Chasing Fireflies... The Art of Camping (a complete camping menu)

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Outfitting your Gypsy Caravan

Nothing inspires the inner Gypsy like the hot, sharp scent of summer; reminiscent of warm pine & wild blackberry. Whether your vision of the perfect camping adventure is being adrift on the rivers edge, reading a novel or dropping in a line, we all seem to crave the quiet serenity that can only be found out of doors. This Mexican fusion menu is perfectly suited for primitive open fire cooking with a simple make shift grill. Although a vintage camper is a posh accessory, little more is needed than a stretch of canvas, a warm fire & a starry night to imprint a memory. However, even the minimalist will appreciate a few modern conveniences & gourmet touches to make the excursion a bit more luxurious. Such as a hammock to reach between trees, beckoning an afternoon nap. 

Roasted Mexican Street Corn

 Hobo Pockets & Mexican Street Corn

serves 6

Make the most of farmers market vegetables with this carefree, savory dinner.

• 12 Jalapeno Chicken Sausages, sliced thick on the bias (I like Trader Joe’s)

• 1 bulb of fennel, slivered

• 3 carrots, peeled & sliced on the bias

• 4 medium Yukon Gold potatoes, scrubbed & diced

• 2 peppers, cut julienne (one red, one orange or yellow)

• 1 medium onion, slivered

• 4 cloves of garlic, crushed with the back of your knife & peeled

• 3-4 tbsp. olive oil

• 1 tbsp. fresh oregano, finely minced

• salt & pepper to taste

• 1 tsp. lemon or lime zest

Tender, fire roasted corn served with a Mexican accent.

• 6 ears of corn

• 1/4 cup Crema (or sour cream)

• 1/4 cup mayonaise

• 1/4 cup Cotija cheese, crumbled

• 2 clove of garlic, finely minced

• 1/2 tsp. finely minced fresh oregano

• 1/8-1/4 tsp. chipotle chili powder

• 1 lime, zested & juiced

• 1/4 cup cilantro, finely chopped

1.) Toss all ingredients for Hobo Pockets in a bowl, divide mixture evenly between 6 –12Xx12 square sheets of heavy duty tinfoil 2 layers thick. Fold to make individual packets. Roast over medium heat for 20 min. turn, cook for another 20 min. or until vegetables are tender.

2.) While packets are grilling, soak corn in husk in water for about 10 minutes then grill for about 15 minutes turning frequently until slightly charred on outside & corn is tender crisp on inside. Pull back husk & tie together using a length of the husk to bind, this becomes a rustic handle. Remove silk, rub with a little butter & lightly salt & pepper each cob. Grill just enough to give some nice markings but do not dry out corn. Mix Crema & mayonaise until smooth with no lumps. Stir in next six ingredients in a bowl (this can be done in advance & placed in a plastic container) & serve over corn . Garnish with cilantro, additional Cotija & a wedge of lime for squeezing.

Chef Notes: Corn. To soak or not to soak… My advice is this. If your fire is at a nice consistent medium heat & if your corn if fresh & the husks are damp, you can grill without soaking. We have BBQ many ears of corn in the husk without soaking & they cook up perfectly. On the other hand if your corn husks are on the dyer side or your fire is fairly hot, a preliminary soaking is beneficial.

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Camp worthy Cocktails & Nibbles

The Dark Knight- A Fix.

The Dark Knight (A Fix…)

Whats better than camp coffee? A luscious camp cocktail made fireside. If you can find the blackberries by forging all the better as they are plentiful in the August heat. If not, try your local Farmers Market.

