Home Forums Hunting & Shooting Food, Cooking, and Game Preparation 2011 Campfire Recipes.

Found a couple of what I thought were pretty good recipes. I never completely follow recipes, anyway. So here it went. (pic heavy to share and also to remind myself what the heck I did).
Sauce ingredients were all mixed together and then pulsed in blender. Didn't want it pureed 'cause I wanted some texture to the sauce, so used whole Italian Romas in 2 28 oz cans + other goodies, then pulsed.

The goodness. 2 lbs of ground chuck. 1.3 lbs ground pork. And a bunch of other stuff.


First layer of cabbage rolls. Kinda getting it down. A layer of sauce and chopped cabbage is underneath.

2nd layer of cabbage rolls. Another layer of sauce and chopped cabbage underneath.

Final layer of sauce and into the oven at 350 for 1 hour.

After looking at that apple pie thread a few days, I wanted to make a pie. Did not have enough dough, so I made a tart instead.
Did not have a lemon, so I made a balsamic vinegar solution instead. Granny Smith apples.
Made too many apples to fit in a tart, so I sauteed the rest of 'em, and made an apple topping for icecream. That worked well too.

3-4 cups of roasted, peeled, deveined and seeded Hatch green chiles, roughly chopped.

2 lbs. Pork loin or shoulder, cubed bite sized, dusted with 1 tablespoon cumin powder, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper.

1 small onion, peeled and sliced.

3-4 cloves garlic, smashed and chopped.

1 bottle Pale Ale (can substitute chix stock)

1 jar Herdez salsa verde (optional)

1 large can White Hominy (can substitute pinto beans, or nothing at all)



Brown season pork in canola oil, in high side pot, medium high heat.
Add onions and garlic, saute until onions are limp, do not brown onions.
Add green chile, continue to saute for a few minutes more.
Add beer. (some folks add chicken stock, I do beer)
Add green salsa (purely optional - used to cut the heat so I don't blow the kids up. If salsa not added, might need to throw some more beer in.)

Cover, let simmer for 20-30 minutes.
Add drained, rinsed Hominy or beans (or nothing), simmer covered additional 20-30 minutes.

Adjust S&P to taste.

Serve with warm flour tortillas.

3 avocados
3 tomatoes (less ripe, even green is fine), cut into chunks
4 tomatillos, cut into chunks
3 tbls minced garlic
1 handful cilantro leaves
7 or 8 chile's (jalapeños are fine, but use what ya' like), I like to de-seed em' and cut em' into chunks
16 oz tub of sour cream
salt

Peel the avocados and put em' in a blender with the cilantro leaves

Boil, over medium heat, the tomatoes, tomatillos, garlic, and chile's, for 15 minutes while stirring occasionally, don't scortch it, and don't add any liquid

Put all of it in the blender with the avocados and cilantro leaves, and salt

Blend until smooth, then pour in a large bowl and fold in the sour cream and mix it all up well.

Refrigerate, then make a pig outta yourself eating it with your favorite tortilla chips

You can give or take on any of the ingredients to suit your taste

For those that like hot sauce, my Tabasco pepper sauce is about as hot as you will find. It is much hotter than my habanero based sauces.
I think the heat is intensified by the method used to make it.
My plants were killed in the freeze last winter, but yesterday, a friend invited me over to harvest two of his plants.

This is an old, old recipe of mine. I change things with it from time to time, but it makes a good, basic cake. Single layer.
This time, I used a Flexipat mold, to make 9 little cakes. These molds are the bomb. No prep needed, like the old buttering and dusting with flour crap. The cake just falls out when done.
For icing, I used a well known and proven quick mix. You can vary the flavor by using a different jam or perserve. For these, I used some of my Kumquat marmalade.

cake recipe

For those that like hot sauce, my Tabasco pepper sauce is about as hot as you will find. It is much hotter than my habanero based sauces.
I think the heat is intensified by the method used to make it.
My plants were killed in the freeze last winter, but yesterday, a friend invited me over to harvest two of his plants.

