A little bit of prep work makes all the difference
Published 1:39 pm Friday, August 3, 2007
Campfire cooking need not be limited to burgers, dogs and s’mores. With a bit of advance work before heading out, it’s easy to have great grub on the trail.
Sticky chicken
2boneless, skinless chicken breasts
1/4cup peanut butter
1tablespoon honey
2tablespoons soy sauce
1/8teaspoon garlic powder
1/4teaspoon cayenne pepper
1tablespoon ketchup
Salt and pepper, to taste
Before you leave home, cut the chicken into 1-inch cubes. Wrap the cubes in a packet of heavy-duty foil, then freeze. Just before leaving for your trip, loosely wrap the frozen packet in a second layer of foil. The chicken will keep 24 to 36 hours.
When you’re ready to cook, combine all ingredients (breaking up the frozen chicken cubes as needed) in a frying pan set over a medium campfire. Cook, stirring often, until the chicken is cooked through, about 20 minutes.
Can be served with quinoa, couscous or brown rice.
Makes 2 servings.
From Don Jacobson’s “The One Pan Gourmet”
This recipe is easily adapted to your tastes. Mix your favorite seasonings into the ground beef before forming it into patties and freezing. Garlic powder, Italian seasonings or a bit of paprika would be nice.
Hungry hiker parcels
1/4cup ketchup or tomato paste
2pounds ground beef
1large potato, peeled and cut into small cubes
1large carrot, peeled and cut into small chunks
1large onion, finely chopped
Salt and pepper, to taste
Two days before you leave home, cut four large squares of heavy-duty foil.
In a small glass, mix the ketchup with 2 tablespoons water. Spread a quarter of the ketchup mixture in a small circle at the center of each of the squares of foil.
Divide the beef into four patties and place one over the ketchup on each foil square. Set aside.
In a medium bowl, combine the vegetables, then divide equally among the four patties, mounding them on top of the meat. Tightly wrap the foil over the meat and vegetables, then freeze.
Just before leaving for your trip, loosely wrap the frozen packet in a second layer of foil.
When you’re ready to cook, start a campfire and let it burn down to hot embers. Place the packets directly in the hot embers and cook for about 30 minutes.
Adapted from Don and Pam Philpott’s “The Trailside Cookbook”