SERVES 8 (UNLESS YOU’RE A LUSH…)

• 12 oz. fresh blackberries (this should yield 2-cups of juice. Fresh is best but you may substitute frozen if necessary)

• 8-10 large lemons- zested & juiced (use a microplane zester for zesting, you will need 2-cups of juice)

• 1/2 cup agave (you may need more or less depending on the sweetness of the berries)

• 4 sprigs of fresh rosemary (if you can not find fresh, omit from recipe as you need the resin)

• 1/4 tsp. salt

• 3 cups of tequila ( I highly recommend Jose Cuervo Tradicional Tequila Reposada, the one that comes with a cork)

• cracked ice

In a gallon size ziplock bag, place the blackberries, the lemon zest, agave, rosemary & salt. Seal bag and massage mixture bursting open the berries to release their juice. Set aside for 20 minutes to allow flavors to acquaint (or up to 12 hours in the fridge). Strain the mixture through a fine mesh strainer, you should have about 2 cups of blackberry syrup.

TO MAKE A PITCHER-COMBINE THE FOLLOWING

• 2 cups blackberry syrup

• 2 cups lemon juice

• 1/2-3/4 cup agave (as needed)

• 3 cups of tequila

Pour over individual glasses of ice. Garnish with a lemon twist & a sprig of rosemary.

TO MAKE AN INDIVIDUAL COCKTAIL

• 3 oz. tequila

• 2 oz. fresh lemon juice

• 2 oz. blackberry syrup

Place ingredients in a shaker with ice & shake vigorously for 8-10 seconds. Strain into a martini glass. Garnish with a lemon twist & a sprig of rosemary.

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Salsa con Queso

This addictively spicy Mexican fondue is the essence of outdoor entertaining.

serves 6

• 1 tbsp. olive oil

• 1/2 cup onion, minced

• 2 cloves of garlic, finely minced

• 2 jalapeño (1 green 1 red) seeded, minced   

• 1 tsp. fresh oregano

• 3 tbsp. tequila

• zest & juice of 1 lime

• 2 poblano peppers, roasted skinned & diced

• 2 medium hothouse tomatoes, diced

• 2 lb.  shredded cheese (any combination of Jack, Fontina or Muenster)

• 1/4 cup cilantro, minced

• Tortilla chips for serving

Heat olive oil in a large skillet over medium-hot coals on a cooking rack until it shimmers (but not smoking). Saute onion, garlic & jalapeno until softened. Add oregano & cook for 1 minute. De-glaze pan with tequila & lime juice. Add lime zest, peppers & tomato. Cook until the tomatoes break down slightly & release juice, 7-10 minutes. Add shredded cheese, stir to melt. Garnish with cilantro. Move off to the side of the heat & serve right on the grill with an offering of thick tortilla chips.

For a guided tutorial on how to make this Queso, simply click the button below.

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Multigrain Pancakes with a Mixed Berry Compote

Sun rising, coffee in hand, smell of bacon in the morning air…

These cakes with a berry compote are much more hearty than their fluffy white counterparts. These are perfect when you want something to really sink your fork into. For the carnivores, serve with a side of thick cut pepper bacon. This recipe was designed for camping as you can pre-mix dry ingredients into a zip-lock & whisk together moist ingredients into a jar for effortless combining in the morning.

Multigrain Pancakes with Mixed Berry Compote

serves 8 (16 pancakes)

• 1/2 cup old fashion oats

• 2 cups whole wheat flour

• 1/4 cup wheat bran

• 1/4 cup wheat germ

• 1/2 tsp. salt

• 1/2 tsp. cinnamon

• 1/2 tsp. freshly ground nutmeg (you will need a microplane zester for this)

• 3 tsp. baking powder

• 1/2 tsp. baking soda

• 2 large eggs, beaten

• 2 cups buttermilk (pack a little extra for thinning batter just in case)

• 3 tbsp. sunflower oil (or canola)

berry compote

• 1 frozen bag of mixed berries

• 1 jar of raspberry preserves

Toast oats in a dry non-stick pan until golden, coarsely chop, combine with the next  8 listed ingredients & store in a zip-lock. Whisk together remaining ingredients, store in a jar & refrigerate until ready for use. In the morning, combine all ingredients in a large bowl, mix just until combined. Measure a 1/3 cup pancake mix & cook in a non-stick pan over medium heat until edged begin to dry up, flip & continue to cook on the other side until golden. For berry compote, simply heat berries & preserves in a pan until hot & bubbly.