Thai curry coconut carrot soup made with fresh garden carrots.


SS

Dice an onion and fry in a heavy pot with a little butter. Cut up 2 lbs of carrots into pieces about 1/2" long. Toss into the pot with onions when translucent. Add 1 T of Thai curry paste (not Indian curry!) and stir for a min or two. Add 14 oz of coconut milk, 1.5 cups of water, 1 t of salt and simmer for 15 min or so until carrots are tender. Run soup through a blender or use a handheld immersion blender and blend the soup until very smooth. Add the juice from one lime. Taste it and add more curry paste, salt, or lime if desired.

Pretty simple.


SS

OK,since so many have been asking I did some reconstructing and measuring of ingredients and got as close as I could with amounts for my home made meat sauce. I cook by eye and taste so I never have any formal amounts.

Ingredients

10 28 oz cans tomato Sauce(hunts,contadina,or your favorite)

Seasoned bread crumbs (for meatballs)(approx 1/2 to 3/4 cup)

Eggs (for meatballs) 3 to 4 large

Milk or half and half (for meatballs) approx 1/2 cup

Fresh garlic cloves(2 full heads peeled and diced fine)

Garlic powder(3 to 4 tsp)

Fresh basil (for meatballs,you can substitute dried but fresh is way better)

Oregano or italian seasoning (3 tsp)

Dry basil (3 tsp)

Bay leaves(3 leaves)

Grated parmesan cheese (for meatball)(approx 1/4 cup)

Black pepper (3 tsp more or less to taste)

Crushed red pepper (optional to taste)

Salt ( 2 to 3 tsp to taste more or less,go less and add as sauce cooks if needed you can always add but can't take out)

Sugar (3 tsp)

Red wine or sherry (1/3 to 1/2 cup)

Ground beef(2 1/2 to 3 lbs)

Ground veal (2 1/2 to 3 lbs)

Italian sausage (10 links more or less)

Pork (enough to fill large frying pan)

Ok I use canned sauce(not paste or puree but sauce)
I really like fresh home canned tomatoes but since grandma passed I don't get that to often.Be careful if you use Hunts which I like but it has more salt in it so be aware when seasoning with more salt

Now how many cans will depend on how large of a batch you want to make. The big sauce pan I had pictured was 10 28 oz cans, you can also use 3 giant cans from Sam's club.

Another thing you need to know is how to make the meatballs that go into the sauce
So lets start there

Meatballs


Mix bread crumbs and milk together to moisten you don't want the bread crumbs swimming in milk like cereal but you want them to soak up the milk and make a lose slurry.
Then mix meats 80% ground chuck and ground veal equal parts( if you want you can use straight ground chuck but the veal added makes a much better meatball) and dry ingredients together--fresh basil(fresh is best if not dried 2 tsp),garlic powder(2 to 3 tsp),parmesan cheese,black pepper(2 tsp),oregano(2 to 3 tsp),salt(2 tsp or to taste),egg and bread crumb mixture and wine(just a splash)
You want the meat to be moist but not soggy

Now form into balls a bit smaller than a tennis ball
Put some EVOO(extra virgin olive oil) in a frying pan and brown the balls.
They don't have to be cooked all the way thru as they will finish cooking in the sauce
BTW the fresh basil I chiffonade(fancy name for thinly slicing)

Once you get the balls browning
chop up the garlic cloves I use enough to cover the bottom of the sauce pot

EVOO in bottom of pot not to much just enough to cover the bottom thinly and then on medium heat gently sweat(brown but not darkly) the garlic
Once its a nice light caramel color add the tomatoes sauce
Now you add the remaining dried spices listed above
stir the sauce and add the browned meat ball
Now brown some italian sausage again it doesn't have to be cooked all the way just browned then add them to the sauce
Now brown some pork(could be short or country style ribs,pork neck,pigs feet or pigs tails
The pork is really just to add flavor to the sauce but I do love me some pigs feet in sauce!
Again after browned add to sauce

