Cooking around the campfire is one of life’s greatest pastimes and it is made just that little better when you have some decent camping recipes to follow. A handy bottle of wine or nice cold beer certainly seems to enhance the experience for most of us to by the way .
Anyway in the interests of making your life just that little bit more tasty I have found a few different recipes for you to have a look at. The only reason I chose these are because I like them so if you happen to have some other tasty easy camping recipes that your great great grandmother may or may not have passed along then please feel free to share them, taste buds in camp sites all over the world are waiting.
This one I found on Trail Cooking & The OutDoors
A request for this recipe got me thinking….it is in our cookbook and for many readers has been a long-time favorite. Maybe it was time to revisit it and update the instructions and offer some tips on the seafood when shopping. A few years ago, finding packets of clams and shrimp was common, now though, they are pretty much gone. Which was sad, because just like tuna, the pouched version was often tastier – and more so quite trail-friendly. Ah well! Still, this classic recipe can be adapted.
While pulling together a variety of canned seafood from Trader Joe’s this week (oops, I bought clams when I meant to get shrimp..oh well, no loss! Really, you can use whatever calls to you. Even oysters!) Granted, if you can fidn cans with pop-tops, get those.
I also noticed that Old Bay® Seasoning has other flavors, so I had to try out one of them…and with a few more changes it was time to get cooking.
Crab and Clam Chowder
In a quart freezer bag:
½ cup instant mashed potatoes
½ cup dry milk
2 Tbsp shelf-stable Parmesan cheese
2 tsp Old Bay® Seasoning, Garlic & Herb blend
¼ tsp dried thyme
1 Tbsp or 1 packet extra virgin olive oil
6 ounce can crabmeat
6.5 ounce can clams
Hot sauce packets, if desired
One Pot Method:
Drain crabmeat, discarding water. Drain clam juice into cooking pot. Add 2 cups water and oil, bring to boil. Add in crabmeat and clams, and dry ingredients. Stir well, take off stove, cover and let sit for 5 minutes. Stir well and add hot sauce if desired.
In cool temperatures or at altitude, a pot cozy will retain heat.
Drain crabmeat, discarding water. Add the oil, crab meat and clams along with 2 cups just below boiling water to freezer bag, in a FBC cozy. Stir, seal and let rest for 10 minutes. Stir well and add hot sauce if desired.
PS: What’s up with the popcorn? Try it. It is awesome on top of soup…..Like croutons. Just different…hah!
The Original Seafood Chowder (From Freezer Bag Cooking: Trail Food Made Simple)
In a quart freezer bag:
½ cup instant mashed potatoes
½ cup dry milk
1 Tbsp butter powder (or use Butter Buds/Molly McButter)
1 tsp Old Bay® seasoning
A couple shakes of celery seed
1 pouch or can EACH of tiny shrimp and crab meat
Add the seafood (if in cans, drain first), and 2 cups boiled water to the bag (set in a cozy). Stir well, seal and let sit for 10 minutes.
When this recipe was done, in 2005, finding pouched sea food was easy. If you cannot find it, or hate cans, you can use dried. Use about ¼ cup dried each, rehydrate first in a separate bag, then add to recipe as directed.
This is prepared FBC (Freezer Bag Cooking). To prepare one pot, bring water to boil in a pot, add in seafood and dry ingredients, take off heat and let sit for 5 to 10 minutes.
Serves 1 to 2.
Here is a simple recipe for some really tasty potato wedges that are bound to keep the kids full and happy before the main meal is served or they just make a great complement to any sort of grilled meat, mouth watering really….
I found this on seriouseats.com which is a favourite site of mine when it comes to finding some tasty campfire treats
I know these aren’t fries, but doesn’t “hamburger and grilled potato wedges” have a nice ring to it too? I was reflecting on my grilling past and realized that grilled fries—which had been such a staple in my earlier years—had completely fallen out of my repertoire for some time now, and I couldn’t come up with any good reason why.
They’re quick, tasty, and go great with with most meats coming off the flames, so why shouldn’t they be part of any regular grilling rotation?
Making them couldn’t be more simple: wedge a few spuds, brush them with oil and place them over the coals on a two-zone fire until they brown and crisp on all sides. From there, move the fries to the cool side of the grill and cover to finish cooking through, then sprinkle with a nice spice mixture to your liking and they’re done.
Like any well-executed fries, you get a nice crunchy exterior paired with some fluffy insides, but with the added flavors that a little smoke and char from the grill brings to the party. I enjoyed all that goodness alongside a nice steak, getting the fries from grill to plate all during the meat’s resting period.
GRILLING: POTATO WEDGES
3 large russet potatoes, scrubbed and cut into wedge about 1 inch thick
1/3 cup olive oil
1 teaspoon cumin
1 teaspoon of ancho or regular chili powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Type of fire: two-zone indirect
Grill heat: medium-high
Mix together the cumin, chili powder, salt, and pepper in a small bowl and set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate for indirect cooking. Clean and oil the grilling grate. Brush the potatoes all over with olive oil and place over the hot side of the grill and cook until browned and crisp on both sides, about 2 to 3 minutes per side. Move the potatoes to the cool side of the grill, cover, and continue to grill until cooked through, about 5 to 10 minutes longer.
Remove the potatoes from the grill to a large bowl. Sprinkle with the spice mixture to taste and toss to coat. Serve immediately.
Here is a really tasty lunch or dinner recipe that is simple and quick yet will make sure even the biggest eater is full and satisfied, this one comes from Pauladeen.com
Servings: 4 patties, approximately 6 ounces each
Prep Time: 15 min
Cook Time: 45 min
Ingredients Add to grocery list
1 1/2 lb ground beef
1 cup cracker crumbs
1 egg, beaten
1/4 cup lemon juice
1 cup grated cheese
1/2 cup chopped green pepper
2 teaspoon Paula Deen’s House Seasoning
4 medium red potatoes, sliced thin
1 large onion, sliced thin
4 carrots, peeled and cut into strips
4 slices bacon \
In a large bowl combine ground beef, cracker crumbs, egg, lemon juice, cheese, green pepper and House Seasoning. Mix well. Shape into 4 patties.
Place each patty onto 2 layers of heavy-duty aluminum foil (enough to cover and close). On each patty, place potato slices, onion slice, and carrots. Slice bacon in half and place both slices on top. Seal aluminum foil tightly and cook on campfire or in a 350 degree oven for approximately 45 minutes.
Hopefully this little lot has got you thinking and if you are happy to share your favorite recipe with us then comment below or stick it on facebook. We look forward to hearing from you, Patrick and Kelly