Chow Time - Recipies

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Azrocks

Azrocks

10 Year 15 Year 20 Year
Joined
Dec 27, 2005
Threads
84
Messages
533
Location
Tucson / Vail, AZ
Website
kartchcustoms.com
Hello all! I'd like to pick your brains on things to cook while camping. If you are willing to share some of your favorites, I'd greatly appreciate it. I'm planning on doing a lot of camping in 2007 and would like to step it up a bit in the eating department.

Thanks tons!
 
Cooking in foil
Cooking in Dutch Ovens

What we fix depends a lot on the type of camping we are doing. If we are in a fixed camp we tend to do more elaborate meals. If we are changing camp every day we go for the quick easy stuff, grilled steaks with baked tater, salad and corn on the cob is a favorite.

We pre-bake a bunch of potatoes at home until almost done. They can be used on the grill for bakers, sliced up for home fries, diced up in stew, or whatever. Pre-cooking cuts meal prep time way down.
 
Seal-a-meal

Just got one, and they work great to vacuum seal food for freezing. For camping, soups, stews, and sauces are great sealed and then frozen. They act as ice while in the cooler and then all it takes to get them ready is drop them in boiling water. Quick, easy, and less mess to clean up.
 
Foil dinners

Use cream of mushroom soup (concentrated) instead of water. Last time I did one, I added cubed steak (~1" x 1" cubes), carrots, mushrooms, potatoes, salt and pepper and garlic cream of mushroom soup. It was the best foil dinner at the camp site. The others had just added water to their's and there was a lot of burnt pieces.

Another favorite is corn on the cob. Just shuck and clean the ears, cut each ear into 3 pieces (each piece ~ 3" long), brush with olive oil (DO NOT USE BUTTER - IT WILL BURN) and season with salt & pepper. Use a skewer and cook it over open flame like a hotdog. The nice thing is you only cook the kernels and the cob stays relatively cool to the touch. My kids love corn that way and you can't really mess it up (unless you drop in the fire). For barbeque cooking, just roll them on the grate until all kernels are golden brown.

Last one for now: Buy a bag of frozen, uncooked shrimp deveined & shelled/tails on (usually 2 lbs. at Costco for ~ $13.00). Thaw shrimp and drain, put shrimp in a ziplock bag with olive oil, minced garlic, seasoning of choice (I usually use some type of All Seasoning) and soy sauce. Let marinade for a couple of hours. Load them on skewers shish kabob style and cook for ~ 3 to 5 minutes per side over open flame.

All above items can be prepared at home and put on ice until ready to cook. I have done them camping over a camp fire and at home on the barbeque.

Riley
 
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SALMON in foil with lemon and dill. Simple. No extra fat needed.
LONDON BROIL: put your favorite marinade along with the meat in a zip-lock bag. Freeze it. While it thaws, the marinade penetrates the meat. Toss on grill and cook to mid-rare, about 6-8 min per side depending on the heat of the grill.
PRE-COOKED RICE PILAF: at home, sautee celery and onions in olive oil and butter, add rice and water (2:1 ratio of water to rice). Cook for 30 minutes. Put in freezer bag and freeze. In camp, just warm up in either foil or pan.
 
Omlette Buffet.

Give everyone a zip lock bag with tow or three beaten eggs in it.
Have a bunch of ingredients set out, diced ham, peppers and onions, cheese etc.
Everyone can add whatever they want to their omlette.
When an omlette is ready close the bag, bleeding off extra air, and plunk it into a pot of boiling water for four or five minutes.


I haven't tried this yet. A friend sent the idea to me and it sounded like fun, especially for the kids. I would par boil or saute the veggies so they would be cooked.
 
One of my family / friends favorites......

Breakfast burritos


Saute / cook the following in their own batches....

Breakfast sausage or bacon - loose / crumbled
scrambled eggs
peppers
onions
mushrooms


also need....
salsa
cheese
tortillas


Set it up buffet style and build your own. That way you get what you want and not what you don't. Obviously the amounts are based on the size of group being fed.

AND if there are any leftovers - salsa cheese and tortilla back in the ice box for quesadillas later on - sausage, peppers, onions, mushrooms go into a pot and dump in a can of stewed tomatoes, large can of crushed tomatoes, and a can of pre fab spag sauce before going in the ice box = spaghetti dinner that night or later on in the trip.


OK - now I'm hungry ;p
 
All this camp food talk is making me hungry for an expedition!!!
 
rusty_tlc said:
You should go camping this weekend. I heard the weather was going tobe great for it. ;)
Click to expand...