Now simmer on low and stir every so often(make sure you get down to the bottom so its not burning low heat is key) and it needs to cook for a good long time at least 5 hours more is even better

I make large a batch and then after it cools put into smaller tupperware containers and freeze it so when I want sauce I just defrost it

Whew there you have it !
If Its not clear or any questions just ask







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3pk 8oz cream cheese[softened]
3/4cup sugar
3 eggs
1tsp vanilla extract
2cup[12oz] semi-sweet chocolate mini chips
1 extra-serving graham cracker crust
2 tablespoon whipping cream

Heat oven to 450. Blend cream cheese & sugar w/electric mixer in bowl until well blended. Add eggs & vanilla to mix and blend well. Stir in 1-2/3cup mini chips, pour mix into crust.
Bake 10 minutes without opening oven door then reduce oven temp to 250 for 30 minutes or until pie is 'set'.
Remove pie from oven and set on cooling rack, allow pie to cool completely then cover and refrigerate.
Melt remaining chips[until smooth and consistent] and spread over pie, cover and refrigerate until set.

I followed that up yesterday, with a batch of my Guava Lava hot sauce. Habanero peppers, onions, garlic, guava pulp and shells. It's hot, sweet, and fruity, with a great flavor.
This sauce is the best thing I have ever seen for pairing with pork.

It's easy to make, and the ingredients are found at any decent hispanic grocer.
GuavaLava Hot Sauce III

16 ounces White Vinegar
8 ounces water
3 ounces Raisins
1 small yellow onion, sliced thin, about three or four ounces
3 cloves of Garlic, smashed
8 (or more) Habanera Peppers stems off, cut into quarters, seeds and all
½ Teaspoon Allspice
Dash Salt
1 Lemon, Juice and Zest
12 ounces Guava Nectar (Goya)
14 ounces frozen Guava Pulp (Sembrador brand))
16 ounce can Guava Shells, drained (Goya or Conchita brand)

Method:
In a heavy, non reactive pan, bring heat the vinegar.
Add the raisins, onion, garlic, Habaneras, lemon juice, and seasonings.
Add in the Guava nectar, Pulp and Shells
Bring to a boil, and then lower the heat and simmer for about 30 min. Stir. a few times.


Process in batches, in a blender, until the sauce a liquid. Strain, and discard anything that does not drain through the strainer.
Add the Guava Nectar to the sauce, and thin to the consistence you want. I like it to be a little thinner than catsup. You won't always use all the Nectar.

Mix well, and refrigerate.

The following is a peach cook my wife did smoking on the grill 4 years ago.
________________

I got this recipe from a friend and just knew I had to try it on the grill cooking indirect!

Cheesecake Stuffed Peaches
- 6 peaches, halved and pitted
- 1/4 cup butter, melted
- 3 Tbsp cinnamon-sugar
- 8 oz. cream cheese softened
- 1/4 cup sugar
- 1 egg yolk
- 1 1/2 tsp vanilla
*Cinnamon - sugar = 3 Tbsp sugar and 1 tsp cinnamon
350º for 30 minutes

Take each half and slice a little of the bottom so that the peach will sit flat.


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Dip each peach half into the melted butter to coat. Arrange peach halves, cut sides up, on pan.


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Sprinkle cut sides with cinnamon-sugar.


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In mixing bowl beat cream cheese on medium speed until smooth. Add sugar, egg yolk and vanilla. Beat until combined. Spoon cream cheese mixture into peach centers.


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Once cooked I topped with chopped walnuts and caramel sauce.



I will be making these again!!

MM, Pretty much your basic, except I was out of a couple things and that got my mind working. (No Coronas yet). Probably good that you're forcing me to remember.

