Campfire Cooking - Meals Made Easy
Nothing beats campfire cooking. Food always seems to taste much better when prepared outdoors whether it's roasting a wiener over open flames, grilling a steak or frying fresh fish. For many, cooking over a fire pit has kind of a relaxing charm to it. It takes us back to a time when meals were simple yet hearty. A time when food was celebrated and families routinely sat down together. For the backyard cook, a grill works great, but for true campers a makeshift firepit can produce an equally delicious meal. The main difference between using a grill and cooking right on the coals is patience and attention. Both methods require prep work and need tending. This is especially true when cooking directly on the coals. Because of the intense heat, it's important to rotate food frequently so it doesn't burn. Hence, the reason for wrapping foil pouches in a secondary layer. Note also that campfire cooking time should be adjusted according to the heat produced. The best heat comes from a well established fire. Creating the right kind of fire can be a challenge in and of itself. Techniques include roasting, grilling, baking, simmering and steaming. With a little imagination and some handy camp cookbooks you can prepare just about anything using a safe fire pit some wood, newspapers and a couple of trusty matches. When cooking outdoors we tend to use fresh seasonal produce over canned varieties. Without the preservatives, the food is often low in fat, low in calories and high in nutrition. A trip to a local farmer's market or roadside stand will give you all inspiration you need to create the freshest of campfire meals. And, you can't beat the wonderful aroma of wood smoke which fills the air just before that perfect bed of glowing embers is readied for campfire cooking. Whether camping or in your own backyard, meals cooked over a fire pit are second to none. It's a type of cooking that supports relaxation (and patience) and lends itself to good times spent outdoors. When camping simple yet healthy 'bundles' top my list of favorite campfire meals. These foil wrapped bundles (or pocket meals as some people call them) are quick to prepare and are ideal for combining your favorite meats and vegetables together into individual portions. If the meat or vegetables don't contain much fat or moisture some kind of liquid should be added to each foil package to prevent the ingredients from drying out or burning. Suggestions include wine, salad dressing soy sauce, V-8 juice, a strip of bacon or bacon drippings , butter, soup broth or bouillon. Each foil package should be tightly sealed to retain all juices. If you'll be cooking directly on the coals use a two sheets foil for each bundle. After laying out the ingredients bring the two sides together and roll over. The open ends should be rolled up as well. It's not necessary for the foil to be pressed tightly against the food inside. The pouches are better wrapped loosely so that steam will be created and trapped inside like a miniature pressure cooker. When roughing it, the foil meal packages can be used as makeshift plates. Just peel back the edges and enjoy. Today's menu is ... Rosemary Chicken and Vegetable Bundles Roasted Corn on the Cob Garlic Potatoes S'Mores in a Cone
Rosemary Chicken And Vegetable Bundles One pound boneless skinless chicken breasts, cut into strips One red pepper, cut into strips One green pepper, cut into strips Two medium carrots, julienned One medium zucchini, julienned One cup cherry tomatoes halved Four tablespoons butter Two teaspoons rosemary or tarragon One teaspoon salt Heavy aluminum foil Divide the chicken strips and vegetables between four large pieces of heavy-duty, double thickness foil. Top each with a tablespoon of butter, rosemary (or tarragon), sprinkle on a little salt and pepper. Fold foil (as mentioned above) and seal tightly. Place on grill and cook for approx. 15 to 20 minutes or until the chicken juices run clear and the vegetables are tender. Use long-handled BBQ tongs to turn frequently. Serves four. Roasted Corn on the Cob Four cobs of corn Butter Salt and pepper to taste To prepare the corn cobs, gently peel back the husks about two-thirds of the way to remove the silk. Now pull the husk back over each cob into its original position and tightly tie the tip end closed with a piece of string. Soak corn cobs in a bucket of water (or in a natural body of water) for about an hour. Now place the cobs on a grill over hot coals. (The cobs may also be roasted by putting them directly on the coals however you may wish to wrap the cobs in heavy duty foil first.) Cook for 30 minutes, turning frequently. They will be done in 10 to 15 minutes if roasted right on the coals. The cobs will be done when the husks are black. The look of the cobs is deceiving, they are charred on the outside but the inside will be moist and cooked to perfection. Carefully remove husks. Spread on some butter and salt and pepper to taste. Make sure you have plenty of napkins on hand, you'll need them. Serves four.
Garlic Potatoes Five medium potatoes, peeled and sliced Two to three garlic cloves, minced One quarter cup grated Parmesan cheese Two teaspoons parsley Dash of salt and pepper Four tablespoons of butter Heavy aluminum foil Place half of the potatoes on a large piece of heavy-duty foil. Add garlic, Parmesan cheese, parsley, salt and pepper and dabs of butter. Top with another layer of potatoes. Fold foil over and seal tightly. Double wrap with foil if you'll be cooking directly on the coals. Punch a couple of small holes in the foil to allow steam to escape. Cooking time will vary depending on the heat of the coals but you can expect it to take 20 to 30 minutes. Personally, I find cooking on a grill preferable to cooking right on the coals. Rotate to avoid hot spots. After 20 minutes, check the potatoes to see if they're tender. Salt and pepper to taste. Serves four. For a flavor variation you may wish to add sliced onions. Also one teaspoon of garlic powder can be substituted for the garlic cloves. S'Mores in a Cone Large marshmallows Ice cream cones Milk chocolate bar (broken into squares) If your kids love S'Mores here is a fun and less messy alternative to traditional roasted marshmallow and piece of chocolate bar sandwiched between two graham crackers. You'll still need milk chocolate squares and marshmallows but you substitute the cones for the graham crackers. Start with one square of chocolate in the bottom of your cone, then one roasted marshmallow, another square of chocolate and another marshmallow. Top with a square of chocolate. Or, do what my family does and sandwich a roasted marshmallow between two chocolate digestive cookies or chocolate dipped shortbreads.
More Variations on Traditional S'Mores *Use chocolate wafer cookies instead of graham crackers *Add thin slices of banana *Use caramel-filled chocolate bars *Adults might want to try dark instead of milk chocolate |