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Thread: Campfire foods?

  1. #11
    Senior Member herbgeek's Avatar
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    My favorite as a girl Scout were biscuits made from mix, wrapped around a stick and grilled. They were always kind of doughy as I didn't have the patience to wait until they were truly done.

  2. #12
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    Ultralight,

    Are you equipped with a cast iron dutch oven with legs, a lid, and a baler pot handle?
    With the dutch oven legs amid the glowing embers of a fire (very hot temperature), and a long-handled wooden spoon, I have made butternut squash risotto.

    Ingredients:
    Hot water or chicken stock in a kettle
    Butternut squash, peeled and diced
    Olive oil
    Kosher salt
    Sage
    White wine
    Onion, diced
    Arborio rice (essential for soft & creamy risotto)
    Unsalted butter (or ghee)

    Preparation:
    Build fire, let it burn down to embers.
    Meanwhile seed, peel and dice a butternut squash, toss squash in oil, sage & salt. Wrap in foil, Place wrapped squash at the edge of the embers to steam/roast.
    Heat water or stock in kettle, remove from heat when it boils.

    Place the dutch oven (with the baler upright) level on the embers. ( I use a grilling glove, but an oven mitt might protect your hands as well.)
    Coat bottom of pan with oil.
    Saute onions until translucent. (Now you are glad for the long handle on the spoon!)
    Stir in rice, coating grains with oil.
    Add white wine, cook for a minute.
    Pour in hot stock to "just inundate" the rice, stir until grains of rice are exposed due to absorption of liquids.
    Repeat with the pouring and strirring of stock, gradually adding stock.
    When rice is soft and creamy, remove pot from embers.
    Stir in butter.
    Stir in the roasted squash from the foil pouch.

    Serve risotto in individual bowls.

    An option for meat would require a grate and a large cast iron skillet.
    Ingredient: A soft pork sausage, such as Italian.
    Preparation:
    Remove the finished risotto from heat and cover it with a pot lid. Set aside.
    Remove sausage meat from casing, roll into small meatballs.
    Coat hot skillet with oil.
    Brown meat balls in skillet, stirring.
    Pour risotto into skillet, stir.

    Mushroom variation:
    Add sliced mushrooms to the meatballs, and saute in skillet before adding risotto.

  3. #13
    Senior Member
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    We used to refer to MREs as "meals rejected by Ethiopians".

    My favorite campfire meal from my Boy Scout days:

    Cut up a potato and a carrot.
    Wrap it in tin foil with half a pound of ground beef and a liberal amount of ketchup.
    Drop it in the hot coals for 45 minutes to an hour.
    Brush off most of the ashes and eat.

  4. #14
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    easy.....

    Scrambled eggs (easy to maneuver even while camping, aluminum foil makes a GREAT mixing "bowl" and grits, yes out of the can.....yum!!!! wicked easy and smells amazing too, add in some bacon and it's like heaven in way of camping food!!! Don't forget the strong coffee!!! If you don't have a camping stove, the aluminum foil works great on top of a fire...


    Quote Originally Posted by Zoe Girl View Post
    I went camping 1 1/2 weeks last summer with only refrigeration for a short time. I was high in altitude so I was able to keep some cheese safely for awhile. There is food that just tastes good camping that doesn't taste good any other time. That really wasn't over a campfire however, I did love gravy from a dry mix on everything,

    I like anything in foil, chicken with potatoes, summer squash, peppers, onion, and some spices. You could do the same thing with fish. Of course hot dogs on a stick with pastry dough wrapped around them.

  5. #15
    Senior Member Ultralight's Avatar
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    Quote Originally Posted by LDAHL View Post
    We used to refer to MREs as "meals rejected by Ethiopians".
    Haha! Still to this day I enjoy an MRE. Maybe I acquired the taste so early and that is why I like them. I'd take the entree and run it under hot water in the sink. Warm enough to eat the beef stew or rice and beans.

    And the crackers and jam -- I would save those for later! Yum!
    I came from a real tough neighborhood. I put my hand in some cement and felt another hand." -- Rodney Dangerfield

  6. #16
    Senior Member Ultralight's Avatar
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    Quote Originally Posted by dado potato View Post
    Ultralight,

    Are you equipped with a cast iron dutch oven with legs, a lid, and a baler pot handle?
    With the dutch oven legs amid the glowing embers of a fire (very hot temperature), and a long-handled wooden spoon, I have made butternut squash risotto.

    Ingredients:
    Hot water or chicken stock in a kettle
    Butternut squash, peeled and diced
    Olive oil
    Kosher salt
    Sage
    White wine
    Onion, diced
    Arborio rice (essential for soft & creamy risotto)
    Unsalted butter (or ghee)

    Preparation:
    Build fire, let it burn down to embers.
    Meanwhile seed, peel and dice a butternut squash, toss squash in oil, sage & salt. Wrap in foil, Place wrapped squash at the edge of the embers to steam/roast.
    Heat water or stock in kettle, remove from heat when it boils.

    Place the dutch oven (with the baler upright) level on the embers. ( I use a grilling glove, but an oven mitt might protect your hands as well.)
    Coat bottom of pan with oil.
    Saute onions until translucent. (Now you are glad for the long handle on the spoon!)
    Stir in rice, coating grains with oil.
    Add white wine, cook for a minute.
    Pour in hot stock to "just inundate" the rice, stir until grains of rice are exposed due to absorption of liquids.
    Repeat with the pouring and strirring of stock, gradually adding stock.
    When rice is soft and creamy, remove pot from embers.
    Stir in butter.
    Stir in the roasted squash from the foil pouch.

    Serve risotto in individual bowls.

    An option for meat would require a grate and a large cast iron skillet.
    Ingredient: A soft pork sausage, such as Italian.
    Preparation:
    Remove the finished risotto from heat and cover it with a pot lid. Set aside.
    Remove sausage meat from casing, roll into small meatballs.
    Coat hot skillet with oil.
    Brown meat balls in skillet, stirring.
    Pour risotto into skillet, stir.

    Mushroom variation:
    Add sliced mushrooms to the meatballs, and saute in skillet before adding risotto.
    This is gourmet!
    I came from a real tough neighborhood. I put my hand in some cement and felt another hand." -- Rodney Dangerfield

  7. #17
    Senior Member Ultralight's Avatar
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    I am going to adapt some of the suggestions from this thread to my kitchen. Maybe I can health-ify the decadent ones!
    I appreciate all the ideas!
    I came from a real tough neighborhood. I put my hand in some cement and felt another hand." -- Rodney Dangerfield

  8. #18
    Moderator Float On's Avatar
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    I love watching AlmazanKitchen. Always makes me want to carry a good knife, find a stream, build a fire, cook some food. https://www.youtube.com/watch?v=THNUC1G7TL4
    Float On: My "Happy Place" is on my little kayak in the coves of Table Rock Lake.

  9. #19
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    YUM-O

  10. #20
    Senior Member Ultralight's Avatar
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    Quote Originally Posted by Float On View Post
    I love watching AlmazanKitchen. Always makes me want to carry a good knife, find a stream, build a fire, cook some food. https://www.youtube.com/watch?v=THNUC1G7TL4
    Looks dang good!
    I came from a real tough neighborhood. I put my hand in some cement and felt another hand." -- Rodney Dangerfield

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