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Campfire cooking

Everything tastes better

There are so many things I love about summer – the flowers, farmers’ markets, concerts on the river, evening jaunts for ice cream cones, shorts and barely-there sandals. And in a category all its own is the campfire. Whether it be blazing logs in a campsite fire ring or a cozy fire in the backyard chimenea, those flames offer fun and relaxation, along with the opportunity for some great food. Everything tastes better cooked over an open fire.

Campfire food, though simple fare, is some of the most creative. There’s almost nothing that can’t be cooked in, or over, hot coals and all it takes are a few good tools. Leave the fancy cookware at home and pack a cast iron skillet, Dutch oven and mountain pie makers, perfect for breakfasts, stews, sandwiches and yummy desserts.

Even simpler, bake canned biscuits on the ends of sticks. They’re good with butter or exceptional when filled with pudding and topped with canned frosting. A box of aluminum foil is also an invaluable tool for creating meals in a pouch. And oh yeah, don’t forget the most important tool of all, your imagination. Happy Camping!

Campfire Breakfast

8 slices bacon

1 1/2 cups frozen hash browns

1/2 cup diced onions

6 eggs

1/3 cup milk

1/4 tsp. salt

Pepper

1/2 cup shredded cheddar or Colby cheese

Directions: Cook bacon over fire in cast iron skillet till crisp. Remove from pan; drain and crumble. Pour off all but 2 tablespoons fat. Add onion and potatoes to pan. Sprinkle with salt and pepper. Return to fire and fry till potatoes are lightly browned.

Beat together eggs, milk, 1/4 teaspoon salt and pepper. Pour over browned potatoes in skillet. Cook without stirring till mixture begins to set. Using a spatula, lift and fold partially cooked eggs so uncooked egg flows underneath. Arrange crumbled bacon on top and sprinkle with cheese. Continue cooking for about 4 minutes till cooked but not dry and cheese is melted. Serves 4.

Cheesesteak Foil Packs

1 pound flank or sirloin steak, thinly sliced

2 bell peppers, thinly sliced

1/2 onion, thinly sliced

2 garlic cloves, minced

2 T. Italian seasoning

2 T. olive oil

Kosher salt

Freshly ground black pepper

4 slices provolone cheese

4 sub rolls, if desired

Directions: In large bowl, toss together steak, peppers, onion, garlic, Italian seasoning and olive oil. Season with salt and pepper. Divide mixture between 4 large pieces of heavy-duty foil. Fold foil up over steak mixture and close to make packets.

Place packets on medium-high grill or along the edge of campfire. Check after 10 minutes. When vegetables are tender, top with provolone, close packet and continue to cook 2 minutes to melt cheese. Serve on sub rolls or eat out of packet. Serves 4.

Easy Pineapple Upside-Down Cake in a Packet

Pineapple chunks, fresh or canned

Purchased pound cake, cubed

Butter

Brown sugar

Whipped cream

Foil

Cooking spray

Directions: Spray double layers of foil with cooking spray, according to how many individual packets are desired. On each piece of foil place a handful of pineapple chunks. Place pound cake cubes on top of pineapple. Add a big dollop of butter and brown sugar. Fold up the packets and place along coals at edge of campfire or on hot grill about 15 minutes till the butter has melted with the brown sugar to form a sauce over the pineapple. Serve with whipped cream, if desired.

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