Some of my favorite nights by the fire have always involved food. No matter how good the food is, if there isn’t a s’more to finish the fireside dining it just doesn’t feel like a complete meal.
Cooking on a campfire can be simple and gourmet. Shrimp with tomato sauce, feta, and fresh herbs achieves both of these scrumptious summertime delights.
It should come as no surprise to you that my favorite nights by the fire have always involved food. Like the simplicity of the fire, I don’t like to make over-the top complex dishes when cooking outdoors. That just means you have to pack or shop for more. Keeping it simple has a way of making things taste even better.
We all have memories of fetching a perfect stick to skewer a marshmallow with. I can still remember going to my first summer cookout with a youth group in Germantown, Kentucky. I looked and looked for that perfect stick for the perfect marshmallow cook.
In the end, much to the dismay of the adults, I ended up burning my fluffy treat into charcoal. I never had the patience for the slow bake. Thirty years later, that’s how I still prefer them.
My favorite nights by the fire have always involved food. I enjoy the simplicity of the fire and the flavor it adds to the meals. Something about cooking over an open flame is calming in itself, yet energizes the food.
This also means you have less to pack if you’re camping and cooking away from home. . Keeping it simple has a way of sometimes making things taste even better. Summertime is one of the most delicious times of year. We have so many delicious items to enjoy during the hot months. When you are working with a product that is already delicious, why would you do much to modify that?
Whether you’re using a cast iron skillet, aluminum foil, a kabob, or rotisserie skewer, make sure when cooking on a fire you are using something that is simple and appreciates the slow lingering time of the fire. It’s amazing the things that can be wrapped up in foil with a little olive oil, fresh herbs, salt and pepper and effortlessly thrown on hot coals. Basic ingredients can produce gourmet flavor that is a sneaky surprise for such little work.
Good luck and enjoy!
Tips:
a) Utilize a pair of tongs.
b) Make sure you have more than one hot pad.
c) Bring an extra pan to place things on after cooking.
d) Dinner on the grill is extra easy to clean up when you cook in foil.
S’more for S’mores:
● Sprinkle sea salt or coarse kosher salt over chocolate
● Chili flakes
● Strawberry, raspberry or cherry jam
● Peanut butter
● Peeps are a fun way to shake up normal marshmallow shapes and colors.
● Fresh berries
● Coconut flakes
● Sliced almonds or other favorite cookies.
● Crumbled oreos
● Switch up your chocolate. Try white chocolate or dark chocolate. Even health bars are a fun twist.
Cast Iron Shrimp with Feta
8 deveined shrimp
4 ounces tomato sauce
1 large cube of feta or feta crumbles
Dill
Parsley
Salt and pepper
Place shrimp in a small cast iron skillet. Fan the shrimp out. Place feta in the middle of the dish or place feta crumbles on top. Add salt and pepper to taste on top. Place on top of warm coals or on the grill. Cover with aluminum if you want, but it’s not necessary. Cook for about 5 minutes and flip shrimp. Cook until shrimp are pink, not just from the sauce, about 10 minutes. If you prefer, cook a little longer, but be careful not to cook them too tough to the taste. Garnish with dill and parsley. Recipe may be doubled and cooked in a larger cast iron pan.
Bourbon Baked Apples & Chocolate
Serves 6
6 apples, cored
1 cup raisins,
2 chocolate bars, taster’s choice
1 cup bourbon
2 tbsp cinnamon
aluminum foil
Fill each apple with a few of each ingredient, depending on easter their love of chocolate or bourbon. All of the combinations are delicious. Wrap each apple in a 12 inch square of foil tightly. Place in the glowing embers, not in the flame. Let them bake for about 45 minutes. You will know when it’s finished, because it will tenderly fall apart and melt in your mouth.
Chocolate Banana Splits
Serves 4
Cut a small piece of the curved side of 4 unpeeled bananas so they can sit flat, and then make a deep slit down the center of the other side through the peel. Place each on a sheet of foil. Open the slits and brush the bananas with melted butter, then sprinkle with sugar and stuff each with one ounce chopped semisweet chocolate. Fold in the sides of the foil and seal to form a packet. Grill over high heat until the chocolate melts, or for around 7 minutes.
To serve, open the peels and top with ice cream, whipped cream, nuts, and a cherry.
Campfire Potatoes
Serves 6
14 small potatoes or 9 large potatoes
3 tablespoons kosher salt
2 tablespoons olive oil
4 large cloves of garlic, peeled and smashed
1 teaspoon fresh Rosemary
aluminum foil
If using large potatoes, cut into small cubes. If using small potatoes, cut in half. Using an extra grocery bag or zip lock bag, place all ingredients inside and shake.
Place a few potatoes in 12-inch squares of foil. I usually portion them as one per person. This makes it easier to serve.
Crimp foil to seal compartments. These can be made ahead or on site. Place packets on charcoal directly, or on a grill, or cast-iron pan. Rotate them after about 15 minutes. Most are finished after around 30 minutes. Be careful of steam when opening. Check the potato to make sure it is thoroughly cooked before serving.
Honey Herb Buttered Corn
Serves 6
6 ears of corn
1 stick of butter
3 tbsp honey
Fresh herbs (I love dill or Rosemary, but any will work.)
aluminum foil
Using a 12 inch square of foil for each ear, place a slab of butter on each piece, fresh herbs over the butter (it’s ok if they aren’t diced), ½ tbsp. of honey, and shucked corn over the herbs. Wrap foil around each ear, being careful to seal up the package as much as possible. The butter will take on the flavor of the herbs and smother the corn in it. Place packets on fire or grill over fire, or cast-iron, bake for about 15 minutes, rotating and baking for about 10 more minutes. May be served in foil to best contain the delicious butter on the corn.
The recipes and photo used in today’s article are from the kitchen of Chef Babz (babzbites@gmail.com).
