt and pepper. Sprinkle evenly over back and front sides and rub into meat.

Marinade:

1 T dried Italian herbs

2 T chopped fresh cilantro

Zest and juice from one lime

2 T Worcestershire sauce

One-half tsp. Salt

One-half tsp. Pepper

1 tsp. Cumin

3 T extra virgin olive oil

Mix marinade ingredients. Place rubbed skirt steak in ziplock bag, pour in marinade, turn to coat meat. Seal bag and place in refrigerator for 4 hours, or overnight.

Remove meat from marinade, and grill over medium heat for 2-3 minutes per side (medium rare), or to desired doneness. Place meat on platter and cover until cooled. Slice thinly across the grain. Place meat in another ziplock bag and pour any juices from platter over meat. Refrigerate if not using right away (can be made the day before or earlier in the day).

Corn and Bean Salsa

1 (15oz.) can black beans

1 (15 oz.) can sweet corn kernels

One-half cup chopped red onion

2 T chopped fresh cilantro

Zest and juice of one lime

One-half tsp. Salt, pepper and cumin

2 tsp. Worcestershire sauce

1 T extra virgin olive oil

Rinse and drain beans and corn. Add onions. Mix cilantro, lime zest and juice, salt, pepper, cumin, Worcestershire sauce and olive oil. Combine with beans, corn and onions in ziplock bag. Refrigerate if not using right away.

Sandwich:

6 White flour pita flatbreads

1 T extra virgin olive oil

Whole grain mustard

Mixed baby lettuce

3 Italian tomatoes, thinly sliced

1 cup shredded cheddar cheese

Brush both sides of each flatbread lightly with olive oil. Grill on both sides, or brown in pan over medium heat on stove.

Wrap grilled flatbread in foil and set aside until ready to use.

To make sandwiches spread one side of each flatbread with mustard. Add lettuce, tomato slices, beef, cheese, and a couple of tablespoons of Corn and Bean Salsa. Fold bread, and enjoy!