I still haven't tested out the new 12V blanket...maybe it would be a good weekend to demo it huh? On second thought I think I'll stay right here comfy at home when the mercury drops out of the positive range:eek:
 
this might make me sound gay.....but i saw the cooking in plastic bags thing on rachel rays show. it worked extremly well all you had to do was make sure you had enough water and a big enough pot for it not to stick to sides and melt. they of course used the heavier quality bags. they even made a cake. mix it the same as reg. cooking only takes about twice as long.
 
ok i dont feel so gay now:bounce: .....i was trying to find rachael rays archives on the zip loc bag cooking and found references to it on a marine web forum. thought i was one of "those" guys for about 5 minutes. searched and searched couldnt find it...did find this page though

www.freezerbagcooking.com

some of the things on there didnt look so hot. pastas should be fairly easy to do, soups are always a stand by, and i can never turn down any breakfast item down no matter what time of day it is.
 
This will feed 10 or more.....
5 lbs red taters
one large yeller onion
3 lbs favorite pre cooked smoked sausage
Tony Chauchares Creole seasoning

Dice onion
Wash and cube or peel and cube taters
Cut sausage into bite size chunks
(Can be done at home and bagged)
Into a large stew pot pour a couple of beers and some water or stock
add everthing 'cept the Tony's.......boil til the taters are tender, adding the Tony's til ya' get it where ya want it.
Serve with some good wheat, beer or sourdough bread...........lots of the bread 'cause folks will sop the pot with the bread til it's clean....

We have this all the time during winter wheelin trips and
I fixed this for the Yank's at Paragon last year and it was a huge success
Butch
 
Clams in white wine cream sauce...a lot easier than you think.

2 lbs. assorted shellfish--clams, mussels, shrimp in the shell, etc.
2 tbsp. chopped garlic
2 tbsp. chopped shallots
palm full of chopped parsley
palm full of chopped cilantro
palm full of chopped chives
1/2 pint of heavy cream
1 cup of white wine
olive oil
salt
pepper

In a deep pan, fry shallots and garlic in olive oil until they just start to brown. Toss in wine with parsley and cilantro. Bring to a boil. Toss in clams, mussels, small shrimp in the shell, whatever you got on sale at the seafood counter. Simmer until all shells are open wide and shrimp are bright red. Stir in cream, bring to a boil for at least two minutes or until sauce starts to boil down uniformly. Sprinkle on chives, salt and pepper to taste, serve immediately by dividing up the shellfish, then divvy out the sauce. For more bulk, serve on pasta or rice.

The reason I like this dish is because it takes about 15 minutes from beginning to end, is a real treat on the trail, and doesn't require a stove. It can be cooked on a campfire if the need should arise, because it requires a high heat setting most of the time. Plus, you can prep everything beforehand and stick it in ziploc bags, negating the need to chop on the trail.
 
Shahram said:
Clams in white wine cream sauce...a lot easier than you think.

2 lbs. assorted shellfish--clams, mussels, shrimp in the shell, etc.
2 tbsp. chopped garlic
2 tbsp. chopped shallots
palm full of chopped parsley
palm full of chopped cilantro
palm full of chopped chives
1/2 pint of heavy cream
1 cup of white wine
olive oil
salt
pepper

In a deep pan, fry shallots and garlic in olive oil until they just start to brown. Toss in wine with parsley and cilantro. Bring to a boil. Toss in clams, mussels, small shrimp in the shell, whatever you got on sale at the seafood counter. Simmer until all shells are open wide and shrimp are bright red. Stir in cream, bring to a boil for at least two minutes or until sauce starts to boil down uniformly. Sprinkle on chives, salt and pepper to taste, serve immediately by dividing up the shellfish, then divvy out the sauce. For more bulk, serve on pasta or rice.

The reason I like this dish is because it takes about 15 minutes from beginning to end, is a real treat on the trail, and doesn't require a stove. It can be cooked on a campfire if the need should arise, because it requires a high heat setting most of the time. Plus, you can prep everything beforehand and stick it in ziploc bags, negating the need to chop on the trail.
Click to expand...

When do you add the packets of Jack In The Box Taco Sauce?
 
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rusty_tlc said:
Omlette Buffet.

Give everyone a zip lock bag with tow or three beaten eggs in it.
Have a bunch of ingredients set out, diced ham, peppers and onions, cheese etc.
Everyone can add whatever they want to their omlette.
When an omlette is ready close the bag, bleeding off extra air, and plunk it into a pot of boiling water for four or five minutes.


I haven't tried this yet. A friend sent the idea to me and it sounded like fun, especially for the kids. I would par boil or saute the veggies so they would be cooked.
Click to expand...

I've done this before and it works very well! Easy too.
 
A old stand-by.... throw some hamburger meat, sliced potatoes, onion,and some carrots wrapped in foil... cook buried in the coals
 
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