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Coconut Almond Backpacking Bars

Completely satisfying with chewy coconut & crisp almonds these nutrient dense bars will power you through a day of hiking or mountain biking. They are also Gluten & Dairy Free.

Back Packing Bars

Makes 16 Bars

• 2 cups Old fashion  oats

• 1/2 cup sliced almonds

• 1/4 cup oat bran

• 3 tbsp. sesame seeds

• 1/4 cup ground flax seed

• 1/4 tsp. cinnamon

• 1/4 tsp. freshly grated nutmeg (use a Microplane Zester for this)

• 1/4 tsp. salt

• 1/2 cup dried cherries

• 1/2 cup shredded coconut (I use Bakers for it’s high moisture content)

• 2 tsp. fine orange zest (use a Microplane for this)

• 5 tsp. coconut oil

• 1/2 cup almond butter

• 1/2 cup honey 

Preheat oven to 350°. Toast first 4 ingredients on a cookie sheet until golden. Transfer to a large bowl & add the next 7 ingredients. Brush an 8X8 inch pan with 2 tsp. coconut oil. In a small saucepan heat remaining (3 tsp.) coconut oil, honey & almond butter, stir until melted. Pour honey mixture over dry ingredients stir with a wooden spoon (or hands) until well combined. Press firmly into prepared pan & bake until golden, about 15 minutes. Flatten surface of warm bars with a spatula. Cool completely, cut into 16 bars & wrap each in parchment.

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S’mores (Homemade Graham Crackers)

The  nostalgic S’more gets a modern twist  with individual packages of homemade buttery Graham crackers & quality chocolate such as Dove Dark.  If you’re seeking a culinary thrill may I suggest Dagoba organic chocolate with cocoa nibs & chili. Fill a glass decanter with fresh marshmallows, set out some willow branches & let the toasting begin!

Homemade Graham Crackers

serves 6 (makes 12 crackers)

• 1/2 cup of butter, softened

• 1/4 cup honey

• 1 tbsp. molasses

• 1/4 cup brown sugar

• 1/2 tsp. vanilla

• 1 cup whole wheat pastry flour

• 1/4 cup toasted wheat germ

• 1/3 cup Graham flour (if you can not find Graham flour replace with whole wheat pastry flour)

• 1/2 tsp. baking powder

• 1/4 tsp. cinnamon

• 1/4 freshly grated nutmeg (use a Microplane Zester for this)

• 1/4 tsp. salt

1.) Beat butter with next four ingredients until smooth. Whisk together dry ingredients then stir into butter mixture with a wooden until well combined.

2.) Shape into a smooth ball and divide in half. Flatten each half out into a circle between two pieces of parchment paper and refrigerate for about 20 minutes. Roll each half out on the back side of two cookie sheets (between the parchment paper) into a rectangle measuring slightly larger than 6x9 inches. Peel off top sheet of parchment & score each rectangle into 3” squares, that will give you 6 squares per pan (12 total). Put in the freezer to firm up.

3.) Preheat oven to 350f. Remove crackers from freezer & prick each square a couple times with the tine of a fork, if desired at this point, you may cut a heart or other decorative shape (crescent, star) in the center of 6 of the crackers. Bake until crisp & golden brown, about 15 minutes. Remove from oven & score one more time will still warm. Cool completely and snap apart into individual squares.

Wendi’s S’mores…

makes 6 s’mores

• 1 recipe of Graham Crackers (12 crackers)

• 12 marshmallows (homemade if you have the time & finesse for it)

• 12 pieces of Artisan Chocolate (use quality chocolate)

Roast two marshmallows over an open fire turning frequently until the perfect golden brown. The trick here is low & slow…You need enough time to melt the interior of the marshmallow. Place 2 pieces of chocolate on the bottom half, top with hot marshmallows. Using top half of cracker (this will be the one you have cut the shape into…) sandwich it all together while pulling the marshmallows off the stick. Pure bliss…

For a Gluten Free Version (recipe).

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