I medium to large head of green cabbage shredded
I small to medium head of red cabbage shredded
2 slices off a large red onion chopped
1 large carrot finely chopped
1/3 stalk of celery finely chopped (didn't have celery seed; probably a good thing, looking back)
Used half and half, instead of milk and/or buttermilk. about 1/3 to 1/2 cup (All I had was skim and no buttermilk)
2 tbsp white vinegar
1/3 cup of sugar (thought it was too much, but I didn't have it mixed well enough yet)
1 - 1/2 cups Hellman's mayo (I'm sure Dukes would work, too)
2 tsp kosher salt
fresh ground pepper
juice of 1 lime
1 handful of fresh cilantro chopped

If I had to put my finger on what made it different and good, I'd say using less liquid and using half and half, lime instead of lemon, celery instead of celery seed, and the cilantro were the difference.

As y'all know, I don't live out in the Southwest. While I am pretty adept at fixing Caribbean and South American dishes, I have a fairly limited repertoire for TexMex, or South West food.
I make a good Posole, and my 'no beans, no tomato' chili is nonpareil.
Inspired by the good cooks here at the 24Hourcampfire, I want to get into making enchiladas.
Decided to start with the sauce. For a starting point, I thought I'd use the sauce base for my Posole. A mixture of dried chili peppers, roasted and reconstituted.
I added plum tomatoes, garlic and onion. I pan roasted these as well, and cooked in the same pan that I reconstituted the peppers in.
Spices include salt, a bit of cumin, Mexican oregano, some Marjoram, and some Cinnamon.
All that was run through a blender, sieved, and then flash heated, then reduced.
I think the finished product is pretty good. It has a great smokey flavor, and some honest heat. The sauce is the consistency of catsup, and has a deep red color.

here is one version I posted some time back.

Chicken and dumplings

Cut up a chicken into it's component parts. Submerge in lightly salted water. Throw in celery tops, sliced onions and carrots. Bring to a boil, and then simmer for a couple of hours. You want the meat to literally fall off the bone.

I pull out the veggies at that time, and discard them. I add fresh celery, turnip, carrots, and more chicken broth if needed.
Cook the chicken and veggies another half hour or so, and then top with the dumplings.

I make these with two cups sifted AP flour, three teaspoons baking powder, half teaspoon salt, and a cup of milk. Some folks like to add in a bit of fine diced onion and some chopped parsley. You want a fairly soft dough, and you don't want to work the dough a lot.

Drop the dough on top of the still bubbling broth with a large spoon. This will give you fairly large dumplings.
Cover, and cook another 15 min or so. If you like, turn the dumplings over after about 10 min.

the pot is a cast iron 5 quart. I disjoint the bird, and debone the breast. I leave the legs, thigh, wings all bone in. The mark of when its all done, is when the meat just falls off the bones. I cook the carcass in another pot with more onion, celery and carrot. I want the extra stock, and the flavor needs to match the pot I am fixing the dish in.

The veggies I leave in large pieces. The carrots, turnips and celery can be in chunks, not a fine dice.
The dough is NOT biscuit dough. There is no fat added for the dumpling dough, as it would be if you were making biscuits.
I keep the broth topped off to about 1 1/2 inches from the top of the pan. This covers the meat, but leaves enough room for the dumplings to expand when they cook.

I always turn the dumplings over once, about 10 min into the time it takes to cook them.

1/4 cup of warm water in a small bowl add one package of dry yest and let proof.

Pour into a large bowl, add 1 cup of warm water, a pinch of sugar and a few tablespoons of olive oil. Add 1 cup of bread flour and whisk smooth. Add another 2 to 2 1/2 cups of bread flour and mix with a spoon. Should be fairly tacky.

Coat with olive oil, cover with plastic wrap and let rise till it has doubled in size. Punch down and put in the ziplock back coated with olive oil and put in the fridge over night.

Cut into 8 pieces and pat out thin. Throw on a hot grill, don't take long to cook.

Came out great. Especially after I topped it with some peppered pork loin I cooked and the aioli the wife mixed up











MUTT Approved!!